ANGEL FOOD.
- Whites of 11 eggs.
- 1 cup flour.
- 1½ cup sugar.
- 1 teaspoonful cream of tartar.
- 1½ teaspoonful vanilla.
Sift your flour three or four times. If you have powdered sugar, use it for this cake; if not, use granulated and sift it two or three times. Add a pinch of salt to your whites of eggs, beat them a little, then add the cream of tartar and beat until stiff; then stir the sugar and vanilla into the beaten whites, and in doing this always stir from the bottom, as it keeps them fluffy, and do not stir it any more than is necessary. Remember this in all cake recipes where you stir sugar into whites of eggs. Now gently fold in the flour, and put in pan and bake in moderate oven, and it will require about forty-five minutes.
GOLDEN CAKE.
- Yolks of 8 eggs.
- 1¼ cup granulated sugar.
- ⅔ cup butter.
- ⅔ cup sweet milk.
- 3 cups flour.
- 1 teaspoonful cream of tartar.
- ½ teaspoonful soda.
- 1½ teaspoonful lemon extract.
Sift the flour and soda together three times, and remember in all cake recipes, in measuring soda to use scant measure. Put cream of tartar in yolks and beat them stiff as possible. Sift your sugar on a plate, warm it in the oven a little and then cream it and the butter together thoroughly and add the flavoring while doing this; add beaten yolks to this and beat in well. Now add the milk and flour and beat it hard for about two minutes, then bake in two layers and lay up with white frosting. Have oven moderate and it will bake in thirty or forty minutes. This cake is also very fine when baked in loaf form, and in that, only use two and one-half cups flour, making it otherwise just the same.
DEVIL’S FOOD.
- 3 eggs.
- 1½ cup sugar.
- ½ cup butter.
- ¾ cup sweet milk.
- 3 cups flour.
- 1 teaspoonful cream of tartar.
- 2 squares of chocolate.
- 1 teaspoonful vanilla.
- ½ teaspoonful soda.
Grate your chocolate, and to it add half of the milk, and set on stove and stir until dissolved. Then stir in half cup of your sugar and set away to cool. Sift the soda in the flour three times. Beat the yolks very stiff. Warm the remainder of the sugar in the oven a little; then cream thoroughly with the butter, then add the beaten yolks to this and stir in well. Add the cream of tartar to the whites of the eggs after beating them a little and then beat until stiff. Add the remainder of the milk to the chocolate and stir in well, and then pour it into the creamed butter and sugar, add flour and beat very hard. Then stir in the egg whites and bake in two layers and lay up with Oriental frosting.