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Hot Cakes. Part 3 |
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Free Books / Cooking / The American Housewife / | |
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Hot Cakes. Part 3 |
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This section is from the "The American Housewife" book, by Experienced Lady. Also available from Amazon: The American Housewife.
Allow for the white of one egg nine heaping tea-spoonsful of double refined sugar, and one of nice Poland starch. The sugar and starch should be pounded, and sifted through a very fine sieve. Beat the whites of eggs to a stiff froth, so that you can turn the plate upside down, without the eggs falling from it - then stir in the sugar gradually, with a wooden spoon - stir it ten or fifteen minutes without any cessation - then add a tea-spoonful of lemon juice, (vinegar will answer, but is not as nice) - put in sufficient rosewater to flavor it. If you wish to color it pink, stir in a few grains of cochineal powder, or rose pink - if you wish to have it of a blue tinge, add a little of what is called the powder blue. Lay the frosting on the cake with a knife, soon after it is taken from the oven - smooth it over, and let it remain in a cool place till hard. To frost a common sized loaf of cake, allow the white of one egg, and half of another.
Melt a piece of butter of the size of a hen's egg - mix it with a pint of nice molasses, a table-spoonful of ginger, and a quart of flour. Dissolve a heaping table-spoonful of saleratua in half a pint of milk, strain and mix it with the rest of the ingredients, add sufficient flour to enable you to roll it out easily, roll it out about half an inch thick, and bake it on flat tins in a quick oven. Gingerbread made in this manner will be light and spongy if baked quick, and made of nice molasses, but it will not keep good so long as hard gingerbread.
To a pint of molasses put half a tea-cup of melted butter, a table-spoonful of ginger, and a quart of flour. Dissolve a tea-spoonful of saleratus in half a pint of water, and stir it in, together with flour sufficient to enable you to roll it out. Bake it in a moderately warm oven.
Melt a tea-cup of butter - mix it with a pint of molasses, a table-spoonful of ginger, a pint of flour, and a couple of beaten eggs. Fresh lemon peel, cut into small strips, improves it. Dissolve a couple of tea-spoonsful of saleratus in half a pint of milk, and stir it into the cake. Add flour to render it of the consistency of unbaked pound cake. Bake it in deep pans about half an hour.
Mix a pound Of sugar with six ounces of butter. Beat four eggs, and stir them into the butter and sugar, together with three tea-spoonsful of ginger. Stir in gradually a pound and a half of flour - dissolve a tea-spoonful of saleratus in a wine glass of milk, and stir it in, and bake the gingerbread immediately
Melt a quarter of a pound of butter, the same quantity of lard - mix them with a quarter of a pound of brown sugar, a pint of molasses, a couple of table-spoonsful of ginger, and a quart of flour. Dissolve a couple of tea-spoonsful of saleratus in a wine glass of milk, and strain it into the cake - add sufficient flour to enable you to roll it out very thin, cut it into small cakes, and bake them in a slow oven.
Melt a tea-cup of butter, mix it with a tea-cup of sugar, and half a tea-cup of molasses. Stir in a tea-spoonful of cinnamon, the same quantity of ginger, a grated nutmeg, and a tea-spoonful each of caraway and coriander seed - put in a tea-spoonful of saleratus, dissolved in half a tea-cup of water, stir in flour till stiff enough to roll out thin, cut it into cakes, and bake them in a slow oven.
Stir together a tea-cup of butter, three of sugar - beat four eggs, and put into the cake, together with two tea-cups of flour, and a grated nutmeg. Dissolve a tea-spoonful of saleratus in half a tea-cup of milk, strain it, and mix it with the above ingredients - stir in a tea-cup of cider, and four more cups of flour.
Stir to a cream a pound and a quarter of brown sugar, a pound of butter - beat six eggs, and mix them with the sugar and butter - add a tea-spoonful of cinnamon or ginger - stir in a pound and three quarters of white Indian meal, and a quarter of a pound of wheat flour, (the meal should be sifted.) Bake it in small cups, and let it remain in them till cold.
Rub together, till white, a tea-cup of butter, two of sugar - then stir in a couple of beaten eggs, a little flour, grate in a nutmeg - dissolve a tea-spoonful of saleratus in a tea-cup of milk or water, strain it on to the cake, then add flour till stiff enough to roll out easily. If you cannot roll out the cake without its sticking to the board and rolling-pin, (which should be previously floured,) work in more flour, stamp and cut it into cakes - bake them in a moderately warm oven.
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