over a brisk fire until the sugar, when pressed with the fingers,
presents the appearance of strong glue; add six ounces of grated
chocolate; flavor with vanilla.
TO MAKE ICING FOR CAKES
Beat the whites of two eggs to a froth, then add to them a quarter of
a pound of white sugar, ground fine like flour; flavor with extract
of lemon or vanilla; beat it until it is light and very white, the
longer it is beaten the firmer it will become. No more sugar must
be added to make it so. Beat the frosting until it may be spread
smoothly on the cake. This quantity will ice quite a large cake over
the top and the sides.
FROSTING FOR CAKE
To each egg used take ten teaspoonfuls of finest powdered sugar, and
a teaspoonful of lemon extract. Beat quickly, and allow at least five
minutes for each spoonful of sugar. The excellence of icing depends
on the purity of the powdered sugar and the rapidity of beating given
the eggs; it is much to be regretted that the most of powdered sugar
is adulterated with foreign materials, especially with the white
earth called “Terra Alba,” which causes the sugar to harden like
stone, and prevents the cake and frosting from being, as it should
be, light and good.
BOILED ICING. VERY NICE
Boil until very thick, a pound of white sugar in a cup of water. It
should be as thick as for candy; when boiled, pour it gently on the
beaten whites of three eggs. Beat this rapidly until well mixed with
the eggs, then flour the cake with flour or corn starch, and ice it
with a knife in the usual way. You must use flavoring to suit your
taste. Much of the perfection of icing depends on the quality of the
sugar, which should be pure and ground, not pulverized, as that sugar
is now often adulterated.
HOT BOILED ICING FOR CAKE
Dissolve one pint of powdered sugar in two large tablespoonfuls of
water (or three if the spoon is small); set it on the fire to boil.
While this syrup is heating on the stove, beat the whites of four
eggs to a strong froth, take off the boiling syrup, and beat it to
the white of eggs, holding it high over the pans, and pouring it
in a stream on the eggs; then flavor with lemon, or vanilla, and
spread it on the cake, while the icing is warm; set the cake for a
few moments in the oven to harden the icing, it is then ready for the
table.
CHARLOTTE RUSSE
Boil one ounce of isinglass or gelatine, in one and a half pints of
milk, sweeten it with half a pound of white sugar, and beat in the
yolks of six eggs; flavor it with vanilla. When this mixture begins
to stiffen as it grows cold, stir into it one pint of cream whipped
to a froth. Ornament the glass dish it is to be served in, with
strips of sponge cake, and pour the Charlotte Russe in. Set it in a
cool place until wanted.
SPLENDID FRUIT CAKE
One pound of butter washed and creamed, one and one-fourth pounds of
white sifted sugar, creamed with the butter; add the yolks, beaten
lightly, alternately, with the whites beaten to a stiff froth, of
twelve eggs; stir in carefully a pound of sifted flour. The day
before, wash and dry two pounds of currants, pick and seed two
pounds of large raisins, and slice one pound of citron. Pour all
this fruit into a large pan, and dredge it well with a quarter of a
pound of sifted flour; stir all well into the butter, add a grated
nutmeg, a glass of wine, and the same of brandy. Bake in a large cake
mould very carefully, four hours. It is safer to have it baked by a
confectioner, if it is convenient to do so.
NICE FAMILY CAKE WITH FRUIT
Three cups of fine sugar, two cups of butter, five cups of sifted
flour, half a pound of chopped raisins, and half a pound of dried
currants; flavor with brandy, and nutmeg, or extract of nutmeg, or
lemon. Put the same flavor in the frosting, if the cake is to be used
for special occasions.
CHEAP FRUIT CAKE
To one quart of sifted flour, add a teacupful of sugar, half a cup of
butter, one cupful of raisins, two teaspoonfuls of cream of tartar,
and one of soda, two tablespoonfuls of mixed spices; rub thoroughly
together the flour, cream of tartar, soda and butter, stir in
sufficient cold water to make a stiff batter, then add the spices and
raisins; pour it into a small tin pan, bake one hour.
