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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..3530549 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #65572 (https://www.gutenberg.org/ebooks/65572) diff --git a/old/65572-0.txt b/old/65572-0.txt deleted file mode 100644 index 26dba7a..0000000 --- a/old/65572-0.txt +++ /dev/null @@ -1,1456 +0,0 @@ -The Project Gutenberg eBook of The New York Cake Book, by Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: The New York Cake Book - Fifty Recipes by a Famous New York Chef - -Author: Anonymous - -Release Date: June 8, 2021 [eBook #65572] - -Language: English - -Produced by: Charlene Taylor, Stephen Hutcheson, and the Online - Distributed Proofreading Team at https://www.pgdp.net (This - file was produced from images generously made available by - The Internet Archive/American Libraries.) - -*** START OF THE PROJECT GUTENBERG EBOOK THE NEW YORK CAKE BOOK *** - - - - - - The - New York - Cake Book: - - - Fifty Recipes - - By - A Famous New York Chef. - - - New York: - C. A. Montgomery & Co., - 1904. - - Copyright, 1904, - by - C. A. Montgomery & Co. - - [Illustration: Page header] - - - - - General Directions - for - Making Cake. - - -It is absolutely essential to the making of good cake that the materials -should be good; the flour must be white and dry, and carefully sifted -before using; the sugar white and free from lumps; the eggs above -suspicion; the butter sweet and fresh, and the milk whole or unskimmed. -It is hardly less important that the measuring and weighing should be -accurate throughout, and that each step in the process of mixing should -be rightly taken. The flour, as we have said, should be sifted _before_ -measuring, and if damp dried thoroughly. The eggs should be beaten -separately,—the whites in a cool room till they are solid enough to -slice. The milk may be used either sour or sweet, but the two must never -be mixed; sour milk makes spongy cake, sweet makes it more solid. The -soda should be thoroughly dissolved in hot water and strained before it -is stirred into cake. Currants should be carefully rinsed, rubbed in a -dry cloth to get out the stems, and then spread on platters and dried, -before being used. Almonds should be blanched, by pouring boiling water -on them; drain and repeat the process and they will readily pop from the -skin; when blanched, dry and then pound them fine with a few drops of -milk, to prevent their oiling. All kinds of cake that are made without -yeast are better for being stirred till just before they are baked. When -ready to mix, stir the butter to a cream, then add the sugar, and stir -till white; next beat the yolks of the eggs, strain them and add them to -the sugar and butter; meantime another person should beat the whites to -a stiff froth and put them in; then add the spices and flour, and last -of all the fruit, if any be used. Earthenware is best to mix in, and a -wooden spoon should be used. Butter the cake pans well; the cake will be -less liable to burn if the pans are lined with white buttered paper. The -oven should be “quick” but not furiously hot; if it be slow the cake -will not rise properly. The cake must not, while baking, be moved, or -changed from one oven to another, and if it browns too rapidly on top, -cover it over with a piece of white buttered paper. To find out when it -is baked enough, half open the oven door, and try the center of the loaf -with a clean broom-straw. If the cake is baked the straw will come out -dry; if not, a little of the batter will adhere to it, in which case the -door of the oven must be closed immediately or the cake will fall. Cake -that is to be frosted should be baked in pans with sides perpendicular, -instead of slanting. It should be iced as soon as taken from the oven, -to insure its drying quickly and smoothly. As soon as the cake is cool, -wrap it in a thick white cloth, and keep it in a covered earthen jar or -tight tin box. Do not cut more at a time than is likely to be used. - - [Illustration: Decorative page footer] - - - - - _Almond Cake._ - - -_Take_: Sugar, 1 lb.; butter, ¼ lb.; flour, 1 lb.; eggs, 8; almonds, 1 -coffee-cupful; essence of bitter almonds, ½ teaspoonful. - -Stir one pound of powdered sugar and a quarter of a pound of butter to a -cream; beat up the eight eggs, the whites and yolks separately, and add -the yolks to the butter and sugar; stir together very thoroughly, and -then put in one pound of flour; add a coffee-cupful of sweet almonds -blanched, and beat to a smooth paste, with half a teaspoonful of essence -of bitter almonds; along with the almonds stir in the whites of the -eggs. Bake in a quick oven, and frost it as soon as it is done. Season -the icing with rose-water. - - - - - _Caraway Cakes._ - - -_Take_: Flour, 2 qts.; white sugar, 1 qt.; butter, 1 tea-cupful; caraway -seeds, ½ gill; essence of lemon, 1 teaspoonful; milk, to make a dough -that may be rolled. - -Stir one quart of powdered white sugar and a tea-cupful of butter to a -cream; add two quarts of flour, half a gill of caraway seed, and a -teaspoonful of essence of lemon; make into a dough, roll out into a -sheet half an inch thick, cut into square cakes, and crimp the edges. -Then bake in a tolerably quick oven. - - - - - _Chocolate Cake._ - - -_Take_: Flour, 3½ cupfuls; butter, 1 cupful; sugar, 2 cupfuls; eggs, 5; -milk, 1 cupful; cream-tartar, 1 teaspoonful; soda, ½ teaspoonful; fine -white sugar, 1½ cupfuls; grated chocolate, 3 tablespoonfuls; essence of -vanilla, 1 teaspoonful. - -Mix one cup of butter; two cups of sugar; yolks of five eggs and whites -of two; three and a half cups of flour, into which one teaspoonful of -cream-tartar has been stirred; one cup of milk, and half a teaspoonful -of soda. Bake in jelly-cake tins, and use the following mixture for -spreading between layers and on top: One and a half cups of sugar; the -remaining whites of three eggs; three tablespoonfuls of grated -chocolate, and one teaspoonful of essence of vanilla; beat well. - - - - - _Cocoanut Cake._ - Recipe No. 1. - - -_Take_: Flour, 4 cupfuls; sugar, 3 cupfuls; butter, 1 cupful; soda, 1 -teaspoonful; cream-tartar, 2 teaspoonfuls; grated cocoanut, 3 cupfuls; -eggs, whites of 3; lemon, grated rind of 1. - -Mix together three cupfuls of sugar; one of butter; the whites of three -eggs; a level teaspoonful of soda; four cupfuls of flour, with two -teaspoonfuls of cream-tartar sifted into it; three cupfuls of grated -cocoanut; the grated rind of one lemon, and a gill of milk. Stir -thoroughly, and bake in a moderate oven. - - - - - _Cocoanut Cake._ - Recipe No. 2. (Sponge.) - - -_Take_: Flour, ½ pt.; grated cocoanut, 1; white sugar, 1 pt.; eggs, 6; -salt, ½ teaspoonful. - -Stir together a pint of fine white sugar, and the yolks of six eggs, -beaten and strained; add one cocoanut (grated), and half a teaspoonful -of salt, and the juice of half a fresh lemon; just before the cake is -put into the oven, add the whites of the six eggs beaten up stiff, and -then stir in half a pint of flour. Stir the flour in only just enough to -mix it; then put the cake in pans lined with buttered paper, and bake in -a quick oven. Do not let the top harden quickly; if there is danger of -it, cover with buttered paper. - - - - - _Cocoanut Cake._ - Recipe No. 3. - - -_Take_: Sugar, 1½ cupfuls; butter, ½ cupful; eggs, 3; milk, ½ cupful; -flour, 2 cupfuls; cream-tartar, 1 teaspoonful; soda, ¼ teaspoonful; -cocoanut, 1; fine white sugar, 1½ cupfuls. - -Stir one and a half cupfuls of sugar and half a cupful of butter to a -cream; beat up three eggs and add them, together with half a cupful of -new milk; then add two cupfuls of flour into which a teaspoonful of -cream-tartar and a quarter of a teaspoonful of soda have been sifted. -Stir together well, and bake in jelly-cake tins. Mix one cocoanut -(grated) and its milk with a cupful and a half of white sugar; set this -in the oven till the sugar melts, and spread between the layers of cake. - - - - - _Cocoanut Cakes._ - - -_Take_: Grated cocoanut, 1 lb.; white sugar, 1 lb.; eggs, whites of 6. - -Take a pound each of powdered white sugar and grated cocoanut (the brown -part of the cocoanut should be cut off before grating it); add the -whites of half a dozen eggs beaten to a stiff froth. There should be -just enough eggs to moisten to a stiff paste. Drop this mixture on -buttered plates in “dabs” the size of a twenty-five-cent piece and -several inches apart, and bake immediately in a moderately warm oven, -watching constantly to keep them from scorching. - - - - - _Coffee Cake._ - - -_Take_: Flour, 2½ lbs.; brown sugar, 9 oz.; butter, 14 oz.; molasses, 1 -pt.; cold strong coffee, 1 pt.; stoned raisins, cut in two, 2½ lbs.; -citron, 1 lb.; mace, cinnamon, and ginger, 2 teaspoonfuls each; cloves -and allspice, 1 teaspoonful each; soda, dissolved in a little of the -coffee, 2 even teaspoonfuls. - -Rub the sugar and butter together, add the molasses, coffee and flour -alternately, leaving a pint of flour in which to rub the fruit, then the -soda, and lastly the fruit. Bake slowly about an hour. - - - - - _Cornstarch Cake._ - - -_Take_: Sugar, 2 cupfuls; butter, 1 cupful; milk, 1 cupful; eggs, 3; -soda, 1 teaspoonful; flour, 2 cupfuls; cornstarch, 1 cupful; -cream-tartar, 2 teaspoonfuls. - -Stir two cupfuls of sugar and one of butter to a cream; add one cup of -milk, three eggs, whites and yolks beaten separately, and one -teaspoonful of soda, dissolved in a little hot water; then stir in two -cupfuls of flour, and one cupful of cornstarch, with two teaspoonfuls of -cream-tartar sifted through them. Bake in small tins, and eat fresh. - - - - - _Cream Cake._ - Recipe No. 1. - - -_Take_: Sugar, ¾ lb.; butter, ½ lb.; eggs, 7; flour, 1½ lbs.; nutmeg, 1; -cream, ½ pt. - -Take half a pound of butter and three quarters of a pound of sugar, and -stir together till very white; beat seven eggs, the whites and yolks -separately, and stir them into the cake, then add a grated nutmeg, and a -pound and a half of sifted flour; just before putting it into the pans, -add half a pint of sweet cream, and a pound of seeded raisins. Bake in a -quick oven. - - - - - _Cream Cake._ - Recipe No. 2. (Without Eggs.) - - -_Take_: Sugar, 3 cupfuls; butter, 1 cupful; flour, 4 cupfuls; soda, 1½ -teaspoonfuls; essence of lemon, 1 teaspoonful; nutmeg, ½ (grated); sour -cream, 2 