5 cups of flour.
5 eggs, whites and yolks separated—the latter strained.
1 cup of butter, }
3 cups of sugar, } well creamed together.
1 cup of sweet milk.
1 teaspoonful soda, dissolved in hot water.
2 teaspoonfuls of cream tartar, sifted with flour.
1 teaspoonful of vanilla.
If prepared flour be used in this or any other cake, there is no need of soda and cream of tartar.
Hecker’s flour I have found invaluable in cake-making. Indeed, I have never achieved anything short of triumphant success when I have used it.
1 coffee-cup of sugar—powdered.
2 large table-spoonfuls butter, rubbed into the sugar.
1½ cups of flour.
½ cup sweet cream.
½ teaspoonful of soda.
Bake quickly in small tins, and eat while fresh and warm.
1 cup of butter, }
2 cups of sugar, } rubbed to a light cream.
1 cup of sweet milk.
6 eggs, the whites only—beaten stiff.
½ teaspoonful of soda, dissolved in boiling water.
1 teaspoonful of cream tartar, sifted with flour.
4 cups of flour, or enough for tolerably thick batter.
Juice of 1 lemon, and half the grated peel.
2 cups of sugar.
4 table-spoonfuls butter, rubbed in with the sugar.
4 eggs, whites and yolks beaten separately.
1 cup sweet milk.
3 heaping cups of flour.
1 teaspoonful of cream tartar, sifted into flour.
½ teaspoonful soda, melted in hot water.
Bake in jelly cake tins.
Whites of two eggs, beaten to a froth.
1 cup of powdered sugar.
¼ pound grated chocolate, wet in 1 table-spoonful cream.
1 teaspoonful vanilla.
Beat the sugar into the whipped whites; then the chocolate. Whisk all together hard for three minutes before adding the vanilla. Let the cake get quite cold before you spread it. Reserve a little of the mixture for the top, and beat more sugar into this to form a firm icing.
2 cups powdered sugar.
3 cups of flour.
½ cup corn-starch, wet up with a little milk.
½ cup of butter, rubbed to light cream with sugar.
½ cup sweet milk.
1 teaspoonful cream of tartar, sifted with flour.
½ teaspoonful soda, dissolved in hot water.
6 eggs, the whites only, whipped very stiff.
Add the milk to the creamed butter and sugar; the soda-water, corn-starch, then the flour and whites alternately. Bake in jelly cake tins.
3 tart, well-flavored apples, grated.
1 egg, beaten light.
1 cup of sugar.
1 lemon, grated peel and juice.
Beat sugar and egg up with the lemon. Pare the apples and grate them directly into this mixture, letting an assistant stir it the while. The color will be better preserved by this method. Put into a farina-kettle, with boiling water in the outer vessel, and stir until it comes to a boil. Let it cool before putting it between the cakes.
It is best eaten fresh.
3 table-spoonfuls butter.
2 cups of sugar.
Yolks of 5 eggs, whites of three, beaten separately—the yolks strained through a sieve after they are whipped.
1 cup of cold water.
3 full cups of flour—enough for good batter.
1 large orange, the juice, and half the grated peel.
½ teaspoonful soda, dissolved in hot water.
1 teaspoonful cream of tartar, sifted in flour.
Cream the butter and sugar; add the eggs; heat in the orange, the water, soda, and stir in the flour quickly.
Bake in jelly cake tins.
Whites of two eggs, whisked stiff.
1 cup powdered sugar.
Juice, and half the peel of an orange.
Whip very light, and spread between the cakes when cold.
Reserve a little, and whip more sugar into it for frosting on top layer.
2 cups powdered sugar.
½ cup of butter.
4 eggs, whites and yolks beaten separately.
1 small cup of cream, or rich milk.
3 cups of prepared flour.
Bake as for jelly cake.
6 eggs, whipped very light.
2 table-spoonfuls flour.
3 cups of cream—scalding hot.
6 table-spoonfuls grated chocolate.
6 table-spoonfuls powdered sugar.
½ pound sweet almonds, blanched and pounded.
¼ pound chopped citron.
¼ pound apricots, peaches, or other crystallized fruit.
½ pound macaroons.
Beat the yolks of the eggs very light. Stir into the cream the flour which has been previously wet with a little cold milk.
Add very carefully the beaten yolks, and keep the mixture at a slow boil, stirring all the time, for five minutes. Take from the fire and divide the custard into three equal portions. Put the grated chocolate, with the macaroons, finely crumbled (or pounded), with one table-spoonful of sugar, into one pan of the mixture, stirring and beating well. Boil five minutes, stirring constantly; take from the fire, whip with your egg-beater five minutes more, and set aside to cool.
