Part 21
Beat the eggs very light. Cream the butter, then mix the ingredients gradually. Sift the cream tartar with the flour, and dissolve the soda in the milk, and add to the cake last. Bake in pans; an inch thick when baked. Mix prepared cocoanut with the icing; ice the top of the first cake with the cocoanut icing, dry it slightly; lay another cake on top, and ice again, and continue until the last cake is added, then ice all over. When the last coat of icing is put on, sprinkle the prepared cocoanut all over the cake, to give it a frosted appearance.--_Mrs. M. S. C._
CHOCOLATE CAKE.
1½ pounds grated chocolate. 12 eggs. 1¾ pounds brown sugar. 1 teaspoonful cinnamon. 1 teaspoonful nutmeg. 1 teaspoonful cloves. A few coriander-seed.
Break the eggs in the sugar and beat them, adding the chocolate by degrees, until well incorporated; then add the spices, all of which must be well powdered. Grease some small tins with lard, and bake quickly.--_Mrs. T._
_Chocolate Cake._
2 cupfuls sugar. 1 cupful butter. 3 cupfuls flour. ¾ cupful sour cream or milk. 3 eggs. 1 teaspoonful cream tartar. ½ teaspoonful soda.
Beat the sugar and butter together; break the eggs into it one at a time; then add the flour, then the sour cream with the soda. Bake in jelly-cake pans.
Filling: two ounces of chocolate, one cupful of sugar, three-quarters cup of sweet milk; boil half-done.--_Mrs. F._
_Chocolate Cake._
3 cupfuls sifted flour. 1½ cupfuls sugar. 1 cupful sweet milk. 1 egg. 2 tablespoonfuls butter. 1 teaspoonful soda. 2 teaspoonfuls cream tartar. 1 teaspoonful essence lemon.
Beat the butter and sugar to a cream, then add the milk (in which the soda should be dissolved), next the eggs well beaten, and lastly the essence. Mix two cupfuls of flour, and afterwards the third cupful of flour into which the cream tartar has been stirred. Bake in square, flat pans. Grate three ounces of chocolate, add four tablespoonfuls of milk; warm slowly, and add eight tablespoonfuls of white sugar. Boil three minutes, and pour over top of the cake. If you choose, you can slice open the cake, and put inside of it a custard of one pint of milk, warmed, and two eggs added, with sugar and flour to your taste.--_Mrs. H._
_Chocolate Cake._
2 cupfuls sugar. 1 cupful butter. Yolks of 5 eggs and whites of 2. 1 cupful milk, 3½ cupfuls flour. ½ teaspoonful soda. 1 teaspoonful cream tartar, sifted in the flour.
Bake in jelly-cake tins.
Filling: whites of three eggs, one and a half cupfuls of sugar, three tablespoonfuls of grated chocolate, one teaspoonful of vanilla. Beat well together; spread on top and between layers of the cake.--_Mrs. K._
_Chocolate Cake._
Cream together one pound sugar, one and a half pounds butter. Beat eight eggs light without separating; stir them gradually into the sugar and butter. Sift in one pound of flour; beat all light. Then put in an even teaspoonful of soda dissolved in a half-teacupful of sweet milk, two even teaspoonfuls cream tartar dissolved in the same quantity of milk. Season with lemon or vanilla. Bake in jelly pans.
Icing for the same: nine tablespoonfuls of water, one pound of sugar; boil till it glistens.
Beat the whites of four eggs to a stiff froth. Stir them into the boiling icing, then add one-quarter pound grated chocolate.
Spread the icing between the cakes and over the top.--_Miss S._
CHOCOLATE JELLY CAKE.
Make a sponge cake according to old family recipe, bake either in jelly tins or moulds; then slice the cake for the following preparation: one teacupful of milk, half a cake Baker's chocolate, scraped or grated, one egg beaten with sugar enough to make it sweet; flavor with vanilla. Let it boil (stirring all the time) till quite thick. Place it evenly and thickly between the slices of cake. Instead of the sponge cake, some use the ordinary jelly-cake recipe.--_Mrs. B._
CITRON CAKE.
12 ounces flour. 12 ounces butter. 10 eggs. 1 pound sugar. 1 pound citron, cut in thin slices.
