[812.] Jelly Cake, No. 1.— 3 eggs, 1 cup powdered sugar, 1 cup sifted flour mixed with 1 teaspoonful baking powder, 2 tablespoonfuls water and the grated rind of ½ lemon; stir sugar and eggs to a cream and add alternately the sifted flour, water and lemon; butter 3 medium sized jelly tins and dust them with finely sifted bread crumbs; put an equal portion of the cake mixture into each tin, spread it evenly and bake in a medium hot oven to a delicate brown; when done remove the cakes from oven.
[813.] Jelly Cake, No. 2.— ¾ cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 1½ teaspoonfuls baking powder, 4 eggs and 1 teaspoonful essence of lemon; stir butter and sugar with the right hand to a light white cream; then stir with a spoon and add the eggs, 1 at a time, stirring a few minutes between each addition; next add the lemon and then alternately the milk and flour; bake in 3 jelly cake tins in a medium hot oven to a delicate brown color; the tins should be lined with buttered paper; when cold lay the layers over one another with jelly between and dust the top with powdered sugar or ice it with fruit icing.
[814.] Jelly Cake, No. 3.— Stir ¼ pound butter with ½ pound powdered sugar to a light cream and add alternately 1½ cups prepared flour (sifted), the whites of 4 eggs beaten to a stiff froth and 10 drops extract of bitter almonds; butter 2 good sized jelly cake tins and line them with buttered paper; put an equal portion of the cake mixture into each one, spread it evenly with a knife dipped in water and bake to a delicate brown color; when cold arrange in layers with jelly between and sift fine sugar over the top.
[815.] Wine Glazed Cake.— 4 eggs, 1 cup flour, ½ cup sugar, 1 teaspoonful baking powder and the grated rind and juice of ½ lemon; stir eggs and sugar to a cream; sift the flour and baking powder together and add them with the lemon to the above mixture; butter a round cake pan and dust it with fine bread crumbs; pour in the mixture and bake about ½ hour in a moderate oven; for glazing dissolve ½ cup sugar in ½ cup cold water and put it over the fire to boil until the sugar forms a thread between 2 fingers; then add 1 tablespoonful sherry wine, remove it from the fire and stir until a skin forms on top; then slowly pour it over the cake.
[816.] Wine Glazed Cream Cake.— Stir 4 eggs with ½ cup granulated sugar to a cream and add ¾ cup sifted flour in which 1 teaspoonful baking powder has been mixed; bake in a round pan; when done pour over a wine glaze the same as in foregoing recipe and decorate the top with blanched almonds, hazel or walnuts; when cold cut the cake in half with a sharp knife; spread the under half thickly with whipped cream, put the other layer over it and cover the top with whipped cream. Note.—This mixture may be baked in a long, shallow pan and before putting it into the oven sprinkle 2 tablespoonfuls granulated sugar over the top. When done cut into squares; or omit the sugar and when done glaze with boiled sugar glaze and cut into squares.
[817.] Pineapple Cake.— ½ pound butter, 1 pound powdered sugar, ¾ pound flour, 1 heaping teaspoonful baking powder, ½ pint pineapple syrup, 2 whole eggs, the yolks of 4 and 1 teaspoonful essence of vanilla; wash the butter several times in cold water and dry it in a napkin; put butter and sugar in a mixing bowl and stir with the right hand to a light white cream; then stir with a spoon and add the 2 whole eggs, 1 at a time, stirring a few minutes between each addition; next add the yolks, 1 at a time; sift flour and baking powder together; add the flour and pineapple syrup alternately to the above mixture; butter 3 large, deep jelly cake tins and dust them with flour; put an equal portion of the cake batter into each pan, spread it evenly with a broad-bladed knife dipped in water and bake the cakes in a medium hot oven to a delicate brown; when done remove the cakes from the oven; lay a napkin on a pastry board and dust over some powdered sugar; turn the cake out, upside down, onto the napkin; when cold put one cake, bottom side up, on a cake dish and spread over a layer of pineapple marmalade; put on the last layer, right side up, and cover the top with pineapple glaze made as follows:—Stir ½ pound powdered sugar with 3 or 4 tablespoonfuls pineapple syrup and a few drops of prepared saffron to a stiff sauce; set it for a few minutes over the fire, stirring constantly until lukewarm; then pour it by spoonfuls over the cake and lay some preserved pineapple slices in a circle around the cake; or use candied pineapple.
