359. One pint of milk,
The yelk of one egg and whites of two,
Half an ounce of butter,
Salt to the taste,
Indian meal enough to make a batter.
Warm the milk and butter together, beat the yelk of the egg, stir it into the milk, then add the meal. Lastly whisk the whites till they are very dry, and stir them in gently. Butter a square pan, pour in the batter, and bake in a moderate oven. When done cut it in squares and serve hot.
CREAM OF TARTAR CAKES.
360. One pint of milk,
One ounce of butter,
Three pints of flour,
Three tea spoonsful of cream of tartar,
One tea spoonful of carbonate of soda or salæratus.
Rub the butter in the flour, add the cream of tartar; dissolve the salæratus in the milk and add it to the flour. Roll out the dough, cut it in cakes and bake them on tins in a moderately hot oven.
[CAKES.]
In the manufacture of cakes it is of very great importance that the materials be of a good quality. It is better to make a plain cake of good materials than a richer one of those of an inferior quality.
Eggs should be beaten in a broad pan until they are thick, the yelks when whisked alone will be as thick as batter. The whites when beaten by themselves, should be dry and frothy, and appear full of small white grains. For most cakes the fine white pulverized sugar is best.
The flour should always be sifted, as it renders the cakes lighter.