Macdonald Cake

Ingredients

• 1 cup butter, creamed
• 1% cup sugar
• 4 eggs (yolks)
• 1 teaspoonful lemon or vanilla
• % cup milk
• 3^2 cup cornstarch
• 1^2 cup pastry flour
• 1 teaspoonful cream of tartar
• 3^ teaspoonful soda
• Whites of the eggs

Method

1. 1

   Mix in the order given, and bake in two shallow pans in a moderate oven.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 221. The excerpt below is the record exactly as published.

1 cup sugar. 3^ teaspoonful soda. 1 egg, beaten light. 1 teaspoonful cream of tartar. 1 cup milk. 1 teaspoonful vanilla. Mix in the order given, and bake in a shallow pan, in a moderate oven, thirty minutes. Park Street Cake. 3^ cup butter. 1 cup milk. 2 cups sugar. 8 cups pastry flour. 4 eggs. 3^ teaspoonful soda. 1 teaspoonful cream of tartar. 1 teaspoonful vanilla or lemon extract. 1 saltspoonful mace. Contrary to our usual practice, this receipt is not given in the order in which the materials are to be put together, but in numerical order, as an aid in remembering the pro- portions. Rub the butter in a warm bowl, with a wooden spoon, until like cream, and add one cup of the sugar gradually ; add the remaining cup of sugar to the beaten yolks of the eggs, beat until very light, and add to the butter. Add the flavoring. Then beat the whites stiff and dry, and let them stand while you add a little milk and flour alternately to the mixture. Add the whites last. This makes two loaves. Bake in a mod- The Boston Cook Book. 2>77 erate oven until the loaf shrinks from the pan. Halve this receipt, and 3'ou have Feather Cake ; or bake it in round shallow pans for Jelly Cake or for Cream Pies. Orange Cake. 2 eggs. 1 cup sugar. 1 tablesp. melted butter. 3^ cup milk. 1^ cup flour. 3^ teaspoonful soda. 1 teaspoonful cream of tartar. 1 tablespoonful orange juice and a Uttle of the grated rind. Mix in the order given. Bake in a round shallow pan, split, and fill with orange cream. Orange Cream for Cake. — Put in a cup the rind of half and the juice of 07ie orange^ one tablespoonful of lemon juice ^ and fill with cold water. Strain, and put on to boil. Add one tablespoonful of cornstarch,, wet in cold water. Stir till thick, then cook over hot water ten minutes. Beat the yolk of one egg^ add tioo heaping tablespoonfuls of sugar,, stir into the starch, cook one minute, add one teaspoonful of butter,^ and cool. Fill the cake with the cream, and frost with ornamental frosting. Mark the frosting like a pie, in eight pieces, and decorate each with a section of orange and ornamental frosting. Orange Cake, No. 2. Double the preceding receipt for cake, and bake in two long shallow pans. Prepare the pulp of the oranges, sweeten to taste, and spread between the cakes. Frost with orange frosting. Cut into oblong pieces. Or fill with the following cream : — Orange and Gocoanut Cream for Cake, — One egg, beaten well; add one cup of v^hipped cream, half a cup of sugar, one cup of grated cocoanut, the grated rind of half and the juice of one orange. Put this between and on the top of the cakes, and sprinkle fresh cocoanut over the whole. 3/8 The Boston Cook Book. Mother's Cake. {Mrs. R. M. Walcott.) This receipt is the foundation for countless varieties of cake, which are often given in cook books under different names, but which when analyzed are found to be identical in proportions. 1 scant cup butter. cup sugar. 3 eggs, beaten separately. 1 teaspoonful lemon or vanilla. 1 saltspoonful mace. 3^ cup milk. 3 cups pastry flour. 1 teaspoonful cream of tartar. ^ teaspoonful soda. Cream the butter; add the sugar gradually, then the 3^olks of the eggs, then the flavoring. Reserve a quarter of a cup of flour, lest the cake be too stiff if all be used ; less flour will be required for a thin than for a thick loaf. Put the soda and cream of tartar into the remainder of the flour. Add the milk and flour alternatel}^, a little at a time, and lastly the whites, which have been beaten stiff and dry., Bake from forty to fifty minutes in a moderate oven. Add one cup of currants^ and it makes a nice Currant Cake ; or half a cup of dates, cut fine and floured, and you have Date Cake, Color one cupful of the dough with spices, — cinnamon.^ allspice,, and mace^ — or with grated chocolate^ put it in the pan in spots, and you have Leopard Cake, By using a /w^^ cup of butter it is the same as White Mountain Cake, For Nut Cake add one cup of fine chopped walnuts^ or other nuts, to the dough, and put a laj^er of unbroken halves of English walnuts over the top. Or bake in shallow round pans, split and spread with a thin layer of currant jelly,, and then fill with Cocoa- nut and Haisin Cream made as follows : One cup of raisins,^ stoned and chopped fine, half a cup of chopped almonds., half a cup of grated cocoanut^ and the white of one egg^ beaten stiff. The Boston Cook Book, 379 Macdonald Cake. {Mrs. A, A. Lincoln.) 1 cup butter, creamed. 1% c^P sugar. 4 eggs (yolks). 1 teaspoonful lemon or vanilla. % cup milk. 3^2 <^iip cornstarch. 1^2 cup pastry flour. 1 teaspoonful cream of tartar. 3^ teaspoonful soda. Whites of the eggs

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