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<ANTIMG id="coverpage" src="images/cover.jpg" alt="The New York Cake Book" width-obs="700" height-obs="1133" /></div>
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<h1><span class="smallest">The</span> <br/><span class="u"><span class="smaller">New York</span> <br/>Cake Book</span>:</h1>
<p class="center"><span class="ss">Fifty Recipes</span></p>
<p class="center smaller"><span class="ssn">By
<br/><b>A Famous New York Chef.</b></span></p>
<p class="tbcenter"><span class="ssn"><span class="small">New York:</span>
<br/>C. A. Montgomery & Co.,
<br/>1904.</span></p>
</div>
<p class="center smaller">Copyright, 1904,
<br/>by
<br/>C. A. Montgomery & Co.</p>
<div class="pb" id="Page_3">3</div>
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<h2 id="c1"><span class="small"><span class="u">General Directions</span><br/><span class="u smaller">for</span><br/><span class="u">Making Cake.</span></span></h2>
<p>It is absolutely essential to the
making of good cake that the
materials should be good; the flour
must be white and dry, and carefully
sifted before using; the sugar
white and free from lumps; the
eggs above suspicion; the butter
sweet and fresh, and the milk whole
or unskimmed. It is hardly less
important that the measuring and
weighing should be accurate
throughout, and that each step in
the process of mixing should be
rightly taken. The flour, as we
have said, should be sifted <i>before</i>
<span class="pb" id="Page_4">4</span>
measuring, and if damp dried
thoroughly. The eggs should be
beaten separately,—the whites in a
cool room till they are solid enough
to slice. The milk may be used
either sour or sweet, but the two
must never be mixed; sour milk
makes spongy cake, sweet makes it
more solid. The soda should be
thoroughly dissolved in hot water
and strained before it is stirred into
cake. Currants should be carefully
rinsed, rubbed in a dry cloth to get
out the stems, and then spread on
platters and dried, before being
used. Almonds should be blanched,
by pouring boiling water on them;
drain and repeat the process and
they will readily pop from the skin;
when blanched, dry and then pound
them fine with a few drops of milk,
to prevent their oiling. All kinds
of cake that are made without yeast
<span class="pb" id="Page_5">5</span>
are better for being stirred till just
before they are baked. When ready
to mix, stir the butter to a cream,
then add the sugar, and stir till
white; next beat the yolks of the
eggs, strain them and add them to
the sugar and butter; meantime
another person should beat the
whites to a stiff froth and put them
in; then add the spices and flour,
and last of all the fruit, if any be
used. Earthenware is best to mix
in, and a wooden spoon should be
used. Butter the cake pans well;
the cake will be less liable to burn
if the pans are lined with white buttered
paper. The oven should be
“quick” but not furiously hot; if it
be slow the cake will not rise
properly. The cake must not, while
baking, be moved, or changed from
one oven to another, and if it browns
too rapidly on top, cover it over
<span class="pb" id="Page_6">6</span>
with a piece of white buttered
paper. To find out when it is baked
enough, half open the oven door,
and try the center of the loaf with
a clean broom-straw. If the cake is
baked the straw will come out dry;
if not, a little of the batter will
adhere to it, in which case the door
of the oven must be closed immediately
or the cake will fall. Cake
that is to be frosted should be
baked in pans with sides perpendicular,
instead of slanting. It
should be iced as soon as taken
from the oven, to insure its drying
quickly and smoothly. As soon as
the cake is cool, wrap it in a thick
white cloth, and keep it in a covered
earthen jar or tight tin box. Do not
cut more at a time than is likely to be
used.</p>
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<div class="pb" id="Page_7">7</div>
<h2 id="c2"><span class="small"><i>Almond Cake.</i></span></h2>
<p><i>Take</i>: Sugar, 1 lb.; butter, ¼ lb.;
flour, 1 lb.; eggs, 8; almonds, 1
coffee-cupful; essence of bitter
almonds, ½ teaspoonful.</p>
<p>Stir one pound of powdered sugar
and a quarter of a pound of butter
to a cream; beat up the eight eggs,
the whites and yolks separately, and
add the yolks to the butter and
sugar; stir together very thoroughly,
and then put in one pound of
flour; add a coffee-cupful of sweet
almonds blanched, and beat to a
smooth paste, with half a teaspoonful
of essence of bitter almonds;
along with the almonds stir in the
whites of the eggs. Bake in a quick
oven, and frost it as soon as it is
done. Season the icing with rose-water.</p>
<div class="pb" id="Page_8">8</div>
<h2 id="c3"><span class="small"><i>Caraway Cakes.</i></span></h2>
<p><i>Take</i>: Flour, 2 qts.; white sugar,
1 qt.; butter, 1 tea-cupful; caraway
seeds, ½ gill; essence of lemon, 1
teaspoonful; milk, to make a dough
that may be rolled.</p>
<p>Stir one quart of powdered white
sugar and a tea-cupful of butter to a
cream; add two quarts of flour, half
a gill of caraway seed, and a teaspoonful
of essence of lemon; make
into a dough, roll out into a sheet
half an inch thick, cut into square
cakes, and crimp the edges. Then
bake in a tolerably quick oven.</p>
<div class="pb" id="Page_9">9</div>
<h2 id="c4"><span class="small"><i>Chocolate Cake.</i></span></h2>
<p><i>Take</i>: Flour, 3½ cupfuls; butter,
1 cupful; sugar, 2 cupfuls; eggs,
5; milk, 1 cupful; cream-tartar, 1
teaspoonful; soda, ½ teaspoonful;
fine white sugar, 1½ cupfuls; grated
chocolate, 3 tablespoonfuls; essence
of vanilla, 1 teaspoonful.</p>
<p>Mix one cup of butter; two cups of
sugar; yolks of five eggs and whites
of two; three and a half cups of
flour, into which one teaspoonful of
