2 cups sugar, 1½ pints milk, 3 large tablespoons corn-starch, yolks
of 5 eggs, 1 tablespoon good butter, 2 teaspoons extract vanilla.
Bring the milk to a boil; with the sugar add the starch dissolved in a
little cold water; as soon as it reboils, take from the fire. Beat in
the egg yolks. Return to the fire 2 minutes to set the eggs. Add the
extract and butter. Spread tops, when cold, with chocolate or vanilla
icing.
=Cream Cake.=-¾ cup butter, 2 cups sugar, 1½ pints flour, 5 eggs, 1
teaspoon Royal Baking Powder, 1 cup milk. Rub the butter and sugar to
a white, light cream. Add the eggs, 2 at a time, beating 5 minutes
after each addition. Sift the flour with the powder, which add to the
butter, etc., and the milk. Mix into rather thin batter, and bake
in jelly-cake tins, well greased, in hot oven 15 minutes. When cold
spread pastry cream between the layers, and ice the top with clear
icing. (See pastry cream, above.)
=Continental Fruit Cake.=—1 pound butter, 1 pound sugar, 1½ pounds
flour, 1 cup cream, 1 wine-glass each brandy and wine, 1 grated
nutmeg, 1 teaspoon each mace and cloves, 2 teaspoons cinnamon, ¼
teaspoon salt, 8 eggs, ¾ pound each raisins and currants, ½ pound
shred citron. Put together as for centennial cake, and bake in 2
loaves in moderate oven, lining pans with 3 thicknesses of paper.
=Cup Cake.=—1 cup butter, 2 cups sugar, 4 eggs, 1 teaspoon Royal
Baking Powder, 3 cups flour, 20 drops extract bitter almonds. Rub the
butter and sugar to a cream. Add the eggs, 2 at a time, beating 5
minutes after each addition. Sift together the flour and powder, which
add to the butter, etc., with the extract. Mix into a smooth, medium
batter. Bake in well-greased cups or muffin-pans (fig. VII), in a
rather hot oven, 20 minutes.
=Currant Cake.=—1 cup butter, 1 cup sugar, 4 eggs, 1 teaspoon Royal
Baking Powder, 1 pint flour, 1½ cups currants, washed and picked, 2
teaspoons extract cinnamon, and 1 teaspoon extract lemon. Rub the
butter and sugar to a white, light cream. Add the eggs, 1 at a time,
beating a few minutes after each. Add the flour sifted with the
powder, the currants, and the extracts. Mix into a medium batter. Bake
in paper-lined cake-tin (fig. IX) 50 minutes, in a moderate oven.
=Currant Cake, No. 2.=-½ cup butter, 1 cup sugar, 3 eggs, ½ cup milk,
2 cups flour, ¼ teaspoon salt, 1½ teaspoons Royal Baking Powder, 1
cup cleaned currants, 1 teaspoon vanilla. Mix flour, salt, and baking
powder, dredge the currants. Cream butter and sugar. Add beaten yolks
and vanilla. Beat in flour and milk; add whipped whites and currants,
and beat hard. Bake in shallow pan in moderately hot oven.
=Currant Cake (English).=—1½ cups butter, 2 cups sugar, 7 eggs, 1
teaspoon Royal Baking Powder, ½ cup citron, in small thin slices,
the rind of an orange, peeled very thin and cut in shreds, 2 cups
currants, washed and picked, 1½ pints flour, 1 teaspoon extract
nutmeg. Rub the butter and sugar to a white, light cream. Add the
eggs, 2 at a time, heating 5 minutes after each addition. Sift the
flour and powder together. Add it to the butter, etc., with the
citron, orange peel, currants, and the extract. Bake in a thickly
paper-lined tin (fig. XIII), 1 hour and 25 minutes, in a moderate oven.
