Black Cake.— Cream 3 lbs. of brown
sugar and 3 lbs. of butter together ;
sift in 3 lbs. of flour; beat twenty-
eight eggs separately, and add, with
5 lbs. of seeded raisins, 4 lbs. of dried
currants, 1 lb. of sliced citron, I oz.
each of cinnamon and nutmeg, V 2
oz. each of mace, cloves, and all-
spice, with a glass of blackberry
wine✪ Black Cake. Mix and beat well. Turn
45
Cheese Cakes
CAKES Cheese Cakes (Mrs. Leed’s)
into a very large cake-mould and
bake for six hours. This cake will
keep for years.
Cheese Cakes. — The best are said
to be those made in the farm-houses
in the midland counties of England,
as well as Stilton and Tuxford, in
Nottinghamshire. The foundation of
all of them is the rich cream curd, fla-
vored with lemon or almonds ; some-
times nutmeg and cinnamon and
eggs, or, omitting eggs, a cup of
cream or milk. All are baked in
tartlet or patty pans, lined with a rich
paste. Soyer, who is very excellent
authority in all culinary arts, speaks
of some delicious little cakes, great-
ly resembling cheese cakes, called
“ Richmond Maids of Honor,” which
derived their quaint name from the
maids of honor of Queen Elizabeth’s
court. They are, in reality, only a
variety of cheese cake, made some-
what richer, and with the addition
of “one very floury baked potato”
instead of biscuit-powder, and one
glass of brandy. They are baked
in patty-pans, lined with puff paste,
and both almonds and lemons are put
with the curds, butter, and eggs of
the filling.
Another way : — One Neufch&tel or
cream-cheese ; one teacupful of sugar;
one lemon, grate the rind and use
half of the juice ; half-teacupful of
currants ; half - teacupful of rolled
cracker-crumbs (the finer and more
delicate the cracker the better) ; four
eggs, well beaten ; one teaspoonful of
melted butter ; half-teacupful of cream
or rich milk; half a nutmeg; one salt-
spoonful of salt✪ Cheese Cakes. Mix the cracker-
crumbs dry with the cheese, first re-
moving the wrapper and taking off
the thin film, or skin on the outside,
of the cheese ; crumble the crumbs
and cheese well together ; add the
eggs, which have been first well
beaten up with the sugar. Then the
butter and cream may be added. If
the cream is very nice, the butter may
be omitted. Lastly add the lemon,
currants, and nutmeg. The currants
must have been washed, dried, and
then well dusted with cracker dust or
flour. Mix well, and put directly in
well - buttered patty -pans that have
been lined with puff paste. Bake fif-
teen or twenty minutes in a quick
oven. They will puff up, but must
not be too brown. For variety, omit
the currants and the lemon, and fla-
vor instead with sweet almonds and
one teaspoonful of essence of bitter
almonds. In putting in almonds,
blanch them first, then pound them
in a mortar with two or three table-
spoonfuls of rose - water, or, if that is
not procurable, with unequal quantity
of sweet milk. Beat all up together
until it is a smooth paste. Half a
pound of sweet almonds and one tea-
spoonful bitter almonds flavoring are
the right proportions for these cheese-
cakes. Bake in the smallest patty-
pans you can get.
Cheese Cakes with Cheese. — It
Page 54 · 3 recipe records on this page
Presented as published in 1902. 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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Black Cake.— Cream 3 lbs. of brown
sugar and 3 lbs. of butter together ;
sift in 3 lbs. of flour; beat twenty-
eight eggs separately, and add, with
5 lbs. of seeded raisins, 4 lbs. of dried
currants, 1 lb. of sliced citron, I oz.
each of cinnamon and nutmeg, V 2
oz. each of mace, cloves, and all-
spice, with a glass of blackberry
wine. Mix and beat well. Turn
45
Cheese Cakes
CAKES Cheese Cakes (Mrs. Leed’s)
into a very large cake-mould and
bake for six hours. This cake will
keep for years.
Cheese Cakes. — The best are said
to be those made in the farm-houses
in the midland counties of England,
as well as Stilton and Tuxford, in
Nottinghamshire. The foundation of
all of them is the rich cream curd, fla-
vored with lemon or almonds ; some-
times nutmeg and cinnamon and
eggs, or, omitting eggs, a cup of
cream or milk. All are baked in
tartlet or patty pans, lined with a rich
paste. Soyer, who is very excellent
authority in all culinary arts, speaks
of some delicious little cakes, great-
ly resembling cheese cakes, called
“ Richmond Maids of Honor,” which
derived their quaint name from the
maids of honor of Queen Elizabeth’s
court. They are, in reality, only a
variety of cheese cake, made some-
what richer, and with the addition
of “one very floury baked potato”
instead of biscuit-powder, and one
glass of brandy. They are baked
in patty-pans, lined with puff paste,
and both almonds and lemons are put
with the curds, butter, and eggs of
the filling.
Another way : — One Neufch&tel or
cream-cheese ; one teacupful of sugar;
one lemon, grate the rind and use
half of the juice ; half-teacupful of
currants ; half - teacupful of rolled
cracker-crumbs (the finer and more
delicate the cracker the better) ; four
eggs, well beaten ; one teaspoonful of
melted butter ; half-teacupful of cream
or rich milk; half a nutmeg; one salt-
spoonful of salt. Mix the cracker-
crumbs dry with the cheese, first re-
moving the wrapper and taking off
the thin film, or skin on the outside,
of the cheese ; crumble the crumbs
and cheese well together ; add the
eggs, which have been first well
beaten up with the sugar. Then the
butter and cream may be added. If
the cream is very nice, the butter may
be omitted. Lastly add the lemon,
currants, and nutmeg. The currants
must have been washed, dried, and
then well dusted with cracker dust or
flour. Mix well, and put directly in
well - buttered patty -pans that have
been lined with puff paste. Bake fif-
teen or twenty minutes in a quick
oven. They will puff up, but must
not be too brown. For variety, omit
the currants and the lemon, and fla-
vor instead with sweet almonds and
one teaspoonful of essence of bitter
almonds. In putting in almonds,
blanch them first, then pound them
in a mortar with two or three table-
spoonfuls of rose - water, or, if that is
not procurable, with unequal quantity
of sweet milk. Beat all up together
until it is a smooth paste. Half a
pound of sweet almonds and one tea-
spoonful bitter almonds flavoring are
the right proportions for these cheese-
cakes. Bake in the smallest patty-
pans you can get.
Cheese Cakes with Cheese. — It