pint of milk, two eggs, one teaspoonful of cream of tartar, half as much
soda, four tablespoonfuls of sugar, one teaspoonful of salt, two cupfuls of
sifted squash✪ Squash Cakes; mix the flour with the other dry ingredients, and rub through a
sieve. Beat the eggs well, add them and the milk to the squash, and pour on
the flour. Beat till smooth and light. This gives a thin batter. If the
cakes are liked thick, a little more flour may be used. Fry as usual.
WAFFI^ES. — Half a cupful of Indian meal, two cupfuls
of boiling milk, two eggs, one generous cupful of flour, one tablespoonful
of butter, half a teaspoonful of baking powder, half a teaspoonful of salt.
Pour the boiling milk on the meal and butter. Beat well and set away to
cool. Mix the other dry ingredients with the flour, and sift. Beat the eggs,
and add them and the flour to the cold mixture.
CAK1E. — Three cupfuls of butter, one quart of sugar, three
pints of flour, half a pint of molasses, half a pint of brandy, half a pint
of wine, one teaspoonful of saleratus, one ounce each of all kind9 of spices,
twelve eggs, three pounds of raisins, two of currants, half a pound of citron.
Bake in deep pans, in a moderate oven, between three and four hours. This
is one of the best of rich cake✪ Rich Cakes.
FiAKE CAKE.— Half a cupful of butter, one and a
kaif 0f sugar, two of pastry flour; one-fourth of a cupful of milk, the
whites of five eggs, one teaspoonful of cream of tartar, half a teaspoonful of
soda, or a teaspoonful and a half of baking powder, the juice of half a lemon✪ Flake Cake.
Beat the butter to a cream. Gradually add the sugar, then the lemon, and
when very light, the milk, and whites of the eggs, beaten to a stiff froth; then
the flour, in which the soda and cream of tartar are well mixed. Bake in
sheets in a moderate oven. When nearly cool, frost.
Frosting : The whites of three eggs, two large cupfuls of powdered sugar,
half a grated cocoanut, the juice of half a lemon✪ Frosting. Beat the whites to a stiff
froth. Add the sugar, gradually, and the lemon and cocoanut. Put a layer
of frosting on one sheet of the cake. Place the other sheet on this, and
cover with frosting; or, simply frost the top of each sheet, as you would any
ordinary cake. Set in a cool place to harden.
two
Beat
the yolks and sugar together until very light. Add the lemon. Beat the
whites to a stiff froth. Stir the flour and this froth alternately into the beaten
yolks and sugar. Have the batter about three inches deep in the pan. Sprin¬
kle with sugar, and bake three-quarters of an hour in a moderate oven. If
the batter is not so deep in the pan it will not take so long to bake.
C A2-058S . — Cut any kind of plain cake into small squares,
* Cut a small piece from the center of each square, and fill the cavity with
some kind of marmalade or jelly. Replace the crust part that was removed,
and cover with icing. These cakes are nice for dessert.
JEU¥ I* . — Make the sponge cake mixture as for lady-fingers,
and bake in one shallow pan twenty minutes. While it is yet warm, cut
off the edges, and spread the cake with any kind of jelly. Roll up, and pin a
towel around it. Put in a cool place until serving time. Cut in slices with a
sharp knife.
Page 14 · 6 recipe records on this page
Presented as published in 1886. 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
pint of milk, two eggs, one teaspoonful of cream of tartar, half as much soda, four tablespoonfuls of sugar, one teaspoonful of salt, two cupfuls of sifted squash; mix the flour with the other dry ingredients, and rub through a sieve. Beat the eggs well, add them and the milk to the squash, and pour on the flour. Beat till smooth and light. This gives a thin batter. If the cakes are liked thick, a little more flour may be used. Fry as usual.
WAFFLES. — Half a cupful of Indian meal, two cupfuls of boiling milk, two eggs, one generous cupful of flour, one tablespoonful of butter, half a teaspoonful of baking powder, half a teaspoonful of salt. Pour the boiling milk on the meal and butter. Beat well and set away to cool. Mix the other dry ingredients with the flour, and sift. Beat the eggs, and add them and the flour to the cold mixture.
CAK1E. — Three cupfuls of butter, one quart of sugar, three pints of flour, half a pint of molasses, half a pint of brandy, half a pint of wine, one teaspoonful of saleratus, one ounce each of all kinds of spices, twelve eggs, three pounds of raisins, two of currants, half a pound of citron. Bake in deep pans, in a moderate oven, between three and four hours. This is one of the best of rich cakes.
FLAKE CAKE.— Half a cupful of butter, one and a half of sugar, two of pastry flour; one-fourth of a cupful of milk, the whites of five eggs, one teaspoonful of cream of tartar, half a teaspoonful of soda, or a teaspoonful and a half of baking powder, the juice of half a lemon. Beat the butter to a cream. Gradually add the sugar, then the lemon, and when very light, the milk, and whites of the eggs, beaten to a stiff froth; then the flour, in which the soda and cream of tartar are well mixed. Bake in sheets in a moderate oven. When nearly cool, frost.
Frosting : The whites of three eggs, two large cupfuls of powdered sugar, half a grated cocoanut, the juice of half a lemon. Beat the whites to a stiff froth. Add the sugar, gradually, and the lemon and cocoanut. Put a layer of frosting on one sheet of the cake. Place the other sheet on this, and cover with frosting; or, simply frost the top of each sheet, as you would any ordinary cake. Set in a cool place to harden.
two Beat
the yolks and sugar together until very light. Add the lemon. Beat the whites to a stiff froth. Stir the flour and this froth alternately into the beaten yolks and sugar. Have the batter about three inches deep in the pan. Sprin¬ kle with sugar, and bake three-quarters of an hour in a moderate oven. If the batter is not so deep in the pan it will not take so long to bake.
CAVITIES. — Cut any kind of plain cake into small squares, * Cut a small piece from the center of each square, and fill the cavity with some kind of marmalade or jelly. Replace the crust part that was removed, and cover with icing. These cakes are nice for dessert.
JELLY ROLL. — Make the sponge cake mixture as for lady-fingers,
and bake in one shallow pan twenty minutes. While it is yet warm, cut off the edges, and spread the cake with any kind of jelly. Roll up, and pin a towel around it. Put in a cool place until serving time. Cut in slices with a sharp knife.
Records on this page
CakeSquash CakesWafflesRich CakeFlake CakeFrosting