beaten whites of eight eggs, and one and a half pints of flour in which
have been sifted one and a half teaspoonfuls of baking-powder, one-half
pint of milk and the grated rind of an orange. Color the batter a
delicate pink with cochineal, and bake in jelly-cake tins in a moderate
oven. Use red sugar for icing.
Daisy cake
Beat the yolks of four eggs very light with a cupful of sugar. Cream a
quarter of a pound of butter and stir into the beaten egg and sugar,
then add a gill of water into which three teaspoonfuls of cream have
been stirred, and flavor with vanilla extract. Now fold in one and a
half cupfuls of flour that have been sifted with two even teaspoonfuls
of baking-powder. If this quantity makes the batter too stiff, add
less, as some flours thicken more than others. Bake in layers. These
form the yellow part of the cake. For the white part cream a half
cupful of butter with one and a half cupfuls of sugar, add a cupful
of lukewarm water and two and a half cupfuls of flour that have been
sifted with two teaspoonfuls of baking-powder. Beat hard. Add the juice
and rind of one lemon, and fold in the stiffened whites of the four
eggs. Bake in layers. When cold, put the layers together, alternating
yellow and white, using a boiled icing filling. Use the same icing for
the top, coloring it with grated orange peel. When this frosting is
firm, make a plain white boiled icing and, with a pastry tube, make of
it the form of a daisy on top of the other icing.
Lemon cake
One cupful of butter; two and a half cupfuls of sugar; three eggs,
yolks and whites beaten separately; four cupfuls of flour; one scant
teaspoonful of baking-soda dissolved in a little milk; one cupful of
sweet milk; the juice and grated rind of two lemons. Beat butter and
sugar to a cream, add the yolks, well beaten, then the milk and soda.
Then add two cupfuls of the flour, the juice and grated rind of the
lemons. Mix again, and, last of all, add the whites of the eggs beaten
to a stiff froth. Bake in a hot oven.
White mountain cake
Into three cupfuls of sugar rub one cupful of butter and stir in
a half-cupful of sweet milk. Add four cupfuls of prepared flour
alternately with the stiffened whites of ten eggs. If you find that the
batter is going to be too stiff, do not put in the whole quantity of
flour. Bake in layer tins.
Filling for white mountain cake
Boil together a half-pound of sugar and a half-cupful of water until
the syrup is thick enough to hang in a thick thread from a fork dipped
into it. Stir in, a teaspoonful at a time, the stiffened whites of two
eggs, beating them hard into the boiling syrup. Remove from the fire
and beat until like thick cream, and cool; then add a teaspoonful of
lemon juice. Spread on each layer of the cake, put the layers in a pile
on top of one another and pour the remaining icing over the top layer,
spreading it smoothly with a knife dipped in boiling water. Sprinkle
the whole cake with powdered sugar while the frosting is still moist.
Mocha cake
Cream a half cupful of butter with one and a half cupfuls of sugar. Add
three-quarters of a cupful of milk, and the stiffened whites of three
eggs alternately with enough prepared flour to make a good batter. Bake
in layers.
Filling for Mocha cake
Thicken a cupful of scalding milk with a tablespoonful of cornstarch
wet with a little cold milk. Stir over the fire until smooth, then pour
gradually on the yolks of three eggs that have been beaten light with
a half cupful of sugar. Stir over the fire for three minutes, and set
aside until almost cold, when beat in a gill of strong black coffee.
Spread upon the cake layers.
Thanksgiving citron cake
Cream a cupful of butter with three cupfuls of powdered sugar, add a
cupful of milk, and four cupfuls of prepared flour alternately with
the stiffened whites of ten eggs. If too stiff lessen the quantity of
flour. Flavor with rose-water, and stir in two cups of shredded citron,
plentifully dredged with flour. Bake in an oven, not too hot, for two
hours.
Minnehaha cake
Cream a half-cupful of butter with one and a half cupfuls of sugar, add
the beaten yolks of four eggs; a half-pint of milk, and the stiffened
whites of the eggs alternately with three even cupfuls of prepared
flour, or enough to make a good batter. Bake in layer tins.
