after adding the flour, which must be done last of all. Get a square
baking-pan, butter it, and pour one-half the batter in, reserving the
rest for a second layer. Have ready a nice damp towel, lay the cake on
it when taken out of the pan; spread over the cake, jam or currant
jelly; roll it up whilst damp, and when firmly set put it in a place
to dry. It is good eaten with sauce, when for a dinner dish, or it can
be cut in slices and eaten as small cakes.--_Mrs. M. C._
SPONGE ROLL.
4 cupfuls of sugar.
4 cupfuls of flour.
1 dozen eggs.
Mix as for sponge cake. Bake in thin sheets and spread on stewed
apples, or any kind of fruit, a little sweetened; roll the sheets with
the top on the outside. Serve with rich wine sauce.--_Mrs. Col. S._
JELLY FOR CAKE.
1 lemon bruised and strained.
1 cupful sugar.
1 large apple.
1 egg.
Beat the egg and mash the apple fine, grate the lemon peel, then mix
all together; put into a can or cup and set into a pot of water. Let
boil until it is cooked, and use as you would for common jelly
cake.--_Mrs. W. McF._
ANOTHER FILLING FOR CAKE.
Dissolve one-half cake of chocolate in one teacup of cream or milk,
and let it cool slowly; then take it off the fire and stir in the
well-beaten whites of three eggs mixed with one pound of sugar. Let it
cool, stirring all the time till you find that it will harden when
cool.
Spread between the cakes while it is still soft.--_Mrs. E. C. G._
JELLY CAKE.
Beat 8 eggs very light.
Cream ½ pound butter.
¾ pound flour.
¾ pound sugar well beaten.
1 teaspoonful tartaric acid.
1 teaspoonful of soda.
Stir these in when ready to bake. Bake in thin pans, and put on jelly
while warm.--_Mrs. J. L._
LEMON JELLY CAKE.
Bake sponge-cake batter (by recipe given) in jelly-cake pans. Beat
with three eggs, two cupfuls sugar, butter size of an egg, melted, and
juice and grated rind of two lemons. Stir over a slow fire until it
boils, then spread between the layers of cake. Ice with lemon icing,
or sift over powdered sugar.--_Mrs. S. T._
JELLY CAKE.
8 eggs.
The weight of 4 in flour.
The weight of 6 in sugar.
To be baked in flat tins.
For the jelly: one-quarter pound butter, one-half pound sugar, yolks
of three eggs, juice and grated rind of one lemon.
To be put in a saucepan and allowed to come to a boil. Then the three
whites, beaten to a stiff froth, must be stirred in and the saucepan
returned to the fire until it boils up. Spread between layers of
cake.--_Mrs. E. C. G._
LEMON JELLY CAKE.
Bake as for the orange cake. For the jelly: take the juice and rind of
three lemons, one pound sugar, one-quarter pound butter, six eggs;
beat together; scald as you do custard. When cool, it must be
thick-spread between the cakes; ice the top.--_Mrs. C. C._
ROLLED JELLY CAKE.
3 eggs.
1 teacup of sugar.
1 teacup of flour.
Beat the yolks of the eggs till light, then add the sugar; continue
beating for some time, then add the whites beaten to a stiff froth;
next put in the flour, a little at a time. Bake in a long pan, well
greased; when done turn out on bread-board, then cover the top with
jelly and roll while warm, and slice as needed.--_Mrs. A. H._
_Rolled Jelly Cake._
1 cupful sugar.
1 tablespoonful of butter.
1½ cupful of flour.
2/3 cupful of milk.
1 egg.
Two teaspoonfuls of baking powder sifted with the flour. Bake in a
large sheet, and when done, spread on the jelly and cut the sheets in
strips three or four inches wide and roll up. If instead of jelly a
sauce is made and spread between the layers of cake, it may be eaten
as a cream-pie and furnish a very nice dessert. For the sauce, beat
together one egg, one teaspoonful of corn-starch, or one tablespoonful
flour and two tablespoonfuls of sugar. Stir into a half-pint of milk
and boil until it forms a good custard. Remove from the fire and
flavor with vanilla.--_Mrs. M._
FILLING FOR JELLY CAKE.
