Composition.
A coffee cup of butter (small measure), two of sugar, three of flour, one and a half of good ground rice, one of sour milk, half a nutmeg, a little essence of lemon, and a large teaspoonful of saleratus. If you have sour cream, instead of the milk, use half a cup of butter.
Diet Bread.
Two cups of sugar, three and a half of flour, one of milk, four eggs, half a teaspoonful of soda, a teaspoonful of cream of tartar in the juice of half a lemon. Beat the eggs and sugar together, then add half the milk and flour; when these are mixed, the rest of the milk with the half teaspoonful of soda dissolved in it, the remainder of the flour, the lemon-juice and cream of tartar; and last, a little essence of rose.
SPONGE CAKES.
The goodness of all delicate cake, but specially of sponge, depends very much upon its being made with fresh eggs. There are several ways of making this cake which all result well. For those who choose not to be cheated of eggs by the use of cream of tartar, two excellent receipts, and two different methods of mixing, are given.
Two receipts for making it by measure are added, each of them perfect, if made right, and the last one requiring the least possible time and labor.
For the old-fashioned sponge cake, beat the yolks thoroughly, and the whites to a very stiff froth, and mix the ingredients thus: Stir the sugar and whites together, then add the yolks, next the flour, and last, the lemon or spice, or,
Mix the yolks and whites after they are beaten, and having stirred the flour and sugar together, add them, and the spice. It should then be stirred fast two minutes, and baked in rather a quick oven. It is made sticky, and less light by being stirred long. There is no other cake, the goodness of which depends so much upon care, and good judgment in baking.
Lyman.