Part 18 (1/2)

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800. +Citron Cake.+-- Cut pound citron into fine slices and prepare a cake batter the same as for Plain Cake; b.u.t.ter a large, round pan and line it with b.u.t.tered paper; pour in a layer of cake batter; then a layer of sliced citron; then batter and citron again; continue until all is used; bake in a medium hot oven till done, which will take about 1 hours; if the oven should be too hot cover the cake with b.u.t.tered paper.

801. +Lady Cake.+-- 1 cup b.u.t.ter, 2 cups sugar, 1 cup milk, 3 cups prepared flour, the whites of 8 eggs and the grated rind and juice of 1 lemon; stir b.u.t.ter and sugar with your hand to a light white cream and beat the whites to a stiff froth; take a silver spoon and stir the whites, the lemon, sifted flour and milk alternately into the creamed b.u.t.ter and sugar; b.u.t.ter a large mould and line it with b.u.t.tered paper; pour in the mixture and bake 1 hour. NOTE.-- pound blanched almonds cut into strips may be stirred into the cake mixture and flavored with vanilla; or 1 pint sh.e.l.led walnuts broken into pieces or pound finely cut citron can be stirred into the batter and flavored with essence of almonds; ice with clear icing.

802. +Dutchess Cake.+-- 1 cup b.u.t.ter, 1 cup milk, 2 cups sugar, 3 cups prepared flour, the yolks of 8 eggs and 2 teaspoonfuls peach extract; stir b.u.t.ter and sugar with the right hand to a light white cream; then stir with a spoon and add the yolks, 2 at a time, stirring a few minutes between each addition; next add the flavoring, the sifted flour and milk alternately; b.u.t.ter a large, round cake pan and line it with b.u.t.tered paper; pour in the cake mixture and bake in a medium hot oven 1 hour. NOTE.--1 pint sh.e.l.led walnuts broken into pieces may be stirred into this cake mixture or Brazil nuts may be used; also peanuts broken into pieces.

803. +Fruit Cake.+-- Prepare a cake batter the same as for Plain Cake; remove the stones from pound raisins; cut pound citron into fine slices and mix the raisins and citron with pound well washed and dried currants; dust the fruit with flour, stir it into the cake mixture and finish the same as Plain Cake.

804. +Rich Fruit Cake.+-- 2 pounds stoned raisins, 2 pounds seedless raisins, 2 pounds well washed and dried currants, 1 pound finely sliced citron, 1 pound b.u.t.ter, pint good brandy, 1 pint mola.s.ses, 1 pound brown sugar, 2 teaspoonfuls grated nutmeg, 2 teaspoonfuls ground cinnamon, cloves and mace, 12 eggs and 1 pound flour sifted with 2 teaspoonfuls baking powder; dredge the fruit with flour; stir b.u.t.ter and sugar with the hand to a light white cream; then stir with a wooden spoon and add the eggs, 1 at a time, stirring a few minutes between each addition; next add the mola.s.ses, brandy, spice and sifted flour and lastly stir in the fruit; b.u.t.ter 2 large, round cake pans and line them with brown paper; fill in the mixture and bake in a medium hot oven from 3 to 4 hours. Great care must be taken that the oven is just right, as the cake burns very easily.

