Читать книгу The Young Housekeeper's Friend - Mrs. Cornelius - Страница 16

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Queen's.

One pound of flour, one of sugar, half a pound of butter (that which has lain in a jar of rose-leaves is best), five eggs, a gill of wine, a gill of cream, a nutmeg, half a teaspoonful of saleratus, two pounds of currants, or chopped raisins.

Stir the butter and sugar to a cream, beat the whites and yolks of the eggs separately, and after they and the flour are also mixed with it, warm the cream and wine together, and add them, then the saleratus, and last the fruit. Frost it, or sift fine sugar over the top just before it is put into the oven.

Snow, or Bride's.

A pound each of flour and sugar, half a pound of butter, and the whites of sixteen eggs beaten to a stiff froth. Flavor it with rose.

Federal

A pound each of butter and sugar, a pound and two ounces of flour, a pound of raisins, five eggs, a cup of sour cream (or, if milk is used instead of cream, add a quarter of a pound more of butter), half a nutmeg, a wineglass of brandy, and a teaspoonful of saleratus. Stir the butter, sugar, and nutmeg to a cream, then add the eggs, then the cream and saleratus mixed, next the flour (a little at a time), except a handful in which to mix the raisins, and last, the brandy and fruit.

Very delicious for persons who like rich cake.

Gold.

A pound each of flour and sugar, three quarters of a pound of butter, the yolks of fourteen eggs, and the juice and grated rind of two lemons. Stir the sugar and butter to a cream, and add the yolks well beaten, and strained. Then put in the lemon peel, and the flour (dried), and a teaspoonful of saleratus dissolved in a spoonful of hot water. Beat it fifteen minutes, and just before it goes into the oven, stir in the lemon juice very thoroughly. Bake it in a square, flat pan, ice it thickly, and cut it into square pieces.

Silver.

One pound of sugar, three quarters of a pound of dried flour, six ounces of butter, the whites of fourteen eggs. Add mace and citron. Beat the sugar and butter to a cream, and add the whites, cut to a stiff froth, next the flour, and then the mace and citron. Bake in a pan of the same size as for the golden cake. They are not difficult to make, and are very beautiful together.

Jelly-Cake, or Washington Pie.

Make cup cake, and when the ingredients are well mixed, spread it upon round shallow tins, three table-spoonfuls to each tin. It will bake in ten or fifteen minutes; then turn it upon a hair sieve, the under surface uppermost. While it is warm spread upon it raspberry jam, currant, or other jelly; then lay the second sheet of cake upon it, the under side next to the jelly. If you wish to make several alternate layers of cake and jelly make the sheets of cake very thin; one large spoonful of the batter will be enough for each tin.

White Mountain.

Six eggs, six cups of flour, three of sugar, two of butter, one of milk, one nutmeg, one teaspoon of saleratus. To mix it, stir the butter and sugar to a cream, beat the whites and yolks of the eggs separately; add the yolks to the butter and sugar, next part of the milk and half of the flour, and the whites, then the rest of the milk with the saleratus dissolved in it, and then the remainder of the flour, and last the grated nutmeg.

Lemon.

A pound each of flour and sugar, half a pound of butter, eight eggs, the rind of one lemon, and the juice of half of one.

Rice.

Weigh nine eggs, and their weight in sugar, and the weight of six in ground rice. Add a lemon, and a little salt. A very delicate cake.

Another.

One pound of sugar, three quarters of a pound of ground rice, thirteen eggs with the whites of four taken out, a small teaspoonful of salt. Flavor as above, or with the essence of lemon.

Pound.

A pound each of flour, sugar, and butter, ten eggs, half a nutmeg, the juice and part of the rind of a lemon. Some persons use only fourteen ounces of butter, and add a quarter of a teaspoonful of saleratus.

Cream.

Stir one teacup of cream, and two of sugar till well mixed, add two eggs beaten to a froth, and a little salt. Dissolve a teaspoonful of saleratus in a spoonful or two of milk, and add it. Then, immediately put in a cup or two of flour, and some essence of lemon, or other spice, and stir it a little. Then add flour enough to make it as thick as cup cake; stir it well eight or ten minutes, and bake in common cup-cake pans.

Harrison.

To two cups of molasses, put one of brown sugar, one of butter, one of sour cream, or milk, a cup of raisins, and one of currants, a teaspoonful of powdered clove, and two (rather small) of saleratus.

To mix it, cut the butter in little pieces, and put into a saucepan with the molasses, to melt. When the molasses boils up pour it immediately upon three or four cups of flour, and add the sugar, and half the cream. Stir it well, then add the saleratus, the rest of the cream, the spice, and flour enough to make it of the consistence of cup cake, and last, the fruit. Bake in cup-cake pans, rather slowly. All cake containing molasses is more liable to burn than that which has none.