=Duchesse Cake.=—1½ cups butter, 1 cup sugar, 6 eggs, 1 teaspoon Royal
Baking Powder, 1 pint flour, 1 teaspoon extract cinnamon. Rub the
butter and sugar to a light cream. Add the eggs, 2 at a time, beating
10 minutes after each addition. Sift together flour and powder, add to
the butter, etc., with the extract. Mix into a medium thick batter,
and bake in small, shallow, square pans (fig. XII), lined with thin
white paper, in a steady oven 30 minutes. When they are taken from the
oven, ice them.
=Soft Gingerbread.=-½ cup butter, 2 cups molasses, 1 cup sugar, 4 cups
flour, 1 cup milk, 4 eggs, 1 teaspoon Royal Baking Powder, ginger and
cloves to taste.
=Dark Fruit Cake.=—2 cups butter, 2 cups sugar, 12 eggs, 4 cups flour,
1 teaspoon Royal Baking Powder, ½ teaspoon salt, 1 pound currants,
1 pound sliced citron, 3 pounds seeded raisins, 1 pound chopped
figs, ½ cup any kind of wine, 2 tablespoons strained lemon juice, 2
teaspoons cinnamon, ½ teaspoon each cloves and mace, ¾ teaspoon each
allspice and nutmeg. Sift together flour, salt, baking powder, and
spices. Dredge fruit thoroughly. Cream butter and sugar, add beaten
yolks and lemon juice. Alternate flour and wine, add whipped whites,
and beat for 10 minutes. Stir in prepared fruit. Line loaf-pans with
4 thicknesses paper; pour in batter. Bake in slow oven from 3 to 5
hours, covering pans with paper until ⅔ baked.
=Delicate Fruit Cake.=-¾ cup butter, 2 cups sugar, 1 cup milk, 2½
cups flour, ¼ teaspoon salt, 2 teaspoons Royal Baking Powder, whites
5 eggs, 2 tablespoon grated lemon rind. Cream butter and mix dry
ingredients. Cream butter and sugar. Add whipped whites, flour, and
milk, and beat hard. To 5 tablespoons of this batter add spices to
taste, and 1 cup raisins and ½ cup sliced citron, and bake in 1 layer.
Bake remainder of batter in 2 layer-pans. When cold put together with
boiled icing, having dark layer in center.
=Fig Cake.=—1½ cups sugar, ½ cup butter, ½ cup sweet milk, 1½ cups
flour, ¼ teaspoon salt, 1 teaspoon Royal Baking Powder, ½ cup
corn-starch, whites 6 eggs. Put together as for corn-starch cake, and
bake in 2 shallow oblong pans in a quick oven. Put together with fig
filling (see Cake Fillings).
=French Cake.=—1½ cups butter, 2 cups sugar, 12 eggs, 1 quart flour, ½
teaspoon Royal Baking Powder, 1 gill each of cream, wine, and brandy,
20 drops each extract bitter almonds and nutmeg, 1½ cups raisins,
stoned, ½ cup almonds, blanched, 1 cup chopped citron. Rub butter and
sugar to a white, light cream; add the eggs, 2 at a time, beating
10 minutes between the first 3 additions, and 5 minutes between the
rest; add the flour, sifted with the powder, raisins, almonds, citron,
extracts, cream, wine, and brandy. Mix into a smooth, consistent
batter; bake in a thickly paper-lined cake-pan (fig. XIII), in a
steady oven, 2 hours.
=Light Fruit Cake.=-½ cup butter, 1 cup sugar, ½ cup milk, 2 cups
flour, 1½ teaspoons Royal Baking Powder, whites 4 eggs, ½ cup seeded
raisins, ½ cup sliced citron, ⅓ cup chopped blanched almonds, ¼
teaspoon salt. Mix flour, baking powder, and salt. Dredge fruit with
flour. Cream butter and sugar, add beaten whites, and beat hard;
add flour and milk and beat again; stir in the prepared fruit. Line
a loaf-pan with 3 thicknesses of paper, and bake cake 1½ hours in
moderate oven, covering with paper for first hour.
=Geranium Cake.=-½ cup butter, 1 cup sugar, ⅔ cup water, ¼ teaspoon
salt, 2 cups flour, 1 teaspoon Royal Baking Powder, whites 4 eggs.
