Lady Sutherlands.— One quart of
flour, three eggs, one piece of butter
the size of a walnut, three cupfuls of
sweet milk, and a teaspoonful of salt✪ Sutherlands.
Beat very light after you mix the
ingredients. Bake quickly in small,
tin patty-pans. Make as shortly be-
fore these cakes are to be served as
possible, lest they fall and lose their
delicacy with their lightness.
Layer Cake. — Beat the whites of
seven eggs until they foam, but are
not stiff, until the sugar is added,
2 ozs., which should be beaten in by
degrees, until very stiff indeed. The
yolks are then beaten with 6 ozs.
of sugar and two level teaspoonfuls
of vanilla sugar to a thick cream,
and the whites stirred lightly in. A
quarter of a pound of flour and the
same of corn-starch are sifted gradu-
ally in and stirred very gently; the
butter, % lb.✪ Layer Cake, is melted and poured
m hot. All is then stirred again care-
fully until smooth, when it is poured
into buttered pans to the depth of
three-quarters of an inch, and baked
in a quick oven. The cake is divid-
ed into two thin sheets, and the best
jam spread thickly between. A very
handsome cake is made by using four
sheets, and finishing the top one with
icing made of powdered sugar, white
°f egg, and syrup.
Lemon Cake. — Beat together one
scant cupful of butter and three
cupfuls of sugar; add the yolks and
whites of five eggs, beaten separately,
and one cupful of milk, three and a
half cupfuls of flour, a scant teaspoon-
ful of soda, the juice and rind of a
lemon✪ Lemon Cake (the last should be put into the
creamed butter and sugar before the
other ingredients are stirred in).
Frost with white icing flavored with
lemon-juice.
Lemon Tartlets. — The juice of two
lemons and the rinds, grated; clean
the grater off with bread, only using
sufficient crumbs to take off all the
lemon-peel ; beat all together with two
eggs, Yz lb. of loaf sugar, and % lb.
of butter. This is sufficient to make
twelve tartlets, and will be found very
excellent. The pastry in which the
above mixture is to be baked can be
made of one pint of flour✪ Lemon Tartlets and a spoon-
ful each of butter and lard. Use the
pretty little crimped tins used for the
lining to tarts.
Lily Cake. — Cream one cupful of
sugar and half a cupful of butter to-
gether. Sift in one and a half cup-
fuls of flour with one teaspoonful of
54
Loaf Cake
CAKES
Marble Cake
baking-powder. Add half a cupful of
sweet milk and the whites of four eggs.
Flavor with extract of almonds. Bake
in a greased mould. When cool, ice
and ornament with frosting of lilies.
Loaf Cake. — Two quarts of sugar,
seven cupfuls of butter, six quarts of
sifted flour, 6 lbs. of fruit, one pint of
yeast, eight nutmegs, mace, twelve
eggs, one quart of milk. It should
stand about six hours in summer
and eight in winter. Put in half the
butter and eggs, and the milk, flavor,
and yeast, and beat thoroughly.
In the evening add the remainder
of the butter, rubbing it with the
sugar, the rest of the eggs, and the
spice. Let the cake rise again until
morning ; then add the fruit. Put
in deep pans and let rise about half
an hour. Bake from two to three
hours in a slow oven. ✪ Lily Cake
Page 64 · 7 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
Lady Sutherlands.— One quart of flour, three eggs, one piece of butter the size of a walnut, three cupfuls of sweet milk, and a teaspoonful of salt. Beat very light after you mix the ingredients. Bake quickly in small, tin patty-pans. Make as shortly before these cakes are to be served as possible, lest they fall and lose their delicacy with their lightness.
Layer Cake. — Beat the whites of seven eggs until they foam, but are
not stiff, until the sugar is added, 2 ozs., which should be beaten in by degrees, until very stiff indeed. The yolks are then beaten with 6 ozs. of sugar and two level teaspoonfuls of vanilla sugar to a thick cream, and the whites stirred lightly in. A quarter of a pound of flour and the same of corn-starch are sifted gradually in and stirred very gently; the butter, % lb., is melted and poured in hot. All is then stirred again carefully until smooth, when it is poured into buttered pans to the depth of three-quarters of an inch, and baked in a quick oven. The cake is divided into two thin sheets, and the best jam spread thickly between. A very handsome cake is made by using four sheets, and finishing the top one with icing made of powdered sugar, white of egg, and syrup.
Lemon Cake. — Beat together one scant cupful of butter and three cupfuls of sugar; add the yolks and whites of five eggs, beaten separately, and one cupful of milk, three and a half cupfuls of flour, a scant teaspoonful of soda, the juice and rind of a lemon (the last should be put into the creamed butter and sugar before the other ingredients are stirred in). Frost with white icing flavored with lemon-juice.
Lemon Tartlets. — The juice of two lemons and the rinds, grated; clean the grater off with bread, only using sufficient crumbs to take off all the lemon-peel ; beat all together with two eggs, Yz lb. of loaf sugar, and % lb. of butter. This is sufficient to make twelve tartlets, and will be found very excellent. The pastry in which the above mixture is to be baked can be made of one pint of flour and a spoonful each of butter and lard. Use the pretty little crimped tins used for the lining to tarts.
Lily Cake. — Cream one cupful of sugar and half a cupful of butter together. Sift in one and a half cupfuls of flour with one teaspoonful of
Loaf Cake
Marble Cake
baking-powder. Add half a cupful of sweet milk and the whites of four eggs. Flavor with extract of almonds. Bake in a greased mould. When cool, ice and ornament with frosting of lilies.
Loaf Cake. — Two quarts of sugar, seven cupfuls of butter, six quarts of sifted flour, 6 lbs. of fruit, one pint of yeast, eight nutmegs, mace, twelve eggs, one quart of milk. It should stand about six hours in summer and eight in winter. Put in half the butter and eggs, and the milk, flavor, and yeast, and beat thoroughly. In the evening add the remainder of the butter, rubbing it with the sugar, the rest of the eggs, and the spice. Let the cake rise again until morning ; then add the fruit. Put in deep pans and let rise about half an hour. Bake from two to three hours in a slow oven.
Records on this page
SutherlandsLayer CakeLemon CakeLemon TartletsLily CakeLoaf CakeMarble Cake