Page:The Pilgrim Cookbook.djvu/107

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PILGRIM COOK BOOK 103

Cakes

Almond Cake.

One cup sugar, scant ½ cup butter creamed together, add yolks of 3 eggs well beaten, 1 cup flour with ¼ teaspoon baking powder and lastly beaten whites of eggs. Spread about 1 inch of dough in square tin, then put on a layer of split almonds, brown side up. Sift pulverized sugar over top as soon as taken out of oven. — Mrs. F. Nyendorf.

Bitter Almond Cake.

One pound sugar, 1¼ pounds flour, ¾ pounds butter, whites of 8 eggs, 1 cup milk, 2 teaspoons baking powder, 1 teaspoon almond extract. Bake in loaf tins about an hour, moderate oven. — Mrs. Schwoerer.

Apple Fruit Cake.

Two cups dried apples soaked over night and boil down in 2 cups of molasses. Add 1 cup of shortening, ½ cup of coffee, 2 eggs, 1 cup sugar, ½ cup sour cream, level tablespoon of soda, 2 teaspoons baking powder, 4 cups flour, spices to suit taste, a little salt. — Mrs. G. Rausch.

Apple Sauce Cake.

One and one-half cups brown sugar, ½ cup butter, 2 eggs, 1 cup apple sauce (not sweetened), 1 teaspoon soda, ½ teaspoon cinnamon, ½ teaspoon cloves, 1 cup raisins, 2 cups flour, ½ cup nuts may be added. Bake in loaf tin about 1 hour in slow oven.

Frosting: One cup brown sugar, 3 tablespoons milk, 1 tablespoon butter; cook until it forms a ball in cold water. — Mrs. Piepho.

Angel Cake.

Whites of 8 large or 9 medium eggs, 1¼ cups granulated sugar, 1 cup Swansdown cake flour, ½ teaspoon cream of tartar, a pinch of salt added to eggs before whipping, flavor to taste. Sift, measure and set aside sugar and flour; whip