WISCONSIN FRUIT CAKE
Take three quarters of a pound of raw salt, fat pork, chopped very
fine; then pour on a pint of boiling water, one cup of sugar, two
cups of molasses, two teaspoonfuls of cloves, one of cinnamon, one
nutmeg, two teaspoonfuls of saleratus, one pound and a half of
raisins, also a pound of citron and currants if liked, and flour
as stiff as can be stirred; bake very slowly an hour, or longer if
necessary, as it will burn without great care. This will make three
loaves, and will keep well. This is convenient in the winter when
eggs are scarce.
NOUGAT FRUIT CAKE
Make the batter the same as for fruit cake, but instead of the same
quantity of fruit, add two pounds of seedless raisins, one pound of
citron, one of blanched and cut almonds, and one pound of grated
cocoanut. Pour over the cocoanut a cup of sweet milk. Add the wine,
brandy and nutmeg. This is much admired. It is an experiment of my
own, and has been very much in request.
RICH WEDDING CAKE, OR BLACK CAKE
One pound of flour, nine eggs, the whites and yolks beaten
separately, one pound of butter beaten to a cream, one pound of
brown sugar, one teacupful of molasses, one ounce of grated nutmeg
or ground mace, one teaspoonful of ground allspice, one teaspoonful
of cinnamon, and a gill of brandy; beat this mixture well. Having
picked, washed, and dried three pounds of currants, stone and cut
three pounds of raisins, strew half a pound of flour over them, mix
it well through, and stir them with a pound of citron, cut in slips,
into the cake. Line tin pans with buttered paper, put the mixture in,
an inch and a half or two inches deep, and bake in a moderate oven an
hour and a half or two hours. Ice according to directions.
BRIDE’S CAKE. A SPLENDID RECIPE
Take three-fourths of a pound of butter, wash and cream it, add one
pound of white sugar; beat them well together, then add the beaten
whites of seventeen eggs, alternately with a pound of sifted flour.
Flavor with lemon or rose, and bake. This is a most delicious and
delicate cake.
RICH BRIDE’S CAKE
Take four pounds of sifted flour, four pounds of sweet fresh butter,
beaten to a cream, and two pounds of white powdered sugar; take six
eggs for every pound of flour, an ounce of ground mace or nutmeg,
and a tablespoonful of lemon extract or orange-flower water. Wash
through several waters, and pick clean from grit, four pounds of
currants, and spread them on a folded cloth to dry; stone and cut in
two, four pounds of raisins, cut two pounds of citron in slips, and
chop or slice one pound of blanched almonds.
Beat the yolks of the eggs with the sugar to a smooth paste; beat
the butter and flour together, and add them to the yolks and sugar;
then add the spice and half a pint of brandy, and the whites of the
eggs beaten to a froth; stir all together for some time; strew half a
pound of flour over the fruit, mix it through, then, by degrees stir
it into the cake.
Butter large tin basins, line them with white paper, and put in the
mixture two inches deep, and bake in a moderate oven two hours. The
fruit should be prepared the day before making the cake.
CHEAP JELLY CAKE
One cup of fine white sugar, one cup of milk or water, two
tablespoonfuls of butter, one egg, two cups of flour, one teaspoonful
of cream of tartar and one-half teaspoonful of carbonate soda; flavor
with nutmeg or lemon. It is best with plum or currant jelly.
DELICIOUS POUND CAKE
Cream three quarters of a pound of butter, sift a pound of flour
gradually into it, and cream them together. Beat the yolks of nine
eggs light in another pan; stir into the eggs a pound of sifted
sugar, mix well; beat the whites of twelve eggs to a froth, add them
to the yolks and sugar, then pour this into the pan containing the
butter and flour; beat all well together; add a little brandy or
wine, and nutmeg. Bake carefully in a large pan. Do not have the oven
hotter on the top than at the bottom, for the cake must be allowed
to rise. Then bake from the bottom. This is a superior way of making
cake, and if properly baked is delicious.
MAIZENA CAKE
Half a pound of butter rubbed to a cream with one pound of powdered
sugar, six eggs beaten lightly and one pound of corn starch. Flavor
and bake in small patty pans.