805. +Orange Layer Cake.+-- cup b.u.t.ter, 1 cup sugar, cup milk, the whites of 3 eggs, 1 cups prepared flour and the grated rind of orange; stir b.u.t.ter and sugar with your right hand to a light white cream and add the grated orange rind; beat the whites to a stiff froth; then add them alternately with the sifted flour and milk to the above mixture; b.u.t.ter 2 large jelly cake tins and line them with b.u.t.tered tissue paper; put an equal portion of the cake batter into each pan; spread it evenly with a broad-bladed knife dipped in water and bake the cakes in a medium hot oven till a light brown and done, which will take from 15 to 20 minutes; to ascertain when cakes are done thrust a knitting needle into the center of them; if it comes out clean the cakes are done; if any dough adheres to it the baking must be continued; as soon as the cakes are done remove them from the oven; lay a clean cloth or paper on the kitchen table and dust over it some powdered sugar; turn the cakes out of pans upside down onto the cloth and let them lay till cold; in the meantime prepare the filling, as follows: Put in a small saucepan the juice of 1 orange, 1 teaspoonful lemon juice, a little grated orange peel, 1 teaspoonful b.u.t.ter and the yolks of 3 eggs; set the saucepan in a vessel of boiling water and stir the contents till they thicken; remove from the fire and when cold add cup sugar; lay one layer of cake, bottom side up, on a jelly cake dish and spread over it the orange mixture; lay over the remaining layer, right side up, and dust with powdered sugar; or ice the cake with clear icing; or cover the top of cake with an orange glaze.

806. +Lemon Layer Cake.+-- 1 cup b.u.t.ter, 1 cup milk, 2 cups sugar, 3 cups prepared flour and the whites of 6 eggs; stir b.u.t.ter and sugar with the right hand to a light white cream, then stir it with a spoon; beat the whites to a stiff froth; add by degrees the sifted flour, the beaten whites and milk alternately to the above mixture; b.u.t.ter 4 good sized jelly tins and line them with b.u.t.tered paper; then fill in a thin layer of the cake mixture, spread it smooth with a knife and bake in a medium hot oven to a light brown and well done; in the meantime prepare a filling as follows:--Put in a small saucepan the grated rind and juice of 1 lemon, the yolks of 6 eggs, 1 tablespoonful b.u.t.ter and 2 tablespoonfuls water; set the saucepan in a vessel of boiling water and stir till contents thicken; remove from fire when cold, add 1 cup sugar; when cake is done remove it from oven, lay a clean cloth on a table, dust over some powdered sugar and turn the cake out of pan onto the cloth; when cold put 1 layer on a jelly cake dish, bottom side up, and spread over ? of the lemon mixture; put on another layer, upside down, and spread it with the mixture; then treat the third layer the same way; then put on the last layer, right side up, and cover the top with a lemon glaze or dust it with powdered sugar. NOTE.--If this cake is not wanted so large it may be divided into 2 cakes, taking 2 layers for each cake; or use half the quant.i.ties. Cream or jelly may be used instead of lemon filling.

807. +Chocolate Layer Cake.+-- 4 eggs, 1 cup b.u.t.ter, 2 cups sugar, 1 cup milk, 3 cups prepared flour and 1 teaspoonful vanilla; stir b.u.t.ter and sugar to a light white cream and add the eggs, 1 at a time, stirring a few minutes between each addition; next add vanilla, the sifted flour and milk alternately; bake in paper lined jelly tins in a quick oven; make 4 layers; in the meantime prepare the following filling:--Beat the whites of 3 eggs to a stiff froth and add 1 cups powdered sugar, 4 tablespoonfuls Baker's grated chocolate and 1 teaspoonful vanilla; mix all well together and put it between the layers and on top; or put boiled chocolate glaze between the layers and over the top (see Boiled Chocolate Glaze).

The top of cake may be ornamented with blanched almonds laid in a circle around the top and some in the center.

808. +Chocolate Cream Cake.+-- 1 cup sugar, cup milk, 1 cups prepared flour, 1 tablespoonful b.u.t.ter, 2 eggs and mix the same as in foregoing recipe; bake in 2 layers in jelly tins; for the cream:--Boil cup milk and add tablespoonful b.u.t.ter, 2 tablespoonfuls grated chocolate, cup sugar and 1 tablespoonful cornstarch wet with a little cold water; stir and boil for a few minutes; remove from fire and mix with 1 beaten egg and teaspoonful vanilla extract; when cold lay one of the cake layers on a flat dish and spread half the chocolate mixture over it; put on the other layer, spread over the top the remaining chocolate cream and decorate the top with sh.e.l.led walnuts.

