  In the manufacture of cakes it is of very great importance that the materials be of a good quality. It is better to make a plain cake of good materials than a richer one of those of an inferior quality. Eggs should be beaten in a broad pan until they are thick, the yelks when whisked alone will be as thick as batter. The whites when beaten by themselves, should be dry and frothy, and appear full of small white grains. For most cakes the fine white pulverized sugar is best. The flour should always be sifted, as it renders the cakes lighter. Never warm butter in the pan it is to be beaten in, as it will be likely to make your cake heavy. If the weather is cold let the butter stand in the warm kitchen some time and it will be soft enough, the action of beating the butter and sugar, and the friction produced, softens the butter sufficiently. Never beat cakes with your hand, the warmth FRUIT OR PLUM CAKE, No. 1.361. One pound of flour, Sift the flour, prepare the spice, wash, pick and dry the currants, and seed the raisins. With a wooden ladle beat the butter and sugar together in a deep pan. When it is smooth and light, beat the eggs. They should be whisked till they are thick, as the lightness of the cake depends in a great measure upon its being well beaten. Stir in a portion of the egg and flour into the butter and sugar, then a little more, till all is in and thoroughly incorporated. Add the liquor and spice gradually, and lastly the fruit, which must be well Instead of the liquor, rose-water or lemon may be added to suit the taste. FRUIT OR PLUM CAKE, No. 2.362. One pound of flour, Stir the butter and sugar together till it is very smooth and light. Whisk the eggs till they are as thick as batter, and stir them into the butter and sugar alternately with the flour. Add the spice and liquor very gradually, then the fruit, which must be floured before it is put in, or it will settle If it is baked in a tin or iron pan, butter the pan, line the bottom and sides with very thick white or brown paper, butter the paper well, and pour in the mixture. Bake in a moderate oven five hours. As many object to the use of wine and brandy, this cake may be finely flavored with a glass of rose-water instead; or a little lemon juice and a portion of the rind of the lemon grated in it. NEW YORK PLUM CAKE.363. One pound of butter, Slice the citron, pick, wash and dry the currants, seed the raisins and mix the fruit together, and dredge over it as much flour as will adhere to it. Rose-water and lemon may be used to flavor it instead of the liquor. A wine-glass of rose-water and as much lemon as to give it a taste. POUND CAKE, No. 1.364. One pound of flour, Beat the butter and sugar together; when it is perfectly light stir in the eggs, which must have been whisked to a thick froth; add the flour, then the nutmeg and rose-water. Beat the whole for a quarter of an hour. Butter your pan, line it with paper, which should be well buttered, and pour in the mixture. Bake it for three hours in a mode POUND CAKE, No. 2.365. One pound of butter, Beat the butter and sugar to a cream, whisk the eggs till they are very light, then add them to the butter and sugar alternately with the flour. Stir in the spice and liquor, and beat the whole very hard for ten or fifteen minutes. Line your pan with two or three thicknesses of paper well buttered, pour in the mixture, and bake it in a moderate oven for about three hours. Two pounds of dried currants may be added to this cake if you choose. COMMON POUND CAKE.366. One pound of flour, Beat the butter and sugar till light and creamy; whisk the eggs till they are thick. Stir the eggs into the butter and sugar, by degrees, alternately with the flour. Add gradually the spice and liquor. Beat the whole very hard for fifteen minutes. Line your pan with paper well buttered; pour in the mixture and bake it in a moderate oven for about three hours. When the edges appear to leave the sides of the pan the cake is nearly done. This cake is very good, but the spice gives it a dark color. Leave out the spice if you would have your cake a handsome color. COCOA-NUT POUND CAKE.367. One pound of butter, Peel the brown skin off the cocoa-nut and grate it. Beat the butter and sugar to a cream, whisk the eggs and add to it, and stir in the flour. Add gradually the grated nut and rose-water. Beat the mixture very hard for ten or fifteen minutes; butter your pan, line the sides with thick paper, INDIAN POUND CAKE.368. Three-quarters of a pound of sugar, Mix the wheat and Indian meal together. Stir the butter and sugar to a cream; beat the eggs light and add to it, then the flour; add the spices and liquor; beat it well. Line your pan with paper well buttered and pour in the mixture, or bake it in an earthen mould in a moderate oven. Rose-water may be substituted for the brandy. LOAF CAKE.369. Four cups of flour, Beat the butter and sugar to a cream, whisk the eggs very thick, and stir them into the butter and sugar, add the flour, and beat the whole very hard. Add the milk, spice and liquor. Butter an earthen cake-mould or iron pan, pour in the mixture, and bake about