Press enter after choosing selection

FRIED CAKES

FRIED CAKES image

One cup of sugar, two eggs, half a cup of shortening, one teaspoon of soda, one cup of sour milk, cut in rings; have your lard very hot, in which place a peeled potato to keep lard from burning, and drop in your cakes; they will come to the top of lard when light; fry a dark brown; when taken out sprinkle sugar over them.

ORANGE CAKE

ORANGE CAKE image

One cup of sugar, half a cup of butter, half a cup of sweet milk, two cups of flour, three eggs, one and a half teaspoonfuls of baking-powder; bake in jelly tins. Orange Frosting for Same.---One orange, grate off the outside, and mix with juice, and add sugar until quite stiff, and make like jelly cake; make four layers of the cake.

DELICATE CAKE

DELICATE CAKE image

Three cups flour, two of sugar, three-fourths cup sweet milk, whites of six eggs, half cup butter, teaspoon cream tartar, half teaspoon of soda. Flavor with lemon.

ECONOMICAL CAKE

ECONOMICAL CAKE image

One pound of flour, one quarter pound of sugar, one quarter pound of butter or lard, one half pound of currants, one teaspoonful of carbonate of soda, the whites of four eggs, one half pint of milk. In making many sweet dishes, the whites of eggs are not required, and if well beaten and added to the above ingredients, make an excellent cake, with or without currants. Beat the butter to a cream, well whisk the whites of the eggs, and stir all the ingredients together but the soda, which must not be added until all is well mixed, and the cake is ready to be put into the oven. When the mixture has been well beaten, stir in the soda, put the cake into a buttered mold, and bake it in a moderate oven for one and a half hours.

ICE-CREAM CAKE

ICE-CREAM CAKE image

Make good sponge-bake, bake half an inch thick in jelly-pans, and let them get perfectly cold; take a pint thickest sweet cream, beat until it looks like ice-cream, make very sweet, and flavor with vanilla; blanch and chop a pound almonds, stir into cream, and put very thick between each layer. This is the queen of all cakes.

ALMOND CREAM CAKE

ALMOND CREAM CAKE image

On beaten whites of ten eggs, sift one and a half goblets pulverized sugar, and a goblet of flour through which has been stirred a heaping teaspoon cream tartar; stir very gently and do not heat it; bake in jelly-pans. For cream, take a half pint sweet cream, yolks of three eggs, tablespoon pulverized sugar, teaspoon cornstarch; dissolve starch smoothly with a little milk, beat yolks and sugar together with this, boil the cream, and stir these ingredients in as for any cream-cake filling, only make a little thicker; blanch and chop fine a half pound almonds and stir into the cream. Put together like jelly cake while icing is soft, and stick in a half pound of almonds, split in two.

COMPOSITION CAKE

COMPOSITION CAKE image

Five cups of flour, two cups of butter, three of sugar, one of milk, five eggs, one teaspoon of soda; two of cream of tartar, fruit as you please, cinnamon, nutmeg and clove to taste.

SAVOY CAKE

SAVOY CAKE image

The weight of four eggs in pounded loaf-sugar, the weight of seven in flour, a little grated lemon-rind, or essence of almonds, or orange-flower water. Break the seven eggs, putting the yolks into one basin and the whites into another. Whisk the former, and mix with them the sugar, the grated lemon-rind, or any other flavoring to taste; beat them well together, and add the whites of the eggs, whisked to a froth. Put in the flour by degrees, continuing to beat the mixture for one quarter of an hour, butter a mold, pour in the cake, and bake it from one and a quarter to one and a half hours. This is a very nice cake for dessert, and may be iced for a supper table, or cut into slices and spread with jam, which converts it into sandwiches.

CAKE TRIFLE

CAKE TRIFLE image

Bake a Naples biscuit; cut out the inside about one inch from the edge and bottom, leaving the shell. In place of the inside, put a custard made of the yolks of four eggs beaten with a pint of boiling milk, sweetened, and flavor with half a teaspoonful of peach-water; lay on it some jelly or jam; beat the whites of two eggs, with white ground sugar, until it will stand in a heap; put it on the jelly, and serve.

NAPLES BISCUTT

NAPLES BISCUTT image

Beat eight eggs light; add to them one pound of fine white sugar, and one pound of sifted wheat flour; flavor with a teaspoonful of salt, and essence of lemon or orange-flower water; beat it until it rises in bubbles; bake in a quick oven.