432. Remarks on the table of cake recipes. — While, for
convenience, the ingredients for each cake and pudding
are given separately in the table, it can readily be seen
that Cottage Pudding is merely a sweet muffin mixture,
that Suet Pudding is Standard Cake, made with suet
instead of butter, and molasses instead of sugar ; that
Spice, Gold, and Silver Cakes are modifications of Cup
Cake ; and that Whole-wheat Gingersnaps are made by
varying slightly the recipe for Sugar Cookies.
Butter or drippings may be used instead of suet ; in
this case, especially if the pudding is made with water,
add a little extra flour.
Light Fruit Cake is made by adding to either Standard
Special Directions.
Mix and sift fioiir, baking-powder, and salt. Stir into
them the inilk, beaten egg, and the butter, melted.
Last, fold in the beaten white.
Beat the yolk ; beat into it the sugar ; stir in the milk,
and the flour, sifted with the salt and baking-
powder. Last, fold in the white, beaten stiff.
Free the suet from membrane, chop it fine, and mix it
with the milk and molasses before stirring them into
'the dry ingredients. Steam in a greased pudding
mold for 3 hours. Fruit may be'omitted. Serve
with Hard Sauce.
This recipe makes two loaves.
Mix like any butter cake, adding the molasses to the
butter and sugar. Remember to add soda last.
Make Gold and Silver cake at the same time, to use
both parts of the eggs.
Mix like butter cakes. When stiff enough to roll, turn
out on a floured board, and roll out, part at a time,
one-fourth of an inch thick. Keep board and pin
well floured. Bake 15 minutes on shallow pans.
Roll as thin as possible.
TABLE GIVING PROPORTIONS OF INGREDIENTS FOR CAKES AND BATTER PUDDINGS
Name.
SlIORTKNING.
Sweetening.
Eggs.
Liquid.
Leavening
Material.
Floite.
Flavoring. Seasoning.
Spice.
i
j
Butter.
Suet.
Sugar.
Molasses.
Whites.
Yolks.
Milk.
W.ater.
Baking-
l)Owder.
Baking-
soda.
1
Egg Muffins.
Itb.
1
1
%c.
2t.
IV2C.
Salt, % t.
j Mix and sift tlour, baking-poM-der, and salt. Stir into
them the milk, beaten egg, and the butter, melted.
Last, fold in the beaten while.
Cottage pudding.
'Jtb.
V-i. c.
1
1
%c.
2 t.
11/2 c.
Salt, V4t.
Beat the yolk ; beat into it the sugar ; stir in the milk,
and the Hour, sifted with the salt and baking-
powder. Last, fold in the white, beaten stiff.
Standard Cakk.
V4C.
%c.
2
2
V2C.
11/2 t
IV2 c.
Vanilla, ^ t.
'1
Suet pudding,
Suet
Vac.
V2 c. or
¥20.
Vat.
11/2 c.
Cinnamon, Vz t.
Allspice, V4t.
Salt, 1/4 1.
Stoiied and chopped , Free the suet from membrane, chop it fine, and mix it
raisins and currants,, with the milk and molasses before stirring them into
mixed, Yi c. 'the dry ingredients. Steam in a greased pudding
1 mold for 3 hours. Fruit may be omitted. Serve
with Hard Sauce.
Gingerbread.
2tb.
nclted.
%C.
1
1
Va c. sour.
It.
2 c.
Ginger, 1 tb.
!
1
Cup Cakic, ok 1, 2,
3-, 4 Cakr.
1 c. si;.
2 c.
4
4
V2C.
3t.
3 c.
Vanilla, 1 t., or grated
nutmeg, Yz t.
This recipe makes two loaves.
Spice calce.
1 c. sc.
1 c. brown.
1/4 c.
3
3
%c.
V4t.
3c.
Cinnamon, 1 t.
Allspice, clove, and
nutmeg, mixed, 1 t.
Raisins, Yz c.
Currants, "A c.
Citron , V4 c.
