The American Pastry Cook

Jessup Whitehead's American Pastry Cook — the hotel pastry trade's own manual, in hundreds of numbered recipes.

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Dream Cake

In a city that we know of there is an entire side of a building in a fashionable neighborhood painted in large letters with the words "celebrated dream cake." Evidently it was the aim to rival the fame of "angel food," and this is certainly better eating, although scarcely so extremely white. 1 pound of granulated sugar--2 cup. 1/2 pound of butter--1 cup. 12 whites of eggs--1 1/2 cup. 1/2 pint of milk--1 cup. 2 rounded teaspoons baking powder. 1 rounded teaspoon cream tartar. Vanilla or lemon extract. 1 pound good weight of flour--4 cups.

Sift the flour, powder and cream tartar together three or four times over. Soften the butter and stir it and the sugar together until white and creamy, gradually stir in the milk, tepid, and a handful of flour to keep them from separating. Whip the whites to froth, and add part whites and part flour until all are in, and flavoring extract at same time. Bake either in cake moulds or shallow pans and frost over when done.

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