cupfuls. - -Stir three cups of sugar and one of butter together thoroughly; add two -cupfuls of sour cream, one and a half teaspoonfuls of soda dissolved in -a little cold water, a teaspoonful of essence of lemon, and half a -grated nutmeg; pour all this into the middle of four cupfuls of flour. -Mix together quickly and thoroughly, and bake at once. - - - - - _Cup Cake._ - Recipe No. 1. - - -_Take_: Sugar, 2 cupfuls; butter, 1 cupful; eggs, 4; flour, 3 cupfuls; -baking powder, 1 teaspoonful; essence of almond, to taste. - -Beat one cup of butter and two of sugar to cream; then add four eggs, -whites and yolks beaten separately, and three cupfuls of flour; flavor -with almond to taste, and at last, just before putting into the oven, -add one teaspoonful of baking powder. Bake in a quick oven, either in -cups or pans. - - - - - _Cup Cake._ - Recipe No. 2. - - -_Take_: Sugar, 3 teacupfuls; butter, 1½ cupfuls; eggs, 3; flour, 6 -cupfuls; essence of lemon, or rose-water, to taste; soda, 1 teaspoonful; -milk, 1 cupful. - -Stir three teacupfuls of sugar and one and a half of butter to a cream; -beat three eggs to a froth, and stir them into the sugar and butter, -together with three cupfuls of flour; flavor to taste with essence of -lemon or rose-water. Dissolve a teaspoonful of soda in a cupful of milk, -strain it into the cake, and then add three more cupfuls of flour, with -three teaspoonfuls of cream-tartar. Mix well, and bake immediately -either in cups or pans. - - - - - _Currant Cake._ - - -_Take_: Flour, 1 lb.; butter, ½ lb.; sugar, ¾ lb.; currants, ½ lb.; -eggs, 4; cinnamon, 1 teaspoonful; soda, ½ teaspoonful; ½ a lemon. - -Mix together one pound of flour, half a pound of butter, three quarters -of a pound of sugar, half a pound of currants (well washed), four eggs, -one teaspoonful of cinnamon, half a teaspoonful of soda dissolved in hot -water, half a lemon (squeezed and the rind grated). Line the bake-pans -with buttered paper; drop the mixture upon it, and bake quickly. - - - - - _Delicate Cake._ - - -_Take_: Butter, 1 cupful; sugar, 2 cupfuls; milk, 1 cupful; eggs, whites -of 5; cream-tartar, 1 teaspoonful; soda, ½ teaspoonful; flour, 3 -cupfuls. - -Stir one cupful of butter and two of sugar to a cream; add one cupful of -milk, the whites of five eggs, one teaspoonful of cream-tartar, half a -teaspoonful of soda, and three cupfuls of sifted flour. (The yolks of -the eggs can be used for other purposes). - - - - - _Fancy Cakes._ - - -_Take_: Sugar, ½ lb.; eggs, 4; flour, ½ lb.; essence of lemon, 1 -teaspoonful. - -Beat half a pound of sugar and the yolks of four eggs together; add half -a pound of flour, and beat up _thoroughly_; then add a teaspoonful of -essence of lemon, and the whites of the eggs, beaten to a stiff froth. -Bake in small patties, and put a sugar-plum on the top of each. - - - - - _Fruit Cake._ - - -_Take_: White sugar, 1 lb.; butter, ¾ lb.; eggs, 7; flour, 1 lb.; -citron, ¼ lb.; nutmeg, 1 teaspoonful; cinnamon, 1 teaspoonful; currants, -½ lb.; raisins, ½ lb. - -Beat one pound of fine white sugar and three quarters of a pound of -butter to a cream; add the yolks of seven eggs, beaten to a froth; then -the whites of the eggs, whipped to a froth, and a quarter of a pound of -citron, one teaspoonful of nutmeg, one of cinnamon, and one pound of -flour; stir together, and add half a pound of currants, washed carefully -and dredged, and half a pound of raisins, seeded and chopped. Mix -thoroughly, and bake in a moderately quick oven. - - - - - _Gingerbread._ - Recipe No. 1. - - -_Take_: Sugar, ½ lb.; butter, ½ lb.; flour, 2 lbs.; caraway seed, 1 oz.; -ground ginger, 1 oz.; coriander seed, ½ oz.; molasses, 1¾ lbs. - -Rub together half a pound of fine sugar and half a pound of butter; then -add two pounds of flour, well dried by the fire, one ounce of caraway -seed, one ounce of ground ginger, and half an ounce of coriander seed. -Mix them with one and three quarter pounds of molasses, roll thin, and -bake in a quick oven. - - - - - _Gingerbread._ - Recipe No. 2. (Fleming.) - - -_Take_: Butter and sugar, ¼ lb. each; molasses, ½ pt.; eggs, 4; flour, -1½ pts.; ground ginger, 1 tablespoonful; cinnamon, 1 teaspoonful; soda, -1 teaspoonful. - -Stir together a quarter pound each of butter and brown sugar; add half a -pint of molasses. Beat four eggs to a froth, and stir them into the -mixture alternately with a scant pint and a half of flour; add a heaping -tablespoonful of ground ginger, and a teaspoonful of powdered cinnamon. -Stir together well. Dissolve a level teaspoonful of soda in two -tablespoonfuls of warm water, and stir this in last. Put the mixture -into a buttered tin pan, set at once in brisk (not too hot) oven and -bake well. Test with a straw. - - - - - _Gingerbread._ - Recipe No. 3. (Hard.) - - -_Take_: Molasses, 1 pt.; butter, ½ lb.; sour milk, 1 teacupful; ground -ginger, 2 tablespoonfuls; soda, 1 tablespoonful; cloves, 1 -tablespoonful; lemon, rind of 1; flour. - -Mix one pint of molasses, half a pound of butter, one cupful of sour -milk, two tablespoonfuls of ginger, one tablespoonful of soda, one -tablespoonful of cloves, the rind of one lemon (grated), and flour -enough to make a stiff paste. Butter the tin sheets, roll the dough on -them, sprinkle lightly with sugar as thin as possible, and bake in a -quick oven. - - - - - _Gingerbread._ - Recipe No. 4. (Soft.) - - -_Take_: Butter, 1 teacupful, melted; molasses, 1 pt.; ground ginger, 1 -tablespoonful; flour, 1 pt.; eggs, 2; soda, 2 teaspoonfuls; sour milk, ½ -pt.; flour; lemon peel. - -Mix a teacupful of melted butter with a pint of molasses, a -tablespoonful of ground ginger, a pint of flour, and two beaten eggs; a -fresh lemon peel, cut into strips, may be added. Mix two teaspoonfuls of -soda in half a pint of sour milk, stir it into the cake, and add flour -enough to make soft sponge. Bake in deep pans, in a moderately quick -oven, about half an hour. - - - - - _Gingerbread._ - Recipe No. 5. (Spiced.) - - -_Take_: Sugar, 1 lb.; butter, ½ lb.; eggs, 5; milk, 3 tablespoonfuls; -cream-tartar, 1 teaspoonful; soda, ½ teaspoonful; ground ginger, 1 -tablespoonful; flour, 1 lb.; cloves, nutmeg, cinnamon, teaspoonful each. - -Stir one pound of sugar and half a pound of butter to a cream; add five -eggs beaten to a froth, three tablespoonfuls of sweet milk, one -teaspoonful of cream-tartar, half a teaspoonful of soda dissolved in a -little hot water, a heaping tablespoonful of ground ginger, and one -teaspoonful each of cloves, nutmeg, and cinnamon; mix together well and -add one pound of flour. (This amount will make two good-sized loaves.) - - - - - _Gingerbread._ - Recipe No. 6. (Sponge.) - - -_Take_: Molasses, 1 cupful; butter, ½ cupful; ginger, 1 tablespoonful; -sour milk, 1 cupful; soda 1½ teaspoonfuls; flour. - -Mix a cupful of molasses, half a cupful of butter, and one tablespoonful -of ginger, and set it on the fire till well warmed; then add one cupful -of sour milk, one teaspoonful and a half of soda and enough flour to -make a stiff sponge. Bake at once in a rather quick oven. - - - - - _Ginger Snaps._ - Recipe No. 1. - - -_Take_: Butter, ½ lb.; brown sugar, ¼ lb.; molasses, 1 pt.; ginger, 2 -tablespoonfuls; flour, 1 qt.; soda, 2 teaspoonfuls; milk, 1 -wine-glassful. - -Take half a pound of butter, melt and mix with a quarter of a pound of -brown sugar, a pint of molasses, two tablespoonfuls of ground ginger, -and a quart of flour. Dissolve two teaspoonfuls of soda in a wine-glass -of milk, strain it into the cake, and add sufficient flour to make a -soft dough. Roll it out thin, cut into small cakes, and bake them in a -quick oven. - - - - - _Ginger Snaps._ - Recipe No. 2. - - -_Take_: Butter, 1 cupful; sugar, 1 cupful; molasses, 1 cupful; water, ½ -cupful; ground ginger, cinnamon, and cloves, 1 tablespoonful each; soda, -1 teaspoonful; flour. - -Mix a cupful of butter with one heaping cupful of sugar, one cupful of -molasses, half a cupful of cold water, one tablespoonful each ground -ginger and cinnamon, one teaspoonful of cloves, one of soda dissolved in -hot water, and enough flour to make a pretty stiff dough. Roll out thin, -and bake at once. - - - - - _Golden Cake._ - - -_Take_: White sugar, 1 lb.; butter, ¾ lb.; eggs, yolks of 16; flour, 2 -lbs.; milk, 1 cupful; lemon, 1; mace; baking powder. - -Mix together one pound of fine white sugar, three quarters of a pound of -butter, the yolks of sixteen eggs, the rind and juice of one lemon, one -cupful of milk, and two pounds of flour, with two teaspoonfuls of baking -powder; season to taste with mace. Bake about half an hour. - - - - - _Huckleberry Cake._ - - -_Take_: Sugar, 1 cupful; molasses, 1 cupful; milk, 1 cupful; butter, ½ -cupful; cream-tartar, 1½ teaspoonfuls; soda, 1 teaspoonful; flour; -huckleberries, 1 pt.; allspice, cinnamon, and cloves. - -Beat together one cup of sugar, one of molasses, one of milk, half a cup -of butter, one teaspoonful and a half of cream-tartar, one teaspoonful -of soda dissolved in a little warm water; stir in enough flour to make a -soft sponge, and then add one pint of huckleberries, washed and dredged; -season to taste with allspice, cinnamon, and cloves. - - - - - _Jelly Cake._ - Recipe No. 1. - - -_Take_: Sugar, 1 lb.; butter, ½ lb.; milk, 1 cupful; eggs, 6; -cream-tartar, 1 teaspoonful; soda, ½ teaspoonful; flour, 1 lb.; jelly. - -Stir to a light cream one pound of sugar and half a pound of butter; add -one cupful of milk, six eggs beaten to a froth, one teaspoonful of -cream-tartar, half a teaspoonful of soda, and one pound of flour. Spread -over buttered tins to the thickness of a quarter of an inch, bake till -brown, and when done pile them on a plate, and put a layer of jelly -between. - - - - - _Jelly Cake._ - Recipe No. 2. - - -_Take_: Sugar, ½ lb.; butter, 6 oz.; eggs, 8; flour, 1 lb.; lemon, 1; -jelly. - -Stir together till white half a pound of rolled sugar and six ounces of -butter; beat eight eggs to a froth, stir them into the butter and sugar, -and add a pound of flour; add the juice and grated rind of a fresh -lemon; turn this mixture into scolloped tin plates that have been well -buttered. Bake and arrange as in No. 1. - - - - - _Lady Cake._ - - -_Take_: Sugar, 1 lb.; butter, 6 oz.; eggs, whites of 12; flour, ¾ lb.; -lemon, or bitter almond. - -Stir together one pound of sugar and six ounces of butter; add the -whites of twelve eggs