The 1918 Fanny Farmer Cookbook

Moonshine Cake

Whites 10 eggs

Yolks 7 eggs

/4 teaspoon salt

1/2 cups sugar

/8 teaspoon cream

of tartar

teaspoon almond

extract

cup pastry flour

Add salt to whites of eggs and beat until light. Sift in cream of tartar and beat until stiff. Beat

yolks of eggs until thick and lemon colored and add two heaping tablespoons beaten whites.

remaining whites add gradually sugar measured after five siftings. Add almond extract and

combine mixtures. Cut and fold in flour, measured after five siftings. Bake in angel−cake pan,

first dipped in cold water, in a slow oven one hour. Have a pan of hot water in oven during the

baking. Cover with

Maraschino Frosting. Follow recipe for Ice Cream Frosting , adding to sugar one−half

teaspoon cream of tartar, and flavor with maraschino. Sprinkle with almonds blanched,

shredded, and baked until delicately browned.

Lady Fingers

Whites 3 eggs

/3 cup flour

/3 cup powdered

sugar

/8 teaspoon salt

Yolks 2 eggs

/4 teaspoon

vanilla

Beat whites of eggs until stiff and dry, add sugar gradually, and continue beating. Then add

yolks of eggs beaten until thick and lemon−colored, and flavoring. Cut and fold in flour

mixed

and sifted with salt. Shape four and one−half inches long and one inch wide on a tin sheet

covered with unbuttered paper, using a pastry bag and tube. Sprinkle with powdered sugar,

and bake eight minutes in a moderate oven. Remove from paper with a knife. Lady Fingers

are

much used for lining moulds that are to be filled with whipped cream mixtures. They are

often

served with frozen desserts, and sometimes put together in pairs with a thin coating of

whipped

Chapter XXXI − CAKE

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