The Boston cooking-school cook book

brandy. Beat vigorously five minutes. Bake in a deep pan one and one-fourth hours in a slow oven; or if to be used for fancy ornamented cakes, bake thirty to thirty-five minutes in a dripping-pan. New York Gingerbread 1 cup butter (scant) 1½ cups flour 2 tablespoons yellow ginger 5 eggs 1½ cups powdered sugar 1 teaspoon baking powder Cream the butter, and add flour gradually, mixed and sifted with ginger. Beat the yolks of the eggs until thick and lemon-colored, and add sugar gradually. Combine mixtures, add whites of eggs, beaten until stiff, and sift over baking powder. Beat thoroughly, turn into a buttered deep cake pan, and bake one hour in a moderate oven. Newport Pound Cake Make same as New York Gingerbread, omitting ginger, and substituting one teaspoon vanilla extract. Christmas Cakes Bake Newport Pound Cake in golden-rod pans, cut in fourths crosswise, spread with Ice Cream Frosting, and garnish with green leaves, made from ornamental frosting, and round red candies to imitate berries. Ginger Pound Cakes Cream one half pound butter and add gradually one-half pound sugar, continuing the beating. Add three-fourths pound flour, mixed and sifted with two teaspoons baking powder alternately with four eggs beaten until thick and lemon-colored; then add one-half pound Canton ginger cut in small pieces. Bake in small buttered and floured individual cake pans in a slow oven. Cover with White Mountain Cream (see p. 528). Molasses Pound Cake ⅔ cup butter ¾ cup sugar 2 eggs ⅔ cup milk ⅔ cup molasses 2⅛ cups flour ¾ teaspoon soda 1 teaspoon cinnamon ½ teaspoon allspice ¼ teaspoon clove ¼ teaspoon mace ½ cup raisins, seeded and cut in pieces ⅓ cup citron, thinly sliced and cut in strips Cream the butter, add sugar gradually, eggs well beaten, and milk and molasses. Mix and sift flour with soda and spices, and add to first mixture, then add fruit. Bake in small buttered tins from twenty-five to thirty minutes in a moderate oven. This recipe makes twenty-four little cakes. English Fruit Cake 1 lb. butter 1 lb. light brown sugar 9 eggs