cream-tartar has been stirred; one
cup of milk, and half a teaspoonful
of soda. Bake in jelly-cake tins,
and use the following mixture for
spreading between layers and on
top: One and a half cups of sugar;
the remaining whites of three eggs;
three tablespoonfuls of grated chocolate,
and one teaspoonful of essence
of vanilla; beat well.</p>
<div class="pb" id="Page_10">10</div>
<h2 id="c5"><span class="small"><i>Cocoanut Cake.</i></span> <br/><span class="smallest">Recipe No. 1.</span></h2>
<p><i>Take</i>: Flour, 4 cupfuls; sugar,
3 cupfuls; butter, 1 cupful; soda, 1
teaspoonful; cream-tartar, 2 teaspoonfuls;
grated cocoanut, 3 cupfuls;
eggs, whites of 3; lemon,
grated rind of 1.</p>
<p>Mix together three cupfuls of
sugar; one of butter; the whites of
three eggs; a level teaspoonful of
soda; four cupfuls of flour, with two
teaspoonfuls of cream-tartar sifted
into it; three cupfuls of grated
cocoanut; the grated rind of one
lemon, and a gill of milk. Stir
thoroughly, and bake in a moderate
oven.</p>
<div class="pb" id="Page_11">11</div>
<h2 id="c6"><span class="small"><i>Cocoanut Cake.</i></span> <br/><span class="smallest">Recipe No. 2. (Sponge.)</span></h2>
<p><i>Take</i>: Flour, ½ pt.; grated cocoanut,
1; white sugar, 1 pt.; eggs,
6; salt, ½ teaspoonful.</p>
<p>Stir together a pint of fine white
sugar, and the yolks of six eggs,
beaten and strained; add one cocoanut
(grated), and half a teaspoonful
of salt, and the juice of half a fresh
lemon; just before the cake is put
into the oven, add the whites of the
six eggs beaten up stiff, and then
stir in half a pint of flour. Stir the
flour in only just enough to mix it;
then put the cake in pans lined with
buttered paper, and bake in a quick
oven. Do not let the top harden
quickly; if there is danger of it,
cover with buttered paper.</p>
<div class="pb" id="Page_12">12</div>
<h2 id="c7"><span class="small"><i>Cocoanut Cake.</i></span> <br/><span class="smallest">Recipe No. 3.</span></h2>
<p><i>Take</i>: Sugar, 1½ cupfuls; butter,
½ cupful; eggs, 3; milk, ½
cupful; flour, 2 cupfuls; cream-tartar,
1 teaspoonful; soda, ¼ teaspoonful;
cocoanut, 1; fine white
sugar, 1½ cupfuls.</p>
<p>Stir one and a half cupfuls of
sugar and half a cupful of butter to
a cream; beat up three eggs and add
them, together with half a cupful of
new milk; then add two cupfuls of
flour into which a teaspoonful of
cream-tartar and a quarter of a
teaspoonful of soda have been
sifted. Stir together well, and bake
in jelly-cake tins. Mix one cocoanut
(grated) and its milk with a
cupful and a half of white sugar;
set this in the oven till the sugar
melts, and spread between the
layers of cake.</p>
<div class="pb" id="Page_13">13</div>
<h2 id="c8"><span class="small"><i>Cocoanut Cakes.</i></span></h2>
<p><i>Take</i>: Grated cocoanut, 1 lb.;
white sugar, 1 lb.; eggs, whites of 6.</p>
<p>Take a pound each of powdered
white sugar and grated cocoanut
(the brown part of the cocoanut
should be cut off before grating it);
add the whites of half a dozen eggs
beaten to a stiff froth. There
should be just enough eggs to moisten
to a stiff paste. Drop this mixture
on buttered plates in “dabs”
the size of a twenty-five-cent piece
and several inches apart, and bake
immediately in a moderately warm
oven, watching constantly to keep
them from scorching.</p>
<div class="pb" id="Page_14">14</div>
<h2 id="c9"><span class="small"><i>Coffee Cake.</i></span></h2>
<p><i>Take</i>: Flour, 2½ lbs.; brown
sugar, 9 oz.; butter, 14 oz.; molasses,
1 pt.; cold strong coffee, 1 pt.; stoned
raisins, cut in two, 2½ lbs.; citron,
1 lb.; mace, cinnamon, and ginger,
2 teaspoonfuls each; cloves and allspice,
1 teaspoonful each; soda, dissolved
in a little of the coffee, 2
even teaspoonfuls.</p>
<p>Rub the sugar and butter together,
add the molasses, coffee and
flour alternately, leaving a pint of
flour in which to rub the fruit, then
the soda, and lastly the fruit.
Bake slowly about an hour.</p>
<div class="pb" id="Page_15">15</div>
<h2 id="c10"><span class="small"><i>Cornstarch Cake.</i></span></h2>
<p><i>Take</i>: Sugar, 2 cupfuls; butter,
1 cupful; milk, 1 cupful; eggs, 3;
soda, 1 teaspoonful; flour, 2 cupfuls;
cornstarch, 1 cupful; cream-tartar,
2 teaspoonfuls.</p>
<p>Stir two cupfuls of sugar and one
of butter to a cream; add one cup
of milk, three eggs, whites and
yolks beaten separately, and one
teaspoonful of soda, dissolved in a
little hot water; then stir in two
cupfuls of flour, and one cupful of
cornstarch, with two teaspoonfuls
of cream-tartar sifted through them.
Bake in small tins, and eat fresh.</p>
<div class="pb" id="Page_16">16</div>
<h2 id="c11"><span class="small"><i>Cream Cake.</i></span> <br/><span class="smallest">Recipe No. 1.</span></h2>
<p><i>Take</i>: Sugar, ¾ lb.; butter, ½
lb.; eggs, 7; flour, 1½ lbs.; nutmeg,
1; cream, ½ pt.</p>
<p>Take half a pound of butter and
three quarters of a pound of sugar,
and stir together till very white;
beat seven eggs, the whites and
yolks separately, and stir them into
the cake, then add a grated nutmeg,
and a pound and a half of sifted
flour; just before putting it into
the pans, add half a pint of sweet
cream, and a pound of seeded
raisins. Bake in a quick oven.</p>
<div class="pb" id="Page_17">17</div>
<h2 id="c12"><span class="small"><i>Cream Cake.</i></span> <br/><span class="smallest">Recipe No. 2. (Without Eggs.)</span></h2>
<p><i>Take</i>: Sugar, 3 cupfuls; butter,
1 cupful; flour, 4 cupfuls; soda, 1½
teaspoonfuls; essence of lemon, 1
teaspoonful; nutmeg, ½ (grated);
sour cream, 2 cupfuls.</p>
<p>Stir three cups of sugar and one
of butter together thoroughly; add
two cupfuls of sour cream, one and
a half teaspoonfuls of soda dissolved
in a little cold water, a teaspoonful
of essence of lemon, and half a
grated nutmeg; pour all this into
the middle of four cupfuls of flour.
