Apricot, Peach, Plum, Blueberry, Raspberry or Strawberry Tart.
Prepare the batter according to [No. 93], Good Tart Dough. Cover with the desired fruit, either fresh or canned, sprinkle with sufficient sugar, bake for 25 minutes. Before serving the cake, cover with beaten cream or almond frosting, prepared according to [No. 23], Chapter 20 and then bake.
No. 99—SUNSHINE CAKE.
- 6 eggs
- 1 cup sugar
- 1 cup flour
- 1 even tsp. cream of tartar
- Pinch of salt
- ½ tsp. vanilla
Preparation: Beat the yolks of eggs first and add half the sugar; beat the whites of eggs very dry and add remaining sugar; beat well and add the vanilla, salt and the yolks of eggs; lastly, add the flour and cream of tartar. Bake in a moderate oven one hour.
No. 100—LOVE CHOCOLATE CAKE.
- ¼ cup butter
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla
- ½ cup sour milk
- ½ tsp. soda
- 2 squares bitter chocolate
- ½ cup hot water
- 1 large cup flour
Preparation: Cream butter and sugar; add the egg and vanilla; add the milk in which the soda is dissolved; dissolve the chocolate in a half cup boiling water, let cool and add; lastly, add the flour. Bake in flat cake tin about 45 minutes.
No. 101—ANGEL FOOD.
- Whites of 9 eggs
- 1 cup sugar
- 1 tsp. vanilla
- 1 cup flour
- 1 tsp. cream of tartar