% teacup of orange peel cut fine, 2 pounds seeded raisins, 1 pound
of shelled pecans✪ Pecan Cake, crush them slightly^ Put all the fruit together
and flour well, using from the pound of flour. Bake about 3 hours
in a greased mold.
Fig Cake.
Cream % cup of butter, add 1% cups of granulated sugar, mix
% cup of Imperial Granimi, 1^ cups of flour, 1 teaspoon of baking
powder, a pinch of salt, % cup of sweet milk, lastly add whites of
6 eggs beaten to a froth,l teaspoon of vanilla. Bake in 2 layers in
jelly tins.
Iffiarble Cake.
Whites of 7 eggs beaten stiflP, 1 coffee cup of butter, creamed,
3 coffee cups of granulated sugar, 1 coffee cup of sour milk, 4 coffee
cups of flour sifted, 1 heaping teaspoon of soda, 1 teaspoon of
vanilla✪ Fig Cake. This is white part of cake.
Dark Part — ^Yolks of 7 eggs beaten light, 3 coffee cups of brown
sugar, 1 coffee cup of butter, 1 coffee cup of sour milk, 4 coffee cups
of flour, ^ tablespoon each of cinnamon, allspice and cloves, 1 tea-
spoon of soda. If put in mold bake 1^ hours, the white and dark
in alternate layers so the cake may be nicely marbelized. Put in
jelly pans if preferred.
Sand Tarts.
One-half cup of butter, 1 cup of sugar, 1% cups of flour, 2 tea-
spoons of baking powder, white of 1 egg, % cup blanched almonds.
1 tablespoon of sugar, y^ teaspoon of cinnamon✪ Sand Tarts. Cream the butter
and sugar. Add well-beaten egg, then flour mixed and sifted with
baking powder. Put % the dough on floured board; roll % inch
thick, cut in squares 3 inches long; brush over with white of egg;
sprinkle with sugar mixed with cinnamon. Split almonds, arrange
in the center of each. Place on buttered sheets. Bake 8 minutes in a
slow oven.
Orange Pineapple Cake.
Two cups granulated sugar, 2^ cups flour, ^ cup butter, ^
cup new milk, % cup water, ^2 teaspoons baking powder, 4 eggs.
Cream butter and sugar together, separate the eggs and add yolks,
stir milk, water and flour with baking powder and grate the peel
of 1 orange into the batter. Beat whites to a froth and add last.
Bake in jelly tins.
Icing — Grate 3 oranges, rind and pulp, but remove seed and
add 1 small box grated pineapple. Beat whites of 2 eggs to a stiff
froth✪ Orange Pineapple Cake and stir into oranges and pineapple with 1 cup powdered
sugar. Spread this icing thickly between the layers when cakes are
cold.
Sponge Cake Boll.
One pint of eranulated sugar, 1 pint flour, 7 eggs, juice of 1
lemon, 1 teaspoon baking powder✪ Sponge Cake Roll. Beat eggs separately; mix bat-
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248 KENTUCKY RECEIPT BOOK.
ter, fold in whites last. Bake in large biscuit pan. When done spread
with damson or grape preserves. Roll quickly and wrap in cloth
wrung out of tepid water. Serve with chocolate sauce.
Egg Kisses.
Put the unbeaten whites of 3 eggs in a bowl and add 1^ tea-
cups granulated sugar and 1 teaspoon of vanilla✪ Egg Kisses. Beat untU very
stiff, then drop a spoonful at a time on greased paper placed on top
of a stove pan. Set in a moderate oven to bake.
Peanut Cookies.
Pound or chop 1 cup peanuts, reserving a few whole ones for
decorating top. Prepare a dough of 1 teaspoon butter, % cup sugar,
1 eggj 2 tablespoons of milk, 1 cup flour, 1 teaspoon salt✪ Peanut Cookies. Add the
peanuts and with teaspoon mold into balls. Put whole peanuts on
top and bake 15 minutes.
Layer Cake.
Two coffee cups of flour, 1 cup of cornstarch, 2 cups of sugar,
% cup of butter, 1 cup sweet milk, whites of 6 eggs, 1^ teaspoons
baking powder✪ Layer Cake. Cream butter and sugar, sift flour, cornstarch and
baking powder together ; add slowly, then the milk a little at a time
and lastly the whites, well beaten. Bake in three layers; ice with
white icing. Use whites of 2 eggs and 2 teacups pulverized sugar;
flavor to taste.