Mix together quickly and thoroughly,
and bake at once.</p>
<div class="pb" id="Page_18">18</div>
<h2 id="c13"><span class="small"><i>Cup Cake.</i></span> <br/><span class="smallest">Recipe No. 1.</span></h2>
<p><i>Take</i>: Sugar, 2 cupfuls; butter,
1 cupful; eggs, 4; flour, 3 cupfuls;
baking powder, 1 teaspoonful; essence
of almond, to taste.</p>
<p>Beat one cup of butter and two
of sugar to cream; then add four
eggs, whites and yolks beaten separately,
and three cupfuls of flour;
flavor with almond to taste, and at
last, just before putting into the
oven, add one teaspoonful of baking
powder. Bake in a quick oven,
either in cups or pans.</p>
<div class="pb" id="Page_19">19</div>
<h2 id="c14"><span class="small"><i>Cup Cake.</i></span> <br/><span class="smallest">Recipe No. 2.</span></h2>
<p><i>Take</i>: Sugar, 3 teacupfuls; butter,
1½ cupfuls; eggs, 3; flour, 6
cupfuls; essence of lemon, or rose-water,
to taste; soda, 1 teaspoonful;
milk, 1 cupful.</p>
<p>Stir three teacupfuls of sugar
and one and a half of butter to a
cream; beat three eggs to a froth,
and stir them into the sugar and
butter, together with three cupfuls
of flour; flavor to taste with essence
of lemon or rose-water. Dissolve
a teaspoonful of soda in a cupful of
milk, strain it into the cake, and
then add three more cupfuls of
flour, with three teaspoonfuls of
cream-tartar. Mix well, and bake
immediately either in cups or pans.</p>
<div class="pb" id="Page_20">20</div>
<h2 id="c15"><span class="small"><i>Currant Cake.</i></span></h2>
<p><i>Take</i>: Flour, 1 lb.; butter, ½
lb.; sugar, ¾ lb.; currants, ½ lb.;
eggs, 4; cinnamon, 1 teaspoonful;
soda, ½ teaspoonful; ½ a lemon.</p>
<p>Mix together one pound of flour,
half a pound of butter, three
quarters of a pound of sugar, half
a pound of currants (well washed),
four eggs, one teaspoonful of cinnamon,
half a teaspoonful of soda
dissolved in hot water, half a lemon
(squeezed and the rind grated).
Line the bake-pans with buttered
paper; drop the mixture upon it,
and bake quickly.</p>
<div class="pb" id="Page_21">21</div>
<h2 id="c16"><span class="small"><i>Delicate Cake.</i></span></h2>
<p><i>Take</i>: Butter, 1 cupful; sugar, 2
cupfuls; milk, 1 cupful; eggs,
whites of 5; cream-tartar, 1 teaspoonful;
soda, ½ teaspoonful;
flour, 3 cupfuls.</p>
<p>Stir one cupful of butter and two
of sugar to a cream; add one cupful
of milk, the whites of five eggs,
one teaspoonful of cream-tartar,
half a teaspoonful of soda, and
three cupfuls of sifted flour. (The
yolks of the eggs can be used for
other purposes).</p>
<div class="pb" id="Page_22">22</div>
<h2 id="c17"><span class="small"><i>Fancy Cakes.</i></span></h2>
<p><i>Take</i>: Sugar, ½ lb.; eggs, 4;
flour, ½ lb.; essence of lemon, 1
teaspoonful.</p>
<p>Beat half a pound of sugar and
the yolks of four eggs together; add
half a pound of flour, and beat up
<i>thoroughly</i>; then add a teaspoonful
of essence of lemon, and the whites
of the eggs, beaten to a stiff froth.
Bake in small patties, and put a
sugar-plum on the top of each.</p>
<div class="pb" id="Page_23">23</div>
<h2 id="c18"><span class="small"><i>Fruit Cake.</i></span></h2>
<p><i>Take</i>: White sugar, 1 lb.; butter,
¾ lb.; eggs, 7; flour, 1 lb.; citron,
¼ lb.; nutmeg, 1 teaspoonful; cinnamon,
1 teaspoonful; currants, ½ lb.;
raisins, ½ lb.</p>
<p>Beat one pound of fine white
sugar and three quarters of a pound
of butter to a cream; add the yolks
of seven eggs, beaten to a froth;
then the whites of the eggs, whipped
to a froth, and a quarter of a pound
of citron, one teaspoonful of nutmeg,
one of cinnamon, and one
pound of flour; stir together, and
add half a pound of currants, washed
carefully and dredged, and half a
pound of raisins, seeded and
chopped. Mix thoroughly, and bake
in a moderately quick oven.</p>
<div class="pb" id="Page_24">24</div>
<h2 id="c19"><span class="small"><i>Gingerbread.</i></span> <br/><span class="smallest">Recipe No. 1.</span></h2>
<p><i>Take</i>: Sugar, ½ lb.; butter, ½
lb.; flour, 2 lbs.; caraway seed, 1
oz.; ground ginger, 1 oz.; coriander
seed, ½ oz.; molasses, 1¾ lbs.</p>
<p>Rub together half a pound of fine
sugar and half a pound of butter;
then add two pounds of flour, well
dried by the fire, one ounce of
caraway seed, one ounce of ground
ginger, and half an ounce of
coriander seed. Mix them with
one and three quarter pounds of
molasses, roll thin, and bake in a
quick oven.</p>
<div class="pb" id="Page_25">25</div>
<h2 id="c20"><span class="small"><i>Gingerbread.</i></span> <br/><span class="smallest">Recipe No. 2. (Fleming.)</span></h2>
<p><i>Take</i>: Butter and sugar, ¼ lb.
each; molasses, ½ pt.; eggs, 4;
flour, 1½ pts.; ground ginger, 1
tablespoonful; cinnamon, 1 teaspoonful;
soda, 1 teaspoonful.</p>
<p>Stir together a quarter pound each
of butter and brown sugar; add half
a pint of molasses. Beat four eggs
to a froth, and stir them into the
mixture alternately with a scant pint
and a half of flour; add a heaping
tablespoonful of ground ginger, and
a teaspoonful of powdered cinnamon.
Stir together well. Dissolve
a level teaspoonful of soda in two
tablespoonfuls of warm water, and
stir this in last. Put the mixture
into a buttered tin pan, set at once
in brisk (not too hot) oven and bake
well. Test with a straw.</p>
<div class="pb" id="Page_26">26</div>
<h2 id="c21"><span class="small"><i>Gingerbread.</i></span> <br/><span class="smallest">Recipe No. 3. (Hard.)</span></h2>
<p><i>Take</i>: Molasses, 1 pt.; butter, ½ lb.;
sour milk, 1 teacupful; ground
ginger, 2 tablespoonfuls; soda, 1
tablespoonful; cloves, 1 tablespoonful;
lemon, rind of 1; flour.</p>
<p>Mix one pint of molasses, half a
pound of butter, one cupful of sour
milk, two tablespoonfuls of ginger,
one tablespoonful of soda, one tablespoonful
of cloves, the rind of one
lemon (grated), and flour enough
to make a stiff paste. Butter the
tin sheets, roll the dough on them,
sprinkle lightly with sugar as thin
as possible, and bake in a quick
oven.</p>
<div class="pb" id="Page_27">27</div>
<h2 id="c22"><span class="small"><i>Gingerbread.</i></span> <br/><span class="smallest">Recipe No. 4. (Soft.)</span></h2>
<p><i>Take</i>: Butter, 1 teacupful, melted;
molasses, 1 pt.; ground ginger, 1
tablespoonful; flour, 1 pt.; eggs, 2;
soda, 2 teaspoonfuls; sour milk, ½ pt.;
flour; lemon peel.</p>
<p>Mix a teacupful of melted butter
with a pint of molasses, a tablespoonful
of ground ginger, a pint
of flour, and two beaten eggs; a
fresh lemon peel, cut into strips,
may be added. Mix two teaspoonfuls
of soda in half a pint of sour
milk, stir it into the cake, and add
flour enough to make soft sponge.
