Tea Cakes (Cheap and Nice, No Eggs)

Ingredients

• One cup of butter or a large spoonful of lard
• two cups of sugar
• one cup of sour milk
• one teaspoonful of soda
• a pinch of salt
• some grated orange peel or nutmeg
• flour enough to roll out

Method

1. 1

   Roll very thin, cut with fancy cutters, and bake in a quick oven.

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 60. The excerpt below is the record exactly as published.

a pinch of sait; stir the cream of tartar and sait well into the flour. Add the sugar to the whites flrst, then last of ail stir in the flour very lightly, and flavor with any délicate extract, and bake immediately. No soda re- quired. SPONGE GINGEE BEEAD. One cup of sour milk, one cup of molasses, one-half cup of butter, two eggs, one and a half teaspoons of 148 LA CUISINE CREOLE. saleratus^ one tablespoonful of gînger. Flour to make as thîck as pound cake. Warm the butter, molasses and ginger, then add the milk, flour and saleratus, and bake as quickly as you can. GINGEE SNAPS. One cup of butter and lard niixed, one cup of sugar. one cup of molasses, half a cup of water, one tablespoon- ful of ginger, one teaspoonf ul of soda in hot water, flour enough to roU the dough soft. GINGER-NUTS. Take three pounds of flour, one pound of butter, one quart of molasses, four tablespoonfuls of allspîce, the same quantity of cinnamon, and eight tablespoonfuls of ground ginger. EoU thin, eut ont in the shape of the small ginger-nuts sold at the conf ectioners', and bake in a rather quick oven. ANOTHEB BEOIPE. Take two cupf uls of butter, the same quantity of mo- lasses, one cupf ul of sugar, two tablespoonfuls of ginger, four of cream, one teaspoonf ul of soda, one-half an ounce of cinnamon, and about one and a half pounds of flour — or enough to make a stiflf dough. RoU, eut, and bake in a moderate oven. TBA CAKES. CHEAP AND NICE. NO EGGS. One cup of butter or a large spoonf ul of lard, two cups of sugar, one cup of sour milk, one teaspoonf ul of soda, some grated orange peel or nutmeg; flour enough to roU out. RoU very thin ; eut with fancy cutters, and bake ia a quick oven. If you use lard, add a pinch of sait. LA CUISINE CREOLE. 149 PORTUGAL CAKE. Make a batter with half a pound of butter, one pound of sugar, one pound of flour, and six eggs, two table- spoonfuls of lemon juice or white wîne. Add one pound of seeded raisins, or citron, dredged with a little of the flour; one and a half pounds of blanched almonds eut fine, and one grated nutmeg. CHEAP WHITE CAKES. FOB TEA. Take half a pound of sifted flour, rub into it one ounce of butter, and a quarter of a pound of fine sugar ; add one egg, half a teaspoonful of caraway seeds, and as mueh milk as will make it a paste; roU it out to quar- ter-of-an-ineh in thickness, or thinner; eut it in SDiall round cakes, and bake on tin plates, in a quick oven, ten op twelve minutes. LADY CAKE. One pound of flour ; 1 pound of sugar ; 5-8 of a pound of butter ; whites of 17 eggs ; 2 or 3 drops of oil of bitter almonds. Oream the well-washed butter ; add the sugar and cream again ; altemate the whites with flour ; flavor last of ail. The confectioners nearly always bake in a square or long pan. f YELLOW LADY CAKE. Take a pound of flne white sugar, with half a pound of butter beaten to a cream ; the yolks of eight eggs beat- en smooth and thick; one cup of sweet milk, a small teaspoonful of powdered volatile salts or saleratus, dis- sol ved in a little hot water; half a nutmeg grated; a teaspoonful of lemon extract, or orange-flower water, and as much sifted flour as will make it as thick as 150 LA CUISINE CREOLE. pound-cake batter. Beat it until it is light and creamy ; then having taken off the skins, and beaten to a paste, a quarter of a pound of shelled almonds, stir them into the cake, and beat well. Line buttered tin pans^ with white paper ; put in the mixture an inch deep^ and bakQ half an hour in a quick oven, or forty minutes in a moderate oven. This is a delicious cake. WHITE LADY CAKE. Beat the whites of eight eggs to a high froth, add gradually a pound of white sugar finely ground ; beat a quarter of a pound of butter to a cream ; add a teacupf ul |of sweet mîlk with a small teaspoonf ul of powdered vola- tile salts or saleratus dissolved in it ; put the eggs to the butter and milk, add as much sif ted flour as will make it as thick as pound-cake mixture; add a teaspoonf ul of orange-flower water or lemon extract, then add a quarter of a pound of shelled almonds, blanched and beaten to a paste with a little white of egg; beat the whole to- gether until light and white ; line a square tin pan with buttered paper, put in the mixture an inch deep, and bake half an hour in a quick oven. When done take it f rom the pan, when cold take the paper off, turn it up- side down on the bottom of the pan and îce the side which was down; when the icing is nearly hard, mark it in slices the width of a finger, and two inches and a half long. ISABELLA CAKE. Two cups of butter, four cups of sugar, sixteen eggs, six cups of sifted flour, two teaspoonfuls of yeast pow- der. Oream the butter and sugar together; add the beaten yolks, then alternately the flour and the beaten*' LA CUISINE CREOLE. 151 ( whites. Put the yeast powder in the floup. Flavor with vanilla or lemon. Bake carefully in a four-quart cake mould, the bottom and sides of which you hâve well oiled. Always lay paper in the bottom before oiling, as it prevents the cake from buming and sticking to the pan. This cake is delicious, flnished with a chocolaté icing. A NICE OUP-OAKE RIOH ENOUGH FOR ANY COMPANY. Take one cup of butter and three of sugar ; work this to a cream. Beat flve eggs separately ; then stîr in five cups of sif ted flour ; add a cup of sour cream and a tea- spoonf ul of soda ; flayor with a glass of wine and a little nutmeg. Bake in a quick oven in round tins, and ice while it is warm. CUP CAKES. One cup of butter, three cups of sugar, five cups of flour, one cup of milk, three eggs, one teaspoonful of soda

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