Fill the cake with the cream, and frost with ornamental
frosting. Mark the frosting like a pie, in eight pieces,
and decorate each with a section of orange and ornamental
frosting.
Orange Cake, No. 2.
Double the preceding receipt for cake, and bake in two
long shallow pans. Prepare the pulp of the oranges,
sweeten to taste, and spread between the cakes. Frost
with orange frosting. Cut into oblong pieces. Or fill
with the following cream : —
Orange and Gocoanut Cream for Cake, — One egg,
beaten well; add one cup of v^hipped cream, half a cup
of sugar, one cup of grated cocoanut, the grated rind of
half and the juice of one orange✪ Orange Cream for Cake. Put this between and
on the top of the cakes, and sprinkle fresh cocoanut over
the whole.
3/8 The Boston Cook Book.
Mother's Cake. {Mrs. R. M. Walcott.)
This receipt is the foundation for countless varieties of
cake, which are often given in cook books under different
names, but which when analyzed are found to be identical
in proportions.
1 scant cup butter.
cup sugar.
3 eggs, beaten separately.
1 teaspoonful lemon or vanilla.
1 saltspoonful mace.
3^ cup milk.
3 cups pastry flour.
1 teaspoonful cream of tartar.
^ teaspoonful soda✪ Mother's Cake.
Cream the butter; add the sugar gradually, then the
3^olks of the eggs, then the flavoring. Reserve a quarter
of a cup of flour, lest the cake be too stiff if all be used ;
less flour will be required for a thin than for a thick loaf.
Put the soda and cream of tartar into the remainder of
the flour. Add the milk and flour alternatel}^, a little at
a time, and lastly the whites, which have been beaten
stiff and dry., Bake from forty to fifty minutes in a
moderate oven.
Add one cup of currants^ and it makes a nice Currant
Cake ; or half a cup of dates, cut fine and floured, and
you have Date Cake,
Color one cupful of the dough with spices, — cinnamon.^
allspice,, and mace^ — or with grated chocolate^ put it in the
pan in spots, and you have Leopard Cake,
By using a /w^^ cup of butter it is the same as White
Mountain Cake,
For Nut Cake add one cup of fine chopped walnuts^ or
other nuts, to the dough, and put a laj^er of unbroken
halves of English walnuts over the top.
Or bake in shallow round pans, split and spread with
a thin layer of currant jelly,, and then fill with Cocoa-
nut and Haisin Cream made as follows : One cup of
raisins,^ stoned and chopped fine, half a cup of chopped
almonds., half a cup of grated cocoanut^ and the white
of one egg^ beaten stiff.
The Boston Cook Book,
379
Macdonald Cake. {Mrs. A, A. Lincoln.)
1 cup butter, creamed.
1% c^P sugar.
4 eggs (yolks).
1 teaspoonful lemon or vanilla.
% cup milk.
3^2 <^iip cornstarch.
1^2 cup pastry flour.
1 teaspoonful cream of tartar.
3^ teaspoonful soda.
Whites of the eggs.
Mix in the order given, and bake in two shallow pans
in a moderate oven.
Cider Cake.
1 cup butter. 4 cups flour.
2 cups sugar. 1 teaspoonful soda, scant.
3 eggs, beaten separately. 1 teaspoonful spice.
^ cup cider✪ Cider Cake.
Mix soda and spice with flour, then mix in the order
given, and bake in two shallow pans.
Dominoes.
Bake sponge or feather cake in shallow pans ; frost, cut
in oblong pieces, and mark like dominoes.
Madelines.
Bake any rich butter cake mixture quarter of an inch
thick. Cut in squares or rounds ; ornament Yf\t]i frosting
and nuts.^ or candied fruits.
Gold Cake.
% cup butter. ✪ Gold Cake
Page 222 · 6 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Fill the cake with the cream, and frost with ornamental frosting. Mark the frosting like a pie, in eight pieces, and decorate each with a section of orange and ornamental frosting.
Orange Cake, No. 2.
Double the preceding receipt for cake, and bake in two long shallow pans. Prepare the pulp of the oranges, sweeten to taste, and spread between the cakes. Frost with orange frosting. Cut into oblong pieces. Or fill with the following cream : —
Orange and Gocoanut Cream for Cake, — One egg, beaten well; add one cup of whipped cream, half a cup of sugar, one cup of grated cocoanut, the grated rind of half and the juice of one orange. Put this between and on the top of the cakes, and sprinkle fresh cocoanut over the whole.
3/8 The Boston Cook Book.
Mother's Cake. {Mrs. R. M. Walcott.)
This receipt is the foundation for countless varieties of cake, which are often given in cook books under different names, but which when analyzed are found to be identical in proportions.
1 scant cup butter.
cup sugar. 3 eggs, beaten separately. 1 teaspoonful lemon or vanilla. 1 saltspoonful mace.
3^ cup milk.
3 cups pastry flour.
1 teaspoonful cream of tartar.
^ teaspoonful soda.
Cream the butter; add the sugar gradually, then the yolks of the eggs, then the flavoring. Reserve a quarter of a cup of flour, lest the cake be too stiff if all be used ; less flour will be required for a thin than for a thick loaf. Put the soda and cream of tartar into the remainder of the flour. Add the milk and flour alternately, a little at a time, and lastly the whites, which have been beaten stiff and dry., Bake from forty to fifty minutes in a moderate oven.
Add one cup of currants^ and it makes a nice Currant Cake ; or half a cup of dates, cut fine and floured, and you have Date Cake,
Color one cupful of the dough with spices, — cinnamon, allspice,, and mace^ — or with grated chocolate^ put it in the pan in spots, and you have Leopard Cake,
By using a few cup of butter it is the same as White Mountain Cake,
For Nut Cake add one cup of fine chopped walnuts^ or other nuts, to the dough, and put a laj^er of unbroken halves of English walnuts over the top.
Or bake in shallow round pans, split and spread with a thin layer of currant jelly,, and then fill with Cocoanut and Raisin Cream made as follows : One cup of raisins,^ stoned and chopped fine, half a cup of chopped almonds., half a cup of grated cocoanut^ and the white of one egg^ beaten stiff.
The Boston Cook Book,
Macdonald Cake. {Mrs. A, A. Lincoln.)
1 cup butter, creamed. 1% c^P sugar. 4 eggs (yolks).
1 teaspoonful lemon or vanilla. % cup milk.
3^2 <^iip cornstarch.
1^2 cup pastry flour.
1 teaspoonful cream of tartar.
3^ teaspoonful soda.
Whites of the eggs.
Mix in the order given, and bake in two shallow pans in a moderate oven.
Cider Cake.
1 cup butter. 4 cups flour.
2 cups sugar. 1 teaspoonful soda, scant.
3 eggs, beaten separately. 1 teaspoonful spice. ^ cup cider.
Mix soda and spice with flour, then mix in the order given, and bake in two shallow pans.
Dominoes.
Bake sponge or feather cake in shallow pans ; frost, cut in oblong pieces, and mark like dominoes.
Madelines.
Bake any rich butter cake mixture quarter of an inch thick. Cut in squares or rounds ; ornament Yf\t]i frosting and nuts.^ or candied fruits.
Gold Cake. % cup butter.
Records on this page
Macdonald CakeOrange Cream for CakeMother's CakeCider CakeGold CakeGold Cake