beaten _very_ stiff, two cupfuls of sugar boiled to almost candy or
until it becomes stringy or almost brittle; take it hot from the fire
and pour it very slowly on the beaten whites of egg, beating quite
fast; add one-half cake of grated chocolate, a teaspoonful of vanilla
extract. Stir it all until cool, then spread between each cake and
over the top and sides. This, when well made, is the _premium_ cake of
its kind.
CHOCOLATE CAKE. No. 2.
One-half cup butter, two cups sugar, three-quarters of a cup sweet
milk, two and one-half cups flour, whites of eight eggs, one
teaspoonful of cream of tartar, one-half teaspoonful soda; bake in
shallow pans.
_For the Frosting._--Take the whites of three eggs, three
tablespoonfuls of sugar and one tablespoonful of grated chocolate
(confectioners') to one egg; put the cake together with the frosting,
then frost the top of the cake with the same.
CHOCOLATE CAKE. No. 3.
Two cups sugar, one cup butter, yolks of five eggs and whites of two
and one cup milk. Thoroughly mix two teaspoonfuls baking powder with
three and one-half cups flour while dry; then mix all together. Bake
in jelly tins.
_Mixture for Filling._--Whites of three eggs, one and one-half cups of
sugar, three tablespoonfuls of grated chocolate, one teaspoonful of
vanilla. Beat together and spread between the layers and on top of the
cake.
COCOANUT CAKE.
Cream together three-quarters of a cup of butter and two of white
sugar; then add one cup of sweet milk, four eggs, whites and yolks
separately beaten, the yolks added first to the butter and sugar, then
the whites; flavor with lemon or vanilla; mix three heaping
teaspoonfuls of baking powder in three cups of sifted flour and add
last; bake in jelly pans.
_For Filling._--Make an icing by beating the whites of three eggs and
a cup of powdered sugar to a stiff froth. When the cake is cooled,
spread a thick layer of this frosting over each cake, and sprinkle
very thickly with grated cocoanut.
COCOANUT AND ALMOND CAKE.
Two and one-half cups powdered sugar, one cup butter, four full cups
prepared flour, whites of seven eggs whisked stiff, one small cup of
milk, with a mere pinch of soda, one grated cocoanut, one-half
teaspoonful nutmeg, the juice and half the grated peel of one lemon;
cream butter and sugar; stir in lemon and nutmeg; mix well; add the
milk and whites and flour alternately. Lastly, stir in the grated
cocoanut swiftly and lightly. Bake in four jelly-cake tins.
_Filling._--One pound sweet almonds, whites of four eggs whisked
stiff, one heaping cup powdered sugar, two teaspoonfuls rose-water.
Blanch the almonds. Let them get cold and dry; then pound in a
Wedgewood mortar, adding rose-water as you go. 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.
COFFEE CAKE.
One cup of brown sugar, one cup of butter, two eggs, one-half cup of
molasses, one cup of strong, cold coffee, one teaspoonful of soda, two
teaspoonfuls of cinnamon, one teaspoonful of cloves, one cup of
raisins or currants and five cups of sifted flour. Add the fruit last,
rubbed in a little of the flour. Bake about one hour.
FEATHER CAKE.
One egg, one cup of sugar, one tablespoonful of cold butter, half a
cup of milk, one and one-half cups of flour, one teaspoonful of cream
of tartar, half a teaspoonful of soda. A nice plain cake--to be eaten
while it is fresh. A spoonful of dried apple sauce or of peach sauce,
a spoonful of jelly, the same of lemon extract, nutmeg, cinnamon,
cloves and spice--ground--or half a cupful of raisins might be added
for a change.
ELECTION CAKE.
Three cups milk, two cups sugar, one cup yeast; stir to a batter and
let stand over night; in the morning add two cups sugar, two cups
butter, three eggs, half a nutmeg, one tablespoonful cinnamon, one
pound raisins, a gill of brandy.
