1 cup, medium size ½ pint or ¼ pound.
4 cups, medium size, of flour weigh 1 pound.
1 pint flour weighs ½ pound.
1 pint white sugar weighs 1 pound.
2 tablespoons of liquid weigh 1 ounce.
8 teaspoons of liquid weigh. 1 ounce.
1 gill of liquid weighs 4 ounces.
1 pint of liquid weighs 16 ounces.
=Adelaide Cake.=—1 cup butter, 1½ cups sugar, 4 eggs, 1 pint flour,
1 teaspoon Royal Baking Powder, 1 cup dried, stoned cherries, ½ cup
cream, 1 teaspoon extract vanilla. Rub butter and sugar to white,
light cream; add eggs, 2 at a time, beating 5 minutes after each
addition. Sift flour and powder together, add to butter, etc., with
cherries, cream, and extract vanilla. Mix smoothly and gently into
rather firm batter. Bake in paper-lined cake-tin (fig. IX) 40 minutes
in moderate, steady oven. Watch carefully; if getting too brown,
protect with paper.
=Almond Cake.=-½ cup butter, 2 cups sugar, 4 eggs, ½ cup almonds
blanched—by pouring water on them until skins easily slip off—and cut
in fine shreds, ½ teaspoon extract bitter almonds, 1 pint flour, 1½
teaspoons Royal Baking Powder, 1 glass brandy, ½ cup milk. Rub butter
and sugar to smooth white cream; add eggs, 1 at a time, beating 3 or
4 minutes after each. Sift flour and powder together, add to butter,
etc., with almonds, extract of bitter almonds, brandy, and milk; mix
into smooth, medium batter, bake carefully in rather hot oven 20
minutes in a fluted mold (fig. I).
=Almond Cake, 2.=-¾ cup butter, 1 cup sugar, ½ cup milk, 3 eggs, 2
cups flour, 2 level teaspoons Royal Baking Powder, 1 pound almonds
blanched and cut in strips. Cream the butter, add the sugar, and cream
again; add the beaten yolks, then, alternately, the milk and the flour
sifted with the baking powder. Lastly, add the whites whipped to a
stiff froth and the almonds. Bake in a loaf in a moderate oven.
=Angel Food Cake.=—Whites 11 eggs, 1½ cups fine granulated sugar,
1 cup flour sifted four times with 1 teaspoon Royal Baking Powder,
1 teaspoon vanilla. Whip the whites to a firm, stiff froth. Cut in
lightly the sugar, then the flour mixed with the baking powder, lastly
the vanilla. Pour into an ungreased pan (fig. IV) and bake 40 minutes
in moderate oven. When baked invert pan on 2 cups; let stand till cold.
=Apple Jelly Cake.=—1 cup butter, 2 cups sugar, 4 eggs, 3 cups flour,
1½ teaspoons Royal Baking Powder, 1 cup milk, 6 apples, 6 ounces
sugar, 1 teaspoon butter. Rub together butter and sugar to fine,
light, white cream, add eggs 2 at a time, beating 10 minutes after
each addition. Sift flour and Royal Baking Powder together, add to
butter, etc., with milk, and mix into rather thin batter. Bake in
jelly-cake tins carefully greased. Meanwhile have apples peeled and
sliced, put on fire with sugar; when tender remove, rub through fine
sieve, and add butter. When cold use to spread between layers. Cover
cake plentifully with sugar sifted over top.
=Bride’s Cake.=—1 scant cup butter, 3 cups sugar, 1 cup milk, whites
12 eggs, 3 teaspoons Royal Baking Powder, 1 cup corn-starch, 3 cups
flour, ¼ teaspoon salt. Cream butter and sugar. Mix flour, baking
powder, and corn-starch, and add alternately with milk and whipped
whites. Flavor with vanilla or almond extract and bake in loaf-tin
lined with 4 thicknesses of paper; have oven moderate.
=Banana Cake.=-½ cup butter, 1 cup sugar, ½ cup milk, 2 scant cups
flour, 1½ teaspoons Royal Baking Powder, whites 4 eggs, ½ teaspoon
vanilla. Mix flour and baking powder. Cream butter and sugar, add
milk and flour alternately, then vanilla and beaten whites. Bake
in 3 layer-tins in hot oven. To receipt for boiled icing (see Cake
Fillings) add ½ cup mashed banana and use as filling. Dust top with
powdered sugar.
=Chocolate Cake.=—Make a cake as for banana cake, and bake in 3
layers. Put together with chocolate filling (see Cake Fillings).
=Chocolate Cream Cake.=—1½ pounds each butter, sugar, and flour, 14
eggs. Beat the yolks separate with sugar and butter. Beat the whites
separately, and add to above. To ½ of the dough mix ¼ pound chocolate,
and bake of each part (the dark and light) 6 cakes. For filling take ¾
pint cream, yolks 8 eggs. Sugar to taste; flavor with extract vanilla,
put on fire and stir until it thickens, then put between the cakes.
=Chocolate Layer Cake.=—2 eggs, 2 cups powdered sugar, 1 cup milk, 2
cups flour, 2 scant teaspoons Royal Baking Powder, ¼ teaspoon salt, 1
teaspoon vanilla. Mix flour, salt, and baking powder. Beat egg yolks
till thick. Gradually add and beat in the sugar. Add vanilla and milk,
whites whipped stiff, and flour. Bake in 3 layer-cake pans in hot
oven. Put together with chocolate filling, No. 2 (see Cake Fillings).