Filling for Minnehaha cake
Boil a cupful of sugar with four tablespoonfuls of water until a drop
“threads” when pressed between the thumb and finger; then beat in the
whipped white of an egg, and a half-cupful, each, of seeded and chopped
raisins and walnut meats. Spread this mixture on the layers of cake.
Marshmallow layer cake
Cream a cupful of butter with two cupfuls of sugar, and when smooth
and light, add the well-beaten yolks of six eggs, a cupful of milk and
two cupfuls of prepared flour, alternately with the stiffened whites
of the six eggs. If the batter is too thin, add a little more flour.
Flavor with vanilla and bake in layer tins.
Filling for marshmallow cake
Dissolve five tablespoonfuls of gum arabic in a gill of cold water;
then stir in a half-cupful of powdered sugar and boil all together
until a little dropped in cold water can be rolled into a soft ball
between the finger and thumb. Have ready-beaten the white of an egg and
strain the syrup into this, beating the stiffened egg constantly as you
do so. Flavor with vanilla and spread upon the cake layers with a knife
dipped in boiling water.
Plain loaf cake
One cupful of butter rubbed to a cream with two cupfuls of sugar; three
cupfuls of flour sifted three times with a heaping teaspoonful of
baking-powder; four eggs, whites and yolks beaten separately, and very
light; one cupful of milk. Bake in two loaves.
This simple formula is the foundation for scores of fancy cakes,
especially of those baked in layers.
Nut cake
Cream one cupful of butter with two cupfuls of sugar; add a cupful of
cold water, the well-beaten yolks of four eggs, a half teaspoonful of
ground mace and cinnamon, mixed, and three cupfuls of prepared flour,
stirred in alternately with the stiffened whites of the eggs. Do not
get the batter too stiff. Now add two cupfuls of hickory-nut kernels,
thoroughly dredged with flour. Stir in quickly and turn at once into a
well-greased loaf-tin. Bake in a steady oven, covering the cake with
brown paper for the first half-hour it is in the oven. When a straw
comes out clean from the thickest part it is done. When cold, turn out,
and cover with a plain white-of-egg icing. Arrange half-kernels of
hickory-nuts at regular intervals on the top of the icing.
Sour cream cake
(Contributed)
Beat the yolks of three eggs until stiff, add one cupful of sugar
and one cupful of rich sour cream, in which has been dissolved one
scant teaspoonful of soda. Add two cupfuls of sifted flour, one-half
teaspoonful of salt, and one teaspoonful of lemon extract. Bake in a
shallow pan.
Bride’s cake
Cream together three cupfuls of sugar and one scant cupful of butter,
adding the sugar a little at a time. Add one cupful of milk. Sift
thoroughly three cupfuls of flour, three teaspoonfuls of baking-powder
and one cupful of corn-starch. Beat very light the whites of twelve
eggs. To the egg and sugar mixture add the sifted flour, and, last, of
all, the beaten whites of the twelve eggs. Flavor to taste. Stir all
together thoroughly. Pour into well-buttered and floured tins. Bake
slowly in a moderate oven.
Cream cake
(Contributed)
Beat separately the whites and yolks of four eggs, to the yolks add two
cupfuls of sugar stirred in a little at a time, and one cupful of sweet
cream. Sift thoroughly two heaping cupfuls of flour, one teaspoonful
of soda and two teaspoonfuls of cream of tartar. Add this to the egg
mixture. Stir in the whites last, stirring gently.
Marble cake
(Contributed)
White Part: With two and one-half cupfuls of flour sift two
teaspoonfuls of baking-powder. Cream one-half cupful of butter and one
cupful of white sugar. Add one-half cupful of sweet milk and the sifted
flour. Then the whites of four eggs beaten stiff and a teaspoonful of
vanilla.
