|
Classic
Cook Books
< last page | next page >
page 70
ground allspice, one and a half table-spoons cinnamon, tea-spoon cloves, fourth
pound each of sliced citron and chopped raisins; bake in two jelly-tins and put
together with frosting, alternating dark and light.--Mrs. Dr. D. H. Moore,
Wesleyan College, Cincinnati.
NEAPOLITAN CAKE.
Black Part.--One cup brown sugar, two eggs, half cup butter, half cup molasses,
half cup strong coffee, two and a half cups flour, one of raisins, one of
currants, a tea-spoon each of soda, cinnamon, and cloves, and half tea-spoon
mace.
White Part.--Two cups sugar, half cup butter, one of milk, two and a quarter of
flour, one of corn starch, whites of four eggs, small tea-spoon cream tartar;
make frosting of whites of two eggs to put between the layers.--Mrs. Calista
Hawks Gortner, Goshen, Ind.
ORANGE CAKE.
One cup butter, one of water, two of sugar, four of flour, three eggs, three
tea-spoons baking-powder; bake in layers. Take the juice of two large or three
small oranges, coffee-cup pulverized sugar, one egg; mix yolk of egg, sugar, and
juice together; beat whites to a stiff froth, stir in and spread between the
layers.--Mrs. W. B. Brown, Washington, D. C.
ORANGE CAKE.
Four tea-cups sifted flour, three tea-spoons baking-powder stirred into the
flour, five eggs with the yolks of two left out, two cups sugar, scant cup of
butter, one of milk; bake in thin layers.
For custard take juice and grated rind of one large orange, add the two yolks
that were left out, sweeten to taste, place on stove, and stir until thick
enough to spread.--Mrs. Sarah Phelps, Springfield.
ORANGE CAKE.
Two cups sugar, half cup butter, three and a half cups sifted flour, half cup
sweet milk, three eggs beaten separately, tea-spoon baking-powder mixed in
flour; bake in jelly-pans.
For jelly take the juice and grated rind of twooranges, two table-spoons cold
water, two cups sugar; set in a pot of boiling water, and, when
< last page | next page >
Classic
Cook Books
|
