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Classic
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page 59
flour; rub the butter, sugar and yolks of eggs to a perfect cream, beating a
long time; add cream, then flour, and fruit the last thing; bake an hour and a
half. This makes two three-pint pans full.--Miss Mattie B. Fullington.
RICE CAKE.
One pound sugar, a pound of ground rice, half pound butter, nine eggs,
rose-water to taste; add a little salt, beat butter and sugar together, add
rose-water, salt and eggs, lastly the rice; bake in shallow pans.--Governor
Rice, Mass.
SPONGE-CAKE.
Six eggs, two tea-cups pulverized sugar; beat yolks and sugar to a cream, add
one and a half cups of flour with two small tea-spoons baking-powder in it; then
add the whites beaten to stiff froth, and stir all slowly till top is covered
with bubbles. Bake in moderately-quick oven.--Mrs. S. M. Guy, Darby Plains.
SPONGE-CAKE.
Three eggs, one and a half cups powdered sugar, two of sifted flour, two
tea-spoons cream tartar, half cup cold water, tea-spoon soda, grated rind and
half the juice of one lemon; bake in dripping-pan.--Mrs. Eliza J. Starr.
SPONGE-CAKE.
Twelve eggs, pint pulverized sugar, one of flour, measured before sifting, small
tea-spoon salt, heaping tea-spoon baking-powder essence of lemon for flavor;
beat the whites to a very stiff froth, and add sugar; beat the yolks, strain and
add them to the whites and sugar, and beat the whole thoroughly; mix
baking-powder and salt in the flour and add last, stirring in small quantities
at a time; bake one hour in a six-quart pan in a moderate oven. This makes one
very large cake. By weight use one pound pulverized sugar and three-fourths
pound flour.--Miss S. Alice Melching.
SPONGE-CAKE.
One pound sugar, one of flour, ten eggs; stir yolks of eggs and sugar till
perfectly light; beat whites of eggs and add them with the flour after beating
together lightly; flavor with lemon. Three tea-spoons baking-powder in the flour
will add to its lightness, but
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