Cakes, Belvidere

Ingredients

• One quart of flour
• four eggs
• a piece of butter the size of an egg
• a piece of lard the same size
• a teaspoonful of salt
• in a pint bowl of cold milk

Method

1. 1

   Mix butter and lard with flour, beat eggs and add milk, pour into flour to make a stiff dough.

2. 2

   Roll out, cut into shape, and bake in a quick oven.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 41. The excerpt below is the record exactly as published.

Cakes, Belvidere BREAD, ETC Dodgers, Corn them in a buttered baking-pan, let them rise half an hour, cut a cross upon each, and put into the oven. When they are baked to a light brown, brush over with white of egg beaten up with fine sugar, and take from the oven. Cakes, Belvidere. — One quart of flour, four eggs, a piece of butter the size of an egg, a piece of lard the same size. Mix the butter and lard well with the flour ; beat the eggs very light in a pint bowl. Fill it up with cold milk ; then pour it gradually into the flour, which must be made into a tolerably stiff dough. Add a tea- spoonful of salt, and work briskly for eight or ten minutes. Roll out the dough, cut into shape, and bake in a quick oven. Cakes, Breakfast. — Three eggs, one teaspoonful of sugar, one coffee-cup of sweet milk, one cup of warm water, three table-spoonfuls of yeast, flour enough to make a stiff batter. Add the whites of the eggs when the batter has risen, also a pinch of salt. If started the night before, they will be as light as puffs. Cakes, Corn. — Two cups of sour milk; two table-spoonfuls of butter, melted ; three eggs, beaten very light ; one teaspoonful each of salt and soda ; two cups of corn meal, or enough to make a rather thin batter. Add the melted butter to the beaten eggs, dissolve the soda in a table-spoonful of boiling water, add this to the milk, and mix with the eggs and butter. Have the meal ready sifted with the salt, put all together, beat hard, and bake in a shallow baking-pan for about half an hour. Cakes, Lapland. — Take five eggs, beat the whites and yolks separately till both are as light as may be ; then mix them together, and add one pint of rich cream, with about one pint of sifted flour. Half fill small tin shapes with the batter, and bake in a well-heated oven. Ten minutes should suffice for the baking, and the cakes should be sent to the table while piping hot. Cakes, Mahogany. — One cup of sweet milk, one large egg, one cup of flour; mix well and bake in cups for half an hour in a quick oven. This is an excellent breakfast cake. Cakes, Orange.— One quart of flour, one cupful of butter, four eggs, two table-spoonfuls of yeast. Make into a stiff batter at night with milk. Next morning add a teacupful of corn meal. Beat all well together, and put into cups to rise before bak- ing. Cakes, Turnover, or Pockets. — Take one quart of flour, sifted, and divide it into two equal portions. To one pint add three eggs very well beaten, one large table - spoonful of butter and lard mixed, two teaspoon- fuls of sweet yeast, and milk enough to make it into a moderately soft bat- ter. Put it down to rise, and after it has risen work in the other half of the flour so as to make it into a nice dough. Then roll out into thin, round cakes, somewhat larger than ordinary biscuits. Now lap one end back over the other, so as to repre- sent a smaller upon a larger semi- circle. Set them to rise again, and bake in a quick oven. Crisps, Oatmeal. — These may be made of oatmeal or oatmeal mush, mixed with boiling water to a stiff dough, then kneaded a little, mixed with a little wheat meal to prevent its crumbling, moulded, cut into small, thin cakes, and baked twenty or thirty minutes in a hot oven. If made very thin, and kept in a cool, dry place, they will retain a rich flavor for several days. Dodgers, Corn. — Sift a quart of good, sweet meal, add a teaspoonful of salt

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