. The pride of the household; the bakers' complete management . Copyright, 1900, by M. A. & K. M. Heinzer. ORANGE SLICES. 132 Orange Slices. 4 eggs. -J cup of sugar. I cup ^f flour. HOW TO MIX. Beat eggs and sugar over a slow fire until lukewarm(with an egg beater), then beat it 5 or 8 minutes until light,and mix in the flour lightly. Bake in musk melon tins. Bake in a hot oven. These will bake in 10 minutes. After baked, cut them from the tins with a knife, thencut them nearly through the thickest part and spread themwith jelly, then ice them over the top with boiled watericing flavored with
. The pride of the household; the bakers' complete management . Copyright, 1900, by M. A. & K. M. Heinzer. ORANGE SLICES. 132 Orange Slices. 4 eggs. -J cup of sugar. I cup ^f flour. HOW TO MIX. Beat eggs and sugar over a slow fire until lukewarm(with an egg beater), then beat it 5 or 8 minutes until light,and mix in the flour lightly. Bake in musk melon tins. Bake in a hot oven. These will bake in 10 minutes. After baked, cut them from the tins with a knife, thencut them nearly through the thickest part and spread themwith jelly, then ice them over the top with boiled watericing flavored with oranges or orange extract. Copyright, 19u0, by M. A. & K. M. Heinzer. K^3. Copyright, 1900, by M. A. & K. M. Heinzer. CHARLOTTE RUSSE. 134 Charlotte Russe. 2 whites of eggs. I pint of sweet cream. 3 tablesipoonfuls of sugar.•J ounce of gelatine. I teaspoonful of vanilla extract. HOW TO MAKE. Dissolve the gelatine in one-half cup of lukewarm waterand strain it into the cream, then add in the sugar andvanilla and beat 5 minutes (with an egg beater), then setit on ice until it becomes stifY. Beat the wdiites of eggs toa stiff froth, then beat them into the cream 3 minutes andlet it stand on the ice for a few minutes until stiff. Coverthe bottom and slides of the cups or dishes with bakedsponge cake on jelly roll layer, place the sides in first andthen the bottom. Place a tube into an ornamenting bagand put the charlotte into it, then press the charlottethrough the tube into the cups or dishes. This charlottecan be made in the winter without using any ice, if the tem-perature is down to 40 degrees, by placing the charlotteinto the open air, or it can be pl
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