Whites of two eggs, beaten to a froth.
2 cupfuls of sugar.
Juice and grated peel of 2 oranges.
Put this between the layers, and on top the cakes.--_Mrs. C. C._
Oranges cut fine, and sweetened and mixed with grated cocoanut, also
chocolate, is used for filling jelly cake. Sponge cake is better than
the soda recipe.--_Mrs. C. C._
MARBLE CAKE.
Weigh and make a pound cake; add a spoonful of yeast, take one-third
part of the batter and add to it two teaspoonfuls of cinnamon, two
teaspoonfuls of mace, one teaspoonful of cloves, one teaspoonful of
nutmeg, finely ground.
Put in your pan, first a layer of the plain batter, then a layer of
the spiced, finishing with the plain. The batter will make three
layers of plain and two of spiced. It bakes in beautiful
layers.--_Mrs. C. L. T._
MARBLE OR SPICED CAKE.
Make up a pound cake and add two teaspoonfuls of yeast-powder. Take
one-third part of the batter and add to it two teaspoonfuls of
cinnamon and mace each, one teaspoonful of cloves and allspice each,
one nutmeg finely powdered. Then grease a pan and put in first a layer
of the plain batter, then the spiced, alternately, till you have it
full, finishing with the plain. Bake as a pound cake.--_Mrs. C. V.
McG._
MARBLE CAKE. _Light Part._
3 cupfuls sugar.
1 cupful butter.
1 cupful sour cream.
5 cupfuls flour.
Whites of 8 eggs.
1 teaspoonful soda.
_Dark Part._
2 cupfuls brown sugar.
1 cupful molasses.
1 cupful sour cream.
1 cupful butter.
5 cupfuls flour.
1 teaspoonful soda.
Yolks of 8 eggs.
1 whole egg.
1 wine-glassful wine.
Mixed spices.
Put alternately layers of each kind in two-pound moulds.
_Marble Cake._
_Light Part._
1 cupful white sugar.
½ cupful butter.
½ cupful buttermilk.
Whites of 3 eggs.
1 teaspoonful cream tartar.
½ teaspoonful soda.
2 cupfuls flour.
_Dark Part._
½ cupful brown sugar.
¼ cupful butter.
½ cupful molasses.
¼ cupful milk.
½ nutmeg.
1 teaspoonful cinnamon.
½ teaspoonful allspice.
2 cupfuls flour.
½ teaspoonful soda.
1 teaspoonful cream tartar.
Yolks of 3 eggs.
Put in the mould, alternately, tablespoonfuls of light and dark
batter.--_Mrs. D. C. K._
MARBLE OR BISMARCK CAKE.
3 cupfuls white sugar.
1 cupful butter.
1 cupful sour cream, or buttermilk.
5 cupfuls flour.
Whites of 8 eggs.
1 small spoonful soda.
This is for the white batter.
_Dark Batter._
2 cupfuls coffee sugar.
1 cupful molasses.
1 cupful sour cream.
1 cupful butter.
5 cupfuls flour.
1 teaspoonful soda.
Yolks of 8 eggs, and a whole one.
1 wine-glassful mixed spices, finely powdered.
Put in the pan, in alternate layers of light and dark batter. Bake
quickly, like sponge cake. Ice and ornament with chocolate drops. This
fills a two-pound mould.
ROSE OR CLOUDED CAKE.
12 eggs, leaving out the whites of 3.
1 pound flour.
1 pound sugar,
¾ pound butter.
2 small teaspoonfuls cream tartar.
2 small teaspoonfuls powdered alum.
1 small teaspoonful soda.
2 small teaspoonfuls cochineal, dissolved in 1/3 cupful boiling water.
Having dissolved the alum, soda, and cream tartar, mix with the
cochineal. Stir these ingredients in nearly one-third of the batter.
Pour into the cake mould a layer of white batter, and a layer of red
batter, alternately, beginning and ending with white; three layers of
white and two of red. This is an ornamental cake to cut for baskets.
