Part 20
In breaking eggs, do not break them over the vessels in which they are to be beaten. Break them, one by one, over a saucer, so that if you come across a defective one, you will not spoil the rest by mixing it with them; whereas, if it is a good one, it will be easy to pour the white from the saucer into the bowl with the rest of the whites, and to add the yolk which you retain in the egg-shell to the other yolks.
The Dover egg-beater saves much time and trouble in beating eggs and will beat the yolks into as stiff a froth as the whites. It is well to have two egg-beaters, one for the yolks and the other for the whites. Eggs well beaten ought to be as stiff as batter. Cool the dishes that you are to use in beating eggs. In summer, keep the eggs on ice before using them, and always try to make the cake before breakfast, or as early in the morning as possible.
Some of the best housewives think it advisable to cream the butter and flour together, and add the sugar to the yolks when these are whipped to a stiff froth, as it produces yellow specks when you add the sugar sooner. The whites must always be added last.
In making fruit cake, prepare the fruit the day before. In winter time, this may be easily and pleasantly done after tea. It requires a longer time to bake fruit cake, than plain. Every housekeeper should have a close cake-box in which to put cake after cooling it and wrapping it in a thick napkin.
WHITE CAKE.
The whites of 20 eggs. 1 pound of flour. 1 pound of butter. 1 pound of almonds.
Use a little more flour, if the almonds are omitted.--_Mrs. Dr. S._
_White Cake._
1 cup of butter. 3 cups of sugar. 1 cup of sweet milk. The whites of 5 eggs. 3 cups of flour. 3 teaspoonfuls cream of tartar. 1 teaspoonful of soda.--_Mrs. D. C. K._
SUPERIOR WHITE CAKE.
1 pound sugar. The whites of 10 eggs. ¾ pound butter. 1 pound of flour.
Flavor with lemon or rose-water, and bake in a moderate oven.--_Mrs. F. C. W._
LEIGHTON CAKE.
1 pint butter. 1 pint cream. 2 pints sugar. 4 pints flour. 2 teaspoonfuls essence of almonds. The whites of 12 eggs. 2 teaspoonfuls yeast powder, mixed in flour.--_Mrs. N._
WHITE MOUNTAIN CAKE.
4 cups flour. 1 cup butter. 3 cups sugar, creamed with the butter. 1 cup sweet milk. 2 small teaspoonfuls cream of tartar. 1 small teaspoonful of soda. Whites of 10 eggs beaten very light.
Bake in jelly-cake pans; when cold, make an icing of whites of three eggs and one pound of sugar. Grate cocoanut over each layer of icing.--_Mrs. P. McG._
_White Mountain Cake._
1 pound sugar. ½ pound butter. ¾ pound of flour. 1 large teaspoonful essence of bitter almonds. Whites of 10 eggs, whipped very stiff.
Cream butter and sugar, put next the eggs, then the flour, lastly the flavoring.--_Mrs. D. C. K._
_White Mountain Cake._
Make four or five thicknesses of cake, as for jelly cake. Grate one large cocoanut. The juice and grated rind of two lemons or oranges. The whites of six eggs beaten very light, with one pound sugar. To this add the milk of one cocoanut, then rind and juice of one orange. Lastly, stir in the cocoanut well, and put between the cakes as you would jelly.--_Mrs. J. L._
_White Mountain Cake._
1 pound flour. 1 pound sugar. ¾ pound butter. Whites of 16 eggs. Wine-glass of wine or brandy. Bake in flat pans.
Grate two cocoanuts. Beat the whites of four or five eggs to a stiff froth, and mix as much sugar as for icing. Stir in the cocoanut; spread between each layer of the cake, as jelly cake. Ice it all, or only on top, or not at all, as you please.--_Mrs. M._
_Mountain Cake._
The whites of 8 eggs. 1 cup of butter. 2 cups of sugar. 3 cups of flour. ½ cup sweet milk. 1 teaspoonful of cream of tartar. ½ teaspoonful of soda.
Mix all the ingredients well, and flavor with lemon. Bake in very shallow pans. Ice each cake separately and cover with jelly; then form a large cake, and ice over.--_Mrs. Dr. S._
SNOW MOUNTAIN CAKE.
