.

830. +Snowflake Cake.+-- 2 cups sugar, 1 cup butter, 1 cup milk, 3
cups prepared flour, the grated rind of 1 lemon and the whites of 6
eggs; stir the butter and sugar to a light white cream; beat the
whites to a stiff froth, add them to the creamed butter and add the
lemon; then add alternately the milk and sifted flour; bake in 3
layers in large jelly tins; when done remove the cakes from the tins
and set aside to cool; beat the whites of 2 eggs to a froth and add
1/2 cup powdered sugar; spread this over each layer and sprinkle them
thickly with freshly grated cocoanut; lay the layers over one
another, spread the top layer with the icing, cover it thickly with
cocoanut and dust over some powdered sugar.

ROLLS AND BREAD.

831. +Parkerhouse Rolls.+-- 2 cups warm milk, 1 yeast cake, 2 cups
sifted flour, 1 teaspoonful salt, 2 teaspoonfuls sugar, 2
tablespoonfuls melted butter and 1 egg; dissolve the yeast in a
little warm milk; sift the flour into a bowl, add sugar and salt,
make a hollow in center and put in the yeast and some of the milk;
commence mixing it with the right hand; next add the egg, butter and
the remaining milk; set it in a warm place till very light; then
work with sufficient sifted flour into a soft dough and let it rise
again till very light; then roll it out 1 inch in thickness and cut
into rounds with a cake cutter; brush the rounds with melted butter,
double them over and set in buttered pans 1 inch apart; let them
rise to double their size and bake to a fine golden color; while hot
brush them over with melted butter.

832. +Bread.+-- 2 quarts flour, 1 teaspoonful salt, 2 teaspoonfuls
sugar, small tablespoonful lard or butter, 1-1/2 pints lukewarm water,
1 of Fleischmann's yeast cakes. Break the yeast cake into a cup, add
1 teaspoonful sugar and sufficient lukewarm water to fill the cup,
set it in a warm place till the yeast rises to the surface. Sift
flour, sugar and salt into a bowl, add the lard or butter and rub it
fine in the flour; then make a hollow in centre of flour, pour in
the yeast and the remaining water, stir it with a spoon into a stiff
dough, turn it on to a floured board and work it with the hands and
some flour until it does not stick to the hands; return the dough to
the bowl, cover and let it stand in a warm place to rise. When the
dough has risen to double its size, butter 2 brick-shaped pans or
use the crusty bread pans, dust them with flour, divide the dough
in