SPICE CAKE.
Yolks of 4 eggs.
Mix 2½ teaspoonfuls yeast powder in 2½ cupfuls flour.
1 cupful brown sugar.
½ cupful syrup,
½ cupful butter, must be melted after being measured.
Stir with the sugar 2½ teaspoonfuls powdered cloves.
1 teaspoonful powdered cinnamon.
1 teaspoonful powdered allspice.
The spices must be put in the flour, the syrup added after the sugar
and butter are stirred together, then the eggs and milk, and lastly
the flour. Mix the above alternately, in your pans, after having them
buttered.--_Mrs. W._
CREAM CAKE.
2 cupfuls of sugar.
3 cupfuls of flour.
½ cupful of butter.
3 eggs.
1 cupful of sour milk.
1 teaspoonful of soda.
2 teaspoonfuls of cream tartar.
Dissolve the soda in the milk, melt the butter and add it to the eggs.
Add the sugar and cream tartar to the flour. Pour it all together in
shallow pans that have been well greased. Bake twenty minutes.
While baking the above, get one pint of sweet milk, one cupful of
sugar, one cup of flour, butter one-half size of an egg. If you use
cream instead of milk, you can omit butter. Break two eggs into the
sugar, beat awhile, then add flour and beat thoroughly. Have the milk
on the fire, and as soon as it boils, stir the mixture in it, after
thinning it with some of the milk until it is like paste; cook until
it is like stiff starch. Season freely with vanilla when cold, and
spread it between the cakes as jelly cake is made.
Grated cocoanut can be used instead, by preparing as follows: one
large cocoanut grated, two pounds of loaf sugar. Pour the milk from
the nut on the sugar; boil it two or three minutes, first mixing in
the whites of three eggs; if not soft enough, add some sweet milk.
Take it off the fire, stir in the grated cocoanut, and spread between
the cakes.--_Mrs. J. F. G._
_Cream Cake._
2 cupfuls of sugar.
1 cupful of sweet milk.
3 cupfuls of flour.
2 tablespoonfuls of butter.
4 eggs.
½ teaspoonful of soda.
1 teaspoonful of cream tartar.
Bake in four jelly pans.
CREAM FOR THE SAME.
2 cupfuls of sugar.
½ pint of sweet milk.
1/3 cupful of flour.
1 egg.
Heat the milk to boiling heat, beat the egg and sugar together; take a
little milk, and make a smooth paste with the flour, and stir into the
sugar and egg, then stir all into the milk. Let it boil until thick,
then spread between cakes.--_Mrs. A. H._
CAPITAL CAKE. (_Delicious._)
1 pound of sugar.
4 cupfuls of flour, after being sifted.
1 cupful of butter.
1 cupful of morning's milk.
6 eggs beaten light.
2 teaspoonfuls of cream tartar, sifted in the flour.
1 teaspoonful of soda dissolved in the milk. Flavor with
lemon or nutmeg.--_Mrs. M._
CUP CAKE.
5 cupfuls of flour.
3 cupfuls of sugar.
1½ cupfuls of butter.
As much fruit as you like.
1 teaspoonful of soda dissolved in a cupful of milk.
3 eggs.
1 nutmeg.
1 wine-glass wine and brandy mixed.
Mix as pound cake.--_Mrs. J. W. H._
_Cup Cake._
1 cupful of butter.
2 cupfuls of sugar.
2½ cupfuls of flour.
½ cupful of milk.
5 eggs, beaten separately.
1 teaspoonful yeast powder.--_Miss M. W._
_A Nice Cup Cake._
6 eggs.
4 cupfuls of flour.
3 cupfuls of sugar.
1 cupful of butter.
1 cupful of milk.
1 teaspoonful cream of tartar,
½ teaspoonful of soda.
Season with mace and nutmeg. Bake in cups or little tin pans.--_Mrs.
Wm. C. R._
A DELICIOUS CAKE.
2¼ pounds flour.
2 pounds butter.
24 eggs, yolks and whites.
12 ounces almonds.
2 tablespoonfuls rose water, in which the almonds should be beaten.