Mix flour, salt, and baking powder. Cream butter and sugar. Add
alternately the water and flour, then whites of eggs, and whip
hard for 5 minutes. Line loaf-pan with buttered paper, then with
rose-geranium leaves. Bake in a moderate oven. The leaves can be
pulled off with the paper.
=Ginger Cake.=-¾ cup butter, 2 cups sugar, 4 eggs, 1½ teaspoons Royal
Baking Powder, 1½ pints flour, 1 cup milk, 1 tablespoon extract
ginger. Rub the butter and sugar to a light cream; add the eggs, 2
at a time, beating 5 minutes between; add the flour, sifted with the
powder, the milk and extract; mix into a smooth batter; bake in a
cake-tin (fig. IX), in rather hot oven, 40 minutes.
=Ginger Sponge Cake.=—2 cups brown sugar, 4 eggs, 1 pint flour, ⅔ cup
water, 1½ teaspoons Royal Baking Powder, 1 tablespoon extract ginger,
1 teaspoon extract lemon. Beat the eggs and sugar together for 10
minutes; add the water, the flour sifted with the powder, and the
extracts; mix into a smooth sponge, and bake in quick oven 30 minutes.
=Gingerbread.=—1 cup brown sugar and 3 tablespoons butter, stirred to
a cream; add 1 cup New Orleans molasses, 2 eggs; mix well; stir dry 2
teaspoons Royal Baking Powder in 2½ cups flour, put in ginger or spice
to taste, bake in 1 loaf 1 hour.
=Gold Cake.=-¾ cup butter, 2 cups sugar, yolks 10 eggs, 1½ pints
flour, 2 teaspoons Royal Baking Powder, 1 cup thin cream, 1 teaspoon
each extract lemon and nutmeg. Rub the butter and sugar to a white
cream; add the yolks, 3 at a time, beating a little after each
addition; add the flour sifted with the powder, the thin cream, and
the extracts; mix into a pretty firm batter; bake in a paper-lined
cake-tin (fig. IX), in a steady oven, 50 minutes.
=Gold Cake, No. 2.=-½ cup butter, 1 cup sugar, yolks 6 eggs, 2 cups
flour, ¼ teaspoon salt, 1 heaping teaspoon Royal Baking Powder, grated
rind and strained juice 1 large orange. Mix the dry ingredients.
Cream the butter and sugar, add well-beaten yolks, orange rind and
juice, and flour. Bake in shallow pan in moderate oven, and ice with
orange-water icing.
=Harrison Cake.=—1½ cups sugar, 1½ cups butter, 1 cup thick molasses
mixed with ⅓ teaspoon soda, ½ cup milk, 1 teaspoon each cinnamon and
cloves, 5 eggs, 2 cups stoned raisins, 5 cups flour, 2 teaspoons Royal
Baking Powder. Mix flour, spices, and baking powder. Cream butter and
sugar. Add molasses, then beat in ½ of flour. Add milk and beaten
yolks, add remainder of flour, then egg whites whipped stiff. Beat
hard, and bake in a loaf-pan in moderate oven about 1½ hours.
=Hazelnut Cake.=—9 ounces flour, 4 ounces butter, 4 ounces sugar, 4
ounces chopped hazelnuts, 4 eggs, 1 teaspoon vanilla, ¼ teaspoon salt,
1 teaspoon Royal Baking Powder. Mix flour, salt, and baking powder.
Cream butter and sugar, add vanilla, chopped nuts, and beaten yolks.
Add flour, then whipped whites, and beat well. Bake in shallow pan in
medium oven, and when cold ice with boiled icing.
=Honey Cake.=-½ cup butter, 1 cup sugar, 1 cup honey, 1 pint flour, 1
teaspoon Royal Baking Powder, 2 eggs, 1 teaspoon caraway seeds. Mix
the honey with the sugar; add the butter melted, the eggs slightly
beaten, the flour, sifted with the powder, and the seeds; mix into a
smooth batter of the consistency of sponge cake, and bake in a fairly
hot oven 35 minutes.