whipped to a froth, and three quarters of a pound -of flour; flavor with bitter almond or with the juice and grated rind of -one lemon. Bake in square shallow tins, and flavor the frosting with -vanilla. - - - - - _Lemon Cake._ - Recipe No. 1. - - -_Take_: Sugar, 3 cupfuls; butter, one cupful; milk, 1 cupful; eggs, 5; -soda, 1 teaspoonful; flour, 4 cupfuls; lemons, 2. - -Beat three cups of sugar and one of butter to a light cream; add one cup -of milk, five eggs beaten to a froth, one teaspoonful of soda, four cups -of flour, and the juice and grated rind of two lemons. Beat together -thoroughly and bake in a moderately quick oven. - - - - - _Lemon Cake._ - Recipe No. 2. - - -_Take_: Sugar, 1 lb.; butter, ¾ lb.; eggs, 7; flour, 1 lb.; lemons, 2; -currants, 1½ teacupfuls. - -Beat one pound of sugar and three quarters of a pound of butter to a -cream; add the yolks of seven eggs beaten to a froth and strained; whip -the whites up stiff and stir them in with one pound of dried flour, the -juice of one lemon and the peel of two cut into strips, and a cupful and -a half of currants. The currants may be left out if desired. Bake in a -moderately quick oven. - - - - - _Loaf Cake._ - - -_Take_: Brown sugar, 1 lb.; butter, ¾ lb.; sour milk, 1 pt.; molasses, 1 -pt.; eggs, 5; soda, 2 teaspoonfuls; flour, 3 lbs.; currants, 2 lbs.; -raisins (seeded), 1 lb.; cloves, allspice, and cinnamon, 1 teaspoonful -each; nutmeg, 1 (grated). - -Beat together a pound of brown sugar and three quarters of a pound of -butter; add a pint of sour milk, a pint of molasses, five eggs beaten to -a froth, two teaspoonfuls of soda, one teaspoonful each of cloves, -allspice, and cinnamon, one grated nutmeg, and three pounds of flour. -Mix well, and then stir in two pounds of currants, carefully washed, and -one pound of seeded raisins. Bake in a moderately quick oven. - - - - - _Macaroons._ - Almond. - - -_Take_: Almonds, ½ lb.; rose-water, 1 tablespoonful; eggs, whites of 3; -white sugar (_powdered_), ½ lb. - -Soak the almonds in boiling-hot water till the skin will rub off easily; -wipe them dry, removing the skins, and pound to a paste with the -rose-water. Beat the whites of the eggs to a stiff froth, stir the sugar -in gradually, and then add the almonds. When the almonds are well mixed -in, drop the mixture by spoonfuls upon buttered baking plates or -letter-paper, several inches apart, sift sugar on them, and bake to a -light brown in a slow oven; it will take fifteen to twenty minutes. - -If desired, substitute an ounce or more of bitter almonds for the sweet. - - - - - _Macaroons._ - Cocoanut. - - -Rasp a fresh cocoanut, spread it on a dish or tin, and let it dry -gradually for two days; add to it double its weight of fine sifted -sugar, and the whites of eight eggs (beaten to a stiff froth), to the -pound. Roll the mixture into small balls, place them on a buttered tin, -and bake in a very slow oven twenty minutes. Move them from the tin -while they are warm, and store in a perfectly dry canister as soon as -cold. - - - - - _Macaroons._ - Filbert. - - -Heat a quarter of a pound of filbert meats till the skin will rub off; -when cold, pound to a paste with a little white of egg; add a quarter of -a pound of sifted white sugar and the white of one egg; mix well, and -bake on buttered tins. - - - - - _Mountain Cake._ - - -Mix together three quarters of a pound of sugar, half a pound of butter, -one pound of flour, the yolks of six eggs, and whites of four beaten to -a froth, one teacupful of milk, one teaspoonful of soda, and two of -cream-tartar; flavor with vanilla. For a jelly to put over the top, beat -together the whites of eggs left over, one pound of sugar, and a cupful -of currant jelly. - - - - - _Nut Cake._ - - -_Take_: Sugar, 1½ cupfuls; butter, ½ cupful; eggs, 3; milk, ½ cupful; -flour, 2½ cupfuls; cream-tartar, 1 teaspoonful; soda, ½ teaspoonful; -hickory-nut meats (or any other kind), 1 cupful. - -Beat together one and a half cupfuls of coffee-sugar, half a cupful of -butter, and three eggs, to a light froth; add alternately the half cup -of milk in which the soda has been dissolved, and the two and a half -cups of flour with which the cream-tartar has been sifted; add the half -cupful of nuts and bake in one loaf. - - - - - _Orange Cake._ - - -_Take_: Flour, 1 lb., lacking 3 even tablespoonfuls; sugar, 1 lb.; -butter, ¼ lb.; sweet milk, ½ pt.; baking powder, 1½ even tablespoonfuls; -eggs, 5. - -Cream the butter with the sugar, adding enough of the milk to make them -mix easily; add the yolks of the eggs and beat well, then add the milk, -the beaten whites of the eggs and the flour in which the baking powder -has been well mixed. Spread one third of an inch deep in jelly-cake -pans, and bake in a very quick oven. Make this icing: Whites of three -eggs, beaten stiff, one pound and a quarter of powdered sugar; grated -rind, soft pulp and juice of two large sour oranges and one lemon. Add -sugar for outside icing. - - - - - _Plum Cake._ - - -_Take_: Flour, 1½ lbs.; butter, 1 lb.; sugar, 1 lb.; currants, ½ lb.; -candied citron, ½ lb.; orange peel, ½ lb.; sweet almonds, 2 oz.; -allspice, ½ oz.; cinnamon ½ oz.; eggs, 10. - -Beat the sugar and butter to a light cream; add the allspice and pounded -cinnamon; work in the yolks of the eggs, two at a time; whip the whites -till they are highly frothed, and work them in, keeping the paste warm, -or it may become heavy. Cut the citron and orange peel into strips; mix -them with the currants (previously well washed and dried before the -fire), and also with the almonds; stir in by degrees the flour. Beat the -whole together thoroughly, and bake 1½ hours in a moderate oven. There -should be a couple sheets of paper both under and over the cake. - - - - - _Pound Cake._ - Recipe No. 1. - - -_Take_: White sugar, 1 lb.; butter, ¾ lb.; eggs, 8; flour, 1 lb.; lemon -or nutmeg. - -Stir one pound of fine white sugar, and three quarters of a pound of -butter to a light cream; add eight eggs, the whites and yolks beaten -separately to a froth, and one pound of flour; flavor to taste with -lemon or nutmeg. Cover with icing as soon as done. - - - - - _Pound Cake._ - Recipe No. 2. - - -_Take_: White sugar, 1 lb.; butter, ¾ lb.; eggs, 10; flour, 1 lb.; -currants, 1 teacupful; mace, ½ teaspoonful; nutmeg, ½ (grated). - -Beat a pound of fine white sugar, and three quarters of a pound of -butter to a cream; beat up ten eggs, the whites and yolks separately; -add the yolks to the butter and sugar, half a teaspoonful of mace, and -half a grated nutmeg; mix well together, and add the whites of the eggs; -stir in a pound of flour thoroughly, and then add a teacupful of -currants, washed and dried. Bake in a rather quick oven. - - - - - _Quick Cake._ - - -_Take_: Raised bread-dough, 1½ lbs.; butter, ½ lb.; sugar, ¾ lb.; eggs, -4; cinnamon, 1 teaspoonful; nutmeg, 1; milk, 1 teaspoonful; soda, ½ -teaspoonful; raisins, (seeded), 1 lb. - -Melt half a pound of butter, and when cool, work it into a pound and a -half of raised bread-dough. Beat four eggs and three quarters of a pound -of rolled sugar together, and mix with the dough; add a teaspoonful of -cinnamon, and a grated nutmeg. Dissolve half a teaspoonful of soda in a -teaspoonful of milk, strain it over the dough, and work the whole with -the hands for a quarter of an hour; then add a pound of seeded raisins, -and put it into cake pans. Let it stand in them until light before -putting it into the oven. - - - - - _Savory Cakes._ - - -_Take_: White sugar, 1 lb.; eggs, 8; flour, 1 lb.; coriander seed, 2 -tablespoonfuls; lemon 1. - -Mix together a pound of powdered white sugar and eight eggs, the whites -and yolks beaten up separately; beat them well together for several -minutes, then add the grated rind of a fresh lemon and half the juice, a -pound of flour, and two tablespoonfuls of coriander seed. Drop this -batter by the large spoonful upon buttered baking pans, sift white sugar -over them and bake them immediately in a quick oven. - - - - - _Silver Cake._ - - -_Take_: White sugar, 1 lb.; butter, ½ lb.; eggs, whites of 10; flour, ¾ -lb.; essence bitter almonds, 1 teaspoonful. - -Beat to a cream one pound of fine white sugar and half a pound of -butter; add the whites of ten eggs, whipped to a stiff froth; then add -three quarters of a pound of flour; flavor with one teaspoonful of the -essence of bitter almonds. Flavor the icing with rose-water. - - - - - _Spice Cakes._ - - -_Take_: Butter, 1 teacupful; sugar, 1 teacupful; molasses, ½ teacupful; -soda, 1 teaspoonful; nutmeg, 1 (grated); ground ginger, cinnamon, -caraway seed, coriander seed, 1 teaspoonful each. - -Melt a teacupful of butter, and mix it with a teacupful of sugar, and -half a teacupful of molasses; add a teaspoonful of cinnamon, a -teaspoonful of ground ginger, a grated nutmeg, and a teaspoonful each of -caraway and coriander seed; put in a teaspoonful of soda dissolved in -half a teacupful of warm water, stir in flour till stiff enough to roll -out thin; cut into cakes and bake them in a slow oven. - - - - - _Sponge Cake._ - Recipe No. 1. - - -_Take_: Powdered sugar, 2 cupfuls; flour 1½ cupfuls; eggs, 7; lemon, the -grated rind and juice of one. - -Beat the yolks of the eggs with the sugar until very light; add the rind -of the lemon and the whites of the eggs beaten to a stiff froth; sift in -the flour and all the lemon juice, stirring as gently as possible. - - - - - _Sponge Cake._ - Recipe No. 2. (White.) - - -_Take_: Sugar, 1½ cupfuls; flour, 1 cupful; eggs, whites of 10; -cream-tartar, 1 teaspoonful. - -Take one and a half cupfuls of sugar, one cupful of flour, the whites of -ten eggs, and one teaspoonful of cream-tartar. Beat the eggs to a froth -and stir the sugar with them; put the cream-tartar in the flour, and -then stir the flour with the paste lightly and quickly. Do not stir the -cake after the flour is fairly in. Bake in a quick oven. - - - - - _Strawberry Shortcake._ - Recipe No. 1. - - -_Take_: Flour, 1 qt.; eggs, 4; cream or melted butter, 1 teacupful; -milk; salt, 1 teaspoonful; strawberries; white sugar. - -Mix a quart of flour with four beaten eggs, a teacupful of cream or -melted butter, and a teaspoonful of salt; add enough milk to roll it -out. Roll it out thin; line a shallow baking pan with part of it, put in -a thick layer of nice, ripe strawberries, and sprinkle in sufficient -white sugar