2 wine-glasses of French brandy.
2 heaping teaspoonfuls beaten mace, and a butter-plate of preserved
lemon-peel.--_L. T._
_Delicious Cake._
2 cupfuls of sugar.
1 cupful of butter.
1 cupful of milk.
3 cupfuls of flour, after being sifted.
3 eggs.
2 tablespoonfuls baking powder.
Bake in jelly-cake pans, and between each layer put fruit jelly, icing
of chocolate and cocoanut each. This quantity will bake five thin
cakes.--_Mrs. McG._
CAKE.
1 quart of flour, well dried.
1 cupful of butter.
3 cupfuls granulated sugar--it is better than pulverized.
6 eggs, well beaten.
Lemon, or other seasoning.
1 light measure of both Horsford's powders, or, if preferred, a small
teaspoonful of soda, and ½ cup of buttermilk.
Cream of tartar takes the place of buttermilk, when used with
soda.--_Mrs. A._
CAKE (_with sauce_.)
5 eggs.
1 pound of flour,
¾ pound of sugar.
½ pound butter.
1 cup of cream.
2 teaspoonfuls cream of tartar.
1 teaspoonful of soda.--_Mrs. C. B._
CAKE THAT CANNOT FAIL.
1 pound sugar.
1 pound flour.
¾ pound butter.
8 eggs.
1 teacup of sweet cream.
2 teaspoonfuls cream of tartar, sifted in the flour.
1 teaspoonful of soda dissolved in a little water, and put in
the cream. Bake in pans or cups.--_Mrs. P._
CUSTARD CAKE.
½ cupful butter.
2 cupfuls sugar.
7 eggs, leaving out 4 yolks.
3 cupfuls flour.
1 cupful of milk.
2 teaspoonfuls baking powder. Bake in shallow pans.
For the custard: one quart of milk, let come to a boil, sweeten it;
take the four yolks and three tablespoonfuls of cornstarch, mix with a
little of the milk cold, and then stir it gradually into the boiling
milk, and continue to stir until done. Add a piece of butter the size
of a walnut; flavor with vanilla, and put between the cakes.--_Mrs. C.
B._
MRS. GALT'S CAKE.
Whites of 13 eggs, yolks of 3.
¾ pound of butter.
1 pound of flour.
1 pound of sugar. Season to taste.--_Miss E. T._
NORFOLK CAKE.
Beat to a cream:
1 teacup of butter.
6 eggs.
3 teacups of sugar.
1 teacup of cream.
4 teacups of flour.
½ nutmeg.
1 wine-glass of brandy.
1 pound raisins.
1 teaspoonful of soda, dissolved in cream.--_Mrs. Dr. S._
KETTLE CAKE.
Have a large, nice brass kettle ready. Set it on a few warm embers,
not with any fire; put into the kettle:
12 eggs.
1 pound sugar.
1 pound butter.
A light pound of flour.
1 teaspoonful of mace.
Rind and juice of a large lemon.
Stir all the materials rapidly, and with a strong, large iron spoon or
a long butter-ladle. When it is light, which will be in about
three-quarters of an hour, put it in a mould and bake as common pound
cake. It is good with
2 pounds currants.
2 pounds raisins.
½ pound citron.
1 glass of brandy.--_Mrs. M. C. C._
PARSON'S CAKE.
5 eggs.
1 large teacupful brown sugar.
4 cupfuls flour.
3 cupfuls molasses.
1½ cupful butter.
Ginger and spice to the taste.
1 teaspoonful soda, dissolved in a little milk. Bake.--_Mrs.
D. R._
RISEN CAKE.
1½ pound flour.
1 pound sugar.
9 ounces butter.
3 gills milk.
¼ pint yeast.
4 eggs.
Work the butter and sugar together. Put the yeast in the flour and
one-half the butter and sugar the overnight; then mix the milk in, and
beat it some time. Set it where it will rise. In the morning, when
well risen, mix in the remainder of the butter and sugar, and the
eggs, also some currants or raisins, or both, if you wish them, a
little nutmeg or mace, and beat all well together for some time. Then
put it in the pan and set it to rise again. It must be very light
before you put it in the oven. It requires some time to soak.--_Mrs.