=Ice Cream Cake.=—1 cup butter, 2 cups sugar, 1 cup milk, 3½ cups
flour, 2 teaspoons Royal Baking Powder, whites 8 eggs, ¼ teaspoon
salt. Mix dry ingredients. Cream butter and sugar, add milk, then
flour, and beat. Add whipped whites and beat again. Flavor with almond
extract. Bake in three jelly-tins in hot oven, and when cold put
together with boiled icing flavored with almond extract.
=Imperial Cake.=—1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon grated
lemon rind, 1 tablespoon lemon juice, ½ pound seeded raisins, ½ cup
sliced blanched almonds, ½ pound flour, ¼ teaspoon salt, 1 teaspoon
Royal Baking Powder. Mix dry ingredients. Cream butter and sugar.
Add 1 whole egg and beat hard until incorporated. Stir in some of
the flour. Alternate eggs and flour in same way until all the eggs
are added, then beat hard 10 minutes. Add lemon juice, almonds, and
dredged raisins. Line loaf-pan with 3 thicknesses paper. Bake in
moderate oven about 1¼ hours.
=Jelly Cake.=—Beat 3 eggs well, whites and yolks separately; take a
cup of fine white sugar and beat in well with yolks, and 1 cup sifted
flour, stirred in gently; then stir in the whites, a little at a time,
1 teaspoon Royal Baking Powder, and 1 tablespoon milk; pour into 3
jelly-cake plates and bake from 5 to 10 minutes in a well-heated oven;
when cold spread with currant jelly, place each layer on top of the
other, and sift powdered sugar on top.
=Rolled Jelly Cake.=—4 eggs, ⅔ cup powdered sugar, ⅔ cup pastry flour,
¼ teaspoon salt, ½ teaspoon Royal Baking Powder. Beat egg yolks and
sugar till light. Add mixed dry ingredients; then stiffly beaten
whites. Mix lightly together. Bake in thin sheet in quick oven. As
soon as done turn quickly on a towel wrung out of water, spread with
jelly, roll up, and dust with powdered sugar.
=Lemon Cake.=—1 cup butter, 2 cups sugar, 7 eggs, 1½ pints flour,
1 teaspoon Royal Baking Powder, 1 teaspoon extract lemon. Rub to a
light cream the butter and sugar; add the eggs, 2 at a time, beating
5 minutes after each addition; add the flour, sifted with the powder,
and the extract; mix into a medium batter; bake in paper-lined tin
(fig. XIII), in a moderate oven, 40 minutes.
=Lady Cake.=—1½ cups butter, 3 cups sugar, whites 8 eggs, 1 pint
flour, ½ teaspoon Royal Baking Powder, 1 cup milk, 20 drops extract
bitter almonds. Rub the butter and sugar to a cream; add the flour
sifted with the powder, milk, and extract; mix into a smooth batter;
then gently mix the 8 egg whites, whipped to a dry froth; when
thoroughly mixed, put into a shallow cake-pan (fig. XIII), papered,
and bake carefully in steady oven 40 minutes. When cool, ice the
bottom and sides with white icing.
=Lightning Cake.=—1 cup butter, 1 cup granulated sugar, 3 eggs, 2 cups
flour, ½ teaspoon Royal Baking Powder, grated rind 1 lemon. Mix flour
and baking powder. Cream butter and sugar, add lemon and beaten eggs,
add flour, and beat well. Spread 1 inch thick on flat buttered pans,
sprinkle with a mixture of granulated sugar, powdered cinnamon, and
few chopped almonds. Bake pale brown in hot oven, and when cold cut in
squares.
=Lunch Cake (Boston).=—2 cups butter, 2 cups sugar, 1½ pints flour,
1 teaspoon Royal Baking Powder, 6 eggs, 1 gill wine, 1 teaspoon each
extract rose, cinnamon, and nutmeg. Rub the butter and sugar to a
very light cream; add the eggs, 2 at a time, beating 5 minutes after
each addition; add the flour sifted with the powder, wine, extracts;
mix into a smooth batter, put into a thickly papered shallow cake-pan
(fig. XIII), and bake in moderate oven 1¼ hours. When cold, ice the
bottom and sides with white icing.
