One and one-half cupfuls of butter, 1½ cupfuls of sugar, whites of five eggs, 2½ pints of flour, 1½ teaspoonfuls of baking powder, 1 cupful of milk, 1 teaspoonful of extract of peach. Rub the butter and sugar to a light cream; add the egg whites, 1 at a time, beating a few minutes between each; add the flour, sifted, with the powder, then the extract and milk; mix into a rather thin batter; pour into a paper-lined tin, and bake in a rather hot but steady oven 50 minutes.
No. 123.
DUCHESSE CAKE.
One and one-half cupful butter, 1 cupful sugar, 6 eggs, 1 teaspoonful baking powder, 1 pint flour, 1 teaspoonful extract cinnamon. Rub the butter and sugar to a light cream, add the eggs, 2 at a time, beating 10 minutes between each addition. Sift together flour and powder, add to the butter, etc., with the extracts; mix into a medium thick batter, and bake in small shallow square pans, lined with thin white paper, in a steady oven 30 minutes. When they are taken from the oven ice them.
No. 124.
MINCE PIES.
Mince-meat—Two pounds meat, 1 pound raisins, 1 pound currants, ½ pound citron, 1 pound chopped apples, 1 pound suet. Chop all up fine, except ½ each of currants and raisins. Put in 1 stick of preserved ginger or cherries, ½ pint brandy, ½ pint wine, nutmeg, ground allspice, ground cinnamon, mace to taste, sugar, and ½ pint cider. Make pie-crust or puff-paste.
No. 125.
CHARLOTTE RUSSE.
One quart charlotte mould, ¼ pound lady-fingers; line the mould with them; let the mould be dry. One quart cream sweetened to taste, flavored with pineapple, lemon, or other flavor, ¼ box gelatine dissolved in a little of the cream, cream whipped to a light, stiff froth. Set an extra pan on the ice and put all the whipped cream in it, then stir in gelatine. Put it in the mould, cover the top with lady-fingers, and set on ice to cool.
No. 126.
WAFFLES.
One pint flour, ½ yeast cake; make a batter over night with warm milk and set it to rise. In the morning beat light 3 eggs, 1 tablespoonful sugar, nutmeg to taste, 1 tablespoonful melted butter. Stir and put to rise till time to bake. Bake in moulds and sift a little powdered sugar over them and send to table.