Brown sugar is much better than white for this kind of cake, and it is
improved by dissolving a half-teaspoonful of soda in a tablespoonful
of milk in the morning. It should stand in the greased pans and rise
some time until quite light before baking.
CREAM CAKE.
Four eggs, whites and yolks beaten separately, two teacups of sugar,
one cup of sweet cream, two heaping cupfuls of flour, one teaspoonful
of soda, mix two teaspoonfuls of cream of tartar in the flour before
sifting. Add the whites the last thing before the flour and stir that
in gently without beating.
GOLDEN CREAM CAKE.
Yolks of eight eggs beaten to the lightest possible cream, two cupfuls
of sugar, a pinch of salt, three teaspoonfuls of baking powder sifted
well with flour. Bake in three jelly-cake pans. Make an icing of the
whites of three eggs and one pound of sugar. Spread it between the
cakes and sprinkle grated cocoanut thickly over each layer. It is
delicious when properly made.
DRIED APPLE FRUIT CAKE.
Soak three cupfuls of dried apples over night in cold water enough to
swell them; chop them in the morning and put them on the fire with
three cups of molasses; stew until almost soft; add a cupful of nice
raisins (seedless, if possible) and stew a few moments; when cold,
add three cupfuls of flour, one cupful of butter, three eggs and a
teaspoonful of soda; bake in a steady oven. This will make two
good-sized panfuls of splendid cake; the apples will cook like citron
and taste deliciously. Raisins may be omitted; also spices to taste
may be added. This is not a dear but a delicious cake.
CAKE WITHOUT EGGS.
Beat together one teacupful of butter and three teacupfuls of sugar,
and when quite light stir in one pint of sifted flour. Add to this one
pound of raisins seeded and chopped, then mixed with a cup of sifted
flour one-teaspoonful of nutmeg, one teaspoonful of powdered cinnamon
and lastly one pint of thick sour cream or milk in which a teaspoonful
of soda is dissolved. Bake immediately in buttered tins one hour in a
_moderate_ oven.
WHITE MOUNTAIN CAKE No. 1.
Two cups of sugar, two-thirds cup of butter, the whites of seven eggs
well beaten, two-thirds cup of sweet milk, two cups of flour, one cup
of cornstarch, two teaspoonfuls baking powder. Bake in jelly-cake
tins.
_Frosting._--Whites of three eggs and some sugar beaten together not
quite as stiff as usual for frosting; spread over the cake, add some
grated cocoanut, then put your cakes together; put cocoanut and
frosting on top.
WHITE MOUNTAIN CAKE. No. 2.
Cream three cupfuls of sugar and one of butter, making it very light,
then add a cupful of milk. Beat the whites of eight eggs very stiff,
add half of those to the other ingredients. Mix well into four cups of
sifted flour one tablespoonful of baking powder; stir this into the
cake, add flavoring, then the remaining beaten whites of egg. Bake in
layers like jelly cake. Make an icing for the filling, using the
whites of four eggs beaten to a very stiff froth, with two cups of
fine white sugar and the juice of half a lemon. Spread each layer of
the cake thickly with this icing, place one on another, then ice all
over the top and sides. The yolks left from this cake may be used to
make a spice cake from the recipe of "Golden Spice Cake."
QUEEN'S CAKE.
Beat well together one cupful of butter and three cupfuls of white
sugar, add the yolks of six eggs and one cupful of milk, two
teaspoonfuls of vanilla or lemon extract. Mix all thoroughly. To four
cupfuls of flour add two heaping teaspoonfuls of cream of tartar and
sift gently over the cake stirring all the time. To this add one even
teaspoonful of soda dissolved in one tablespoonful of warm water. Mix
it well. Stir in gently the whites of six eggs beaten to a stiff foam.
Bake slowly. It should be put in the oven as soon as possible after
putting in the soda and whites of eggs.
This is the same recipe as the one for "Citron Cake," only omitting
the citron.