I. H._
RUGGLES' CAKE.
6 eggs.
1½ cupful butter.
3 cupfuls sugar.
4 cupfuls flour.
1 cupful milk.
1 teaspoonful soda.
Season to taste.--_Mrs. R._
TIPSY CAKE.
Soak sponge cake in wine and water. Make a custard of six eggs to one
quart of milk, and pour over it. Reserve the whites, beat to stiff
froth, to put over last.--_Mrs. Dr. S._
VELVET CAKE.
Half a pound of butter, one pound sugar; creamed together. One teacup
of cold water, with a level teaspoonful of soda dissolved in it, and
poured in the butter and sugar, two teaspoonfuls cream of tartar,
sifted in one pound of flour.
Mix the flour with butter, sugar, and water, and beat well. Take five
eggs, beat yolks and whites separately, and then beat them together
three minutes. Season as you like, and mix with the batter. Beat
considerably and bake half an hour.--_Mrs. A. B._
WHORTLEBERRY CAKE.
6 eggs, beaten separately.
1 pound sugar.
¾ pound butter.
1 quart flour.
½ pint sifted meal.
1 teaspoonful soda.
A little mace and cinnamon.
After mixing, stir in one quart of the berries, so as not to mash
them, having previously dusted them with flour. Mix the soda with
one-half pint of cream or milk.--_Mrs. A. P._
NAPLES BISCUIT.
1 pound flour.
1 pound sugar.
12 whites, and 10 yolks of eggs.
2 glasses wine.
They should gradually harden in the oven till quite crisp, and be
frequently turned in the pans.
ICING.
1½ pound sugar.
½ pint water.
Boil until it ropes. Have ready the whites of seven eggs well beaten,
pour the syrup into a bowl, and beat until milk-warm. Then put in the
eggs, and beat for an hour.--_Mrs. W._
HOT ICING.
Dissolve one pint powdered sugar in two or three tablespoonfuls water,
and boil.
Beat the whites of four eggs to a strong froth; add the hot sugar,
stirring in till smooth. Beat about two minutes and flavor to your
taste, spread on the cake, and put in a hot place.--_Mrs. P._
ICING.
Whites of two eggs, beaten to a froth.
One pound of sugar, dissolved and boiled in a small teacup of water.
Then strain the sugar and pour it into the egg, beating it hard until
cool.
Add one-half teaspoonful lemon acid.--_L. D. L._
BOILED ICING.
1½ pound cut sugar, or double refined.
1 teacup of water.
6 whites of eggs.
Boil the sugar to candy height; when nearly cold put in eggs.--_Miss
E. P._
COLD ICING.
Whites of 3 eggs.
1 pound sugar.
Beat very light and season with vanilla or lemon. After beating very
lightly, add the white of another egg and it will give a pretty gloss
upon the icing.--_Miss E. P._
ICING FOR CAKE.
Take three pounds cut or best quality of loaf sugar, dissolve it in a
small quantity of water, boil to candy height or until it ropes. Have
ready the whites of thirteen eggs well beaten. When the sugar is
boiled sufficiently, pour it into a deep bowl, occasionally stirring
it gently, until you can just bear your finger in it; then add the
beaten egg all at once, beating it very hard for half an hour, when it
is ready for use. Strain into the icing the juice of one lemon into
which the peel has been grated, for half an hour.--_Mrs. F C. W._
ICING.
Break into a dish the whites of four eggs. Whip in by degrees one and
one-quarter pound of the finest loaf sugar, powdered and sifted. Beat
till stiff and smooth, then add the strained juice of a large lemon
with a few drops of oil of lemon, and beat again; in all beat half an
hour. If too stiff add a little more white of egg. Some persons put it
on with a knife, but it is far smoother and more evenly spread over
the cake if put on with a large spoon. Dip up a spoonful of the icing
and pour it from the spoon over the cake. Pour it over the top of the
cake and it will diffuse itself down the sides. To color icing yellow,
steep the rind of an orange or lemon in the lemon juice before
straining it into the icing. To make it pink, put in strawberry or
cranberry juice with the lemon juice.--_Mrs. S. T._
ICING FOR CAKES.
