Golden Cream Cake

Ingredients

• one cup sugar
• one-fourth cup butter
• half cup sweet milk
• the well beaten whites of three eggs
• one and a half cups flour
• half a tea-spoon soda
• a tea-spoon cream tartar

Method

1. 1

   Cream sugar and butter, add milk and eggs, then flour and soda.

2. 2

   Bake in jelly-tins.

As published

This recipe was extracted from Buckeye cookery (1892), page 43. The excerpt below is the record exactly as published.

one and a half cups flour, and continue stirring © until smooth and the mixture leaves the sides of the sauce-pan; — remove from fire, cool, and beat thoroughly into it five well-beaten _ eggs. Drop on warm greased tins (or a dripping-pan), a table- . / 4 - gpoon in a place, leaving space between to prevent touching, brush over with the white of an egg, and bake ten or fifteen minutesina = quick oven. When cakes are done, they will be hollow. When _ ~Oream for Inside.—Take one pint milk, place one-half in a tin. A pail and set in boiling water ; reserve from the other half two table- Aa poons to mix with eggs, and into the rest, while cold, mix one cup — f flour until smooth; when the milk is hot, pour in the flour, and if ir until thicker than boiled custard; then beat well together the 0 Be spo milk, two eggs, one cup granulated suger, a level Y % -eream the butter and sugar, add ilk eradually, then the whites of — - eggs together with the flour, and bake i in jelly-tins. To put between . f ea TS SGA RCD REBAR COE eh SR ae eet \h table-spoon butter, and a tea-spoon vanilla or lemon; add gradually, and continue stirring briskly until so thick that when cold it will drop, not pour, from the spoon. The puffs may be kept on hand. Make the creaxa fresh, let it cool, and fill as many as are wanted. —WMrs. Ex-Governor Noyes, Cincinnati, Ohio. Dixie CrEAm PUFFS. ye egos, whites and yolks beaten separately, one and a half ‘cups each of white sugar and sifted flour, two tea-spoons baking powder in the flour; bake in tea-cups, fillmg about half full. The eream is prepared by placing a small tin pail containing a pint sweet milk in a kettle of boiling water; beat the whites and yolks of two eggs separately; stir in the milk while boiling, a half tea-cup — ‘sugar, a large table-spoon corn starch dissolved in a little sweet milk, then the beaten yolks and a piece of butter the size of a large walnut; flavor with lemon or vanilla. When:done, cut the cakes open, put in a spoonful of the cream, place together again, roll in the whites, and then in coarse granulated sugar.— FRENCH CREAM CAKE. Three eggs, one cup granulated sugar, one and a half cups four two table-spoons cold water, tea-spoon baking powder. This is enough for two cakes baked in pie-pans, to be split while warm, spreading the hot custard between them, or for four cakes baked in jelly-pans, with the hot custard spread between them, the latter : being the preferable plan. For custard, boil nearly one pint sweet milk; mix two table-spoons corn starch with a half tea-cup sweet milk, add two well-beaten eggs; when milk has boiled add nearly a -eup sugar, and add gradually the corn starch and eggs, stirring 7 briskly; add a half cup butter, stirring until dissolved, flavor with _ one tea-spoon vanilla, and spread between cakes while hot. This : cake can be used as a pudding by pouring over each piece a spoonful of the custard that is left.—Mrs. Charles Morey. . an GOLDEN Cream Cake. Cream one cup sugar and one-fourth cup. butter, add half cup sweet milk, the well beaten whites of three eggs, one and a half | cups flour, with half a tea-spoon soda, and a tea-spoon cream tartar

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