=Marshmallow Cake.=—1 egg, 1½ cups sugar, 1 tablespoon butter, 1 cup
milk, 2 cups flour, ¼ teaspoon salt, 2 teaspoons Royal Baking Powder.
Mix flour, salt, and baking powder. Cream butter, add ¼ of sugar, and
beat. Add beaten egg and remainder of sugar, and beat 4 minutes. Add
alternately flour and milk, beating well. Add vanilla and bake in
layer-cake pans in quick oven. Cut fine ½ pound marshmallows. Spread
them between cake layers, and stand in open oven till they melt.
=Marbled Cake.=—This is made in separate batters, a dark and a light
one. For the dark one, take ½ cup butter, 1 cup brown sugar, 2½ cups
flour, 1 teaspoon Royal Baking Powder, yolks of 4 eggs, ½ cup milk, 1
teaspoon each extract cinnamon, cloves, and allspice. For the light
one take ½ cup butter, 1 cup sugar, 2½ cups flour, 1 teaspoon Royal
Baking Powder, whites of 4 eggs, ½ cup milk, 1 teaspoon extract lemon.
Both batters are made by rubbing the butter and sugar to a cream,
adding the eggs, beating a few minutes, then adding the flour, sifted
with the powder, the extracts and milk, and mixing into smooth batter,
rather firm. Have a paper-lined tin (fig. IX); with a spoon drop the
two batters alternately into it, and bake in a rather quick oven 35
minutes.
=Minnehaha Cake.=-½ cup butter, 1½ cups sugar, 3 eggs, 1 cup milk, 2½
cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon vanilla. Mix
dry ingredients. Cream butter and sugar, add beaten yolks and vanilla,
then, alternately, the milk and flour. Beat well, and bake in 3 layers
in quick oven. Put together with fruit filling (see Cake Fillings).
=Orange Cake.=-½ cup butter, 2 cups sugar, 5 eggs, 1 pint flour,
1½ teaspoons Royal Baking Powder, 1 teaspoon extract orange, 1 cup
milk. Rub the butter and sugar to a cream; add the eggs, 2 at a time,
beating 5 minutes after each addition; add the flour sifted with the
powder, the milk and extract; mix into a smooth, fine batter, put
in a paper-lined cake-tin (fig. IX), and bake in a moderate oven 30
minutes. When cool, cover the top with the following preparation: Whip
the whites of 3 eggs to a dry froth; then carefully mix in 4 cups
sugar, the juice, grated rind, and soft pulp, free of white pith and
seeds, of 2 sour oranges.
=Nut Cake.=-½ cup butter, 1½ cups sugar, 3 eggs, 2½ cups flour, 1½
teaspoons Royal Baking Powder, ½ cup milk, 1 cup of any meats of nuts
preferred or at hand. Rub the butter and sugar to a light, white
cream; add the eggs, beaten a little, then the flour, sifted with the
powder; mix with the milk and nuts into a rather firm batter, and bake
in a paper-lined tin (fig. IX), in a steady oven, 35 minutes.
=Peach-Blossom Cake.=—1 cup pulverized sugar, ½ cup butter, stirred
together until like thick cream, 2 teaspoons Royal Baking Powder, ½
cup sweet milk; beat the whites of 3 eggs, and add to a cup of flour,
mixed with the baking powder; stir and add ½ teaspoon corn-starch.
Flavor strongly with extract peach. Bake in 2 square sponge-tins in
moderately quick oven, and when done sandwich with finely grated
cocoanut and pink sugar. Frost with clear icing, and sprinkle this
with pulverized pink sugar.
