Baking Recipes

Cake Recipes

ALMOND JELLY CAKE. MRS. GEORGE KLING.

Three coffee-cups sugar, one heaping coffee-cup butter, and the yolks

of six eggs, beaten together to a cream; five even cups sifted flour,

four teaspoonfuls baking powder; one and one-half cups sweet milk; the

whites of the six eggs beaten to a stiff froth, and added last; with

one teaspoonful lemon flavoring. Bake in layers.

ALMOND SAUCE FOR FILLING.--Three pounds almonds, blanched and pounded

to a paste, one and one-half coffee-cups fresh, pure sour cream, one

and one-half coffee-cups sugar, four eggs (whites and yolks beaten

thoroughly together). Stir all together, and add vanilla enough to

drown the taste of sour cream.



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