Lemon Cup Cakes

Ingredients

• One-half cup butter
• 1 cup sugar
• grated rind and juice of half a lemon
• 4 eggs
• 1*4 cups pastry flour
• y± teaspoon salt
• 14 teaspoon soda

Method

1. 1

   Cream the butter and sugar, add the lemon juice and grated rind and the yolks of the eggs.

2. 2

   Sift together the salt, flour and soda.

3. 3

   Add this mixture to the other and when thoroughly mixed fold in the stiffly beaten egg whites.

4. 4

   Bake in small tins.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 53. The excerpt below is the record exactly as published.

y% teaspoon salt, y<£ cup chopped walnuts, *4 cup each currants, raisins (and citron if desired). Drop by teaspoon on oiled tins. Bake in quick oven. MARGUERITES. One cup granulated sugar boiled until stringy. Stir in white of 1 egg well beaten, add marshmallows cut in small pieces, raisins, chopped, and English walnuts. Flavor with vanilla. Spread on saltines and bake until delicately brown. — Miss Julia M. Cooper. FRIED COOKIES. Take 5 eggs, beat the yolks and sugar together, a little more than 1 tablespoon of sugar to the egg, 3 tablespoons of sweet milk, a piece of butter size of a hickory nut, nutmeg to taste, flour enough to roll well. Cut in narrow strips like fingers and fry in hot lard and sift sugar over it while hot. — Mrs. Zollir coffer. NUT CAKES. Two eggs, 1 cup brown sugar, 6 scant tablespoonfuls of flour with 1 teaspoonful baking powder, 1 large cup chopped nuts, pinch of salt. Drop on buttered tins with a teaspoon. — Mrs. H. G. Tull, Philadelphia. <-*** HERMITS. Three scant cups sugar, 1 cup butter, 1 cup sweet milk, 1/2 teaspoon soda, 3 eggs, 3 heaping cups flour, 2 teaspoons cinnamon, 1 teaspoon cloves, a little nutmeg, 1 cup currants, 1 cup raisins, 1 cup nuts. — Mrs. J. L. H. Missillier. SMALL CAKES 119 GINGER DROP CAKES. Put 1 teaspoonful soda in a teacup with 3 tablespoons of boiling water, 4 tablespoons butter, 1/2 teaspoon ginger, pinch salt. Fill cup to running over with molasses. Add enough flour to have it thick enough to drop on tins by the spoonful; 2 scant cupfuls will make it stiff enough. Cut crystalized ginger in small pieces, put one piece in each cake. Oven not too hot. Drop with a teaspoon. — Miss Helen Tull, Philadelphia. COOKIES. One-half pound butter, % pound brown sugar, 2 eggs, juice and rind of 1 lemon, 1 pound flour, 1 teaspoon baking powder. Mix dough, cut, and before baking sprinkle with chopped nuts and sugar. — Mrs. W. B. Parham. BERMUDA WITCHES, OR INDIVIDUAL JELLY ROLLS. Beat the whites of 8 eggs to a stiff froth, add yolks and beat together. Beat with them 1 pound sugar, and stir in y-2 pound flour. Place in oval shapes on greased paper in pans and bake light. Spread jelly on under side and roll, then powder them with sugar. This will make about four dozen. — Miss Cornelia L. Gary. DOUGHNUTS. One pint sweet milk, 2 eggs, 1 teaspoonful salt, nutmeg to taste, 1 cup yeast (or V-2 a compressed cake), 1 cup sugar, % cup lard and butter. Warm the milk, add to it the short- ening, sugar, beaten eggs and sufficient flour to make a stiff batter. When cold add the yeast and stand in a warm place until quite light. Then roll and cut out. Cover and let stand until light. Put the doughnuts into the fat upside down, for in standing a crust forms on the surface, which prevents them from becoming light if they are placed in the fat with crust uppermost. 120 SMALL CAKES DELICIOUS DOUGHNUTS OR CRULLERS. One full cup granulated sugar, 2 eggs, 2 tablespoons melted Snowdrift, 1 level teaspoon salt, a good dash of nut- meg, grated, 1 cup milk. Sour milk is preferable, as they will keep moist longer. Flour enough so that it can be rolled out, 2 full teaspoons baking powder. Mix sugar, eggs and Snowdrift till creamy; add salt and nutmeg, then milk, and lastly flour in which you have previously sifted the baking powder. Flour board. Handle on board as little as possible. Fry in deep, hot Snowdrift a golden brown. These will be light and digestible and not greasy. If sour milk is used add !/2 level teaspoon soda to milk, and 1 teaspoon baking powder added last. SAND TARTS. Beat to a cream 2 pounds sugar and 1*4 pounds of butter. Add 3 eggs, whites and yolks beaten separately; y2 tea- spoonful baking powder and 1 tablespoonful water with 2 pounds flour, which should make the dough stiff enough to roll. Roll thin on a floured board, cut in square, sprinkle sugar and cinnamon on top of each and tuck a blanched al- mond in the center. Bake in a moderate oven. NUT COOKIES. Two tablespoons of butter, 14 cup of sugar, 1 egg, 1 tea- spoon of baking powder, ^4 teaspoon of salt, y2 CUP of flour, 2 tablespoons of milk, y2 cup finely chopped walnuts, % teaspoon of lemon juice. Cream butter ana sugar, and egg well beaten. Mix and sift dry ingredients, and add to first mixture. Then add milk, walnuts and lemon juice. Drop from a teaspoon on an unbuttered sheet one inch apart, and place a half of a walnut meat on top of each. Bake .12 to 15 minutes in a slow oven. This makes 24 cookies. CHOCOLATE CAKES. Three eggs, % cup butter, y2 cup sugar, 3 squares Baker's SMALL CAKES 121 chocolate, 1 cup stale bread crumbs, 3 tablespoons flour. Beat eggs until light. Cream the butter, add sugar, com- bine mixtures, then add chocolate (melted over hot water), bread crumbs and flour. Spread mixture in a shallow but- tered pan and bake in a slow oven. Shape with a tiny biscuit cutter and. put together in pairs with White Moun- tain Cream between and on top. — Mrs. H. E. Thrower. WHITE MOUNTAIN CREAM. One cup sugar, white 1 egg, 1-3 cup boiling water, 1 tea- spoon vanilla. Put sugar and water in saucepan and stir to prevent sugar from adhering to saucepan; heat to boil- ing point and boil without stirring until a soft ball is formed when dropped into cold water. Pour syrup gradually in beaten white of egg and continue beating until of right con- sistency to spread, then add flavor. — Mrs. H. E. Thrower. GINGER SNAPS. One large cup of butter and lard mixed, 1 cup of sugar, 1 cup of molasses, % cup of water, 1 tablespoon ginger, 1 tablespoon cinnamon, 1 teaspoon cloves, 1 teaspoon soda dis- solved in hot water. Flour for pretty stiff dough. Roll out rather thin and bake in a quick oven. — Miss Cornelia L. Gary. OATMEAL WAFERS. Two eggs, 1 cup sugar, 2 cups oatmeal, 2 teaspoons bak- ing powder, 2 tablespoons melted butter. Flavor with bitter almond or vanilla. Drop from a spoon on buttered pans, and cook in a moderate oven. These are delicious. — Mrs. J. C. Kittrell. LEMON CUP CAKES. One-half cup butter; 1 cup sugar; grated rind and juice of half a lemon; 4 eggs; 1*4 cups pastry flour; y± tea- spoon salt; 14 teaspoon soda

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