Rice Cakes

Ingredients

• ½ cup butter
• 2 cups sugar
• 4 eggs
• 1½ cups rice flour
• 1 cup flour
• 1 teaspoon Royal Baking Powder
• ½ cup cream
• 1 teaspoon extract lemon

Method

1. 1

   Beat the eggs and...

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 34. The excerpt below is the record exactly as published.

1 cup butter, 3 cups sugar, 1 pint flour, IMi teaspoons Royal Baking Powder, whites 6 eggs, 1 cup milk, 20 drops extract bitter almonds. Rub butter and sugar to light, white cream ; add the 6 whites whipped to dry froth, the flour sifted with the powder, the milk, and extract ; mix together thoroughly, but carefully, and bake in jelly- cake tins in a qiiick oven 15 minutes ; then arrange in layers with white icing and grated cocoanut mixed, in the proportion of 2 cups of former to 1 of latter. Wild Rose Cake. — Make the dough after the receipt given for pond-lily cake, flavoring with rose and strawberry instead of peach. Bake in 2-inch-deep jelly-tins, and sandwich with pink icing, and the same on top. (Made by substituting finely pulverized pink sugar for white.) When you have put the last layer of pink icing on top, sift very lightly over with granulated white sugar. Webster Cake. — 1 cup butter, 3 cups sugar, 2 eggs, 5 cups flour, 1 teaspoon Royal Baking Powder, 2 cups raisins, seeded, 1 tea- spoon each extract bitter almonds and vanilla, 1 Vi cups milk. Rub butter, sugar, and eggs smooth ; add flour sifted with powder, raisins, mUk, and extracts ; mix into medium batter ; bake in cake-mold (fig. I), in quick, steady oven, 45 minutes. Wedding Fruit Cake. — 1 pound flour, 1 pound sugar, 1 pound butter, 2 pounds cur- rants, 1 pound raisins. Mi pound citron, 1 ounce mace, 1 ounce cinnamon, 4 nutmegs, 1 ounce cloves, 8 eggs, wine-glass brandy. Mi ounce extract rose. Wine Cake. — 1 cup butter, 2 cups sugar, 2 cups flour. Ml teaspoon Royal Baking Pow- der, 1 gill wine, 3 eggs. Rub butter and sugar to light cream, add eggs, 1 at a time, beating 5 minutes after each addition ; add flour sifted with powder, and wine ; mix into medium, firm batter; bake in shallow square cake-pan (fig. XIII), in moderate oven, 40 minutes; when taken from oven carefully ice with transpa- rent icing. ¥ Cookies and Small Cakes Royal cookies. — l cup butter, 2 cups sugar, 5 eggs, 1% pints flour, Mi teaspoon Royal Baking Powder, 1 cup milk. Mix butter, sugar, and eggs smooth; add flour sifted with powder, and milk ; mix into dough, soft enough to handle conveniently ; flour the board, roll out dough, thin ; cut out with bis- cuit-cutter ; lay on greased baking- tin, bake in hot oven 5 or 6 minutes. Soft Cookies. — 1 cup butter, IMi cups sugar, 2 eggs, 3 tablespoons milk, 1 teaspoon Royal Baking Powder, just enough flour to roll out to a soft dough. Sprinkle with sugar be- fore rolling, cut in rounds, bake in quick oven. Cocoanut Cookies. — 1 cup butter, 2 cups sugar, 2 eggs, 1 cup grated cocoanut, 1 tea- spoon vanilla, 2 teaspoons Royal Baking Pow- der, flour to roll out. Bake pale brown. Plain Cookies. — Mi cup butter, IMi cups sugar, 2 beaten eggs, 1 cup water, 1 teaspoon grated nutmeg, 1 cup flour sifted with 1 tea- spoon Royal Baking Powder, sufficient flour added to make a soft dough. Roll out, cut into cookies, and bake pale brown in moderate oven. Anise-seed Cakes. — 8 eggs, 1 