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Classic
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page 272
powdered mace, a coffee-cup of hickory nut or walnut meats, chopped a little.
Fill the cake-pans with a layer of the cake, then a layer of raisins upon that,
then strew over these a handful of nuts, and so on, until the pan is two-thirds
full. Line the tins with well-buttered paper, and bake in a steady but not quick
oven. This is most excellent.
CHEAP CREAM CAKE.
One cup of sugar, one egg, one cup sweet milk, two cups flour, one tablespoonful
of butter, two heaping teaspoonfuls of baking-powder; flavor to taste. Divide
into three parts, and bake in round shallow pans.
Cream.--Beat one egg and one half cup sugar together, then add one quarter cup
flour, wet with a very little milk, and stir this mixture into one half pint of
boiling milk, until thick; flavor to taste. Spread the cream when cool between
the cakes.
SOFT GINGER CAKE.
Stir to a cream one cupful of butter and half a cupful of brown sugar; add to
this two cupfuls of cooking molasses, a cupful of sweet milk, a tablespoonful of
ginger, a teaspoonful of ground cinnamon; beat all thoroughly together, then add
three eggs, the whites and yolks beaten separately; beat into this two cups of
sifted flour, then a teaspoonful of soda, dissolved in a spoonful of water, and
last, two more cupfuls of sifted flour. Butter and paper two common square
bread-pans, divide the mixture and pour half into each. Bake in a moderate oven.
This cake requires long and slow baking, from forty to sixty minutes. I find
that if sour milk is used, the cakes are much lighter, but either sweet or sour
is most excellent.
HARD GINGERBREAD.
Made the same as "Soft Gingerbread," omitting the eggs, and mixing hard enough
to roll out like biscuit; rolled nearly half an inch thick, and cut out like
small biscuits, or it can be baked in a sheet or on a biscuit-tin; cut slits a
quarter of an inch deep across the top of the tin from side to side. When baked
and while hot, rub over the top with molasses, and let it dry on.
These two above recipes are the best I have ever found among a large variety
that I have tried, the ingredients giving the best proportion for flavor and
excellence.
PLAIN GINGERBREAD.
One cup of dark cooking molasses, one cup of sour cream, one egg, one
teaspoonful of soda, dissolved in a little warm water, a teaspoonful of salt,
and one heaping teaspoonful of ginger; make about as thick as cup-cake. To be
eaten warm.
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