White Cake

Sugar, 2 cupfuls;

Butter, 1 cupful;

Milk, 1 cupful;

Eggs, whites of 6;

Cream-tartar, 2 teaspoonfuls;

Baking soda, 1 teaspoonful;

Flour, 2 cupfuls;

Cornstarch, 1 cupful.

Beat together two cups of sugar and one of butter; add one cupful of sweet milk, the whites of six eggs whipped to a froth, two teaspoonfuls of cream-tartar, one of soda, two cupfuls of flour, and one of cornstarch. Mix together thoroughly, and bake in a rather quick oven.

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Strawberry Shortcake

Flour, 1 qt.;

Eggs, 4;

Cream or melted butter, 1 teacupful;

Milk;

Salt, 1 teaspoonful;

Strawberries;

White sugar.

Mix a quart of flour with four beaten eggs, a teacupful of cream or melted butter, and a teaspoonful of salt; add enough milk to roll it out. Roll it out thin; line a shallow baking pan with part of it, put in a thick layer of nice, ripe strawberries, and sprinkle in sufficient white sugar to sweeten them; cover them with a thin layer of the crust; then add another layer of strawberries and sugar, and cover the whole with another layer of the crust. Bake in a quick oven about twenty-five minutes.

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White Sponge Cake

Sugar, 1½ cupfuls;

Flour, 1 cupful;

Eggs, whites of 10;

Cream-tartar, 1 teaspoonful.

Take one and a half cupfuls of sugar, one cupful of flour, the whites of ten eggs, and one teaspoonful of cream-tartar. Beat the eggs to a froth and stir the sugar with them; put the cream-tartar in the flour, and then stir the flour with the paste lightly and quickly. Do not stir the cake after the flour is fairly in. Bake in a quick oven.

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Spice Cake

Butter, 1 teacupful;

Sugar, 1 teacupful;

Molasses, ½ teacupful;

Baking soda, 1 teaspoonful;

Nutmeg, 1 (grated);

Ground Ginger,

Cinnamon,

Caraway seed,

Coriander seed, 1 teaspoonful each.

Melt a teacupful of butter, and mix it with a teacupful of sugar, and half a teacupful of molasses; add a teaspoonful of cinnamon, a teaspoonful of ground ginger, a grated nutmeg, and a teaspoonful each of caraway and coriander seed; put in a teaspoonful of soda dissolved in half a teacupful of warm water, stir in flour till stiff enough to roll out thin; cut into cakes and bake them in a slow oven.

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Silver Cake

White sugar, 1 lb.;

Butter, ½ lb.;

Eggs, whites of 10;

Flour, ¾ lb.;

Essence Bitter Almonds, 1 teaspoonful.

Beat to a cream one pound of fine white sugar and half a pound of butter; add the whites of ten eggs, whipped to a stiff froth; then add three quarters of a pound of flour; flavor with one teaspoonful of the essence of bitter almonds. Flavor the icing with rose-water.

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Savory Cake

White sugar, 1 lb.;

Eggs, 8;

Flour, 1 lb.;

Coriander seed, 2 tablespoonfuls;

Lemon 1.

Mix together a pound of powdered white sugar and eight eggs, the whites and yolks beaten up separately; beat them well together for several minutes, then add the grated rind of a fresh lemon and half the juice, a pound of flour, and two tablespoonfuls of coriander seed. Drop this batter by the large spoonful upon buttered baking pans, sift white sugar over them and bake them immediately in a quick oven.

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Quick Cake

Raised bread-dough, 1½ lbs.;

Butter, ½ lb.;

Sugar, ¾ lb.;

Eggs, 4;

Cinnamon, 1 teaspoonful;

Nutmeg, 1;

Milk, 1 teaspoonful;

Baking soda, ½ teaspoonful;

Raisins, (seeded), 1 lb.

Melt half a pound of butter, and when cool, work it into a pound and a half of raised bread-dough. Beat four eggs and three quarters of a pound of rolled sugar together, and mix with the dough; add a teaspoonful of cinnamon, and a grated nutmeg. Dissolve half a teaspoonful of soda in a teaspoonful of milk, strain it over the dough, and work the whole with the hands for a quarter of an hour; then add a pound of seeded raisins, and put it into cake pans. Let it stand in them until light before putting it into the oven.

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Pound Cake

White sugar, 1 lb.;

Butter, ¾ lb.;

Eggs, 10;

Flour, 1 lb.;

Currants, 1 teacupful;

Mace, ½ teaspoonful;

Nutmeg, ½ (grated).

Beat a pound of fine white sugar, and three quarters of a pound of butter to a cream; beat up ten eggs, the whites and yolks separately; add the yolks to the butter and sugar, half a teaspoonful of mace, and half a grated nutmeg; mix well together, and add the whites of the eggs; stir in a pound of flour thoroughly, and then add a teacupful of currants, washed and dried. Bake in a rather quick oven.

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Plum Cake

Flour, 1½ lbs.;

Butter, 1 lb.;

Sugar, 1 lb.;

Currants, ½ lb.;

Candied citron, ½ lb.;

Orange peel, ½ lb.;

Sweet almonds, 2 oz.;

Allspice, ½ oz.;

Cinnamon ½ oz.;

Eggs, 10.

Beat the sugar and butter to a light cream; add the allspice and pounded cinnamon; work in the yolks of the eggs, two at a time; whip the whites till they are highly frothed, and work them in, keeping the paste warm, or it may become heavy. Cut the citron and orange peel into strips; mix them with the currants (previously well washed and dried before the fire), and also with the almonds; stir in by degrees the flour. Beat the whole together thoroughly, and bake 1½ hours in a moderate oven. There should be a couple sheets of paper both under and over the cake.

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Orange Cake

Flour, 1 lb.,

Lacking 3 even tablespoonfuls;

Sugar, 1 lb.;

Butter, ¼ lb.;

Sweet milk, ½ pt.;

Baking powder, 1½ even tablespoonfuls;

Eggs, 5.

Cream the butter with the sugar, adding enough of the milk to make them mix easily; add the yolks of the eggs and beat well, then add the milk, the beaten whites of the eggs and the flour in which the baking powder has been well mixed. Spread one third of an inch deep in jelly-cake pans, and bake in a very quick oven. Make this icing: Whites of three eggs, beaten stiff, one pound and a quarter of powdered sugar; grated rind, soft pulp and juice of two large sour oranges and one lemon. Add sugar for outside icing.

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