This is a delicious cake, and when cut is very dis-
tinguished looking. Will keep a long time.
These two last recipes will make two medium-sized
cakes, that is, two three-quart pans, or one five-quart.
For fruit cake it bakes more even with a tube in the
center of the pan.
White Fruit Cake.
I cup white sugar 7 eggs, the whites
^ cup butter 2 cups flour ^
1 pound raisins✪ Fruit Cake ^ cup milk
2 teaspoons baking-powder 2 teaspoons flavoring
Mix as directed before and flavor with any light col-
ored extract. Boil the raisins in a little water a few
minutes to bleach them; then wipe dry and stone
them, then chop them a little. Can add two layers of
citron if you like. Sprinkle the raisins with flour.
Mrs, B.
Dried Apple Cake.
2 cups dried apples i cup raisins
1 cup sugar i cup molasses
^ cup butter i cup milk
2 teaspoons baking-powder i teaspoon, even, soda
2 eggs
3 cups or more of flour Nutmeg and cinnamon
Make it as stiff as fruit cake. Pick over and wash the
apples and soak in just enough water to soak soft, say,
two hours. Then chop them as raisins, and boil them
fifteen minutes in the molasses, then dissolve the soda
in a little hot water, and put it in the molasses when
cold.
190 The Queen Cook Book
Delicate Cake.
d cups iiugar lo eggs, the whites
t cup butter % cup milk
4 ctipM flour 2 teaspoons baking-powder
2 teaspoons almond extract
Stir the butter and sugar to a cream, beat the whites
HtifY and stir into the cream; add the baking-powder
to the flour and sift it twice, then add it with the milk
gradually and the extract.
Deucatb CAK£.
I % cups sugar 6 eggis^K the whites
Y^ cup butter — scant 2 ct^ptj; fioojc
21 teaspoons baking-poxcvkir 'i t<?;i:>[x>oias feoion extaract
Mix baking-powckr vc^^tt wkh flour, pass it through
the sieve three times. T&te ie^ tul\^d contrary to the
uruaI rules. Beat the buittter atoae, to a light cream,
ami add the flour to it, stirring it in gradually with the
etuis of the fingers, until it is a smooth paste. Beat
tlie whites to a stiff froth, and mix in them the sifted
sit|j;rtr; MOW stir the egg and sugar gradually into
the ilotir and butter, adding the flavoring, and mix it
sttionthly together with the egg whisp. For frosting,
see (roBting.
Hickory Nut Cake.
a cups sugar i cup milk
1 cup butter 4 cups flour
5 eggs 2 teaspoons baking-powder
One pint hickory nut meats cut fine, sprinkled with
flour and rolled. Rich and excellent.
The Queen Cook Book 197
Fig Layer Cake.
For the cake:
1 cup sugar 2 teaspoons vanilla
}i cup butter i egg, and yolks of 2
2 cups flour ^ cup milk
2 teaspoons baking-powder
For Fig Paste.
% cup water i cup sugar
8 figs I egg, the white
Bake the cake in three layers. Boil the water and
sugar till a little brittle when you string it in cold air;
then take the sugar from the stove, cool a little, beat
the white to a stiff froth and add to it, chop the figs
very fine, and add gradually. Spread the paste on
top of each cake and sides, if you wish. It (the cake)
may need more flour.
Plain Loaf Cake. Very nice.
1 % pounds brown sugar i J^ pounds butter
^ pint of yeast i pint milk
2 pounds raisins i teaspoon each cinamon
3 eggs and cloves
3 pounds flour
This measures three quarts sifted; well heaped of
flour, one pint rounded of butter, one quart of sugar.
Stir butter and sugar to a cream, warm the milk and
stir with the yeast in flour, let rise over night, saving
out one cup of flour to add next morning with the
other ingredients, beaten eggs and floured raisins.
Put in pans and let rise forty minutes. This recipe
makes three loaves. Bake in moderate ovea.
I9S The Queen Cook Book
Pound Cake.
21 cups sugar lo egg?
I ^ cups butter Flavor as you like ✪ Delicate Cake
Page 76 · 17 recipe records on this page
Presented as published in 1895. 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
A modernized reading is not available for this page yet. You are seeing the original text.
