Part 58 (1/2)

Peel two large oranges, remove the seeds, chop them fine, add half a peeled lemon, one cup of sugar and the well-beaten white of an egg.

Spread between the layers of ”Silver Cake” recipe.

No. 13. FIG FILLING.

Take a pound of figs, chop fine, and put into a stewpan on the stove; pour over them a teacupful of water and add a half cup of sugar. Cook all together until soft and smooth. When cold spread between layers of cake.

No. 14. FRUIT FILLING.

Four tablespoonfuls of _very finely_ chopped citron, four tablespoonfuls of finely chopped seeded raisins, half a cupful of blanched almonds chopped fine, also a quarter of a pound of finely chopped figs. Beat the whites of three eggs to a stiff froth, adding half of a cupful of sugar; then mix thoroughly into this the whole of the chopped ingredients. Put it between the layers of cake when the cake is _hot_, so that it will cook the egg a little. This will be found delicious.

BREAD OR RAISED CAKE.

Two cupfuls of raised dough; beat into it two-thirds of a cup of b.u.t.ter and two cups of sugar creamed together, three eggs, well beaten, one even teaspoonful of soda dissolved in two tablespoonfuls of milk, half a nutmeg grated, one tablespoonful of cinnamon, a teaspoonful of cloves, one cup of raisins. Mix all well together, put in the beaten whites of eggs and raisins last; beat all hard for several minutes; put in b.u.t.tered pans and let it stand half an hour to rise again before baking. Bake in a _moderate_ oven. Half a gla.s.s of brandy is an improvement, if you have it convenient.

FRUIT CAKE. (Superior.)

Three pounds dry flour, one pound sweet b.u.t.ter, one pound sugar, three pounds stoned raisins, two pounds currants, three-quarters of a pound sweet almonds blanched, one pound citron, twelve eggs, one tablespoonful allspice, one teaspoonful cloves, two tablespoonfuls cinnamon, two nutmegs, one wine-gla.s.s of wine, one wine-gla.s.s of brandy, one coffeecupful mola.s.ses with the spices in it; steep this gently twenty or thirty minutes, not boiling hot; beat the eggs very lightly; put the fruit in last, stirring it gradually, also a teaspoonful of soda dissolved in a tablespoonful of water; the fruit should be well floured; if necessary add flour after the fruit is in; b.u.t.ter a sheet of paper and lay it in the pan. Lay in some slices of citron, then a layer of the mixture, then of citron again, etc., till the pan is nearly full. Bake three or four hours, according to the thickness of the loaves, in a tolerably hot oven, and with steady heat. Let it cool in the oven gradually. Ice when cold. It improves this cake very much to add three teaspoonfuls of baking powder to the flour. A fine wedding cake recipe.

FRUIT CAKE BY MEASURE, (Excellent.)

Two scant teacupfuls of b.u.t.ter, three cupfuls of dark brown sugar, six eggs, whites and yolks beaten separately, one pound of raisins, seeded, one of currants, washed and dried, and half a pound of citron cut in thin strips; also half a cupful of cooking mola.s.ses and half a cupful of sour milk. Stir the b.u.t.ter and sugar to a cream, add to that half a grated nutmeg, ope tablespoonful of ground cinnamon, one teaspoonful of cloves, one teaspoonful of mace, add the mola.s.ses and sour milk. Stir all well; then put in the beaten yolks of eggs, a wine-gla.s.s of brandy; stir again all thoroughly, and then add four cupfuls of sifted flour alternately with the beaten whites of eggs.

Now dissolve a level teaspoonful of soda and stir in thoroughly. Mix the fruit together and stir into it two heaping tablespoonfuls of flour; then stir it in the cake. b.u.t.ter two common-sized baking tins carefully, line them with letter paper well b.u.t.tered, and bake in a moderate oven two hours. After it is baked, let it cool in the pan.

Afterward put it into a tight can, or let it remain in the pans and cover tightly. Best recipe of all.

_Mrs. S. A. Camp, Grand Rapids, Mich._

WHITE FRUIT CAKE.

One cup of b.u.t.ter, two cups of sugar, one cup of sweet milk, two and one-half cups of flour, the whites of seven eggs, two even teaspoonfuls of baking powder, one pound each of seeded raisins, figs and blanched almonds, and one quarter of a pound of citron, all chopped fine. Mix all thoroughly before adding the fruit; add a teaspoonful of lemon extract. Put baking powder in the flour and mix it well before adding it to the other ingredients. Sift a little flour over the fruit before stirring it in. Bake slowly two hours and try with a splint to see when it is done. A cup of grated cocoanut is a nice addition to this cake.

MOLa.s.sES FRUIT CAKE.

One teacupful of b.u.t.ter, one teacupful of brown sugar, worked well together; next, two teacupfuls of cooking mola.s.ses, one cupful of milk with a teaspoonful of soda dissolved in it, one tablespoonful of ginger, one tablespoonful of cinnamon and one teaspoonful of cloves, a little grated nutmeg. Now add four eggs well beaten and five cups of sifted flour, or enough to make a stiff batter. Flour a cup of raisins and one of currants; add last. Bake in a very _moderate_ oven one hour. If well covered will keep six months.

SPONGE CAKE.

SEPARATE the whites and yolks of six eggs. Beat the yolks to a cream, to which add two teacupfuls of powdered sugar, beating again from five to ten minutes, then add two tablespoonfuls of milk or water, a pinch of salt and flavoring. Now add part of the beaten whites; then two cups of flour in which you have sifted two teaspoonfuls of baking powder; mix gradually into the above ingredients, stirring slowly and lightly, only enough to mix them well; lastly add the remainder of the whites of the eggs. Line the tins with b.u.t.tered paper and fill two-thirds full.

WHITE SPONGE CAKE.

Whites of five eggs, one cup of flour, one cup sugar, one teaspoonful baking powder; flavor with vanilla. Bake in a quick oven.