Page 120
Presented as published in 1901. 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.
432. Remarks on the table of cake recipes. — While, for
convenience, the ingredients for each cake and pudding
are given separately in the table, it can readily be seen
that Cottage Pudding is merely a sweet muffin mixture,
that Suet Pudding is Standard Cake, made with suet
instead of butter, and molasses instead of sugar ; that
Spice, Gold, and Silver Cakes are modifications of Cup
Cake ; and that Whole-wheat Gingersnaps are made by
varying slightly the recipe for Sugar Cookies.
Butter or drippings may be used instead of suet ; in
this case, especially if the pudding is made with water,
add a little extra flour.
Light Fruit Cake is made by adding to either Standard
Special Directions.
Mix and sift fioiir, baking-powder, and salt. Stir into
them the inilk, beaten egg, and the butter, melted.
Last, fold in the beaten white.
Beat the yolk ; beat into it the sugar ; stir in the milk,
and the flour, sifted with the salt and baking-
powder. Last, fold in the white, beaten stiff.
Free the suet from membrane, chop it fine, and mix it
with the milk and molasses before stirring them into
'the dry ingredients. Steam in a greased pudding
mold for 3 hours. Fruit may be'omitted. Serve
with Hard Sauce.
This recipe makes two loaves.
Mix like any butter cake, adding the molasses to the
butter and sugar. Remember to add soda last.
Make Gold and Silver cake at the same time, to use
both parts of the eggs.
Mix like butter cakes. When stiff enough to roll, turn
out on a floured board, and roll out, part at a time,
one-fourth of an inch thick. Keep board and pin
well floured. Bake 15 minutes on shallow pans.
Roll as thin as possible.
TABLE GIVING PROPORTIONS OF INGREDIENTS FOR CAKES AND BATTER PUDDINGS
Name.
SlIORTKNING.
Sweetening.
Eggs.
Liquid.
Leavening
Material.
Floite.
Flavoring. Seasoning.
Spice.
i
j
Butter.
Suet.
Sugar.
Molasses.
Whites.
Yolks.
Milk.
W.ater.
Baking-
l)Owder.
Baking-
soda.
1
Egg Muffins.
Itb.
1
1
%c.
2t.
IV2C.
Salt, % t.
j Mix and sift tlour, baking-poM-der, and salt. Stir into
them the milk, beaten egg, and the butter, melted.
Last, fold in the beaten while.
Cottage pudding.
'Jtb.
V-i. c.
1
1
%c.
2 t.
11/2 c.
Salt, V4t.
Beat the yolk ; beat into it the sugar ; stir in the milk,
and the Hour, sifted with the salt and baking-
powder. Last, fold in the white, beaten stiff.
Standard Cakk.
V4C.
%c.
2
2
V2C.
11/2 t
IV2 c.
Vanilla, ^ t.
'1
Suet pudding,
Suet
Vac.
V2 c. or
¥20.
Vat.
11/2 c.
Cinnamon, Vz t.
Allspice, V4t.
Salt, 1/4 1.
Stoiied and chopped , Free the suet from membrane, chop it fine, and mix it
raisins and currants,, with the milk and molasses before stirring them into
mixed, Yi c. 'the dry ingredients. Steam in a greased pudding
1 mold for 3 hours. Fruit may be omitted. Serve
with Hard Sauce.
Gingerbread.
2tb.
nclted.
%C.
1
1
Va c. sour.
It.
2 c.
Ginger, 1 tb.
!
1
Cup Cakic, ok 1, 2,
3-, 4 Cakr.
1 c. si;.
2 c.
4
4
V2C.
3t.
3 c.
Vanilla, 1 t., or grated
nutmeg, Yz t.
This recipe makes two loaves.
Spice calce.
1 c. sc.
1 c. brown.
1/4 c.
3
3
%c.
V4t.
3c.
Cinnamon, 1 t.
Allspice, clove, and
nutmeg, mixed, 1 t.
Raisins, Yz c.
Currants, "A c.
Citron , V4 c.