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Icing -With Gelatine. —More recently some cooks have been using gelatine in making icings. Where no eggs are to be had it will make a good substitute. For each cake, soak gelatine, 1 tea-spoonful, in cold water, 1 tablespoonful, till soft, or about 1/2 hour; then pour upon it hot water, 2 table-spoonsful, stir to perfectly dissolve it; then stir in, while warm, pulverized sugar, 1 cup, continuing to stir until perfectly smooth, and spread upon the cake.
CAKES—Martha's Cake. —Remarks. —As my wife's name is Martha, I trust I shall be excused for beginning the cake list of my " Third and Last Receipt Book " with her favorite, especially as it is plain and not expensive,
and by little changes, and flavoring, such a variety may be made out of it, as loaf cake, jelly cake, etc. Sugar, 2 cups; butter, 1 cup; 6 eggs; flour, 2 cups; sweet milk, 1/2 cup; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful.
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