This is a delicious cake, and when cut is very dis-
tinguished looking. Will keep a long time.
These two last recipes will make two medium-sized
cakes, that is, two three-quart pans, or one five-quart.
For fruit cake it bakes more even with a tube in the
center of the pan.
White Fruit Cake.
I cup white sugar 7 eggs, the whites
^ cup butter 2 cups flour ^
1 pound raisins ^ cup milk
2 teaspoons baking-powder 2 teaspoons flavoring
Mix as directed before and flavor with any light col-
ored extract. Boil the raisins in a little water a few
minutes to bleach them; then wipe dry and stone
them, then chop them a little. Can add two layers of
citron if you like. Sprinkle the raisins with flour.
Mrs, B.
Dried Apple Cake.
2 cups dried apples i cup raisins
1 cup sugar i cup molasses
^ cup butter i cup milk
2 teaspoons baking-powder i teaspoon, even, soda
2 eggs
3 cups or more of flour Nutmeg and cinnamon
Make it as stiff as fruit cake. Pick over and wash the
apples and soak in just enough water to soak soft, say,
two hours. Then chop them as raisins, and boil them
fifteen minutes in the molasses, then dissolve the soda
in a little hot water, and put it in the molasses when
cold.
190 The Queen Cook Book
Delicate Cake.
d cups iiugar lo eggs, the whites
t cup butter % cup milk
4 ctipM flour 2 teaspoons baking-powder
2 teaspoons almond extract
Stir the butter and sugar to a cream, beat the whites
HtifY and stir into the cream; add the baking-powder
to the flour and sift it twice, then add it with the milk
gradually and the extract.
Deucatb CAK£.
I % cups sugar 6 eggis^K the whites
Y^ cup butter — scant 2 ct^ptj; fioojc
21 teaspoons baking-poxcvkir 'i t<?;i:>[x>oias feoion extaract
Mix baking-powckr vc^^tt wkh flour, pass it through
the sieve three times. T&te ie^ tul\^d contrary to the
uruaI rules. Beat the buittter atoae, to a light cream,
ami add the flour to it, stirring it in gradually with the
etuis of the fingers, until it is a smooth paste. Beat
tlie whites to a stiff froth, and mix in them the sifted
sit|j;rtr; MOW stir the egg and sugar gradually into
the ilotir and butter, adding the flavoring, and mix it
sttionthly together with the egg whisp. For frosting,
see (roBting.
Hickory Nut Cake.
a cups sugar i cup milk
1 cup butter 4 cups flour
5 eggs 2 teaspoons baking-powder
One pint hickory nut meats cut fine, sprinkled with
flour and rolled. Rich and excellent.
The Queen Cook Book 197
Fig Layer Cake.
For the cake:
1 cup sugar 2 teaspoons vanilla
}i cup butter i egg, and yolks of 2
2 cups flour ^ cup milk
2 teaspoons baking-powder
For Fig Paste.
% cup water i cup sugar
8 figs I egg, the white
Bake the cake in three layers. Boil the water and
sugar till a little brittle when you string it in cold air;
then take the sugar from the stove, cool a little, beat
the white to a stiff froth and add to it, chop the figs
very fine, and add gradually. Spread the paste on
top of each cake and sides, if you wish. It (the cake)
may need more flour.
Plain Loaf Cake. Very nice.
1 % pounds brown sugar i J^ pounds butter
^ pint of yeast i pint milk
2 pounds raisins i teaspoon each cinamon
3 eggs and cloves
3 pounds flour
This measures three quarts sifted; well heaped of
flour, one pint rounded of butter, one quart of sugar.
Stir butter and sugar to a cream, warm the milk and
stir with the yeast in flour, let rise over night, saving
out one cup of flour to add next morning with the
other ingredients, beaten eggs and floured raisins.
Put in pans and let rise forty minutes. This recipe
makes three loaves. Bake in moderate ovea.
I9S The Queen Cook Book
Pound Cake.
21 cups sugar lo egg?
I ^ cups butter Flavor as you like