to sweeten them; cover them with a thin layer of the crust; -then add another layer of strawberries and sugar, and cover the whole -with another layer of the crust. Bake in a quick oven about twenty-five -minutes. - - - - - _Strawberry Shortcake._ - Recipe No. 2. - - -_Take_: A soda biscuit crust made with flour, 1 qt.; soda, 1 -teaspoonful; cream-tartar, 2½ teaspoonfuls; butter, 3 oz.; sweet milk, 3 -gills. This will make two cakes. - -If the cake is to be served on a platter, roll the crust the shape and -size inside the rim; if a dinner plate is to be used, make the cakes -round. Roll the crust to the thickness of half an inch, prick and bake -in a quick oven. Have the strawberries cut in two or three pieces, split -the cakes, lay one half on the plate; butter it and put over it a thick -layer of strawberries and sugar; then replace the other half, upside -down, if there is to be another layer of fruit. Leave in the oven five -to ten minutes, and serve smoking hot. - - - - - _White Cake._ - - -_Take_: Sugar, 2 cupfuls; butter, 1 cupful; milk, 1 cupful; eggs, whites -of 6; cream-tartar, 2 teaspoonfuls; soda, 1 teaspoonful; flour, 2 -cupfuls; cornstarch, 1 cupful. - -Beat together two cups of sugar and one of butter; add one cupful of -sweet milk, the whites of six eggs whipped to a froth, two teaspoonfuls -of cream-tartar, one of soda, two cupfuls of flour, and one of -cornstarch. Mix together thoroughly, and bake in a rather quick oven. - - - - - _Icing (for Cake)._ - Recipe No. 1. - - -Beat the whites of three eggs to a froth _only_ (not until they are -_white_); add gradually one pound of powdered sugar while you continue -beating; this may be done in five minutes. Flavor with lemon or vanilla. -Beating the egg stiff before the sugar is added makes the icing slow in -drying. Ice the cake as soon as taken from the oven. - - - - - _Icing (for Cake)._ - Recipe No. 2. - - -Place one pound of sugar (_double refined_) in a bowl with a level -teaspoonful of cream-tartar, and the whites of three eggs; beat with a -wooden spoon twenty minutes, when it should be very white and light, and -on letting it run from the spoon, preserve its thread-like appearance -three or four minutes. Invert the cake on a mould that is smaller than -the cake. Ice the sides with a broad-bladed knife; when dry, turn the -cake and cover the top by slowly pouring the icing on the center of the -cake. - - - - - _Icing (for Cake)._ - Recipe No. 3. (Almond.) - - -Blanch fifteen ounces of Jordan, and one ounce of bitter almonds; pound -to a smooth fine paste, with two tablespoonfuls of orange-flower water; -then add one and a quarter pounds of sifted sugar, and the whites of -four eggs. Mix and pound well for eight or ten minutes; take it up in a -bowl. Pass a long band of paper, 2½ inches wide, around the sides of the -cake, leaving it 1 inch above the _top_; then make a layer of the icing, -place it in a slow oven thirty-five minutes without acquiring any color. -It may be served as it is, or be iced over, as in previous recipe. - - [Illustration: Page header] - - - - - Index. - - - General Directions 3-6 - - - A - Almond 7 - - - C - Caraway 8 - Chocolate 9 - Cocoanut 10-13 - Coffee 14 - Cornstarch 15 - Cream 16, 17 - Cup 18, 19 - Currant 20 - - - D - Delicate 21 - - - F - Fancy 22 - Fruit 23 - - - G - Gingerbread 24-29 - Ginger Snaps 30, 31 - Golden 32 - - - H - Huckleberry 33 - - - I - Icings 57, 59 - - - J - Jelly 34, 35 - - - L - Lady 36 - Lemon 37, 38 - Loaf 39 - - - M - Macaroons: - Almond 40 - Cocoanut 41 - Filbert 41 - Mountain 42 - - - N - Nut 43 - - - O - Orange 44 - - - P - Plum 45 - Pound 46, 47 - - - Q - Quick 48 - - - S - Savory 49 - Silver 50 - Spice 51 - Sponge 52, 53 - Strawberry Shortcake 54, 55 - - - W - White 56 - - [Illustration: Decorative page footer] - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - -*** END OF THE PROJECT GUTENBERG EBOOK THE NEW YORK CAKE BOOK *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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} -.author { text-align:right; margin-top:0em; margin-bottom:0em; display:block; } - -dl.biblio dt { margin-top:.6em; margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.biblio dt div { display:block; float:left; margin-left:-6em; width:6em; clear:both; } -dl.biblio dt.center { margin-left:0em; text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; font-size:110%; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> -<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of The New York Cake Book, by Anonymous</div> -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<div style='display:table; margin-bottom:1em;'> - <div style='display:table-row'> - <div style='display:table-cell; padding-right:0.5em'>Title:</div> - <div style='display:table-cell'>The New York Cake Book</div> - </div> - <div style='display:table-row;'> - <div style='display:table-cell'></div> - <div style='display:table-cell'>Fifty Recipes by a Famous New York Chef</div> - </div> -</div> -<div style='display:table; margin-bottom:1em;'> -<div style='display:table-row'> - <div style='display:table-cell; padding-right:0.5em'>Author:</div> - <div style='display:table-cell'>Anonymous</div> -</div> -</div> -<div style='display:block; margin:1em 0'>Release Date: June 8, 2021 [eBook #65572]</div> -<div style='display:block; margin:1em 0'>Language: English</div> -<div style='display:table; margin-bottom:1em;'> - <div style='display:table-row'> - <div style='display:table-cell; padding-right:0.5em; white-space:nowrap;'>Produced by:</div> - <div style='display:table-cell'>Charlene Taylor, Stephen Hutcheson, and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available by The Internet Archive/American Libraries.) </div> - </div> -</div> -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK THE NEW YORK CAKE BOOK ***</div> -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="The New York Cake Book" width="700" height="1133" /> -</div> -<div class="box"> -<h1><span class="smallest">The</span> -<br /><span class="u"><span class="smaller">New York</span> -<br />Cake Book</span>:</h1> -<p class="center"><span class="ss">Fifty Recipes</span></p> -<p class="center smaller"><span class="ssn">By -<br /><b>A Famous New York Chef.</b></span></p> -<p class="tbcenter"><span class="ssn"><span class="small">New York:</span> -<br />C. A. Montgomery & Co., -<br />1904.</span></p> -</div> -<p class="center smaller">Copyright, 1904, -<br />by -<br />C. A. Montgomery & Co.</p> -<div class="pb" id="Page_3">3</div> -<div class="img"> -<img src="images/phead.jpg" id="ncfig1" alt="Page header" width="600" height="77" /> -</div> -<h2 id="c1"><span class="small"><span class="u">General Directions</span><br /><span class="u smaller">for</span><br /><span class="u">Making Cake.</span></span></h2> -<p>It is absolutely essential to the -making of good cake that the -materials should be good; the flour -must be white and dry, and carefully -sifted before using; the sugar -white and free from lumps; the -eggs above suspicion; the butter -sweet and fresh, and the milk whole -or unskimmed. It is hardly less -important that the measuring and -weighing should be accurate -throughout, and that each step in -the process of mixing should be -rightly taken. The flour, as we -have said, should be sifted <i>before</i> -<span class="pb" id="Page_4">4</span> -measuring, and if damp dried -thoroughly. The eggs should be -beaten separately,—the whites in a -cool room till they are solid enough -to slice. The milk may be used -either sour or sweet, but the two -must never be mixed; sour milk -makes spongy cake, sweet makes it -more solid. The soda should be -thoroughly dissolved in hot water -and strained before it is stirred into -cake. Currants should be carefully -rinsed, rubbed in a dry cloth to get -out the stems, and then spread on -platters and dried, before being -used. Almonds should be blanched, -by pouring boiling water on them; -drain and repeat the process and -they will readily pop from the skin; -when blanched, dry and then pound -them fine with a few drops of milk, -to prevent their oiling. All kinds -of cake that are made without yeast -<span class="pb" id="Page_5">5</span> -are better for being stirred till just -before they are baked. When ready -to mix, stir the butter to a cream, -then add the sugar, and stir till -white; next beat the yolks of the -eggs, strain them and add them to -the sugar and butter; meantime -another person should beat the -whites to a stiff froth and put them -in; then add the spices and flour, -and last of all the fruit, if any be -used. Earthenware is best to mix -in, and a wooden spoon should be -used. Butter the cake pans well; -the cake will be less liable to burn -if the pans are lined with white buttered -paper. The oven should be -“quick” but not furiously hot; if it -be slow the cake will not rise -properly. The cake must not, while -baking, be moved, or changed from -one oven to another, and if it browns -too rapidly on top, cover it over -<span class="pb" id="Page_6">6</span> -with a piece of white buttered -paper. To find out when it is baked -enough, half open the oven door, -and try the center of the loaf with -a clean broom-straw. If the cake is -baked the straw will come out dry; -if not, a little of the batter will -adhere to it, in which case the door -of the oven must be closed immediately -or the cake will fall. Cake -that is to be frosted should be -baked in pans with sides perpendicular, -instead of slanting. It -should be iced as soon as taken -from the oven, to insure its drying -quickly and smoothly. As soon as -the cake is cool, wrap it in a thick -white cloth, and keep it in a covered -earthen jar or tight tin box. Do not -cut more at a time than is likely to be -used.</p> -<div class="img"> -<img src="images/pfoot.jpg" id="ncfig2" alt="Decorative page footer" width="600" height="74" /> -</div> -<div class="pb" id="Page_7">7</div> -<h2 id="c2"><span class="small"><i>Almond Cake.</i></span></h2> -<p><i>Take</i>: Sugar, 1 lb.; butter, ¼ lb.; -flour, 1 lb.; eggs, 8; almonds, 1 -coffee-cupful; essence of bitter -almonds, ½ teaspoonful.