Mix like a pound cake.--_Mrs. C. L. T._
_Citron Cake._
4 large coffeecups sifted flour. 2½ cupfuls powdered sugar. 1 cupful butter. Whites of 10 eggs, beaten to a stiff froth. Add two tablespoonfuls rose water.
Butter a cake pan, and put alternate layers of batter and citron sliced in long, thin slices.--_Mrs. McG._
CITRON CAKE.
1 pound flour. 1 pound sugar. ¾ pound butter. 12 eggs. 2 pounds citron. 2 pounds grated cocoanut. 2 pounds almonds. 1 teaspoonful mace.--_Mrs. M. E._
_Citron Cake._
1 pound of flour. ½ pound of sugar, ¾ pound of butter. 10 or 12 eggs. 2 pounds of citron. 1 cocoanut, grated.
Fruit to be put in last.--_Mrs. Dr. S._
ALMOND CAKE.
1¼ pounds of sugar. 1¼ pounds of butter. 1 pound of flour. 12 eggs. 1 pound almonds.--_Mrs. B._
_Almond Cake._
12 eggs. 1 pound flour. 1 pound sugar. 1 pound butter. 1 pound almonds (blanched). 1 pound citron.
Blanch the almonds, and slice the citron thin.
One wine-glass of brandy.
Mix like pound cake.--_Mrs. S. T._
DARK FIG CAKE.
2 cups of sugar. 1 cup of butter. One cup of cold water, with one teaspoonful of soda dissolved in it. 3 cups of raisins, chopped fine. Cinnamon and nutmeg. 4 eggs. 1 pound of figs.
Use the figs whole, covering them well with the cake to prevent burning. Bake in layers, frosting between each layer. Make as stiff as pound cake. Cut with a very sharp knife, to prevent crumbling. This recipe makes two loaves.--_Mrs. A. T._
CURRANT CAKE.
1 cup butter. 2 cups sugar. ½ cup sweet milk. 5 eggs. 4 cups flour. ½ a nutmeg. 3 teaspoonfuls baking powder.
One pound currants washed, dried, and rolled in the flour.--_Mrs. W. L. H._
POUND CAKE.
1 pound butter. 1 pound flour. 1 pound sugar. 16 eggs, yolks of 4.
After the butter is creamed, work the sugar and butter well before mixing.--_Mrs. M. S. C._
_Pound Cake._
1 pound sugar. 1 pound butter. 1 pound of flour. 12 eggs.
Cream the butter; rub into it gradually the sifted and dried flour. Beat the yolks of ten eggs very light, then add the powdered sugar, beat again, add a wine-glass of brandy or one of good whiskey flavored with nutmeg, or the grated rind of a lemon; mix all together. Stir in the whites of twelve eggs beaten to a stiff froth, just before baking. It will take two hours to bake.--_Mrs. S. T._
_Pound Cake._
1 pound flour. 1 pound of sugar. ¾ pound of butter. 10 eggs.
Cream the butter well with flour; beat the yolks well, and add, by degrees, the butter and flour, and then the whites beaten to a stiff froth. Season with mace and one glass of wine. Bake in cups well greased. For fruit cake add to above, two pounds of raisins, two pounds of currants, one-half a pound of citron, stirred in by degrees. Add nutmeg and cinnamon to the seasoning. One pound of butter, and one dozen eggs for fruit cake.--_Mrs. A. C._
_Pound Cake._
Beat the whites of twelve eggs to a stiff froth. The yolks beat until they look light and white; then beat in one pound of sugar; next add the whites; cream the light pound of butter until it looks frothy; then sift in by degrees one pound of flour and cream them together, and add the other mixture. Put a little powdered mace, if you like, a wine-glass of wine, and the same of brandy.--_Mrs. W._
VERY DELICATE POUND CAKE.
16 eggs, 4 yolks. 1 pound of flour. 1 pound of sugar. ¾ pound of butter.--_Mrs. S. T._
SUPERIOR POUND CAKE.
1 pound of white sugar. ¾ pound of butter. 1 pound of flour. Whites of 12 eggs, yolks of 9.
Cream the butter; add part of the sugar and yolks, and beat well; then gradually add the whites, and flour and balance of yolks. Beat well, flavor with extract of lemon, and bake in a moderate oven.--_Mrs. F. C. W._
_Pound Cake._
1 pound flour. 1 pound sugar. ¾ pound butter. 11 eggs.
