|
Classic
Cook Books
< last page | next page >
page 259
PLAIN SPONGE CAKE.
Beat the yolks of four eggs together with two cups of fine powdered sugar. Stir
in gradually one cup of sifted flour, and the whites of four eggs beaten to a
stiff froth, then a cup of sifted flour in which two teaspoonfuls of
baking-powder have been stirred, and lastly, a scant teacupful of boiling water,
stirred in a little at a time. Flavor, add salt, and, however thin the mixture
may seem, do not add any more flour. Bake in shallow tins.
BRIDE'S CAKE.
Cream together one scant cup of butter and three cups of sugar, add one cup of
milk, then the beaten whites of twelve eggs; sift three teaspoonfuls of
baking-powder into one cup of corn-starch mixed with three cups of sifted flour,
and beat in gradually with the rest; flavor to taste. Beat all thoroughly, then
put in buttered tins lined with letter-paper well-buttered; bake slowly in a
moderate oven. A beautiful white cake. Ice the top. Double the recipe if more is
required.
ENGLISH POUND CAKE.
One pound of butter, one and one-quarter pounds of flour, one pound of pounded
loaf sugar, one pound of currants, nine eggs, two ounces of candied peel,
one-half ounce of citron, one-half ounce of sweet almonds; when liked, a little
pounded mace. Work the butter to a cream; add the sugar, then the well-beaten
yolks of eggs, next the flour, currants, candied peel, which should be cut into
neat slices, and the almonds, which should be blanched and chopped, and mix all
these well together; whisk the whites of eggs, and let them be thoroughly
blended with the other ingredients. Beat the cake well for twenty minutes, and
put it into a round tin, lined at the bottom and sides with strips of white
buttered paper. Bake it from two hours to two and a half, and let the oven be
well-heated when the cake is first put in, as, if this is not the case, the
currants will all sink to the bottom of it. A glass of wine is usually added to
the mixture; but this is scarcely necessary, as the cake will be found quite
rich enough without it.
PLAIN POUND CAKE.
This is the old-fashioned recipe that our mothers used to make, and it can be
kept for weeks in an earthen jar, closely covered, first dipping letter-paper in
brandy and placing over the top of the cake before covering the jar
Beat to a cream one pound of butter with one pound of sugar, after mixing well
with the beaten yolks of twelve eggs, one grated nutmeg, one glass of
< last page | next page >
Classic
Cook Books
|
