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Classic
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page 55
HICKORY-NUT CAKE.
Two cups sugar, one of milk, two-thirds cup butter, three of flour, three eggs,
two tea-spoons baking-powder, a cup nut-kernels cut fine.--Mrs. Judge West,
Bellefontaine.
HICKORY-NUT CAKE.
A cup butter, two of sugar, three of flour, one of sweet milk, whites of seven
and yolks of two eggs, a tea-spoon soda, two of cream tartar, one pint
hickory-nut meats rolled and sprinkled with flour; beat the whites to a stiff
froth.--Mrs. A. B. Morey.
IMPERIAL CAKE.
One pound butter and one of sugar beaten to a cream, one pound flour, the grated
rind and juice of a lemon, nine eggs, one and a quarter pounds almonds before
they are cracked, half pound citron, half pound raisins; beat the yolks light,
add sugar and butter, then the whites beaten to a stiff froth, and the flour,
reserving a part for the fruit, and lastly, the nuts blanched, cut fine and
mixed with fruit and the rest of the flour. This is very delicious, and will
keep for months.--Mrs. E. R. May, Minneapolis, Minn.
LADY'S CAKE.
One-half cup butter, one and a half of sugar, two of flour, nearly one of sweet
milk, half tea-spoon soda, one of cream tartar, whites of four eggs well beaten;
flavor with peach or almond.--Miss M. E. W., Madison.
YELLOW LADY'S-CAKE.
One and a half cups flour, one of sugar, half cup butter, half cup sweet milk,
tea-spoon soda, two tea-spoons cream tartar, yolks of four eggs, tea-spoon
vanilla.--Olivia S. Hinman, Battle Creek, Mich.
LEMON CAKE.
One pound flour, one of sugar, three-fourths pound butter, seven eggs, juice of
one-and rind of two lemons. The sugar, butter, and yolks of eggs must be beaten
a long time, adding by degrees the flour, and the whites of eggs last.
A tumbler and a half of sliced citron may be added. This keeps well.--Miss M. B.
Fullington.
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