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Classic
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page 58
milk, tea-spoon lemon, flour enough to make it pretty stiff; bake in quick
oven.--Miss Hannah Snell.
CITRON POUND-CAKE.
One pound sugar, one of flour, three-fourths pound butter, eight large or ten
small eggs, one and a fourth pound citron finely shredded; cream, butter and
sugar, add the yolks, then the flour and well-whipped whites; put layer of
batter in cake-pan and sprinkle thickly with citron, then another layer of
batter, etc., till pan is filled. Bake slowly one and a half to two hours.--Mrs.
J. M. Southard.
PYRAMID POUND-CAKE.
One pound sugar, one of butter, one of flour, ten eggs; bake in a dripping-pan
one inch in thickness; cut when cold into pieces three and a half inches long by
two wide, and frost top and sides; form on the cake stand in pyramid before the
icing is quite dry by laying, first in a circle, five pieces with some space
between them; over the spaces between these lay five other pieces, gradually
drawing in the column and crowning the top with a bouquet of flowers.--
SOFT POUND-CAKE.
Half pound butter, one of sugar, one of flour, cup sweet milk, five eggs, small
tea-spoon soda, two of cream tartar; flavor and add fruit if desired.--Miss
Emily L. Burnham, South Norwalk, Conn.
WHITE POUND-CAKE.
One pound sugar, one of flour, half pound butter, whites of sixteen eggs;
tea-spoon baking-powder sifted thoroughly with the flour; put in cool oven with
gradual increase of heat.
For boiled icing for the cake, take three cups sugar boiled in one of water
until clear; beat whites of three eggs to very stiff froth and pour over them
the boiling liquid, beating all the time for ten minutes; frost while both cake
and icing are warm.--Mrs. Ada Estelle Bever, Cedar Rapids, Iowa.
QUEEN VIC. CAKE.
One pound flour, one of sugar, half pound butter, four eggs, one nutmeg, lemon
if desired, gill of wine, one of brandy, one of sweet cream, one pound raisins,
two tea-spoons baking-powder in the
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