pound sugar, 1 scant pound flour, 1 teaspoon Royal Baking Powder, pinch salt, 1 tablespoon anise-seed. Beat eggs and sugar together 30 minutes, then add anise, flour mixed with powder, and roll out thin. Cut in fancy shapes and bake on flat tins in quick oven. THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 18 THE ROYAL BAKER AND PASTRY COOK Albert Cakes. — Yolks 6 eggs, white 1 egg, 5 ounces sugar, 5^4 ounces blanched and chopped almonds, 3 ounces flour, Mi teaspoon Roym Baking Powder, 1 ounce chopped can- died orange peel, Mi teaspoon extract cinnamon, pinch cloves, grated rind lemon. Bake in small patty-pans in moderate oven. Buttercups. — 2 tablespoons butter, 1 cup sugar, yolks 9 eggs, 1 teaspoon vanilla, % cup milk, 3 cups flour, 2 teaspoons Roy^ Baking Powder. Bake in patty-pans, ice with boiled icing, tinted yellow. Jumbles. — 1 cup butter, 1 cup sugar, 4 eggs, 2 cups flour. Mi teaspoon Royal Baking Powder. Rub together the butter and sugar ; add the beaten eggs, and flour sifted with the powder ; flour the board, roU out the dough rather thin, cut with jumble-cutter, or any you may have; roll in sugar, lay out on greased tin (fig. XIII); bake in fairly hot oven 10 minutes. Peanut Jumbles. — cups butter, 2 cups sugar, 6 eggs, 1V<2 pints flour, ^ cup corn-starch, 1 teaspoon Royal Baking Powder, 1 teaspoon extract lemon. Mi cup chopped peanuts, mixed with Mj cup granulated sugar. Rub the but- ter and sugar smooth ; add the beaten eggs, the flour, corn-starch, and powder, sifted to- gether, and the extract; flour the board, roll out the dough rather thin, cut out with bis- cuit-cutter, roll in the chopped peanuts and sugar, lay on greased baking-tin (fig. XIII) ; bake in rather hot oven 8 to 10 minutes. Little Spice Cakes. — 1 cup butter, 1 cup sugar, 5 eggs, 1 teaspoon vanilla, 1 tablespoon black coffee, V4 teaspoon salt, 2 teaspoons cocoa, 1 teaspoon extract cinnamon, 1 teaspoon extract nutmeg, 2 ounces com-starch, 1 cup flour, 1 teaspoon Royal Baking Powder. Mix as for cakes with butter, and bake in patty- pans in a hot oven. Little Chocolate Cakes. — 2 tablespoons butter, 1 cup sugar. Mi cup water, IMi cups flour, pinch salt, 1 teaspoon Royal Baking Powder, 2 eggs, 4 tablespoons grated chocolate melted over hot water, 1 teaspoon extract vanilla. Put together as for cake with butter ; bake in patty-pans in moderate oven. Scotch Cakes. — 1 pound flour, \>2. pound butter. Ml teaspoon Royal Baking Powder, % cup granulated sugar, 1 teaspoon extract va- nilla. Mix flour and baking powder. Riib in butter as for biscuits. Work in the sugar and flavoring. This gives a rather crumbly dough. Work with hands to make it adhere, pat out in cakes, sprinkle with caraway-seed. Bake in moderate oven. Very rich. Spencer Cakes. — 2 cups sugar, 8 eggs, pints flour, 1 teaspoon Royal Baking Powder, 2 tablespoons coriander-seed, 1 teaspoon ex- tract lemon. Beat eggs and sugar together, until they get thick and white; add flour sifted with powder, the seed, and extract ; mix into rather thick sponge ; drop in spoonfuls on greased tin (flg. XIV), bake in hot oven 5 or 6 minutes. Rice Cakes. — Mi cup butter, 2 cups sugar, 4 eggs, IMi cups rice flour, cups flour, 1 tea- spoon Royal Baking Powder, Mi cup cream, 1 teaspoon extract lemon

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