S:-r crei:.. j. lable-spoonfula
E^g:? 2.
S~-..z a lirt'.e.
Fiour to r :'■ ~ut.✪ Snow-Ball Cake
Cut into sma.i round cakes and tr^' in ho: ^ard,
and while hot roll in p>owdered sugar.
CAXADIAX CAKE.
Flour 5^ pound.
Pulv. sugar one-half pound.
Fresh butter one-half fK>und.
English currants ^4 pound.
Orange-flower water i table-sjXKjnfuL
The grated peel of half a lemon.✪ Canadian Cake
Sift the flour and sugar together and rub in the
butter and the beaten eggs, and the currants and
orange water. Beat all until hght and creamy.
Put into tins lined v^-ith buttered paper. Put in
only thin, as it will raise welL Bake in quick
oven.
baker's division. 207
CORN STARCH CAKE.
Whites of 5 eggs.
Butter I cup.
Sugar 2 cups.
Sweet milk i cup.
Corn starch I cup.
Flour 2 cups.
Cream of tartar i tea-spoonful.
Soda one-half tea-spoonful.✪ Corn Starch Cake
Follow general directions.
RAISIN CAKE.
Raisins i pound.
Flour I pound.
Sugar I pound.
Butter I pound.
Eggs 6.
Sweet milk i cup.
Nutmeg I.
Tea-spoonful of baking powder.✪ Raisin Cake
Beat the butter to cream, beat the yolks of the
eggs with the sugar, and then the flour. Now
stir in the creamed butter, and, having whipped the
whites to a froth, stir them in, and the milk, spices
and soda, or baking powder. Now beat all till
light and creamy, and then add the raisins, they
having been stoned, chopped and covered with
flour to cause them to mix evenly. The tin must
be lined with buttered paper and baked in a quick
oven.
208 DOMESTIC GUIDE.
APPLE AND PEACH CAKE.
Dried apples 3 cups.
Molasses 2 cups.
Sugar I cup.
Raisins i cup.
Thick sour cream I cup.
Eggs 2.
Soda I tea-spoonful.
Cinnamon, nutmeg and cloves to taste.
Flour to make a stiff batter✪ Apple and Peach Cake.
Soak the apples over night, in the morning chop
them fine, and cook them slowly in the molasses
for I hour ; when cooled put in the sugar, raisins,
beaten eggs, cream with soda in it, etc., and bake
in a moderate oven. This gives moistness and a
peculiarity to the cake that is very agreeable.
Peaches that were peeled before drying may be
used in the same manner.
HICKORY NUT CAKE.
Hickory nut meats i yi. cups.
Butter I cup.
Sugar 2 cups.
Flour 4 cups.
Sour milk i cup.
Eggs 3.
Soda I tea-spoonful✪ Hickory Nut Cake.
Have the meats chopped or broken fine and
roll them evenly with half the flour. Mix the
other articles in the usual way, then mix the nut-
flour and bake in a moderate oven.
BAKER S DIVISION. 209
PLAIN SHORT CAKE.
Flour I pound.
Butter J^ pound.
Sugar 3 ounces✪ Plain Short Cake.
Mix and roll out thick, bake about one-half an
hour.
WHITE SPONGE CAKE.
White of 8 eggs.
White sugar i ^ cups.
Flour I cup. ,
Cream of tartar 2 tea-spoonfuls✪ White Sponge Cake.
Mix sugar, flour, and cream of tartar, then beat
the whites of the eggs until stiff and mix in as quick
possible with the hand.
COFFEE CAKE.
Nicely made coffee.
Brown sugar one and one-half cups.
Butter I cup.
Molasses i cup.
Raisins i pound.
Flour 5 cups.
Soda I large tea-spoonful, dissolved in the coffee.
Cinnamon one-half tea-spoonful.
Cloves one-half tea-spoonful.
Nutmeg one-half of one✪ Coffee Cake.
Mix and bake in a moderate oven.
RAISED BISCUIT.
Take some of the bread dough when light.
Knead a heaping table-spoonful of butter into
dough enough to fill a long tin✪ Raised Biscuit. Mould into small
2IO DOMESTIC GUIDE.
biscuits, let them rise again, and bake for 20 min-
utes until done.
