erry Shortcake, No. 2.+-- 1 cup powdered sugar, 3 eggs
and 1 cup sifted flour mixed with 1 teaspoonful baking powder and 2
tablespoonfuls water; stir the yolks and sugar to a cream, add water
and flour and lastly the beaten whites; bake in 3 layers; when done
lay them over one another with strawberries between, sprinkle top
well with sugar and serve with cream or vanilla sauce.

771. +Peach Shortcake+ is made the same as Strawberry Shortcake. In
place of berries take peaches pared and cut into slices. Or this
cake may be made of all kinds of preserved fruit and served either
with sweet cream or vanilla sauce.

772. +Vienna Broeselcake.+-- 4 eggs, 5 tablespoonfuls sugar, 3 cups
flour, 1 cup warm milk, 1/2 cup butter, the grated rind of 1/2 lemon, 1
yeast cake, 1/4 teaspoonful salt and a little vanilla; dissolve the
yeast in 1 cup milk, add 1 cup sifted flour and mix it into a
batter; set it in a warm place to rise; as soon as the sponge is
very light stir butter and sugar to a cream and add by degrees the
eggs, 1 at a time, stirring a few minutes between each addition;
next add salt, lemon or vanilla and lastly the remaining 2 cups
sifted flour and the sponge alternately; beat the whole thoroughly
with a wooden spoon and set it aside to rise; when light beat it
again with a spoon and fill it into a cake mould with tube in
center, which should be well buttered and dusted with fine bread,
cracker or zwieback crumbs; let it rise again to double its height;
in the meantime cut 1 handful almonds into small pieces without
removing the brown skin and mix them with 1 handful sugar, a little
cinnamon, a little grated lemon peel and some melted butter; work
this with a fork briskly into the dough; when the cake is ready to
bake press little dents in it with the handle of a silver spoon,
brush over with beaten egg, spread the almond mixture over the top
and bake in a medium hot oven 1 hour.

773. +Brioche Cake.+-- 3/4 pound sifted flour, 1/2 pound butter, 4 eggs,
2 tablespoonfuls sugar, 1 yeast cake dissolved in 1/2 cup warm milk
and 1/2 teaspoonful salt; mix 1/2 cup flour with the salt, yeast and
milk into a batter and set it in a warm place to rise until very
light; then stir the butter to a cream and add the sugar, the eggs,
1 at a time, stirring a few minutes between each addition; as soon
as the batter is light add it gradually to the butter and egg
mixture, add the flour and work it with your hands on a floured
board into