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Classic
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page 261
soda with the sweet milk; add the milk and soda to the sugar and butter, then
add flour, then the whites of eggs; flavor to taste. Never fails to be good.
SILVER, OR DELICATE CAKE.
Whites of six eggs, one cupful of sweet milk, two cupfuls of sugar, four cupfuls
of sifted flour, two-thirds of a cup of butter, flavoring, and two teaspoonfuls
of baking-powder. Stir the sugar and butter to a cream, then add the beaten
yolks, the milk and flavoring, part of the flour, the beaten whites of eggs,
then the rest of the flour. Bake carefully in tins lined with buttered white
paper
When using the whites of eggs for nice cake, the yolks need not be wasted; keep
them in a cool place, and scramble them. Serve on toast or with chipped beef.
GOLD CAKE.
After beating to a cream one cup and a half of butter and two cups of white
sugar, stir in the well-whipped yolks of one dozen eggs; four cupfuls of sifted
flour, one teaspoonful of baking-powder. Flavor with lemon. Line the bake-pans
with buttered paper, and bake in a moderate oven for one hour.
GOLD OR LEMON CAKE.
Two cups of sugar, half a cup of butter, the yolks of six eggs, and one whole
one; the grated rind and juice of a lemon or orange; half a teaspoonful of soda,
dissolved in half a cup of sweet milk; four cups of sifted flour, sifted twice;
cream the butter and sugar, then add the beaten yolks and the flour, beating
hard for several minutes. Last add the lemon or orange, and bake, frosting if
liked. This makes a more suitable lemon cake than if made with the white parts
of eggs added.
SNOW CAKE. (Delicious.)
One pound of arrowroot, quarter of a pound of pounded white sugar, half a pound
of butter, the whites of six eggs, flavoring to taste of essence of almonds or
vanilla, or lemon; beat the butter to a cream; stir in the sugar and arrowroot
gradually, at the same time beating the mixture; whisk the whites of the eggs to
a stiff froth; add them to the other ingredients, and beat well for twenty
minutes; put in whichever of the above flavorings may be preferred; pour the
cake into a buttered mold or tin, and bake it in a moderate oven from one to one
and a half hours. This is a genuine Scotch recipe.
MARBLE CAKE.
White part.--Whites of four eggs, one cup of white sugar, half a cup of butter,
half a cup of sweet milk, two teaspoonfuls of baking-powder, one teaspoonful of
vanilla or lemon, and two and a half cups of sifted flour.
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