One pound of granulated sugar, half a pound of butter,
three-quarters of a pound of flour, the whites of ten eggs, one
teaspoonf ul of bitter almond or lemon flavor. Put the butter
in a bowl and work it with a wire whisk until creamy. Add
the sugar and work well for five minutes. When ali is light
and foamy, add the well-beaten whites and mix well. Sift
your flour twice, stir it into the mixture, add flavoring, mix
well, and stir in two drops of rose water.
In another bowl put one pound of granulated sug^ and
half a pound of butter. With a wire whisk beat to a cream*
CAKE8, FILLINQB, AND ICINQ8 867
Beat the yolks of ten eggs very light, and to them add the
juice of two lemons and the grated rind of one orange. Beat
ali thoroughly and stir with the butter and sugar. Sift twice
thi*ee-quarteis of a pound of flour with one scant teaspoonf ul of
dry baking soda✪ Silver and Gold Cake, add to the mixture, and beat ali till very
light. Butter a square or a round tin, dredge it with flour,
put your mixtures in, a spoonf ul at a time, first the white and
then the yellow, and so on, till your cake pan is full. Bake in
a moderate oven forty minutes. If your cake gets too brown
on top, put a piece of heavy white paper over it. Ice with
clear white icing. Add a little orange paste to some of the
icing, and omament the border of the cake with it. Put orange
leaves in the centre. These leaves can be made by taking white
rose leaves, covering the surface of each with orange icing, and
laying them in the crystallized sugar, according to the direo-
tions in birthday cake.
Spioe Oake
Cream one cup of butter with three cups of brown sugar,
add one cup of milk, six eggs, one teaspoon of soda dissolved
in boiling water, one-quarter of a pound of almonds chopped
fine, half a teaspoon of cloves, one teaspoon of cinnamon, half a
teaspoon of allspice, one teaspoon of nutmeg. AH the spices
must be ground. Grate the rind of one orange into the mix-
ture and add two cups of flour✪ Spice Cake. Mix thoroughly and then pour
into a buttered cake pan and bake in a moderate oven f or one
hour and a half, or until thoroughly baked.
Bponge Oake
Ten eggs, three cups of granulated sugar, three cups of
flour, one teaspoon of cream of tartar. Sift, measure, and set
aside the flour and sugar. Beat the yolks of the eggs thor-
oughly ; then, after washing the beater, beat the whites about
half, add cream of tartar, and beat untU very 8ti£f. Stir in the
858 MSS. SEELY'a COOK BOOK
sugar lightly^ then the beaten yolks thoroughly, then add the
flour. Put into a tube pan and into a moderate oren at once.
Spenge Oake
Beat the yolks of six eggs, stir in one cup of sugar, one
spoonful of water, and the juice of one lemon. Beat the whites
of the six eggfs to a meringue, mix with the above, and lastly
stir in one cup of sifted flour. Pour into buttered pan and
bake in quiok oven.
Spenge Oake
Ten eggs, the whites and yolks beaten separately, three-
quarters of a pound of powdered sugar, six ounces of flour, and
half a lemon. Mix the sugar and egg yolks, then the lemon
juice ; add the flour and the whites alternately to the sug^
and yolks. See that the whites are well beaten. Pour into a
buttered pan and bake forty minutes in a moderate oven.
Spenge Oake
Page 196 · 4 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
One pound of granulated sugar, half a pound of butter, three-quarters of a pound of flour, the whites of ten eggs, one teaspoonf ul of bitter almond or lemon flavor. Put the butter in a bowl and work it with a wire whisk until creamy. Add the sugar and work well for five minutes. When ali is light and foamy, add the well-beaten whites and mix well. Sift your flour twice, stir it into the mixture, add flavoring, mix well, and stir in two drops of rose water.
In another bowl put one pound of granulated sugar and half a pound of butter. With a wire whisk beat to a cream.
CAKES, FILLINGS, AND ICINGS 367
Beat the yolks of ten eggs very light, and to them add the juice of two lemons and the grated rind of one orange. Beat ali thoroughly and stir with the butter and sugar. Sift twice three-quarters of a pound of flour with one scant teaspoonful of dry baking soda, add to the mixture, and beat ali till very light. Butter a square or a round tin, dredge it with flour, put your mixtures in, a spoonful at a time, first the white and then the yellow, and so on, till your cake pan is full. Bake in a moderate oven forty minutes. If your cake gets too brown on top, put a piece of heavy white paper over it. Ice with clear white icing. Add a little orange paste to some of the icing, and omament the border of the cake with it. Put orange leaves in the centre. These leaves can be made by taking white rose leaves, covering the surface of each with orange icing, and laying them in the crystallized sugar, according to the directions in birthday cake.
Spice Cake
Cream one cup of butter with three cups of brown sugar, add one cup of milk, six eggs, one teaspoon of soda dissolved in boiling water, one-quarter of a pound of almonds chopped fine, half a teaspoon of cloves, one teaspoon of cinnamon, half a teaspoon of allspice, one teaspoon of nutmeg. AH the spices must be ground. Grate the rind of one orange into the mixture and add two cups of flour. Mix thoroughly and then pour into a buttered cake pan and bake in a moderate oven for one hour and a half, or until thoroughly baked.
Sponge Cake
Ten eggs, three cups of granulated sugar, three cups of flour, one teaspoon of cream of tartar. Sift, measure, and set aside the flour and sugar. Beat the yolks of the eggs thoroughly ; then, after washing the beater, beat the whites about half, add cream of tartar, and beat untU very 8ti£f. Stir in the
sugar lightly^ then the beaten yolks thoroughly, then add the flour. Put into a tube pan and into a moderate oren at once.
Sponge Cake
Beat the yolks of six eggs, stir in one cup of sugar, one spoonful of water, and the juice of one lemon. Beat the whites of the six eggs to a meringue, mix with the above, and lastly stir in one cup of sifted flour. Pour into buttered pan and bake in quiok oven.
Spenge Oake
Ten eggs, the whites and yolks beaten separately, threequarters of a pound of powdered sugar, six ounces of flour, and half a lemon. Mix the sugar and egg yolks, then the lemon juice ; add the flour and the whites alternately to the sugar and yolks. See that the whites are well beaten. Pour into a buttered pan and bake forty minutes in a moderate oven.
Spenge Oake
Records on this page
Sponge CakeSilver and Gold CakeSpice CakeLemon Sponge Cake