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Classic
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page 273
WHITE GINGER BISCUIT.
One cup of butter, two cups of sugar, one cup of sour cream or milk, three eggs,
one teaspoonful of soda, dissolved in a tablespoonful of warm water, one
tablespoonful of ginger, one teaspoonful of ground cinnamon, and five cups of
sifted flour, or enough to roll out soft. Cut out rather thick, like biscuits;
brush over the tops while hot, with the white of an egg, or sprinkle with sugar
while hot.
The grated rind and the juice of an orange add much to the flavor of ginger
cake.
GOLD AND SILVER CAKE.
This cake is baked in layers like jelly-cake. Divide the silver-cake batter, and
color it pink with a little cochineal; this gives you pink, white and yellow
layers. Put together with frosting. Frost the top.
This can be put together like marble cake, first a spoonful of one kind, then
another, until the dish is full.
BOSTON CREAM CAKES.
Put into a large-sized sauce-pan half a cup of butter, and one cup of hot water;
set it on the fire; when the mixture begins to boil, turn in a pint of sifted
flour at once, beat and work it well with a vegetable-masher until it is very
smooth. Remove from the fire, and when cool enough add five eggs that have been
well beaten, first the yolks and then the whites, also half a teaspoonful of
soda and a teaspoonful of salt. Drop on buttered tins in large spoonfuls, about
two inches apart. Bake in a quick oven about fifteen minutes. When done and
quite cold, open them on the side with a knife or scissors, and put in as much
of the custard as possible.
Cream for filling.--Made of two eggs, three tablespoonfuls of sifted flour (or
half cup of corn-starch), and one cup of sugar. Put two-thirds of a pint of mik
over the fire in a double boiler, in a third of a pint of milk; stir the sugar,
flour and beaten eggs. As soon as the milk looks like boiling, pour in the
mixture, and stir briskly for three minutes, until it thickens; then remove from
the fire and add a teaspoonful of butter; when cool, flavor with vanilla or
lemon, and fill your cakes.
CHOCOLATE ECLAIRS.
Make the mixture exactly like the recipe for "Boston Cream Cakes." Spread it on
buttered pans in oblong pieces about four inches long and one and a half wide,
to be laid about two inches apart; they must be baked in a rather
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