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Classic
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page 157
TRIFLES
Beat two or three fresh eggs a few minutes, add a saltspoonful of salt, and
enough of sifted flour to make into a stiff paste; roll very thin; cut into
small round cakes; fry in boiling lard, and sprinkle sugar over them. They are a
delicious dish for tea.
A NICE MOLASSES CAKE
One cup of molasses, one and a half cups of sugar, one cup of butter, four eggs,
a cup of sour milk and heaping-spoonful of soda. If desirable, you may add one
pound of seeded and chopped raisins, or the same of currants; grease the pan
carefully as molasses cake is liable to stick, and is always more difficult to
get out of the pan than sugar cakes. You may add flour to roll it out like
biscuit if you wish, or it is better made only as thick as pound-cake batter,
and baked in a pan like that cake. Make the batter stiff with flour, as it turns
out better than when soft.
SILVER CAKE
Cream two coffee-cups of butter with two pints of fine white sugar; add the
beaten whites of eighteen eggs, and four pints of flour--one of these pints must
be maizena or corn starch flour, as that gives a delicacy which common wheat
flour cannot. You must thin this mixture gradually as you beat in the flour and
eggs, by pouring in two coffee-cups of water. Flavor with almond, and bake in a
large pan. When you sift the flour you must add to it two teaspoonfuls of yeast
powder.
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