Pound the blanched almonds—a few at a time—in a Wedgewood mortar, adding, now and then, a few drops of rose-water. Chop the citron very fine and mix with the almonds, adding three table-spoonfuls of sugar. Stir into the second portion of custard; heat to a slow boil; take it off and set by to cool.
Chop the crystallized fruit very small, and put with the third cupful of custard. Heat to a boil; pour out and let it cool.
Season the chocolate custard with vanilla; the almond and citron with bitter almond. The fruit will require no other flavoring. When quite cold, lay out four cakes made according to receipt given here, or bake at the same time a white cake in jelly-cake tins, and alternate with that. This will give you two good loaves. Put the chocolate filling between the first and second cakes; next, the almond and citron; the fruit custard next to the top. There will be enough for both loaves.
Ice the tops with lemon icing, made of the whites of the eggs whisked very stiff with powdered sugar, and flavored with lemon-juice.
Lest the reader should, at a casual glance through this receipt, be appalled at the length and the number of ingredients, let me say that I have made the “polonaise” frequently at the cost of little more time and trouble than is required for an ordinary cream or chocolate cake. I would rather make three such, than one loaf of rich fruit-cake.
1 thick loaf of sponge, or other plain cake.
2 kinds of jelly—tart and sweet.
Whisked whites of 5 eggs.
1 heaping cup powdered sugar—or enough to make stiff icing.
Juice of 1 lemon whipped into the icing.
Cut the cake horizontally into five or six slices of uniform width. Spread each slice with jelly—first the tart, then the sweet, and fit them into their former places. Ice thickly all over, so as to leave no sign of the slices; set in a slow oven for a few minutes to harden; then, in a sunny window.
This is an easy way of making a showy cake out of a plain one.
1 pound powdered sugar.
1 pound flour—Hecker’s “prepared.”
¼ pound butter rubbed to a cream with the sugar.
8 eggs, whites and yolks beaten separately.
1 coffee-cupful sweet almonds—blanched.
Extract of bitter almond and rose-water.
Blanch the almonds in boiling water. Strip off the skins and spread them upon a dry cloth until perfectly cold and crisp. Pound in a Wedgewood mortar, adding rose-water as you go on, and, at the last, half a teaspoonful bitter almond extract.
Stir the creamed butter and sugar and yolks together untilverylight; add to this the flour, handful by handful; then the almond paste, alternately with the whites. Beat vigorously up from the bottom, two or three minutes.
Bake in small tins, well buttered. When cold, turn them out and cover tops and sides with—
Whites of 3 eggs, whisked to a standing froth.
¾ pound of powdered sugar.
½ pound of sweet almonds blanched and pounded to a paste. When beaten fine and smooth, work gradually into the icing. Flavor with lemon-juice and rose-water.
This frosting is delicious. Dry in the open air when this is practicable.
1 cup of butter, }
2 cups of sugar, } creamed together.
3 cups of flour.
4 eggs beaten light—the yolks strained.
1 cup sweet milk—a small one.
1 teaspoonful of soda, dissolved in hot water.
2 teaspoonfuls cream of tartar sifted into the flour.
Nutmeg and vanilla flavoring.
Bake in a loaf, or as jelly-cake.
1 pound powdered sugar.
1 pound flour.
½ pound butter rubbed to light cream with sugar.
1 cup sweet milk.
5 eggs, whites and yolks whipped separately, and the latter strained.
1 pound raisins, stoned, cut in half, dredged with flour, and put into the cake just before it goes into the oven.
1 teaspoonful mixed cloves, cinnamon and nutmeg.
½ teaspoonful of soda dissolved in hot water.
1 teaspoonful cream of tartar, sifted in the flour.
Beat very hard after it is mixed, and bake in small loaves, in a steady oven.
2 cups powdered sugar.
1 cup butter stirred to light cream with sugar.
5 eggs—beaten well, yolks and whites separately.
½ cupful sweet milk.
3 cups prepared flour.
A little nutmeg.
1 pound sugar—powdered.
1 pound prepared flour.
½ pound butter creamed with sugar.
10 eggs—the whites only—whisked stiff.
Divide this batter into two equal portions. Leave one white, and color the other with a very little prepared cochineal. Use it cautiously, as a few drops too much will ruin the color.
3 eggs beaten light.
1 cup powdered sugar.
¼ cup of butter creamed with sugar.
2 table-spoonfuls cream.
1heapingcup prepared flour.
2 table-spoonfuls vanilla chocolate grated and rubbed smooth in the cream, before it is beaten into the cake.