Bake in deep pans, in a moderately
quick oven, about half an hour.</p>
<div class="pb" id="Page_28">28</div>
<h2 id="c23"><span class="small"><i>Gingerbread.</i></span> <br/><span class="smallest">Recipe No. 5. (Spiced.)</span></h2>
<p><i>Take</i>: Sugar, 1 lb.; butter, ½ lb.;
eggs, 5; milk, 3 tablespoonfuls;
cream-tartar, 1 teaspoonful; soda, ½ teaspoonful;
ground ginger, 1 tablespoonful;
flour, 1 lb.; cloves, nutmeg,
cinnamon, teaspoonful each.</p>
<p>Stir one pound of sugar and half
a pound of butter to a cream; add
five eggs beaten to a froth, three
tablespoonfuls of sweet milk, one
teaspoonful of cream-tartar, half a
teaspoonful of soda dissolved in a
little hot water, a heaping tablespoonful
of ground ginger, and one
teaspoonful each of cloves, nutmeg,
and cinnamon; mix together well
and add one pound of flour. (This
amount will make two good-sized
loaves.)</p>
<div class="pb" id="Page_29">29</div>
<h2 id="c24"><span class="small"><i>Gingerbread.</i></span> <br/><span class="smallest">Recipe No. 6. (Sponge.)</span></h2>
<p><i>Take</i>: Molasses, 1 cupful; butter,
½ cupful; ginger, 1 tablespoonful;
sour milk, 1 cupful; soda 1½ teaspoonfuls;
flour.</p>
<p>Mix a cupful of molasses, half a
cupful of butter, and one tablespoonful
of ginger, and set it on the
fire till well warmed; then add one
cupful of sour milk, one teaspoonful
and a half of soda and enough flour
to make a stiff sponge. Bake at
once in a rather quick oven.</p>
<div class="pb" id="Page_30">30</div>
<h2 id="c25"><span class="small"><i>Ginger Snaps.</i></span> <br/><span class="smallest">Recipe No. 1.</span></h2>
<p><i>Take</i>: Butter, ½ lb.; brown
sugar, ¼ lb.; molasses, 1 pt.;
ginger, 2 tablespoonfuls; flour, 1
qt.; soda, 2 teaspoonfuls; milk, 1
wine-glassful.</p>
<p>Take half a pound of butter, melt
and mix with a quarter of a pound of
brown sugar, a pint of molasses,
two tablespoonfuls of ground ginger,
and a quart of flour. Dissolve
two teaspoonfuls of soda in a wine-glass
of milk, strain it into the cake,
and add sufficient flour to make a
soft dough. Roll it out thin, cut
into small cakes, and bake them in
a quick oven.</p>
<div class="pb" id="Page_31">31</div>
<h2 id="c26"><span class="small"><i>Ginger Snaps.</i></span> <br/><span class="smallest">Recipe No. 2.</span></h2>
<p><i>Take</i>: Butter, 1 cupful; sugar, 1
cupful; molasses, 1 cupful; water,
½ cupful; ground ginger, cinnamon,
and cloves, 1 tablespoonful each;
soda, 1 teaspoonful; flour.</p>
<p>Mix a cupful of butter with one
heaping cupful of sugar, one cupful
of molasses, half a cupful of cold
water, one tablespoonful each
ground ginger and cinnamon, one
teaspoonful of cloves, one of soda
dissolved in hot water, and enough
flour to make a pretty stiff dough.
Roll out thin, and bake at once.</p>
<div class="pb" id="Page_32">32</div>
<h2 id="c27"><span class="small"><i>Golden Cake.</i></span></h2>
<p><i>Take</i>: White sugar, 1 lb.; butter,
¾ lb.; eggs, yolks of 16; flour, 2
lbs.; milk, 1 cupful; lemon, 1;
mace; baking powder.</p>
<p>Mix together one pound of fine
white sugar, three quarters of a
pound of butter, the yolks of sixteen
eggs, the rind and juice of one
lemon, one cupful of milk, and two
pounds of flour, with two teaspoonfuls
of baking powder; season to
taste with mace. Bake about half
an hour.</p>
<div class="pb" id="Page_33">33</div>
<h2 id="c28"><span class="small"><i>Huckleberry Cake.</i></span></h2>
<p><i>Take</i>: Sugar, 1 cupful; molasses,
1 cupful; milk, 1 cupful; butter,
½ cupful; cream-tartar, 1½ teaspoonfuls;
soda, 1 teaspoonful; flour;
huckleberries, 1 pt.; allspice,
cinnamon, and cloves.</p>
<p>Beat together one cup of sugar,
one of molasses, one of milk, half
a cup of butter, one teaspoonful and
a half of cream-tartar, one teaspoonful
of soda dissolved in a little warm
water; stir in enough flour to make
a soft sponge, and then add one
pint of huckleberries, washed and
dredged; season to taste with allspice,
cinnamon, and cloves.</p>
<div class="pb" id="Page_34">34</div>
<h2 id="c29"><span class="small"><i>Jelly Cake.</i></span> <br/><span class="smallest">Recipe No. 1.</span></h2>
<p><i>Take</i>: Sugar, 1 lb.; butter, ½
lb.; milk, 1 cupful; eggs, 6; cream-tartar,
1 teaspoonful; soda, ½ teaspoonful;
flour, 1 lb.; jelly.</p>
<p>Stir to a light cream one pound
of sugar and half a pound of butter;
add one cupful of milk, six eggs
beaten to a froth, one teaspoonful
of cream-tartar, half a teaspoonful
of soda, and one pound of flour.