two hours in a moderate oven. This is a plain cake, and is very good for a lunch. Instead of the brandy, grated lemon peel may be added. BRISTOL LOAF CAKE.370. Five ounces of butter, Mix the flour, leaving out a quarter of a pound, with the butter cut in small pieces, the sugar, cinnamon and fruit; add milk enough to form a thick INDIAN LOAF CAKE.371. One pound of Indian meal, Cut up the butter in the Indian meal, pour over it as much boiling milk as will make a thick batter. Beat the eggs very light; when the batter is cool pour them into it. Seed the raisins, wash, pick, and dry the currants, mix them with the raisins, and dredge as much wheat flour on them as will adhere to them. Stir the fruit into the batter and add the sugar. Bake it in a moderate oven two hours. ALMOND CAKE.372. Ten eggs, Beat the eggs, the yelks and whites separate, when the yelks are very light add the sugar and the almonds, which must have been blanched and pounded with the rose-water. Beat the whole well. Whisk the whites to a dry froth, and stir in one-half the white with one-half the flour till it is thoroughly mixed, then add the other half of the white and flour. Do not beat it after the white is in, as that will make it tough and heavy. SPONGE CAKE, No. 1.373. Three-quarters of a pound of flour, Beat the yelks and sugar together until they are very light. Whisk the whites till they are perfectly dry, add the rose-water, then the whites and flour alternately, but do not beat it after the whites are in. Butter your pans, or if you wish to bake it in one large cake, grease a mould, pour in the mixture, and bake it. The small cakes should have sugar sifted over them before they are set in the oven, and the oven should be hot. SPONGE CAKE, No. 2.374. One pound of sugar, Dissolve the sugar in one gill of water, then put it over the fire and let it boil. Beat the eggs a few minutes, till the yelks and whites are thoroughly mixed together, then stir in very gradually the boiling sugar; beat the eggs hard all the time you are pouring the sugar on them. Beat the mixture for three-quarters of an hour; it will get very light. Stir in the flour very gently, and add the grated rind of a lemon. Butter your pan and set it in the oven immediately. SPONGE CAKE, No. 3.375. Five eggs, Separate the yelks from the whites. Beat the yelks and sugar together until they are very light, then add the whites after they have been whisked to a dry froth, alternately with the flour. Stir in the lemon, put the mixture in small pans, sift sugar over them, and bake them. JUMBLES.376. One pound of sugar, Beat the butter and sugar till smooth and light. Whisk the eggs, stir them into the butter and sugar, then add the rose-water and flour. Roll the dough in strips half an inch wide and four inches long, join them at both ends so as to form rings, sift sugar over, place them on tins, and bake them in a slow oven. SPANISH JUMBLES.377. One pound of butter, Beat the butter and sugar to a cream. Whisk the eggs very light and add them to it with the spice, and stir in flour enough to form a soft dough. Roll the dough in strips about four inches long, join the ends so as to form rings. Butter your tins PLAIN JUMBLES.378. Two pounds of flour, Beat the butter and sugar to a cream; add the eggs, which must have been whisked till very thick, and some essence of lemon, then pour in the milk and salÆratus. The salÆratus should be dissolved in water, and a tea spoonful of this solution be mixed with the milk. Bake in the form of jumbles. COCOA-NUT JUMBLES.379. Half a pound of butter, Peel off the brown skin, wash the cocoa-nut and grate it. Beat the butter and sugar to a cream. GINGER FRUIT CAKE.380. Three-quarters of a pound of sugar, Beat the butter and sugar to a cream. Add to this the eggs well beaten, then the ginger and cinnamon, and molasses and flour. Stir all very hard. Flour the fruit and stir in last, with the salÆratus. Line your pan with several thicknesses of buttered paper, pour in the mixture, and bake in a slow oven. GINGER CUP CAKE.381. Two cups of butter, Beat the butter and sugar to a cream. Whisk the eggs light and add to it, then stir in the other ingredients. Butter a pan or earthen mould and pour in the mixture, bake in a moderate oven. Or it may be baked in queen-cake pans. GINGER-NUTS.382. Half a pound of butter, Stir the butter and sugar together; add the spice, ginger, molasses, and flour enough to form a dough. Knead it well, make it out in small cakes, bake them on tins in a very moderate oven. Wash them over with molasses and water before they are put in to bake. GINGER-BREAD, No. 1.383. One pound of sugar, Rub the butter in the flour; add the other ingredients. Roll out the dough, cut it into cakes, place them on buttered tins, and bake in a moderately cool oven. Wash the cakes over with molasses and water before you bake them. GINGER-BREAD, No. 2.384. Half a pound of sugar, Rub the flour and butter well together, add the other ingredients. Roll out the dough, cut it in cakes, place them on tins, wash them over with molasses and water and bake them in a very moderate oven. BOSTON GINGER-BREAD.