Bake all in jelly-cake tins. The above quantity should make one dozen cakes—three of each color. Of course, half as much will suffice for an ordinary family baking. But it is convenient to prepare it wholesale in this manner for a large supper, for a charity bazaar entertainment, or a church “sociable.”
1st.2 cups sweet milk.2 table-spoonfuls corn-starch, wet with milk.2 eggs.2 small cups powdered sugar.
Heat the milk, stir in the sugar and corn-starch; boil five minutes and put in the eggs. Stir steadily until quite thick. Divide this custard into two parts. Stir into one 2 table-spoonfuls of chocolate (grated) and a teaspoonful of vanilla; into the other bitter almond.
2d.Whites of three eggs, whisked stiff.1 cup of powdered sugar—heaping.Juice, and half the grated peel of 1 lemon.
Whip up well. Lay the brown cake as the foundation of the pile; spread with the yellow custard. Put the pink, coated with chocolate, next, and the white frosting between the third and fourth cakes—i.e.the white and yellow. You can vary the order as your fancy dictates. Cover the top with powdered sugar, or ice it.
This cake looks very handsome cut into slices and mixed with plain, in baskets or salvers. You can hardly do better than to undertake it, if you have promised a liberal contribution to any of the objects above named.
1 liberal pound best flour, dried and sifted.
1 pound powdered sugar.
¾ pound butter, rubbed to a cream with the sugar.
6 eggs beaten light, and the yolks strained.
1 cup cream.
1 glass best brandy.
1 teaspoonful mixed mace and cinnamon.
1 teaspoonful soda, dissolved in hot water.
2 teaspoonfuls cream of tartar sifted with flour.
Add the strained yolks to the creamed butter and sugar; to this, the cream and soda—then, in alternate supplies, the whites and flour; finally, spice and brandy. Beat up hard for three minutes, and bake in two square loaves. The oven should not be too quick, but steady. Cover with paper if the cake shows signs ofcrustiness on the top before it has risen to the proper height. It should bake one hour.
Cover with lemon frosting when it is cool.
It is a good cake, and keeps well.
2 cups powdered sugar.
1 cup butter, creamed with the sugar.
4 cups flour.
5 eggs beaten light, the yolks strained.
1 rather large cupsourcream, or loppered milk.
½ grated nutmeg.
1 teaspoonful vanilla.
1 teaspoonful of soda, dissolved in hot water.
Stir beaten yolks, butter, and sugar together, and beatverylight. Put in nutmeg and vanilla, the sour cream, half the flour, the soda-water, and the rest of the flour. Beat with steady strokes five minutes, bringing up batter from the bottom of the bowl at every sweep of the wooden spoon. In this way you drive the air into the cells of the egg-batter, instead ofoutof them. This is a knack in the cake-maker’s art that is too little understood and practised.
Remember, then, that themotion should always be upward, and the spoon always come up full.
Bake in two loaves, or several smaller ones. The oven should not be too quick.
2 even cups of powdered sugar.
¾ cup butter, creamed with sugar.
Whites of 5 eggs, very stiff.
1 cup of milk.
3 cups of flour, or enough for good batter.
1 teaspoonful soda, dissolved in hot water.
2 teaspoonfuls of cream of tartar, sifted in flour.
Vanilla flavoring.
Bake in jelly-cake tins.
Whites of three eggs, whisked stiff.
1 heaping cup powdered sugar.
1 cocoanut, pared and grated.
Mix all lightly together, taking care not to bruise the cocoanut, and when the cakes are perfectly cold, spread between, and upon them.
Whites of 10 eggs, beaten to standing froth.
1 cup butter, creamed with sugar.
3 cups powdered sugar.
1 small cup of sweet cream.
Nearly5 cups prepared flour.
Vanilla flavoring, and liquid cochineal.
Stir the cream (into which it is safe to put a pinch of soda) into the butter and sugar. Beat five minutes with “the Dover,” until the mixture is like whipped cream. Flavor with vanilla, and put in by turns the whites and the flour. Color a fine pink with cochineal. Bake in four jelly-cake tins. When cold, spread with,
1½ cocoanuts, pared and grated.
Whites of 4 eggs, whisked stiff.
1½ cups powdered sugar.
2 teaspoonfuls best rose-water.
Instead of cochineal, you can use strawberry or currant juice in their season, making allowance for the thinning of your batter, by adding a little more flour. Cochineal is much better, however, since it takes but a few drops to color the whole cake. Any druggist will prepare it for you as he does for the confectioners, as a liquid. Or, he will powder it, and you can add to a pinch of the grayish crimson-dust averylittle water; strain it, and stir in, drop by drop, until you get the right tint. It is without taste or odor, and is perfectly harmless.
