Cakes.

CAKE MAKING.

Have all the ingredients measured or weighed,
the pans lined with paper or oiled, the nuts or fruit
prepared, and the flour sifted before beginning to
make a cake. Sift the baking powder and cream of
tartar and soda with the flour or a part of it. Use
pastry flour for all cake. Never put all the milk into
a cake batter by itself, as it curdles and makes a
coarse grained cake, but stir it in alternately with
the flour. Put all loaves of cake into a moderate
oven, that they may rise before beginning to bake.
After the cake rises the heat may be increased.

ANGEL CAKE.

The whites of nine large, fresh eggs. When they
are partly beaten add one-half teaspoonful of cream
of tartar and then finish beating the cream of tartar
makes them lighter then add one and a quarter
cups of granulated sugar, stir the sugar very lightly
into the whites of the eggs, and add a teaspoonful of
vanilla. Have flour sifted five times, measure a cup-
ful and fold it in very carefully, not with a circular
motion, and do not stir long. Turn it into a Turk’s
head mould and bake forty-five minutes. Do not
grease the mould, and when taken out of the oven
invert it until the cake is cold before removing from
the pan. Never use a patent egg-beater for this cake,
but a whip, taking long, rapid strokes, and make it
in a large platter, not a bowl.

BERLINERKRANDS (a Norwegian Cake).

Half a pound of butter washed in two waters
and beaten to a cream, two hard-boiled egg yolks
mashed fine and stirred into two raw egg yolks,
four ounces of powdered sugar stirred into the eggs,
then mix all with the butter, add a pound of flour
and a wineglass of brandy, mix well. Roll under the
hand and make into small jumble cakes or krunchens.
Beat the white of an egg, dip each cake into it and
then roll in granulated sugar, bake a delicate brown
in a very slow oven fifteen or twenty minutes. Grease
the tins.

BLUEBERRY CAKE.

Half a cup of butter beaten to a cream with half
a cup of sugar, one cup of Porto Rico molasses, one
cup of thin sour cream or milk, three eggs, the whites
and yolks beaten separately, two cups of berries, two
and a half cups of flour, one teaspoonful of soda
sifted with the flour. Bake as soft gingerbread and
serve hot.

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