CHAPTER 19.
BREAD AND CAKES.
No. 1—WHEAT BREAD No. 1.
Enough for 2 Loaves.
- 8 cups of wheat flour
- 1½ cents’ worth of yeast
- 1 pt. of milk
- 1 pt. of water
- 2 tbsps. of salt
Preparation: The 4 cups of flour are put into a mixing bowl, lukewarm milk and wafer added and mixed into a smooth batter. The yeast is dissolved and stirred in ¼ cup of milk and mixed into the batter; sprinkle a little flour over it and put the sponge in a warm place to rise. If the pan is ¼ full, it, must rise to half fill the pan. Put in the salt and the rest of the flour, knead the dough for 15 minutes and put into two greased bread pans to rise again. If the pans are half full, the bread must rise to the brim of the pan. Brush the top of the bread with cold water and bake it in medium hot oven for 45 minutes.
No. 2—WHEAT BREAD No. 2.
Enough for 2 Loaves.
- 8 cups of flour
- 1½ cents’ worth of yeast
- 1 qt. of milk
- 2 tbsps. of salt
- 1 tbsp. of lard
The preparation is the same as given under No. 1. When the second part of the flour is kneaded into the dough, work in 1 tablespoonful of lard.
Remarks: You may take butter instead of lard. One cup of boiled and grated potatoes may be mixed with the flour.
No. 3—RYE BREAD WITH LEAVEN.
Enough for 2 Loaves.
- 11 cups of rye flour
- 1 qt. of water
- 3 cents’ worth of leaven
- 2 tbsps. of salt
- 1 tsp. of caraway seed if you like
Preparation: Mix 4 cups of flour with lukewarm water, then add the leaven or yeast, strew a little flour over and set to rise to double its bulk. Then knead in the salt and caraway seed and the rest of the flour and continue kneading for 20 minutes. Make two loaves and put them into greased pans and set to rise again to twice its size, brush it with cold water and bake 1 hour.
No. 4—RYE BREAD WITH YEAST.
Enough for 2 Loaves.
- 11 cups of rye flour
- 1 qt. of water
- 2 cents’ worth of yeast.
- 1 tsp. of caraway seed if desired
- 2 tbsps. of salt
The preparation is the same as given under No. 3, using yeast instead of leaven. Dissolve the yeast in ¼ cup of lukewarm water and mix it with the flour.
No. 5—HEALTH BREAD OR GROATS BREAD.
Enough for 2 Loaves.
- 8–9 cups of coarse meal or flour (groats)
- 1 qt. of water
- 2 cents’ worth of yeast.
- 1½ tbsps. of salt
Preparation: Sift 4 cups of flour and mix it to a smooth batter with lukewarm water and yeast that is dissolved in ¼ cup of water, then set the sponge to rise. After this mix in the salt and knead the rest of the flour in and continue kneading 20 minutes. Form two loaves and put them into greased pans, then set them to rise again to twice their size. Bake ¾ to 1 hour in medium hot oven.
No. 6—BREAD STICKS.
Quantity for 6 Persons.
Ingredients and preparation are given under Chapter 1, Soups, No. 16, Bread Sticks.
No. 7—BISCUIT.
Quantity for 10 Persons.
- 4½ cups of flour
- 1 pt. of milk
- 1½ cents’ worth of yeast
- ¼ lb. of butter
- 1 egg
- ½ tsp. of salt
Preparation: Mix 2 cups of flour to a smooth batter with the lukewarm milk and the yeast dissolved in ¼ cup the lukewarm milk, then set to rise in a warm place. Mix in the melted butter, egg and salt and beat the batter 20 minutes, then add the rest of the flour. Roll out the dough to about ¾ inch thickness, cut out biscuits with a tumbler, fold them half over or leave them round, put them into floured or greased tins, set to rise and bake them to a nice color.
Remarks: If you wish sweet biscuits, stir in ½ cup of sugar. The dough must be beaten 20 minutes.
No. 8—COFFEE CAKE.
Enough for 2 Cakes.
- 3½–4 cups of flour
- 1 pt. of milk
- ¼ lb. of butter
- ¼ lb. of sugar
- 3 eggs
- 1 cent yeast
- ½ grated lemon rind
Preparation: The milk is made lukewarm and stirred to a smooth batter with 2¼ cups of flour, then the yeast dissolved in ¼ cup of lukewarm, milk is mixed in quickly and put in a warm place to rise. After the sponge has risen well, mix in the melted butter, sugar, grated lemon rind, the eggs and the rest of the flour, stir the dough thoroughly with a spoon. Butter 2 tins and put in the dough about 1 inch thick, then set to rise; after this strew on sugar, cinnamon and put on small pieces of butter and some chopped almonds. Bake in medium hot oven.
No. 9—STREUSEL COFFEE CAKE.
Preparation of the Streusel.
- A piece of butter the size of an egg
- ½ cup of flour
- 1¼ cups of sugar
- ½ cup of ground almonds
- Yeast dough like No. 8
- 1 tsp. of cinnamon
Preparation: The dough is prepared as given under No. 8, Coffee Cake. Instead of strewing on sugar, cinnamon and pieces of butter, you make sugar crumbs as follows: Melt the butter, mix flour, sugar, cinnamon and almonds with it and rub to crumbs with the hands. Sprinkle over the cakes before baking.
No. 10—SCHNECKEN (SNAILS).
- Yeast dough like No. 8
For the Filling.
- ⅛ lb. of butter
- 1 cup of sugar
- ½ cup of blanched, ground almonds
- 1 cup of currants
Preparation: The preparation is the same as given under No. 8, Coffee Cake. Stir in 1 cup of flour more than given in No. 8, roll out the dough to 1 inch thickness, strew it with sugar, cinnamon, currants, almonds, sprinkle with melted butter, roll it up carefully and cut slices off to make the snails. Place these into a buttered tin and set to rise about ½ hour. Then bake them in a medium hot oven, brush them while hot with melted butter and sprinkle with sugar.
