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Classic
Cook Books
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page 239
Spunge Cake.
Weigh ten eggs, and their weight in very fine sugar, and that of six in flour;
beat the yolks with the flour, and the whites alone, to a very stiff froth; then
by degrees mix the whites and the flour with the other ingredients, and beat
them well half an hour. Bake in a quick oven an hour.
Another, without butter.--Dry one pound of flour and one and a quarter of sugar;
beat seven eggs, yolks and whites apart; grate a lemon, and, with a spoonful of
brandy, beat the whole together with your hand for an hour. Bake in a buttered
pan, in a quick oven.
Sweetmeats may be added, if approved.
Tea Cakes.
Rub fine four ounces of butter into eight ounces of flour; mix eight ounces of
currants, and six of fine Lisbon sugar, two yolks and one white of eggs, and a
spoonful of brandy. Roll the paste the thickness of an Oliver biscuit, and cut
with a wine glass. You may beat the other white, and wash over them; and either
dust sugar, or not, as you like.
Benton Tea Cakes.
Mix a paste of flour, a little bit of butter, and milk: roll as thin as
possible, and bake on a back-stone over the fire, or on a hot hearth.
Another sort, as Biscuits.--Run into a pound of flour six ounces of butter, and
three large spoonfuls of yeast, and make into a paste, with a sufficient
quantity of new milk; make into biscuits, and prick them with a clean fork.
Another Sort.--Melt six or seven ounces of butter with a sufficiency of new milk
warmed to make seven pounds of flour into a stiff paste; roll thin, and make
into biscuits.
A Biscuit Cake.
One pound of flour, five eggs well beaten and strained, eight ounces of sugar, a
little rose, or orange-flower water beat the whole thoroughly, and bake one
hour.
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Classic
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