Rub the butter and flour together, and add the other ingredients. Roll it out in sheets, cut them, butter your tins, place them, and wash the cakes over with molasses and water before they are put in the oven. They require a very moderate heat to bake them, as they easily scorch. COMMON GINGER-BREAD.386. Half a pound of butter, Rub the flour and butter together and add the other ingredients. Knead the dough well. Roll it out, cut it in cakes, wash them over with molasses and water, and bake them in a moderate oven. PLAIN GINGER-BREAD.
Cut up the butter in the flour, add to it the sugar and ginger, and stir in molasses barely enough to moisten the flour, as it will become softer by kneading. Knead the dough well, roll it out in sheets, cut it in cakes, place them on tins, wash them over with molasses and water, and bake in a cool oven. SODA BISCUIT.388. Six ounces of butter, Melt the butter in the milk and dissolve the soda in it. Stir in the sugar, and add flour enough to form a stiff dough. Knead it well, roll it out thin, then knead it up again until it is smooth and light. Roll it out in sheets about a quarter of an inch thick, cut it into cakes, and bake them in a rather hot oven. KISSES, OR CREAM CAKE.
Whisk the whites to a dry froth, then add the powdered sugar, a tea spoonful at a time, till the egg is as thick as very thick batter. Wet a sheet of white paper, place it on a tin, and drop the egg and sugar on it in lumps about the shape and size of a walnut. Set them in a cool oven, and as soon as the surface is hardened take them out; with a broad bladed knife, take them off the paper, place the flat parts of two together, put them on a sieve in a very cool oven to dry. SUGAR CAKE.390. Half a pound of butter, Beat the butter and sugar together. Whisk the eggs light and add them, then stir in the milk and flour alternately, so as to form a dough. Roll it out, cut it in cakes, and bake them in a moderate oven. FEDERAL CAKE.391. Two pounds of flour, Rub the butter and flour together, add the sugar and beaten egg, then the salÆratus, lemon, cinnamon, and milk. Roll out the dough in sheets, cut the cakes in the form of a diamond, and bake in a tolerably hot oven. WHITE CUP CAKE.392. One cup of butter, Beat the butter and sugar to a cream. Whisk the eggs very light, and add them gradually with the flour, add the rose-water and salÆratus, and if this should not be quite as thin as pound cake bat The yelks of the eggs which are left may be used for a pudding. GERMAN CAKE.393. Three-quarters of a pound of butter, Beat the butter and sugar together. Whisk the eggs, and add with the other ingredients. Roll out the dough in sheets, cut them in cakes with a tin cutter or the top of a tumbler. Bake in a moderate oven. SEED CAKE.394. Half a pound of butter, Rub the butter in the flour and sugar, then add the seed, salÆratus, and milk. Knead the dough till it is smooth. Roll it out, cut it in cakes, and bake them in a moderately hot oven. CURRANT CAKE.395. A quarter of a pound of butter, Rub the butter, sugar, and flour together with the fruit, which must have been washed, picked, and dried. Beat the eggs and add with the brandy or rose-water, and milk enough to form a dough. Roll it out thin cut it into cakes. ROCK CAKE.396. Three eggs, (the whites only.) Whisk the eggs very light and dry, then add gradually a tea spoonful of the sugar at a time. ELECTION CAKE.397. Two pounds of sugar, Set a sponge the evening before with a pint of milk, a gill of yeast, a little salt, and flour enough to make a thick batter. The next morning stir the butter and sugar together, whisk the eggs, and add to it with the sponge and other ingredients, and flour enough to form a dough. Knead it, butter your pan, put in the dough; let it rise. When it is light bake it. DEVONSHIRE CAKES.398. Half a pound of sugar, Beat the eggs very light, stir the butter and sugar to a cream, and mix them together, with the nutmeg, carraway seed and flour. Knead the dough, roll it out rather thin, cut the cakes, butter your tins, put them on so as not to touch each other. SCOTCH CAKE.399. Three-quarters of a pound of butter, Stir the butter and sugar together, then add the cinnamon, flour and