</p> -<p>Stir one pound of powdered sugar -and a quarter of a pound of butter -to a cream; beat up the eight eggs, -the whites and yolks separately, and -add the yolks to the butter and -sugar; stir together very thoroughly, -and then put in one pound of -flour; add a coffee-cupful of sweet -almonds blanched, and beat to a -smooth paste, with half a teaspoonful -of essence of bitter almonds; -along with the almonds stir in the -whites of the eggs. Bake in a quick -oven, and frost it as soon as it is -done. Season the icing with rose-water.</p> -<div class="pb" id="Page_8">8</div> -<h2 id="c3"><span class="small"><i>Caraway Cakes.</i></span></h2> -<p><i>Take</i>: Flour, 2 qts.; white sugar, -1 qt.; butter, 1 tea-cupful; caraway -seeds, ½ gill; essence of lemon, 1 -teaspoonful; milk, to make a dough -that may be rolled.</p> -<p>Stir one quart of powdered white -sugar and a tea-cupful of butter to a -cream; add two quarts of flour, half -a gill of caraway seed, and a teaspoonful -of essence of lemon; make -into a dough, roll out into a sheet -half an inch thick, cut into square -cakes, and crimp the edges. Then -bake in a tolerably quick oven.</p> -<div class="pb" id="Page_9">9</div> -<h2 id="c4"><span class="small"><i>Chocolate Cake.</i></span></h2> -<p><i>Take</i>: Flour, 3½ cupfuls; butter, -1 cupful; sugar, 2 cupfuls; eggs, -5; milk, 1 cupful; cream-tartar, 1 -teaspoonful; soda, ½ teaspoonful; -fine white sugar, 1½ cupfuls; grated -chocolate, 3 tablespoonfuls; essence -of vanilla, 1 teaspoonful.</p> -<p>Mix one cup of butter; two cups of -sugar; yolks of five eggs and whites -of two; three and a half cups of -flour, into which one teaspoonful of -cream-tartar has been stirred; one -cup of milk, and half a teaspoonful -of soda. Bake in jelly-cake tins, -and use the following mixture for -spreading between layers and on -top: One and a half cups of sugar; -the remaining whites of three eggs; -three tablespoonfuls of grated chocolate, -and one teaspoonful of essence -of vanilla; beat well.</p> -<div class="pb" id="Page_10">10</div> -<h2 id="c5"><span class="small"><i>Cocoanut Cake.</i></span> -<br /><span class="smallest">Recipe No. 1.</span></h2> -<p><i>Take</i>: Flour, 4 cupfuls; sugar, -3 cupfuls; butter, 1 cupful; soda, 1 -teaspoonful; cream-tartar, 2 teaspoonfuls; -grated cocoanut, 3 cupfuls; -eggs, whites of 3; lemon, -grated rind of 1.</p> -<p>Mix together three cupfuls of -sugar; one of butter; the whites of -three eggs; a level teaspoonful of -soda; four cupfuls of flour, with two -teaspoonfuls of cream-tartar sifted -into it; three cupfuls of grated -cocoanut; the grated rind of one -lemon, and a gill of milk. Stir -thoroughly, and bake in a moderate -oven.</p> -<div class="pb" id="Page_11">11</div> -<h2 id="c6"><span class="small"><i>Cocoanut Cake.</i></span> -<br /><span class="smallest">Recipe No. 2. (Sponge.)</span></h2> -<p><i>Take</i>: Flour, ½ pt.; grated cocoanut, -1; white sugar, 1 pt.; eggs, -6; salt, ½ teaspoonful.</p> -<p>Stir together a pint of fine white -sugar, and the yolks of six eggs, -beaten and strained; add one cocoanut -(grated), and half a teaspoonful -of salt, and the juice of half a fresh -lemon; just before the cake is put -into the oven, add the whites of the -six eggs beaten up stiff, and then -stir in half a pint of flour. Stir the -flour in only just enough to mix it; -then put the cake in pans lined with -buttered paper, and bake in a quick -oven. Do not let the top harden -quickly; if there is danger of it, -cover with buttered paper.</p> -<div class="pb" id="Page_12">12</div> -<h2 id="c7"><span class="small"><i>Cocoanut Cake.</i></span> -<br /><span class="smallest">Recipe No. 3.</span></h2> -<p><i>Take</i>: Sugar, 1½ cupfuls; butter, -½ cupful; eggs, 3; milk, ½ -cupful; flour, 2 cupfuls; cream-tartar, -1 teaspoonful; soda, ¼ teaspoonful; -cocoanut, 1; fine white -sugar, 1½ cupfuls.</p> -<p>Stir one and a half cupfuls of -sugar and half a cupful of butter to -a cream; beat up three eggs and add -them, together with half a cupful of -new milk; then add two cupfuls of -flour into which a teaspoonful of -cream-tartar and a quarter of a -teaspoonful of soda have been -sifted. Stir together well, and bake -in jelly-cake tins. Mix one cocoanut -(grated) and its milk with a -cupful and a half of white sugar; -set this in the oven till the sugar -melts, and spread between the -layers of cake.</p> -<div class="pb" id="Page_13">13</div> -<h2 id="c8"><span class="small"><i>Cocoanut Cakes.</i></span></h2> -<p><i>Take</i>: Grated cocoanut, 1 lb.; -white sugar, 1 lb.; eggs, whites of 6.</p> -<p>Take a pound each of powdered -white sugar and grated cocoanut -(the brown part of the cocoanut -should be cut off before grating it); -add the whites of half a dozen eggs -beaten to a stiff froth. There -should be just enough eggs to moisten -to a stiff paste. Drop this mixture -on buttered plates in “dabs” -the size of a twenty-five-cent piece -and several inches apart, and bake -immediately in a moderately warm -oven, watching constantly to keep -them from scorching.</p> -<div class="pb" id="Page_14">14</div> -<h2 id="c9"><span class="small"><i>Coffee Cake.</i></span></h2> -<p><i>Take</i>: Flour, 2½ lbs.; brown -sugar, 9 oz.; butter, 14 oz.; molasses, -1 pt.; cold strong coffee, 1 pt.; stoned -raisins, cut in two, 2½ lbs.; citron, -1 lb.; mace, cinnamon, and ginger, -2 teaspoonfuls each; cloves and allspice, -1 teaspoonful each; soda, dissolved -in a little of the coffee, 2 -even teaspoonfuls.</p> -<p>Rub the sugar and butter together, -add the molasses, coffee and -flour alternately, leaving a pint of -flour in which to rub the fruit, then -the soda, and lastly the fruit. -Bake slowly about an hour.</p> -<div class="pb" id="Page_15">15</div> -<h2 id="c10"><span class="small"><i>Cornstarch Cake.</i></span></h2> -<p><i>Take</i>: Sugar, 2 cupfuls; butter, -1 cupful; milk, 1 cupful; eggs, 3; -soda, 1 teaspoonful; flour, 2 cupfuls; -cornstarch, 1 cupful; cream-tartar, -2 teaspoonfuls.</p> -<p>Stir two cupfuls of sugar and one -of butter to a cream; add one cup -of milk, three eggs, whites and -yolks beaten separately, and one -teaspoonful of soda, dissolved in a -little hot water; then stir in two -cupfuls of flour, and one cupful of -cornstarch, with two teaspoonfuls -of cream-tartar sifted through them. -Bake in small tins, and eat fresh.</p> -<div class="pb" id="Page_16">16</div> -<h2 id="c11"><span class="small"><i>Cream Cake.</i></span> -<br /><span class="smallest">Recipe No. 1.</span></h2> -<p><i>Take</i>: Sugar, ¾ lb.; butter, ½ -lb.; eggs, 7; flour, 1½ lbs.; nutmeg, -1; cream, ½ pt.</p> -<p>Take half a pound of butter and -three quarters of a pound of sugar, -and stir together till very white; -beat seven eggs, the whites and -yolks separately, and stir them into -the cake, then add a grated nutmeg, -and a pound and a half of sifted -flour; just before putting it into -the pans, add half a pint of sweet -cream, and a pound of seeded -raisins. Bake in a quick oven.</p> -<div class="pb" id="Page_17">17</div> -<h2 id="c12"><span class="small"><i>Cream Cake.</i></span> -<br /><span class="smallest">Recipe No. 2. (Without Eggs.)</span></h2> -<p><i>Take</i>: Sugar, 3 cupfuls; butter, -1 cupful; flour, 4 cupfuls; soda, 1½ -teaspoonfuls; essence of lemon, 1 -teaspoonful; nutmeg, ½ (grated); -sour cream, 2 cupfuls.</p> -<p>Stir three cups of sugar and one -of butter together thoroughly; add -two cupfuls of sour cream, one and -a half teaspoonfuls of soda dissolved -in a little cold water, a teaspoonful -of essence of lemon, and half a -grated nutmeg; pour all this into -the middle of four cupfuls of flour. -Mix together quickly and thoroughly, -and bake at once.</p> -<div class="pb" id="Page_18">18</div> -<h2 id="c13"><span class="small"><i>Cup Cake.</i></span> -<br /><span class="smallest">Recipe No. 1.</span></h2> -<p><i>Take</i>: Sugar, 2 cupfuls; butter, -1 cupful; eggs, 4; flour, 3 cupfuls; -baking powder, 1 teaspoonful; essence -of almond, to taste.</p> -<p>Beat one cup of butter and two -of sugar to cream; then add four -eggs, whites and yolks beaten separately, -and three cupfuls of flour; -flavor with almond to taste, and at -last, just before putting into the -oven, add one teaspoonful of baking -powder. Bake in a quick oven, -either in cups or pans.</p> -<div class="pb" id="Page_19">19</div> -<h2 id="c14"><span class="small"><i>Cup Cake.</i></span> -<br /><span class="smallest">Recipe No. 2.</span></h2> -<p><i>Take</i>: Sugar, 3 teacupfuls; butter, -1½ cupfuls; eggs, 3; flour, 6 -cupfuls; essence of lemon, or rose-water, -to taste; soda, 1 teaspoonful; -milk, 1 cupful.</p> -<p>Stir three teacupfuls of sugar -and one and a half of butter to a -cream; beat three eggs to a froth, -and stir them into the sugar and -butter, together with three cupfuls -of flour; flavor to taste with essence -of lemon or rose-water. Dissolve -a teaspoonful of soda in a cupful of -milk, strain it into the cake, and -then add three more cupfuls of -flour, with three teaspoonfuls of -cream-tartar. Mix well, and bake -immediately either in cups or pans.</p> -<div class="pb" id="Page_20">20</div> -<h2 id="c15"><span class="small"><i>Currant Cake.</i></span></h2> -<p><i>Take</i>: Flour, 1 lb.; butter, ½ -lb.; sugar, ¾ lb.; currants, ½ lb.; -eggs, 4; cinnamon, 1 teaspoonful; -soda, ½ teaspoonful; ½ a lemon.</p> -<p>Mix together one pound of flour, -half a pound of butter, three -quarters of a pound of sugar, half -a pound of currants (well washed), -four eggs, one teaspoonful of cinnamon, -half a teaspoonful of soda -dissolved in hot water, half a lemon -(squeezed and the rind grated). -Line the bake-pans with buttered -paper; drop the mixture upon it, -and bake quickly.</p> -<div class="pb" id="Page_21">21</div> -<h2 id="c16"><span class="small"><i>Delicate Cake.</i></span></h2> -<p><i>Take</i>: Butter, 1 cupful; sugar, 2 -cupfuls; milk, 1 cupful; eggs, -whites of 5; cream-tartar, 1 teaspoonful; -soda, ½ teaspoonful; -flour, 3 cupfuls.</p> -<p>Stir one cupful of butter and two -of sugar to a cream; add one cupful -of milk, the whites of five eggs, -one teaspoonful of cream-tartar, -half a teaspoonful of soda, and -three cupfuls of sifted flour. (The -yolks of the eggs can be used for -other purposes).</p> -<div class="pb" id="Page_22">22</div> -<h2 id="c17"><span class="small"><i>Fancy Cakes.</i></span></h2> -<p><i>Take</i>: Sugar, ½ lb.; eggs, 4; -flour, ½ lb.; essence of lemon, 1 -teaspoonful.</p> -<p>Beat half a pound of sugar and -the yolks of four eggs together; add -half a pound of flour, and beat up -<i>thoroughly</i>; then add a teaspoonful -of essence of lemon, and the whites -of the eggs, beaten to a stiff froth. -Bake in small patties, and put a -sugar-plum on the top of each.