Spread over buttered tins to the
thickness of a quarter of an inch,
bake till brown, and when done pile
them on a plate, and put a layer of
jelly between.</p>
<div class="pb" id="Page_35">35</div>
<h2 id="c30"><span class="small"><i>Jelly Cake.</i></span> <br/><span class="smallest">Recipe No. 2.</span></h2>
<p><i>Take</i>: Sugar, ½ lb.; butter, 6 oz.;
eggs, 8; flour, 1 lb.; lemon, 1;
jelly.</p>
<p>Stir together till white half a
pound of rolled sugar and six
ounces of butter; beat eight eggs
to a froth, stir them into the butter
and sugar, and add a pound of
flour; add the juice and grated rind
of a fresh lemon; turn this mixture
into scolloped tin plates that have
been well buttered. Bake and arrange
as in No. 1.</p>
<div class="pb" id="Page_36">36</div>
<h2 id="c31"><span class="small"><i>Lady Cake.</i></span></h2>
<p><i>Take</i>: Sugar, 1 lb.; butter, 6 oz.;
eggs, whites of 12; flour, ¾ lb.;
lemon, or bitter almond.</p>
<p>Stir together one pound of sugar
and six ounces of butter; add the
whites of twelve eggs whipped to a
froth, and three quarters of a pound
of flour; flavor with bitter almond
or with the juice and grated rind of
one lemon. Bake in square shallow
tins, and flavor the frosting with
vanilla.</p>
<div class="pb" id="Page_37">37</div>
<h2 id="c32"><span class="small"><i>Lemon Cake.</i></span> <br/><span class="smallest">Recipe No. 1.</span></h2>
<p><i>Take</i>: Sugar, 3 cupfuls; butter,
one cupful; milk, 1 cupful; eggs,
5; soda, 1 teaspoonful; flour, 4 cupfuls;
lemons, 2.</p>
<p>Beat three cups of sugar and one
of butter to a light cream; add one
cup of milk, five eggs beaten to a
froth, one teaspoonful of soda, four
cups of flour, and the juice and
grated rind of two lemons. Beat
together thoroughly and bake in a
moderately quick oven.</p>
<div class="pb" id="Page_38">38</div>
<h2 id="c33"><span class="small"><i>Lemon Cake.</i></span> <br/><span class="smallest">Recipe No. 2.</span></h2>
<p><i>Take</i>: Sugar, 1 lb.; butter, ¾ lb.;
eggs, 7; flour, 1 lb.; lemons, 2; currants,
1½ teacupfuls.</p>
<p>Beat one pound of sugar and
three quarters of a pound of butter
to a cream; add the yolks of seven
eggs beaten to a froth and strained;
whip the whites up stiff and stir
them in with one pound of dried
flour, the juice of one lemon and
the peel of two cut into strips, and
a cupful and a half of currants. The
currants may be left out if desired.
Bake in a moderately quick oven.</p>
<div class="pb" id="Page_39">39</div>
<h2 id="c34"><span class="small"><i>Loaf Cake.</i></span></h2>
<p><i>Take</i>: Brown sugar, 1 lb.; butter,
¾ lb.; sour milk, 1 pt.; molasses,
1 pt.; eggs, 5; soda, 2 teaspoonfuls;
flour, 3 lbs.; currants, 2
lbs.; raisins (seeded), 1 lb.; cloves,
allspice, and cinnamon, 1 teaspoonful
each; nutmeg, 1 (grated).</p>
<p>Beat together a pound of brown
sugar and three quarters of a pound
of butter; add a pint of sour milk,
a pint of molasses, five eggs beaten
to a froth, two teaspoonfuls of soda,
one teaspoonful each of cloves, allspice,
and cinnamon, one grated
nutmeg, and three pounds of flour.
Mix well, and then stir in two
pounds of currants, carefully
washed, and one pound of seeded
raisins. Bake in a moderately
quick oven.</p>
<div class="pb" id="Page_40">40</div>
<h2 id="c35"><span class="small"><i>Macaroons.</i></span> <br/><span class="smallest">Almond.</span></h2>
<p><i>Take</i>: Almonds, ½ lb.; rose-water,
1 tablespoonful; eggs, whites
of 3; white sugar (<i>powdered</i>), ½ lb.</p>
<p>Soak the almonds in boiling-hot
water till the skin will rub off easily;
wipe them dry, removing the skins,
and pound to a paste with the rose-water.
Beat the whites of the eggs
to a stiff froth, stir the sugar in
gradually, and then add the almonds.
When the almonds are
well mixed in, drop the mixture by
spoonfuls upon buttered baking
plates or letter-paper, several inches
apart, sift sugar on them, and bake
to a light brown in a slow oven; it
will take fifteen to twenty minutes.</p>
<p>If desired, substitute an ounce or
more of bitter almonds for the sweet.</p>
<div class="pb" id="Page_41">41</div>
<h2 id="c36"><span class="small"><i>Macaroons.</i></span> <br/><span class="smallest">Cocoanut.</span></h2>
<p>Rasp a fresh cocoanut, spread it
on a dish or tin, and let it dry gradually
for two days; add to it double
its weight of fine sifted sugar, and
the whites of eight eggs (beaten to
a stiff froth), to the pound. Roll the
mixture into small balls, place them
on a buttered tin, and bake in a very
slow oven twenty minutes. Move
them from the tin while they are
warm, and store in a perfectly dry
canister as soon as cold.</p>
<h2 id="c37"><span class="small"><i>Macaroons.</i></span> <br/><span class="smallest">Filbert.</span></h2>
<p>Heat a quarter of a pound of filbert
meats till the skin will rub off;
when cold, pound to a paste with a
little white of egg; add a quarter of
a pound of sifted white sugar and
the white of one egg; mix well, and
bake on buttered tins.</p>
<div class="pb" id="Page_42">42</div>
<h2 id="c38"><span class="small"><i>Mountain Cake.</i></span></h2>
<p>Mix together three quarters of a
pound of sugar, half a pound of
butter, one pound of flour, the
yolks of six eggs, and whites of four
beaten to a froth, one teacupful of
milk, one teaspoonful of soda, and
two of cream-tartar; flavor with
vanilla. For a jelly to put over the
top, beat together the whites of
eggs left over, one pound of sugar,
and a cupful of currant jelly.</p>
<div class="pb" id="Page_43">43</div>
<h2 id="c39"><span class="small"><i>Nut Cake.</i></span></h2>
<p><i>Take</i>: Sugar, 1½ cupfuls; butter,
½ cupful; eggs, 3; milk, ½
cupful; flour, 2½ cupfuls; cream-tartar,
1 teaspoonful; soda, ½ teaspoonful;
hickory-nut meats (or any other
kind), 1 cupful.</p>
<p>Beat together one and a half cupfuls
of coffee-sugar, half a cupful
of butter, and three eggs, to a light
froth; add alternately the half cup
of milk in which the soda has been
dissolved, and the two and a half
cups of flour with which the cream-tartar
has been sifted; add the half
cupful of nuts and bake in one loaf.</p>
<div class="pb" id="Page_44">44</div>
<h2 id="c40"><span class="small"><i>Orange Cake.</i></span></h2>
<p><i>Take</i>: Flour, 1 lb., lacking 3 even
tablespoonfuls; sugar, 1 lb.; butter,
¼ lb.; sweet milk, ½ pt.; baking
powder, 1½ even tablespoonfuls;
eggs, 5.</p>
<p>Cream the butter with the sugar,
adding enough of the milk to make
them mix easily; add the yolks of
the eggs and beat well, then add the
milk, the beaten whites of the eggs
and the flour in which the baking
powder has been well mixed.
