Dainty Cake

Ingredients

• two cupfuls of sugar
• a cupful and a half of butter
• one cupful of milk
• four cupfuls of flour
• two teaspoonfuls of baking-powder
• the whites of eight eggs

Method

1. 1

   Cream sugar and butter, add milk, flour, baking powder, and egg whites.

2. 2

   Use white or chocolate icing.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 59. The excerpt below is the record exactly as published.

Dainty Cake. — Cream together two cupfuls of sugar and a cupful and a half of butter, and add one cupful of milk, four cupfuls of flour, two tea- spoonfuls of baking-powder, and the whites of eight eggs. Either white icing or chocolate icing can be used. Delicate Cake. — One cupful of but- ter, two and a half cupfuls of sugar, one cupful of sweet milk, four cupfuls of flour, three teaspoonfuls of baking- powder, lastly six eggs broken in, one by one. Beat the dough thor- oughly after each, egg is broken in. This batter is baked in loaves, small cakes, and layer ; the latter is put to- gether with chocolate, cocoanut, and various kinds of frosting. • Damson Short Cake. — Roll Yz lb. of puff paste to a thin sheet, and trim with a pastry wheel into two circular crusts. Shave Y\ lb. of sweet al- monds into fine shreds, and mix with % lb. of powdered sugar and the unwhipped white of an egg to form a paste. Slip the circles of puff paste into baking-sheets, and spread the surface of the upper crust with a coating of the almond paste the thickness of a silver dollar. If the almond paste be a trifle stiff, rub in a spoonful or two of extra white of egg. Heat a quick oven with more heat underneath than on top, and bake the crusts until the puff paste be- comes crisp and the almond paste has crusted a delicate even fawn. When the crusts become cool, spread the surface of the under-crust with a deep layer of tart damson jam, and place the iced upper-crust on the jam. Serve the short cake with or without a bowl of whipped cream. Doughnuts. — Heat one quart of new milk, but do not let it boil; add two teacupfuls of lard, and three teacupfuls of sugar, either white or a light brown; when well melted, stir in one cupful of yeast and enough flour to form a thick sponge. Beat long and well, and when the mass seems light and full of bubbles, stir into it the well-beaten yolk and white of one egg. When light, work well, and let it rise again; then roll and cut into shape ; boil in hot lard until brown. Dust over with powdered cin- namon and sugar. Easter Cake. — Cream one cupful of butter and three of sugar together. Sift in four cupfuls of flour and two of corn-starch, with two teaspoonfuls of baking-powder

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