1 cup of butter. 3 cups of sugar, creamed together. 1 cup of sweet cream. 1 teaspoonful cream of tartar and ½ teaspoon of soda, sprinkled in 3½ cups of sifted flour. Whites of 10 eggs.
Bake in thin cakes as for jelly cakes. Ice and sprinkle each layer with grated cocoanut.
Take the whites of three eggs for the icing, and grate one cocoanut.--_Mrs. C. M. A._
SNOW CAKE.
Whites of 10 eggs. 1½ cups of sugar. 1 cup of flour. 2 teaspoons of cream of tartar. Salt. Flavoring.
Rub the flour, cream tartar, sugar, and salt, well together. Add the eggs beaten light, and stir only sufficient to mix very lightly.--_Mrs. G. P._
WHITE MOUNTAIN ASH CAKE.
1 pound white sugar. 1 teacup of butter. ½ teacup sweet milk. Whites of 10 eggs. ½ small teaspoonful of soda. 1 teaspoonful cream tartar. 3 cups of flour. Flavor with vanilla or almond.
Bake in jelly-cake pans, with icing and cocoanut between.
_Icing for cake._--One pound fine white sugar, and whites of three eggs.--_Miss E. P._
MOUNTAIN ASH CAKE.
The whites of 8 eggs. 1 cup of butter. 2 cups of sugar. 3 cups of flour. ½ cup of sweet milk. ½ teaspoonful of soda. 1 teaspoonful cream of tartar.
Mix all the ingredients well, and flavor with lemon.
Bake in shallow pans; ice each cake separately and cover with jelly, then form a large cake and ice over.--_Mrs. P._
BRIDE'S CAKE.
1 pound flour. ¾ pounds sugar. ½ pound butter. Whites of 14 eggs.
Cream sugar and butter together, and stir in them flour and beaten whites, very little at a time; one and a half pounds fruit, prepared and mixed with batter, will make a nice fruit cake.--_Mrs. H. D._
_Bride's Cake._
Whites of 18 eggs. 1¼ pounds sugar. 1 pound flour. ¾ pound butter.
Cream butter and sugar together; whip the eggs to a stiff froth, then add gradually, flour, butter, sugar.
Season with lemon or brandy. Bake as pound cake.--_Mrs. R. E._
_Bride's Cake._
1½ pounds flour. 1½ pounds sugar. 1-1/8 pounds butter. Whites of 20 eggs. ½ a teaspoon of powdered ammonia dissolved in ½ a wineglass of brandy. Heavy plain icing. 1½ pound mould.
Insert the ring after the cake is baked.--_Miss S._
_Bride's Cake._
¾ pound flour. ½ pound butter. 14 whites of eggs. 1 pound sugar--beat in the whites. The acid of 1 green lemon.
Double for one and a half pound cake.--_Mrs. J._
SILVER CAKE.
Whites of 8 eggs. ¼ pound of butter. ½ pound of sugar. ¼ and ½ a quarter of a pound of sifted flour, or 6 ounces of flour.
Cream the butter and sugar.--_Mrs. W. C. R._
_Silver Cake._
1 pound powdered sugar. ¾ pound flour. ½ pound butter. Whites of 11 eggs. 1 teaspoonful essence of bitter almond.
Cream the butter, gradually rub in the flour, then the sugar; add the flavoring; last of all, stir in the whites of the eggs beaten to a stiff froth. Flavor the icing with vanilla or bitter almonds.--_Mrs. S. T._
_Silver Cake._
One cup sugar. ½ cup butter. 1½ cups flour. ½ cup of milk. ½ teaspoon of cream tartar, and half as much soda. Whites of 4 eggs.
Beat the butter and eggs to a cream, then add the milk and flour with the soda and cream tartar; whisk the whites of the eggs to a froth, and stir them in gently at the last. Flavor with lemon.--_Mrs. C._
GOLD CAKE.
1 pound flour. 1 pound sugar. ¾ pound butter. Yolks of 11 eggs. Grated rind of an orange. Juice of 2 lemons. 1 teaspoonful soda.
Cream the butter well, rub into it the flour. Beat the yolks well, put in the sugar, and beat again; add the orange rind and lemon juice.