Spread one third of an inch deep in
jelly-cake pans, and bake in a very
quick oven. Make this icing:
Whites of three eggs, beaten stiff,
one pound and a quarter of powdered
sugar; grated rind, soft pulp and
juice of two large sour oranges and
one lemon. Add sugar for outside
icing.</p>
<div class="pb" id="Page_45">45</div>
<h2 id="c41"><span class="small"><i>Plum Cake.</i></span></h2>
<p><i>Take</i>: Flour, 1½ lbs.; butter, 1 lb.;
sugar, 1 lb.; currants, ½ lb.; candied
citron, ½ lb.; orange peel, ½
lb.; sweet almonds, 2 oz.; allspice,
½ oz.; cinnamon ½ oz.; eggs, 10.</p>
<p>Beat the sugar and butter to a light
cream; add the allspice and pounded
cinnamon; work in the yolks of the
eggs, two at a time; whip the
whites till they are highly frothed,
and work them in, keeping the
paste warm, or it may become
heavy. Cut the citron and orange
peel into strips; mix them with the
currants (previously well washed
and dried before the fire), and
also with the almonds; stir in by
degrees the flour. Beat the whole
together thoroughly, and bake 1½
hours in a moderate oven. There
should be a couple sheets of paper
both under and over the cake.</p>
<div class="pb" id="Page_46">46</div>
<h2 id="c42"><span class="small"><i>Pound Cake.</i></span> <br/><span class="smallest">Recipe No. 1.</span></h2>
<p><i>Take</i>: White sugar, 1 lb.; butter,
¾ lb.; eggs, 8; flour, 1 lb.; lemon
or nutmeg.</p>
<p>Stir one pound of fine white
sugar, and three quarters of a
pound of butter to a light cream;
add eight eggs, the whites and
yolks beaten separately to a froth,
and one pound of flour; flavor to
taste with lemon or nutmeg. Cover
with icing as soon as done.</p>
<div class="pb" id="Page_47">47</div>
<h2 id="c43"><span class="small"><i>Pound Cake.</i></span> <br/><span class="smallest">Recipe No. 2.</span></h2>
<p><i>Take</i>: White sugar, 1 lb.; butter,
¾ lb.; eggs, 10; flour, 1 lb.; currants,
1 teacupful; mace, ½ teaspoonful;
nutmeg, ½ (grated).</p>
<p>Beat a pound of fine white sugar,
and three quarters of a pound of
butter to a cream; beat up ten eggs,
the whites and yolks separately;
add the yolks to the butter and
sugar, half a teaspoonful of mace,
and half a grated nutmeg; mix well
together, and add the whites of the
eggs; stir in a pound of flour
thoroughly, and then add a teacupful
of currants, washed and dried. Bake
in a rather quick oven.</p>
<div class="pb" id="Page_48">48</div>
<h2 id="c44"><span class="small"><i>Quick Cake.</i></span></h2>
<p><i>Take</i>: Raised bread-dough, 1½
lbs.; butter, ½ lb.; sugar, ¾ lb.;
eggs, 4; cinnamon, 1 teaspoonful;
nutmeg, 1; milk, 1 teaspoonful;
soda, ½ teaspoonful; raisins,
(seeded), 1 lb.</p>
<p>Melt half a pound of butter, and
when cool, work it into a pound and
a half of raised bread-dough. Beat
four eggs and three quarters of a
pound of rolled sugar together,
and mix with the dough; add a
teaspoonful of cinnamon, and a
grated nutmeg. Dissolve half a
teaspoonful of soda in a teaspoonful
of milk, strain it over the dough,
and work the whole with the hands
for a quarter of an hour; then add
a pound of seeded raisins, and put
it into cake pans. Let it stand in
them until light before putting it
into the oven.</p>
<div class="pb" id="Page_49">49</div>
<h2 id="c45"><span class="small"><i>Savory Cakes.</i></span></h2>
<p><i>Take</i>: White sugar, 1 lb.; eggs,
8; flour, 1 lb.; coriander seed, 2
tablespoonfuls; lemon 1.</p>
<p>Mix together a pound of powdered
white sugar and eight eggs, the
whites and yolks beaten up separately;
beat them well together for
several minutes, then add the
grated rind of a fresh lemon and
half the juice, a pound of flour, and
two tablespoonfuls of coriander
seed. Drop this batter by the large
spoonful upon buttered baking pans,
sift white sugar over them and bake
them immediately in a quick oven.</p>
<div class="pb" id="Page_50">50</div>
<h2 id="c46"><span class="small"><i>Silver Cake.</i></span></h2>
<p><i>Take</i>: White sugar, 1 lb.; butter,
½ lb.; eggs, whites of 10; flour, ¾
lb.; essence bitter almonds, 1 teaspoonful.</p>
<p>Beat to a cream one pound of fine
white sugar and half a pound of
butter; add the whites of ten eggs,
whipped to a stiff froth; then add
three quarters of a pound of flour;
flavor with one teaspoonful of the
essence of bitter almonds. Flavor
the icing with rose-water.</p>
<div class="pb" id="Page_51">51</div>
<h2 id="c47"><span class="small"><i>Spice Cakes.</i></span></h2>
<p><i>Take</i>: Butter, 1 teacupful; sugar,
1 teacupful; molasses, ½ teacupful;
soda, 1 teaspoonful; nutmeg, 1
(grated); ground ginger, cinnamon,
caraway seed, coriander seed, 1 teaspoonful
each.</p>
<p>Melt a teacupful of butter, and
mix it with a teacupful of sugar,
and half a teacupful of molasses;
add a teaspoonful of cinnamon, a
teaspoonful of ground ginger, a
grated nutmeg, and a teaspoonful
each of caraway and coriander seed;
put in a teaspoonful of soda dissolved
in half a teacupful of warm water,
stir in flour till stiff enough to roll
out thin; cut into cakes and bake
them in a slow oven.</p>
<div class="pb" id="Page_52">52</div>
<h2 id="c48"><span class="small"><i>Sponge Cake.</i></span> <br/><span class="smallest">Recipe No. 1.</span></h2>
<p><i>Take</i>: Powdered sugar, 2 cupfuls;
flour 1½ cupfuls; eggs, 7; lemon,
the grated rind and juice of one.</p>
<p>Beat the yolks of the eggs with
the sugar until very light; add the
rind of the lemon and the whites
of the eggs beaten to a stiff froth;
sift in the flour and all the lemon
juice, stirring as gently as possible.</p>
<div class="pb" id="Page_53">53</div>
<h2 id="c49"><span class="small"><i>Sponge Cake.</i></span> <br/><span class="smallest">Recipe No. 2. (White.)</span></h2>
<p><i>Take</i>: Sugar, 1½ cupfuls; flour,
1 cupful; eggs, whites of 10; cream-tartar,
1 teaspoonful.</p>
<p>Take one and a half cupfuls of
sugar, one cupful of flour, the
whites of ten eggs, and one teaspoonful
of cream-tartar. Beat the
eggs to a froth and stir the sugar
with them; put the cream-tartar in
the flour, and then stir the flour
with the paste lightly and quickly.