Sift and dry the flour, sift the sugar; wash all the salt out of the butter, and squeeze all the water out of it. Cream the butter with half the flour or more; beat the whites and yolks separately, beating rather more than half of the sugar with the yolks; then rub the remaining sugar and flour up together. Mix all these ingredients, part at a time, first one, then another. Beat well, and season with French brandy and lemon, or wine and nutmeg, to your taste.--_Mrs. M._
BUTTER SPONGE CAKE.
14 eggs. Weight of 14 in sugar. Weight of 8 in butter. Weight of 6 in flour. Juice and grated rind of two lemons.
All the ingredients added to the beaten yolks, and the frothed whites stirred in last.--_Mrs. S. T._
_Butter Sponge Cake._
14 eggs. Their weight in sugar. 8 in flour. 6 in butter. The rind of 1, and juice of 2 lemons.
Bake quickly.--_Mrs. S._
SPONGE CAKE.
The weight of 1 dozen eggs in sugar. The weight of 4 eggs in flour. The juice and rind of 1 lemon.
Beat well, and bake quickly.--_Mrs. McG._
CONFEDERATE SPONGE CAKE.
1 cupful white sugar. 2 cupfuls sifted flour. ½ cupful cold water. 3 eggs.
One teaspoonful yeast powder in the flour; flavor to the taste. Mix yolks and sugar, then add the water after the whites (beaten to a stiff froth first), then the flour.--_Miss S._
SPONGE CAKE.
14 eggs. Weight of 10 in powdered sugar. Weight of 6 in flour. Grated rind and juice of 1 lemon.
Beat the yolks of eight eggs very light, then add the sugar and beat again. Put in the juice and grated rind of a lemon, then the whites of fourteen eggs beaten to a stiff froth. Beat all together for fifteen minutes without cessation, stirring in the flour last, barely mixing; do not beat it. Pour into buttered moulds or shapes and bake in a hot oven. A large cake will require fully an hour for baking. If it bakes too fast on top, cover with buttered paper.--_Mrs. S. T._
_Sponge Cake._ (_Never fails._)
12 eggs. Their weight in sugar. The weight of 7 in flour. Juice of 1 lemon. 1 tablespoonful good vinegar.
Beat the whites, beat the yolks and sugar; add the whites, beat well; add the flour, and after adding it, do not beat it longer than is required to stir it in; then add the lemon and vinegar, just as you put it in the tins or moulds.
When the cake is hot, _lemon sauce_ is nice to eat with it.--_Mrs. K._
CREAM SPONGE CAKE.
4 eggs, whites and yolks beaten separately. 2 teacupfuls sugar. 1 cupful sweet cream. 2 heaping cupfuls flour. 1 teaspoonful soda.
Two teaspoonfuls cream of tartar, mixed in the flour before it is sifted. Add whites of eggs last thing before the flour, then stir that in gently, without beating. Very nice.--_Mrs. F. C. W._
EXTRA SPONGE CAKE.
Whites of 14 eggs. Yolks of only 7.
One pound best white sugar stirred in the yolks after they are well beaten. Add the whites, and lastly stir in very lightly half a pound of sifted flour. Beat very little after putting in the flour. Bake quickly.--_Mrs. D. C. K._
SPONGE CAKE ROLL.
6 eggs. 1½ teacups flour. 1 teacup powdered sugar. Rind and juice of a lemon.
Beat the eggs separately and very light. Do not beat the batter much after adding the flour, which must be done last of all. Get a square baking-pan, butter it, and pour one-half the batter in, reserving the rest for a second layer. Have ready a nice damp towel, lay the cake on it when taken out of the pan; spread over the cake, jam or currant jelly; roll it up whilst damp, and when firmly set put it in a place to dry. It is good eaten with sauce, when for a dinner dish, or it can be cut in slices and eaten as small cakes.--_Mrs. M. C._
SPONGE ROLL.
4 cupfuls of sugar. 4 cupfuls of flour. 1 dozen eggs.
Mix as for sponge cake. Bake in thin sheets and spread on stewed apples, or any kind of fruit, a little sweetened; roll the sheets with the top on the outside. Serve with rich wine sauce.--_Mrs. Col. S._
JELLY FOR CAKE.