Whites of six eggs to one pound sugar, or one egg to three
teaspoonfuls of sugar.--_Mrs. Dr. J._
BOILED ICING.
One and one-fourth pound loaf sugar, added to one teacup of water and
boiled to a thick syrup. Then strain it through thin muslin, and,
while hot, stir into it the whites of three eggs beaten stiff. Then
beat in the strained juice of a lemon and season with a little oil of
lemon. If too thin, add a little sugar; if too stiff, add a little
more white of egg.--_Mrs. S. T._
SOFT GINGER CAKE.
1 cupful butter.
1 cupful sugar.
1 cupful molasses.
1 cupful sour cream.
3 eggs.
½ tablespoonful of soda.
2 tablespoonfuls of ginger.
Flour until the spoon will almost stand alone. Cloves and cinnamon to
taste. (This is very good.)--_Mrs. J. F._
SOFT GINGERBREAD.
3 eggs.
1 teacup butter.
½ teacup ginger.
1 teacup molasses.
3 teacups sifted flour.
1 large tablespoonful of ginger.
1 small teaspoonful of soda, dissolved in ½ teacup of sour
cream.--_Mrs. McG._
GINGER LOAF.
6 eggs.
4 cupfuls molasses.
2 cupfuls of butter.
6 cupfuls flour.
1 teaspoonful soda.
1 tablespoonful ginger.
Cinnamon to your taste.--_Mrs. P. W._
RISEN GINGERBREAD.
2 pounds flour.
1 pound nice brown sugar.
1 pound butter.
6 eggs.
½ pint molasses.
3 ounces ginger.
Bake in a large cake.--_Mrs. A. T._
LIGHTENED GINGERBREAD.
1½ pound of flour.
½ pound butter.
½ pound sugar.
6 eggs.
6 races of white ginger.
1 teaspoonful soda.
1 pint molasses.
To be baked in tins or a pan.--_Mrs. I. H._
GINGER CUP CAKE.
3 eggs.
1 cupful molasses.
1 cupful sugar.
1 cupful butter (half lard will answer).
½ teaspoonful soda, dissolved in 1 tablespoonful buttermilk.
1 tablespoonful ground ginger.
2½ cupfuls flour.
Mix as other cake. Some like allspice.--_Mrs. H. D._
MOLASSES CAKE.
5 light cupfuls flour.
5 eggs.
2 cupfuls sugar.
2 cupfuls molasses.
1 cupful butter.
1 cupful cream, with one teaspoonful soda.
2 tablespoonfuls cream of tartar.
2 teaspoonfuls ground ginger.
All well beaten together. Bake as pound cake.--_Miss E. T._
_Molasses Cake._
1 teaspoonful soda.
1 pound butter.
1 pound sugar.
1 pint molasses.
1 tablespoonful ginger.
Flour enough to make it as thick as ordinary cake.--_Miss J. C._
MOLASSES POUND CAKE.
½ pound butter.
2 cupfuls sugar.
2 cupfuls molasses.
6 cupfuls flour.
1 cupful cream.
4 eggs.
Some cloves and nutmeg; add lemon to taste.--_Mrs. Dr. S._
BLACK, OR MOLASSES CAKE.
1 quart flour.
5 eggs.
1 pint molasses.
¼ pound butter.
2 tablespoonfuls ginger.
1 teaspoonful soda, dissolved in 1 teacup sour milk.--_Mrs. T. C._
SMALL CAKES.
ALBANY CAKES.
1½ pound flour.
1½ pound brown sugar.
1½ pound butter.
1 tablespoonful lard.
4 tablespoonfuls powdered cinnamon.
1 teaspoonful soda, dissolved in a cup of milk.
Roll on extra flour very thin. Dip the face of each cake in granulated
sugar. Bake slowly in greased pans.--_Mrs. R. R._
SCOTCH CAKES. (_Very nice._)
2 pounds flour.
