Children's Party Cakes

Ingredients

• three lieaping tablespoonfuls of powdered sugar
• two of butter
• one of maizena or corn starch
• one egg
• two cupfuls of flour
• half a cupful of sweet milk
• a teaspoonf ul of cream of tartar
• half a teaspoonful of soda
• a pinch of salt
• Zante currants

Method

1. 1

   Roll out dough, cut into strips, twist, sprinkle with seeds, and bake.

As published

This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 23. The excerpt below is the record exactly as published.

half a teaspoonful of soda, and two cupfuls of flour, in which rub one teaspoonfu] of cream of tartar; add a little salt and flavor with vanilla or lemon. Beat the whites of four eggs to a stiff froth, and add last. Bake slowly an hour in a moderate oven. This recipe will make a two-quart basin loaf, and if the proportions are fol- lowed exactly, a beautiful cake will be the result. Marble Cake.— The white part is made with one-half cupful of white sugar, one-half cupful of butter, half a cupful of sweet milk; whites of four eggs, two and one-half cupfuls of flour, one teaspoonful of baking powder. Flavor with lemon. For the spiced part take one cupful of brown sugar, one-half cupful of molasses, one-half cupful of butter, one cupful of sour milk. Take the yolks of five eggs, and the white of one egg, two cupfuls of flour, one teaspoonful of cinnamon, one of cloves, one nutmeg, one-half teaspoonful of soda. Orange Cake. — Use one cupful of butter, one of sweet milk, two of sugar, two teaspoonfuls of baking powder, five eggs, reserving the whites of three, to be beaten to a stiff froth to go between the cakes. The remainder of the five eggs must go in the batter. Three and a half cupfuls of flour; grate two oranges (picking out the seeds and large pieces) into the batter. Take two cupfuls of pulverized sugar, beat with the reserved whites as frosting ; then put between cakes as you would jelly cake. Drop Cakes. — Take one pound of flour, half a pound of sugar, half a pound of butter and three eggs. Beat the butter and flour to a cream, beat the eggs separately, add the yolks and part of the flour, then the whites and the remainder of the flour. Stir in half a pound of currants, a quarter of a pound of citron, and a teaspoonful of mace or cinnamon. Drop with a spoon upon flat tins, and sift sugar over them. Lady Fingers. — Beat the yolks of four eggs with a quarter of a pound of sugar until smooth and light; whisk the whites of the eggs and add to these, and sift in a quarter of a pound of flour. Make into a smooth paste, and lay it on buttered paper, in the size and shape the cakes are I'equired. Bake quickly. While hot, press two of the cakes into one on the flat side. Newport Cake. — Sift one quart of flour; add three eggs, three tablespoonfuls of white sugar, three of butter, two teaspoonfuls of cream tartar, one of soda, one cupful of sweet milk, or sufiicient to make a stiff batter. Bake quick and eat warm or cold. This is a superior tea cake. A Nice Cake. — Take two and one-half pounds of flour, one and one-fourth pounds of pulverized white sugar, ten ounces of fresh butter, five eggs, well beaten, one-eighth ounce of carbonate of ammonia, one pint of water; milk is better if you have it. Eoll out, cut into cakes and bake, While yet hot, dredge over with coarse sugar. CAKE-MAKING. 43 X. More Good Cakes. Children's Party Cakes. — Take three lieaping tablespoonfuls of powdered sugar, two of butter, one of maizena or corn starch, one egg; put with this two cup- f uls of flour, half a cupful of sweet milk, a teaspoonf ul of cream of tartar, half a tea- spoonful of soda, a pinch of salt, and Zante currants. Roll this out in powdered sugar, cut the dough in strips, and twist round a thimble-sized pin. Sprinkle over this candied caraway-seeds, and bake in a brisk oven on flat tins. These are called children's party cakes, and also "goody" cakes. Scotcll Cake. — Take one pound of fine flour, a half-pound of fresh butter, a half-pound of finely sifted loaf sugar; mix well in a paste, roll out an inch thick in a square shape, pinch the edges so as to form small points ; ornament with comfits and orange-peel chips; bake in a quick oven until of a pale lemon color. Rice Cake. — Take about four ounces of rice flour, sift three ounces of wheat flour into it, add eight ounces of granulated sugar, the rind of a lemon grated fine, six eggs, using all the yolks, and but half the whites. Beat the whole together for about twenty minutes, and bake about three-quarters of an hour. Tea Cake. — Break one egg into a teacup. Fill the cup with sweet milk. One cupful of sugar, one-ht;lf cujiful of butter, a little nutmeg, one teaspoonful each of saleratus and cream of tartar. Flour to make it the consistency of common sponge cake. Christmas Cake. — Two eggs, one-half cupful of butter, CAKECUTTEE. ^^^ cupful of molasscs, one cupful of raisins, two cupfuls of flour

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