1 lemon bruised and strained. 1 cupful sugar. 1 large apple. 1 egg.
Beat the egg and mash the apple fine, grate the lemon peel, then mix all together; put into a can or cup and set into a pot of water. Let boil until it is cooked, and use as you would for common jelly cake.--_Mrs. W. McF._
ANOTHER FILLING FOR CAKE.
Dissolve one-half cake of chocolate in one teacup of cream or milk, and let it cool slowly; then take it off the fire and stir in the well-beaten whites of three eggs mixed with one pound of sugar. Let it cool, stirring all the time till you find that it will harden when cool.
Spread between the cakes while it is still soft.--_Mrs. E. C. G._
JELLY CAKE.
Beat 8 eggs very light. Cream ½ pound butter. ¾ pound flour. ¾ pound sugar well beaten. 1 teaspoonful tartaric acid. 1 teaspoonful of soda.
Stir these in when ready to bake. Bake in thin pans, and put on jelly while warm.--_Mrs. J. L._
LEMON JELLY CAKE.
Bake sponge-cake batter (by recipe given) in jelly-cake pans. Beat with three eggs, two cupfuls sugar, butter size of an egg, melted, and juice and grated rind of two lemons. Stir over a slow fire until it boils, then spread between the layers of cake. Ice with lemon icing, or sift over powdered sugar.--_Mrs. S. T._
JELLY CAKE.
8 eggs. The weight of 4 in flour. The weight of 6 in sugar.
To be baked in flat tins.
For the jelly: one-quarter pound butter, one-half pound sugar, yolks of three eggs, juice and grated rind of one lemon.
To be put in a saucepan and allowed to come to a boil. Then the three whites, beaten to a stiff froth, must be stirred in and the saucepan returned to the fire until it boils up. Spread between layers of cake.--_Mrs. E. C. G._
LEMON JELLY CAKE.
Bake as for the orange cake. For the jelly: take the juice and rind of three lemons, one pound sugar, one-quarter pound butter, six eggs; beat together; scald as you do custard. When cool, it must be thick-spread between the cakes; ice the top.--_Mrs. C. C._
ROLLED JELLY CAKE.
3 eggs. 1 teacup of sugar. 1 teacup of flour.
Beat the yolks of the eggs till light, then add the sugar; continue beating for some time, then add the whites beaten to a stiff froth; next put in the flour, a little at a time. Bake in a long pan, well greased; when done turn out on bread-board, then cover the top with jelly and roll while warm, and slice as needed.--_Mrs. A. H._
_Rolled Jelly Cake._
1 cupful sugar. 1 tablespoonful of butter. 1½ cupful of flour. 2/3 cupful of milk. 1 egg.
Two teaspoonfuls of baking powder sifted with the flour. Bake in a large sheet, and when done, spread on the jelly and cut the sheets in strips three or four inches wide and roll up. If instead of jelly a sauce is made and spread between the layers of cake, it may be eaten as a cream-pie and furnish a very nice dessert. For the sauce, beat together one egg, one teaspoonful of corn-starch, or one tablespoonful flour and two tablespoonfuls of sugar. Stir into a half-pint of milk and boil until it forms a good custard. Remove from the fire and flavor with vanilla.--_Mrs. M._
FILLING FOR JELLY CAKE.
Whites of two eggs, beaten to a froth. 2 cupfuls of sugar. Juice and grated peel of 2 oranges.
Put this between the layers, and on top the cakes.--_Mrs. C. C._
Oranges cut fine, and sweetened and mixed with grated cocoanut, also chocolate, is used for filling jelly cake. Sponge cake is better than the soda recipe.--_Mrs. C. C._
MARBLE CAKE.
Weigh and make a pound cake; add a spoonful of yeast, take one-third part of the batter and add to it two teaspoonfuls of cinnamon, two teaspoonfuls of mace, one teaspoonful of cloves, one teaspoonful of nutmeg, finely ground.
Put in your pan, first a layer of the plain batter, then a layer of the spiced, finishing with the plain. The batter will make three layers of plain and two of spiced. It bakes in beautiful layers.--_Mrs. C. L. T._
MARBLE OR SPICED CAKE.