A GENERAL RULE FOR MAKING SPONGE CAKE
Take of sugar the weight of the eggs used, and half the weight of
flour; beat the yolks and sugar together, then add the flour, and,
lastly, the whites, having first beaten them to a high froth; then
stir them thoroughly together, put into a paper-lined basin, or pan,
and bake in a quick oven. The cake may be flavored with lemon, rose,
or vanilla extracts, and a little nutmeg, or with a little brandy.
Pounded almonds or grated cocoanut, may be added to sponge cake
mixture.
BOILED SPONGE CAKE
Put three quarters of a pound of loaf sugar in a stew pan with nearly
half a pint of water, and the peel of a lemon cut very thin; let it
simmer twenty minutes. Beat the yolks of eight eggs, and the whites
of four, for ten minutes; then pour in the boiling syrup, and beat it
well for half an hour. Have your cake pan well greased and a paper
in the bottom. Stir gently into the mixture ⅝ of a pound (which is
ten ounces) of sifted flour; pour the batter immediately into the
pan, and bake in a rather quick oven about half an hour. Have the
oven in baking order before you put the flour in, as sponge cake
will be tough if it is not baked immediately the flour is added, and
it should not be beaten after the flour is stirred in. This is one
secret of having fine light sponge cake.
JENNY’S SPONGE CAKE
Beat ten eggs separately, put the yellow with a pound of sifted
fine sugar in a bowl; beat it again very light, and then put in
the whites; last of all stir in half a pound of flour, but do not
beat the batter after the flour is stirred in. Flavor with lemon or
orange-flower water. Pour the mixture into pans lined with buttered
paper, and do not place more than one and a half inches of batter
in each pan. Bake twenty minutes. If the oven is too hot, be sure
and cover the top of the pans with a paper or pasteboard, to prevent
scorching.
WHITE SPONGE CAKE
The whites of ten eggs, beaten to a froth; one tumbler of sifted
flour, one and a half tumblers of sifted white sugar, half a
teaspoonful of cream of tartar, and a pinch of salt; stir the cream
of tartar and salt well into the flour. Add the sugar to the whites
first, then last of all stir in the flour very lightly, and flavor
with any delicate extract, and bake immediately. No soda required.
SPONGE GINGER BREAD
One cup of sour milk, one cup of molasses, one-half cup of butter,
two eggs, one and a half teaspoons of saleratus, one tablespoonful
of ginger. Flour to make as thick as pound cake. Warm the butter,
molasses and ginger, then add the milk, flour and saleratus, and bake
as quickly as you can.
GINGER SNAPS
One cup of butter and lard mixed, one cup of sugar, one cup of
molasses, half a cup of water, one tablespoonful of ginger, one
teaspoonful of soda in hot water, flour enough to roll the dough soft.
GINGER-NUTS
Take three pounds of flour, one pound of butter, one quart of
molasses, four tablespoonfuls of allspice, the same quantity of
cinnamon, and eight tablespoonfuls of ground ginger. Roll thin, cut
out in the shape of the small ginger-nuts sold at the confectioners’,
and bake in a rather quick oven.
ANOTHER RECIPE
Take two cupfuls of butter, the same quantity of molasses, one
cupful of sugar, two tablespoonfuls of ginger, four of cream, one
teaspoonful of soda, one-half an ounce of cinnamon, and about one and
a half pounds of flour--or enough to make a stiff dough. Roll, cut,
and bake in a moderate oven.
TEA CAKES. CHEAP AND NICE. NO EGGS
One cup of butter or a large spoonful of lard, two cups of sugar, one
cup of sour milk, one teaspoonful of soda, some grated orange peel
or nutmeg; flour enough to roll out. Roll very thin; cut with fancy
cutters, and bake in a quick oven. If you use lard, add a pinch of
salt.
PORTUGAL CAKE
Make a batter with half a pound of butter, one pound of sugar, one
pound of flour, and six eggs, two tablespoonfuls of lemon juice or
white wine. Add one pound of seeded raisins, or citron, dredged with
a little of the flour; one and a half pounds of blanched almonds cut
fine, and one grated nutmeg.