Dark Part: Stir until perfectly smooth and creamy one-half cupful of
butter and one cupful of brown sugar. Add to this the well-beaten yolks
of four eggs, one-half cupful of cooking molasses, one-half cupful of
sour milk. Sift with one and a half cupfuls of flour, one teaspoonful,
each, of cloves, cinnamon, mace and grated nutmeg. Stir in part of the
flour mixture. Then add one teaspoonful of soda dissolved in a little
milk, and the rest of the flour. Butter well the cake pan and drop in
a spoonful of each kind, trying to drop the mixture so as to give the
appearance of marble.
One egg cake
(Contributed)
Cream one-half cup of butter, two cupfuls of sugar; add one egg
beaten light, one cupful of milk, one teaspoonful of vanilla, and two
cupfuls of flour into which have been sifted two level teaspoonfuls of
baking-powder. Bake in a moderate oven.
Caramel cake
(Contributed)
Sift together three cupfuls of pastry flour and three teaspoonfuls
of baking-powder. Cream one-half cupful of butter and two cupfuls of
sugar. Beat the yolks of four eggs until thick and lemon-colored. Add
one cupful of milk and alternately the well-beaten whites of the eggs
and the flour. Then add one teaspoonful of vanilla extract and one
teacupful of chopped walnuts. Bake in loaf and when done cover with the
caramel frosting.
Currant cake
(Contributed)
Sift together three cupfuls of pastry flour and three level
teaspoonfuls of baking-powder. Cream one scant cupful of butter with
one and one-half cupfuls of sugar, adding the sugar gradually; and the
well-beaten yolks of three eggs and one teaspoonful of vanilla. Add
to this one-half cupful of milk alternately with the flour and last of
all one cupful of cleaned and floured currants. Bake in a moderate oven
about fifty minutes.
FROSTINGS FOR CAKES
Boiled frosting for cake
Put into a saucepan half a cupful of water and a pound of granulated
sugar and let it boil slowly. Do not stir. When it spins a thread from
the tip of a spoon dipped into it, take it from the fire. Set it aside
until it is blood-warm, and then stir steadily until you have a smooth
white cream. Apply it to the cake as you would any other icing. If
made properly it will harden by the time it is fairly on the cake. If
it hardens too much before it is used set it in warm water until it
softens. Flavor it while stirring.
Frosting for plain loaf cake
One cupful of cream; one pound of confectioner’s sugar XXX; one cupful
of seeded raisins, chopped; one cupful of almonds, chopped; one
teaspoonful of lemon juice. Mix quite stiff.
Chocolate frosting for layer cake
Put into a porcelain-lined saucepan a cupful of granulated sugar and
a third of a cupful of hot water and boil without stirring until it
threads, then pour slowly upon the beaten white of an egg to which has
been added a pinch of cream of tartar. Beat steadily, adding, as you do
so, two heaping tablespoonfuls of grated chocolate, two tablespoonfuls
of cream, a half-teaspoonful of butter, and a teaspoonful of vanilla.
When the mixture is blood-warm, cover the cake with it.
Milk frosting
(Contributed)
To ten tablespoonfuls of sweet milk, add one and one-half cupfuls of
sugar, and boil six minutes. Take from the fire and stir until white.
Flavor and spread quickly.
Frosting made with yolks
(Contributed)
Proceed exactly the same as for ordinary frosting, using the yolks of
the eggs instead of the whites.
VARIOUS FILLINGS FOR CAKE
Marshmallow filling
Dissolve five teaspoonfuls of powdered gum arabic in half a cup of cold
water, add half a cupful of powdered sugar and boil until thick enough
to form a soft ball between the fingers when dropped into ice water.
Pour upon the white of an egg beaten stiff, flavor with a teaspoonful
of vanilla and a few drops of lemon juice and spread on the cake with a
knife dipped in hot water.
Soft white filling for layer cake
Make a syrup of a cupful of granulated sugar and a third of a cupful of
water and simmer over the fire until it threads. Beat the whites of two
eggs stiff, add a generous pinch of cream of tartar, and beat steadily
while you pour in the hot syrup. Do not cease beating until it is like
a thick white paste; then flavor with vanilla or lemon and spread at
once on the layer cakes.