</p> -<div class="pb" id="Page_23">23</div> -<h2 id="c18"><span class="small"><i>Fruit Cake.</i></span></h2> -<p><i>Take</i>: White sugar, 1 lb.; butter, -¾ lb.; eggs, 7; flour, 1 lb.; citron, -¼ lb.; nutmeg, 1 teaspoonful; cinnamon, -1 teaspoonful; currants, ½ lb.; -raisins, ½ lb.</p> -<p>Beat one pound of fine white -sugar and three quarters of a pound -of butter to a cream; add the yolks -of seven eggs, beaten to a froth; -then the whites of the eggs, whipped -to a froth, and a quarter of a pound -of citron, one teaspoonful of nutmeg, -one of cinnamon, and one -pound of flour; stir together, and -add half a pound of currants, washed -carefully and dredged, and half a -pound of raisins, seeded and -chopped. Mix thoroughly, and bake -in a moderately quick oven.</p> -<div class="pb" id="Page_24">24</div> -<h2 id="c19"><span class="small"><i>Gingerbread.</i></span> -<br /><span class="smallest">Recipe No. 1.</span></h2> -<p><i>Take</i>: Sugar, ½ lb.; butter, ½ -lb.; flour, 2 lbs.; caraway seed, 1 -oz.; ground ginger, 1 oz.; coriander -seed, ½ oz.; molasses, 1¾ lbs.</p> -<p>Rub together half a pound of fine -sugar and half a pound of butter; -then add two pounds of flour, well -dried by the fire, one ounce of -caraway seed, one ounce of ground -ginger, and half an ounce of -coriander seed. Mix them with -one and three quarter pounds of -molasses, roll thin, and bake in a -quick oven.</p> -<div class="pb" id="Page_25">25</div> -<h2 id="c20"><span class="small"><i>Gingerbread.</i></span> -<br /><span class="smallest">Recipe No. 2. (Fleming.)</span></h2> -<p><i>Take</i>: Butter and sugar, ¼ lb. -each; molasses, ½ pt.; eggs, 4; -flour, 1½ pts.; ground ginger, 1 -tablespoonful; cinnamon, 1 teaspoonful; -soda, 1 teaspoonful.</p> -<p>Stir together a quarter pound each -of butter and brown sugar; add half -a pint of molasses. Beat four eggs -to a froth, and stir them into the -mixture alternately with a scant pint -and a half of flour; add a heaping -tablespoonful of ground ginger, and -a teaspoonful of powdered cinnamon. -Stir together well. Dissolve -a level teaspoonful of soda in two -tablespoonfuls of warm water, and -stir this in last. Put the mixture -into a buttered tin pan, set at once -in brisk (not too hot) oven and bake -well. Test with a straw.</p> -<div class="pb" id="Page_26">26</div> -<h2 id="c21"><span class="small"><i>Gingerbread.</i></span> -<br /><span class="smallest">Recipe No. 3. (Hard.)</span></h2> -<p><i>Take</i>: Molasses, 1 pt.; butter, ½ lb.; -sour milk, 1 teacupful; ground -ginger, 2 tablespoonfuls; soda, 1 -tablespoonful; cloves, 1 tablespoonful; -lemon, rind of 1; flour.</p> -<p>Mix one pint of molasses, half a -pound of butter, one cupful of sour -milk, two tablespoonfuls of ginger, -one tablespoonful of soda, one tablespoonful -of cloves, the rind of one -lemon (grated), and flour enough -to make a stiff paste. Butter the -tin sheets, roll the dough on them, -sprinkle lightly with sugar as thin -as possible, and bake in a quick -oven.</p> -<div class="pb" id="Page_27">27</div> -<h2 id="c22"><span class="small"><i>Gingerbread.</i></span> -<br /><span class="smallest">Recipe No. 4. (Soft.)</span></h2> -<p><i>Take</i>: Butter, 1 teacupful, melted; -molasses, 1 pt.; ground ginger, 1 -tablespoonful; flour, 1 pt.; eggs, 2; -soda, 2 teaspoonfuls; sour milk, ½ pt.; -flour; lemon peel.</p> -<p>Mix a teacupful of melted butter -with a pint of molasses, a tablespoonful -of ground ginger, a pint -of flour, and two beaten eggs; a -fresh lemon peel, cut into strips, -may be added. Mix two teaspoonfuls -of soda in half a pint of sour -milk, stir it into the cake, and add -flour enough to make soft sponge. -Bake in deep pans, in a moderately -quick oven, about half an hour.</p> -<div class="pb" id="Page_28">28</div> -<h2 id="c23"><span class="small"><i>Gingerbread.</i></span> -<br /><span class="smallest">Recipe No. 5. (Spiced.)</span></h2> -<p><i>Take</i>: Sugar, 1 lb.; butter, ½ lb.; -eggs, 5; milk, 3 tablespoonfuls; -cream-tartar, 1 teaspoonful; soda, ½ teaspoonful; -ground ginger, 1 tablespoonful; -flour, 1 lb.; cloves, nutmeg, -cinnamon, teaspoonful each.</p> -<p>Stir one pound of sugar and half -a pound of butter to a cream; add -five eggs beaten to a froth, three -tablespoonfuls of sweet milk, one -teaspoonful of cream-tartar, half a -teaspoonful of soda dissolved in a -little hot water, a heaping tablespoonful -of ground ginger, and one -teaspoonful each of cloves, nutmeg, -and cinnamon; mix together well -and add one pound of flour. (This -amount will make two good-sized -loaves.)</p> -<div class="pb" id="Page_29">29</div> -<h2 id="c24"><span class="small"><i>Gingerbread.</i></span> -<br /><span class="smallest">Recipe No. 6. (Sponge.)</span></h2> -<p><i>Take</i>: Molasses, 1 cupful; butter, -½ cupful; ginger, 1 tablespoonful; -sour milk, 1 cupful; soda 1½ teaspoonfuls; -flour.</p> -<p>Mix a cupful of molasses, half a -cupful of butter, and one tablespoonful -of ginger, and set it on the -fire till well warmed; then add one -cupful of sour milk, one teaspoonful -and a half of soda and enough flour -to make a stiff sponge. Bake at -once in a rather quick oven.</p> -<div class="pb" id="Page_30">30</div> -<h2 id="c25"><span class="small"><i>Ginger Snaps.</i></span> -<br /><span class="smallest">Recipe No. 1.</span></h2> -<p><i>Take</i>: Butter, ½ lb.; brown -sugar, ¼ lb.; molasses, 1 pt.; -ginger, 2 tablespoonfuls; flour, 1 -qt.; soda, 2 teaspoonfuls; milk, 1 -wine-glassful.</p> -<p>Take half a pound of butter, melt -and mix with a quarter of a pound of -brown sugar, a pint of molasses, -two tablespoonfuls of ground ginger, -and a quart of flour. Dissolve -two teaspoonfuls of soda in a wine-glass -of milk, strain it into the cake, -and add sufficient flour to make a -soft dough. Roll it out thin, cut -into small cakes, and bake them in -a quick oven.</p> -<div class="pb" id="Page_31">31</div> -<h2 id="c26"><span class="small"><i>Ginger Snaps.</i></span> -<br /><span class="smallest">Recipe No. 2.</span></h2> -<p><i>Take</i>: Butter, 1 cupful; sugar, 1 -cupful; molasses, 1 cupful; water, -½ cupful; ground ginger, cinnamon, -and cloves, 1 tablespoonful each; -soda, 1 teaspoonful; flour.</p> -<p>Mix a cupful of butter with one -heaping cupful of sugar, one cupful -of molasses, half a cupful of cold -water, one tablespoonful each -ground ginger and cinnamon, one -teaspoonful of cloves, one of soda -dissolved in hot water, and enough -flour to make a pretty stiff dough. -Roll out thin, and bake at once.</p> -<div class="pb" id="Page_32">32</div> -<h2 id="c27"><span class="small"><i>Golden Cake.</i></span></h2> -<p><i>Take</i>: White sugar, 1 lb.; butter, -¾ lb.; eggs, yolks of 16; flour, 2 -lbs.; milk, 1 cupful; lemon, 1; -mace; baking powder.</p> -<p>Mix together one pound of fine -white sugar, three quarters of a -pound of butter, the yolks of sixteen -eggs, the rind and juice of one -lemon, one cupful of milk, and two -pounds of flour, with two teaspoonfuls -of baking powder; season to -taste with mace. Bake about half -an hour.</p> -<div class="pb" id="Page_33">33</div> -<h2 id="c28"><span class="small"><i>Huckleberry Cake.</i></span></h2> -<p><i>Take</i>: Sugar, 1 cupful; molasses, -1 cupful; milk, 1 cupful; butter, -½ cupful; cream-tartar, 1½ teaspoonfuls; -soda, 1 teaspoonful; flour; -huckleberries, 1 pt.; allspice, -cinnamon, and cloves.</p> -<p>Beat together one cup of sugar, -one of molasses, one of milk, half -a cup of butter, one teaspoonful and -a half of cream-tartar, one teaspoonful -of soda dissolved in a little warm -water; stir in enough flour to make -a soft sponge, and then add one -pint of huckleberries, washed and -dredged; season to taste with allspice, -cinnamon, and cloves.</p> -<div class="pb" id="Page_34">34</div> -<h2 id="c29"><span class="small"><i>Jelly Cake.</i></span> -<br /><span class="smallest">Recipe No. 1.</span></h2> -<p><i>Take</i>: Sugar, 1 lb.; butter, ½ -lb.; milk, 1 cupful; eggs, 6; cream-tartar, -1 teaspoonful; soda, ½ teaspoonful; -flour, 1 lb.; jelly.</p> -<p>Stir to a light cream one pound -of sugar and half a pound of butter; -add one cupful of milk, six eggs -beaten to a froth, one teaspoonful -of cream-tartar, half a teaspoonful -of soda, and one pound of flour. -Spread over buttered tins to the -thickness of a quarter of an inch, -bake till brown, and when done pile -them on a plate, and put a layer of -jelly between.</p> -<div class="pb" id="Page_35">35</div> -<h2 id="c30"><span class="small"><i>Jelly Cake.</i></span> -<br /><span class="smallest">Recipe No. 2.</span></h2> -<p><i>Take</i>: Sugar, ½ lb.; butter, 6 oz.; -eggs, 8; flour, 1 lb.; lemon, 1; -jelly.</p> -<p>Stir together till white half a -pound of rolled sugar and six -ounces of butter; beat eight eggs -to a froth, stir them into the butter -and sugar, and add a pound of -flour; add the juice and grated rind -of a fresh lemon; turn this mixture -into scolloped tin plates that have -been well buttered. Bake and arrange -as in No. 1.</p> -<div class="pb" id="Page_36">36</div> -<h2 id="c31"><span class="small"><i>Lady Cake.</i></span></h2> -<p><i>Take</i>: Sugar, 1 lb.; butter, 6 oz.; -eggs, whites of 12; flour, ¾ lb.; -lemon, or bitter almond.</p> -<p>Stir together one pound of sugar -and six ounces of butter; add the -whites of twelve eggs whipped to a -froth, and three quarters of a pound -of flour; flavor with bitter almond -or with the juice and grated rind of -one lemon. Bake in square shallow -tins, and flavor the frosting with -vanilla.</p> -<div class="pb" id="Page_37">37</div> -<h2 id="c32"><span class="small"><i>Lemon Cake.</i></span> -<br /><span class="smallest">Recipe No. 1.</span></h2> -<p><i>Take</i>: Sugar, 3 cupfuls; butter, -one cupful; milk, 1 cupful; eggs, -5; soda, 1 teaspoonful; flour, 4 cupfuls; -lemons, 2.</p> -<p>Beat three cups of sugar and one -of butter to a light cream; add one -cup of milk, five eggs beaten to a -froth, one teaspoonful of soda, four -cups of flour, and the juice and -grated rind of two lemons. Beat -together thoroughly and bake in a -moderately quick oven.</p> -<div class="pb" id="Page_38">38</div> -<h2 id="c33"><span class="small"><i>Lemon Cake.</i></span> -<br /><span class="smallest">Recipe No. 2.