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Classic
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page 151
beaten whites. Put the yeast powder in the flour. Flavor with vanilla or lemon.
Bake carefully in a four-quart cake mould, the bottom and sides of which you
have well oiled. Always lay paper in the bottom before oiling, as it prevents
the cake from burning and sticking to the pan. This cake is delicious, finished
with a chocolate icing.
A NICE CUP-CAKE RICH ENOUGH FOR ANY COMPANY
Take one cup of butter and three of sugar; work this to a cream. Beat five eggs
separately; then stir in five cups of sifted flour; add a cup of sour cream and
a teaspoonful of soda; flavor with a glass of wine and a little nutmeg. Bake in
a quick oven in round tins, and ice while it is warm.
CUP CAKES
One cup of butter, three cups of sugar, five cups of flour, one cup of milk,
three eggs, one teaspoonful of soda, a little brandy.
TEACUP CAKE WITHOUT EGGS
One cup of butter, two cups of sugar, one cup of sour cream, or thick milk, a
teaspoonful of saleratus dissolved in hot water, a gill of brandy, half a grated
nutmeg, a teaspoonful of essence of lemon, or the yellow rind of a grated lemon;
stir in flour until the batter is as thick as pound cake, and bake an inch deep
in a buttered basin.
LITTLE JESSIE'S CAKE
Two cups of fine sugar, one cup of butter, one cup of sweet milk, four cups of
flour, six eggs. Flavor with a glass of wine or brandy, with a nutmeg grated
into it. Add a cup of currants.
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