506. Sponge Jelly Cake (Rolled)--Ingredients--5 eggs, 1 cup
of sugar, I cup of flour, and I teaspoonful of baking powder✪ Sponge Jelly Cake (Rolled).
Beat the yolks and sugar to a cream, add the whites, beaten
to a stiff froth; then the flour, in which the baking powder has
been mixed. Bake in a dripping-pan. When done, turn out
on a cloth, spread jelly on the bottom of the cake, and roll
from the side.
507. Roll Jelly Cake—Ingredients—1% cups of brown sugar, 3 eggs,
I cup of milk, 2 cups of flour, 1 teaspoonful of cream of tartar, I
teaspoonful of soda, 1 teaspoonful of lemon or vanilla essence✪ Roll Jelly Cake.
Thoroughly beat the eggs and sugar together ; mix the
cream of tartar and soda with the milk, stirring in the flavoring
also; next mix in the flour; spread them upon a long pan,
and as soon as done spread jelly on the top and roll.
508. Johnny Cake—Ingredients—1 pt. of Indian meal, 1 teacupful ©
of sugar, I pt. of milk, 2 eggs, 1 teaspoonful of butter, ‘salt to taste,
I teaspoonful of dissolved saleratus.✪ Johnny Cake
Mix the butter and sugar with the meal; boil half the milk.
Add the dissolved saleratus and the eggs, after they have been
well beaten, to the remaining half of cold milk. Pour the boil-
ing milk over the meal and let it cool. Then add the cold
milk and saleratus. Bake in a shallow pan.
509. Indian Meal Breakfast Cakes—Ingredients—1 qt. of
Indian meal, 2 eggs, 1 teaspoonful of dssolved saleratus, % oz, of
butter, salt to taste, milk sufficient to make a thick batter,
Beat the eggs very thick and light. Cut up the butter into
the meal; then pour over enough boiling water to wet it.
When it is cool add the eggs and salt; pour the dissolved
saleratus into the milk, and add as much milk as will make it
into a thick batter. Butter square tin pans, fill them about
two-thirds full, and bake in a quick oven. When done, cut
into squares and serve hot.
BREAD AND CAKES. 155
510. Icing for Cakes (1)—Ingredients—4 eggs, 1 Ib. of finely
powdered white sugar, vanilla, strawberry, lemon, or any other
flavoring.
Take the whites of the eggs, and beat well adding the sugar
to stiffen in small quantities ; continue until you have beaten
the eggs to a stiff froth ; it will take about half an hour if well
beaten all the time ; if not stiff enough then add more sugar ;
spread carefully on the cake with a broad bladed knife; to
color icing yellow, put the grated peel of a lemon (or orange)
into a piece of muslin, strain a little juice through it and press
hard into the other ingredients. Strawberry juice or cranberry
syrup colors a pretty pink color.
511. Icing for Cakes (z)—Ingredients—The whites of 2 eggs, %
Ib. of castor sugar, and the juice of a lemon or a few drops of orange
flower water.
Beat the mixture until it hangs upon the fork in flakes, then
spread over the cake, dipping the knife in cold water occasion-
ally; stand it before the fire, and keep turning the cake
constantly, or the sugar will catch and turn brown; as scon as
it begins to harden it may be removed; the icing must not be
put on until the cake itself is cold, otherwise it will not set. A
few drops of cochineal wil color it if desired.
512, Excellent Frosting.
Page 86 · 7 recipe records on this page
Presented as published in 1899. 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
506. Sponge Jelly Cake (Rolled)--Ingredients--5 eggs, 1 cup of sugar, I cup of flour, and I teaspoonful of baking powder.
Beat the yolks and sugar to a cream, add the whites, beaten to a stiff froth; then the flour, in which the baking powder has been mixed. Bake in a dripping-pan. When done, turn out on a cloth, spread jelly on the bottom of the cake, and roll from the side.
507. Roll Jelly Cake—Ingredients—1% cups of brown sugar, 3 eggs, I cup of milk, 2 cups of flour, 1 teaspoonful of cream of tartar, I teaspoonful of soda, 1 teaspoonful of lemon or vanilla essence.
Thoroughly beat the eggs and sugar together ; mix the cream of tartar and soda with the milk, stirring in the flavoring also; next mix in the flour; spread them upon a long pan, and as soon as done spread jelly on the top and roll.
508. Johnny Cake—Ingredients—1 pt. of Indian meal, 1 teacupful ©
of sugar, I pt. of milk, 2 eggs, 1 teaspoonful of butter, salt to taste, I teaspoonful of dissolved saleratus.
Mix the butter and sugar with the meal; boil half the milk. Add the dissolved saleratus and the eggs, after they have been well beaten, to the remaining half of cold milk. Pour the boiling milk over the meal and let it cool. Then add the cold milk and saleratus. Bake in a shallow pan.
509. Indian Meal Breakfast Cakes—Ingredients—1 qt. of Indian meal, 2 eggs, 1 teaspoonful of dissolved saleratus, % oz, of butter, salt to taste, milk sufficient to make a thick batter,
Beat the eggs very thick and light. Cut up the butter into the meal; then pour over enough boiling water to wet it. When it is cool add the eggs and salt; pour the dissolved saleratus into the milk, and add as much milk as will make it into a thick batter. Butter square tin pans, fill them about two-thirds full, and bake in a quick oven. When done, cut into squares and serve hot.
510. Icing for Cakes (1)—Ingredients—4 eggs, 1 Ib. of finely powdered white sugar, vanilla, strawberry, lemon, or any other flavoring.
Take the whites of the eggs, and beat well adding the sugar to stiffen in small quantities ; continue until you have beaten the eggs to a stiff froth ; it will take about half an hour if well beaten all the time ; if not stiff enough then add more sugar ; spread carefully on the cake with a broad bladed knife; to color icing yellow, put the grated peel of a lemon (or orange) into a piece of muslin, strain a little juice through it and press hard into the other ingredients. Strawberry juice or cranberry syrup colors a pretty pink color.
511. Icing for Cakes (z)—Ingredients—The whites of 2 eggs, % Ib. of castor sugar, and the juice of a lemon or a few drops of orange flower water.
Beat the mixture until it hangs upon the fork in flakes, then spread over the cake, dipping the knife in cold water occasionally; stand it before the fire, and keep turning the cake constantly, or the sugar will catch and turn brown; as soon as it begins to harden it may be removed; the icing must not be put on until the cake itself is cold, otherwise it will not set. A few drops of cochineal will color it if desired.
512, Excellent Frosting.
Records on this page
Sponge Jelly Cake (Rolled)Jelly RollsSponge Jelly Cake (Rolled)Roll Jelly CakeFarmer’s CakeJohnny CakeIndian Meal Breakfast Cakes