Cake (Miss Parloa)

Ingredients

• One cup butter
• two cups sugar
• yolks of three eggs
• whites of five eggs
• one cup sweet milk
• two teaspoonfuls baking powder
• four cups flour

Method

1. 1

   Mix butter and sugar to a cream, then add beaten yolks, milk, flour, baking powder, and last of all, the whites of eggs, beaten stiff.

2. 2

   Bake in small round muffin rings, and frost.

As published

This recipe was extracted from Some simple Sunday suppers (1895) by Suzan Sweeney Snapp, page 3. The excerpt below is the record exactly as published.

ked (Miss Parloa.) chicken ; one tablespoonful salt; one tablespoonful of flour; one-half teaspoonful pepper ; one cup of cream or chicken stock ; four eggs ; one teaspoonful onion juice; one pint crumbs; three tablespoonfuls of butter. Put the cream or stock on to boil. Mix flour and butter together and stir into boiling cream. Add chicken and seasoning. Boil for two minutes, and add two of the eggs, well beaten. When cold, shape into croquettes, dip first in beaten egg, then in bread crumbs, and fry. These can be made the day before, and can be simply heated through just before serving, while the coffee is being made, and in this there is little trouble. Tomato Salad — See " Salads," No. 9. <£oa0feb CtaC&eXB Cmb CfytZBt. Toast crackers, and sprinkle a little grated cheese over the top. Serve hot on a plate covered with a dainty little doily or napkin. Jj|ft%&tB6et,t*te0* Nothing can be more delicious than strawberries when in season, which can be easity prepared several hours before. 20 ^ttgcfs' J§00b* Whites of eleven eggs ; one and onc- (Mrs. Rorer.) half cups granulated sugar ; one cup sifted flour; one teaspoonful flavoring; one teaspoon- ful cream of tartar. Put cream of tartar into the sifted flour, and sift five times. Sift sugar. Beat whites of eggs to a very stiff froth, add the sugar, and mix care- fully. Then add the flour gradually, stirring all the time, and last the flavoring. Turn quickly into an un greased pan, and bake in a moderate oven forty-five minutes. Take from oven, and turn pan upside down on a rest until the cake falls out. Menu Number Twelve Sardines Omelet Finger Rolls Hot Russian Tea Crackers Cheese »&?fcutC0. Arrange the large imported sardines on a small platter. Garnish with lemon and parsley. Omelet— See "Chafing Dish," No. 6. Menu Number Thirteen Oyster Patties Lettuce Sandwiches Cold Roast Lamb Pineapple Lemonade Cake <£)g0fe? fytottlCB. Tne patty cases can be bought reasonably at any good bakery, are much less trouble and apt to be better than any home-made pastry. Heat these through while you warm the filling, which has been made the day before or Sunday morning, and which is made as follows: One pint cream or milk ; one tablespoonful corn-starch ; one tablespoonful butter. Pepper and salt to taste. Put the milk or cream on to boil. Rub butter and corn- starch together until smooth, and add to boiling milk. Stir until it boils. Then add seasoning. Just before serving drop into the filling as many oysters as desired, allowing two for a patty. Remove the lid from the patty, and if the hole in the center is not sufficiently large, scrape out some of the pastry. Fill each patty, and place the little lid back, carefully fitting it to its own shell. feeffUCe JJCmfctXHCffce. Make a small quantity of mayonnaise dressing ( see "Salads"). Butter first, and cut thin slices of bread. Lay upon each slice a leaf of lettuce, and spread over this the dressing. Fit to this a slice of the buttered bread. Trim off neatly all crust, and cut the size de- sired. Serve on a dainty fringed napkin upon a good- size plate. 23 Coffc (goaSf £am6» This is a very appetizing meat for luncheon. Cut thin. Gai- nish. Pineapple Lemonade — See " Beverages," No. 12. €afte (Jfcffg (Roff). Bake a thin sponge cake (see (Miss Parloa.) sponge cake recipe, page 18). While it is warm, cut off the edges. Spread with any kind of jelly. Roll carefully, and pin a towel around it. When cold, cut with a sharp knife. 2i Menu Number Fourteen Lobster Salad Deviled Eggs Thin Bread and Butter Rum Omelet Broma Lobster Salad — See "Salads," No. 10. ©Ctnfeb Boil hard tne number of eggs de- sired . When thoro ughly boiled , place them in cold water. Remove shells when cold, and cut carefully in halves, removing the yolk from each piece. Rub yolks to a smooth paste with a little mustard and oil. -Salt and pepper. Mix well and put back into the whites, fitting the halves carefully together. Serve on lettuce leaves. Rum Omelet — See "Chafing Dish," No. 7. Broma — See "Beverages," No. 13. Menu Number Fifteen Baked Pork and Beans Brown Brea<J and Butter Potato Salad Dried Apricot Sauce Doughnuts Coffee (J0a#eb $orft Cmb (§CMB. Soak beans over night (Mrs. Rorer.) in cold water. In the morning, put on the stove in cold water, with a small piece of pork, and boil slowly until the skin of the beans begins to crack. Take out pork and drain. Then place pork in center of baking dish or bean pot, cover with beans and one pint of bean water, to which add a teaspoonful of salt; sprinkle with pepper. Pour over top a large spoonful of molasses. Bake in a moderate oven six or eight hours. These can be heated again or served cold, as desired. Q$?Ot#n (jj5t4eCl&. 0ne heaping cup each of corn, rye, and graham flours. Sift all to- gether, and beat with two cups of molasses, two cups of sweet milk, one cup of sour milk, one dessertspoonful of soda, and one teaspoonful of salt. Pour into a tin with a cover, set into cold water and boil four hours. When done, remove cover, and place in the oven thirty minutes. Potato Salad — See " Salads," No. 5. ©3UC$8ftUf0, Two eggs; one cup sugar; one cup sour milk or cream; one -half teaspoonful soda; flour enough for a soft dough; a little nutmeg. Roll, and fry in boiling lard. 26 'Let us dine and never fret.' — Comedy of Errors. Menu Number Sixteen Oyster Stew Crackers Ham Sandwiches Chicken Salad Coffee Little Cakes Oyster Stew — See " Chafing Dish," No. 5. 2E)Ctm JjJCmfct#tC0e0. Use tne remains of a cold baked or boiled ham. Chop very fine, and sprinkle between small slices of thin buttered bread. Fit the slices carefully together, and trim off crusts and uneven edges, making all of uniform size and shape. , Chicken Salad — See "Salads," No. 1. ©CUnfg fetftfe <Cafte0» 0ne CUP butter; two cups sugar; yolks of three eggs; whites of five eggs ; one Cup sweet milk ; two teaspoon- fuls baking powder; four cups flour

Cook this with the app: pantry check, scaling, and the assistant.