OMELET.
Sweet milk i cup.
Flour I table-spoonful.
Butter I table-spoonful. ✪ Omelet
Page 67 · 14 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.
S:-r crei:.. j. lable-spoonfula
E^g:? 2.
S~-..z a lirt'.e.
Fiour to r :'■ ~ut.
Cut into sma.i round cakes and tr^' in ho: ^ard,
and while hot roll in p>owdered sugar.
CAXADIAX CAKE.
Flour 5^ pound.
Pulv. sugar one-half pound.
Fresh butter one-half fK>und.
English currants ^4 pound.
Orange-flower water i table-sjXKjnfuL
The grated peel of half a lemon.
Sift the flour and sugar together and rub in the
butter and the beaten eggs, and the currants and
orange water. Beat all until hght and creamy.
Put into tins lined v^-ith buttered paper. Put in
only thin, as it will raise welL Bake in quick
oven.
baker's division. 207
CORN STARCH CAKE.
Whites of 5 eggs.
Butter I cup.
Sugar 2 cups.
Sweet milk i cup.
Corn starch I cup.
Flour 2 cups.
Cream of tartar i tea-spoonful.
Soda one-half tea-spoonful.
Follow general directions.
RAISIN CAKE.
Raisins i pound.
Flour I pound.
Sugar I pound.
Butter I pound.
Eggs 6.
Sweet milk i cup.
Nutmeg I.
Tea-spoonful of baking powder.
Beat the butter to cream, beat the yolks of the
eggs with the sugar, and then the flour. Now
stir in the creamed butter, and, having whipped the
whites to a froth, stir them in, and the milk, spices
and soda, or baking powder. Now beat all till
light and creamy, and then add the raisins, they
having been stoned, chopped and covered with
flour to cause them to mix evenly. The tin must
be lined with buttered paper and baked in a quick
oven.
208 DOMESTIC GUIDE.
APPLE AND PEACH CAKE.
Dried apples 3 cups.
Molasses 2 cups.
Sugar I cup.
Raisins i cup.
Thick sour cream I cup.
Eggs 2.
Soda I tea-spoonful.
Cinnamon, nutmeg and cloves to taste.
Flour to make a stiff batter.
Soak the apples over night, in the morning chop
them fine, and cook them slowly in the molasses
for I hour ; when cooled put in the sugar, raisins,
beaten eggs, cream with soda in it, etc., and bake
in a moderate oven. This gives moistness and a
peculiarity to the cake that is very agreeable.
Peaches that were peeled before drying may be
used in the same manner.
HICKORY NUT CAKE.
Hickory nut meats i yi. cups.
Butter I cup.
Sugar 2 cups.
Flour 4 cups.
Sour milk i cup.
Eggs 3.
Soda I tea-spoonful.
Have the meats chopped or broken fine and
roll them evenly with half the flour. Mix the
other articles in the usual way, then mix the nut-
flour and bake in a moderate oven.
BAKER S DIVISION. 209
PLAIN SHORT CAKE.
Flour I pound.
Butter J^ pound.
Sugar 3 ounces.
Mix and roll out thick, bake about one-half an
hour.
WHITE SPONGE CAKE.
White of 8 eggs.
White sugar i ^ cups.
Flour I cup. ,
Cream of tartar 2 tea-spoonfuls.
Mix sugar, flour, and cream of tartar, then beat
the whites of the eggs until stiff and mix in as quick
possible with the hand.
COFFEE CAKE.
Nicely made coffee.
Brown sugar one and one-half cups.
Butter I cup.
Molasses i cup.
Raisins i pound.
Flour 5 cups.
Soda I large tea-spoonful, dissolved in the coffee.
Cinnamon one-half tea-spoonful.
Cloves one-half tea-spoonful.
Nutmeg one-half of one.
Mix and bake in a moderate oven.
RAISED BISCUIT.
Take some of the bread dough when light.
Knead a heaping table-spoonful of butter into
dough enough to fill a long tin. Mould into small
2IO DOMESTIC GUIDE.
biscuits, let them rise again, and bake for 20 min-
utes until done.
OMELET.
Sweet milk i cup.
Flour I table-spoonful.
Butter I table-spoonful.