Make up a pound cake and add two teaspoonfuls of yeast-powder. Take one-third part of the batter and add to it two teaspoonfuls of cinnamon and mace each, one teaspoonful of cloves and allspice each, one nutmeg finely powdered. Then grease a pan and put in first a layer of the plain batter, then the spiced, alternately, till you have it full, finishing with the plain. Bake as a pound cake.--_Mrs. C. V. McG._
MARBLE CAKE. _Light Part._
3 cupfuls sugar. 1 cupful butter. 1 cupful sour cream. 5 cupfuls flour. Whites of 8 eggs. 1 teaspoonful soda.
_Dark Part._
2 cupfuls brown sugar. 1 cupful molasses. 1 cupful sour cream. 1 cupful butter. 5 cupfuls flour. 1 teaspoonful soda. Yolks of 8 eggs. 1 whole egg. 1 wine-glassful wine. Mixed spices.
Put alternately layers of each kind in two-pound moulds.
_Marble Cake._
_Light Part._
1 cupful white sugar. ½ cupful butter. ½ cupful buttermilk. Whites of 3 eggs. 1 teaspoonful cream tartar. ½ teaspoonful soda. 2 cupfuls flour.
_Dark Part._
½ cupful brown sugar. ¼ cupful butter. ½ cupful molasses. ¼ cupful milk. ½ nutmeg. 1 teaspoonful cinnamon. ½ teaspoonful allspice. 2 cupfuls flour. ½ teaspoonful soda. 1 teaspoonful cream tartar. Yolks of 3 eggs.
Put in the mould, alternately, tablespoonfuls of light and dark batter.--_Mrs. D. C. K._
MARBLE OR BISMARCK CAKE.
3 cupfuls white sugar. 1 cupful butter. 1 cupful sour cream, or buttermilk. 5 cupfuls flour. Whites of 8 eggs. 1 small spoonful soda.
This is for the white batter.
_Dark Batter._
2 cupfuls coffee sugar. 1 cupful molasses. 1 cupful sour cream. 1 cupful butter. 5 cupfuls flour. 1 teaspoonful soda. Yolks of 8 eggs, and a whole one. 1 wine-glassful mixed spices, finely powdered.
Put in the pan, in alternate layers of light and dark batter. Bake quickly, like sponge cake. Ice and ornament with chocolate drops. This fills a two-pound mould.
ROSE OR CLOUDED CAKE.
12 eggs, leaving out the whites of 3. 1 pound flour. 1 pound sugar, ¾ pound butter. 2 small teaspoonfuls cream tartar. 2 small teaspoonfuls powdered alum. 1 small teaspoonful soda. 2 small teaspoonfuls cochineal, dissolved in 1/3 cupful boiling water.
Having dissolved the alum, soda, and cream tartar, mix with the cochineal. Stir these ingredients in nearly one-third of the batter. Pour into the cake mould a layer of white batter, and a layer of red batter, alternately, beginning and ending with white; three layers of white and two of red. This is an ornamental cake to cut for baskets.
SPICE CAKE.
Yolks of 4 eggs. Mix 2½ teaspoonfuls yeast powder in 2½ cupfuls flour. 1 cupful brown sugar. ½ cupful syrup, ½ cupful butter, must be melted after being measured. Stir with the sugar 2½ teaspoonfuls powdered cloves. 1 teaspoonful powdered cinnamon. 1 teaspoonful powdered allspice.
The spices must be put in the flour, the syrup added after the sugar and butter are stirred together, then the eggs and milk, and lastly the flour. Mix the above alternately, in your pans, after having them buttered.--_Mrs. W._
CREAM CAKE.
2 cupfuls of sugar. 3 cupfuls of flour. ½ cupful of butter. 3 eggs. 1 cupful of sour milk. 1 teaspoonful of soda. 2 teaspoonfuls of cream tartar.
Dissolve the soda in the milk, melt the butter and add it to the eggs. Add the sugar and cream tartar to the flour. Pour it all together in shallow pans that have been well greased. Bake twenty minutes.
While baking the above, get one pint of sweet milk, one cupful of sugar, one cup of flour, butter one-half size of an egg. If you use cream instead of milk, you can omit butter. Break two eggs into the sugar, beat awhile, then add flour and beat thoroughly. Have the milk on the fire, and as soon as it boils, stir the mixture in it, after thinning it with some of the milk until it is like paste; cook until it is like stiff starch. Season freely with vanilla when cold, and spread it between the cakes as jelly cake is made.