809. +Cocoanut Layer Cake.+-- cup sugar, cup b.u.t.ter, 1 cups prepared flour, the grated rind and juice of lemon, the whites of 3 eggs and cup milk; stir b.u.t.ter and sugar to a light white cream; beat the whites to a stiff froth and add them by degrees alternately with the sifted flour and milk to the creamed b.u.t.ter and sugar; b.u.t.ter 2 good sized jelly cake tins and line them with b.u.t.tered paper; put an equal portion in each tin, spread it evenly with a broad-bladed knife dipped in water and bake them in a medium hot oven to a delicate brown color; when done remove them from oven and let them stand for a few minutes; then turn the cakes onto b.u.t.tered paper to cool; in the meantime grate 1 cocoanut and beat the white of 1 egg to a stiff froth; add cup powdered sugar and the juice of lemon; lay one cake layer, bottom side up, on a jelly cake dish, spread over half the white icing and sprinkle over a thick layer of the freshly grated cocoanut; put on the remaining layer, right side up, spread over the rest of icing, cover with a thick layer of the cocoanut and sift over some powdered sugar. This cake may be served as a dessert with vanilla sauce.

810. +Lemon Cream Cake.+-- cup b.u.t.ter, 1 cup sugar, the whites of 3 eggs, cup milk, 1 cups prepared flour and the grated rind and juice of lemon; stir b.u.t.ter and sugar to a cream; beat the whites to a stiff froth and add them alternately with the sifted flour and milk to the creamed b.u.t.ter and sugar; add lastly the lemon; b.u.t.ter 2 jelly tins and dust them with cracker dust; put in the mixture, spread it evenly with a knife and bake a light brown; when done put a napkin or clean cloth on the kitchen table and dust with powdered sugar; turn the cakes upside down onto the napkin and let them lay till cold; cream for filling:--Boil cup milk with 2 tablespoonfuls sugar; dissolve 1 tablespoonful cornstarch in cup cold milk, stir it into the boiling milk and boil a few minutes; add 1 teaspoonful b.u.t.ter, a pinch of salt and remove it from fire; beat up the yolks of 3 eggs with 1 tablespoonful cold milk, stir them into the cornstarch and add 1 teaspoonful essence of lemon; when cold put 1 layer of cake, upside down, onto a plate and spread over the cream; put the other layer over it, right side up, and dust the top with powdered sugar.

811. +Vanilla Cream Cake+ is made the same as Lemon Cream Cake, using vanilla flavoring instead of lemon.

812. +Jelly Cake, No. 1.+-- 3 eggs, 1 cup powdered sugar, 1 cup sifted flour mixed with 1 teaspoonful baking powder, 2 tablespoonfuls water and the grated rind of lemon; stir sugar and eggs to a cream and add alternately the sifted flour, water and lemon; b.u.t.ter 3 medium sized jelly tins and dust them with finely sifted bread crumbs; put an equal portion of the cake mixture into each tin, spread it evenly and bake in a medium hot oven to a delicate brown; when done remove the cakes from oven.

813. +Jelly Cake, No. 2.+-- cup b.u.t.ter, 2 cups sugar, 1 cup milk, 3 cups flour, 1 teaspoonfuls baking powder, 4 eggs and 1 teaspoonful essence of lemon; stir b.u.t.ter and sugar with the right hand to a light white cream; then stir with a spoon and add the eggs, 1 at a time, stirring a few minutes between each addition; next add the lemon and then alternately the milk and flour; bake in 3 jelly cake tins in a medium hot oven to a delicate brown color; the tins should be lined with b.u.t.tered paper; when cold lay the layers over one another with jelly between and dust the top with powdered sugar or ice it with fruit icing.

814. +Jelly Cake, No. 3.+-- Stir pound b.u.t.ter with pound powdered sugar to a light cream and add alternately 1 cups prepared flour (sifted), the whites of 4 eggs beaten to a stiff froth and 10 drops extract of bitter almonds; b.u.t.ter 2 good sized jelly cake tins and line them with b.u.t.tered paper; put an equal portion of the cake mixture into each one, spread it evenly with a knife dipped in water and bake to a delicate brown color; when cold arrange in layers with jelly between and sift fine sugar over the top.

