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Classic
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page 51
cream tartar and flavoring. This makes a large cake.--Mrs. Mary S. Moore,
Granville.
EVERLASTING CAKE.
Beat together the yolks of six eggs and three quarters of a pint white sugar,
add one and a half pints blanched and shelled almonds, half pound sliced citron
well floured, and the whipped whites with one and a half pints sifted flour;
pour one and a half inches thick in well-greased dripping-pans, bake in a quick
oven, and, when done, cut slices one inch thick across the cake, turn each slice
over on its side, return to oven and bake a short time. When cold place in a tin
box. These will keep a year and a half or more, and are nice to have in
store.--Mrs. J. S. Williams, Brooklyn.
EGGLESS CAKE.
One and a half tea-cups sugar, one of sour milk, three (level) of sifted flour,
half cup butter, tea-spoon soda, half tea-spoon cinnamon, half tea-spoon grated
nutmeg, tea-cup raisins chopped and well floured.--Miss Louise Skinner.
SALEM ELECTION CAKE.
Four pounds flour, one and a half of sugar, half pound butter, four eggs, one
pint yeast, and spice.--One hundred years old.
OLD HARTFORD ELECTION CAKE.
Five pounds sifted flour, two of butter, two of sugar, three gills distillery
yeast or twice the quantity of home brewed, four eggs, gill of wine, gill of
brandy, one quart sweet milk, half an ounce of nutmeg, two pounds raisins, one
of citron; rub the butter and flour together very fine, add half the sugar, then
the yeast and half the milk (hot in winter, blood-warm in summer), then add the
eggs, then remainder of the milk, and the wine; beat well and let rise in a warm
place all night; in the morning beat a long time, adding brandy, sugar, spice,
and fruit well floured, and allow to rise again very light, after which put in
cake-pans and let rise ten or fifteen minutes; have the oven about as hot as for
bread. This cake will keep any length of time.
For raised cakes use the yeast made from Mrs. Buxton's recipe; if fresh-made, it
is always a perfect success for cakes. This recipe is over one hundred years
old.--Mrs. Eliza Burnham, Milford Center.
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