dfted in tbe floor, half an one of soda dissolved in a
lablespooninl of hot water. Stir the butter and sugar to
a cream, add the eggs beaten light, then the flour, and
last the sodaj flavor with a very little grated nutmeg and a
pinch of cinnamon. Bake in jelly-cake tins, and when cold, put
onstard made as follows between the layers : Two cups of white
sugar, four eggs, a piece of butter the size of an egg, the juice
and grated rind of two lemons ; put into a farina-boiler the yolks
of the eggs, the sugar and lemon-juice. When it begins to
thicken, add the whites of the eggs beaten to a stiff froth, put
them in very gradually, and stir in the rind of the lemon.
When cool, spread between the layers of cake.
* Custard for Jelly-cake.
One Q^gy two tablespoons^ of sugar, two of flour, half a pint
of milk, butter the size of a walnut ; put the milk in a sauce-pan
over the fire ; when it boils, stir in the rest of the ingredients
which have been all beaten together, let it boil a minute, stir-
ring all the time, flavor with vanilla, and when cold, it is ready
to spread between layers of cake.
* Jelly-cake, Ho. 2.
Two-thirds of a cup of butter, half a one of milk, three full
eups of flour, two of sugar, four eggs, the rind of a fresh lemon,
a teaspoonful of cream of tartar, half an one of soda. Stir the
butter and sugar to a cream, add the lemon, then the eggs beaten
separately and then together, then the flour with the cream of
tartar sifted through it, and last the soda dissolved in the milk.
Bake in jelly-tins, half an inch thick when baked. Spread cus-
tard filling between the layers, sift sugar over the top cake.
* Jelly-cake, So. 8
Two cups of sugar, one of butter, one of sweet milk, three and
a half cups of flour, the whites only of four eggs, two small tea-
spoonsfiil of cream of tartar sifted dry in the flour, one small
teaspoon of soda in the milk. Stir the butter and sugar togethei
to a cream, add the whites of the eggs, then the flour, then the
milk and soda. Bake in jelly-cake tins half an inch thick
288 COOKERY FROM EXPERIENCB.
Pat on the first cake a layer of omrant-jelly; on the seeond,
shooolate filling; on the next, jelly again, and ice the top of it
* Coeoaant-eake.
Three cups of white sngar, one of batter, one of sweet milk,
foor of floor, the whites of ten eggs. Mix like poand-cake ; beat
the whites of two eggs with five tablespoonsM of powdered
sagar, spread over each layer of oake, and sprinkle it thick with
grated cocoanut.
* Orange-cake.
Two caps of sifted sngar, two caps of floar with a teaspoonfol
of cream of tartar sifled in it half a cap of water a little warm,
with half a teaspoonfol of soda dissolved in it, the yolks of five
eggs, the whites of foor, the joioe and grated rind and the in-
side soft part of one large orange✪ Orange Cake. Beat the yolks of the eggs
with the sogar, then add the orange, then the floor alternately
with the whites of the eggs, and last the water and soda. Bake
in jelly-cake tins half an inch thick when baked. The grated
rind and joice of one orange mixed stiff with tifled sogar, spread
between the cakes, the top one iced. This is a very fine cake.
* Washington Cake.
One cop of sogar, hotter the size of an egg, two eggs, half a
sop of sweet milk, a heaping cop of floor, a teaspoon even ftiU
of cream of tartar, half an one of soda ; stir the hotter and sogar
to a cream, add the eggs beaten very light, then the floor with
cream of tartar sifted throogh it alternately with part of the
milk; the other part dissolve the soda in and stir in last of all.
Bake in three cakes in jelly-cake tins. Filling — one cap of
sogar, one egg, two tart apples grated, and the joice and rind of
one lemon (the rind grated) ; beat all well together, let it come
to a boil, and spread while the cake is hot
* White Hoantain Cake. ✪ White Hoantain Cake
Page 115 · 2 recipe records on this page
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
sifted in the flour, half a one of soda dissolved in a tablespoonful of hot water. Stir the butter and sugar to a cream, add the eggs beaten light, then the flour, and lathen the soda; flavor with a very little grated nutmegnd a pinch of cinnamon. Bake in jelly-cake tins, and when cold, put onstard made as follows between the layers : Two cups of white sugar, four eggs, a piece of butter the size of an egg, the juice and grated rind of two lemons ; put into a farina-boiler the yolks of the eggs, the sugar and lemon-juice. When it begins to thicken, add the whites of the eggs beaten to a stiff froth, put them in very gradually, and stir in the rind of the lemon. When cool, spread between the layers of cake.
* Custard for Jelly-cake. One egg, two tablespoons of sugar, two of flour, half a pint of milk, butter the size of a walnut ; put the milk in a sauce-pan over the fire ; when it boils, stir in the rest of the ingredients which have been all beaten together, let it boil a minute, stirring all the time, flavor with vanilla, and when cold, it is ready to spread between layers of cake.
* Jelly-cake, No. 2.
Two-thirds of a cup of butter, half a one of milk, three full eups of flour, two of sugar, four eggs, the rind of a fresh lemon, a teaspoonful of cream of tartar, half an one of soda. Stir the butter and sugar to a cream, add the lemon, then the eggs beaten separately and then together, then the flour with the cream of tartar sifted through it, and last the soda dissolved in the milk. Bake in jelly-tins, half an inch thick when baked. Spread custard filling between the layers, sift sugar over the top cake.
* Jelly-cake, No. 3
Two cups of sugar, one of butter, one of sweet milk, three and a half cups of flour, the whites only of four eggs, two small teaspoonsfiil of cream of tartar sifted dry in the flour, one small teaspoon of soda in the milk. Stir the butter and sugar together to a cream, add the whites of the eggs, then the flour, then the milk and soda. Bake in jelly-cake tins half an inch thick
Pat on the first cake a layer of currant-jelly; on the second, chocolate filling; on the next, jelly again, and ice the top of it
* Cocoanut-cake.
Three cups of white sugar, one of butter, one of sweet milk, four of flour, the whites of ten eggs. Mix like pound-cake; beat the whites of two eggs with five tablespoonfuls of powdered sugar, spread over each layer of oake, and sprinkle it thick with grated cocoanut.
* Orange-cake.
Two cups of sifted sugar, two cups of flour with a teaspoonful of cream of tartar sifted in it, half a cup of water a little warm, with half a teaspoonfol of soda dissolved in it, the yolks of five eggs, the whites of four, the juice and grated rind and the inside soft part of one large orange. Beat the yolks of the eggs with the sugar, then add the orange, then the flour alternately with the whites of the eggs, and last the water and soda. Bake in jelly-cake tins half an inch thick when baked. The grated rind and juice of one orange mixed stiff with sifted sugar, spread between the cakes, the top one iced. This is a very fine cake.
* Washington Cake.
One cup of sugar, butter the size of an egg, two eggs, half a cup of sweet milk, a heaping cup of flour, a teaspoon even full of cream of tartar, half an one of soda; stir the butter and sugar to a cream, add the eggs beaten very light, then the flour with cream of tartar sifted through it alternately with part of the milk; the other part dissolve the soda in and stir in last of all. Bake in three cakes in jelly-cake tins. Filling — one cup of sugar, one egg, two tart apples grated, and the juice and rind of one lemon (the rind grated) ; beat all well together, let it come to a boil, and spread while the cake is hot
* White Hoantain Cake.
Records on this page
Orange CakeWhite Hoantain Cake