Do not stir the cake after the flour
is fairly in. Bake in a quick oven.</p>
<div class="pb" id="Page_54">54</div>
<h2 id="c50"><span class="small"><i>Strawberry Shortcake.</i></span> <br/><span class="smallest">Recipe No. 1.</span></h2>
<p><i>Take</i>: Flour, 1 qt.; eggs, 4;
cream or melted butter, 1 teacupful;
milk; salt, 1 teaspoonful; strawberries;
white sugar.</p>
<p>Mix a quart of flour with four
beaten eggs, a teacupful of cream
or melted butter, and a teaspoonful
of salt; add enough milk to roll it
out. Roll it out thin; line a shallow
baking pan with part of it, put in a
thick layer of nice, ripe strawberries,
and sprinkle in sufficient white
sugar to sweeten them; cover them
with a thin layer of the crust; then
add another layer of strawberries
and sugar, and cover the whole with
another layer of the crust. Bake in
a quick oven about twenty-five
minutes.</p>
<div class="pb" id="Page_55">55</div>
<h2 id="c51"><span class="small"><i>Strawberry Shortcake.</i></span> <br/><span class="smallest">Recipe No. 2.</span></h2>
<p><i>Take</i>: A soda biscuit crust made
with flour, 1 qt.; soda, 1 teaspoonful;
cream-tartar, 2½ teaspoonfuls;
butter, 3 oz.; sweet milk, 3 gills.
This will make two cakes.</p>
<p>If the cake is to be served on a
platter, roll the crust the shape and
size inside the rim; if a dinner plate
is to be used, make the cakes round.
Roll the crust to the thickness of
half an inch, prick and bake in a
quick oven. Have the strawberries
cut in two or three pieces, split the
cakes, lay one half on the plate;
butter it and put over it a thick
layer of strawberries and sugar;
then replace the other half, upside
down, if there is to be another layer
of fruit. Leave in the oven five to
ten minutes, and serve smoking hot.</p>
<div class="pb" id="Page_56">56</div>
<h2 id="c52"><span class="small"><i>White Cake.</i></span></h2>
<p><i>Take</i>: Sugar, 2 cupfuls; butter,
1 cupful; milk, 1 cupful; eggs,
whites of 6; cream-tartar, 2 teaspoonfuls;
soda, 1 teaspoonful;
flour, 2 cupfuls; cornstarch, 1 cupful.</p>
<p>Beat together two cups of sugar
and one of butter; add one cupful
of sweet milk, the whites of six
eggs whipped to a froth, two teaspoonfuls
of cream-tartar, one of
soda, two cupfuls of flour, and one
of cornstarch. Mix together thoroughly,
and bake in a rather quick
oven.</p>
<div class="pb" id="Page_57">57</div>
<h2 id="c53"><span class="small"><i>Icing (for Cake).</i></span> <br/><span class="smallest">Recipe No. 1.</span></h2>
<p>Beat the whites of three eggs to
a froth <i>only</i> (not until they are
<i>white</i>); add gradually one pound of
powdered sugar while you continue
beating; this may be done in five
minutes. Flavor with lemon or
vanilla. Beating the egg stiff before
the sugar is added makes the
icing slow in drying. Ice the cake
as soon as taken from the oven.</p>
<div class="pb" id="Page_58">58</div>
<h2 id="c54"><span class="small"><i>Icing (for Cake).</i></span> <br/><span class="smallest">Recipe No. 2.</span></h2>
<p>Place one pound of sugar (<i>double
refined</i>) in a bowl with a level teaspoonful
of cream-tartar, and the
whites of three eggs; beat with a
wooden spoon twenty minutes, when
it should be very white and light,
and on letting it run from the spoon,
preserve its thread-like appearance
three or four minutes. Invert the
cake on a mould that is smaller than
the cake. Ice the sides with a broad-bladed
knife; when dry, turn the
cake and cover the top by slowly
pouring the icing on the center of
the cake.</p>
<div class="pb" id="Page_59">59</div>
<h2 id="c55"><span class="small"><i>Icing (for Cake).</i></span> <br/><span class="smallest">Recipe No. 3. (Almond.)</span></h2>
<p>Blanch fifteen ounces of Jordan,
and one ounce of bitter almonds;
pound to a smooth fine paste, with
two tablespoonfuls of orange-flower
water; then add one and a quarter
pounds of sifted sugar, and the
whites of four eggs. Mix and
pound well for eight or ten minutes;
take it up in a bowl. Pass
a long band of paper, 2½ inches
wide, around the sides of the cake,
leaving it 1 inch above the <i>top</i>; then
make a layer of the icing, place it
in a slow oven thirty-five minutes
without acquiring any color. It
may be served as it is, or be iced
over, as in previous recipe.</p>
<div class="pb" id="Page_60">60</div>
<div class="fig">> <ANTIMG src="images/phead.jpg" id="ncfig3" alt="Page header" width-obs="600" height-obs="77" /></div>
<h2 id="c56"><span class="small"><span class="u">Index.</span></span></h2>
<p class="center"><SPAN class="ab" href="#index_A">A</SPAN> <span class="ab">B</span> <SPAN class="ab" href="#index_C">C</SPAN> <SPAN class="ab" href="#index_D">D</SPAN> <span class="ab">E</span> <SPAN class="ab" href="#index_F">F</SPAN> <SPAN class="ab" href="#index_G">G</SPAN> <SPAN class="ab" href="#index_H">H</SPAN> <SPAN class="ab" href="#index_I">I</SPAN> <SPAN class="ab" href="#index_J">J</SPAN> <span class="ab">K</span> <SPAN class="ab" href="#index_L">L</SPAN> <SPAN class="ab" href="#index_M">M</SPAN> <SPAN class="ab" href="#index_N">N</SPAN> <SPAN class="ab" href="#index_O">O</SPAN> <SPAN class="ab" href="#index_P">P</SPAN> <SPAN class="ab" href="#index_Q">Q</SPAN> <span class="ab">R</span> <SPAN class="ab" href="#index_S">S</SPAN> <span class="ab">T</span> <span class="ab">U</span> <span class="ab">V</span> <SPAN class="ab" href="#index_W">W</SPAN> <span class="ab">X</span> <span class="ab">Y</span> <span class="ab">Z</span></p>
