Russian Fried Cakes. — Scald one pint of milk, add one scant tea-
spoonful of salt and one tablespoonful of sugar; when lukewarm add
one yeast cake dissolved in a liltle warm water, and sufficient flour to
make a drop batter, and set aside to rise. When light and spongy add
one-half aipful of butter, creamed together with one cupful of sugar
and three eggs; beat until thoroughly mixed; add sufficient flour to
make a soft dough and knead for five minutes. Return to the bowl;
cover and keep in a warm place until light. Turn out on a floured board;
roll out quite thin and cut into three-inch circles. On one-half of these
cakes place a small spoonful of any firm jam or marmalade. Cover with
the remaining cakes »nd pinch each together securely. Cover with a
floured cloth, and let stand for 30 minutes; then drop » tew at a time
into smoking hot fat. When well browned and puffed up draw on un-
glazed paper and roll in powdered sugar.
Fruit Cake. — Three pounds floiir,--one poifnd butter, ^ pound lard,
(wo pounds stoned raisins, two pounds currants, one pound mixed can-
died peel, sliced, two tcaspoonfuls each pf ground .allspice, cinnamon,
cloves, nutmeg and ginger; two pounds brown sugar; a little salt; one
cup milk; eight eggs; two teaspoonfuls baking powder✪ Fruit Cake. If all baked
in one loaf bake for four hours.
Graham Fruit Cake.— Sift three cups of sifted graham flour, two cups
of while flour, one teaspoon each of clove, allspice, soda and salt and
THE RURAL COOK BOOK. SH
Iwo teaspoons of cinnamon. To two cups of sugar add one cup of tho-
lasses and two cups of milk✪ Graham Fruit Cake ^ternately with the sifted flour mixture.
Beat thoroughly and add three cups each of seeded raisins and citron,
both slightly floureit Bake in a moderate oven for one hour.
Maple Sugar Fruit Cake^Cream one cupful of butter and add to it
two cupfuls of maple sugar, one of maple syrup, .three beaten eggs, one
small cupful of milk with a rounding teaspoonful of soda dissolved in it,
five cupfuls of flour sifted with two teaspoonfuls of cream tartar and a
little salt. Mix all together ar.d add one pound of raisins, one of cur-
rants, half a pound of citron and a quarter of a pound of orange peel,
all well floured. Mo spices are used, as the maple sugar flavors the
Old-Fashioned Fruit Cake.— This is intended for rolling out and bak-
ing in flat pans, instead of the usual loaf. Take two and a half cupfuls
of sugar, creamed up with half a cupful of butter, half a cupful of sour
milk, a teaspoonful of soda, half a teaspoonful each of cinnamon, nut-
meg and ground cloves, a cupful of raisins and one of currants✪ Maple Sugar Fruit Cake, with a
little chopped citron and enough flour to make quite stiff. Knead all
together, roll about two inches thick and bake in a moderate oven.
Spread the layers with boiled sugar frosting and cut into squares before
the frosting hardens.
Poor Man's Fruit Cake. — Seed and chop a quarter of a pound of
dates ; mix with them one cupful of seeded raisins, and dust them with
one-half cupful of flour. Dissolve a level teaspoonful of baking soda in
two tahlespoonfuls of warm water; add to it half a pint of very thick
sour cream, stir a moment and add one cupful of brown sugar, half a
tumblerful of currant or blackberry jelly, .a tablespoonful of cinnamon, a
teaspoonful of allspice and two cupfuls and a half of flour✪ Poor Man's Fruit Cake. Beat thor-
oughly, add the fruit, mix well and turn into a greased square pan. Bake
in a very slow oven for one hour and a half. This cake will be quit'e
equal to plain fruit cake if the cream is very thick, and it is allowed to
stand a week before cutting.
Page 74 · 9 recipe records on this page
Presented as published in 1907. 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
Russian Fried Cakes. — Scald one pint of milk, add one scant teaspoonful of salt and one tablespoonful of sugar; when lukewarm add one yeast cake dissolved in a liltle warm water, and sufficient flour to make a drop batter, and set aside to rise. When light and spongy add one-half cupful of butter, creamed together with one cupful of sugar and three eggs; beat until thoroughly mixed; add sufficient flour to make a soft dough and knead for five minutes. Return to the bowl; cover and keep in a warm place until light. Turn out on a floured board; roll out quite thin and cut into three-inch circles. On one-half of these cakes place a small spoonful of any firm jam or marmalade. Cover with the remaining cakes »nd pinch each together securely. Cover with a floured cloth, and let stand for 30 minutes; then drop a few at a time into smoking hot fat. When well browned and puffed up draw on unglazed paper and roll in powdered sugar.
Fruit Cake. — Three pounds flour, one pound butter, 1/2 pound lard, (wo pounds stoned raisins, two pounds currants, one pound mixed candied peel, sliced, two teaspoonfuls each of ground allspice, cinnamon, cloves, nutmeg and ginger; two pounds brown sugar; a little salt; one cup milk; eight eggs; two teaspoonfuls baking powder. If all baked in one loaf bake for four hours.
Graham Fruit Cake.— Sift three cups of sifted graham flour, two cups of white flour, one teaspoon each of clove, allspice, soda and salt and
Iwo teaspoons of cinnamon. To two cups of sugar add one cup of molasses and two cups of milk alternately with the sifted flour mixture. Beat thoroughly and add three cups each of seeded raisins and citron, both slightly floureit Bake in a moderate oven for one hour.
Maple Sugar Fruit Cake.— Cream one cupful of butter and add to it two cupfuls of maple sugar, one of maple syrup, .three beaten eggs, one small cupful of milk with a rounding teaspoonful of soda dissolved in it, five cupfuls of flour sifted with two teaspoonfuls of cream of tartar and a little salt. Mix all together ar.d add one pound of raisins, one of currants, half a pound of citron and a quarter of a pound of orange peel, all well floured. No spices are used, as the maple sugar flavors the
Old-Fashioned Fruit Cake.— This is intended for rolling out and baking in flat pans, instead of the usual loaf. Take two and a half cupfuls of sugar, creamed up with half a cupful of butter, half a cupful of sour milk, a teaspoonful of soda, half a teaspoonful each of cinnamon, nutmeg and ground cloves, a cupful of raisins and one of currants, with a little chopped citron and enough flour to make quite stiff. Knead all together, roll out about two inches thick and bake in a moderate oven. Spread the layers with boiled sugar frosting and cut into squares before the frosting hardens.
Poor Man's Fruit Cake. — Seed and chop a quarter of a pound of dates ; mix with them one cupful of seeded raisins, and dust them with one-half cupful of flour. Dissolve a level teaspoonful of baking soda in two tahlespoonfuls of warm water; add to it half a pint of very thick sour cream, stir a moment and add one cupful of brown sugar, half a tumblerful of currant or blackberry jelly, .a tablespoonful of cinnamon, a teaspoonful of allspice and two cupfuls and a half of flour. Beat thoroughly, add the fruit, mix well and turn into a greased square pan. Bake in a very slow oven for one hour and a half. This cake will be quite equal to plain fruit cake if the cream is very thick, and it is allowed to stand a week before cutting.
Records on this page
Eggless Cake with OilOld-Fashioned Fruit CakeFruit CakeRussian Fried CakesGraham Fruit CakeGerman CookiesMaple Sugar Fruit CakePoor Man's Fruit CakeColonial Gingerbread