=Molasses Cake.=—1 cup butter, 1 cup brown sugar, ½ cup molasses, 1
cup milk, 1½ pints flour, 1½ teaspoons Royal Baking Powder, 1 egg. Rub
smooth the butter and sugar; add the milk, egg, and molasses; stir in
flour, sifted with the powder; mix into a consistent batter, and bake
in cake-tin (fig. IX) 40 minutes.
=Pound Cake.=—1½ cups butter, 2 cups sugar, 7 eggs, 1½ pints flour,
1 teaspoon Royal Baking Powder, 1 teaspoon extract nutmeg. Rub the
butter and sugar to a white, light cream; add 3 of the eggs, 1 at
a time, and the rest, two at a time, beating 5 minutes after each
addition; add the flour, sifted with the powder; add the extract; mix
into a smooth, medium batter, and bake in a paper-lined cake-tin (fig.
XIII), in a steady oven, 50 minutes.
=Pond-Lily Cake.=—1 cup butter, 1½ cups sugar, whites 5 eggs, 1½ pints
flour, 1½ teaspoons Royal Baking Powder, 1 cup milk; flavor with
extract peach and a few drops extract rose. Bake in 2 cakes, in very
deep jelly- or sponge-tins, and when done put together with freshly
grated cocoanut and pulverized sugar between and on top of the cakes,
and ice with clear icing.
=Queen Cake.=—2 cups butter, 2½ cups sugar, 1½ pints flour, 8 eggs,
½ teaspoon Royal Baking Powder, 1 wine-glass each wine, brandy, and
cream, ½ teaspoon each extract nutmeg, rose, and lemon, 1 cup dried
currants, washed and picked, 1 cup raisins, stoned and cut in two, 1
cup citron, cut in small, thin slices. Rub the butter and sugar to a
very light cream; add the eggs, 2 at a time, beating 5 minutes after
each addition; add the flour, sifted with the powder, the raisins,
currants, wine, brandy, cream, citron, and extracts; mix into a
batter, and bake carefully in a papered cake-tin (fig. XIII), in a
moderately steady oven, 1½ hours.
=Sponge Cake.=—2 cups sugar, 7 eggs, 1 cup flour, 1 teaspoon Royal
Baking Powder, pinch salt, 1 teaspoon extract lemon. Whip sugar and
eggs together until thick and white; add flour, sifted with powder and
salt, and the extract; mix together quickly; bake in tin (fig. XII)
lined with buttered paper, in hot oven, 35 minutes.
=Sponge Cake (Almond).=—1½ cups sugar, 8 eggs, 1½ cups flour, ½
teaspoon Royal Baking Powder, 1 teaspoon extract bitter almonds. Boil
sugar in 1½ gills water until, taking some up on end of spoon-handle
and cooling in water, it breaks brittle, when at once pour it on
the eggs, previously whipped 10 minutes; continue the whipping 20
minutes longer; add flour, sifted with powder, and extract; bake in
well-buttered cake-mold (fig. I), in quick oven, 30 minutes.
=Sponge Cake (Berwick).=—6 eggs, 3 cups sugar, 4 cups flour, 2
teaspoons Royal Baking Powder, 1 cup cold water, pinch salt, 1
teaspoon extract lemon. Beat eggs and sugar together 5 minutes;
add flour, sifted with salt and powder, water, and extract; bake
in shallow square cake-pan (fig. XIII), in quick, steady oven, 35
minutes; when removed from oven, ice it with clear icing.
=Cream Sponge Cake.=—6 eggs, their weight in powdered sugar, and ½
their weight in flour, ½ teaspoon Royal Baking Powder, pinch salt,
grated rind 1 orange. Beat egg yolks and sugar till thick. Sift in the
mixed flour, salt, and baking powder. Mix lightly, add orange rind and
stiffly whipped whites. Cut them in lightly, and bake in 2 shallow
pans in moderate oven. Put together with cream filling flavored with
orange.