Caramel filling (No. 1)
Put together over the fire three-quarters of a cupful of cream, half
a cupful of sugar and a tablespoonful of butter. Cook until it spins
a thread, add to it four tablespoonfuls of burnt sugar, or caramel,
and a teaspoonful of vanilla. When it is cool, use for the filling and
frosting of cake.
Caramel filling (No. 2)
Make the caramel of burnt sugar by putting a cupful of sugar over the
fire with a quarter-cup of water and let them boil until the syrup
begins to change color. Tip the saucepan from one side to the other
so that it may brown equally. When it is nearly black, but before it
has begun to char, add to it a cupful of boiling water, pouring it in
carefully lest in its sputtering you should be scorched. It must boil
after this until all is dissolved and it is like very dark syrup. In
making your cake filling put over the fire one tablespoonful of butter,
three-quarters of a cupful of cream and half a cupful of white sugar.
Boil all together until they spin a thread from the end of a fork tine,
add four tablespoonfuls of the caramel and a teaspoonful of vanilla and
set aside to cool. Use for filling and frosting cakes.
Raisin filling
One cupful of granulated sugar and one-fourth cupful of water. Boil
together without stirring until it is brittle when dropped into cold
water. Stir quickly into the beaten white of one egg. Add to this one
small cup of stoned raisins chopped very fine.
Cocoanut filling
(Contributed)
Chill one cupful of thick sweet cream and add one-half cupful of
powdered sugar. Whip until light and dry and fold in the well-beaten
white of one egg and one cupful of grated cocoanut. Spread between the
layers and over the top of the cake.
Custard filling
(Contributed)
Put two cupfuls of milk into a double boiler and bring to the boiling
point. Moisten two tablespoonfuls of corn-starch in a little cold
milk. Beat the yolks of four eggs very light and add one-half cupful
of sugar; then the corn-starch. Stir this mixture with the boiling
milk and let it cook long enough for the corn-starch to be thoroughly
cooked. Flavor when almost cold.
Fig filling
(Contributed)
Put one cupful of water into a saucepan over the fire and add one-half
cupful of sugar. Add one pint of figs, finely chopped, to the syrup
and cook together until soft and smooth. When cold spread between the
layers of the cake.
Almond filling
(Contributed)
Beat three cupfuls of powdered sugar into the whites of three eggs.
Blanch one pound of sweet almonds. Pound in a mortar until they make an
even paste, with a little sugar. Then add to the whites of the eggs,
and flavor with a little vanilla. Stir thoroughly.
GINGERBREADS
Molasses gingerbread (No. 1)
Warm together two cupfuls of molasses, a half cupful each of cottolene
or other fat and butter, and two tablespoonfuls of ground ginger, and
when a little more than blood-warm, beat hard for ten minutes; then add
two teaspoonfuls of soda dissolved in a little hot water, a cupful of
sour milk and enough flour to make a soft dough that can be rolled out.
Turn on a floured board, roll out, cut into shapes and bake in a good
oven. While hot brush over with the white of an egg.
Molasses gingerbread (No. 2)
One cupful of New Orleans molasses; one cupful of sugar; one cupful
of sour cream; one small cupful of butter; three eggs; three cupfuls
of flour; one teaspoonful each of cloves, cinnamon, ginger and
baking-soda, the last dissolved in a little hot water. Bake in two
loaves in a moderate oven.
Hard gingerbread
In a double boiler heat a cupful of New Orleans molasses, and add half
a cupful of melted butter to it. Pour into a bowl and when blood-warm
add a tablespoonful of ginger, a half teaspoonful of soda dissolved in
a little boiling water, and stir in enough flour to make a stiff dough.
Turn upon a floured board, roll thin, cut out and bake in a hot oven.
