Make a batter the same as for jelly cake. Squeeze the
juice from three lemons and one orange, take all the seeds
out of the juice and pour over one pound of white sugar;
stir until dissolved; grate one cocoa-nut✪ ROBERT E. LEE CAKE; bake in jelly-cake
tins, and as each one is baked, spread on a layer of the
orange juice, then sprinkle cocoa-nut over them, drop some
of the juice over the cocoa-nut, then place another layer of
cake, and so on until all the cakes are used. Spread icing
or sprinkle powdered sugar on the top layer. This cake is
delicious. Mrs. Keith.
VARIEGATED CAKE.
Take one cupful of powdered sugar, one-half cupful of
butter, one-half cupful of sweet milk, the whites of four
eggs, two and one-half cupfuls of flour, one heaping tea-
spoonful of baking-powder✪ VARIEGATED CAKE. Cream the butter and sugar
together, add the milk, then the flour and the whites of eggs
alternately. Mix the baking-powder with a little flour, and
stir it in the last thing, as much beating after adding the
The New Kentucky Home Cook Book. 279
baking-powder makes a cake dry and porous. Flavor with
a few drops of bitter almonds. Divide the batter into three
parts ; put a few drops of spinach coloring into one portion
of the batter (directions for making will be found in Mis-
cellaneous Department), color another portion with cochi-
neal or fruit coloring, and leave the third part white. Bake
in jelly-cake pans, aud use either of the icings between.
Mrs. Charles E. Tabb.
NEAPOLITAN CAKE.
Dark Part. — Take one cupful of butter, two cupfuls of
brown sugar, one cupful of strong cold coffee, four and one-
half cupfuls of flour, four eggs, two tea-spoonfuls of soda
well sifted with the flour, two tea-spoonfuls of powdered
cloves, two tea-spoonfuls of cinnamon, one tea-spoonful of
powdered mace, one pound of seeded raisins, one-half pound
of chopped figs, one-half pound of well-washed currants✪ NEAPOLITAN CAKE.
Bake in jelly-cake pans.
White Part. — Take one cupful of butter, four cupfuls
of flour, four cupfuls of white sugar, two cupfuls of sweet
milk, two cupfuls of corn starch, the whites of eight eggs,
.three tea-spoonfuls of baking-powder. Flavor with three
drops of bitter almond. Bake in jelly-cake pans. Grate
the peel and squeeze the juice from two lemons; add enough
powdered sugar to stiffen the juice, spread it between the
cakes, using alternately a white and a dark cake. Frost
the top and sides of the cake with lemon icing.
DOLLY VARDEN CAKE.
Cream one cupful of butter and two cupfuls of powdered
sugar together, then add the yelks of four eggs, three cup-
fuls of flour, and three-fourths cupful of sweet milk. Beat
the batter well, then add the whites of the eggs and baking-
powder. To not quite half the batter add one cupful of
raisins which have been seeded and chopped fine, and one
280
The New Kentucky Home Cook Booh,
table-spoonful of mixed spices. This will make four cakes,
two with raisins aud two plain. Boil a large tea-cupful of
sugar until it candies, pour over the whites of two eggs✪ DOLLY VARDEN CAKE
beaten to a stiff froth; flavor with vanilla; ])ut between the
cakes, and ice the top layer.
RIBBON CAKE.
Use either of the White Cake receipts, and take one pint
of the batter and color it pink with Price's cake coloring.
Put a layer of w7hite in the bottom of the mold, then a layer
of pink, and the top layer of white. Flavor with lemon or
vanilla. Bake in a diamond-shaped mold.
POUND-CAKE. ✪ POUND-CAKE
Page 142 · 7 recipe records on this page
Presented as published in 1884. 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
Make a batter the same as for jelly cake. Squeeze the juice from three lemons and one orange, take all the seeds out of the juice and pour over one pound of white sugar; stir until dissolved; grate one cocoa-nut; bake in jelly-cake tins, and as each one is baked, spread on a layer of the orange juice, then sprinkle cocoa-nut over them, drop some of the juice over the cocoa-nut, then place another layer of cake, and so on until all the cakes are used. Spread icing or sprinkle powdered sugar on the top layer. This cake is delicious. Mrs. Keith.
VARIEGATED CAKE.
Take one cupful of powdered sugar, one-half cupful of butter, one-half cupful of sweet milk, the whites of four eggs, two and one-half cupfuls of flour, one heaping teaspoonful of baking-powder. Cream the butter and sugar together, add the milk, then the flour and the whites of eggs alternately. Mix the baking-powder with a little flour, and stir it in the last thing, as much beating after adding the
The New Kentucky Home Cook Book. 279
baking-powder makes a cake dry and porous. Flavor with a few drops of bitter almonds. Divide the batter into three parts ; put a few drops of spinach coloring into one portion of the batter (directions for making will be found in Miscellaneous Department), color another portion with cochineal or fruit coloring, and leave the third part white. Bake in jelly-cake pans, and use either of the icings between.
Mrs. Charles E. Tabb.
NEAPOLITAN CAKE.
Dark Part. — Take one cupful of butter, two cupfuls of brown sugar, one cupful of strong cold coffee, four and onehalf cupfuls of flour, four eggs, two tea-spoonfuls of soda well sifted with the flour, two tea-spoonfuls of powdered cloves, two tea-spoonfuls of cinnamon, one tea-spoonful of powdered mace, one pound of seeded raisins, one-half pound of chopped figs, one-half pound of well-washed currants. Bake in jelly-cake pans.
White Part. — Take one cupful of butter, four cupfuls of flour, four cupfuls of white sugar, two cupfuls of sweet milk, two cupfuls of corn starch, the whites of eight eggs, .three tea-spoonfuls of baking-powder. Flavor with three drops of bitter almond. Bake in jelly-cake pans. Grate the peel and squeeze the juice from two lemons; add enough powdered sugar to stiffen the juice, spread it between the cakes, using alternately a white and a dark cake. Frost the top and sides of the cake with lemon icing.
DOLLY VARDEN CAKE.
Cream one cupful of butter and two cupfuls of powdered sugar together, then add the yelks of four eggs, three cupfuls of flour, and three-fourths cupful of sweet milk. Beat the batter well, then add the whites of the eggs and bakingpowder. To not quite half the batter add one cupful of raisins which have been seeded and chopped fine, and one
The New Kentucky Home Cook Booh,
table-spoonful of mixed spices. This will make four cakes, two with raisins aud two plain. Boil a large tea-cupful of sugar until it candies, pour over the whites of two eggs beaten to a stiff froth; flavor with vanilla; ])ut between the cakes, and ice the top layer.
RIBBON CAKE.
Use either of the White Cake receipts, and take one pint of the batter and color it pink with Price's cake coloring. Put a layer of w7hite in the bottom of the mold, then a layer of pink, and the top layer of white. Flavor with lemon or vanilla. Bake in a diamond-shaped mold.
POUND-CAKE.
Records on this page
WHITE CAKEROBERT E. LEE CAKEVARIEGATED CAKECOCOA-NUT CAKENEAPOLITAN CAKEDOLLY VARDEN CAKEPOUND-CAKE