ANGEL CAKE.
Put into one tumbler of flour one teaspoonful of cream of tartar, then
sift it five times. Sift also one glass and a half of white powdered
sugar. Beat to a stiff froth the whites of eleven eggs; stir the sugar
into the eggs by degrees, very lightly and carefully, adding three
teaspoonfuls of vanilla extract. After this add the flour, stirring
quickly and lightly. Pour it into a clean, bright tin cake-dish, which
should _not_ be buttered or lined. Bake at once in a moderate oven
about forty minutes, testing it with a broom splint. When done let it
remain in the cake-tin, turning it upside down, with the sides resting
on the tops of two saucers so that a current of air will pass under
and over it.
This is the best recipe found after trying several. A perfection cake.
WASHINGTON LOAF CAKE.
Three cups of sugar, two scant cups of butter, one cup of sour milk,
five eggs and one teaspoonful of soda, three tablespoonfuls of
cinnamon, half a nutmeg grated and two cups of raisins, one of
currants and four cups of sifted flour.
Mix as usual and stir the fruit in at the last, dredged in flour. Line
the cake-pans with paper well buttered. This cake will take longer to
bake than plain; the heat of the oven must be kept at an even
temperature.
[Illustration: MAKING THE PIES.]
RIBBON CAKE.
This cake is made from the same recipe as marble cake, only make
double the quantity of the white part, and divide it in one-half;
put into it a very little cochineal. It will be a delicate pink.
Bake in jelly-cake tins and lay first the white, then the dark, then
the pink one on top of the others; put together with frosting between.
It makes quite a fancy cake. Frost the top when cool.
GOLDEN SPICE CAKE.
This cake can be made to advantage when you have the yolks of eggs
left, after having used the whites in making white cake. Take the
yolks of seven eggs and one whole egg, two cupfuls of brown sugar, one
cupful of molasses, one cupful of butter, one large coffeecupful of
sour milk, one teaspoonful of soda (just even full) and five cupfuls
of flour, one teaspoonful of ground cloves, two teaspoonfuls of
cinnamon, two teaspoonfuls of ginger, one nutmeg and a small pinch of
cayenne pepper; beat eggs, sugar and butter to a light batter before
putting in the molasses, then add the molasses, flour and milk; beat
it well together and bake in a _moderate_ oven; if fruit is used, take
two cupfuls of raisins, flour them well and put them in last.
ALMOND CAKE.
One-half cupful butter, two cupfuls sugar, four eggs, one-half cupful
almonds, blanched--by pouring water on them until skins easily slip
off--and cut in fine shreds, one-half teaspoonful extract bitter
almonds, one pint flour, one and one-half teaspoonful baking powder,
one glass brandy, one-half cupful milk. Rub butter and sugar to a
smooth white cream; add eggs, one at a time, beating three or four
minutes between each. Sift flour and powder together, add to the
butter, etc., with almonds, extract of bitter almonds, brandy and
milk; mix into a smooth, medium batter; bake carefully in a rather hot
oven twenty minutes.
ROCHESTER JELLY CAKE.
One and one-half cups sugar, two eggs, one-half cup butter,
three-fourths cup milk, two heaping cups flour with one teaspoonful
cream of tartar, one-half teaspoonful of soda, dissolved in the milk.
Put half the above mixture in a small shallow tin, and to the
remainder add one teaspoonful molasses, one-half cup raisins (chopped)
or currants, one-half teaspoonful cinnamon, cloves, allspice, a little
nutmeg and one tablespoonful flour. Bake this in same kind of tins.
Put the sheets of cake together, while warm, with jelly between.
FRUIT LAYER CAKE.
This is a delicious novelty in cake-making. Take one cup of sugar,
half a cup of butter, one cup and a half of flour, half a cup of wine,
one cup of raisins, two eggs and half a teaspoonful of soda; put these
ingredients together with care; just as if it were a very rich cake;
bake it in three layers and put frosting between--the frosting to be
made of the whites of two eggs with enough powdered sugar to make it
thick. The top of the cake may be frosted if you choose.
