Uie pearlwli dissolved in it, tlien the fruit dusted with a little
of the floor, then the almonds blanohed and split in half. Yon
may add a coffeeoup of the kernels of' shellbarks in the plaoe
of almonds. Bake all in a large oake, or in square tins.
Composition-oake.
Fiye caps of flour, three of sugar, two of butter, one of milk,
Ave eggs beaten separately, a wine-glass of brandy or wine, one
nutmeg grated, a teaspoonful of soda, one pound of raisins
seeded, half a pound of currants washed and dried ; stir the
butter and sugar to a cream, add the eggs, then the brandy and
spice, half the flour; beat very light, then add the other half of
the flour, beat again, then the milk with the soda dissolved in it^
last the fruit with a little of the flour stirred through it, which
prevents it firom sinking to the bottom of the cake. Bake about
an hour. Try with a broom splint
Holasses Cup-cake.
One and a half coffee-cups of butter, two of brown sugar, one
of molasses, one of milk, flve of flour, four eggs✪ Kolasses Fruit-cake, a teaspoonful of
soda, a small tablespoonful of ginger, a teaspoonfol of cloves, the
same of cinnamon, half an one of powdered mace, a coffeecup
of raisins seeded, the same of currants, and half an one of citron.
Stir the butter and sugar to a cream, add the eggs, then the
molasses, spice, flour, and last the milk with the soda dissolved
in it. Leave out a tablespoonful of flour to stir through the
fruit ; put this in just before you pour into the pans. Bake aU
in one, or in square flat tin pans. Try it with a broom splint.
Light Cake.
Take a pint of bread dough, beat into it two eggs ; boil a
amall half teacup of milk, stir in it while boiling a teacup of
sugar and half an one of butter. When nearly cool, add half a
teaspoon of soda and a little flour; knead all together into the
dough, flatten it out in a square tin which you have buttered;
put half a pound of 8e3ded raisins in a bowl with a teaspoon of
16
826 COOKEBT FROM EXPERIENCE.
aumamon, a tablespoonfnl of sugar✪ Light Cake and a pieoe of butter ib«
file of a nutmeg ; rub all together until the rainna are well
eovered, then stiek them down through the dough, let it rise.
When light, eover the top with sugar and milk mixed to a paste,
and bake.
* Fruit JumUaa.
One pound of butter, the same of sugar, one and a quartei
pounds of flour, six eggs, half a wine-glass of brandy, a little
nutmeg, half a pound of raisins seeded or eurrants washed and
dried. Stir the butter and sugar to a oream, add the brandj
and spioe, then the eggs beaten separately, then the flour, leav-
ing out a tablespoonful to stir through the fruit. Drop on but-
tered tins, or bake in small oakes.
Fruit Ginger-eake.
One pint of molasses, a teacup of sugar, three ^gs, seven
ounces of butter, a tablespoonful of ground doves, three table-
spoonsful of ground ginger, one pound of raisins seeded, and a
half pound of citron cut in little slips, flour to the consistence
of pound-cake. Stir the sugar and butter to a cream, add the
eggs; mix the molasses, cloves and cinnamon together, and stir
them into the butter, sugar and eggs ; then add a teaspoonful
of saleratus dissolved in a cup of cream, then the fruit with two
tablespoonsful of flour stirred through it, and bake in a laige
cake.
* Strawberry Short-cake.
In New Ei^land, where this cake originated, the wild straw-
berries are used for it, and are the best ; where they cannot be
procured, have ready about two quarts of berries ; make the
oake as for soda biscuit : three pints of flour with three tea-
spoonsful of cream of tartar sifted in it, a teaspoonful of salt,
two tablespoonsful of butter and one of lard rubbed into the
flour ; mix it with a pint of milk with a ieaspoonfril of soda dis-
solved in it; roll it out half an inch in thickness, and bake either
in one or two oakes, in a quick oven, ab:>ut fifteen or twenty
CAKE. 221
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Presented as published in 1905. 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
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Uie pearlwli dissolved in it, tlien the fruit dusted with a little
of the floor, then the almonds blanohed and split in half. Yon
may add a coffeeoup of the kernels of' shellbarks in the plaoe
of almonds. Bake all in a large oake, or in square tins.