milk; roll out the dough into sheets, cut it in cakes and bake them in a moderate oven until they are brown. CRULLERS.400. Five eggs, Beat the butter and sugar together till it is light. Whisk the eggs, and then stir in the spice and liquor. Beat the whole very hard; add the salÆratus, and as much flour as will form a soft dough, cut it in strips, twist them and drop them in a pot of boiling lard. When they are of a light brown they will be done. Sift sugar over them when cold. DUTCH LOAF.401. A quarter of a pound of butter, Make a sponge the evening before you wish to bake the cake, of a tea cupful and a half of milk, and as much flour stirred into it as will form a thick batter, with a little salt, and one gill of good yeast. In the morning this sponge should be light. Then beat the butter and sugar together, add the cinnamon, currants and sponge, with flour enough to form a dough. Butter a pan, and when it is light, bake it in an oven about as hot as for bread. RICE CUP CAKE.402. Two cups of sugar, Beat the butter and sugar very light; whisk the eggs till they are very thick, and stir in; add the nutmeg and the flour gradually, then the rose-water. Beat the whole very hard for ten minutes. Stir in the fruit, which must be floured to prevent it from sinking to the bottom of the cake. Butter a pan, line it with thick paper well buttered, and bake it in a moderate oven. Or you may bake the batter in small pans. COCOA-NUT CAKES.403. Three eggs, Whisk the eggs very light and dry, add the sugar gradually, and when all the sugar is in stir in the cocoa-nut. Roll a table spoonful of the mix SPANISH BUNS.404. One pound of flour, Cut up the butter and rub it well with the flour, add the sugar, beat the eggs very light, and stir in lastly the spices and rose-water, with milk enough to form a very thick batter, then add the yeast. The next morning stir it again and let it rise the second time. Butter your pans and fill them three parts full. When they are done and cold sift sugar over, and with a sharp knife cut them in squares. BUNS.405. One pound of flour, Warm the butter in the milk. Beat the eggs. Mix the eggs with the milk and butter, and pour altogether into the pan of flour, then add the rose-water, cinnamon and yeast. Mix all thoroughly, knead the dough well, let it rise, when light make it out into cakes, put them in buttered pans, let them stand till they rise again and bake them. DOUGH-NUTS.406. Three pounds of flour, Rub the butter and flour well together, and add the spices and sugar. Whisk the eggs, stir them in with the rose-water and yeast, and milk enough to form a soft dough. Stand it away to rise; MACAROONS.407. Three eggs, Whisk the eggs till they are very dry, then add gradually a tea spoonful of the sugar at a time, for if too much is put in at once it will thin the egg. Beat it hard until all the sugar is in. Have your almonds blanched and bruised in a mortar, but they must not be pounded to a paste. Then stir in the almonds, drop a spoonful in a place, on sheets of white paper laid on tins, and bake them in a cool oven till they have just a tinge of brown. LADY CAKE.408. Three-quarters of a pound of butter, Beat the butter and sugar to a cream; pour boiling water over the almonds, let them stand a little time, blanch them, pound them in a mortar, adding but a few at a time, with a little rose-water to prevent them from getting oily, add to them the remainder of the rose-water, then stir the almonds into the butter and sugar. Whisk the whites very dry, and stir them gradually into the butter and sugar with the flour. Butter your pans and bake them in a moderate oven. It may be baked in one large cake. COMPOSITION CAKE.409. Two cups of butter, Stir the butter and sugar to a cream, beat the eggs and add to it, then the spice, liquor and salÆratus; lastly the raisins, which must be seeded and SCOTCH LOAF.410. One pound of flour, Pick, wash and dry the currants, and dredge as much flour over as will adhere to them. Beat the butter and sugar till it is smooth and light; whisk the eggs to a froth, stir them into the butter and sugar alternately with the flour; add the spice and liquor, beat the whole very hard for ten minutes; lastly stir