hot oven, and bake to a fine color and well done.
Cinnamon Bnns. — Prepare a butterkuchen dough, divide it
into three parts, roll them out a half finger thick, sprinkle over
each Vs cupful currants, y^ cup sugar, a little cinnamon ; pass the
rolling pin over the currants ; roll the dough up like a music roll,
and cut it in 1-inch-thick slices ; lay them in a buttered pan, and
let them rise to double their size ; brush them over with melted
butter✪ Cinnamon Buns, sprinkle over a little sugar and a pinch of cinnamon ; bake
in a medium hot oven.
CAKES, TOSTEN, Etc.
Jessaline Cake. — Half pound butter, V2 pound flour, the yolks
of 8 eggs and 6 whites, 1 teaspoonfnl baking powder, the grated
rind of 1 lemon, Y^ teaspoonful vanilla, and Vs pound sugar. Stir
the butter to a cream, add the sugar, stir 30 minutes; then add the
yolks one at a time. Sift flour and baking powder together, beat the
whites to a stiff froth, add the above preparation in small por-
tions to the whites, add lastly the flour and Y^ pound of fine-sliced
candied fruit lightly dusted with flour, put the preparation in a
buttered and paper-lined pan, and bake 1 hour in medium-hot oven.
When done, remove the cake, let it rest for a few minutes, turn it
out of pan, and when cold ice with wine glaze. (For wine glaze,
see my book Desserts and Salads, recipe 924.)
Bonsalina Cake. — Three quarters cupful butter, 1 cup powdered
sugar, the whites of 6 eggs, 1 pint of flour, 1 heaping teaspoonful
powder, V^ cupful milk, 1 teaspoonful orange extract Wash the
butter in cold water, then place it in a bowl, add the sugar, and stir
it to a light white cream ; sift the baking powder and flour together,
add it gradually alternately with the milk, the beaten whites to the
creamed butter and sugar, add the flavoring. Pour the mixture
into 2 jelly tins (previously buttered and floured), spread it even
with a knife, and bake in a medium-hot oven. When done remove
and let them rest for a few minutes, then turn them out on to a
paper, which should be dusted with powdered sugar; when cold
prepare a filling as follows: Boil Yt oup of sugar with Yi cupful
water until it forms a thread between 2 fingers, then add 1 table-
spoonful best rum. Beat the white of 1 egg to a stiff froth, add
557
558 CAKES, TORTEN, Etc.
a little pink coloring, poar in the boiling sugar while beating con-
stantly, add Y2 teaspoonful vanilla and 4 ounces fine-chopped pecan
nuts ; spread this over the cake, put on the other layer, pour oyer
first a pink sugar glaze, then a thin white glaze, and put a border of
candied rose leayes around the edge. For glaze : Put 1 cup of sifted
powdered sugar in a saucepan, add 2 tablespoonfuls water, stir oyer
the fire until lukewarm ; add a little pink paste, pour it over the
cake, leave the second icing white. ✪ Jessaline Cake
Page 371 · 3 recipe records on this page
Presented as published in 1914. 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
hot oven, and bake to a fine color and well done.
Cinnamon Buns. — Prepare a butterkuchen dough, divide it into three parts, roll them out a half finger thick, sprinkle over each Vs cupful currants, y^ cup sugar, a little cinnamon ; pass the rolling pin over the currants ; roll the dough up like a music roll, and cut it in 1-inch-thick slices ; lay them in a buttered pan, and let them rise to double their size ; brush them over with melted butter, sprinkle over a little sugar and a pinch of cinnamon ; bake in a medium hot oven.
Jessaline Cake. — Half pound butter, V2 pound flour, the yolks of 8 eggs and 6 whites, 1 teaspoonful baking powder, the grated rind of 1 lemon, Y^ teaspoonful vanilla, and Vs pound sugar. Stir the butter to a cream, add the sugar, stir 30 minutes; then add the yolks one at a time. Sift flour and baking powder together, beat the whites to a stiff froth, add the above preparation in small portions to the whites, add lastly the flour and Y^ pound of fine-sliced candied fruit lightly dusted with flour, put the preparation in a buttered and paper-lined pan, and bake 1 hour in medium-hot oven. When done, remove the cake, let it rest for a few minutes, turn it out of pan, and when cold ice with wine glaze. (For wine glaze, see my book Desserts and Salads, recipe 924.)
Bonsalina Cake. — Three quarters cupful butter, 1 cup powdered sugar, the whites of 6 eggs, 1 pint of flour, 1 heaping teaspoonful powder, V^ cupful milk, 1 teaspoonful orange extract. Wash the butter in cold water, then place it in a bowl, add the sugar, and stir it to a light white cream ; sift the baking powder and flour together, add it gradually alternately with the milk, the beaten whites to the creamed butter and sugar, add the flavoring. Pour the mixture into 2 jelly tins (previously buttered and floured), spread it even with a knife, and bake in a medium-hot oven. When done remove and let them rest for a few minutes, then turn them out on to a paper, which should be dusted with powdered sugar; when cold prepare a filling as follows: Boil Yt oup of sugar with Yi cupful water until it forms a thread between 2 fingers, then add 1 tablespoonful best rum. Beat the white of 1 egg to a stiff froth, add
a little pink coloring, pour in the boiling sugar while beating constantly, add Y2 teaspoonful vanilla and 4 ounces fine-chopped pecan nuts ; spread this over the cake, put on the other layer, pour over first a pink sugar glaze, then a thin white glaze, and put a border of candied rose leayes around the edge. For glaze : Put 1 cup of sifted powdered sugar in a saucepan, add 2 tablespoonfuls water, stir over the fire until lukewarm ; add a little pink paste, pour it over the cake, leave the second icing white.
Records on this page
Cinnamon BunsJessaline CakeBonsalina Cake