=Silver Cake.=—Whites 6 eggs, 1 cup milk, 2 cups sugar, ⅔ cup butter,
4 cups flour, ¼ teaspoon salt, 2 teaspoons Royal Baking Powder, 1
teaspoon almond extract. Cream butter and sugar; add alternately the
milk and flour mixed with salt and baking powder; then the extract
and the stiffly whipped whites. Beat well, and bake in loaf-pan in
moderate oven.
=Snow Cake.=—1 pound arrowroot, ¼ pound sugar, 1 cup butter, whites
6 eggs, ½ teaspoon Royal Baking Powder, 1 teaspoon almond extract.
Cream butter and sugar. Add whipped whites and ⅓ teaspoon salt, then
the arrowroot mixed with baking powder. Beat well for 10 minutes; add
extract, and bake in loaf-pan lined with 3 thicknesses paper. Have
oven moderate, bake 1½ hours, and cover pan with paper for first hour.
=Spice Cake.=—1 cup butter, 1 cup brown sugar, 1 pint flour, 2
teaspoons Royal Baking Powder, 1 teaspoon each caraway and coriander
seeds, 1 teaspoon each extract nutmeg, cinnamon, and ginger, 1 cup
milk. Sift flour, sugar, and powder together; rub in butter; add milk,
seeds, and extracts; mix smooth into batter of medium thickness;
fill greased patty-pans ⅔ full; bake in hot oven 8 or 10 minutes.
=Delicate Spice Cake.=-⅔ cup melted butter, ⅔ cup sugar, 2½ cups
flour, 1 egg, ⅔ cup molasses, 1 cup milk, 2 scant teaspoons Royal
Baking Powder, 1 tablespoon vinegar, 1 tablespoon mixed ground spice,
pinch salt. Beat egg, add milk. Add, mixed, flour, baking powder and
salt, spice, sugar, melted butter, molasses, and vinegar. Bake in two
shallow pans in quick oven.
=Scotch Cake.=—1½ cups butter, 2½ cups sugar, 8 eggs, 1½ pints flour,
½ teaspoon Royal Baking Powder, 3 cups raisins, stoned, 1 tablespoon
extract lemon. Rub butter and sugar to light, white cream; add eggs,
2 at a time, beating 5 minutes after each addition; add flour sifted
with powder, raisins, and extract; mix into smooth batter; put into
paper-lined square, shallow cake-pan (fig. XIII); bake in moderate
oven 1 hour.
=Washington Cake (St. Louis, 1780).=—2 cups butter, 3 cups sugar, 4
cups flour, 2 teaspoons Royal Baking Powder, 5 eggs, 1 cup milk, 1
cup stoned raisins, ½ cup washed and picked currants, ¼ cup chopped
citron, 1 teaspoon each extract nutmeg and cinnamon. Rub butter and
sugar to light, white cream; add beaten eggs gradually, the flour
sifted with powder, milk, raisins, currants, citron, and extracts;
mix into smooth, medium batter; bake in shallow square cake-pan (fig.
XIII), in rather quick, steady oven, 1½ hours; when cold ice with
white icing.
=Shrewsbury Cake.=—1 cup butter, 3 cups sugar, 1½ pints flour, 3 eggs,
1 teaspoon Royal Baking Powder, 1 cup milk, 1 teaspoon extract rose.
Rub butter and sugar to smooth, white cream; add eggs, 1 at a time,
beating 5 minutes after each; add flour, sifted with powder, and
extract; mix into medium batter; bake in cake-mold (fig. I), well and
carefully greased, in quick oven, 40 minutes.
=Vanilla Cake.=—1½ cups butter, 2 cups sugar, 6 yolks eggs, 1 pint
flour, 1½ teaspoons Royal Baking Powder, 1 cup cream, 1 teaspoon
extract vanilla. Rub butter and sugar until very light and creamy; add
egg yolks and cream, flour, sifted with powder, and extract; mix into
smooth, rather firm batter; bake in shallow square pan (fig. XIII), in
fairly hot oven, 35 minutes.