WHIPPED CREAM CAKE.
One cup of sugar and two tablespoonfuls of soft butter stirred
together; add the yolks of two eggs well beaten, then add four
tablespoonfuls of milk, some flavoring, then the beaten whites of the
eggs. Mix a teaspoonful of cream of tartar and half a teaspoon of soda
in a cup of flour, sift it into the cake batter and stir lightly. Bake
in a small whipping-pan. When the cake is cool, have ready half of a
pint of sweet cream sweetened and whipped to a stiff froth, also
flavored. Spread it over the cake while fresh. To whip the cream
easily, set it on ice before whipping.
ROLLED JELLY CAKE.
Three eggs, one teacup of fine sugar, one teacup of flour; beat the
yolks until light, then add the sugar, then add two tablespoonfuls of
water, a pinch of salt; lastly stir in the flour, in which there
should be a heaping teaspoonful of baking powder. The flour added
gradually. Bake in long, shallow biscuit-tins, well greased. Turn out
on a damp towel on a bread-board, cover the top with jelly, and roll
up while warm.
TO CUT LAYER CAKE.
When cutting Layer Cakes, it is better to first make a round hole in
the cake with a knife or tin tube about an inch and a quarter in
diameter. This prevents the edge of the cake from crumbling when
cutting it.
When making custard filling for Layer Cake always set the dish
containing the custard in another dish of boiling water over the fire;
this prevents its burning, which would destroy its flavor.
LAYER JELLY CAKE.
Almost any soft cake recipe can be used for jelly cake. The following
is excellent: One cup of sugar, half a cup of butter, three eggs, half
a cup of sweet milk, two cups of flour, two heaping teaspoonfuls of
baking powder, flavoring.
For white, delicate cake the rule for "Silver Cake" is fine; care
should be taken, however, that the oven is just right for this cake,
as it browns very easily. To be baked in jelly-cake tins in layers,
with filling put between when done.
CUSTARD OR CREAM CAKE.
Cream together two cups of sugar and half a cup of butter; add half a
cup of sweet milk in which is dissolved half a teaspoonful of soda.
Beat the whites of six eggs to a stiff froth and add to the mixture.
Have one heaping teaspoonful of cream of tartar stirred thoroughly
into three cups of sifted flour and add quickly. Bake in a moderate
oven in layers like jelly cake, and, when done, spread custard
between.
_For the Custard._--Take two cups of sweet milk, put it into a clean
suitable dish, set it in a dish of _boiling_ water on the range or
stove. When the milk comes to a boil add two tablespoonfuls of
cornstarch or flour stirred into half a cup of sugar, adding the yolks
of four eggs and a little cold milk. Stir this into the boiling milk
and when cooked thick enough set aside to cool; afterwards add the
flavoring, either vanilla or lemon. It is best to make the custard
first, before making the cake part.
HICKORY NUT OR WALNUT CAKE.
Two cups of fine white sugar creamed with half a cup of butter, three
eggs, two-thirds of a cup of sweet milk, three cups of sifted flour,
one heaping teaspoonful of baking powder sifted through the flour; a
tablespoonful (level) of powdered mace, a coffeecup of hickory nut or
walnut meats chopped a little. Fill the cake-pans with a layer of the
cake, then a layer of raisins upon that, then strew over these a
handful of nuts, and so on until the pan is two-thirds full. Line the
tins with well-buttered paper and bake in a steady, but not quick,
oven. This is most excellent.
CHEAP CREAM CAKE.
One cup of sugar, one egg, one cup sweet milk, two cups flour, one
tablespoonful butter, two heaping teaspoonfuls of baking powder;
flavor to taste. Divide into three parts and bake in round shallow
pans.