Soft gingerbread
Sift one teaspoonful of baking powder and a half teaspoonful of salt
twice with two cupfuls of flour. Stir to a cream half a cupful of
butter, the same of sugar and the same of molasses. Warm the mixture
slightly and beat light before adding a well-whipped egg, a half
teaspoonful of ground mace and a tablespoonful of ginger. Dissolve half
a teaspoonful of baking soda in a tablespoonful of hot water; stir this
into half a cupful of sweet milk; lastly, stir in the flour; beat hard
for one minute, and bake in two shallow pans, well buttered, or in pâté
pans.
Raisin gingerbread
Mix as above, adding at the last half a cupful of seeded raisins cut
into halves and well dredged with flour.
Aunt Nelly’s gingerbread
Sift half a teaspoonful of salt and an even teaspoonful of baking-soda
in one and a half cupfuls of flour. Rub to a cream half a cupful of
butter, with an equal quantity of brown sugar and of molasses. Beat
smooth and light, adding, gradually, half a cupful of milk. Now stir in
a cupful of prepared flour, after which add more flour until you can
knead it as you would bread dough. Work it hard for one minute, roll
into an even sheet, and cut to fit your baking pans, which must be well
greased. Cut into squares with a jagging iron as the sheet lies in the
pan, and bake in a good oven covered for twelve minutes. Then uncover
and brown.
Gingerbread, “such as mother used to make”
Mix together a half-cupful each of brown sugar and New Orleans
molasses, and stir in a tablespoonful of melted butter, a teaspoonful
of ground ginger and a teaspoonful of cinnamon. Set the bowl containing
these ingredients at the side of the range until the contents are
blood-warm; then remove from the range and beat with an egg-beater
until the batter is light brown in color. Now stir in a cupful of sour
milk and three cupfuls of sifted flour. Beat very hard, adding, last of
all, a teaspoonful of baking-soda dissolved in hot water. Beat for two
minutes longer and bake in deep muffin-tins, or in a shallow baking-pan.
Sour milk gingerbread
Mix together a half cupful of sugar, a half cupful of molasses, a
tablespoonful of butter, a half teaspoonful of ground cinnamon and a
teaspoonful of ground ginger. Set the bowl containing this mixture at
the side of the range until the contents are warm, then beat until
light in color and foamy in appearance. Now beat in a teacupful of sour
milk, a teaspoonful of soda dissolved in a tablespoonful of boiling
water, and two and a half cupfuls of flour. Turn into a greased shallow
pan, and bake in a steady oven. Eat hot.
Currant gingerbread
Make as directed in last recipe, adding at the last half a cupful of
currants that have been carefully washed and picked over, then soaked
for half an hour in warm water, dried between two towels and dredged
with flour.
Honey gingerbread
Warm a generous half-cupful of butter and beat into it two scant
cupfuls of strained honey. When you have a light cream, beat in one
tablespoonful of powdered sugar, a tablespoonful of ginger and half a
teaspoonful of cinnamon. Now add the beaten yolks of four eggs, and,
alternately with the frothed whites, three even cupfuls of flour
sifted twice with a teaspoonful of baking-powder.
Beat hard for one minute and bake in buttered shallow pans in a
moderate oven forty-five minutes. Keep covered for thirty minutes.
SMALL CAKES
What the old-fashioned people call “dough cakes”—what we term “cookies”
or “jumbles”—are amongst the most popular small cakes that the
housemother can present to her brood. The only trouble is that they are
sometimes too popular, as they melt away before John’s and the boys’
onslaughts like snow under spring sunshine. Still the mother makes them
gladly. It is always a great convenience to have a stone crock full
of cookies in the house. They are nice for luncheon, for afternoon
tea, and to eat with a glass of milk before going to bed. They must be
kept in a dry atmosphere, as they are doubly delicious when crisp and
friable.
Almond macaroons
Beat the whites of three eggs stiff and whip into them half a cupful
of powdered sugar, a quarter-pound of almond paste, crumbled fine,
half a teaspoonful of corn-starch, and five drops of essence of bitter
almonds. Drop by the spoonful on buttered paper and bake in a hot oven.
If you can not get almond paste, pound blanched almonds fine.
Cocoanut macaroons
Into two cups of grated cocoanut stir a cupful and a half of powdered
sugar and a gill of cream, or just enough to wet the cocoanut. Add
the beaten whites of two eggs, and mix all thoroughly. Line a baking
pan with buttered paper, drop the cocoanut mixture by the teaspoonful
upon this and bake quickly in a hot oven. Sift powdered sugar over the
macaroons while they are still warm.
Auntie’s cookies
One cupful of butter; two cupfuls of sugar; three eggs; one-half
teaspoonful of baking-powder; one even teaspoonful of nutmeg and half
as much cloves; flour for a soft dough. Begin with two cupfuls, adding
cautiously until you have the right consistency.
Rub butter and sugar to a soft cream; add the yolks of the eggs, beaten
light, then the spice, one cupful of flour with which the baking-powder
has been sifted twice, and half the whites beaten stiff. Next another
cupful of flour and the rest of the whites. Roll into a sheet of dough
about a quarter-inch thick, cut into rounds and bake in a good oven. If
you like, you may stick a seeded raisin or a bit of citron in the top
of each cooky before baking.
Currant cookies
One cupful of sugar; two scant cupfuls of flour; four tablespoonfuls of
butter; two eggs; one scant teaspoonful of baking-powder; one cupful of
cleaned currants, chopped fine; nutmeg and cinnamon to taste.
Rub butter and sugar to a cream; add spices and the eggs beaten light,
then the flour with which the baking-powder has been sifted twice;
lastly, the chopped currants. Roll out with quick, light strokes, cut
into shapes and bake in a tolerably brisk oven. They are better the
second day after baking than on the first.
Oatmeal cookies
Mix together four cupfuls of flour (into which you have sifted a
teaspoonful of soda) and three cupfuls of oatmeal; add two cupfuls of
powdered sugar, a cupful of melted butter, and a teaspoonful of salt.
Moisten the mass with enough cold water to make a very stiff dough.
Roll as thin as possible, cut into round cakes and bake. This will make
a very large number of cookies, but they will keep well for weeks.
German almond cookies
The yolks of six eggs; one and a half cupfuls of sugar; three-quarters
of a cupful of butter; one cupful of almonds, chopped; one
tablespoonful of cinnamon; three cupfuls of flour. Beat well, drop
small spoonfuls on a well-greased pan and bake lightly.
Sponge cookies
Beat the yolks of two eggs light with one cupful of sugar. When smooth,
add the whites beaten to a standing froth, the juice of half a lemon,
and, with quick, light strokes, a cupful of flour sifted twice with one
teaspoonful of baking-powder and a little salt. Now, work in more flour
until you have a “rollable” dough. Cut into shapes, and bake quickly in
a floured shallow pan.
Lemon cookies
Cream two cupfuls of granulated sugar and one cupful of butter. Add
three beaten eggs and flavor with lemon juice. Sift into the mixture
enough flour to make the dough stiff enough to handle, roll thin, cut
out and bake.
Spice cookies
Cream one cupful of butter with two of sugar, and add three eggs. Mix
together a teaspoonful each of allspice, cinnamon and nutmeg, and stir
these into the batter. Add enough flour to make a good dough, roll out
and bake.
Caraway cookies
Rub one-half cupful of butter to a cream with one cupful of powdered
sugar, and when light beat in the yolks of three eggs. Beat the whites
stiff and add them alternately with two cupfuls of flour. Stir in one
teaspoonful of caraway seed and enough more flour to enable you to roll
it very thin. Cut into rounds and bake quickly.
Fanny’s cookies
Into two cupfuls of granulated sugar rub one cupful of butter, then
stir in three eggs, well beaten, and flour enough to make a stiff
dough. Roll out on a floured board, cut, sprinkle with granulated
sugar, stick a raisin in the center of each and bake.
Sand cookies