Dissolve the soda in the milk, add the sugar and
eggs, the butter or lard, and stir or beat all the
.articles together. Then sift in flour to make as.
soft as dough can be molded and rolled out. Cut
into strips and twist or tie into knots or any shape
desired. Fry in lard as hot as it can be without
burning, which prevents its too great absorption
into the cake, making it indigestible. A good
light doughnut is a very healthy kind of food — a
greasy one is very unhealthy. »
CREAM CAKE.
Sugar I cup.
Flour I cup.
Cream i cup.
Eggs 3.
Cream tartar i tea-spoonful.
Soda one-half tea-spoonful.
Salt, a little.
Make in the usual way.
BAKER S DIVISION. 203
NO. 2.
Sugar I cup.
Rich cream i cup.
Eggs 2.
Soda I tea-spoonful.
Flour 2 cups.
Salt I tea-spoonful.
Make according to general directions.
WHITE OR SILVER CAKE.
Whites of 8 eggs.
Flour 3 cups.
White sugar 2 cups.
Butter one-half cup.
Sweet milk ^ cup.
Baking powder i rounding tea-spoonful.
Ext. of lemon i tea-spoonful.
YELLOW OR GOLD CAKE.
Yolks of 8 eggs.
Flour i^ cups.
Sugar I cup.
Butter ^ cup.
Sweet milk one-half cup.
Baking powder i tea-spoonful.
Ext. lemon i tea-spoonful.
Mix and bake according to general directions.
FRUIT CAKE.
Flour I pound.
Sugar I pound.
Butter I pound.
English currants 2 pounds.
204 DOMESTIC GUIDE.
Raisins 2 pounds.
Citron i pound.
Eggs lo.
Any good wine i cup.
Brandy one-half cup, or 2 cups wine without the
brandy.
Those who choose to use no wine or brandy will
use a cup of water and cup of milk in their place.
Nutmeg and cinnamon to taste, or extracts I
table-spoonful each.
Mix according to general directions, and bake
by putting a buttered paper in the pan.
CURRANT CAKE.
Butter one-half cup.
Sugar 2 cups.
Milk I cup.
English currants i cup.
Soda I tea-spoonful.
Cream of tartar 2 tea-spoonfuls.
Flour, sufficient to make a pouring batter.
WHITE MOUNTAIN CAKE.
Butter one-half cup.
Sugar 2 cups.
Flour 3^ cups.
Milk I cup.
Eggs 2.
Cream of tartar 2 tea-spoonfuls.
Soda I tea-spoonful.
Beat all together without separating the eggs,
put the soda in the milk, and stir the cream of tar-
baker's division. 205
tar in the flour. Bake as jelly cake, but instead of
jelly between the layers put the following frost-
ing:
Beat the white of i egg to a stiff froth and stir
in 7 tea-spoonfuls pulverized sugar. Flavor with
extract of lemon or vanilla.
GINGER SNAPS.
Molasses one-half pound.
Brown sugar ^ pound.✪ Cake with Boiled Sugar
Butter J^ pound.
Ground ginger i tea-spoonful.
Caraway seed i tea-spoonful.
Flour I pound.
Rub the butter into the flour, and then mix in
the molasses, sugar, ginger and caraway seeds.
Work all well and form into cakes the size of a
quarter. Place upon a baking tin and in a moder-
ate oven for 20 minutes, when they will be dry
and crisp.
CRUMPETS.
Eggs 4.
White sugar 2 cups.
Butter or lard i cup.
Soda I tea-spoonful, dissolved in one-third cup
cold water.
Nutmeg to taste.
Flour to roll out like cookies, rolling thin and
cutting into small cakes. Sprinkle them well with
powdered sugar, and bake in a quick oven.
They are splendid.
206 DOMESTIC GUIDE.
CURRANT CAKE.
Butter one-half cup.
Su~Ar 2 cups.
Miik I cup.
English currants I cup.
Soc^a I tea-spKx>nfuL
Cre^.m of tartar 2 tea-spoonfuls.
F-:ur, sufficient to make a pouring batter.
SXOW-BALL CAKE.