=Chocolate Loaf Cake.=-½ cup butter, 1½ cups sugar, 2 cups flour, 2
teaspoons Royal Baking Powder, ¼ teaspoon salt, ½ cup milk, 4 eggs, 4
ounces chocolate dissolved in 5 tablespoons boiling water, 1 teaspoon
vanilla. Mix flour, salt, and baking powder. Cream butter and sugar,
add egg yolks, vanilla, and dissolved chocolate. Alternate the milk
and flour and beat hard, then add whipped whites, turn into buttered
loaf-pan lined with 3 thicknesses of paper. Bake in moderate oven.
=Cinnamon Chocolate Cake.=-½ cup butter, 1 cup sugar, 2 eggs, ½ cup
milk, 1½ cups flour, 1½ teaspoons Royal Baking Powder, ¼ teaspoon
salt, 3 teaspoons powdered cinnamon. Mix flour, salt, and baking
powder. Cream butter and sugar. Add cinnamon and beaten yolks, then
alternate milk and flour. Add whipped whites, beat hard, and bake in
3 layer-pans in quick oven. When cold put together with boiled icing
containing melted chocolate.
=Centennial Cake.=-¾ pound butter, 1½ pounds brown sugar, 6 eggs, 2
cups milk, 1¾ pounds flour, ⅓ teaspoon salt, 2 teaspoons Royal Baking
Powder, ¾ pound cleaned currants, ¼ pound seeded raisins, ¼ pound
sliced citron, 1 grated nutmeg, 1 glass wine. Dredge fruit well with a
little of the flour. Mix flour, salt, and baking powder. Cream butter
and sugar. Add beaten yolks, nutmeg, and wine. Beat in alternately the
milk and flour, add whipped whites, and beat hard. Stir in prepared
fruit. Line 2 loaf-pans with 3 thicknesses of paper. Divide the batter
between the pans and bake about 1¼ hours in moderate oven.
=Cocoanut Layer Cake.=-½ cup butter, 1¼ cups sugar, whites 8 eggs,
2½ cups flour, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder, 1
teaspoon vanilla. Mix flour, salt, and baking powder. Cream butter and
sugar. Add vanilla, then, alternately, the flour and whipped whites.
Beat hard; bake in 3 layer-cake pans. When cold put together with
cocoanut filling, No. 2 (see Fillings).
=Cocoanut Loaf Cake.=-½ cup butter, 1 cup sugar, 5 eggs, 2 cups flour,
1 cup milk, 2 teaspoons Royal Baking Powder, ¼ teaspoon salt, 2 cups
freshly grated cocoanut. Put together same as chocolate loaf cake, and
bake in loaf-pan in moderate oven.
=Citron Cake.=—1½ cups butter, 2 cups sugar, 6 eggs, 1 teaspoon Royal
Baking Powder, 1 pint flour, 1 cup citron cut in thin, large slices,
1 teaspoon extract nutmeg. Rub the butter and sugar to a smooth,
light cream, add the eggs, 2 at a time, beating 5 minutes after each
addition. Sift the flour and powder together, which add to the butter,
etc., with the citron and extract nutmeg. Mix into a firm batter, and
bake carefully in paper-lined shallow, flat cake-pan (fig. XIII), in a
moderate oven, 50 minutes.
=Coffee Cake.=—1 cup very strong coffee, 1 cup butter, 2 cups sugar, 3
eggs, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 cup stoned
raisins, cut in two, ½ cup chopped citron, 10 drops each extract
allspice and nutmeg, and ½ cup milk. Rub the butter and sugar to a
white cream; add the eggs, 1 at a time, beating 3 or 4 minutes after
each. Sift together flour and powder, which add to the butter, etc.,
with the coffee, raisins, citron, milk, and extracts. Mix into a
smooth batter. Bake in paper-lined cake-tin (fig. IX), in a hot oven,
50 minutes.
=Coffee Cake, No. 2.=—1 cup brown sugar, 1 cup butter, 2 eggs, ½
cup molasses, 1 cup strong coffee, ½ teaspoon soda dissolved in the
molasses, 2 teaspoons powdered cinnamon, 1 teaspoon cloves, ¼ teaspoon
salt, 1 cup chopped raisins, 5 cups flour, 2 teaspoons Royal Baking
Powder. Sift together the flour, salt, baking powder, and spices.
Dredge raisins with some of the flour. Cream butter and sugar. Add
beaten yolks and molasses, then alternate the coffee and flour; lastly
beat in whipped whites. Divide into 2 loaves and bake in moderate oven.
=Cream Cakes (Éclaires à la Crême).=—10 eggs, ½ cup butter, ¾ pound
flour, 1 pint water. Set the water on the fire in a stewpan with the
butter; as soon as it boils, stir in the sifted flour with a wooden
spoon; stir vigorously until it leaves the bottom and sides of pan;
remove from fire, beat in the eggs, 1 at a time. Place this batter
in a pointed canvas bag having a nozzle at small end, press out the
batter, in shape of fingers, on a greased tin, a little distance
apart. Bake in steady oven 20 minutes. When cold, cut the sides and
fill with following: