d sherry or rose water, beat hard
five minutes, then add the rest of the flour, taking care not to pack
it in the handling. Beat fifteen minutes longer, then fold in with long
strokes, the egg-whites beaten with a good pinch of salt until they
stick to the dish. Barely mix them through the batter, then pour it into
deep pans, or ovens, lined with double greased papers. The vessels also
must be well buttered. Bake with quick heat, letting the cake rise well
before browning. Slack heat when it is a very light brown, and cook
until a straw thrust to the bottom comes out clean. Turn out upon a
thick, folded cloth, cover with another thinner cloth, and let cool.
Frost when cool, either with the boiled frosting directed for
cheesecakes (See Chapter on Paste, Pies and Puddings) or with plain
frosting made thus. Beat three egg-whites well chilled to the stiffest
possible froth with a pinch of salt, and a very little cold water. Add
to them gradually when thus beaten a pound of sugar sifted with a
teaspoonful of cream of tartar. Mix very smooth, and apply with a
broad-bladed knife, dipping it now and then in cold water to keep the
frosting smooth. It should dry a quarter-inch thick and be delicious
eating. Frosted cake keeps fresh three times as long as that left naked.

_Spice Cake_: Cream a coffee cup of well washed butter, with two cups
yellow sugar and one cup black molasses. Add to it one after the other,
seven egg-yolks, beating hard between. When all are in, add one
tablespoonful whiskey, or brandy, one teaspoonful grated chocolate,
teaspoonful each of powdered cloves, allspice, ginger, mace, and
cinnamon, a grated nutmeg, and half a saltspoonful of powdered black
pepper. Add also a pinch of salt, and the barest dusting of paprika. If
whiskey is for any reason disapproved, use strong, clear coffee instead,
putting in two spoonfuls, and leaving out the chocolate. Beat all
together hard for ten minutes, then add four scant cups flour browned in
the oven but not burned. Sift after browning, adding to it two
teaspoonfuls baking powder. Beat hard five minutes after the flour is
all in, then pour in a deep, well greased pan, lined with buttered
paper, let rise ten minutes with the oven door open, then bake in quick
heat until done through.

_Marble Cake_: Make up egg-yolks into spice cake, beat the whites very
light, and add them to three cups of sifted sugar, beaten smooth in a
large cup of creamed butter. Put in a wineglass