815. +Wine Glazed Cake.+-- 4 eggs, 1 cup flour, cup sugar, 1 teaspoonful baking powder and the grated rind and juice of lemon; stir eggs and sugar to a cream; sift the flour and baking powder together and add them with the lemon to the above mixture; b.u.t.ter a round cake pan and dust it with fine bread crumbs; pour in the mixture and bake about hour in a moderate oven; for glazing dissolve cup sugar in cup cold water and put it over the fire to boil until the sugar forms a thread between 2 fingers; then add 1 tablespoonful sherry wine, remove it from the fire and stir until a skin forms on top; then slowly pour it over the cake.

816. +Wine Glazed Cream Cake.+-- Stir 4 eggs with cup granulated sugar to a cream and add cup sifted flour in which 1 teaspoonful baking powder has been mixed; bake in a round pan; when done pour over a wine glaze the same as in foregoing recipe and decorate the top with blanched almonds, hazel or walnuts; when cold cut the cake in half with a sharp knife; spread the under half thickly with whipped cream, put the other layer over it and cover the top with whipped cream. NOTE.--This mixture may be baked in a long, shallow pan and before putting it into the oven sprinkle 2 tablespoonfuls granulated sugar over the top. When done cut into squares; or omit the sugar and when done glaze with boiled sugar glaze and cut into squares.

817. +Pineapple Cake.+-- pound b.u.t.ter, 1 pound powdered sugar, pound flour, 1 heaping teaspoonful baking powder, pint pineapple syrup, 2 whole eggs, the yolks of 4 and 1 teaspoonful essence of vanilla; wash the b.u.t.ter several times in cold water and dry it in a napkin; put b.u.t.ter and sugar in a mixing bowl and stir with the right hand to a light white cream; then stir with a spoon and add the 2 whole eggs, 1 at a time, stirring a few minutes between each addition; next add the yolks, 1 at a time; sift flour and baking powder together; add the flour and pineapple syrup alternately to the above mixture; b.u.t.ter 3 large, deep jelly cake tins and dust them with flour; put an equal portion of the cake batter into each pan, spread it evenly with a broad-bladed knife dipped in water and bake the cakes in a medium hot oven to a delicate brown; when done remove the cakes from the oven; lay a napkin on a pastry board and dust over some powdered sugar; turn the cake out, upside down, onto the napkin; when cold put one cake, bottom side up, on a cake dish and spread over a layer of pineapple marmalade; put on the last layer, right side up, and cover the top with pineapple glaze made as follows:--Stir pound powdered sugar with 3 or 4 tablespoonfuls pineapple syrup and a few drops of prepared saffron to a stiff sauce; set it for a few minutes over the fire, stirring constantly until lukewarm; then pour it by spoonfuls over the cake and lay some preserved pineapple slices in a circle around the cake; or use candied pineapple.