Heap the cake after it is filled, with the white mixture, beating more sugar into that portion intended for the frosting.
4 cups flour.
1 cup of butter.
3 cups powdered sugar.
8 eggs, beaten light. Strain the yolks.
1 cup cream, or rich milk.
1 pound sultana (seedless) raisins, dredged thickly.
1 teaspoonful soda, dissolved in hot water.
2 smaller teaspoonfuls of cream of tartar.
½ grated nutmeg, and ½ teaspoonful of cinnamon.
Cream the butter and sugar. Sift the cream of tartar with the flour. Dredge the raisins with flour when you have picked them over with great care, washed and dried them.
Mix the beaten yolks with the creamed butter and sugar; then, the spice and brandy. Beat three minutes, and stir in the cream or milk lightly with thesoda-water. Put in, first a handful of one, then a spoonful of the other, the flour and whipped whites. At last, beat in the fruit.
Bake in two large loaves, or four smaller ones. My own preference is for small loaves of cake. They are safer in baking, and can be cut more economically, especially where the family is not large. It is better to cut up the whole of a small cake for one meal, than to halve or quarter a large one, since the outer slices must be dry at the next cutting, and are wasted, to say nothing of the effect of the air upon the whole of the exposed interior.
The Sultana must be baked slowly and carefully, and like all fruit-cakes, longer than a plain one. Ice thickly. It will keep very well.
2 cups powdered sugar.
½ cup butter, creamed with the sugar.
Whites of 5 eggs, whisked stiff.
1 cup of milk.
3 full cups of prepared flour.
Flavor with vanilla.
Bake in jelly-cake tins.
1 cup sweet cream, whipped stiff.
3 table-spoonfuls powdered sugar.
½ cup grated cocoanut, stirred in lightly at the last.
1 teaspoonful rose-water.
A very delicate and delicious cake, but must be eaten very soon after it is made, since the cream willbe sour or stale after twenty-four hours. It is best on the day in which it is made.
2½ cups powdered sugar.
1 cup of butter.
4 full cups prepared flour.
Whites of 7 eggs, whisked stiff.
1 small cup of milk, with a mere pinch of soda.
1 grated cocoanut.
½ teaspoonful nutmeg.
Juice and half the grated peel of 1 lemon.
Cream butter and sugar; stir in lemon and nutmeg. Mix well, add the milk, the whites and flour alternately. Lastly, stir in the grated cocoanut swiftly and lightly.
Bake in four jelly-cake tins.
1 pound sweet almonds.
Whites of 4 eggs, whisked stiff.
1 heaping cup powdered sugar.
2 teaspoonfuls rose-water.
Blanch the almonds. Let them get cold and dry. Then pound in a Wedgewood mortar, adding rose-water, as you go on. Save about two dozen to shred for the top. Stir the paste into the icing after it is made; spread between the cooled cakes. Make that for the top a trifle thicker, and lay it on heavily. When it has stiffened somewhat, stick the shred almonds closely over it. Set in the oven to harden, but do not let it scorch.
You will like this cake.
5 eggs, whites and yolks separated.
1 cup powdered sugar.
1fullcup prepared flour.
Juice and half the grated peel of 1 lemon.
A little salt.
½ grated nutmeg.
1 cocoanut, pared and grated.
Stir together sugar, and the whipped and strained yolks. To this put the lemon, salt and nutmeg. Beat in the flour and whites by turns, then the grated cocoanut.
Bake in square, shallow tins, or in one large card. It should be done in half an hour, for the oven must be quick, yet steady.
It is best eaten fresh.
1 pound powdered sugar.
1 pound flour, dried and sifted.
½ pound butter, rubbed to cream with sugar.
1 cup of fresh milk.
1 lemon, the juice and half the grated peel.
5 eggs, yolks and whites beaten separately.
1 grated cocoanut.
1 teaspoonful soda, dissolved in hot water.
2 smaller teaspoonfuls cream of tartar, sifted in the flour.
Bake in two square, shallow pans.
Ice, when cold, with lemon icing.
5 cups flour, dried and sifted.
1 cup of butter.
2 cups of sugar.
1 cup of molasses.
1 cup made black coffee—the very best quality.
½ pound raisins, seeded and minced.
½ pound currants, washed and dried.
¼ pound citron, chopped fine.
3 eggs, beaten very light.
½ teaspoonful cinnamon.
½ teaspoonful mace.
¼ teaspoonful cloves.
