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Classic
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page 262
Dark part.--Yolks of four eggs, one cup of brown sugar, half a cup of cooking
molasses, half a cup of butter, half a cup of sour milk, one teaspoonful of
ground cloves, one teaspoonful of cinnamon, one teaspoonful of mace, one nutmeg
grated, one teaspoonful of soda, the soda to be dissolved in a little milk and
added after part of the flour is stirred in; one and a half cups of sifted
flour.
Drop a spoonful of each kind in a well-buttered cake-dish, first the light part
then the dark, alternately. Try to drop it so that the cake shall be
well-streaked through, so that it has the appearance of marble.
SUPERIOR LOAF CAKE.
Two cups of butter, three cups of sugar, two small cups of milk, seven cups of
sifted flour; four eggs, the whites and yolks separately beaten; one teacupful
of seeded raisins, one teacupful of well-washed and dried currants, one
teacupful of sliced citron, one tablespoonful of powdered cinnamon, one
teaspoonful of mace, one teaspoonful of soda; and one teacupful of home-made
yeast.
Take part of the butter and warm it with the milk; stir in part of the flour,
and the yeast, and let it rise; then add the other ingredients with a wine-glass
of wine or brandy. Turn all into well-buttered cake-tins, and let rise again.
Bake slowly in a moderate oven, for two hours.
FRENCH CHOCOLATE CAKE.
The whites of seven eggs, two cups of sugar, two-thirds of a cup of butter, one
cup of milk and three of flour, and three teaspoonfuls of baking-powder. The
chocolate part of the cake is made just the same, only use the yolks of the eggs
with a cup of grated chocolate stirred into it. Bake it in layers--the layers
being light and dark; then spread a custard between them, which is made with two
eggs, one pint of milk, one-half cup of sugar, one tablespoonful of flour or
corn-starch; when cool, flavor with vanilla, two teaspoonfuls. Fine.
CHOCOLATE CAKE. No. I.
One cup of butter and two cups of sugar stirred to a cream, with the yolks of
five eggs added after they have been well-beaten. Then stir into that one cup of
milk, beat the whites of two of the eggs to a stiff froth, and add that also;
now put in three cups and a half of sifted flour, two heaping teaspoonfuls of
baking-powder having been stirred into it. Bake in jelly-cake tins.
Mixture for filling.--Take the remaining three whites of the eggs beaten very
stiff; two cupfuls of sugar boiled to almost candy or until it becomes stringy
or almost brittle; take it hot from the fire, and pour it very slowly on the
beaten whites of egg, beating quite fast; add one half cake of grated chocolate,
a teaspoonful
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Classic
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