S-:gr3.r I cup. ✪ Crumpets
Page 66 · 11 recipe records on this page
Presented as published in 1882. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Dissolve the soda in the milk, add the sugar and
eggs, the butter or lard, and stir or beat all the
.articles together. Then sift in flour to make as.
soft as dough can be molded and rolled out. Cut
into strips and twist or tie into knots or any shape
desired. Fry in lard as hot as it can be without
burning, which prevents its too great absorption
into the cake, making it indigestible. A good
light doughnut is a very healthy kind of food — a
greasy one is very unhealthy. »
CREAM CAKE.
Sugar I cup.
Flour I cup.
Cream i cup.
Eggs 3.
Cream tartar i tea-spoonful.
Soda one-half tea-spoonful.
Salt, a little.
Make in the usual way.
BAKER S DIVISION. 203
NO. 2.
Sugar I cup.
Rich cream i cup.
Eggs 2.
Soda I tea-spoonful.
Flour 2 cups.
Salt I tea-spoonful.
Make according to general directions.
WHITE OR SILVER CAKE.
Whites of 8 eggs.
Flour 3 cups.
White sugar 2 cups.
Butter one-half cup.
Sweet milk ^ cup.
Baking powder i rounding tea-spoonful.
Ext. of lemon i tea-spoonful.
YELLOW OR GOLD CAKE.
Yolks of 8 eggs.
Flour i^ cups.
Sugar I cup.
Butter ^ cup.
Sweet milk one-half cup.
Baking powder i tea-spoonful.
Ext. lemon i tea-spoonful.
Mix and bake according to general directions.
FRUIT CAKE.
Flour I pound.
Sugar I pound.
Butter I pound.
English currants 2 pounds.
204 DOMESTIC GUIDE.
Raisins 2 pounds.
Citron i pound.
Eggs lo.
Any good wine i cup.
Brandy one-half cup, or 2 cups wine without the
brandy.
Those who choose to use no wine or brandy will
use a cup of water and cup of milk in their place.
Nutmeg and cinnamon to taste, or extracts I
table-spoonful each.
Mix according to general directions, and bake
by putting a buttered paper in the pan.
CURRANT CAKE.
Butter one-half cup.
Sugar 2 cups.
Milk I cup.
English currants i cup.
Soda I tea-spoonful.
Cream of tartar 2 tea-spoonfuls.
Flour, sufficient to make a pouring batter.
WHITE MOUNTAIN CAKE.
Butter one-half cup.
Sugar 2 cups.
Flour 3^ cups.
Milk I cup.
Eggs 2.
Cream of tartar 2 tea-spoonfuls.
Soda I tea-spoonful.
Beat all together without separating the eggs,
put the soda in the milk, and stir the cream of tar-
baker's division. 205
tar in the flour. Bake as jelly cake, but instead of
jelly between the layers put the following frost-
ing:
Beat the white of i egg to a stiff froth and stir
in 7 tea-spoonfuls pulverized sugar. Flavor with
extract of lemon or vanilla.
GINGER SNAPS.
Molasses one-half pound.
Brown sugar ^ pound.
Butter J^ pound.
Ground ginger i tea-spoonful.
Caraway seed i tea-spoonful.
Flour I pound.
Rub the butter into the flour, and then mix in
the molasses, sugar, ginger and caraway seeds.
Work all well and form into cakes the size of a
quarter. Place upon a baking tin and in a moder-
ate oven for 20 minutes, when they will be dry
and crisp.
CRUMPETS.
Eggs 4.
White sugar 2 cups.
Butter or lard i cup.
Soda I tea-spoonful, dissolved in one-third cup
cold water.
Nutmeg to taste.
Flour to roll out like cookies, rolling thin and
cutting into small cakes. Sprinkle them well with
powdered sugar, and bake in a quick oven.
They are splendid.
206 DOMESTIC GUIDE.
CURRANT CAKE.
Butter one-half cup.
Su~Ar 2 cups.
Miik I cup.
English currants I cup.
Soc^a I tea-spKx>nfuL
Cre^.m of tartar 2 tea-spoonfuls.
F-:ur, sufficient to make a pouring batter.
SXOW-BALL CAKE.
S-:gr3.r I cup.