</span></h2> -<p><i>Take</i>: Sugar, 1 lb.; butter, ¾ lb.; -eggs, 7; flour, 1 lb.; lemons, 2; currants, -1½ teacupfuls.</p> -<p>Beat one pound of sugar and -three quarters of a pound of butter -to a cream; add the yolks of seven -eggs beaten to a froth and strained; -whip the whites up stiff and stir -them in with one pound of dried -flour, the juice of one lemon and -the peel of two cut into strips, and -a cupful and a half of currants. The -currants may be left out if desired. -Bake in a moderately quick oven.</p> -<div class="pb" id="Page_39">39</div> -<h2 id="c34"><span class="small"><i>Loaf Cake.</i></span></h2> -<p><i>Take</i>: Brown sugar, 1 lb.; butter, -¾ lb.; sour milk, 1 pt.; molasses, -1 pt.; eggs, 5; soda, 2 teaspoonfuls; -flour, 3 lbs.; currants, 2 -lbs.; raisins (seeded), 1 lb.; cloves, -allspice, and cinnamon, 1 teaspoonful -each; nutmeg, 1 (grated).</p> -<p>Beat together a pound of brown -sugar and three quarters of a pound -of butter; add a pint of sour milk, -a pint of molasses, five eggs beaten -to a froth, two teaspoonfuls of soda, -one teaspoonful each of cloves, allspice, -and cinnamon, one grated -nutmeg, and three pounds of flour. -Mix well, and then stir in two -pounds of currants, carefully -washed, and one pound of seeded -raisins. Bake in a moderately -quick oven.</p> -<div class="pb" id="Page_40">40</div> -<h2 id="c35"><span class="small"><i>Macaroons.</i></span> -<br /><span class="smallest">Almond.</span></h2> -<p><i>Take</i>: Almonds, ½ lb.; rose-water, -1 tablespoonful; eggs, whites -of 3; white sugar (<i>powdered</i>), ½ lb.</p> -<p>Soak the almonds in boiling-hot -water till the skin will rub off easily; -wipe them dry, removing the skins, -and pound to a paste with the rose-water. -Beat the whites of the eggs -to a stiff froth, stir the sugar in -gradually, and then add the almonds. -When the almonds are -well mixed in, drop the mixture by -spoonfuls upon buttered baking -plates or letter-paper, several inches -apart, sift sugar on them, and bake -to a light brown in a slow oven; it -will take fifteen to twenty minutes.</p> -<p>If desired, substitute an ounce or -more of bitter almonds for the sweet.</p> -<div class="pb" id="Page_41">41</div> -<h2 id="c36"><span class="small"><i>Macaroons.</i></span> -<br /><span class="smallest">Cocoanut.</span></h2> -<p>Rasp a fresh cocoanut, spread it -on a dish or tin, and let it dry gradually -for two days; add to it double -its weight of fine sifted sugar, and -the whites of eight eggs (beaten to -a stiff froth), to the pound. Roll the -mixture into small balls, place them -on a buttered tin, and bake in a very -slow oven twenty minutes. Move -them from the tin while they are -warm, and store in a perfectly dry -canister as soon as cold.</p> -<h2 id="c37"><span class="small"><i>Macaroons.</i></span> -<br /><span class="smallest">Filbert.</span></h2> -<p>Heat a quarter of a pound of filbert -meats till the skin will rub off; -when cold, pound to a paste with a -little white of egg; add a quarter of -a pound of sifted white sugar and -the white of one egg; mix well, and -bake on buttered tins.</p> -<div class="pb" id="Page_42">42</div> -<h2 id="c38"><span class="small"><i>Mountain Cake.</i></span></h2> -<p>Mix together three quarters of a -pound of sugar, half a pound of -butter, one pound of flour, the -yolks of six eggs, and whites of four -beaten to a froth, one teacupful of -milk, one teaspoonful of soda, and -two of cream-tartar; flavor with -vanilla. For a jelly to put over the -top, beat together the whites of -eggs left over, one pound of sugar, -and a cupful of currant jelly.</p> -<div class="pb" id="Page_43">43</div> -<h2 id="c39"><span class="small"><i>Nut Cake.</i></span></h2> -<p><i>Take</i>: Sugar, 1½ cupfuls; butter, -½ cupful; eggs, 3; milk, ½ -cupful; flour, 2½ cupfuls; cream-tartar, -1 teaspoonful; soda, ½ teaspoonful; -hickory-nut meats (or any other -kind), 1 cupful.</p> -<p>Beat together one and a half cupfuls -of coffee-sugar, half a cupful -of butter, and three eggs, to a light -froth; add alternately the half cup -of milk in which the soda has been -dissolved, and the two and a half -cups of flour with which the cream-tartar -has been sifted; add the half -cupful of nuts and bake in one loaf.</p> -<div class="pb" id="Page_44">44</div> -<h2 id="c40"><span class="small"><i>Orange Cake.</i></span></h2> -<p><i>Take</i>: Flour, 1 lb., lacking 3 even -tablespoonfuls; sugar, 1 lb.; butter, -¼ lb.; sweet milk, ½ pt.; baking -powder, 1½ even tablespoonfuls; -eggs, 5.</p> -<p>Cream the butter with the sugar, -adding enough of the milk to make -them mix easily; add the yolks of -the eggs and beat well, then add the -milk, the beaten whites of the eggs -and the flour in which the baking -powder has been well mixed. -Spread one third of an inch deep in -jelly-cake pans, and bake in a very -quick oven. Make this icing: -Whites of three eggs, beaten stiff, -one pound and a quarter of powdered -sugar; grated rind, soft pulp and -juice of two large sour oranges and -one lemon. Add sugar for outside -icing.</p> -<div class="pb" id="Page_45">45</div> -<h2 id="c41"><span class="small"><i>Plum Cake.</i></span></h2> -<p><i>Take</i>: Flour, 1½ lbs.; butter, 1 lb.; -sugar, 1 lb.; currants, ½ lb.; candied -citron, ½ lb.; orange peel, ½ -lb.; sweet almonds, 2 oz.; allspice, -½ oz.; cinnamon ½ oz.; eggs, 10.</p> -<p>Beat the sugar and butter to a light -cream; add the allspice and pounded -cinnamon; work in the yolks of the -eggs, two at a time; whip the -whites till they are highly frothed, -and work them in, keeping the -paste warm, or it may become -heavy. Cut the citron and orange -peel into strips; mix them with the -currants (previously well washed -and dried before the fire), and -also with the almonds; stir in by -degrees the flour. Beat the whole -together thoroughly, and bake 1½ -hours in a moderate oven. There -should be a couple sheets of paper -both under and over the cake.</p> -<div class="pb" id="Page_46">46</div> -<h2 id="c42"><span class="small"><i>Pound Cake.</i></span> -<br /><span class="smallest">Recipe No. 1.</span></h2> -<p><i>Take</i>: White sugar, 1 lb.; butter, -¾ lb.; eggs, 8; flour, 1 lb.; lemon -or nutmeg.</p> -<p>Stir one pound of fine white -sugar, and three quarters of a -pound of butter to a light cream; -add eight eggs, the whites and -yolks beaten separately to a froth, -and one pound of flour; flavor to -taste with lemon or nutmeg. Cover -with icing as soon as done.</p> -<div class="pb" id="Page_47">47</div> -<h2 id="c43"><span class="small"><i>Pound Cake.</i></span> -<br /><span class="smallest">Recipe No. 2.</span></h2> -<p><i>Take</i>: White sugar, 1 lb.; butter, -¾ lb.; eggs, 10; flour, 1 lb.; currants, -1 teacupful; mace, ½ teaspoonful; -nutmeg, ½ (grated).</p> -<p>Beat a pound of fine white sugar, -and three quarters of a pound of -butter to a cream; beat up ten eggs, -the whites and yolks separately; -add the yolks to the butter and -sugar, half a teaspoonful of mace, -and half a grated nutmeg; mix well -together, and add the whites of the -eggs; stir in a pound of flour -thoroughly, and then add a teacupful -of currants, washed and dried. Bake -in a rather quick oven.</p> -<div class="pb" id="Page_48">48</div> -<h2 id="c44"><span class="small"><i>Quick Cake.</i></span></h2> -<p><i>Take</i>: Raised bread-dough, 1½ -lbs.; butter, ½ lb.; sugar, ¾ lb.; -eggs, 4; cinnamon, 1 teaspoonful; -nutmeg, 1; milk, 1 teaspoonful; -soda, ½ teaspoonful; raisins, -(seeded), 1 lb.</p> -<p>Melt half a pound of butter, and -when cool, work it into a pound and -a half of raised bread-dough. Beat -four eggs and three quarters of a -pound of rolled sugar together, -and mix with the dough; add a -teaspoonful of cinnamon, and a -grated nutmeg. Dissolve half a -teaspoonful of soda in a teaspoonful -of milk, strain it over the dough, -and work the whole with the hands -for a quarter of an hour; then add -a pound of seeded raisins, and put -it into cake pans. Let it stand in -them until light before putting it -into the oven.</p> -<div class="pb" id="Page_49">49</div> -<h2 id="c45"><span class="small"><i>Savory Cakes.</i></span></h2> -<p><i>Take</i>: White sugar, 1 lb.; eggs, -8; flour, 1 lb.; coriander seed, 2 -tablespoonfuls; lemon 1.</p> -<p>Mix together a pound of powdered -white sugar and eight eggs, the -whites and yolks beaten up separately; -beat them well together for -several minutes, then add the -grated rind of a fresh lemon and -half the juice, a pound of flour, and -two tablespoonfuls of coriander -seed. Drop this batter by the large -spoonful upon buttered baking pans, -sift white sugar over them and bake -them immediately in a quick oven.</p> -<div class="pb" id="Page_50">50</div> -<h2 id="c46"><span class="small"><i>Silver Cake.</i></span></h2> -<p><i>Take</i>: White sugar, 1 lb.; butter, -½ lb.; eggs, whites of 10; flour, ¾ -lb.; essence bitter almonds, 1 teaspoonful.</p> -<p>Beat to a cream one pound of fine -white sugar and half a pound of -butter; add the whites of ten eggs, -whipped to a stiff froth; then add -three quarters of a pound of flour; -flavor with one teaspoonful of the -essence of bitter almonds. Flavor -the icing with rose-water.</p> -<div class="pb" id="Page_51">51</div> -<h2 id="c47"><span class="small"><i>Spice Cakes.</i></span></h2> -<p><i>Take</i>: Butter, 1 teacupful; sugar, -1 teacupful; molasses, ½ teacupful; -soda, 1 teaspoonful; nutmeg, 1 -(grated); ground ginger, cinnamon, -caraway seed, coriander seed, 1 teaspoonful -each.</p> -<p>Melt a teacupful of butter, and -mix it with a teacupful of sugar, -and half a teacupful of molasses; -add a teaspoonful of cinnamon, a -teaspoonful of ground ginger, a -grated nutmeg, and a teaspoonful -each of caraway and coriander seed; -put in a teaspoonful of soda dissolved -in half a teacupful of warm water, -stir in flour till stiff enough to roll -out thin; cut into cakes and bake -them in a slow oven.</p> -<div class="pb" id="Page_52">52</div> -<h2 id="c48"><span class="small"><i>Sponge Cake.</i></span> -<br /><span class="smallest">Recipe No. 1.</span></h2> -<p><i>Take</i>: Powdered sugar, 2 cupfuls; -flour 1½ cupfuls; eggs, 7; lemon, -the grated rind and juice of one.</p> -<p>Beat the yolks of the eggs with -the sugar until very light; add the -rind of the lemon and the whites -of the eggs beaten to a stiff froth; -sift in the flour and all the lemon -juice, stirring as gently as possible.