The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

yolks well and stir in; beat the whites to a stiff froth and stir in; next the flour with baking powder and milk, a part of each gradually, and flavoring. All cakes are mixed this way, except when otherwise mentioned. If the inexperienced will read all these directions they will be thoroughly equipped to make a cake. Fruit Cake. 2 cups sugar 4 cups flour I cup butter lo eggs I pound raisins 2 pounds currants J^ pound citron 2 even teaspoons cloves I cup brandy 2 even teaspoons cinnamon Prepare the raisins, currants, and slice the citron very thin the day beforehand, and follow the directions for mixing cake. Remember the former directions, to rub the dried or Zante currants first in a crash towel to break off the little stems, and they are sometimes very dirty; wash in two or three waters, press the water out between two dry towels and dry them over night by the stove. You can leave the currants and citron out of any cake you wish, and some like it better without either. I am certain the cake is more healthy without and more relishable. A slow oven for all cakes with fruit or mo in them. Loaf Cake. Very Nice. 3 cups sponge i cup butter 3 eggs 2 cups sugar J^ cup flour I teaspoon cloves I teaspoon cinnamon ^ pound raisins I teaspoon soda Wash and seed the raisins the day before you make it. In the morning take three large cups of the bread The Queen Cook Book 193 sponge before working the dough. Cream the (brown) sugar and butter and beat eggs the same as for other cake. Dissolve the soda in a little hot milk. Mix all well together and lastly add the partly chopped raisins, putting two tablespoons of flour on them Put it in a warm place to rise forty minutes. Bake one hour. Confectionery Cake. 2 cups sugar - J^ cup butter 1 cup milk 3 eggs, the yolks 3 cups flour 2 teaspoons vanilla Mix all together for a three layer cake. For the middle layer take one cup of the above mixture, add one cup of molasses, one cup chopped raisins, one teaspoon each of cinnamon and cloves, one tablespoon of brandy, one-half cup of flour. Bake in one layer and put between the other two white layers. Frost each layer. Plain Fruit Cake. 2 cups brown sugar % cup milk 1 cup butter 6 eggs, or 8 eggs 2 teaspoons baking-powder i pound raisins, 4 cups flour, nearly i teaspoon cloves I teaspoon cinnamon Can make half the quantity, or double it. Rich Fruit Cake. 4 cups sugar 8 cups flour 2 cups butter 2 pounds currants 2 pounds raisins i pound citron 20 eggs J^ cup milk 4 teaspoon baking-powder % pint brandy Mix as before directed. 194 Tki Queen Cook Book Fruit Cake. Good. I cup brown sugar . J^ cup milk % cup butter 3 cups flour 1 cup molasses 4 eggs 1/4 teaspoon soda in molasses i even teaspoon cloves, cinlasses namon and mace. I pound raisins Sift two spoons of flour on the slightly chopped raisins. Mrs. H. M. D. 's Reliable Fruit Cake. Good. 2 cups dry brown sugar i cup butter I teaspoon almond extract 2 teaspoons baking-powder 4 cups flour 2 pounds raisins I teaspoon mace % teaspoon nutmeg 1 tablespoon rosewater 8 eggs When all is mixed put one-fourth of the quantity in a baking pan, then a layer of thin sliced citron dredged with flour, then another layer of batter, then of citron, and so on until all is in, this being an excellent way of putting in the citron; finish with a layer of the cake batter, and bake forty-five minutes or more. Imperial Cake 2 cups sugar i cup butter, heaping 10 eggs 4 cups flour I lemon, grated rind and i pound almonds juice J^ pound citron ^ pound raisins i tablespoon nectarine extract in I tablespoon orange flower tract in i teaspoon water water i tablespoon rosewater Pound the almonds after skinning and splitting them. Put two extra tablespoons of flour on the fruit* The Queen Cook Book 195