|
Classic
Cook Books
< last page | next page >
page 236
pint of sweet wine, and the eggs; then strain the liquid to the dry ingredients,
beat them well, and add of cloves, mace, cinnamon, and nutmeg, half an ounce
each. Butter the pan, and put it into a quick oven. Three hours will bake.it.
Very good common Plum Cakes.
Mix five ounces of butter in three pounds of dry flour, and five ounces of fine
Lisbon sugar; add six ounces of currants washed and dried and some pimento
finely powdered. Put three spoonfuls of yeast into a Winchester pint of new milk
warmed, and mix into a light dough with the above. Make it into twelve cakes,
and bake on a floured tin half an hour.
Little Plum Cakes, to keep long.
Dry one pound of flour, and mix with six ounces of finely-pounded sugar; beat
six ounces of butter to a cream, and add to three eggs, well beaten, half a
pound of currants washed, and nicely dried, and the flour and sugar; beat all
for some time, then dredge flour on tin-plates, and drop the batter on them the
size of a walnut. If properly mixed, it will be a stiff paste. Bake in a brisk
oven.
A good pound Cake.
Beat a pound of butter to a cream, and mix with it the whites and yolks of eight
eggs beaten apart. Have ready warm by the fire, a pound of flour, and the same
of sifted sugar, mix them, and a few cloves, a little nutmeg and cinnamon in
fine powder together; then by degrees work the dry ingredients into the butter
and eggs. When well beaten, add a glass of wine and some caraways. It must be
beaten a full hour. Butter a pan, and bake it a full hour in a quick oven.
The above proportions, leaving out four ounces of the butter, and the same of
sugar, make a less luscious cake, and to most tastes a more pleasant one.
A cheap Seed Cake.
Mix a quarter of a peck of flour with half a pound of sugar, a quarter of an
ounce of allspice, and a little
< last page | next page >
Classic
Cook Books
|