Tipsy Pudding. ✪ Tipsy Pudding
Page 150 · 11 recipe records on this page
Presented as published in 1903. 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
% teacup of orange peel cut fine, 2 pounds seeded raisins, 1 pound of shelled pecans, crush them slightly. Put all the fruit together and flour well, using from the pound of flour. Bake about 3 hours in a greased mold.
Fig Cake.
Cream % cup of butter, add 1% cups of granulated sugar, mix % cup of Imperial Granimi, 1^ cups of flour, 1 teaspoon of baking powder, a pinch of salt, % cup of sweet milk, lastly add whites of 6 eggs beaten to a froth, 1 teaspoon of vanilla. Bake in 2 layers in jelly tins.
Marble Cake.
Whites of 7 eggs beaten stiff, 1 coffee cup of butter, creamed, 3 coffee cups of granulated sugar, 1 coffee cup of sour milk, 4 coffee cups of flour sifted, 1 heaping teaspoon of soda, 1 teaspoon of vanilla. This is white part of cake.
Dark Part — Yolks of 7 eggs beaten light, 3 coffee cups of brown sugar, 1 coffee cup of butter, 1 coffee cup of sour milk, 4 coffee cups of flour, ^ tablespoon each of cinnamon, allspice and cloves, 1 teaspoon of soda. If put in mold bake 1^ hours, the white and dark in alternate layers so the cake may be nicely marbleized. Put in jelly pans if preferred.
Sand Tarts.
One-half cup of butter, 1 cup of sugar, 1% cups of flour, 2 teaspoons of baking powder, white of 1 egg, % cup blanched almonds. 1 tablespoon of sugar, 1/2 teaspoon of cinnamon. Cream the butter and sugar. Add well-beaten egg, then flour mixed and sifted with baking powder. Put % the dough on floured board; roll % inch thick, cut in squares 3 inches long; brush over with white of egg; sprinkle with sugar mixed with cinnamon. Split almonds, arrange in the center of each. Place on buttered sheets. Bake 8 minutes in a slow oven.
Orange Pineapple Cake.
Two cups granulated sugar, 2^ cups flour, ^ cup butter, ^ cup new milk, % cup water, 1 1/2 teaspoons baking powder, 4 eggs. Cream butter and sugar together, separate the eggs and add yolks, stir milk, water and flour with baking powder and grate the peel of 1 orange into the batter. Beat whites to a froth and add last. Bake in jelly tins.
Icing — Grate 3 oranges, rind and pulp, but remove seed and add 1 small box grated pineapple. Beat whites of 2 eggs to a stiff froth and stir into oranges and pineapple with 1 cup powdered sugar. Spread this icing thickly between the layers when cakes are cold.
Sponge Cake Boll.
One pint of granulated sugar, 1 pint flour, 7 eggs, juice of 1 lemon, 1 teaspoon baking powder. Beat eggs separately; mix batter,
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ter, fold in whites last. Bake in large biscuit pan. When done spread with damson or grape preserves. Roll quickly and wrap in cloth wrung out of tepid water. Serve with chocolate sauce.
Egg Kisses.
Put the unbeaten whites of 3 eggs in a bowl and add 1^ teacups granulated sugar and 1 teaspoon of vanilla. Beat untU very stiff, then drop a spoonful at a time on greased paper placed on top of a stove pan. Set in a moderate oven to bake.
Peanut Cookies.
Pound or chop 1 cup peanuts, reserving a few whole ones for decorating top. Prepare a dough of 1 teaspoon butter, % cup sugar, 1 eggj 2 tablespoons of milk, 1 cup flour, 1 teaspoon salt. Add the peanuts and with teaspoon mold into balls. Put whole peanuts on top and bake 15 minutes.
Layer Cake.
Two coffee cups of flour, 1 cup of cornstarch, 2 cups of sugar, % cup of butter, 1 cup sweet milk, whites of 6 eggs, 1^ teaspoons baking powder. Cream butter and sugar, sift flour, cornstarch and baking powder together ; add slowly, then the milk a little at a time and lastly the whites, well beaten. Bake in three layers; ice with white icing. Use whites of 2 eggs and 2 teacups pulverized sugar; flavor to taste.
Tipsy Pudding.
Records on this page
Pecan CakeLady FingersFig CakeMarble CakeSand TartsOrange Pineapple CakeSponge Cake RollEgg KissesPeanut CookiesLayer CakeTipsy Pudding