CHEAP WHITE CAKES. FOR TEA
Take half a pound of sifted flour, rub into it one ounce of
butter, and a quarter of a pound of fine sugar; add one egg, half
a teaspoonful of caraway seeds, and as much milk as will make it a
paste; roll it out to quarter-of-an-inch in thickness, or thinner;
cut it in small round cakes, and bake on tin plates, in a quick oven,
ten or twelve minutes.
LADY CAKE
One pound of flour; 1 pound of sugar; ⅝ of a pound of butter;
whites of 17 eggs; 2 or 3 drops of oil of bitter almonds. Cream the
well-washed butter; add the sugar and cream again; alternate the
whites with flour; flavor last of all. The confectioners nearly
always bake in a square or long pan.
YELLOW LADY CAKE
Take a pound of fine white sugar, with half a pound of butter beaten
to a cream; the yolks of eight eggs beaten smooth and thick; one cup
of sweet milk, a small teaspoonful of powdered volatile salts or
saleratus, dissolved in a little hot water; half a nutmeg grated; a
teaspoonful of lemon extract, or orange-flower water, and as much
sifted flour as will make it as thick as pound-cake batter. Beat
it until it is light and creamy; then having taken off the skins,
and beaten to a paste, a quarter of a pound of shelled almonds, stir
them into the cake, and beat well. Line buttered tin pans, with white
paper; put in the mixture an inch deep, and bake half an hour in a
quick oven, or forty minutes in a moderate oven. This is a delicious
cake.
WHITE LADY CAKE
Beat the whites of eight eggs to a high froth, add gradually a pound
of white sugar finely ground; beat a quarter of a pound of butter to
a cream; add a teacupful of sweet milk with a small teaspoonful of
powdered volatile salts or saleratus dissolved in it; put the eggs
to the butter and milk, add as much sifted flour as will make it as
thick as pound-cake mixture; add a teaspoonful of orange-flower water
or lemon extract, then add a quarter of a pound of shelled almonds,
blanched and beaten to a paste with a little white of egg; beat the
whole together until light and white; line a square tin pan with
buttered paper, put in the mixture an inch deep, and bake half an
hour in a quick oven. When done take it from the pan, when cold take
the paper off, turn it upside down on the bottom of the pan and ice
the side which was down; when the icing is nearly hard, mark it in
slices the width of a finger, and two inches and a half long.
ISABELLA CAKE
Two cups of butter, four cups of sugar, sixteen eggs, six cups of
sifted flour, two teaspoonfuls of yeast powder. Cream the butter and
sugar together; add the beaten yolks, then alternately the flour
and the beaten whites. Put the yeast powder in the flour. Flavor
with vanilla or lemon. Bake carefully in a four-quart cake mould,
the bottom and sides of which you have well oiled. Always lay paper
in the bottom before oiling, as it prevents the cake from burning
and sticking to the pan. This cake is delicious, finished with a
chocolate icing.
A NICE CUP-CAKE RICH ENOUGH FOR ANY COMPANY
Take one cup of butter and three of sugar; work this to a cream. Beat
five eggs separately; then stir in five cups of sifted flour; add a
cup of sour cream and a teaspoonful of soda; flavor with a glass of
wine and a little nutmeg. Bake in a quick oven in round tins, and ice
while it is warm.
CUP CAKES
One cup of butter, three cups of sugar, five cups of flour, one cup
of milk, three eggs, one teaspoonful of soda, a little brandy.
TEACUP CAKE WITHOUT EGGS
One cup of butter, two cups of sugar, one cup of sour cream, or thick
milk, a teaspoonful of saleratus dissolved in hot water, a gill of
brandy, half a grated nutmeg, a teaspoonful of essence of lemon, or
the yellow rind of a grated lemon; stir in flour until the batter is
as thick as pound cake, and bake an inch deep in a buttered basin.
LITTLE JESSIE’S CAKE
Two cups of fine sugar, one cup of butter, one cup of sweet milk,
four cups of flour, six eggs. Flavor with a glass of wine or brandy,
with a nutmeg grated into it. Add a cup of currants.