=Wedding= (or =Bride=) =Cake=.—4 cups butter, 4 cups sugar, 10 eggs,
4 pints flour, 6 cups currants, washed, dried, and picked, 3 cups
sultana raisins, 3 cups citron, ½ cup candied lemon peel, 2 cups
almonds, blanched and cut in shreds, ½ pint brandy, 2 teaspoons each
nutmeg, mace, and cinnamon, tablespoon each cloves and allspice.
Prepare all these ingredients in following manner: place butter and
sugar in large bowl; break eggs into quart measure or pitcher; cover
small waiter with clean sheet of paper; on it lay sifted flour, fruit,
citron and lemon peel cut into shreds, the almonds and spices, with
brandy measured at hand; also get ready large cake-tin (fig. XVIII),
by papering it inside with white paper and outside and bottom with
4 or 5 thicknesses of coarse wrapping-paper, which can be tied on.
Having thus prepared everything, and banked up fire to last, with
addition from time to time of a shovel of coal, by which means you
will not reduce oven heat, proceed to beat to very light cream the
butter and sugar, adding eggs, 2 at a time, beating a little after
each addition, until all are used; then put in contents of waiter
all at once, with brandy; mix very thoroughly and smooth, put into
prepared cake-tin, smooth over the top, put plenty of paper on to
protect it; bake 8 hours, keeping oven steadily up to clear, moderate
heat; watch carefully and you will produce a cake worthy of the
occasion; remove from oven very carefully, and suffer it to stay on
tin until quite cold; next day ice it with thin coat of white icing,
both top and sides; place in cool oven to dry the icing. Now spread
a second coat of icing, which will prevent any crumbs or fruit being
mixed up with the icing when you are icing to finish; now with broad
knife proceed, when first coat is dry, to ice sides, then pour icing
on center of cake, in quantity sufficient to reach the edges, when
stop; decorate with vase of white, made flowers, etc., to taste.
=White Mountain Cake.=—1 cup butter, 3 cups sugar, 1 pint flour, 1½
teaspoons Royal Baking Powder, whites 6 eggs, 1 cup milk, 20 drops
extract bitter almonds. Rub butter and sugar to light, white cream;
add the 6 whites whipped to dry froth, the flour sifted with the
powder, the milk, and extract; mix together thoroughly, but carefully,
and bake in jelly-cake tins in a quick oven 15 minutes; then arrange
in layers with white icing and grated cocoanut mixed, in the
proportion of 2 cups of former to 1 of latter.
=Wild Rose Cake.=—Make the dough after the receipt given for pond-lily
cake, flavoring with rose and strawberry instead of peach. Bake in
2-inch-deep jelly-tins, and sandwich with pink icing, and the same on
top. (Made by substituting finely pulverized pink sugar for white.)
When you have put the last layer of pink icing on top, sift very
lightly over with granulated white sugar.
=Webster Cake.=—1 cup butter, 3 cups sugar, 2 eggs, 5 cups flour,
1 teaspoon Royal Baking Powder, 2 cups raisins, seeded, 1 teaspoon
each extract bitter almonds and vanilla, 1½ cups milk. Rub butter,
sugar, and eggs smooth; add flour sifted with powder, raisins, milk,
and extracts; mix into medium batter; bake in cake-mold (fig. I), in
quick, steady oven, 45 minutes.
=Wedding Fruit Cake.=—1 pound flour, 1 pound sugar, 1 pound butter,
2 pounds currants, 1 pound raisins, ½ pound citron, 1 ounce mace, 1
ounce cinnamon, 4 nutmegs, 1 ounce cloves, 8 eggs, wine-glass brandy,
½ ounce extract rose.
=Wine Cake.=—1 cup butter, 2 cups sugar, 2 cups flour, ½ teaspoon
Royal Baking Powder, 1 gill wine, 3 eggs. Rub butter and sugar to
light cream, add eggs, 1 at a time, beating 5 minutes after each
addition; add flour sifted with powder, and wine; mix into medium,
firm batter; bake in shallow square cake-pan (fig. XIII), in moderate
oven, 40 minutes; when taken from oven carefully ice with transparent
icing.
[Illustration: (Decorative Design)]