1 teaspoonful—a full one—ofsaleratus.
Cream the butter and sugar, warm the molasses slightly, and beat these, with the spices, hard, five minutes, until the mixture is very light. Next, put in the yolks, the coffee, and when these are well mixed, the flour, in turn with the whipped whites. Next, the saleratus, dissolved in hot water, and the fruit, all mixed together and dredged well with flour. Beat up very thoroughly, and bake in two loaves, or in small round tins.
The flavor of this cake is peculiar, but to most palates very pleasant. Wrap in a thick cloth as soon as it is cold enough to put away without danger of “sweating,” and shut within your cake box, as it soon loses the aroma of the coffee if exposed to the air.
1½ pound flour.
1 pound powdered sugar.
1 cup of molasses.
1 cup sour cream.
5 eggs, beaten very light.
1 pound of raisins, seeded and cut into thirds.
1 teaspoonful cinnamon and cloves.
½ grated nutmeg.
½ teaspoonful ginger.
¾ pound butter.
1 full teaspoonful soda, dissolved in hot water.
Cream butter and sugar; warm the molasses slightly and beat into this with spices and cream. Add the yolks of the eggs, stir in the flour and the whites alternately, the soda-water, then the fruit, well dredged with flour. Beat all together vigorously for at least three minutes before putting into well-buttered tins to be baked.
It will require long and careful baking, the molasses rendering it liable to burn.
1 egg.
1 cup of powdered sugar.
1 cup of cream (with a pinch of soda stirred in).
1 pint of prepared flour.
1 table-spoonful butter.
1 saltspoonful nutmeg.
1 teaspoonful vanilla.
Rub the butter and sugar together; add the beatenegg, the cream and nutmeg. Whip all for five minutes with the “Dover,” stir in the vanilla, and then very lightly, the flour.
Bake at once.
It is a nice cake if eaten while fresh.
4 cups flour.
1 cup butter.
1 cup molasses.
1 cup best brown sugar.
6 eggs, beaten very light.
1 table-spoonful ginger.
1 table-spoonful mixed cloves and cinnamon.
1 pound sultana raisins, washed, picked over and dried.
1 teaspoonful soda, dissolved in hot water.
Warm the molasses, butter and sugar slightly, and whip with an egg-beater to a cream. Beat in the yolks, the spices, the whites, flour, soda-water, and lastly the fruit, dredged with flour.
Beat hard for two or three minutes, and bake in two loaves or in small round tins.
The oven must be moderate and steady.
5 eggs, beaten light, and the yolks strained.
3 cups of powdered sugar.
1 cup of butter creamed with the sugar.
1 cup sweet milk.
4 cups of prepared flour.
Juice of 1 lemon and half the grated peel.
A little nutmeg.
Bake in two loaves. It is a very good cup cake, safe and easy. Cover with lemon frosting.
1 pound of flour.
½ pound of butter.
¾ pound powdered sugar.
½ cup good yeast.
4 table-spoonfuls cream.
Nutmeg.
A pinch of soda, dissolved in hot water.
2 table-spoonfuls carraway seed.
¼ pound of citron shred very small.
Mix flour, cream, half the butter (melted) and the yeast together; work up very well and set to rise for six hours. When very light, work in the rest of the butter rubbed to a cream with the sugar, the soda-water, and when these ingredients are thoroughly incorporated, the seed and citron. Let it rise three-quarters of an hour longer—until it almost fills the pans—and bake steadily half an hour if you have put it in small pans, an hour, if it is in large loaves. This is a German cake.
6 eggs, beaten light and the yolks strained.
2 cups of sugar.
¾ cup of butter.
2½ cups prepared flour, or enough to make pound-cake batter. With some brands you may need 3 cups.
½ pound citron cut in thin shreds.
Juice of an orange and 1 teaspoonful grated peel.
Cream butter and sugar; add the yolks, the whites and flour by turns, the orange, and lastly, the citron, dredged with flour. Beat all up hard, and bake in two loaves.
4 cups prepared flour.
2 cups powdered sugar.
1 cup of butter.
10 eggs, whipped light, the yolks strained.
½ pound sweet almonds, blanched and pounded.
1 table-spoonful orange-flower water.
Nutmeg.
Beat butter and sugar ten minutes until they are like whipped cream; add the strained yolks, the whites and flour alternately with one another, then the almond paste in which the orange-flower water has been mixed as it was pounded, and the nutmeg. Beat well and bake as “snow balls,” in small round, rather deep pans, with straight sides. They will require some time to bake. Cover with almond icing.
1 large stale sponge-cake.