1½ pound sugar.
1 pound butter.
6 eggs, beaten together.
3 nutmegs.--_Mrs. P. McG._
SWEET CRACKERS.
4 eggs.
4 cupfuls sugar.
½ pound butter.
1 teaspoonful soda.
1 cupful sour cream.
Pounded cinnamon and grated nutmeg for flavoring.
Sufficient flour for a soft dough.
Roll thin and cut it with tin shapes, and bake quickly.--_Mrs. S._
DROP CAKE.
6 eggs.
1 pound sugar.
¾ pound butter.
1 teaspoonful soda, in 1 cupful sour cream.
2 teaspoonfuls cream of tartar, in 1 quart flour.--_Mrs. S._
CREAM CAKES.
Beat up one egg, add to it half a cupful sugar, half a cupful flour,
mixing thoroughly. While this is being done, put on the fire half a
pint milk; when it boils, stir in the eggs, sugar, and flour mixture,
then add a piece of butter, half the size of an egg. Stir all the time
until it is of the desired consistency, which will be in a few
minutes. When cold, add, and thoroughly mix, one and one-half
teaspoonful vanilla.
For the cake: put one tumblerful of water to boil, and then add
one-quarter pound butter; when melted, put in one and one-half
tumblerful of flour. Stir in, mixing thoroughly, being careful not to
burn it. It is sufficiently cooked by the time it is thoroughly mixed.
Remove from the fire, and when cool, stir in five unbeaten eggs,
mixing one at a time. It will then be the consistency of stiff paste.
Drop on buttered tins, and bake in a quick oven fifteen or twenty
minutes. Cut the side and insert the cream.--_Mrs. H. M._
MARGUERITES.
Cream together one pound of sugar and one pound of butter very light.
Beat the yolks of six eggs, sift one and one-half pound of flour into
the eggs, butter, and sugar; one teaspoonful of mixed spices, one-half
glassful of rose water. Stir the whole well, and roll it on the board
till it is half an inch thick; cut in cakes and bake quickly. When
cold, spread the surface of each cake with marmalade. Beat the whites
of four eggs light, and add enough powdered sugar to make them as
thick as icing. Flavor it with lemon, and put it on top of each cake.
Put the cakes in the oven, and as soon as they are of a pale brown,
take them out.--_Miss M. C. L._
_Marguerites._
Two pounds of flour, one pound and five ounces of sugar, one pound and
five ounces of butter, eight eggs. Rub together the butter and sugar
till perfectly light; beat the eggs till very thick, leaving out the
whites of six eggs for the icing. Sift the flour into the eggs, butter
and sugar, one teaspoonful of mixed spices (cinnamon, mace, and
nutmeg), half a glass of rose water. Stir the whole well together, and
roll it on your paste-board about half an inch thick; then cut out the
cakes and bake them a few minutes. When cold, spread the surface of
each cake with marmalade or jam. Beat the whites, left out, very
light, and add enough powdered sugar to make them as thick as icing.
Season with lemon or vanilla, and with a spoon put it on each cake.
Put the cakes in the oven to brown.--_Mrs. H._
MARGUERITES, OR JELLY CAKES.
Rub together one pound sugar, one pound of butter, till perfectly
light. Beat six eggs till very thick, leaving out the whites. Sift one
and a half pound of flour into the eggs, butter, and sugar, one
teaspoonful of mixed spices (cinnamon, mace, and nutmeg), and half a
glass of rose water. Stir the whole well, and roll it on the
paste-board about one-quarter inch thick. Then cut out the cakes and
bake them a few minutes. When cold, spread the surface of each cake
with peach jam or any marmalade. Beat the whites of four eggs very
light, and add enough powdered sugar to make them as thick as icing.
Flavor it with lemon or rose water and with a spoon put it on each
cake, high in the centre. Put the cakes in the oven, and as soon as
they are of a pale brown take them out.--_Mrs. I. H._
SHREWSBURY CAKE.
1 pound flour.
12 ounces sugar.
12 ounces butter.
2 eggs.