|
Classic
Cook Books
< last page | next page >
page 490
butter and eggs together, then add the milk and the spices, the raisins and at
last the soda dissolved in a little hot water, and then the flour.
4. Fruit Cake No. 3. 1 cupful of sugar, 1/2 cupful of butter, 3 eggs, 1 pound of
raisins, 1 pound of currants, 2 ounces of citron, spices to suit the taste, 1
teaspoonful of ground coffee, 2 wine-glasses of wine, 1 lemon, 1 cupful of
coffee, 1/2 pound of almonds, 1/2 cake of chocolate, 1 teaspoonful of vanilla,
and 2 teaspoonfuls of soda. Flour enough to make a stiff dough. Beat sugar,.
butter and eggs together, add spices, coffee and wine, then the flour, the
raisins, currants and citron, stir in the dough, add the other ingredients,
dissolve the soda in a little hot water, and at last stir in enough flour to
make a very stiff dough.
5. White Fruit Cake. The whites of 12 eggs beaten to a stiff froth, 2 cupfuls of
sugar, 1 cupful of butter, stirred together, 1 cupful of sweet cream, 5 cupfuls
of flour mixed with about 5 teaspoonfuls of baking powder, 1 pound of citron, 1
pound of almonds, all finely chopped, 1 pound of grated cocoanut, 2
tablespoonfuls of rose water, and 1 piece of candied orange peel, sliced. Bake
carefully in a moderate oven until thoroughly done.
6. Whipped Cream Cake. 1 cupful of sugar, 2 eggs, 2 tablespoonfuls of softened
butter and 4 tablespoon fuls of milk; beat well together; then stir in a cupful
of flour, in which has been mixed a teaspoonful of baking powder. Bake in
dripping pans. When the cake is cold have ready a pint of whipped cream,
sweetened to taste. spread over the cake and serve while fresh.
7. Hickory-Nut Cake No. 1. 1 pound of sugar, 3/4 pound of butter, 6 eggs, 1
nutmeg, 1 pound of raisins, 1/2 wine-glass of wine, 1 pound of hickory-nut
meats, 1 pound of flour, and 1 teaspoonful of baking powder. Beat sugar, butter
and yolks of eggs to a cream, then add nutmeg and wine, flour the raisins, stir
them in and then add the flour mixed with the baking powder, and at last the
beaten whites of the eggs. This makes 1 large cake.
< last page | next page >
Classic
Cook Books
|