1 cup rich sweet custard.
1 cup sweet cream, whipped.
2 table-spoonfuls rose-water.
½ grated cocoanut.
½ pound sweet almonds, blanched and pounded.
Whites of 4 eggs, whipped stiff.
3 table-spoonfuls powdered sugar.
Cut the cake in horizontal slices the whole breadthof the loaf. They should be about half an inch thick. Divide the whipped eggs into two portions; into one stir the cocoanut with half the sugar; into the other the almond paste with the rest of the sugar. Spread the slices with these mixtures,—half with the cocoanut, half with almond, and replace them in their original form, laying aside the top-crust for a lid. Press all the sliced cake firmly together, that the slices may not slip, and with a sharp knife cut a deep cup out of the centre down to the bottom slice, which must be left entire. Take out the rounds you have cut, leaving walls an inch thick, and soak the part removed in a bowl with the custard. Rub it to a smooth batter, and whip it into the frothed cream. The rose-water in the almond paste will flavor it sufficiently. When it is a stiff rich cream, fill the cavity of the cake with it, put on the lid, and ice with the following:
Whites of 3 eggs.
1 heaping cup of powdered sugar.
Juice of 1 lemon.
Beat stiff and cover the sides and top of the cake. Set in a very cold place until needed.
This is a delicious and elegant Charlotte.
6 eggs.
1 cup of butter.
2½ cups of powdered sugar.
5 cups of flour.
2 cups of sour cream.
½ pound raisins, seeded and chopped.
¼ pound citron, shred finely.
1 heaping teaspoonful of soda.
1 teaspoonful mixed nutmeg and cinnamon.
Cream butter and sugar, beat in the yolks; the cream and spices, whip together for a minute, stir in the flour and whites, the soda, dissolved in hot water, and, very quickly, the fruit dredged with flour. Stir up hard and bake immediately.
This will make two good-sized loaves.
2 cups powdered sugar.
3 cups prepared flour.
1 cup rich, sweet cream.
A little salt.
3 eggs whipped very light.
Vanilla and nutmeg flavoring.
Beat the eggs very light—the whites until they will stand alone, the yolks until they are thick and smooth. Put yolks and sugar together; whip up well; add the cream, the flour, whites and flavoring, stirring briskly and lightly; fill your “snow-ball” pans or cups and bake at once, in a quick oven.
This cake may be made of sour cream, if a teaspoonful of soda be added. In this case, the prepared flour must not be used.
3 cups flour, full ones.
3 eggs.
½ cup of milk.
2 cups of sugar.
½ cup of butter.
½ cup of cream.
½ teaspoonful soda dissolved in hot water.
1 teaspoonful cream of tartar, sifted in flour.
Nutmeg, and a pinch of grated lemon-peel.
Bake in one loaf.
3 eggs—whites and yolks beaten separately.
1 cup of sugar.
2 cups of flour.
½ cup rich milk—cream is better.
½ teaspoonful soda, dissolved in hot water.
1 teaspoonful cream of tartar sifted in flour.
Extract of bitter almond.
Bake in jelly-cake tins and when cold, spread with the following.
Whites of 4 eggs, whipped stiff.
Heaping cup of powdered sugar.
2 table-spoonfuls crab-apple jelly, beaten into theméringueafter it is stiff.
Reserve enough of the frosting before you add the jelly, to cover the top.
5 eggs.
1 cup of butter.
2 cups of sugar.
1 cup sweet milk.
1 cup corn-starch.
2 cups prepared flour.
Vanilla flavoring.
Bake at once in small loaves, and eat while fresh.All corn-starch cakes become dry and insipid after twenty-four hours.
1 cup powdered sugar.
2 cups prepared flour.
3 eggs well beaten.
1 table-spoonful butter.
½ cup milk.
A little vanilla.
Bake in jelly-cake tins, and spread withméringueor jelly.
2 cups powdered sugar.
1 heaping cup prepared flour.
10 eggs—the whites only, whipped stiff.
Juice of 1 lemon and half the grated peel.
A little salt.
Whip the eggs stiff, beat in the sugar, lemon, salt, and finally the flour. Stir in very lightly and quickly and bake at once in two loaves, or in square cards.
It is a beautiful and delicious cake when fresh. It is very nice, baked as jelly-cake and spread with this:
Whites of 3 eggs.
1 heaping cup of powdered sugar.
Juice of 1 orange and half the peel.
Juice of ½ lemon.
Whip to a goodméringueand put between the layers, adding more sugar for the frosting on the top.
1 cup of butter.
2 cups of sugar.
4 even cups prepared flour.
