ANGEL CAKE
The whites of eleven eggs beaten to a stiff froth, nine and one-fourth ounces sugar, five and three-fourths ounces flour, one teaspoonful cream tartar sifted with the flour. Don’t butter the cake-form. Bake about forty minutes.
Mrs. D. Sine
SCHLOSSER CAKE
One-half cup butter, one cup sugar, three eggs, two teaspoons baking powder, two cups of flour, flavor with vanilla and bitter almonds. This makes a very stiff dough. Flatten out, then take a quart of blueberries, cherries, apples, or any fruit is nice. Heat fruit and thicken with cornstarch. Place half of the dough in a pan, then spread with the fruit, then dough and fruit, etc.; lastly, add chopped almonds.
Mrs. F. C. Mock
ALMOND CAKE
Four eggs, beat whites to snow; one cup of grated almonds, three-fourths cup matzoth meal sifted, three-fourths teaspoon baking powder, rind and juice of one lemon. Bake in slow oven one-half hour. Serve with whipped cream.
H. M.