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Show THE HOME, I Edited by Miss Hazel Love, A. C. U. RECIPES. Sponge Cake. Yolk of 6 eggs, grated rind of hall ji lemon, 1 c sugar, white 6 eggs, I tb lemon juice, 1 c flour, one-fourth t salt. Beat yolks until thick and lemon colored, add sugar gradually and continue con-tinue beating. Add lemon juice, rind, and whiles of eggs beaten stiff and dry. Cut and fold in the flour mixed and sifted with sa't. Bake one hour in slow oven in deep narrow pan. Plain Cup Cake. Half c butter, 4 eggs, 3 c flour, ij4 c sugar, 1 c milk, 3 t baking powder, pow-der, juice and rind of one lemon. Cream butter, add sugar gradually, and work to a perfect cream. A'dd beaten yolks and blend thorough'y then add milk and flour alternately tiie baking powder should be sifted, with last cup of flour. Cut and fold in whites' beaten stiff. Bake as cup enkes or in layers. CANDY. Fondant. i -c sugar, three-fourths s s cream of tartar, ha'f c boiling water. t. Combine ingredient and stir until sugar is dissolved. 2. Wipe all sugar from sides of kettle. 3. Let boil untouched un-touched to soft ball stage. Test by dropping mnl1 amount in cold water. Pour quickly onto platter and when cold stir until white and stiff. Mould in hands. Taffy. 1 c sugar, 1 c butter, half c water, 1 t lemon juice. 1 . Prepare same 's fondant. Cook to soft ball and thn add lemon juice and butter, cook to hard ball stage. Pour in buttered platter; when cool pull until white. |