1 cup of good milk.
6 eggs, beaten very light.
Nutmeg and bitter almond flavoring.
If you have not the prepared flour, put in a teaspoonful of soda and two of cream of tartar.
3½ cupfuls prepared flour.
½ cup of butter.
4 eggs—beaten light.
½ cupful cream (with a pinch of soda in it).
½ glass sherry wine.
Nutmeg.
2 full cups of powdered sugar.
Cream butter and sugar; beat in the yolks and wine until very light, add the cream; beat two minutes and stir in very quickly, the whites and flour.
Bake in one loaf.
4 cups of flour.
2 cups of sugar.
1 cup of butter.
6 eggs—whites and yolks separated.
1 cup cold water.
1 coffee cupful of hickory-nut kernels, free from shells and very sweet and dry.
½ pound raisins, seeded, chopped and dredged with flour.
1 teaspoonful of soda dissolved in hot water.
2 teaspoonfuls of cream of tartar, sifted in the flour.
1 teaspoonful mixed nutmeg and cinnamon.
Rub butter and sugar together to a smooth cream; put in the yolks, then the water, spice, soda; next the whites and flour. The fruit and nuts, stirred together and dredged, should go in last. Mix thoroughly and bake in two loaves.
1 cup of butter.
1 cup sugar.
1 cup molasses—the very best.
1 cup “loppered” milk or buttermilk.
1 quart flour.
1 table-spoonful ginger.
1 teaspoonful mixed cloves and mace.
1 teaspoonful cinnamon.
1 cup raisins, seeded and cut in two.
1 half-pound eggs—beaten light.
1 heaping teaspoonful of soda dissolved in hot water.
Put butter, molasses and sugar together; warm slightly and whip with an egg-beater, until light and creamy. Add the eggs, milk, spices; flour, soda-water. Beat hard for a minute, then put in the fruit, well dredged with flour. Bake in two loaves, or cards. For the sake of “preserving the unities” “1 half pound of eggs” is introduced into thisuniquereceipt. It is safe, however, if you do not care to take the trouble ofweighing them, to allow four (or five, if they are small,) to the half-pound.
1 cup of sugar.
1 cup of molasses.
1 cup of butter.
1 cup of sweet milk.
4 cups of flour.
4 eggs.
1 table-spoonful mixed ginger and mace.
1 teaspoonful soda—a small one—dissolved in the milk.
Beat sugar, molasses, butter and spice together to a cream; add the whipped yolks, the milk, and, very quickly, the whites and flour.
Bake in one loaf, or in cups.
1 cup of sugar.
1 cup of best molasses.
½ cup of butter.
1 cup of sour cream.
1 table-spoonful ginger.
1 teaspoonful cinnamon.
1 heaping teaspoonful of soda, dissolved in hot water.
Nearly 4 cups of flour.
Mix, and bake quickly, adding the soda-water last, and beating hard for two minutes after it goes in.
1 cup butter.
2 cups of sugar.
4 eggs, beaten very light.
1 cup of sourcream.
4½ cups of flour.
Juice of 1 lemon, and half the grated peel.
1 teaspoonful of cinnamon.
½ grated nutmeg.
1 table-spoonful ginger.
1 teaspoonful of soda, dissolved in hot water.
Bake in two loaves. It is very nice, and will keep several days if wrapped in a thick cloth.
½ cup of sugar.
½ cup of butter.
½ cup of best molasses.
½ cup of sour milk.
½ pound of eggs.
½ pound of flour,orenough for good batter.
½ coffee-cup of raisins, seeded and halved.
½ table-spoonful ginger.
½ teaspoonful cinnamon.
½dessert-spoonful soda, dissolved in hot water.
Cream butter, sugar, molasses and spices. Beat thoroughly before adding yolks and milk. Put in flour and whites alternately, then the soda-water. Mix well, and stir in the fruit dredged with flour.
Bake in one card or loaf.
1 cup of butter.
2 cups of powdered sugar, creamed with butter.
½ cup of sweet milk.
4 eggs.
3 cups of prepared flour.
½ grated nutmeg.
½ pound currants, washed, dried and dredged.
Put the fruit in last. Bake in cups or small pans. They are very nice for luncheon or tea—very convenient for Sabbath-school suppers and picnics.
1 grated cocoanut.
1 cup powdered sugar.
3 eggs—the whites only, whipped stiff.
1 table-spoonful corn-starch, wet in the milk of the cocoanut.
Rose-water flavoring.
Whip the sugar into the stiffened whites; then the corn-starch, the cocoanut and rose-water last. Beat up well, and drop by the spoonful upon buttered paper.
