Cake: Bake
Put ingredients in a bowl and beat all together for three minutes. using a wooden cake spoon. Bake in a buttered and floured cake pan chirty-five 1 cupful grated, ½ cupful milk, 2 cupfuls brown sugar.
Yolk 1 egg, 1 teaspoonful McIlhenny's Mexiican Vanilla, cupful butter, 2 cupfuls flour, 2 eggs, 2 teaspoonfuls Calumet baking powder.
Stir together in a saucepan the grated chocolate, milk, 1 cupful sugar, yolk 1 egg, and teaspoonful vanilla; cook slowly and cool. Take 1 cupful sugar, the butter, flour, milk, 2 eggs-cream butter and sugar with yolks of eggs; add milk, sifted flour, whites of eggs beaten stiff, beat together, then stir in the custard, lastly add the soda, dissolved in warm water. This cake will keep a long time. Another way is to bake in layers with the following filling: One cupful brown sugar, 1 cupful white sugar, 1 cupful water, 1 tablespoonful vinegar. Boil until like candy, then stir in beaten whites 2 eggs and pound marshmallows, boil again and place on cake, letting each layer cool before adding another.
Pork Cake. 1 pound salt pork, 2 cupfuls boiling water, 2 cupfuls dark-brown sugar, 1 cupful molasses, 1 teaspoonful soda, 1 pound raisins, 1 pound chopped dates, + pound citron shaved fine, 4 cupfuls flour, 1 teaspoonful cinnamon, 1 teaspoonful cloves, 1 teaspoonful allspice, 1 teaspoonful nutmeg.
CAKE Chop the pork so fine as to look almost like lard, pour on it the boiling water, add the sugar, molasses, and soda, stir in the raisins, dates, and citron. Add the flour with the spices, pour the batter in loaf-cake pan, and bake in a moderate oven.
Apple Sauce Cake. cupful water, 1 teaspoonful salt, 2 cupfuls flour, 1 teaspoonful Calumet 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 five minutes.
Line loaf pan with buttered paper, and rose-geranium leaves. Bake in a moderate oven. The leaves can be 1 cupful butter, 2 cupfuls sugar, 4 eggs, 3 cupfuls flour, powder, 1½ teaspoonfuls Calumet baking pulled off with the paper. 1 cupful milk, 6 apples, 6 ounces sugar, 1 teaspoonful butter.
Rub butter and sugar to a cream, add 2 eggs at a time, beating hard.
Sift flour and baking powder together, add with milk, and mix into a batter. Bake in jelly-cake tins. Have apples peeled and sliced, and put on fire with sugar; when tender, rub through fine sieve, and add butter.
When cold, use to spread between layers. Cover cake plentifully with sugar sifted over top.
Banana Cake. cupful butter, 1 cupful sugar, ½ cupful milk, 2 scant cupfuls flour, 1½ teaspoonfuls Calumet baking powder, Whites 4 eggs, teaspoonful McIlhenny's Mexican 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 boiled icing add cupful finely sliced bananas and use as filling. Dust top with powdered sugar.
Geranium Cake. cupful butter, 1 cupful sugar, Lemon Queen Cake. 2 cupfuls sugar, 2 cupfuls flour, 1 cupful butter, 6 eggs, 2 lemons, teaspoonful soda, ½ teaspoonful salt.
Mix salt and soda with flour. Beat butter to a light cream, and add lemon rind. Beat half the sugar into it. Beat yolks of eggs, then whites, then both together. Add sugar to the eggs and beat well. Put in lemon juice last. Bake in small cake tins.
White Fruit Cake. cupful butter, 1½ cupfuls sugar, 3 eggs, 2½ cupfuls flour, 2 teaspoonfuls Calumet baking powder, cupful sweet cream, 1½ pounds raisins, 1 pound currants, cupful citron, cupful orange peel, ½ teaspoonful nutmeg, Dash salt.
Cream the butter and sugar, add the beaten egg yolks, then alternately the cream and flour sifted with baking powder. Stir in the fruit, which has been dredged with flour, also the nutmeg, last of all the whites of eggs beaten to a stiff froth. Bake in deep pans lined with paraffin paper.
MRS. CURTIS'S COOKBOOK Walnut Mocha Cake. cupful butter, 1 cupful sugar, cupful cold coffee, 1½ cupfuls flour, 2½ teaspoonfuls Calumet baking powder, Whites 3 eggs, 1 cupful broken walnut meats.
Cream the butter and sugar, mix alternately the cold coffee and flour sifted with the baking powder, then stir in the walnut meats and whites of eggs beaten stiff. Bake in a deep pan and cover with White-Mountain Frosting, garnished with half walnuts.
Cider Cake. 2 cupfuls sugar, 1 cupful butter, 3 eggs, cupful cider, 4 cupfuls flour, 1 teaspoonful cloves, 1 teaspoonful soda.
Cream the butter and sugar, beat in the yolks of eggs, sift together the flour, soda, and spice, and mix alternately with the cider; last add the whites of eggs whipped to a stiff froth.
