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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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