Grated cocoanut can be used instead, by preparing as follows: one large cocoanut grated, two pounds of loaf sugar. Pour the milk from the nut on the sugar; boil it two or three minutes, first mixing in the whites of three eggs; if not soft enough, add some sweet milk. Take it off the fire, stir in the grated cocoanut, and spread between the cakes.--_Mrs. J. F. G._
_Cream Cake._
2 cupfuls of sugar. 1 cupful of sweet milk. 3 cupfuls of flour. 2 tablespoonfuls of butter. 4 eggs. ½ teaspoonful of soda. 1 teaspoonful of cream tartar.
Bake in four jelly pans.
CREAM FOR THE SAME.
2 cupfuls of sugar. ½ pint of sweet milk. 1/3 cupful of flour. 1 egg.
Heat the milk to boiling heat, beat the egg and sugar together; take a little milk, and make a smooth paste with the flour, and stir into the sugar and egg, then stir all into the milk. Let it boil until thick, then spread between cakes.--_Mrs. A. H._
CAPITAL CAKE. (_Delicious._)
1 pound of sugar. 4 cupfuls of flour, after being sifted. 1 cupful of butter. 1 cupful of morning's milk. 6 eggs beaten light. 2 teaspoonfuls of cream tartar, sifted in the flour. 1 teaspoonful of soda dissolved in the milk. Flavor with lemon or nutmeg.--_Mrs. M._
CUP CAKE.
5 cupfuls of flour. 3 cupfuls of sugar. 1½ cupfuls of butter. As much fruit as you like. 1 teaspoonful of soda dissolved in a cupful of milk. 3 eggs. 1 nutmeg. 1 wine-glass wine and brandy mixed.
Mix as pound cake.--_Mrs. J. W. H._
_Cup Cake._
1 cupful of butter. 2 cupfuls of sugar. 2½ cupfuls of flour. ½ cupful of milk. 5 eggs, beaten separately. 1 teaspoonful yeast powder.--_Miss M. W._
_A Nice Cup Cake._
6 eggs. 4 cupfuls of flour. 3 cupfuls of sugar. 1 cupful of butter. 1 cupful of milk. 1 teaspoonful cream of tartar, ½ teaspoonful of soda.
Season with mace and nutmeg. Bake in cups or little tin pans.--_Mrs. Wm. C. R._
A DELICIOUS CAKE.
2¼ pounds flour. 2 pounds butter. 24 eggs, yolks and whites. 12 ounces almonds. 2 tablespoonfuls rose water, in which the almonds should be beaten. 2 wine-glasses of French brandy. 2 heaping teaspoonfuls beaten mace, and a butter-plate of preserved lemon-peel.--_L. T._
_Delicious Cake._
2 cupfuls of sugar. 1 cupful of butter. 1 cupful of milk. 3 cupfuls of flour, after being sifted. 3 eggs. 2 tablespoonfuls baking powder.
Bake in jelly-cake pans, and between each layer put fruit jelly, icing of chocolate and cocoanut each. This quantity will bake five thin cakes.--_Mrs. McG._
CAKE.
1 quart of flour, well dried. 1 cupful of butter. 3 cupfuls granulated sugar--it is better than pulverized. 6 eggs, well beaten. Lemon, or other seasoning.
1 light measure of both Horsford's powders, or, if preferred, a small teaspoonful of soda, and ½ cup of buttermilk.
Cream of tartar takes the place of buttermilk, when used with soda.--_Mrs. A._
CAKE (_with sauce_.)
5 eggs. 1 pound of flour, ¾ pound of sugar. ½ pound butter. 1 cup of cream. 2 teaspoonfuls cream of tartar. 1 teaspoonful of soda.--_Mrs. C. B._
CAKE THAT CANNOT FAIL.
1 pound sugar. 1 pound flour. ¾ pound butter. 8 eggs. 1 teacup of sweet cream. 2 teaspoonfuls cream of tartar, sifted in the flour. 1 teaspoonful of soda dissolved in a little water, and put in the cream. Bake in pans or cups.--_Mrs. P._
CUSTARD CAKE.