The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

of cake that are to be covered with whipped cream are cut before the cream is put on, the cake will look smooth and nice and the pieces will come out more neatly. Cakes made with yeast require to be kept a little warmer than bread (unless you keep bread too warm), and flour, fruit and all ingredients should be warm when added. =★ Nut and Citron Cake= 3 large or 4 small eggs 1 scant cup granulated sugar 1 tablespn. lemon juice 1 tablespn. ice water ⅔-¾ cup Brazil nut, almond, pecan or shell-bark meal ½ cup (¼ lb.) fine chopped or ground citron 1 cup pastry flour salt Have all the ingredients as nearly ice cold as possible; sift the sugar, sift the flour twice and leave it in the sifter; beat the yolks of the eggs in a cake bowl with a revolving egg-beater (a large one if you have it), adding sugar gradually. When stiff, add part of the water and more sugar; beat, add more water, sugar and half the lemon juice, beating, until all the sugar is in. Stir into this mixture half the nut meal, a pinch of salt and the citron. Rest the egg beater on a quart measure (or some dish of the required height) by the side of the bowl, and let it drain into the bowl while beating the whites of the eggs. It will drain much cleaner than it could be scraped, besides saving the time. Beat the whites of the eggs to a moderately stiff froth, add the remaining half tablespn. of lemon juice and whip till dry and feathery; let them stand a moment, then slide onto the yolk mixture; sprinkle part of the nut meal over them and sift on a little flour; chop in lightly, dipping from the bottom with a large thin spoon three times; add more meal and flour; chop; continue this until the flour is all in. Take care not to mix too much; the mixture must not get soft. Put into pan at once and bake slowly until the cake