Take a cocoanut, pare it and grate half a pound ; allow
the same quantity of loaf sugar. Dissolve the sugar in
two tablespoonfuls of water, place it on the fire; when
the syrup is boiling hot, stir in the cocoanut. Continue
to stir it until it is thick like candy, then peur it out on
a buttered pan, and eut it across in shapcs, or use a
round cake cutter.
COCOANUT POUND CAKE.
Take three coflfee-cupfuls of flour, one of butter, and
two of white sugar ; one cupf ul of milk ; the whites of six
160 LA CUISINE CREOLE.
eggs; one teaspoonful of cream of tartar; one-half tea-
spoonf ul of carbonate of soda ; grated cocoauut — a small
one. The cocoanut should be laid in water as soon as
the shell is broken ; take ont a pièce at a time to pare it ;
lay it in a dry cloth as soon as pared^ and cover it up.
that the air may be kept ont and the moistare absorbed.
If the cocoanut goes in wet it will make the cake heavy.
Cream the butter ; add the sugar, and beat well ; then put
in the milk, slowly ; the whites of the eggs, wdl beaten^
altemately with flour; the cocoanut last of ail. One-
half of this quantity makes a good-sized cake. Bake in
a moderate oven ; increase the beat at the la^t. It takes
about one-half or three-quarters of an hou^* to bake.
COCOANUT CAKE.
Make a batter of one cup of butter,✪ Coconut Pound Cake two cups of sugar,
three cups of fleur and four eggs. Bake in jelly cake
pans. Spread a layer of icing between each cake with
grated cocoanut on top of the icing; finally, ornament
the top with a thick layer of cocoanut.
COCOANUT DEOPS.
Take a grated cocoanut, the beaten whites of four
eggs, and half a pound of white sugar ; flavor, mîx, and
bake on paper in drops.
PECAN CAKE.
Half a cup of butter, one and one half cups of sugar,
two eggs, three-quarters of a cup of sweet milk, two cups
of sifted flour, one and one half teaspoonfuls of soda,
and one teaspoonful of cream of tartar in the flour, one
cup of pecans picked ont and eut fine✪ Pecan Cake. Bake in a small
cake pan.
LA CUISINE CREOLE. 161
WINE CAKES.
One quarter pound of butter, one-half ponnd of sugar,
one eggy a few drops of essence of lemon, and a good half
pound of flour. Mix, roU thin, and eut out in round
cakes. They are very nice with wîne.
NAPLBS BISCUIT.
Beat four eggs lîght ; add half a pound of fine white
sugar, and half a pound of sifted flour. Plavor with
essence of lemon.
SHREWSBUBY CAKE.
Beat to a cream half a pound of butter, and three-
quarters of a pound of sugar ; add five well beaten eggs,
a nutmeg, some essence, and about a quart of flour. Sift
the flour, mix it well, and drop the mixture with a spoon
on buttered tins. Add currants if you wish.
COFFEE CAKE.
One cup of butter, i wo cups of sugar, one cup of mo-
lasses, one cup of st<rong coflfee, two eggs, five cups of
floup, one teaspoonful of soda, one cup of currants, one
cup of raisins. Spice to taste.
NICE DROP CAKESs
One half pound sugar, one quarter pour.d ot buttei^
creamed together, four well-beaten eggs, one half pound
of currants, a spoonful of brandy, grated nutmeg or
lemon peel, and flour sufllcient for a stiflf l)atter. Beat
well. Drop by spooafuls on buttered tins and bake in
a quick oven. They are light and tender.
162 LA CUISINE CREOLE.
DIAMOND RACHELOES.
Biscuit dough rolled thin, eut into diamouds and
boiled in lard. Ladies are very fond of them,
\ELVBT CAKE.
One cup of yeast, three eggs well beaten, one quaré
of warm milk, one quart of sifted flour, sait, a large
spoonful of butter✪ Elvet Cake well beaten; let it rise. Pour into
greased muffîn rings and bake.
DELICATE CAKE.
Two eggs, two cupa of sugar, half a cup of butter, one
cup of sweet milk, tlir*ee cups of flour, one teaspoonfuJ
of cream of tartar, ha^f a teaspoonful of soda✪ Delicate Cake. Bake în
squares.
LITTLE DROP CAKES.
Half a pound of sugar, four eggs, half a pound of
flour ; quarter of a pound of butter✪ Little Drop Cakes.