Mix all together, and beat for ten minutes. Last of all, sift in the soda, stirring it in well. Requires two hours to bake in one pound cake-mould. Flavor the icing with lemon.--_Mrs. S. T._
ANGEL'S CAKE.
Whites of 8 eggs, well beaten. 1 cup of butter. 2 cups of sugar. 3 cups of flour. 1 teaspoonful cream of tartar. ½ teaspoonful of soda, dissolved in ½ cup of milk.
Mix in this way; add the sugar to the eggs, then the butter well creamed, then the flour and milk alternately. Season to taste. Bake thin, and spread icing between, on the top and sides, sprinkling grated cocoanut over the whole.--_Mrs. C._
LADY CAKE.
1 pound sugar. ½ pound of flour. 6 ounces of butter. The whites of 14 eggs.
Season with two drops oil of bitter almond.--_Miss S._
_Lady Cake._
The whites of 8 eggs, beaten to a froth. 3 cups flour. 2 cups of sugar. 1 cup of butter, creamed with the sugar. 1 teaspoonful cream of tartar in the flour. ½ teaspoonful of soda in ½ cup sweet milk.
Beat all together, and bake in a mould or small pans. Season to taste. A little whisky or rum improves cake of all kinds.--_Mrs. Dr. C._
DELICATE CAKE.
2 cups white sugar. 2½ cups corn starch. 8 tablespoonfuls butter. Whites of 8 eggs. ½ teaspoonful soda, dissolved in milk. ½ teaspoonful cream tartar in corn starch.
Flavor with juice of one lemon.--_Mrs. R. R._
_Delicate Cake._
One pound pulverized white sugar, seven ounces of butter (stirred to a cream).
Whites of 16 eggs, beaten stiff.
Stir in 1 pound of sifted flour.
Flavor to the taste. Bake immediately.--_Mrs. A. H._
MERRY CHRISTMAS CAKE.
2 cups sugar. 1 cup corn starch. 2 cups flour. 1 cup butter. ½ cup sweet milk. Whites of 8 eggs. 2 teaspoonfuls baking powder.
Bake in jelly-cake pans. Between each layer when done, on sides and top, spread icing, with grated cocoanut. A very pretty dish.--_Mrs. McG._
CORN STARCH CAKE.
1 cup butter. 2 cups sugar. 1½ cups corn starch. 2 cups flour. 1 cup milk, perfectly sweet. ½ teaspoonful soda. ½ teaspoonful cream tartar.
Beat the sugar and butter together. Dissolve the soda and corn starch in the milk; put the cream tartar in the flour. Mix these well, and then add the whites of eight eggs well beaten.-_-Mrs. S._
WHITE FRUIT CAKE.
1 pound sugar. 1 pound flour. 1 pound butter. 1 pound blanched almonds. 3 pounds citron. 1 cocoanut. Whites of 16 eggs.--_Mrs. Dr. J._
_White Fruit Cake._
1 pound pulverized sugar. ¾ pound butter. Whites of 12 eggs, beaten very light. 1 pound flour. 2 grated cocoanuts. 2 pounds citron, cut in small pieces. 2 pounds blanched almonds, cut in thin slices.
Bake slowly.
_White Fruit Cake._
Whites of 16 eggs, beaten well. 8 ounces butter. 1 pound flour. 1 pound sugar. 1 teacup citron. 1 cup almonds. 3 cups grated cocoanut.
The citron and almonds to be cut and blanched, of course.
_White Fruit Cake_ [_superior, tried recipe_].
1 pound white sugar. 1 pound flour. ½ pound butter. Whites of 12 eggs. 2 pounds citron, cut in thin, long strips. 2 pounds almonds, blanched and cut in strips. 1 large cocoanut, grated.
Before the flour is sifted, add to it one teaspoonful of soda, two teaspoonfuls cream tartar. Cream the butter as you do for pound cake, add the sugar, and beat it awhile; then add the whites of eggs, and flour; and after beating the batter sufficiently, add about one-third of the fruit, reserving the rest to add in layers, as you put the batter in the cake-mould. Bake slowly and carefully, as you do other fruit cake.--_Mrs. W._
BLACK CAKE.