[818.] Wild Rose Cake.— 1 pound powdered sugar, ¾ pound flour, ½ pound butter, 1 teaspoonful baking powder, the whites of 8 eggs and 1 cup white brandy; sift flour and baking powder together; wash the butter in cold water, to remove the salt, and dry it in a napkin; put butter and sugar in a mixing bowl and stir it with the right hand to a light white cream; beat the whites to a stiff froth and stir them with a spoon in small portions alternately with the flour and brandy into the creamed butter; divide the mixture into 4 equal parts; add to one part a little prepared cochineal, to color it a delicate pink, and flavor with 2 teaspoonfuls rose water; stir into the second part 2 tablespoonfuls cocoa and 1 teaspoonful vanilla sugar; add to the third part the yolks of 2 eggs and ½ teaspoonful essence of bitter almonds; leave the fourth part white and flavor it with 1 teaspoonful essence of lemon; take some large, deep jelly cake tins, rub them well inside with butter and dust with flour; put each part of cake mixture into a separate pan and spread the batter smooth with a broad-bladed knife; then bake in a medium hot oven to a delicate brown and well done; lay some clean brown paper or a napkin on a table and dust over some powdered sugar; as soon as one cake is done remove from the oven and let it stand 3 minutes; then turn the pan upside down onto the paper; treat the remaining cakes the same way; as soon as the cakes are cooled off prepare a meringue as follows:—Beat the whites of 5 eggs to a stiff froth and mix them with ½ pound powdered sugar; have ready ½ pound blanched almonds, ½ pound blanched walnuts and ½ pound blanched Brazil nuts; chop the nuts fine; when all is prepared put the cakes together and put the white layer upside down on a jelly dish; spread over the layer ⅓ the meringue and sprinkle over ⅓ the chopped nuts; then put on the dark layer; spread again with meringue and sprinkle with nuts; next put on the yellow layer; spread over the remaining meringue and sprinkle over the nuts; lay the pink layer on top, with the right side up, and cover with the following glaze:—Mix ½ pound powdered sugar with a few spoonfuls red fruit juice or fruit syrup, such as red cherry, raspberry or strawberry syrup; stir the sugar to a thick sauce, set it over the fire and stir constantly until the sugar is lukewarm; then pour it by spoonfuls over the cake; lay blanched almonds and blanched walnuts in a circle around the edge of cake and a few in the center.
[819.] Biscuit au beurre.— ½ pound powdered sugar, ¼ pound sifted flour, ¼ pound cornstarch, ½ pound melted butter, 7 eggs and the grated rind of 1 lemon; beat the 7 whites to a stiff froth and add by degrees the yolks and sugar; set this on a hot stove and beat till it is warm; then remove it and continue the beating until nearly cold; strain the melted butter into a cup and continue the beating with the right hand; hold the cup with the melted butter in the left hand; pour butter into the mixture gradually; next stir in the sifted flour and cornstarch; butter a round cake pan and line it with buttered tissue or waxed paper; pour in the mixture; cover the bottom of a pie plate with salt, set the pan with cake onto this and bake ¾ hour in an oven not too hot; if it browns too much put paper over it.
[820.] Fine Sponge Cake.— 1 pound powdered sugar, 12 eggs and not quite 1 pound (about 2 tablespoonfuls less) of flour; then add the grated rind and juice of 1 lemon; put the flour into a tin pan and set it in front of oven to get warm; put the eggs, sugar and lemon into a deep stone mixing bowl; set the bowl into a large dishpan of hot water in such a way that the bowl is half covered with water; beat the contents of bowl with an egg beater for ¾ hour; then slowly add the flour, continue the beating for a few minutes longer and pour the mixture into a large round pan or 2 medium sized ones; the pan should be previously well buttered and lined with fine brown buttered or waxed paper; bake 1 hour in a slow oven. Sponge cake made according to this recipe is elegant, but care must be taken to follow the instructions exactly. Half these quantities will make a good sized cake. If the oven should be rather hot at the bottom put in a large pie plate with salt, set the pan with cake onto it and bake.
[821.] Delicate Sponge Cake.— 9 eggs, 1½ small cups granulated sugar, 1½ small cups flour (sifted 3 times) and the grated rind and juice of 1 lemon; put the 9 yolks in a bowl and the whites into a deep dish; add to the yolks ½ the sugar and stir them to a cream; beat the whites to a stiff froth and add the remaining sugar, beating constantly; then add slowly, in small portions, the creamed yolks; next the lemon; continue the beating with an egg beater until all is well mixed; then stir in lightly the sifted flour; butter a long, shallow pan and line it with buttered paper; pour in the mixture and bake in a slow oven ¾ hour to a delicate brown; when done carefully remove the cake from oven and let it stand for a few minutes before taking out of the pan. This cake may be iced either with clear icing or wine or fruit glaze.