Composition-oake.
Fiye caps of flour, three of sugar, two of butter, one of milk,
Ave eggs beaten separately, a wine-glass of brandy or wine, one
nutmeg grated, a teaspoonful of soda, one pound of raisins
seeded, half a pound of currants washed and dried ; stir the
butter and sugar to a cream, add the eggs, then the brandy and
spice, half the flour; beat very light, then add the other half of
the flour, beat again, then the milk with the soda dissolved in it^
last the fruit with a little of the flour stirred through it, which
prevents it firom sinking to the bottom of the cake. Bake about
an hour. Try with a broom splint
Holasses Cup-cake.
One and a half coffee-cups of butter, two of brown sugar, one
of molasses, one of milk, flve of flour, four eggs, a teaspoonful of
soda, a small tablespoonful of ginger, a teaspoonfol of cloves, the
same of cinnamon, half an one of powdered mace, a coffeecup
of raisins seeded, the same of currants, and half an one of citron.
Stir the butter and sugar to a cream, add the eggs, then the
molasses, spice, flour, and last the milk with the soda dissolved
in it. Leave out a tablespoonful of flour to stir through the
fruit ; put this in just before you pour into the pans. Bake aU
in one, or in square flat tin pans. Try it with a broom splint.
Light Cake.
Take a pint of bread dough, beat into it two eggs ; boil a
amall half teacup of milk, stir in it while boiling a teacup of
sugar and half an one of butter. When nearly cool, add half a
teaspoon of soda and a little flour; knead all together into the
dough, flatten it out in a square tin which you have buttered;
put half a pound of 8e3ded raisins in a bowl with a teaspoon of
16
826 COOKEBT FROM EXPERIENCE.
aumamon, a tablespoonfnl of sugar and a pieoe of butter ib«
file of a nutmeg ; rub all together until the rainna are well
eovered, then stiek them down through the dough, let it rise.
When light, eover the top with sugar and milk mixed to a paste,
and bake.
* Fruit JumUaa.
One pound of butter, the same of sugar, one and a quartei
pounds of flour, six eggs, half a wine-glass of brandy, a little
nutmeg, half a pound of raisins seeded or eurrants washed and
dried. Stir the butter and sugar to a oream, add the brandj
and spioe, then the eggs beaten separately, then the flour, leav-
ing out a tablespoonful to stir through the fruit. Drop on but-
tered tins, or bake in small oakes.
Fruit Ginger-eake.
One pint of molasses, a teacup of sugar, three ^gs, seven
ounces of butter, a tablespoonful of ground doves, three table-
spoonsful of ground ginger, one pound of raisins seeded, and a
half pound of citron cut in little slips, flour to the consistence
of pound-cake. Stir the sugar and butter to a cream, add the
eggs; mix the molasses, cloves and cinnamon together, and stir
them into the butter, sugar and eggs ; then add a teaspoonful
of saleratus dissolved in a cup of cream, then the fruit with two
tablespoonsful of flour stirred through it, and bake in a laige
cake.
* Strawberry Short-cake.
In New Ei^land, where this cake originated, the wild straw-
berries are used for it, and are the best ; where they cannot be
procured, have ready about two quarts of berries ; make the
oake as for soda biscuit : three pints of flour with three tea-
spoonsful of cream of tartar sifted in it, a teaspoonful of salt,
two tablespoonsful of butter and one of lard rubbed into the
flour ; mix it with a pint of milk with a ieaspoonfril of soda dis-
solved in it; roll it out half an inch in thickness, and bake either
in one or two oakes, in a quick oven, ab:>ut fifteen or twenty
CAKE. 221