1¼ pounds butter. 1½ pounds sugar. 1½ pounds flour. 1½ dozen eggs. 2 pounds stoned raisins. 2 pounds picked and washed currants. 1 pound sliced citron. 2 tablespoonfuls pulverized cloves. 2 tablespoonfuls nutmeg. 2 tablespoonfuls mace. 2 tablespoonfuls cinnamon. 1 tablespoonful powdered ginger. 1 teaspoonful salt. 2 wineglasses of brandy.--_Mrs. D._
_Black Cake._
1½ pounds flour. 1½ pounds butter. 1½ pounds sugar. 1 pound citron. 2 pounds beaten raisins. 2 pounds sweet raisins, well cut. 2 pounds currants.
The juice and rind of two lemons and two oranges, one teaspoonful of soda; after the beaten fruit is well beaten, add the cut fruit. The citron or orange peel should never be rubbed in flour.--_Mrs. P._
_Black Cake._
Yolks of 24 eggs. 1 pound butter. 1 pound sugar.
Take out a gill of the sugar, and in place put one gill of molasses, one pound flour; out of it take six tablespoonfuls, and in place put five spoonfuls of seconds, and one of corn meal.
4 pounds seedless raisins. 1/3 pound citron. ½ pound currants. ½ pound almonds and palm nuts. 2 ounces grated cocoanut. 2 ounces fine chocolate. 1 tablespoonful finely ground coffee. 1 tablespoonful allspice, mace, and cloves. 1 tablespoonful vanilla. 1 gill blackberry wine, or brandy. 1 teaspoonful soda. 2 teaspoonfuls cream tartar.
Bake the mass six hours very moderately.--_Mrs. J._
FRUIT CAKE WITH SPICES.
1 pound butter. 1 pound sugar. 1 pound flour. 1 dozen eggs.
Mix as for pound cake.
Add 1 pound almonds. 1 pound raisins. ¼ pound citron. 1 ounce mace. 1 ounce cloves. 1 ounce allspice.--_Mrs. A. C._
FRUIT CAKE.
2 pounds best stoned raisins. 2 pounds currants. 1 pound citron. 12 eggs. 1 pound fresh butter. 1 pound loaf sugar. 1 pound flour.
Make the batter as you would for nice cake, and before adding the fruit, stir into the batter--
4½ teaspoonfuls cream of tartar. 1½ teaspoonful soda. 1 large tablespoonful of ground cinnamon. 1 small tablespoonful of white ginger. 4½ nutmegs. 1 tablespoonful of _best_ molasses.
Add by degrees the fruit and one-half teacup best brandy; bake slowly five hours. Excellent, and will keep good six months.--_Mrs. F._
_Fruit Cake._
18 eggs. 1½ pounds flour. 1½ pounds sugar. 1½ pounds butter. 2 pounds raisins. 2 pounds currants, washed and picked. 1½ pounds citron. 2 nutmegs. 2 pounds almonds, weighed in shell. 2 tablespoonfuls cinnamon. 2 tablespoonfuls mace. 1 small teaspoonful cloves. 1 small teaspoonful salt. 2 teaspoonfuls ginger. 2 wine-glasses of wine. 1 wine-glass of brandy. 1 teaspoonful soda. 2 teaspoonfuls cream of tartar, in a cup of milk.
Let it rise about three hours, then bake slowly, and let it stand a good while after it is baked, in the oven.--_Mrs. C. B._
_Fruit Cake._
2½ pounds butter. 2½ pounds flour. 25 eggs. 2½ pounds sugar. 3 pounds citron. 5 pounds currants. 5 pounds raisins. A large spoonful cinnamon. 1 spoonful mace. 4 nutmegs. A glass wine. A glass brandy.
This will make a very large cake.--_Mrs. A. P._
_Fruit Cake._
1½ pound risen dough. 10 eggs. 2 cups butter. 4 cups sugar. 1 cup milk. 1 cup wine, or brandy. 1 light teaspoonful soda. 1 teaspoonful lemon extract. ½ teaspoonful cloves.
Beat these ingredients together and add one pound of stoned raisins, one pound of citron dredged in flour.
If very soft for cake, add a little flour.--_Mrs. J. W._
RICH FRUIT CAKE.
