Layer Cake

Ingredients

• three eggs
• one cup of washed butter
• one cup of sugar
• one scant cup of milk
• two cups of flour
• the grated peel of two lemons
• two scant teaspoonfuls of Royal baking powder
• half a pint of apricot jam
• a little maraschino or Sherry

Method

1. 1

   Beat butter, add sugar, flour, and milk gradually, then yolks of eggs.

2. 2

   Beat for fifteen minutes, add lemon peel and whipped egg whites.

3. 3

   Bake in lined tins and layer with jam mixture.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 193. The excerpt below is the record exactly as published.

one cup of washed butter, one cup of sugar, one scant cup of milk, two cups of flour. Beat the butter to a cream, add the sugar and flour and milk a little at a time, and abo the yolks of the eggs. Beat fifteen minutes, add the grated peel of two lemons or any other flayoring. Whip the whites of the eggs and add at the last also two scant teaspoon- fuls of Royal baking powder. Bake in cake tins lined with buttered paper. Mix half a pint of apricot jam with a little maraschino or Sherry and rub well till smooth. Lay the cakes together before quite cold with the misture between. Ice oyer with royal or water icing and decorate. CAKE8, FILLIN08, AND ICING8 858 Layer Cake Cream one pound of batter with one pound and a half of powdered sugar. Add the yolks of three eggs and stir for half an hour, then add one-quarter of a pound of grated almonds, — remoye the skins before grating, — two scant cupa of flour, and the well-beaten whites of two eggs. Bake in four buttered tins, round or square, and spread each layer with anj filling that is desired. Ohicago Loaf Cream one pound of sugar and half a pound of butter. Add eight eggs beaten stiff, one pound of flour, one pound of raisins, a glass of wine, and the grated rind and half the juice of a fine lemon. Macaroons Pour boiling water over half a pound of almonds, remove the skins, and plunge them into cold water. Drain thoroughly and put in the oven. When dry, pound them in a mortar until they become a paste, gradually adding the white of one egg. Then add one pound and a half of powdered sugar. Again pound thoroughly, gradually adding the whites of two eggs. Spread a piece of white paper on a tin sheet, f orm your mixture in little rounds, a little smaller than a twenty-five cent piece. Place them on the paper about one inch and a half apart. Bake them in a slow oven for about twelve minutes, at the end of that time they should be well colored. Remove from the oven. When they become cold, turn the papers over and moisten with a little water, the macaroons can then be easily removed. Haple Suffar Oake with Filling Cream one cup of granulated sugar with a lump of butter the size of an egg, stir in the yolks of two eggs and the white of one, and then add two small cups of flour with two teaspoon- 2a 354 MBS. SBELT'S COOK BOOK fuls of baking powder sifted in it. Bake in round lajen. Spread the foUowing filling between each layer : — FiUing for Maple Sugar Oake Boll one cup of maple syrup uutil it hairs off the spoon. Then add the well-beaten white of one egg. Stir until smooth. Maple Sugar Oookiea Take one cup of buttar, one cup of sour milk, three cape of shaved maple sugar, two eggs, and one teaspoonful of soda. Make the dough stiff enough with flour to drop off a spoon. Roll out, and bake in quick oven. Green Mountain Boya Two pounds of flour, half a pound of butter, half a pound of brown sugar, a pound and a half of maple syrup, and a tea- spoonful of salt. These cakes should be dropped on greased paper and baked. The thickness of the dough depends upon the thickness of the syrup; if it is thin, add flour; if too thick, add maple syrup till of the right consistency. Soft Molasees Oake Three cups of molasses, one cup of butter, two cupa of boil- ing water, one teaspoonful of baking soda dissolved in a little water, three teaspoonfuls of ground ginger, and Ave cups of sifted flour. Mix thoroughly, and bake in a hot oven. Oatmeal Wafers Cream one cup of sugar

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