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Sweet Cakes. Part 4 |
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Free Books / Cooking / The American Housewife / | |
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Sweet Cakes. Part 4 |
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This section is from the "The American Housewife" book, by Experienced Lady. Also available from Amazon: The American Housewife.
Stir together, till very white, a pound of sugar, half a pound of butter - then add eight eggs, beaten to a froth, (the whites and yelks should be beaten separately,) the grated rind of two lemons, and the juice of half a lemon. Stir in gradually a pound of sifted flour. Line a couple of cake pans with white buttered paper, turn the cake into them, and bake it in a quick oven.
Stir to a cream a pound of sugar, and three-quarters of a pound of butter - put in the juice and grated rind of a lemon, a wine glass of brandy. Separate the whites and yelks of nine eggs, beat them to a froth, and stir them into the cake - then add a pound of sifted flour, and just before it is put in the cake pans, a pound of seeded raisins.
Mix a pound of sugar with three-quarters of a pound of butter. When worked white, stir in the yelks of eight eggs, beaten to a froth, then the whites. Add a pound of sifted flour, and mace or nutmeg to the taste. If you wish to have your cake particularly nice, stir in, just before you put it into the pans, a quarter of a pound of citron, or almonds blanched, and powdered fine in rosewater.
Stir together a pound and a quarter of sugar, three quarters of a pound of butter. When of a light color, stir in twelve beaten eggs, a pound and a half of sifted flour, and mace or nutmeg to the taste.
Rub together, till very white, a pound of sugar, three quarters of a pound of butter. Mix a wine glass of wine, one of brandy, one of milk, and if you wish to have the cake look dark, put in a tea-spoonful of saleratus. Stir them into the butter and sugar, together with a pound of flour, a tea-spoonful of rosewater, or essence of lemon, a quarter of an ounce of mace. Beat the whites and yelks separately of six eggs - if no saleratus is used, two more eggs will be necessary. When beaten to a froth, mix them with the cake. Stir the whole well together, then add, just before baking it, half a pound of seeded raisins, the same weight of Zante currants, a quarter of a pound of citron, or almonds blanched, and pounded fine in rosewater. The fruit should be stirred in gradually, a handful of each alternately. Line a couple of three pint tin pans with buttered white paper, put in the cake, and bake it directly. If it browns too fast, cover it with paper. It takes from an hour and a quarter to an hour and a half to bake it, according to the heat of the oven.
Stir to a cream a pound of powdered white sugar, seven ounces of butter - then add the whites of sixteen eggs, beaten to a stiff froth, half a nutmeg, or a tea-spoonful of rose-water. Stir in gradually a pound of sifted flour, and bake the cake immediately. The yelks of the eggs can be used for custards.
Rub together, till white, half a pound of sugar, six ounces of butter. Beat eight eggs to a froth, and stir into the butter and sugar, together with a pound of sifted flour. Add the juice and grated rind of a fresh lemon, and turn this mixture on to scolloped tin plates, that have been well buttered. The cake should not be more than a quarter of an inch thick on each of the plates. Bake them directly, in a quick oven, till a light brown. Pile them on a plate with a layer of jelly or marmalade between each of the cakes, and a layer on the top.
Mix a quart of flour with a tea-spoonful of salt, four beaten eggs, and a tea-cup of thick cream, or melted butter. Add sufficient milk to enable you to roll it out - roll it out thin, line a shallow cake pan with part of it, then put in a thick layer of nice ripe strawberries, strew on sufficient white sugar to sweeten the strawberries, cover them with a thin layer of the crust, then add another layer of strawberries and sugar - cover the whole with another layer of crust, and bake it in a quick oven about twenty-five minutes.
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