_Cream._--Beat one egg and one-half cup sugar together, then add
one-quarter cup flour, wet with a very little milk and stir this
mixture into one-half pint of boiling milk, until thick; flavor to
taste. Spread the cream when cool between the cakes.
SOFT GINGER CAKE.
Stir to a cream one cupful of butter and half a cupful of brown sugar;
add to this two cupfuls of cooking molasses, a cupful of sweet milk, a
tablespoonful of ginger, a teaspoonful of ground cinnamon; beat all
thoroughly together, then add three eggs, the whites and yolks beaten
separately; beat into this two cups of sifted flour, then a
teaspoonful of soda dissolved in a spoonful of water and last, two
more cupfuls of sifted flour. Butter and paper two common square
bread-pans, divide the mixture and pour half into each. Bake in a
moderate oven. This cake requires long and slow baking, from forty to
sixty minutes. I find that if sour milk is used the cakes are much
lighter, but either sweet or sour is most excellent.
HARD GINGERBREAD.
Made the same as "Soft Gingerbread," omitting the eggs and mixing hard
enough to roll out like biscuit; rolled nearly half an inch thick and
cut out like small biscuits, or it can be baked in a sheet or on a
biscuit-tin; cut slits a quarter of an inch deep across the top of the
tin from side to side. When baked and while hot, rub over the top with
molasses and let it dry on.
These two recipes are the best I have ever found among a large variety
that I have tried, the ingredients giving the best proportion for
flavor and excellence.
PLAIN GINGERBREAD.
One cup of _dark_ cooking molasses, one cup of sour cream, one
teaspoonful of soda dissolved in a little warm water, a teaspoonful of
salt and one heaping teaspoonful of ginger; make about as thick as cup
cake. To be eaten warm.
WHITE GINGER BISCUIT.
One cup of butter, two cups of sugar, one cup of sour cream or milk,
three eggs, one teaspoonful of soda dissolved in a tablespoonful of
warm water, one tablespoonful of ginger, one teaspoonful of ground
cinnamon and five cups of sifted flour, or enough to roll out _soft_.
Cut out rather thick like biscuits; brush over the tops, while hot,
with the white of an egg, or sprinkle with sugar while hot.
The grated rind and the juice of an orange add much to the flavor of
ginger cake.
GOLD AND SILVER CAKE.
This cake is baked in layers like jelly cake. Divide the silver cake
batter and color it pink with a little cochineal; this gives you pink,
white and yellow layers. Put together with frosting. Frost the top.
This can be put together like marble cake, first a spoonful of one
kind, then another, until the dish is full.
BOSTON CREAM CAKES.
Put into a large-sized saucepan half a cup of butter and one cup of
hot water; set it on the fire; when the mixture begins to boil, turn
in a pint of sifted flour at once, beat and work it well with a
vegetable masher until it is very smooth. Remove from the fire, and
when cool enough add five eggs that have been well beaten, first the
yolks and then the whites, also half a teaspoonful of soda and a
teaspoonful of salt. Drop on buttered tins in large spoonfuls about
two inches apart. Bake in a quick oven about fifteen minutes. When
done and quite cold, open them on the side with a knife or scissors
and put in as much of the custard as possible.
_Cream for Filling._--Made of two eggs, three tablespoonfuls of sifted
flour (or half cup of cornstarch) and one cup of sugar. Put two-thirds
of a pint of milk over the fire in a double boiler; in a third of a
pint of milk, stir the sugar, flour and beaten eggs. As soon as the
milk looks like boiling, pour in the mixture and stir briskly for
three minutes, until it thickens; then remove from the fire and add a
teaspoonful of butter; when cool, flavor with vanilla or lemon and
fill your cakes.
CHOCOLATE ECLAIRS.
Make the mixture exactly like the recipe for "Boston Cream Cakes."