NICE AND CHEAP JUMBLES. NO EGGS
One cup of butter, two cups of sugar, one cup of clabber, a
teaspoonful of soda stirred into the clabber, a little grated orange
or lemon peel, and a good quart of sifted flour. Roll it, and cut in
rounds with a hole in the middle, and bake in a quick oven. If you
wish, sprinkle sugar over them, and stick strips of citron in each
cake when you place them in the baking pan. They are quite nice.
Instead of clabber, you can use sweet milk and yeast powder in the
flour.
MARBLE CAKE--WHITE PART
Whites of four eggs, one cup of white sugar, half a cup of butter,
half a cup of sweet milk, one teaspoonful of cream tartar, half a
teaspoonful of soda.
MARBLE CAKE--BLACK PART.
Yolks of four eggs, one cup of brown sugar, half a cup of molasses,
half a cup butter, half a cup of sour milk, one teaspoonful of soda,
and plenty of all kinds of spices to suit the taste. Put first black,
then white, dough, until all is in; then bake. It is very nice.
FRENCH LOAF CAKE
Five cups of sugar, three of butter, two of milk, ten of sifted
flour, six eggs, three small nutmegs, one teaspoonful of saleratus,
one pound of raisins, and one-third of a pound of citron. Stir the
butter and sugar to a cream, then add part of the flour, the milk and
the beaten yolks of the eggs, then add the rest of the flour and the
whites of the eggs; add the fruit as you get the cake ready for the
oven; season to taste. This will make four loaves. Bake one hour.
LOAF CAKE. PLAIN
Three cups of sweet milk, two of sugar, and one of yeast; stir in
flour to make it quite thick, and let it rise over night. In the
morning add two eggs well beaten, fruit and spice to taste; let it
rise till light. Bake in a slow oven.
EGG KISSES
Four whites of eggs, one-half pound powdered sugar; beat well and
bake quickly. Flavor with extract of rose or lemon.
GENOESE CAKES
Half a pound of butter, half a pound of sugar, four eggs, half a
pound of flour, a small glass of brandy or wine. Bake in a square
sheet; ice it and cut into diamonds; ornament with dots or stripes of
any kind of bright jelly or preserves.
FRANCATELLI’S SPANISH CAKE
Put half a pint of milk or water into a stew-pan over the fire, with
four ounces of butter and two ounces of sugar. As soon as these begin
to boil, withdraw the stew-pan from the fire, and stir in five ounces
of flour. Stir well for a few minutes, add essence to taste, and, one
by one, three eggs and a small pinch of soda. Drop this paste on a
baking-sheet in small round balls (the size of a hickory nut), and
bake a light brown in a quick oven. Garnish with preserves.
CHOCOLATE CAKE
Half a pound of butter, one pound of sugar, one pound of flour, four
eggs, one half pint of milk, one teaspoonful of soda, and two of
cream of tartar sifted into the flour. Mix all these ingredients
well together, and bake in two cakes. Beat three whites of eggs with
three cups of sifted sugar, and add chocolate to taste. Spread a
layer of this icing between the cakes and on the top and sides.
CHOCOLATE CAKE
Take one cup of butter, two cups of sugar, one cup of milk or water,
three and a half cups of flour, half a teaspoonful of soda, one
teaspoonful cream of tartar, the yolks of five eggs and the whites of
two. Bake on jelly cake tins.
CHOCOLATE MIXTURE FOR FILLING THE ABOVE CAKE
One and a half cups of sugar, the whites of three eggs, three
tablespoonfuls of grated chocolate. Flavor with vanilla.
RING JUMBLES
One pound of butter, one pound of sugar, four eggs, one and a quarter
pounds of flour, or enough to make a soft dough. Line a pan with
buttered paper, form the dough into rings. Bake quickly and sift
sugar over them.
The dough must be kept very soft, or if not wanted in rings, put in
more flour, and cut the cakes out with a cutter.
GERMAN LADIES FINGERS
Beat the yolks of five eggs with half a pound of sugar. Add half a
pound of blanched almonds, cut fine or pounded. Grate the rind of
a lemon, mix well, and add gradually enough sifted flour to make
into a dough. Roll out and cut in strips the length and size of the
forefinger; wet them with the beaten white of two eggs, and bake.