Bake half an hour.
Mix as directed in last receipt, coloring theméringuebefore you put in the cocoanut, with liquid cochineal. Add cautiously until you get the right tint.
1 cup of powdered sugar.
½ cup of butter, creamed with the sugar.
½ cup of milk.
4 eggs—the whites only, whipped light.
2½ cups of prepared flour.
Bitter-almond flavoring.
Spinach-juice and cochineal.
Cream butter and sugar, add the milk, flavoring the whites and flour. Divide the batter into three parts. Bruise and pound a few leaves of spinach in a thin muslin bag, until you can express the juice. Put a few drops of this into one portion of the batter, color another with cochineal, leaving the third white. Put a little of each into small round pans or cups, giving a slight stir to each color as you add the next. This will vein the cakes prettily. Put the white between the pink and green, that the tints may show better.
If you can get pistachio-nuts to pound up for the green, the cakes will be much nicer.
Ice on sides and top.
1 cup of butter.
2 cups of sugar.
Whites of 5 eggs.
1 small cup of milk.
3 full cups of prepared flour.
Flavor with vanilla and nutmeg.
Bake in small, round tins. Those in the shape of fluted shells are very pretty.
1 pound of flour.
1 pound of powdered sugar.
¾ pound of butter.
½ pound of currants, washed and dried.
4 eggs, beaten very light.
Juice of 1 lemon, and half the grated peel.
½ teaspoonful of soda, wet up with hot water.
Dredge the currants, and put them in last of all. Drop the mixture by the spoonful, upon buttered paper, taking care that they are not so close together as to touch in baking.
1 cup of butter.
2 cups powdered sugar, creamed with the butter.
3 table-spoonfuls sourcream.
4 eggs, beaten very light.
5 cups of flour.
1 teaspoonful—an even one—of soda.
1 teaspoonful of nutmeg.
A handful of currants, washed and dried.
Mix all except the fruit, into a dough just stiff enough to roll out. The sheet should be about a quarter of an inch thick. Cut round, and bake quickly. When about half done open the oven-door; strew a few currants upon each cookey, and close the door again immediately, lest the cakes should get chilled.
1 large cup of sugar.
½ cup of butter.
1 cup sweet milk.
3 eggs, beaten light.
4 cups prepared flour, or enough to enable you to roll out the dough.
Nutmeg and cinnamon.
Cream butter, spice and sugar; add the yolks, then the milk; whites and flour alternately; roll into a thinsheet with as few strokes as possible; cut into fancy shapes with tin-cutters, and bake quickly.
1 cup of butter.
2½ cups powdered sugar.
4 eggs.
4 cups of flour, or enough for soft dough.
2 ounces carraway-seeds, scattered through the flour while dry.
Rub butter and sugar to a cream; add the yolks, and mix up well. Put in flour and whites in turns; roll out thin and cut into round cakes.
1 pound of flour.
½ pound of butter.
½ pound of powdered sugar.
1 teaspoonful mixed spices—cinnamon, nutmeg, and mace, and a few raisins.
3 eggs, well beaten.
Juice of 1 lemon, and half the grated peel.
Roll out rather thin, and cut into round or oval cakes. Sprinkle a little white sugar over the top; lay a whole raisin in the centre of each, and bake quickly until crisp.
1 cup of butter.
2 cups powdered sugar.
4 eggs.
4 cups of prepared flour, or enough for soft dough.
2 table-spoonfuls of cream.
Nutmeg and mace.
Roll into a thin sheet, and cut into small cakes. Bake in a quick oven until crisp and of a delicate brown. Brush them over while hot with a soft bit of rag dipped in sugar and water, pretty thick.
1 pound of powdered sugar.
4 eggs, whipped very light and long.
Juice of 3 lemons, and peel of one.
1 heaping cup of prepared flour.
½ teaspoonful nutmeg.
Butter your hands lightly; take up small lumps of the mixture; make into balls about as large as a walnut, and lay them upon a sheet of buttered paper—more than two inches apart. Bake in a brisk oven.
1 pound of flour, or enough for stiff dough.
¼ pound of butter.
1 pound of powdered sugar.
Juice of 2 lemons, grated peel of one.
3 eggs, whipped very light.
Stir butter, sugar, lemon-juice and peel to a light cream. Beat at least five minutes before adding the yolks of the eggs. Whip them in thoroughly, put in the whites, lastly the flour. Roll out about an eighth of an inch in thickness, and cut into round cakes. Bake quickly.
Keep in a dry place in a tin box, but do not wrap them up, as they are apt to become soft.