Spread it on buttered pans in oblong pieces about four inches long and
one and a half wide, to be laid about two inches apart; they must be
baked in a rather quick oven about twenty-five minutes. As soon as
baked ice with chocolate icing, and when this is cold split them on
one side and fill with the same cream as "Boston Cream Cakes."
HUCKLEBERRY CAKE.
Beat a cup of butter and two cups of sugar together until light, then
add a half cup of milk, four eggs beaten separately, the yolks to a
cream and the whites to a stiff froth, one teaspoonful of grated
nutmeg, the same of cinnamon and two teaspoonfuls of baking powder.
The baking powder to be rubbed into the flour. Bub one quart of
huckleberries well with some flour and add them last, but do not mash
them. Pour into buttered pans, about an inch thick; dust the tops with
sugar and bake. It is better the day after baking.
SWEET STRAWBERRY CAKE.
Three eggs, one cupful of sugar, two of flour, one tablespoonful of
butter, a teaspoonful, heaped, of baking powder. Beat the butter and
sugar together and add the eggs well beaten. Stir in the flour and
baking powder well sifted together. Bake in deep tin plate. This
quantity will fill four plates. With three pints of strawberries mix a
cupful of sugar and mash them a little. Spread the fruit between the
layers of cake. The top layer of strawberries may be covered with a
meringue made with the white of an egg and a tablespoonful of powdered
sugar.
Save out the largest berries and arrange them around in circles on the
top in the white frosting. Makes a very fancy dish, as well as a most
delicious cake.
MOLASSES CUP CAKES.
One cup of butter, one of sugar, six eggs, five cupfuls of sifted
flour, one tablespoonful of cinnamon, two tablespoonfuls of ginger,
three teacupfuls of cooking molasses and one heaping teaspoonful of
soda. Stir the butter and sugar to a cream; beat the eggs very light,
the yolks and whites separately, and add to it; after which put in the
spices; then the molasses and flour in rotation, stirring the mixture
all the time; beat the whole _well_ before adding the soda and but
little afterwards. Put into well-buttered patty-pan tins and bake in a
_very moderate_ oven. A baker's recipe.
BAKERS' GINGER SNAPS.
Boil all together the following ingredients: Two cups of brown sugar,
two cups of cooking molasses, one cup of shortening, which should be
part butter, one _large_ tablespoonful of ginger, one tablespoonful of
ground cinnamon, one teaspoonful of cloves; remove from the fire and
let it cool. In the meantime, sift four cups of flour and stir part of
it into the above mixture. Now dissolve a teaspoonful of soda in a
tablespoonful of warm water and beat into this mixture, stir in the
remainder of the flour and make stiff enough to roll into long rolls
about an inch in diameter, and cut off from the end into half-inch
pieces. Place them on well-buttered tins, giving plenty of room to
spread. Bake in a moderate oven. Let them cool before taking out of
the tins.
GINGER COOKIES.
One cup sugar, one cup molasses, one cup butter, one egg, one
tablespoonful vinegar, one tablespoonful ginger, one teaspoonful soda
dissolved in boiling water, mix like cooky dough, rather soft.
GINGER SNAPS.
One cup brown sugar, two cups molasses, one large cup butter, two
teaspoonfuls soda, two teaspoonfuls ginger, three pints flour to
commence with; rub shortening and sugar together into the flour; add
enough more flour to roll very smooth, very thin, and bake in a quick
oven. The dough can be kept for days by putting it in the flour barrel
under the flour, and bake a few at a time The more flour that can be
worked in and the smoother they can be rolled, the better and more
brittle they will be. Should be rolled out to wafer-like thinness.
Bake quickly without burning. They should become perfectly cold before
putting aside.
DOMINOES.
Have a plain cake baked in rather thin sheets and cut into small
oblong pieces the size and shape of a domino, a trifle larger. Frost
the top and sides. When the frosting is hard, draw the black lines and
make the dots with a small brush dipped in melted chocolate. These are
very nice for children's parties.
FANCY CAKES.