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Classic
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page 117
butter, as a strong taste in the butter always communicates itself to the cake.
When you put in fruit, sprinkle it with flour, and put in the butter and the
fruit alternately. In making cakes without yeast, the flour should not be put
in, till you are ready to put the cake to bake.
To ascertain if cake is done, run a broom-straw through it, and if no batter
sticks to the straw, it is done.
Baking is the most important part of cake-making, and the best materials may be
ruined, if not well baked. The greatest heat should be at the bottom of the
cake.
CUP CAKE.
Beat up five eggs; add to them two tea-cupsful of sugar, and the same quantity
of fresh butter, well creamed; beat this well, and put in two tea-cupsful of
flour and a grated nutmeg. Bake in shallow pans, over a moderate fire. Just
before baking, add a tea-spoonful of saleratus, dissolved in half a tea-cupful
of sour cream.
RICE CAKE.
Take half a pint of rice, wash it well, put it in a quart of morning's milk,
sweetened to your taste; put in a vanilla bean, or, if you prefer it, cinnamon
or nutmeg; set it on the fire, or on the stove, where it will keep warm without
simmering; you must not let it cook at all, stir it up very frequently, but do
not mash it; after it has become perfectly soft and dry, beat in the yolks of
two eggs, and a little
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