in the fruit and salÆratus. Butter an earthen cake mould or iron pan, pour in the mixture, and bake for about two hours in a moderate oven. FRENCH CAKE.411. One pound of sugar, Seed the raisins, slice the citron in very small thin pieces, wash, pick, and dry the currants, prepare the spice, pour some hot water on the almonds, let them stand a few minutes, then take each kernel between the thumb and finger, gently press it and the skin will come off. Put them in a marble or wedgewood mortar, and pound them to a paste, add a little water or milk to them whilst you are pounding them, or they will be oily. Mix your fruit together, and dredge as much flour over it as will adhere to it. Beat the butter and sugar together till it is perfectly light and smooth. Whisk the yelks of the eggs, without the whites, till they are very thick. Stir the yelks into the butter and sugar. Add to this the spice, liquor, and almonds. Beat it very hard for five minutes. Whisk the whites till they are dry and present a grained appearance. Stir the whites and flour into the batter alter Line your pans with thick paper well buttered, and pour in the mixture. Bake in a moderate oven for three hours. A wine glassful of rose-water may be used instead of the wine and brandy. TRAVELER'S BISCUIT.412. Two pounds of flour, Cut up the butter in the flour, add the sugar, and put in the salÆratus and milk together, so as to form a dough. Knead it till it becomes perfectly smooth and light. Roll it in sheets about the eighth of an inch thick, cut the cakes with a cutter or the top of a tumbler. Bake in a moderate oven. LIGHT SUGAR BISCUITS.413. One pound and a half of powdered white sugar, Make a sponge with the half pint of milk and as much flour stirred into it as will form a thick batter, add the yeast and a little salt. This should be done in the evening. The next morning cut the butter in small pieces, place it near the fire where it will dissolve, but not get hot, add this to the sponge, with as much flour as will form a dough. Stand it to rise, and when light, butter your tins, make out the dough in biscuits, but take care not to handle it more that you can help, put the cakes on tins, and when they are light bake them in a very hot oven. When they are done wash them over with a brush dipped in sugar dissolved in water and sift sugar over the top. PLAIN CUP CAKE.414. One cup of butter, Stir the butter and sugar together till very light. Whisk the eggs till they are thick, and stir them APEES.415. Three-quarters of a pound of flour, Cut up the butter in the flour, add the sugar, and spice by degrees. Stir in as much milk as will make a dough. Knead it well, roll it out in sheets, cut it in cakes. Butter your tins, lay them on so as not to touch, and bake in a moderate oven. 416. One pound of flour, Beat the butter and sugar together. Whisk the Bake in a quick oven. DOVER BISCUITS.417. Half a pound of butter, Stir the butter and sugar together. Beat the eggs light and stir into it, with the rose-water; add the spice and flour. Roll out thin and cut into small cakes. WASHINGTON CAKE, No. 1.418. One pound of butter, Stir the butter and sugar to a cream. Beat the eggs very light and stir into it, then add the liquor, spice, and milk, then stir in the flour, lastly the salÆratus and fruit. Butter a pan and bake it. WASHINGTON CAKE, No. 2.419. One pound of sugar, Beat the butter and sugar until it is smooth and light. Whisk the eggs till they are thick and add them to the butter and sugar. Stir in the flour, brandy, and spice. Flour the fruit and stir it in. Beat, the whole very hard for fifteen minutes. Then stir in the salÆratus. Line the sides and bottom of your pan with thick paper, butter it well, pour in the mixture and bake it in a moderate oven. For those who object to the use of brandy, two table spoonsful of rose-water may be substituted in its place. SUGAR BISCUITS.420. Three-quarters of a pound of sugar, Melt the sugar, butter, and soda in the milk. When the milk is lukewarm stir in the flour till it forms a dough. Knead it well for a very long time, then roll it out in sheets, and with a sharp knife cut it in squares, butter your tins, and bake them in a hot oven. |
|