LADY FINGERS
Four eggs, half a pound of sugar, half a pound of flour. Flavor to
taste. Drop by teaspoonfuls, and bake quickly.
CITRON CAKE
One pound of butter, one pound of sugar, one pound of flour, and
eight eggs. Add to this batter one pound of blanched almonds, cut
small, and half a pound of sliced citron dredged with flour; beat all
up well. Beat in a half teaspoonful of soda, moistened with sweet
milk, or if preferred, a tablespoonful of yeast powder, rubbed in
the flour before mixing. Beat this mixture well, and bake it in a
cake-pan; put buttered paper in the bottom of the pan, and cover the
top of the cake with something to protect it from the heat of the
stove, until the bottom is nearly done. This is the best way to cook
all delicate cakes.
LOUISIANA HARD-TIMES CAKE
Cream half a pound of butter, with one pound of sifted sugar. Add to
this the beaten yolks of six eggs. Beat this again, and set it by
until you beat the whites of the eggs to a stiff froth. Sift a pound
of flour, and put into it two teaspoonfuls of yeast powder. Then pour
in alternately a little flour and beaten eggs until all is used. Then
mix in a cup of cold water and two teaspoonfuls of brandy, wine or
extract of lemon. Butter a four-quart cake-pan or mould, have the
oven ready, and pour in the mixture, and bake immediately. Cover the
top of the cake while baking. When done you will have a nice cake,
and one that is very inexpensive.
INDIAN BREAKFAST CAKES
Take a quart of milk scalding hot; stir into it as much corn-meal as
will make a thick batter, add of salt and saleratus in fine powder,
each a teaspoonful, and when a little cooled, two well-beaten eggs;
bake in buttered pans, in a quick oven. This is a nice breakfast cake.
DELICATE CAKE OF CORN STARCH
Take half a pound of sugar, one-fourth of a pound of butter, the
whites of eight eggs, and a quarter of a pound of corn starch mixed
with quarter of a pound of common flour. Beat all very light, add to
the flour a teaspoonful of cream of tartar, and a half-spoon of fine
soda (not saleratus). Flavor with lemon or rose.
SODA TEACAKES WITHOUT EGGS
Take half a pound of sugar, and half a pound of butter; beat it to a
cream. Dissolve a teaspoonful of fine soda in a cup of milk, and pour
it into the batter, half a nutmeg and flour to make a staff batter.
Bake in tin squares or a shallow pan, cook twenty minutes.
A VERY GOOD CHEAP CAKE
One cup of butter, one and a half cups of brown sugar, one cup of
milk, sweet or sour, yeast powder or soda--if yeast powder is used,
put two teaspoonfuls; if soda, put one heaping teaspoonful--one cup
of molasses, four eggs, one nutmeg, one pound of raisins, five cups
of flour.
TRIFLES
Beat two or three fresh eggs a few minutes, add a saltspoonful of
salt, and enough of sifted flour to make into a stiff paste; roll
very thin; cut into small round cakes; fry in boiling lard, and
sprinkle sugar over them. They are a delicious dish for tea.
A NICE MOLASSES CAKE
One cup of molasses, one and a half cups of sugar, one cup of butter,
four eggs, a cup of sour milk and heaping-spoonful of soda. If
desirable, you may add one pound of seeded and chopped raisins, or
the same of currants; grease the pan carefully as molasses cake is
liable to stick, and is always more difficult to get out of the pan
than sugar cakes. You may add flour to roll it out like biscuit if
you wish, or it is _better_ made only as thick as pound-cake batter,
and baked in a pan like that cake. Make the batter stiff with flour,
as it turns out better than when soft.
SILVER CAKE
Cream two coffee-cups of butter with two pints of fine white sugar;
add the beaten whites of eighteen eggs, and four pints of flour--one
of these pints must be maizena or corn starch flour, as that gives a
delicacy which common wheat flour cannot. You must thin this mixture
gradually as you beat in the flour and eggs, by pouring in two
coffee-cups of water. Flavor with almond, and bake in a large pan.
When you sift the flour you must add to it two teaspoonfuls of yeast
powder.