<dl class="indexlr">
<br/><span class="jl">General Directions</span> <SPAN href="#Page_3">3-6</SPAN>
<dl class="indexlr">
<dt class="center b" id="index_A">A
<br/><span class="jl">Almond</span> <SPAN href="#Page_7">7</SPAN>
<dl class="indexlr">
<dt class="center b" id="index_C">C
<br/><span class="jl">Caraway</span> <SPAN href="#Page_8">8</SPAN>
<br/><span class="jl">Chocolate</span> <SPAN href="#Page_9">9</SPAN>
<br/><span class="jl">Cocoanut</span> <SPAN href="#Page_10">10-13</SPAN>
<br/><span class="jl">Coffee</span> <SPAN href="#Page_14">14</SPAN>
<br/><span class="jl">Cornstarch</span> <SPAN href="#Page_15">15</SPAN>
<br/><span class="jl">Cream</span> <span class="aa"><SPAN href="#Page_16">16</SPAN>, <SPAN class="htm" href="#Page_17">17</SPAN></span>
<br/><span class="jl">Cup</span> <span class="aa"><SPAN href="#Page_18">18</SPAN>, <SPAN class="htm" href="#Page_19">19</SPAN></span>
<br/><span class="jl">Currant</span> <SPAN href="#Page_20">20</SPAN>
<dl class="indexlr">
<dt class="center b" id="index_D">D
<br/><span class="jl">Delicate</span> <SPAN href="#Page_21">21</SPAN>
<dl class="indexlr">
<dt class="center b" id="index_F">F
<br/><span class="jl">Fancy</span> <SPAN href="#Page_22">22</SPAN>
<br/><span class="jl">Fruit</span> <SPAN href="#Page_23">23</SPAN>
<dl class="indexlr">
<dt class="center b" id="index_G">G
<br/><span class="jl">Gingerbread</span> <SPAN href="#Page_24">24-29</SPAN>
<br/><span class="jl">Ginger Snaps</span> <span class="aa"><SPAN href="#Page_30">30</SPAN>, <SPAN class="htm" href="#Page_31">31</SPAN></span>
<br/><span class="jl">Golden</span> <SPAN href="#Page_32">32</SPAN>
<dl class="indexlr">
<dt class="center b" id="index_H">H
<br/><span class="jl">Huckleberry</span> <SPAN href="#Page_33">33</SPAN>
<dl class="indexlr">
<dt class="center b" id="index_I">I
<br/><span class="jl">Icings</span> <span class="aa"><SPAN href="#Page_57">57</SPAN>, <SPAN class="htm" href="#Page_59">59</SPAN></span>
<dl class="indexlr">
<dt class="center b" id="index_J">J
<br/><span class="jl">Jelly</span> <span class="aa"><SPAN href="#Page_34">34</SPAN>, <SPAN class="htm" href="#Page_35">35</SPAN></span>
<dl class="indexlr">
<dt class="center b" id="index_L">L
<br/><span class="jl">Lady</span> <SPAN href="#Page_36">36</SPAN>
<br/><span class="jl">Lemon</span> <span class="aa"><SPAN href="#Page_37">37</SPAN>, <SPAN class="htm" href="#Page_38">38</SPAN></span>
<br/><span class="jl">Loaf</span> <SPAN href="#Page_39">39</SPAN>
<dl class="indexlr">
<dt class="center b" id="index_M">M
<br/><span class="jl">Macaroons:</span>
<br/><span class="jl">Almond</span> <SPAN href="#Page_40">40</SPAN>
<br/><span class="jl">Cocoanut</span> <SPAN href="#Page_41">41</SPAN>
<br/><span class="jl">Filbert</span> <SPAN href="#Page_41">41</SPAN>
<br/><span class="jl">Mountain</span> <SPAN href="#Page_42">42</SPAN>
<dl class="indexlr">
<dt class="center b" id="index_N">N
<br/><span class="jl">Nut</span> <SPAN href="#Page_43">43</SPAN>
<dl class="indexlr">
<dt class="center b" id="index_O">O
<br/><span class="jl">Orange</span> <SPAN href="#Page_44">44</SPAN>
<dl class="indexlr">
<dt class="center b" id="index_P">P
<br/><span class="jl">Plum</span> <SPAN href="#Page_45">45</SPAN>
<br/><span class="jl">Pound</span> <span class="aa"><SPAN href="#Page_46">46</SPAN>, <SPAN class="htm" href="#Page_47">47</SPAN></span>
<dl class="indexlr">
<dt class="center b" id="index_Q">Q
<br/><span class="jl">Quick</span> <SPAN href="#Page_48">48</SPAN>
<dl class="indexlr">
<dt class="center b" id="index_S">S
<br/><span class="jl">Savory</span> <SPAN href="#Page_49">49</SPAN>
<br/><span class="jl">Silver</span> <SPAN href="#Page_50">50</SPAN>
<br/><span class="jl">Spice</span> <SPAN href="#Page_51">51</SPAN>
<br/><span class="jl">Sponge</span> <span class="aa"><SPAN href="#Page_52">52</SPAN>, <SPAN class="htm" href="#Page_53">53</SPAN></span>
<br/><span class="jl">Strawberry Shortcake</span> <span class="aa"><SPAN href="#Page_54">54</SPAN>, <SPAN class="htm" href="#Page_55">55</SPAN></span>
<dl class="indexlr">
<dt class="center b" id="index_W">W
<br/><span class="jl">White</span> <SPAN href="#Page_56">56</SPAN>
<div class="fig">> <ANTIMG src="images/pfoot.jpg" id="ncfig4" alt="Decorative page footer" width-obs="600" height-obs="74" /></div>
<h2>Transcriber’s Notes</h2>
<ul>
<li>Silently corrected a few typos.</li>
<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li>
<li>In the text versions only, text in italics is delimited by _underscores_.</li>
</ul>
<SPAN name="endofbook"></SPAN>
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