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Classic
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page 155
LADY FINGERS
Four eggs, half a pound of sugar, half a pound of flour. Flavor to taste. Drop
by teaspoonfuls, and bake quickly.
CITRON CAKE
One pound of butter, one pound of sugar, one pound of flour, and eight eggs. Add
to this batter one pound of blanched almonds, cut small, and half a pound of
sliced citron dredged with flour; beat all up well. Beat in a half teaspoonful
of soda, moistened with sweet milk, or if preferred, a tablespoonful of yeast
powder, rubbed in the flour before mixing. Beat this mixture well, and bake it
in a cake-pan; put buttered paper in the bottom of the pan, and cover the top of
the cake with something to protect it from the heat of the stove, until the
bottom is nearly done. This is the best way to cook all delicate cakes.
LOUISIANA HARD-TIMES CAKE
Cream half a pound of butter, with one pound of sifted sugar. Add to this the
beaten yolks of six eggs. Beat this again, and set it by until you beat the
whites of the eggs to a stiff froth. Sift a pound of flour, and put into it two
teaspoonfuls of yeast powder. Then pour in alternately a little flour and beaten
eggs until all is used. Then mix in a cup of cold water and two teaspoonfuls of
brandy, wine or extract of lemon. Butter a four-quart cake-pan or mould, have
the oven ready, and pour in the mixture, and bake immediately. Cover the top of
the cake while baking. When done you will have a nice cake, and one that is very
inexpensive.
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