</p> -<div class="pb" id="Page_53">53</div> -<h2 id="c49"><span class="small"><i>Sponge Cake.</i></span> -<br /><span class="smallest">Recipe No. 2. (White.)</span></h2> -<p><i>Take</i>: Sugar, 1½ cupfuls; flour, -1 cupful; eggs, whites of 10; cream-tartar, -1 teaspoonful.</p> -<p>Take one and a half cupfuls of -sugar, one cupful of flour, the -whites of ten eggs, and one teaspoonful -of cream-tartar. Beat the -eggs to a froth and stir the sugar -with them; put the cream-tartar in -the flour, and then stir the flour -with the paste lightly and quickly. -Do not stir the cake after the flour -is fairly in. Bake in a quick oven.</p> -<div class="pb" id="Page_54">54</div> -<h2 id="c50"><span class="small"><i>Strawberry Shortcake.</i></span> -<br /><span class="smallest">Recipe No. 1.</span></h2> -<p><i>Take</i>: Flour, 1 qt.; eggs, 4; -cream or melted butter, 1 teacupful; -milk; salt, 1 teaspoonful; strawberries; -white sugar.</p> -<p>Mix a quart of flour with four -beaten eggs, a teacupful of cream -or melted butter, and a teaspoonful -of salt; add enough milk to roll it -out. Roll it out thin; line a shallow -baking pan with part of it, put in a -thick layer of nice, ripe strawberries, -and sprinkle in sufficient white -sugar to sweeten them; cover them -with a thin layer of the crust; then -add another layer of strawberries -and sugar, and cover the whole with -another layer of the crust. Bake in -a quick oven about twenty-five -minutes.</p> -<div class="pb" id="Page_55">55</div> -<h2 id="c51"><span class="small"><i>Strawberry Shortcake.</i></span> -<br /><span class="smallest">Recipe No. 2.</span></h2> -<p><i>Take</i>: A soda biscuit crust made -with flour, 1 qt.; soda, 1 teaspoonful; -cream-tartar, 2½ teaspoonfuls; -butter, 3 oz.; sweet milk, 3 gills. -This will make two cakes.</p> -<p>If the cake is to be served on a -platter, roll the crust the shape and -size inside the rim; if a dinner plate -is to be used, make the cakes round. -Roll the crust to the thickness of -half an inch, prick and bake in a -quick oven. Have the strawberries -cut in two or three pieces, split the -cakes, lay one half on the plate; -butter it and put over it a thick -layer of strawberries and sugar; -then replace the other half, upside -down, if there is to be another layer -of fruit. Leave in the oven five to -ten minutes, and serve smoking hot.</p> -<div class="pb" id="Page_56">56</div> -<h2 id="c52"><span class="small"><i>White Cake.</i></span></h2> -<p><i>Take</i>: Sugar, 2 cupfuls; butter, -1 cupful; milk, 1 cupful; eggs, -whites of 6; cream-tartar, 2 teaspoonfuls; -soda, 1 teaspoonful; -flour, 2 cupfuls; cornstarch, 1 cupful.</p> -<p>Beat together two cups of sugar -and one of butter; add one cupful -of sweet milk, the whites of six -eggs whipped to a froth, two teaspoonfuls -of cream-tartar, one of -soda, two cupfuls of flour, and one -of cornstarch. Mix together thoroughly, -and bake in a rather quick -oven.</p> -<div class="pb" id="Page_57">57</div> -<h2 id="c53"><span class="small"><i>Icing (for Cake).</i></span> -<br /><span class="smallest">Recipe No. 1.</span></h2> -<p>Beat the whites of three eggs to -a froth <i>only</i> (not until they are -<i>white</i>); add gradually one pound of -powdered sugar while you continue -beating; this may be done in five -minutes. Flavor with lemon or -vanilla. Beating the egg stiff before -the sugar is added makes the -icing slow in drying. Ice the cake -as soon as taken from the oven.</p> -<div class="pb" id="Page_58">58</div> -<h2 id="c54"><span class="small"><i>Icing (for Cake).</i></span> -<br /><span class="smallest">Recipe No. 2.</span></h2> -<p>Place one pound of sugar (<i>double -refined</i>) in a bowl with a level teaspoonful -of cream-tartar, and the -whites of three eggs; beat with a -wooden spoon twenty minutes, when -it should be very white and light, -and on letting it run from the spoon, -preserve its thread-like appearance -three or four minutes. Invert the -cake on a mould that is smaller than -the cake. Ice the sides with a broad-bladed -knife; when dry, turn the -cake and cover the top by slowly -pouring the icing on the center of -the cake.</p> -<div class="pb" id="Page_59">59</div> -<h2 id="c55"><span class="small"><i>Icing (for Cake).</i></span> -<br /><span class="smallest">Recipe No. 3. (Almond.)</span></h2> -<p>Blanch fifteen ounces of Jordan, -and one ounce of bitter almonds; -pound to a smooth fine paste, with -two tablespoonfuls of orange-flower -water; then add one and a quarter -pounds of sifted sugar, and the -whites of four eggs. Mix and -pound well for eight or ten minutes; -take it up in a bowl. Pass -a long band of paper, 2½ inches -wide, around the sides of the cake, -leaving it 1 inch above the <i>top</i>; then -make a layer of the icing, place it -in a slow oven thirty-five minutes -without acquiring any color. It -may be served as it is, or be iced -over, as in previous recipe.</p> -<div class="pb" id="Page_60">60</div> -<div class="img"> -<img src="images/phead.jpg" id="ncfig3" alt="Page header" width="600" height="77" /> -</div> -<h2 id="c56"><span class="small"><span class="u">Index.</span></span></h2> -<p class="center"><a class="ab" href="#index_A">A</a> <span class="ab">B</span> <a class="ab" href="#index_C">C</a> <a class="ab" href="#index_D">D</a> <span class="ab">E</span> <a class="ab" href="#index_F">F</a> <a class="ab" href="#index_G">G</a> <a class="ab" href="#index_H">H</a> <a class="ab" href="#index_I">I</a> <a class="ab" href="#index_J">J</a> <span class="ab">K</span> <a class="ab" href="#index_L">L</a> <a class="ab" href="#index_M">M</a> <a class="ab" href="#index_N">N</a> <a class="ab" href="#index_O">O</a> <a class="ab" href="#index_P">P</a> <a class="ab" href="#index_Q">Q</a> <span class="ab">R</span> <a class="ab" href="#index_S">S</a> <span class="ab">T</span> <span class="ab">U</span> <span class="ab">V</span> <a class="ab" href="#index_W">W</a> <span class="ab">X</span> <span class="ab">Y</span> <span class="ab">Z</span></p> -<dl class="indexlr"> -<dt><span class="jl">General Directions</span> <a href="#Page_3">3-6</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_A">A</dt> -<dt><span class="jl">Almond</span> <a href="#Page_7">7</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_C">C</dt> -<dt><span class="jl">Caraway</span> <a href="#Page_8">8</a></dt> -<dt><span class="jl">Chocolate</span> <a href="#Page_9">9</a></dt> -<dt><span class="jl">Cocoanut</span> <a href="#Page_10">10-13</a></dt> -<dt><span class="jl">Coffee</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">Cornstarch</span> <a href="#Page_15">15</a></dt> -<dt><span class="jl">Cream</span> <span class="aa"><a href="#Page_16">16</a>, <a class="htm" href="#Page_17">17</a></span></dt> -<dt><span class="jl">Cup</span> <span class="aa"><a href="#Page_18">18</a>, <a class="htm" href="#Page_19">19</a></span></dt> -<dt><span class="jl">Currant</span> <a href="#Page_20">20</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_D">D</dt> -<dt><span class="jl">Delicate</span> <a href="#Page_21">21</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_F">F</dt> -<dt><span class="jl">Fancy</span> <a href="#Page_22">22</a></dt> -<dt><span class="jl">Fruit</span> <a href="#Page_23">23</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_G">G</dt> -<dt><span class="jl">Gingerbread</span> <a href="#Page_24">24-29</a></dt> -<dt><span class="jl">Ginger Snaps</span> <span class="aa"><a href="#Page_30">30</a>, <a class="htm" href="#Page_31">31</a></span></dt> -<dt><span class="jl">Golden</span> <a href="#Page_32">32</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_H">H</dt> -<dt><span class="jl">Huckleberry</span> <a href="#Page_33">33</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_I">I</dt> -<dt><span class="jl">Icings</span> <span class="aa"><a href="#Page_57">57</a>, <a class="htm" href="#Page_59">59</a></span></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_J">J</dt> -<dt><span class="jl">Jelly</span> <span class="aa"><a href="#Page_34">34</a>, <a class="htm" href="#Page_35">35</a></span></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_L">L</dt> -<dt><span class="jl">Lady</span> <a href="#Page_36">36</a></dt> -<dt><span class="jl">Lemon</span> <span class="aa"><a href="#Page_37">37</a>, <a class="htm" href="#Page_38">38</a></span></dt> -<dt><span class="jl">Loaf</span> <a href="#Page_39">39</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_M">M</dt> -<dt><span class="jl">Macaroons:</span></dt> -<dd><span class="jl">Almond</span> <a href="#Page_40">40</a></dd> -<dd><span class="jl">Cocoanut</span> <a href="#Page_41">41</a></dd> -<dd><span class="jl">Filbert</span> <a href="#Page_41">41</a></dd> -<dt><span class="jl">Mountain</span> <a href="#Page_42">42</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_N">N</dt> -<dt><span class="jl">Nut</span> <a href="#Page_43">43</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_O">O</dt> -<dt><span class="jl">Orange</span> <a href="#Page_44">44</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_P">P</dt> -<dt><span class="jl">Plum</span> <a href="#Page_45">45</a></dt> -<dt><span class="jl">Pound</span> <span class="aa"><a href="#Page_46">46</a>, <a class="htm" href="#Page_47">47</a></span></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_Q">Q</dt> -<dt><span class="jl">Quick</span> <a href="#Page_48">48</a></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_S">S</dt> -<dt><span class="jl">Savory</span> <a href="#Page_49">49</a></dt> -<dt><span class="jl">Silver</span> <a href="#Page_50">50</a></dt> -<dt><span class="jl">Spice</span> <a href="#Page_51">51</a></dt> -<dt><span class="jl">Sponge</span> <span class="aa"><a href="#Page_52">52</a>, <a class="htm" href="#Page_53">53</a></span></dt> -<dt><span class="jl">Strawberry Shortcake</span> <span class="aa"><a href="#Page_54">54</a>, <a class="htm" href="#Page_55">55</a></span></dt> -</dl> -<dl class="indexlr"> -<dt class="center b" id="index_W">W</dt> -<dt><span class="jl">White</span> <a href="#Page_56">56</a></dt> -</dl> -<div class="img"> -<img src="images/pfoot.jpg" id="ncfig4" alt="Decorative page footer" width="600" height="74" /> -</div> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in italics is delimited by _underscores_.</li> -</ul> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT 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