No. 99.
ORANGE WATER ICE.
Juice of 6 oranges, 2 teaspoonfuls extract orange, juice of 1 lemon, 1 quart water, 1 pound granulated sugar, 1 gill rich sweet cream; add all together and strain. Freeze same as ice cream.
No. 100.
SULTANA CAKE.
Two cupfuls butter, 1½ cupfuls sugar, 6 eggs, ½ cupful thick cream, 1½ pints flour, 1 teaspoonful of baking powder, 4 cupfuls sultana raisins, ½ cupful of chopped citron. Rub the butter and sugar to a very light cream; add the eggs, 2 at a time, beating 5 minutes between each addition; add the flour, sifted with the powder, the cream, raisins, and citron. Mix into a rather firm batter, put into a paper-lined cake-tin, and bake in a moderate oven 1¼ hours. When removed from the oven carefully spread a little transparent icing.
No. 101.
VARIEGATED CAKES.
One cup powdered sugar, ½ cup of butter creamed with the sugar, ½ cup of milk, 4 eggs, the whites whipped only, whipped light; 2½ cups of prepared flour, bitter almond flavoring, spinach juice, and cochineal, cream, butter and sugar; add the milk, flavoring, whites and flour. Divide the latter into three parts. Bruise and pound a few leaves of spinach in thin muslin bags until you can express the juice. Put a few drops of this into one portion of the batter; color another with cochineal, leaving the third white. Put a little of each into small round pans or cups, giving a little stir to each color as you add the next. This will vein the cakes prettily. Put the white between the pink and green that the tints may show better. If you can get pistachionuts to pound up for the green the cakes will be much nicer. Ice on sides and top.
No. 102.
SWISS PANCAKES.
One-half cupful butter, ½ cupful sugar, 1½ cupfuls flour, 1 teaspoonful baking powder, 1 large apple peeled, cored, and minced fine, ½ pint milk, ½ pint cream, 1 teaspoonful each extract of nutmeg and cinnamon, 4 eggs. Sift the flour with the powder, add to it the butter, melted, the sugar and eggs beaten together and diluted with the milk, cream, and extracts. Have a piece of butter melted in a small round frying-pan, pour in it about ½ cupful of butter; turn the frying-pan round that the batter may cover it; fry on one side only. Serve them piled one on the other, with sugar strewed between the cakes.