CBEAM CAKES. ✪ Cream Cakes
Page 65 · 7 recipe records on this page
Presented as published in 1885. 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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Take a cocoanut, pare it and grate half a pound ; allow
the same quantity of loaf sugar. Dissolve the sugar in
two tablespoonfuls of water, place it on the fire; when
the syrup is boiling hot, stir in the cocoanut. Continue
to stir it until it is thick like candy, then peur it out on
a buttered pan, and eut it across in shapcs, or use a
round cake cutter.
COCOANUT POUND CAKE.
Take three coflfee-cupfuls of flour, one of butter, and
two of white sugar ; one cupf ul of milk ; the whites of six
160 LA CUISINE CREOLE.
eggs; one teaspoonful of cream of tartar; one-half tea-
spoonf ul of carbonate of soda ; grated cocoauut — a small
one. The cocoanut should be laid in water as soon as
the shell is broken ; take ont a pièce at a time to pare it ;
lay it in a dry cloth as soon as pared^ and cover it up.
that the air may be kept ont and the moistare absorbed.
If the cocoanut goes in wet it will make the cake heavy.
Cream the butter ; add the sugar, and beat well ; then put
in the milk, slowly ; the whites of the eggs, wdl beaten^
altemately with flour; the cocoanut last of ail. One-
half of this quantity makes a good-sized cake. Bake in
a moderate oven ; increase the beat at the la^t. It takes
about one-half or three-quarters of an hou^* to bake.
COCOANUT CAKE.
Make a batter of one cup of butter, two cups of sugar,
three cups of fleur and four eggs. Bake in jelly cake
pans. Spread a layer of icing between each cake with
grated cocoanut on top of the icing; finally, ornament
the top with a thick layer of cocoanut.
COCOANUT DEOPS.
Take a grated cocoanut, the beaten whites of four
eggs, and half a pound of white sugar ; flavor, mîx, and
bake on paper in drops.
PECAN CAKE.
Half a cup of butter, one and one half cups of sugar,
two eggs, three-quarters of a cup of sweet milk, two cups
of sifted flour, one and one half teaspoonfuls of soda,
and one teaspoonful of cream of tartar in the flour, one
cup of pecans picked ont and eut fine. Bake in a small
cake pan.
LA CUISINE CREOLE. 161
WINE CAKES.
One quarter pound of butter, one-half ponnd of sugar,
one eggy a few drops of essence of lemon, and a good half
pound of flour. Mix, roU thin, and eut out in round
cakes. They are very nice with wîne.
NAPLBS BISCUIT.
Beat four eggs lîght ; add half a pound of fine white
sugar, and half a pound of sifted flour. Plavor with
essence of lemon.
SHREWSBUBY CAKE.
Beat to a cream half a pound of butter, and three-
quarters of a pound of sugar ; add five well beaten eggs,
a nutmeg, some essence, and about a quart of flour. Sift
the flour, mix it well, and drop the mixture with a spoon
on buttered tins. Add currants if you wish.
COFFEE CAKE.
One cup of butter, i wo cups of sugar, one cup of mo-
lasses, one cup of st<rong coflfee, two eggs, five cups of
floup, one teaspoonful of soda, one cup of currants, one
cup of raisins. Spice to taste.
NICE DROP CAKESs
One half pound sugar, one quarter pour.d ot buttei^
creamed together, four well-beaten eggs, one half pound
of currants, a spoonful of brandy, grated nutmeg or
lemon peel, and flour sufllcient for a stiflf l)atter. Beat
well. Drop by spooafuls on buttered tins and bake in
a quick oven. They are light and tender.
162 LA CUISINE CREOLE.
DIAMOND RACHELOES.
Biscuit dough rolled thin, eut into diamouds and
boiled in lard. Ladies are very fond of them,
\ELVBT CAKE.
One cup of yeast, three eggs well beaten, one quaré
of warm milk, one quart of sifted flour, sait, a large
spoonful of butter well beaten; let it rise. Pour into
greased muffîn rings and bake.
DELICATE CAKE.
Two eggs, two cupa of sugar, half a cup of butter, one
cup of sweet milk, tlir*ee cups of flour, one teaspoonfuJ
of cream of tartar, ha^f a teaspoonful of soda. Bake în
squares.
LITTLE DROP CAKES.
Half a pound of sugar, four eggs, half a pound of
flour ; quarter of a pound of butter.
CBEAM CAKES.