818. +Wild Rose Cake.+-- 1 pound powdered sugar, pound flour, pound b.u.t.ter, 1 teaspoonful baking powder, the whites of 8 eggs and 1 cup white brandy; sift flour and baking powder together; wash the b.u.t.ter in cold water, to remove the salt, and dry it in a napkin; put b.u.t.ter and sugar in a mixing bowl and stir it with the right hand to a light white cream; beat the whites to a stiff froth and stir them with a spoon in small portions alternately with the flour and brandy into the creamed b.u.t.ter; divide the mixture into 4 equal parts; add to one part a little prepared cochineal, to color it a delicate pink, and flavor with 2 teaspoonfuls rose water; stir into the second part 2 tablespoonfuls cocoa and 1 teaspoonful vanilla sugar; add to the third part the yolks of 2 eggs and teaspoonful essence of bitter almonds; leave the fourth part white and flavor it with 1 teaspoonful essence of lemon; take some large, deep jelly cake tins, rub them well inside with b.u.t.ter and dust with flour; put each part of cake mixture into a separate pan and spread the batter smooth with a broad-bladed knife; then bake in a medium hot oven to a delicate brown and well done; lay some clean brown paper or a napkin on a table and dust over some powdered sugar; as soon as one cake is done remove from the oven and let it stand 3 minutes; then turn the pan upside down onto the paper; treat the remaining cakes the same way; as soon as the cakes are cooled off prepare a meringue as follows:--Beat the whites of 5 eggs to a stiff froth and mix them with pound powdered sugar; have ready pound blanched almonds, pound blanched walnuts and pound blanched Brazil nuts; chop the nuts fine; when all is prepared put the cakes together and put the white layer upside down on a jelly dish; spread over the layer ? the meringue and sprinkle over ? the chopped nuts; then put on the dark layer; spread again with meringue and sprinkle with nuts; next put on the yellow layer; spread over the remaining meringue and sprinkle over the nuts; lay the pink layer on top, with the right side up, and cover with the following glaze:--Mix pound powdered sugar with a few spoonfuls red fruit juice or fruit syrup, such as red cherry, raspberry or strawberry syrup; stir the sugar to a thick sauce, set it over the fire and stir constantly until the sugar is lukewarm; then pour it by spoonfuls over the cake; lay blanched almonds and blanched walnuts in a circle around the edge of cake and a few in the center.

819. +Biscuit au beurre.+-- pound powdered sugar, pound sifted flour, pound cornstarch, pound melted b.u.t.ter, 7 eggs and the grated rind of 1 lemon; beat the 7 whites to a stiff froth and add by degrees the yolks and sugar; set this on a hot stove and beat till it is warm; then remove it and continue the beating until nearly cold; strain the melted b.u.t.ter into a cup and continue the beating with the right hand; hold the cup with the melted b.u.t.ter in the left hand; pour b.u.t.ter into the mixture gradually; next stir in the sifted flour and cornstarch; b.u.t.ter a round cake pan and line it with b.u.t.tered tissue or waxed paper; pour in the mixture; cover the bottom of a pie plate with salt, set the pan with cake onto this and bake hour in an oven not too hot; if it browns too much put paper over it.

820. +Fine Sponge Cake.+-- 1 pound powdered sugar, 12 eggs and not quite 1 pound (about 2 tablespoonfuls less) of flour; then add the grated rind and juice of 1 lemon; put the flour into a tin pan and set it in front of oven to get warm; put the eggs, sugar and lemon into a deep stone mixing bowl; set the bowl into a large dishpan of hot water in such a way that the bowl is half covered with water; beat the contents of bowl with an egg beater for hour; then slowly add the flour, continue the beating for a few minutes longer and pour the mixture into a large round pan or 2 medium sized ones; the pan should be previously well b.u.t.tered and lined with fine brown b.u.t.tered or waxed paper; bake 1 hour in a slow oven. Sponge cake made according to this recipe is elegant, but care must be taken to follow the instructions exactly. Half these quant.i.ties will make a good sized cake. If the oven should be rather hot at the bottom put in a large pie plate with salt, set the pan with cake onto it and bake.

821. +Delicate Sponge Cake.+-- 9 eggs, 1 small cups granulated sugar, 1 small cups flour (sifted 3 times) and the grated rind and juice of 1 lemon; put the 9 yolks in a bowl and the whites into a deep dish; add to the yolks the sugar and stir them to a cream; beat the whites to a stiff froth and add the remaining sugar, beating constantly; then add slowly, in small portions, the creamed yolks; next the lemon; continue the beating with an egg beater until all is well mixed; then stir in lightly the sifted flour; b.u.t.ter a long, shallow pan and line it with b.u.t.tered paper; pour in the mixture and bake in a slow oven hour to a delicate brown; when done carefully remove the cake from oven and let it stand for a few minutes before taking out of the pan. This cake may be iced either with clear icing or wine or fruit glaze.