'i wo cups of sugar, i small cup of butter, i cup of milk, 3^
cups of flour, whites of 8 eggs, 2 teaspoons of powder, i pound
of figs (cJioppeaj, 2 teaspoons of Sauer's lemon extract✪ Large Fig Cake. Mix
the batter and put a layer of it in a large mould, and then a layer
of figs ; continue to use in this way until all the batter is used.
Bake in a slow oven. Dredge the top with powdered sugar.
Lemon Citron Cake.
One pounds of flour, i pound of sugar, ^ pound of butter,
7 eggs, juice and rind of 2 lemons, 2 cups of sliced citron, i tea-
spoon of powder. Beat the eggs separately, adding the whites
after the batter has been mixed. Bake in a large mould.
Rolled Jelly Cake.
One cup of sugar, 2 eggs, i tablespoon of butter, 13^ cups
of flour, two-thirds of a cup of milk, 2 teaspoons of powder,
1 teaspoon of Sauer's vanilla. Bake in a very shallow pan, and
while hot spread over the top a coating of tart jelly; roll up
quickly and tie a cloth around it. When the cake has gotten
cold, slice about 3^ an inch thick, and cover each slice with a
water icing.
Anoth r nice filling that will take the place of the jelly is to
beat I egg with i teaspoon of corn starch, i tablespoon of flour,
2 tablespoons of sugar, and i teaspoon of Sauer's vanilla. Stir
into it y2 pint of milk, and boil until it is stiff. Spread as you
would the jelly, and roll the cake.
Water Icing. — Pour enough boiling water over i pound of
pulverized sugar to make a thick icing, and any flavoring de-
sired, and spread over the cake. This icing is quickly made,
and hardens at oace.
98 TESTED VIRGINIA RECIPES.
Raisin Cake.
One cup of butter, 2 cups of brown sugar, 3 cups of flour,
I cup of milk, 5 eggs, i teaspoon of powder✪ Lemon Citron Cake, ^ of a cup of wine,
I pound of raisins, i teaspoon each of cloves, mace, allspice
and cinnamon. Flour the raisins well and bake in a large pan.
Raisin and Citron Cake.
Half pound of butter, ^ pound of sugar, i pound of flour,
5 eggs, Yz pound of raisins, 5^ pound of citron, i teaspoon of
powder, Sauer's lemon extract to taste✪ Raisin and Citron Cake. Bake in a large square
mould.
German Wine Cake.
Half pound of butter, ^ pound of sugar, 4 eggs (beaten
separately), rind of 1I/2 lemons, y% pound of currants, ^ pound
of raisins, i scant pound of flour, i teaspoon of powder✪ German Wine Cake. Cream
the butter and beat it well with the sugar and eggs, add the
flour and powders, and lastly the beaten whites. Flour the
fruit from the pound of flour, and add it after the batter has
been mixed. Bake in a mould.
German Bread Cake.
Twelve eggs, ^ pound of sugar, ^ pound of buckwheat,
Yi teaspoon of cloves, 3^ teaspoon of cinnamon, i teacup of
citron and almonds mixed, i teaspoon of Sauer's lemon extract✪ German Bread Cake.
Beat yelks with sugar and spice for 15 minutes; add buck-
wheat, lemon and fruit, and then the whites. Bake as a sponge
cake.
Risen Ginger Bread.
Six cups of flour, 4 cups of molasses, 2 cups of brown sugar,
i^ cups of butter, 6 eggs, 2 teaspoons of powder, ginger to
taste, I cup of milk✪ Risen Ginger Bread. Mix and bake in a large mould, or better,
in 2 small moulds.
CAKES. 99
Ginger Bread.
Page 32 · 10 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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'i wo cups of sugar, i small cup of butter, i cup of milk, 3^
cups of flour, whites of 8 eggs, 2 teaspoons of powder, i pound
of figs (cJioppeaj, 2 teaspoons of Sauer's lemon extract. Mix
the batter and put a layer of it in a large mould, and then a layer
of figs ; continue to use in this way until all the batter is used.
Bake in a slow oven. Dredge the top with powdered sugar.
Lemon Citron Cake.
One pounds of flour, i pound of sugar, ^ pound of butter,
7 eggs, juice and rind of 2 lemons, 2 cups of sliced citron, i tea-
spoon of powder. Beat the eggs separately, adding the whites
after the batter has been mixed. Bake in a large mould.
Rolled Jelly Cake.
One cup of sugar, 2 eggs, i tablespoon of butter, 13^ cups
of flour, two-thirds of a cup of milk, 2 teaspoons of powder,
1 teaspoon of Sauer's vanilla. Bake in a very shallow pan, and
while hot spread over the top a coating of tart jelly; roll up
quickly and tie a cloth around it. When the cake has gotten
cold, slice about 3^ an inch thick, and cover each slice with a
water icing.
Anoth r nice filling that will take the place of the jelly is to
beat I egg with i teaspoon of corn starch, i tablespoon of flour,
2 tablespoons of sugar, and i teaspoon of Sauer's vanilla. Stir
into it y2 pint of milk, and boil until it is stiff. Spread as you
would the jelly, and roll the cake.
Water Icing. — Pour enough boiling water over i pound of
pulverized sugar to make a thick icing, and any flavoring de-
sired, and spread over the cake. This icing is quickly made,
and hardens at oace.
98 TESTED VIRGINIA RECIPES.
Raisin Cake.
One cup of butter, 2 cups of brown sugar, 3 cups of flour,
I cup of milk, 5 eggs, i teaspoon of powder, ^ of a cup of wine,
I pound of raisins, i teaspoon each of cloves, mace, allspice
and cinnamon. Flour the raisins well and bake in a large pan.
Raisin and Citron Cake.
Half pound of butter, ^ pound of sugar, i pound of flour,
5 eggs, Yz pound of raisins, 5^ pound of citron, i teaspoon of
powder, Sauer's lemon extract to taste. Bake in a large square
mould.
German Wine Cake.
Half pound of butter, ^ pound of sugar, 4 eggs (beaten
separately), rind of 1I/2 lemons, y% pound of currants, ^ pound
of raisins, i scant pound of flour, i teaspoon of powder. Cream
the butter and beat it well with the sugar and eggs, add the
flour and powders, and lastly the beaten whites. Flour the
fruit from the pound of flour, and add it after the batter has
been mixed. Bake in a mould.
German Bread Cake.
Twelve eggs, ^ pound of sugar, ^ pound of buckwheat,
Yi teaspoon of cloves, 3^ teaspoon of cinnamon, i teacup of
citron and almonds mixed, i teaspoon of Sauer's lemon extract.
Beat yelks with sugar and spice for 15 minutes; add buck-
wheat, lemon and fruit, and then the whites. Bake as a sponge
cake.
Risen Ginger Bread.
Six cups of flour, 4 cups of molasses, 2 cups of brown sugar,
i^ cups of butter, 6 eggs, 2 teaspoons of powder, ginger to
taste, I cup of milk. Mix and bake in a large mould, or better,
in 2 small moulds.
CAKES. 99
Ginger Bread.