Lemon Jelly for Cake. — Beat one egg., add one cup of
water., the grated rind and Juice of one lemon. Pour this
slowly on one cup of migar, mixed with two tahlespoonfuls
of flour. Cook in the dc^ble boiler till smooth, like cream.
Pink Coloring for Cake and Creams.
% ounce cochineal.
ounce alum.
% ounce cream of tartar.
% ounce salts of tartar.
% pint boiling water.
}/2 pound sugar.
To the first three ingredients add the boiling water, and
put in a porcelain stewpan. Let it stand on the stove
without boiling for twenty-five minutes. Add the salts
of tartar very gradually, stirring all the time. Add the
3S2
The Boston Cook Book.
sugar. Strain and bottle it. Use one or two teaspoonfuls,
according to the shade desired.
Pokeherry Syrup for Coloring Pink, — Put the fruit
in a porcelain kettle, and cover with water. Boil slowly
till the skins break, then strain. Add a pound of sugar
to a quart of juice; boil a few moments, bottle and seal.
Ribbon Cake.
1 cup butter.
2 cups sugar.
4 eggs, yolks and whites beaten
separately.
1 cup milk.
3)^ cups pastry flour.
% teaspoonful soda.
1 teaspoonful cream of tartar.
2 teas{)Oonfuls molasses.
2 teasj)Oonfuls brandy or wine.
1 teaspoonful' mixed mace and
cinnamon.
Have three long, shallow pans, of equal size. Divide
the dough into three parts. Bake two parts as plain cake ;
add to the remaining dough, ^
cup raisins, stoned and
chopped.
1 cup currants.
pound sliced citron (the fruit
all floured)✪ Ribbon Cake.
Bake, and put the fruit cake between the two plain
cakes, Yfith. jelly between. Press it lightl}^ with the hand
in putting together ; trim the edges even, and frost.
Coffee Cake. , •
Use one cup of strong^ clear co^<56 instead of milk ^ and
make as in the preceding rule. A(%i the fruit and spices
to the whole mixture. Bake it ia one loaf.
1 egg.
% cup molasses.
% cup sugar.
2^ cup melted butter.
1 cup milk✪ Coffee Cake.
Spice Cak^s.
2^ cups flour.
1 neaping teaspoonful soda.
1 even teasp. cream of tartar.
1 tablespoonful mixed spice.
1 tablespoonful vinegar✪ Spice Cakes.
Mix in the order given, and bake in small tins. One
tablespoonful of lemon juice and one tablespoonful of
ginger may be substituted for the vinegar and spice.
The Boston Cook Booh. 383
Plum Cakes.
% teaspoonful cream of tartar,
pound raisins, stoned and
chopped.
% pound currants.
2 tablespoonfuls any fruit syrup.
4 cups flour.
2 teaspoonfuls mixed spices.
If not dark enough, add a little melted chocolate✪ Plum Cakes. Bake
in small tins, and frost part of them with the remaining
white of egg.
Pound Cake. {Miss Ward.)
1 cup butter.
2 cups brown sugar.
Yolks of 3 eggs.
Whites of 2 eggs.
3^ cup milk.
cup dark molasses.
}4 teaspoonful soda.
1 pound butter.
1 pound sugar.
10 eggs.
1 pound flour.
3^ wineglass wine.
3^ wineglass brandy✪ Pound Cake.
Page 224 · 5 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
Lemon Jelly for Cake. — Beat one egg., add one cup of water., the grated rind and juice of one lemon. Pour this slowly on one cup of sugar, mixed with two tablespoonfuls of flour. Cook in the double boiler till smooth, like cream.
Pink Coloring for Cake and Creams.
% ounce cochineal.
ounce alum. % ounce cream of tartar.
% ounce salts of tartar. % pint boiling water. }/2 pound sugar.
To the first three ingredients add the boiling water, and put in a porcelain stewpan. Let it stand on the stove without boiling for twenty-five minutes. Add the salts of tartar very gradually, stirring all the time. Add the
3S2
The Boston Cook Book.
sugar. Strain and bottle it. Use one or two teaspoonfuls, according to the shade desired.
Pokeherry Syrup for Coloring Pink, — Put the fruit in a porcelain kettle, and cover with water. Boil slowly till the skins break, then strain. Add a pound of sugar to a quart of juice; boil a few moments, bottle and seal.
Ribbon Cake.
1 cup butter.
2 cups sugar.
4 eggs, yolks and whites beaten separately.
1 cup milk.
3)^ cups pastry flour.
% teaspoonful soda.
1 teaspoonful cream of tartar.
2 teaspoonfuls molasses. 2 teaspoonfuls brandy or wine. 1 teaspoonful' mixed mace and cinnamon.
Have three long, shallow pans, of equal size. Divide the dough into three parts. Bake two parts as plain cake ; add to the remaining dough, ^
cup raisins, stoned and
chopped. 1 cup currants.
pound sliced citron (the fruit
all floured).
Bake, and put the fruit cake between the two plain cakes, with jelly between. Press it lightl}^ with the hand in putting together ; trim the edges even, and frost.
Coffee Cake. , •
Use one cup of strong^ clear coffee instead of milk ^ and make as in the preceding rule. A(%i the fruit and spices to the whole mixture. Bake it ia one loaf.
1 egg.
% cup molasses. % cup sugar. 2^ cup melted butter. 1 cup milk.
Spice Cakes.
2^ cups flour. 1 neaping teaspoonful soda. 1 even teaspoonful cream of tartar. 1 tablespoonful mixed spice. 1 tablespoonful vinegar.
Mix in the order given, and bake in small tins. One tablespoonful of lemon juice and one tablespoonful of ginger may be substituted for the vinegar and spice.
The Boston Cook Booh. 383
Plum Cakes.
% teaspoonful cream of tartar, pound raisins, stoned and chopped. % pound currants. 2 tablespoonfuls any fruit syrup. 4 cups flour.
2 teaspoonfuls mixed spices.
If not dark enough, add a little melted chocolate. Bake in small tins, and frost part of them with the remaining white of egg.
Pound Cake. {Miss Ward.)
1 cup butter.
2 cups brown sugar. Yolks of 3 eggs. Whites of 2 eggs. 3^ cup milk.
cup dark molasses. }4 teaspoonful soda.
1 pound butter. 1 pound sugar. 10 eggs.
1 pound flour.
3^ wineglass wine.
3^ wineglass brandy.
Records on this page
Ribbon CakeCoffee CakeSpice CakesPlum CakesPound Cake