Boston Cooking-School cook book

Cream butter, add sugar slowly. Add eggs, one at a time, beat- ing 5 minutes after adding each. Stir in chopped almonds. Sift flour with baking powder and salt, mix with fruit, and add to first mixture. Add orange and lemon peel mixed with orange juice. Mix thoroughly, and put in 2 or 3 small bread pans lined with wax paper and greased. Cover top with blanched almonds, can- died cherries, or citron. Bake 1 hour to 1144 hours in slow oven (275° F.). Cover with paper as soon as cake begins to brown. Dundee Cake keeps a long time and makes an attractive gift. The English serve it at tea time and allow each person to cut his own piece from the loaf. ‘ Serve Dundee Cake on a Small Silver Platter, to Be Cut as Needed LOAF AND LAYER CAKES 667 SIMPLE FRUIT CAKE 1 cup sugar V% teaspoon salt % cup molasses 1 teaspoon cinnamon 34 cup milk Allspice Y cup coffee infusion Clove 1 11% cups entire wheat flour Mace 74 teaspoon each 4% cup white flour Grated nutmeg 4 teaspoons baking powder 1 pound seeded raisins, cut in pieces Mix sugar, molasses, milk, and coffee. Mix and sift dry ingre- dients, reserving 14 cup white flour. Combine mixtures and add raisins, dredged with remaining flour. Turn into buttered and floured bread pan and bake 50 minutes in moderate oven (350° F.). CHOCOLATE FRUIT CAKE 14 cup butter 3 teaspoons baking powder 1 cup sugar 1 teaspoon cinnamon 14 cup breakfast cocoa 3 egg whites 3 egg yolks 4 cup candied cherries 1% cup cold water lV cup seeded raisins, cut in pieces 114 cups bread flour 1 cup walnut meats, cut in pieces | 1 teaspoon vanilla Mix ingredients in order given and bake in deep cake pan 50 min- utes. Cover with any boiled frosting (p. 681) and as soon as frosting is set, spread with a very thin layer of melted chocolate. GRANT CAKE 1% cup butter 114% cups seeded raisins, cut in pieces 1 cup sugar 1% teaspoons soda 1 egg, well beaten 34 teaspoon allspice 1 cup sour milk 34 teaspoon cloves 2% cups flour 11% teaspoons cinnamon V teaspoon salt Cream butter and add sugar gradually, while beating constantly ; add egg and sour milk. Mix and sift 244 cups flour with soda, spices, and salt and add to first mixture; then add raisins dredged with remaining flour. Turn into a buttered oblong cake pan and bake 50 minutes in moderate oven (350° F.). 668 THE BOSTON COOKING-SCHOOL COOK BOOK APPLE SAUCE CAKE Y cup butter 1 cup sugar 1 cup cold, unsweetened apple sauce 1 teaspoon soda 1 cup raisins and nuts, cut in pieces 1 teaspoon cinnamon 14 teaspoon powdered clove 2 cups flour Cream butter, add sugar gradually. Add soda to apple sauce and add to butter and sugar. Add other ingredients and bake in buttered and floured pan 40 minutes in moderate oven (350° F.). BANANA CAKE 1% cup butter 11% cups sugar 2 eggs, slightly beaten 1 cup banana, mashed 2 cups flour \ teaspoon baking soda or 1 teaspoon, if sour milk is used 1 teaspoon vanilla or lemon extract V4 teaspoon salt or both” 1% cup milk, sweet or sour Cream butter, add sugar gradually. Add eggs, and beat thor- oughly. Add banana pulp and flavoring. Sift dry ingredients together and add alternately with milk. Bake in moderate oven (350° F.) 20 to 30 minutes. Banana Nut Cake. Add 4% cup chopped nut meats to mixture. QUICK DATE CAKE - ¥ cup soft butter 14% cups brown sugar 2 eggs 4 cup milk 134 cups flour 3 teaspoons baking powder 14 teaspoon cinnamon Y4 teaspoon grated nutmeg ¥ pound dates, stoned and cut in pieces Put ingredients in a bowl and beat all together for 3 minutes, using a wooden cake spoon. Bake in buttered and floured muffin tins or cake pan 35 to 40 minutes in moderate oven (350° F.). HARVARD CAKE 1 teaspoon soda ¥ teaspoon cinnamon 44 teaspoon nutmeg 244 cups sifted flour