lemon, two pounds of mixed fruits✪ Flum Cake, such as sultana raisins, cur-
rants, sliced citron, and orange peel. Stir the butter to a cream
in a warm earthen bowl, using a wooden spoon. Add the
sugar and stir f or ten minutes, and then, one by one, stir in the
six egg yolks. Stir again for fi ve minutes and then add half
of the flour. When this is mixed, put in the fruita and brandy
and mix again. Beat the egg whites to a hard froth, add to the
mixture, and stir ali thoroughly with the rest of the flour and
a little salt. Line a buttered mould with a well-buttered paper,
pour in the mixture, and cook in a moderate oven for one hour
and a half. Cool, peel off the paper, and ornament with white
sugar icing.
Pound Oake
One pound of sifted flour, one pound of granulated sugar,
one pound of eggs, a scant pound of butter, a tablespoonful of
brandy, and one-half teaspoonf ul of mac✪ Pound Cakee. Cream the sugar and
butter and beat the yolks and whites of the eggs separately.
Just before mixing, whip the brandy and spice into the sugar
and butter. Then stir in the yolks and beat hard for two min-
utes. Add the whites of the eggs and flour altemately, whip-
ping with long side strokes lightly and quickly. The heavy
work is done before these go in. Do not stir the batter after
these are added. A pound-cake batter should be stiffer than
that of a cup or a sponge cake. Bake in small greased tins, or
in square, flat pans, in a steady oven. Test the oven with a bit
of letter paper before putting the cake into it. If in Ave min-
utes the paper is a light yellow, the oven is ali right.
856 Mita. 8XXLY"8 COOK BOOK
Prinoe08 Oakes
First make a paste as follows : Place half a pound of flour
on a board, make a hoUow in the centre, and put in it half a tea-
spoonf ul of salt with a little water to melt it, and add the yolks
of four eggs. Work the whole well together, at first rubbing
the ingrediente between the hands. Finish working the paste
by pushing it f rom you with the palms of the hands. Sprìnkle
with a few drops of water and knead it into a ball. Thia paste
must be very stifiF. Roll it out very thin, cut into bands, and
shred them very fine. Spread these shreds on a sieve to dry for
a short time, and then put them into a saucepan with half a pint
of boiling cream, a piece of butter the size of a walnut, three
ounces of granulated sugar, and half a small glass of brandy.
Cover the pan with a lid and boil the contente very slowly on-
til the shredded paste has absorbed the liquide. Remove from
the fire and add the yolks of three eggs. Stir the whole well
together and then put the preparation in two buttered Uns.
Have it about one-eighth of an inch thick. Bake in a moderate
oven until a deep yellow. Spread one layer with jam or any
desired fiUing, cover with the other layer, and then cut tìiem
with a tin cutter in snudi fancy shapes.
Silver and Oold Oake together ✪ Sponge Cake
Page 195 · 5 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
lemon, two pounds of mixed fruits, such as sultana raisins, currants, sliced citron, and orange peel. Stir the butter to a cream
in a warm earthen bowl, using a wooden spoon. Add the
sugar and stir f or ten minutes, and then, one by one, stir in the
six egg yolks. Stir again for fi ve minutes and then add half
of the flour. When this is mixed, put in the fruita and brandy
and mix again. Beat the egg whites to a hard froth, add to the
mixture, and stir ali thoroughly with the rest of the flour and
a little salt. Line a buttered mould with a well-buttered paper,
pour in the mixture, and cook in a moderate oven for one hour
and a half. Cool, peel off the paper, and ornament with white
sugar icing.
Pound Cake
One pound of sifted flour, one pound of granulated sugar, one pound of eggs, a scant pound of butter, a tablespoonful of brandy, and one-half teaspoonful of mace. Cream the sugar and butter and beat the yolks and whites of the eggs separately. Just before mixing, whip the brandy and spice into the sugar and butter. Then stir in the yolks and beat hard for two minutes. Add the whites of the eggs and flour altemately, whipping with long side strokes lightly and quickly. The heavy work is done before these go in. Do not stir the batter after these are added. A pound-cake batter should be stiffer than that of a cup or a sponge cake. Bake in small greased tins, or in square, flat pans, in a steady oven. Test the oven with a bit of letter paper before putting the cake into it. If in Ave minutes the paper is a light yellow, the oven is all right.
856 Mita. 8XXLY"8 COOK BOOK
Princess Cakes
First make a paste as follows : Place half a pound of flour on a board, make a hollow in the centre, and put in it half a teaspoonful of salt with a little water to melt it, and add the yolks of four eggs. Work the whole well together, at first rubbing the ingredients between the hands. Finish working the paste by pushing it f rom you with the palms of the hands. Sprinkle with a few drops of water and knead it into a ball. Thia paste must be very stifiF. Roll it out very thin, cut into bands, and shred them very fine. Spread these shreds on a sieve to dry for a short time, and then put them into a saucepan with half a pint of boiling cream, a piece of butter the size of a walnut, three ounces of granulated sugar, and half a small glass of brandy. Cover the pan with a lid and boil the contents very slowly until the shredded paste has absorbed the liquids. Remove from the fire and add the yolks of three eggs. Stir the whole well together and then put the preparation in two buttered tins. Have it about one-eighth of an inch thick. Bake in a moderate oven until a deep yellow. Spread one layer with jam or any desired filling, cover with the other layer, and then cut them with a tin cutter in such fancy shapes.
Silver and Gold Cake together
Records on this page
Flum CakePound CakeSponge CakePrincess CakesSilver and Gold Cake