fuls
melted butter; mix 3 tablespoonfuls granulated sugar, 2
tablespoonfuls finely cut citron, 1/2 cup finely chopped almonds
together, sprinkle this over the 2 cakes and bake immediately in a
quick oven till done and a light brown. Prepared flour may be
substituted for baking powder.

827. +Apple Cake.+-- Prepare a dough the same as for Butter Cakes and
divide it into 6 parts, as the dough for Apple Cake has to be
thinner than for Butter Cakes; line 6 shallow tin pans with the
dough and set it to rise to double its height; in the meantime pare,
core and cut into eighths some large, tart apples and lay them
together closely in long rows over the cake; drop 1 tablespoonful
melted butter over each cake, sprinkle over some granulated sugar
and bake in a hot oven; when done dust with powdered sugar.

828. +Cheese Cake.+-- Dissolve 1/2 yeast cake in 1/2 pint warm milk and
add 1 pound sifted flour, 2 eggs, 1/2 teaspoonful salt, 2
tablespoonfuls butter and 1/2 tablespoonful sugar; work this into a
soft dough and set it in a warm place to rise to double its height;
then roll it out 1/8 of an inch in thickness; butter 2 large cheese or
pie plates, cover them with the dough, ornament the edge and let it
rise again until light; mix 1 pound fresh pot cheese with 1-1/2 cups
thick sweet or sour cream, 3/4 cup sugar (or sweeten to taste), 3 eggs
and 1/2 cup currants; when this is well mixed together brush the dough
over with melted butter and fill the plate with the cheese mixture;
bake in a medium hot oven.

829. +Chrysanthemum Cake.+-- 1/2 pint butter, 1 pint sugar, 1-1/2 pints
flour sifted with 1-1/2 teaspoonfuls baking powder, the grated rind of
1 orange, 1/2 pint milk and the whites of 8 eggs; stir butter and
sugar with your right hand to a light white cream; beat the whites
to a stiff froth, add them to the creamed butter and mix well
together with a spoon; add alternately the flour and milk; then add
the grated orange peel and a few drops of cochineal, to color the
mixture a delicate pink; butter 3 large jelly tins, dust them with
fine bread crumbs, fill in the mixture in equal parts and bake in a
medium hot oven; when done remove the cakes from the pans and lay
them aside to cool; mix 1/2 cup powdered sugar with the beaten whites
of 2 eggs; spread this icing over the layers and sprinkle them
thickly with freshly grated cocoanut; lay the layers over one
another, cover the top with pink icing and sprinkle over some
cocoanut