Neapolitan Cake. 2 cupfuls sugar, 1 cupful butter, 3 eggs, 1 cupful milk, 3 cupfuls flour, 1½ teaspoonfuls Calumet baking powder.
Make this cake exactly after the directions given for other cakes, then divide the batter into 3 equal parts.
Color one third brown with a square of Runkel's Chocolate melted, another part pink with a morsel of pink coloring paste dissolved in½ teaspoonful McIlhenny's Vanilla, leave the third part uncolored; pour each portion into a layer-cake tin and bake in a moderate oven. Lay on a platter first the white cake, then the chocolate, then the pink, putting each one together with White-Mountain Frosting; cover the top thickly with the same icing.
Citron Cake. cupful butter, 1 cupful sugar, 3 eggs, cupful milk, 3 cupfuls flour, 1 cupful citron, 1½ teaspoonfuls Calumet baking powder.
Cream the butter and sugar, add the beaten egg yolks, then the flour sifted with the baking powder, alternately with the milk. Whip the whites of eggs to a dry froth, blend into the cake batter, add the finely shaved citron, and bake an hour in a moderate oven.
Huckleberry Cake. cupful butter, 1 cupful sugar, 3 eggs, cupful milk, 2 teaspoonfuls Calumet baking powder, 2 cupfuls flour, 1 cupful huckleberries.
Cream the butter and sugar, add the beaten eggs, milk and flour sifted with the baking powder. Stir in a cupful huckleberries dredged with flour, and bake in a moderate oven in a deep cake pan. This cake may be eaten cut in slices or served hot as a dessert with vanilla sauce.
Cocoanut-and-Citron Cake. cupful butter, 1 cupful sugar, 2 eggs, 1½ cupfuls flour, 2 teaspoonfuls Calumet baking powder, cupful milk.
Cream the butter and sugar, add the beaten egg yolks, then the milk CAKE with the flour and baking powder; last of all stir in the whites of eggs whipped to a stiff froth. Bake the cake in two layers. Prepare the frosting after this fashion: Whip pint double cream till stiff, blend with cupful powdered sugar and stir in 2 cupfuls finely grated cocoanut.
Spread between the cake, also on top, scattering it with shaved citron.
This cake must be eaten soon after it is made, else it becomes sour and soggy.
Gold Cake. cupful butter, cupful sugar, Yolks 5 eggs, 1 teaspoonful orange extract, cupful flour, 1½ teaspoonfuls Calumet baking powder, + cupful milk.
Cream the butter, add sugar slowly, and continue beating. Add the yolks of eggs beaten until thick and lemon-colored, and the orange extract. Mix and sift the flour with the baking powder, and add alternately with milk to the first mixture. Bake in a buttered and floured tin.
Hickory Cake. 1 cupful butter, 2 cupfuls sugar, 1 cupful cold water, Yolks 4 eggs, 1 teaspoonful ground mace and cinnamon mixed, 2 teaspoonfuls Calumet baking powder, 3 cupfuls flour, 2 cupfuls hickory-nut kernels.
Cream the butter with the sugar, add the cold water, well beaten yolks of eggs, mace, and cinnamon, baking powder and flour, stirred in alternately with the stiffened whites of eggs. Add the nuts, thoroughly dredged with flour. Stir in quickly, and turn into a loaf tin. Bake in a steady oven, covering the cake with brown paper for the first half hour it is in the oven. When cold, turn out, and cover with a plain icing. Arrange half kernels of hickory nuts at regular intervals on top of the icing. Ground-Rice Cake.
Yolks 12 eggs, Whites 6 eggs, Grated peel 2 lemons, 2 cupfuls ground rice, 2 cupfuls flour, 2 cupfuls sugar.
Beat the yolks and whites of eggs with the lemon, mix in the rice, flour, sugar; beat up with the eggs, using a wooden spoon; butter a pan, and bake in a moderate oven half an hour. a 3 a. Ham Boiler; b. Fish Kettle with Removab Jelly Roll. 3 eggs, Tray 1 cupful sugar, teaspoonful milk, 1 teaspoonful baking powder, teaspoonful salt, 1 cupful flour, 1 tablespoonful melted butter.
Beat eggs until light, add sugar gradually, milk, flour mixed and sifted with baking powder and salt, then butter. Line the bottom of a dripping pan with paper; butter paper and sides of pan. Cover bottom of pan with mixture, and spread evenly. Bake twelve minutes in a moderate oven. Take from oven and turn on a paper sprinkled with pow dered sugar. Quickly remove paper, MRS. CURTIS'S COOKBOOK and cut off a thin strip from sides and ends of cake. Spread with jelly or jam which has been beaten to consistency to spread easily, and roll. After cake has been rolled, wrap paper around cake that it may better keep in shape. The work must be done quickly, or cake will crack in rolling.
