|
Classic
Cook Books
< last page | next page >
page 158
SILVER CAKE
Two pints of sugar and two cups of butter; cream the butter and sugar together.
Add two cups of cold water; beat to a froth the whites of eighteen eggs, mix
them with the butter and sugar, four pints of flour, and two teaspoonfuls of
yeast powder; mix flour and yeast powder together, and stir gently into the
batter. Flavor with almond. For a small cake take half the quantity of
ingredients. It makes a nicer cake to allow one of the pints of flour to be corn
starch, instead of common flour.
SUPERIOR GOLD CAKE
Take half a pound of butter, one pound of sugar, one pound of flour, the yolks
of ten eggs, one teaspoonful of soda mixed with a little hot water. Cream the
butter and sugar together; beat the eggs light, and add them to the butter and
sugar. Then stir in the flour and soda.
CHEAP AND RELIABLE GOLD AND SILVER CAKE
Two cups of butter and four of sugar creamed together, two cups of sweet milk,
or water, if you have no milk; eight cups of sifted flour well mixed with four
teaspoonfuls of cream of tartar, and two of soda; beat separately the yolks and
whites of eight eggs. Take half the batter; use the yolks for the gold cake, and
the whites for the silver cake. Flavor differently, as with rose and lemon.
< last page | next page >
Classic
Cook Books
|