1 quart of sifted flour. 1 pound of fresh butter, cut up in 1 pound powdered sugar. 12 eggs. 3 pounds of bloom raisins. 1½ pound of Zante currants. ¾ pound of sliced citron. 1 tablespoonful each of mace and cinnamon. 2 nutmegs. 1 large wineglassful Madeira wine. 1 large wineglassful French brandy mixed with the spices.
Beat the butter and sugar together--eggs separately. Flour the fruit well, and add the flour and other ingredients, putting the fruit in last. Bake in a straight side mould, as it turns out easier. One pound of blanched almonds will improve this recipe. Bake until thoroughly done, then ice while warm.--_Mrs. L._
_Fruit Cake._
1 pound sugar. 1 pound flour. 1 pound butter. 2 pounds raisins. 2 pounds currants. 1 pound citron. 2 tablespoonfuls of mace and cinnamon. 2 nutmegs, powdered. ½ pint of brandy and wine, mixed.
Bake in a slow oven. Seedless raisins are best for cake.--_Mrs. F. C. W._
PINEAPPLE, OR ORANGE CAKE.
1 cup of butter. 3 cups sugar. 5 eggs, beaten separately. 3½ cups flour. ½ cup sweet milk. 2 teaspoonfuls cream of tartar. 1 teaspoonful soda.
Bake in jelly-cake tins, four or five deep. Have ready a thick icing, which put on the cakes as thickly as will stick; spread thickly on that the grated pineapple, or orange, the icing to be flavored with the juice of the fruit and a little tartaric acid.--_Mrs. C. C._
ORANGE CAKE.
Bake sponge cake in jelly-cake pans, three for each cake. Spread an icing between the cakes, made of whites of three eggs, beaten very light, and one and one-quarter pounds powdered sugar.
The rind and juice of one large, or two small oranges.
The rind and juice of one-half lemon; the other half to be used for the cake.--_Mrs. P. McG._
_Orange Cake._
8 eggs. 1½ pounds sugar. 1½ pounds flour. ¾ pound butter. 1 pint milk. 2 teaspoonfuls cream tartar. 1 teaspoonful soda.
Beat the eggs very light, and mix in the sugar and creamed butter. Pour in half the milk, and dissolve the cream tartar and soda in the other half. Add the sifted flour as quickly as possible after the foaming milk is poured in. Bake in jelly-cake pans.
Take six oranges, grate the peel and squeeze the juice with two pounds pulverized sugar. If you use sweet oranges, add the juice of two lemons. After stirring to a smooth paste, spread between the layers of the cake. Ice, or sprinkle over sugar the last layer on top of the cake.--_Mrs. J. C. W._
_Orange Cake._
First make a sponge cake with twelve eggs, the weight of twelve eggs in sugar, and weight of ten in flour. Then make an icing of the whites of two eggs, the juice of one lemon, and the juice and grated rind of two oranges; add sufficient powdered sugar to make the proper consistency for icing--then put between each cake, and on top of the whole cake.--_Mrs. C. B._
LEMON CAKE.
1 cupful butter. 3 cupfuls white sugar. 5 eggs beaten separately.
Cream butter and sugar together.
1 teaspoonful soda. 1 cup milk. The juice and grated rind of one lemon. 5 small teacupfuls flour.
Bake in small or shallow tins.--_Mrs. C._
_Lemon Cake._
One cupful of butter, three cupfuls of white sugar, rubbed to a cream.
Stir in the yolks of five eggs well beaten, and one teaspoonful of soda dissolved in a cupful of milk; add the whites, and sift in as lightly as possible four cupfuls of flour. Add the juice and grated peel of one lemon.--_Mrs. Dr. S._
"ROBERT E. LEE" CAKE.
Twelve eggs, their full weight in sugar, a half-weight in flour. Bake it in pans the thickness of jelly cakes. Take two pounds of nice "A" sugar, squeeze into it the juice of five oranges and three lemons together with the pulp; stir it in the sugar until perfectly smooth; then spread it on the cakes, as you would do jelly, putting one above another till the whole of the sugar is used up. Spread a layer of it on top and on sides.--_Mrs. G._
"GEN. ROBERT LEE" CAKE.
10 eggs. 1 pound sugar. ½ pound flour. Rind of 1 lemon, and juice of ½ lemon.
