Kansas Luncheon Cake

Ingredients

• Flour 2 pounds.
• Powdered sugar ^ pound.
• English currants mashed and dried 6 ounces.
• Citron i ounce.
• Butter i^ pound.
• Baking powder I table-spoonful.
• Eggs 4.
• Milk sufficient.

Method

1. 1

   Rub the butter into the flour, then the sugar, citron, currants, salt, baking-powder, etc., and beat the eggs and mix in with the milk to make the batter not very stiff.

2. 2

   Half-fill buttered and flour-dusted tins and bake in rather a quick oven, to a light brown.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 62. The excerpt below is the record exactly as published.

Eggs 4. Soda I tea-spoonful. FRENCH CAKE. Eggs I dozen. Loaf sugar i pound. Peel of I lemon. Wheat flour one-half pound. Rice flour one-half pound. Sweet almonds 4 ounces. Bitter almonds i ounce. Orange flower water i ounce. The yolks and white of the eggs are to be beat- en separately, the sugar to be pounded and sifted, the lemon peel is to be grated, the wheat flour to be dried and sifted, the rice flour also to be sifted, and the almonds to be beaten into a pulpy mass in a mortar, then the orange flower water to be put in with them and thoroughly rubbed together, and then the whole to be mixed, the pan prepared with white paper, then buttered, and then baked for i hour. baker's division. 191 HALFORD LOAF CAKE. Flour 2)^ pounds. Sugar I ]^ pounds. Butter I yl pounds. Nutmegs 2. Mace % ounce. Eggs 2. Milk I pint. Raisins i pound. Distillers' or other good yeast i gill. Brandy, wine, and other fruit to taste. Rub 'the butter into the flour at night, and have the milk warm and add the yeast, and mix it thoroughly, and set to rise in the morning. When light add the other articles, heat thoroughly and put in pans, and after an hour bake. JELLY CAKE. Sugar I cup. Cream i cup. Eggs 2. Saleratus yi tea-spoonful or soda i tea-spoonful, (the soda is most used.) Ext of lemon or vanilla 2 tea-spoonfuls. If too thin, use a little more flour ; and if cream is very sour it will require a little more saleratus or soda. This will be baked in thin cakes and laid up, with any kind of jelly you choose between the layers, and frosted or not as any one chooses. 192 DOMESTIC GUIDE. COOKIES. Sugar 2 cups. Melted butter I cup. Eggs 2. Sour milk one and one-half cup. Soda one and one-half tea-spoonfuls. Stir the sugar, butter and eggs to a cream, then put in the milk, soda and flour to make as soft a batter as can be rolled ; herein lies the secret of success. NO. 2. Butter I cup. Sugar I cup. Sweet milk i cup. • Eggs 2. Baking-powder i rounding tea-spoonful. Use sufficient flour only to make as soft as you can roll out and cut. ORANGE JELLY CAKE. Flour 2 cups. Sugar 2 cups. Cold water y^. cup. Juice and grated peel of I orange. Yolks of 5 eggs. Whites of 4 eggs. Salt a little. Soda y^ tea-spoonful. Cream of tartar i tea-spoonful. Follow general directions in making. Bake in 4 jelly tins and lay up by taking the BAKER S DIVISION. 193 white of an egg saved for that purpose, and beat it well with pulverized sugar until stiff, then grate in the peel of another orange and squeeze in the juice of the same to put between the layers. LEMON JELLY CAKE. « Sugar I cup. Flour I cup. Eggs 3. Melted butter i table-spoonful. Soda I tea-spoonful. Cream of tartar 2 tea-spoonfuls. Milk I table-spoonful. Bake in 4 cakes. In place of jelly take: Water i cup. Eggs 2. Sugar two-thirds cup. Corn starch i table-spoonful. ^ ^ The juice of 2 lemons. Mix thoroughly and put between the cakes. SOFT MOLASSES GINGER-BREAD. Good molasses i pint. Butter y^ pound. Soda I table-spoonful. Ginger i large table-spoonful or to suit tlie taste. Flour sufficient. Melt the butter and pour into the molasses, mix in the soda until it froths, then stir in the ginger and flour to make it as stiff as will handle well with a spoon. Bake )^ to ^ of an hour. 194 DOMESTIC GUIDE. CREAM VARIETY. Jelly cake will first be made by beating 3 eggs to a froth with Sugar ^ pound. Flour ^ pound. Baking powder 3 tea-spoonfuls mixed by sifting with flour. Bake in thin cakes, to be laid up with the following cream : Cream i quart sweetened to taste and thickened with corn starch i table-spoonful and flavored with ext. of lemon or vanilla, which is to be poured between the layers in place of the jelly. KANSAS LUNCHEON CAKE. Flour 2 pounds. Powdered sugar ^ pound. English currants mashed and dried 6 ounces. Citron i ounce. • Butter i^ pound. Baking powder I table-spoonful. Eggs 4 Milk sufficient.

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