Sultana Cake

Ingredients

• 1/2 cup Cottolene
• 1/2 cup milk
• 1 cup sugar
• 2 1/4 cups pastry flour
• 2 eggs
• 4 teaspoons baking powder
• 1 egg yolk
• 1/4 teaspoon salt
• 1 cup Sultana raisins
• 1/8 teaspoon mace

Method

1. 1

   Cream Cottolene, add sugar gradually, stirring constantly; add well-beaten eggs and yolk.

2. 2

   Mix and sift flour, baking powder, salt, and mace; add to first mixture alternately with milk.

3. 3

   Dredge raisins with flour, add to mixture and beat thoroughly.

4. 4

   Turn into a well-greased pan and bake forty minutes in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 51. The excerpt below is the record exactly as published.

4 teaspoon salt. J^ cup milk. 34 teaspoon almond extract. Fresh peaches sliced. Process: Cream Cottolene, add sugar gradually, stirring con- stantly; add egg well beaten. Mix and sift flour, baking powder and salt; add to first mixture alternately vvith milk. Add extract and beat thoroughly. Turn into a well-greased shallow pan, and bake twenty-five minutes in a moderate oven. Cut in three-inch squares; pile thinly-sliced fresh peaches on top of each portion, sprinkle thickly with powdered sugar and serve with rich cream. 116 5^ Sunday Dinners iZnlsunday (menu Boiled Halibut (Cold) — Vinaigrette Sauce Cucumber Baskets B,adishes French Fried Potatoes — Boiled Sweet Corn Frozen Apricots — Sultana Cake Demi Tasse Iced Tea BOILED HALIBUT — COLD Have a piece of Halibut cut weighing two and one-half pounds. Tie in a square of cheese cloth (to prevent scum from settling on the flesh of fish). Cover with boiling water to which add salt and vinegar or lemon juice; the acid preserves the whiteness of the fish. Boil until the flesh leaves the bones (about thirty-five minutes). Drain and remove from cheese cloth. Pick out bones and remove skin. Place in a vessel that will preserve the shape of fish, chill and dispose fish on a cold serving platter on a bed of garden cress. Set a cucumber basket at intervals Tone for each guest), and serve with VINAIGRETTE SAUCE 1 teaspoon salt. 1 tablespoon chopped olives. y^ teaspoon black pepper. 1 tablespoon chopped pickle. Few grains cayenne. 1 tablespoon chopped green or 1 tablespoon Tarragon vinegar. red pepper. 2 tablespoons Malt vinegar. 1 teaspoon chopped parsley. }/2 cup Ohve oil. \}/2 teaspoons chopped chives. Process: Put salt, pepper and cayenne in bowl, add oil slowly stirring constantly, add remaining ingredients and blend thor- oughly. Chill and pour over Boiled Halibut. August Fourth Sunday 52 Sunday Dinners 117 CUCUMBER BASKETS Select long cucumbers of uniform thickness (three cucumbers will make six baskets), cut a slice from both the stem and blossom ends, pare and cut in halves crosswise; cut from each piece a section so as to form a handle crosswise of cucumber. Scoop out the soft pulp and seeds, brush each basket over lightly with olive oil and sprinkle with finely chopped garden cress or parsley. Fill the baskets with Mayonnaise Dressing or Sauce Tartare (see recipe Page 84). Chill and serve in nests of peppergrass or lettuce heart leaves. ^ FRENCH FRIED POTATOES Wash and pare medium-sized potatoes, cut them lengthwise in eight pieces of a uniform size. Soak them in cold water two hours, changing the water several times. Drain from water and dry between towels. Then fry a few at a time in deep hot Cottolene. Drain on brown paper and sprinkle with salt. This is an easy method of preparing potatoes in hot weather. The potatoes may be prepared beforehand and the process of cooking is both simply and quickly done. Be sure the Cottolene is not too hot as the potatoes must be cooked through, as well as browned. BOILED SWEET CORN Have the water boiling. Remove the husks and silk from the corn and drop them at once into the boiling water; bring water quick- ly to boiling point and let boil rapidly five to ten minutes (depending somewhat on age of corn). Drain from water and arrange in a napkin-covered platter; serve at once. FROZEN APRICOTS Drain the apricots from the liquor in the can. Reserve liquor and cut fruit in one-fourth inch cubes. To the syrup add sufficient water to make four cups; add one cup orange juice; add one and one- half cups sugar. Cook five minutes, strain and pour over apricots; chill and freeze. Fresh apricots or peaches may be used when in season. The fresh fruit should be cooked until clear, in a syrup 118 52 Sunday Dinners fZis^nuy made of four cups of water and two cups sugar. When this mixture is frozen to a mush, two cups of Whipped Cream may be added, if one desires a richer dessert. SULTANA CAKE 3^ cup Cottolene. J^ cup milk. 1 cup sugar. 234 cups pastry flour. 2 eggs. 4 teaspoons baking powder. 1 egg yolk. 34 teaspoon salt. 1 cup Sultana raisins

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