Homemade Wedding Cake. 2 cupfuls butter, 2 cupfuls light-brown sugar, 12 eggs, 1 cupful molasses, 4 cupfuls flour, 1½ teaspoonfuls mace, 4 teaspoonfuls allspice, 4 teaspoonfuls cinnamon, 1 grated nutmeg, teaspoonful soda, 3 pounds raisins, 1½ pounds citron, 2 pounds sultana raisins, 1 pound currants, candied lemon peel, candied orange peel, 4 squares Runkel's Chocolate, 1 tablespoonful hot water, 1 cupful milk.
Before beginning to make the cake, prepare the fruit required, seed the raisins and cut them into halves with a scissors. Shave the citron, orange, and lemon peel into thin strips.
Dredge them with flour, and set the chocolate to melt over boiling water.
Sift together the flour, spices, and soda, and separate the eggs. Cream the butter and sugar very light, add the yolks of eggs beaten till stiff and lemon-colored, stir in the molasses, then the milk. Sift in the flour and spices, beat thoroughly, add the fruit, melted chocolate, whites of eggs whipped to a stiff froth, and the soda dissolved in hot water.
Pour into a large round pan, which has been lined with paraffin paper and steam four hours. An excellent method to thoroughly cook such a large, rich cake as this to the heart is to steam it for an hour, then set into the fireless cooker, and leave it there over night. The saucepan which fits into the United States Cooker is almost the size to contain this recipe, and the cake could be baked right in it. When the steaming process is finished, the cake needs drying. Take off the lid, and leave it uncovered an hour or two in an oven which is merely warm. Turn out on a cake cooler, and when cold, ice with White Mountain Frosting.
Chocolate Snow Cake. + cupful butter, 1 cupful sugar, cupful milk, 1½ cupfuls flour, 2½ teaspoonfuls Calumet baking powder, Whites 2 eggs, teaspoonful McIlhenny's Mexican Vanilla.
Cream the butter and sugar, add the milk alternately with the flour and baking powder sifted together.
Flavor with vanilla, and cut in the whites of eggs beaten to a stiff froth.
Bake in layer tins. Fill with chocolate filling, and cover with chocolate frosting.
CAKES RAISED BY YEAST Old-Fashioned Raised Cake. pound currants, 6 cupfuls flour, 2 cupfuls warm milk, yeast cake, 1 teaspoonful salt, cupful butter, 2 cupfuls sifted brown sugar, 4 eggs, 1 tablespoonful mixed spice, 1 cupful raisins.
Mix salt with half the flour; add yeast, then gradually warm milk, beating to a batter, and set to rise over night. In the morning cream the butter and sugar, add also spice and beaten eggs to the risen batter, put in the remainder of the flour, gradually mixing thoroughly with the hand. Add fruit last. Let it rise CAKE until perfectly light. Scrape down and stir; fill pans two thirds full; let stand in a warm place. It will not rise perceptibly in the pans, but the process will have begun afresh in them and will complete in the baking.
Bake an hour or more.
Loaf Cake without Eggs. 2 cupfuls warm milk, 3 cupfuls sugar, 1 cake yeast, 1 cupful butter, 1 cupful lard, Raisins, Spices, 1 teaspoonful Calumet baking powder, Flour.
Dissolve the yeast in a cupful water, add to the milk and 1 cupful sugar; make a stiff batter and let it rise over night; then add the rest of the sugar, butter, and lard; also raisins and spices and the baking powder.
Let it rise again before baking.
Long Meadow Loaf Cake. 5 cupfuls sugar, 1½ cupfuls butter, 1 cupful lard, 4 cupfuls warm milk 1 yeast cake, Whites 4 eggs, Flour, 1 teaspoonful nutmeg, 1 teaspoonful soda, 1½ pounds raisins, pound citron.
Cream the sugar, butter, and lard.
Mix thoroughly, divide, and to the smaller part of this mixture add the warm milk, yeast dissolved in the milk, and flour enough to make a batter which will be hard to stir with a spoon. Let it rise over night in a warm place. In the morning add the rest of the sugar and shortening, the whites of eggs, nutmeg, and soda.
Let it rise again till light-it may take four hours-then add the raisins and citron. When risen the last time, bake slowly an hour.-MRS. E.
BREWER.
English Whigs. cupful butter, 6 cupfuls flour, 3 eggs, yeast cake, 2 cupfuls milk, 1 cupful sugar, pound currants.
Rub the butter into the flour, beat the eggs with the yeast, the batter, and add the milk; beat all until smooth, cover the batter and let it stand three hours; then stir in the sugar and currants. Allow it to stand an hour, then pour in small tins, fill half full, and stand till risen. A quarter of an hour in a quick oven is sufficient to bake them.
Irish Barn Bake. 2 cupfuls bread dough, 2 ounces caraway seed, 1 cupful sugar, 4 eggs, cupful butter.
Add as much flour to the dough as will make it a fit consistency to mola.
Shape into loaves, let them rise, and bake Yorkshire Cake. 3 pounds flour, 1½ pints warm milk, 5 ounces butter, 1 yeast cake, 3 eggs.
Beat the flour, milk, yeast cake and eggs well together, and let it rise; then form the cakes round; place them on the baking tins and let them rise again before putting them in the oven, which must be of a moderate heat. The butter may be warmed with the milk and added.