No. 2

Ingredients

• Three cups of sugar
• i of butter
• I of milk
• 4 of flour
• 5 eggs

Method

1. 1

   Stir the butter and eggs to a cream.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 110. The excerpt below is the record exactly as published.

NO. 2. Two pounds flour, i pound butter, half pound powdered sugar, and chop flour and butter togeth- er. Having made the butter quite soft by setting near the fire, knead in the sugar. Roll into a sheet not quite half an inch thick, and cut in two- inch squares. When you want them to look nice put a few sugar comfits in the center. They will stick by pressing them with the finger when plac- ing them in. Bake a light brown. Put in a stone crock for a few days. They will get soft. Just melt them in your mouth. SCOTCH CURRANT BUN. Take I pint soft yeast, I tea-cupful shortening (lard and butter), 2 tea-cupfuls brown sugar, i pound dried currants, i pound raisins cut in two, ]^ pound citron. Take 6 eggs, beat them, and put in allspice, cloves and nutmeg according to taste. COOKING DIVISION. 319 Mix sugar and butter first, then add eggs and fruit, then yeast, water and flour, and mold out into 3 loaves, as you would do in baking ordinary loaves of bread, taking about the same quantity of flour. Then set to rise, which will take about 4 hours. Then bake in a moderately heated oven i hour. CHOCOLATE AND VANILLA CAKE. One and a half cups of sugar, one and two-thirds cups of flour, half cup butter, i y^ cups milk, half cup corn starch, 2 tea-spoons baking powder, the whites of 6 eggs beaten to a froth, 3 tea-spoons vanilla extr?ct. Bake in layers of either 2 or 3, and spread frosting between and on top. Frosting: The whites of 2 eggs beaten till you can turn the plate bottom side up, and half a pound of pulverized sugar. Take the yolks of the eggs you have just broken, and make chocolate cade : One and a half cups white sugar, ^ cups butter, 2]/^ cups flour, half a cup milk, the yolks of 8 eggs, 2 tea-spoons baking powder. Flavor with lemon or vanilla, bake in round pie tins in 5 layers, put chocolate frosting between, made in this way : The white of 3 eggs beaten very light, half a pound of powdered sugar, half a cake German sweet chocolate, or the same quantity of the bit- ter. CREAM PUFFS. Take 2 whole eggs, with i cup of sugar, half a cup of butter, i cup of sweet milk, 2 tea-spoons. 320 DOMESTIC GUIDE. baking powder, 2]/^ cups flour, flavor with lemon Split the cakes while hot, and fill with cream, two- thirds of a cup of flour, I pint milk, 2 eggs. Heat the milk, mix sugar, eggs and flour together, and add to the milk ; flavor and cook till like cream. CINNAMON CAKE. One cup sour cream, i cup sugar, half cup melted butter, i ^^^, half tea-spoon soda. Mix as for cookies, roll out, and spread ground cinnamon over the top, and then roll up as a roll of jelly cake, slice off with a sharp knife, and bake. Any good cooking recipe will do. JELLY ROLLS. Three eggs, half a cup sugar, i cup flour, i^/^ tea-spoonfuls baking powder, the whites of 4 eggs,. two-thirds cup pulverized sugar, half cup flour, half tea-spoonful baking powder, and a little salt. COCOANUT CAKE. One cup butter beaten to a cream, 3 cups sugar, 3 cups flour, 3 tea-spoonfuls baking powder, half cup sweet milk, the whites of 10 eggs, to be baked in layers like jelly cake. Instead of jelly, make a pastry of the whites of 3 eggs and i pound of pow- dered sugar, I box of desiccated cocoanut soaked in milk, and put between the layers. CITRON CAKE. Four eggs well beaten, i y^ pounds sugar, ^ pound butter, i pint sweet milk, i^ pounds flour, half pound citron. Cut in thin pieces, well floured, baking powder as usual. COOKING DIVISION. 32 1 CREAM CAKE. Two table-spoons butter, 2 tea-cups sugar, 3 eggs, half tea-cup sweet milk, 2 table-spoons cold water, 2 tea-cups flour, 2 tea-spoons baking pow- der. Bake quickly on 3 or 4 round tins. The ** cream" for same is half pint milk, half tea-cup sugar, small piece butter, i egg, i table-spoon corn-starch. Boil until very thick. When nearly cold flavor with vanilla. When the cakes are cool put them together with it. GOLD AND SILVER CAKE. One tea-cup white sugar, half tea-cup butter, whites of 4 eggs, two-thirds tea-cup sweet milk, 2 tea-cups flour, 2 tea-spoons baking powder, flavor. Gold Cake : Same as above, using the yolks (A the eggs and adding i whole egg. CURRANT CAKE. One half cup butter, i of sugar, 2 eggs, half cup milk, I ^2 cups flour, i ^ tea-spoons baking pow- der, I cup well washed currants, stirred in the last thing. BUFFALO CREAM CAKE. One egg, i cup of sugar, i table-spoonful butter, two-thirds cup of milk, i table-spoonful baking powder, i tea-spoonful vanilla, one and two-thirds cups of flour, salt, and bake as for jelly cake, in 3 layers. Cream for above. — Heat I pint of milk and add to it I table-spoonful of corn starch, dissolved in a little milk, 2 eggs, i cup sugar, all beaten together. 322 DOMESTIC GUIDE. Boil until it thickens. Split the cake when cold and fill with cream. MARBLE SPICE CAKE. Three-fourths pound of flour, well dried, i pound white sugar, one-half pound of butter, whites of 14 eggs, i table-spoonful of cream of tar- tar mixed with the flour. When the cake is mixed, take out about a tea-cupful of batter, and stir into it i tea-spoonful of cinnamon, i of mace, 1 of cloves, 2 of spice and i of nutmeg. Fill your mould about an inch deep with the white batter, and drop into this in several places, a spoonful ot the dark mixture, then put in another layer of white and add the dark as before. Repeat this until your batter is all used up. This makes one large cake. LEMON LAYER CAKE. Two cups sugar, one-half cup of butter, 3 cups flour, 3 eggs, 2 tea-spoonfuls baking powder. Jelly. — One cup sugar, i ^^'g, i table-spoonful butter, the grated rind and juice of I lemon. All boiled till thick. LEMON CAKE. Twelve eggs, one and one-half pounds sugar, three-fourths pound of flour ; grate the outside of 2 lemons with the inside of i, or add i glass of wine with 3 tea-spoonfuls of essence of lemon. NO. 2. Three cups of sugar, i of butter, I of milk, 4 ot flour, 5 eggs

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