13. White Cake. — C ream together one
pound of white sugar and one pound of butter.
Add by degrees one pound of warmed and
sifted flour, and the beaten whites of sixteen
eggs. Blanch one pound of almonds and beat
them to a paste with a little rosewater, grate
on-'- cocoanut and cut into strips one pound of
candied citron✪ White Cake with Almonds and Cocoanut. Mix them well together and
stir into the batter. Bake in a moderate oven
till done. When cold cover sides and top
thickly with cocoanut icing flavored with
lemon juice, and sprinkle cocoanut over all.
Ip2 THE PHYSICAL CULTURE COOK BOOK.
14. Farmer's Fruit Cake (Good). One cup
molasses, one and a half cups sugar, one cup
raisins, seeded, one cup currants carefully
washed, one cup butter or butter and lard
mixed, one teaspoonful salt, one teaspoonful
cinnamon, one-half teaspoonful cloves, one-
quarter of a nutmeg, three eggs and flour
enough to make a dough so stiff that it is hard
to stir✪ Farmer's Fruit Cake. Bake slowly. Do not try until it has
been in the oven thirty minutes.
1 15. Centennial Cake. — Three-quarters pound
butter, one and one-half pounds brown sugar,
six eggs, whites and yolks beaten separately,
one pint sweet milk, one and three-quarters
pounds flour and two teaspoonfuls baking
powder. Three-quarters pound currants,
washed and dried, one-quarter pound raisins
(stoned), one-quarter pound citron, sliced, one
grated nutmeg, one wine glass wine✪ Centennial Cake. Sprinkle
fruit with part of flour. Cream the butter with
the sugar, add beaten yolks, wine, milk, nut-
meg and flour and whites of eggs alternately.
Put in fruit last, mix well and bak^ one and
three-quarters hours.
16. Molasses Cake (Good). — One and one-
half cups molasses, one cup boiling water, one
teaspoonful ginger, one tablesponful soda dis-
THE PHYSICAL CULTURE COOK BOOK. 193
solved in the hot water, two tablespoonfuls
butter, flour to make like cake dough✪ Molasses Cake. Bake
in moderate oven.
17. Aunt Rachel's Molasses Cake (Good). —
One-half cup butter, one-half cup hot water,
one teaspoonful soda, one cup molasses, two
cups flour, one teaspoonful each of cinnamon,
cloves and alspice. Bake in a moderate oven.
18. Gingerbread. — One cup sugar, one of
butter, one-third cup molasses, one-half cup
sour milk or cream, one teaspoonful soda, one
of ginger, flour enough to roll✪ Gingerbread. Roll thin and
bake quickly. Use no more flour than just
enough to make a dough which will roll.
19. Layer Cake. — The recipe for plain cake
(see page 188) make good layer cake.
20. Lemon Jelly Cake. — One cup of sugar,
one scant half cup of butter, two-thirds of a
cup of cold water, one egg, two cups of flour,
two teaspoonfuls baking powder✪ Lemon Jelly Cake. Bake in
layers and fill with jelly.
Jelly. — The grated rind and juice of one
lemon ; add one cup of sugar and one egg ;
beat thoroughly and boil in double boiler till
cooked. Spread when cold and frost with
powdered sugar.
194 THE PHYSICAL CULTURE COOK BOOK.
21. Jelly Cake. — Make a cake as above, and
spread the layers with fruit jelly. Cover with
an icing.
Page 63 · 8 recipe records on this page
Presented as published in 1901. 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
13. White Cake. — C ream together one pound of white sugar and one pound of butter. Add by degrees one pound of warmed and sifted flour, and the beaten whites of sixteen eggs. Blanch one pound of almonds and beat them to a paste with a little rosewater, grate one cocoanut and cut into strips one pound of candied citron. Mix them well together and stir into the batter. Bake in a moderate oven till done. When cold cover sides and top thickly with cocoanut icing flavored with lemon juice, and sprinkle cocoanut over all.
14. Farmer's Fruit Cake (Good). One cup molasses, one and a half cups sugar, one cup raisins, seeded, one cup currants carefully washed, one cup butter or butter and lard mixed, one teaspoonful salt, one teaspoonful cinnamon, one-half teaspoonful cloves, onequarter of a nutmeg, three eggs and flour enough to make a dough so stiff that it is hard to stir. Bake slowly. Do not try until it has been in the oven thirty minutes.
1 15. Centennial Cake. — Three-quarters pound butter, one and one-half pounds brown sugar, six eggs, whites and yolks beaten separately, one pint sweet milk, one and three-quarters pounds flour and two teaspoonfuls baking powder. Three-quarters pound currants, washed and dried, one-quarter pound raisins (stoned), one-quarter pound citron, sliced, one grated nutmeg, one wine glass wine. Sprinkle fruit with part of flour. Cream the butter with the sugar, add beaten yolks, wine, milk, nutmeg and flour and whites of eggs alternately. Put in fruit last, mix well and bake one and three-quarters hours.
16. Molasses Cake (Good). — One and onehalf cups molasses, one cup boiling water, one teaspoonful ginger, one tablesponful soda dis-
solved in the hot water, two tablespoonfuls butter, flour to make like cake dough. Bake in moderate oven.
17. Aunt Rachel's Molasses Cake (Good). — One-half cup butter, one-half cup hot water, one teaspoonful soda, one cup molasses, two cups flour, one teaspoonful each of cinnamon, cloves and alspice. Bake in a moderate oven.
18. Gingerbread. — One cup sugar, one of butter, one-third cup molasses, one-half cup sour milk or cream, one teaspoonful soda, one of ginger, flour enough to roll. Roll thin and bake quickly. Use no more flour than just enough to make a dough which will roll.
19. Layer Cake. — The recipe for plain cake (see page 188) make good layer cake.
20. Lemon Jelly Cake. — One cup of sugar, one scant half cup of butter, two-thirds of a cup of cold water, one egg, two cups of flour, two teaspoonfuls baking powder. Bake in layers and fill with jelly.
Jelly. — The grated rind and juice of one lemon ; add one cup of sugar and one egg ; beat thoroughly and boil in double boiler till cooked. Spread when cold and frost with powdered sugar.
21. Jelly Cake. — Make a cake as above, and spread the layers with fruit jelly. Cover with an icing.
Records on this page
White Cake with Almonds and CocoanutFarmer's Fruit CakeFarmer's Fruit CakeAunt Rachel's Molasses CakeCentennial CakeMolasses CakeGingerbreadLemon Jelly Cake