Make exactly like sponge cake, and bake in jelly-cake tins. Then take the whites of two eggs beat to a froth, and add one pound sugar, the grated rind and juice of one orange, or juice of half a lemon. Spread it on the cakes before they are perfectly cold, and place one layer on another. This quantity makes two cakes.--_Mrs. I. H._
COCOANUT CAKE.
1 teacup fresh butter. 3 teacups white sugar. 3½ teacups flour. Whites of ten eggs. 1 cup sweet milk. 1 light teaspoonful soda. 2 light teaspoonfuls cream of tartar. A little essence of lemon.
Bake in cakes an inch thick and spread with icing, having grated cocoanut stirred in; pile one on another, allowing a little time for drying off. In making the icing, reserve some plain for the outside of cake. Finish off by sprinkling on the prepared cocoanut.--_Miss P._
_Cocoanut Cake._
Beat to a fine cream three-quarters of a pound of butter and half a pound of sugar. Add gradually eight eggs well beaten, then mixed, one tablespoonful essence of lemon, one small nutmeg, grated; mix all well together, then stir in lightly half a pound flour in turn with half a pound of grated cocoanut. Pour the mixture in a well-buttered pan, and bake quickly.--_Mrs. C. V. McG._
MOUNTAIN COCOANUT CAKE.
Cream together one pound sugar, half a pound butter. Beat eight eggs lightly without separating. Stir them gradually into the butter and sugar. Sift in one pound of flour, beat all light, then put in an even teaspoonful of soda dissolved in half a teacupful of sweet milk, two even teaspoonfuls cream of tartar dissolved in the same quantity of milk. Season with lemon or vanilla. For the icing, nine tablespoonfuls of water and one pound sugar; boil until it glistens. Beat the whites of four eggs to a stiff froth, stir into the boiling icing, then add half a pound of grated cocoanut. Spread the icing between the cakes and on the top.--_Miss S._
ANGEL'S BREAD.
_A variety of Cocoanut Cake._
1 cup butter. 2 cups sugar. 3 cups flour. Whites of eight eggs. ½ cup sweet milk. ½ teaspoonful soda, 1 teaspoonful cream of tartar, stirred in the milk. Flavor with vanilla. Bake in jelly-cake pans. 1 grated cocoanut.
Spread top and bottom of cake with icing, then put on the cocoanut, and so on till your cake is large as you wish. Ice the whole cake, and sprinkle on cocoanut. Make the icing, three whites to one pound of pulverized sugar, with juice of one lemon.--_Mrs. D. R._
CLAY CAKE.
3 cups sugar. 1 cup butter. 4 cups flour. 1 cup sweet milk. 6 eggs. 1 teaspoonful soda in the milk. 1 teaspoonful cream of tartar in the flour.
Flavor with vanilla. Bake it in layers.
_Icing for the Cake._--Beat the whites of four eggs into a froth, and add nine teaspoonfuls of pulverized sugar to each egg, flavoring it with vanilla. Then grate up two large cocoanuts, and after icing each layer, sprinkle grated cocoanut on it. Put the layers on each other as in making jelly cake.--_Mrs. L. W._
_Cocoanut Cake._
2 cups powdered sugar. ½ cup butter. 3 eggs. 1 cup milk. 3 cups flour. 2 teaspoonfuls cream of tartar. 1 teaspoonful soda.
Bake in jelly-cake pans.
Filling: one grated cocoanut; to half-pound of this add the whites of three eggs beaten to a froth, one cup of powdered sugar; lay this between the layers of the cake; mix with the other half of the cocoanut four tablespoonfuls powdered sugar, and strew thickly on top of the cake.--_Mrs. D. C. K._
_One, Two, Three, Four Cocoanut Cake._
1 cup butter. 2 cups sugar. 3 cups flour. Whites of 4 eggs. 1 teaspoonful cream of tartar. ½ teaspoonful soda. ½ small cocoanut, stirred in at the last.--_Mrs. D. C. K._
_Cocoanut Cake._
1 teacup of butter. 3 teacups of sugar. 3½ teacups of flour. Whites of 10 eggs. ½ cup sweet milk, with one teaspoon not quite full of soda. 2 teaspoonfuls cream of tartar. Essence of lemon.