The whites of five eggs, one cup of sugar, two
and one-half cups of flour, one-half cup of butter,
one-half cup of milk ; one teaspoonful of cream-tar-
tar, and one-half teaspooonful of soda. Mix the
butter and sugar together ; ‘add the milk, then the
flour in which has been mixed the cream-tartar,
then the whites of the eggs ; then the soda, dissolved
in a little boiling water. — Presbyterian Cook-Book.
Dayton, 0. {By per)
Gold Cake.
One cup of butter, two cups of sugar, three cups
of flour, one-half a cup of milk, the yolks of five
eggs ; one teaspoonful of cream-tartar✪ Silver Cake, one-half tea-
spoonful of soda ; flavor to taste. — Presbyterian
Cook-Book. Dayton, O. {By per)
Marble Cake.
Light part : Whites of seven eggs, three cups of
white sugar, one of butter, one of milk, four of flour ;
one and one-half teaspoonfuls of baking-powder.
Dark part : Yolks of seven eggs, two cupfuls of
HICKORY-NUT CAKE.
193
brown sugar, one of butter, one of milk, one of
Orleans molasses, and four of flour ; one tablespoon-
ful of baking-powder, one of cinnamon, one of all-
spice, and one-half tablespoonful of cloves✪ Marble Cake. Put
some of the white mixture first into the pan, then
with a large spoon drop in some of the dark, alter-
nating until all is used. This will make one large
and one small cake. — Presbyterian Cook-Book :
Miss J. A. E.
Hickory-Nut Cake.
“ One cup broken hickory-nut meats, one and one-
half cup sugar, one-half cup butter, two cups flour,
three-fourths cup sweet milk ; two teaspoonfuls bak-
ing-powder, and the whites of four eggs well beaten ;
flavor with vanilla. Add the meats last.”
Watermelon Cake.
White part : Two cups of sugar, one-half cup of
butter, one of sweet milk, two teaspoonfuls of bak-
ing-powder, two and one-half cups of flour, and one
lemon✪ Watermelon Cake.
Pink part : Made the same as the white, except
use pink sugar (which can be bought at the confec-
tioners), and one-half pound of raisins. Put the
raisins in the sugar. Put the pink part all in the
centre of the pan, and the white on the outside.
Presbyterian Cook-Book : Mrs. Graham.
Pound Cake.
One pound of sugar, three-quarters of a pound of
butter, one of flour, nine eggs ; a piece of sal-volatile
the size of a pea✪ Pound Cake, dissolved in a teaspoonful of water.
194
Eclairs.
Beat butter and sugar to a cream ; then add the eggs
beaten separately, lastly the flour. — Presbyterian
Cook-Book : MissP. ,
Eclairs.
Put in a saucepan half a pound of butter ; whisk
into it a quart of boiled milk, and add gradually one
pound of sifted flour, and a saltspoonful of salt✪ Eclairs. Stir
the milk briskly with a wooden spoon, while the flour
is being added ; allow the paste to stand on the range
a few minutes to evaporate some of its moisture ; then
add one egg at a time, beating thoroughly, until the
paste shows signs of becoming sticky instead of
being smooth.
No definite number of eggs can be prescribed to
attain this result, as there is so much difference
in flour ; but from five to seven will be sufficient to
produce the desired consistency. Put the paste in
a funnel-shaped bag, having a tin tube in the small
end, and squeeze it out on a buttered pan, making
the eclair three or four inches long. Then bake
these forms of light paste for about twenty minutes.
Page 75 · 7 recipe records on this page
Presented as published in 1887. 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
The whites of five eggs, one cup of sugar, two and one-half cups of flour, one-half cup of butter, one-half cup of milk ; one teaspoonful of cream-tartar, and one-half teaspoonful of soda. Mix the butter and sugar together ; ‘add the milk, then the flour in which has been mixed the cream-tartar, then the whites of the eggs ; then the soda, dissolved in a little boiling water. — Presbyterian Cook-Book. Dayton, 0. {By per)
Gold Cake.
One cup of butter, two cups of sugar, three cups of flour, one-half a cup of milk, the yolks of five eggs ; one teaspoonful of cream-tartar, one-half teaspoonful of soda ; flavor to taste. — Presbyterian Cook-Book. Dayton, O. {By per)
Marble Cake.
Light part : Whites of seven eggs, three cups of white sugar, one of butter, one of milk, four of flour ; one and one-half teaspoonfuls of baking-powder.
Dark part : Yolks of seven eggs, two cupfuls of
HICKORY-NUT CAKE.
brown sugar, one of butter, one of milk, one of Orleans molasses, and four of flour ; one tablespoonful of baking-powder, one of cinnamon, one of allspice, and one-half tablespoonful of cloves. Put some of the white mixture first into the pan, then with a large spoon drop in some of the dark, alternating until all is used. This will make one large and one small cake. — Presbyterian Cook-Book : Miss J. A. E.
Hickory-Nut Cake.
“ One cup broken hickory-nut meats, one and onehalf cup sugar, one-half cup butter, two cups flour, three-fourths cup sweet milk ; two teaspoonfuls baking-powder, and the whites of four eggs well beaten ; flavor with vanilla. Add the meats last.”
Watermelon Cake.
White part : Two cups of sugar, one-half cup of butter, one of sweet milk, two teaspoonfuls of baking-powder, two and one-half cups of flour, and one lemon.
Pink part : Made the same as the white, except use pink sugar (which can be bought at the confectioners), and one-half pound of raisins. Put the raisins in the sugar. Put the pink part all in the centre of the pan, and the white on the outside.
Presbyterian Cook-Book : Mrs. Graham.
Pound Cake.
One pound of sugar, three-quarters of a pound of butter, one of flour, nine eggs ; a piece of sal-volatile the size of a pea, dissolved in a teaspoonful of water.
Eclairs.
Beat butter and sugar to a cream ; then add the eggs beaten separately, lastly the flour. — Presbyterian Cook-Book : MissP. ,
Eclairs.
Put in a saucepan half a pound of butter ; whisk into it a quart of boiled milk, and add gradually one pound of sifted flour, and a saltspoonful of salt. Stir the milk briskly with a wooden spoon, while the flour is being added ; allow the paste to stand on the range a few minutes to evaporate some of its moisture ; then add one egg at a time, beating thoroughly, until the paste shows signs of becoming sticky instead of being smooth.
No definite number of eggs can be prescribed to attain this result, as there is so much difference in flour ; but from five to seven will be sufficient to produce the desired consistency. Put the paste in a funnel-shaped bag, having a tin tube in the small end, and squeeze it out on a buttered pan, making the eclair three or four inches long. Then bake these forms of light paste for about twenty minutes.
Records on this page
Silver CakeGold CakeMarble CakeHickory-Nut CakeWatermelon CakePound CakeEclairs