No. 11—FILLED BERLINER PANCAKES OR STUFFED DOUGHNUTS.
- Yeast dough, according to No. 8
- Lard for baking
- Jelly for filling
Preparation: The dough is prepared like No. 8, Coffee Cake, but 1 cup of flour more is kneaded in than given under No. 8. Roll out the dough ½ inch thick, cut out small disks with a tumbler, put on one disk some jelly or thick apple sauce, place another disk on top and fasten the two by pressing the dough together all around, leave them on a floured board or tin and set to rise. Heat the lard in an iron kettle and put in a few Berliners at a time and bake them golden yellow. They must be fried in deep fat. Prick them with a knitting needle to see whether the dough is baked enough. While hot, roll them in sugar.
No. 12—WREATH CAKE.
- 1 lb. of flour
- ¾ cup of butter
- 4 eggs
- 1½ cents yeast
- 2 tbsps. of vanilla
- ½ cup of milk
- ¼ lb. of sugar
Preparation: Cream the butter, stir in the eggs, sugar vanilla, the yeast which has been dissolved in ½ cup of lukewarm milk and the flour. Roll out the dough quite thick, cut three strips of it and braid it. Then make a wreath of this braid and put it into a buttered pan to rise in a warm place. Brush it with yolks of eggs, strew sugar on and bake in a hot oven to a nice color.
No. 13—ROUND COFFEE CAKE No. 1.
- 1 lb. of flour
- ½ lb. of butter
- ½ lb. of sugar
- ½ lemon peel
- 1½ cents yeast
- 3 eggs
- 1 cup of milk
Preparation: Cream the butter with sugar and eggs. The yeast is dissolved in 1 cup of lukewarm milk and mixed in, also the grated ½ lemon peel; then stir in the flour and beat the dough well for 20 minutes. Butter a round cake pan with tube, fill in the dough to half full and let it rise in a warm place to the top of the pan. Then bake it 1 hour.
No. 14—ROUND COFFEE CAKE WITH RAISINS.
- 4 cups of flour
- 1 pt. of milk
- 3 eggs
- Scant ½ lb. of butter
- ½ lemon peel
- 1 cup of sugar
- 1 cup of raisins
- 2 cents yeast
Preparation: Let the milk get lukewarm and stir to a smooth batter with 2¼ cups of flour, mix with the yeast dissolved in ¼ cup of lukewarm milk. Set the sponge to rise in a warm place, then stir in the melted butter, eggs, sugar, grated lemon peel, raisins and the rest of the flour, beat this dough well for 10 minutes. Butter a round cake pan with tube, fill it half full and set to rise in a warm place until the pan is full, then bake to a nice color for ¾ to 1 hour.
No. 15—STOLLEN.
Sufficient for 2–3 Cakes.
- 1 qt. of milk
- 6 cents yeast
- 12 to 15 cups of flour
- 1 lb. of sugar
- 1 lb. of butter
- 6 eggs
- ¼ lb. of blanched, ground almonds
- ⅛ lb. of bitter, blanched, ground almonds
- ¼ cup of brandy
- 1½ lbs. of raisins
- ¼ lb. of cut citron
Preparation: Warm the milk and stir into a smooth batter with 4½ cups of flour, add the yeast dissolved in ½ cup of lukewarm milk and set the sponge to rise. Stir in the melted butter, sugar, eggs, raisins, citron, sweet and bitter almonds, brandy and the rest of the flour to make a pretty stiff dough. Knead it until it will not adhere to the hands. Cut the dough into 2 or 3 parts, as many “stollen” as you wish to have, and shape them nice and round, then set to rise in a warm place. Butter a pan for each cake, double up the dough, place it into the pan and set to rise again. Bake in a medium oven. If the cakes are large, bake them 2 hours, if small, 1½ hours. As soon as you take them out of the oven, brush them with butter and strew them with sugar. These cakes must be prepared in a warm place.
No. 16—APPLE CAKE.
- Yeast dough like No. 8
- Sweet-sour apples
- Sugar
- Cinnamon
For Frosting.
- ½ cup of cream
- 2 eggs
- ¼ cup of sugar
Preparation: The dough is prepared like No. 8, Coffee Cake. Butter some pans and spread the dough out in them ¼ inch thick, then set to rise in a warm place.
Peel and slice the apples, place them on the dough in rows, sprinkle with sugar and cinnamon, then bake. After the cake is baked, spread the frosting on. The frosting is made by mixing cream, yolks of eggs, sugar and beaten whites of eggs; spread it on the cakes and bake them 10 minutes longer.
Remarks: The frosting is sufficient for 1 small cake. The dough will make 4 to 5 cakes, according to size.
No. 17—CHERRY CAKE.
Preparation: The dough is prepared like No. 8, Coffee Cake. Put the dough, about ½ inch thick, into buttered pans and set to rise in a warm place. The cherries and the sugar are put on thick, then the cake is baked in a hot oven. After taking it out, spread on the frosting which has been prepared according to No. 16, Apple Cake, and bake 10 minutes longer. This cake may be prepared without the frosting.
No. 18—PLUM CAKE.
The preparation is the same as given under No. 17.
No. 19—CHEESE CAKE.
- Feast dough like No. 8
- 1½ lbs. cottage cheese
- ½ pt. of cream
- ¼ lb. of sugar
- 3 eggs
- ½ tsp. of vanilla
- 1 pinch of salt
- ⅛ lb. of butter
Preparation: The dough is prepared according to No. 8. Butter some pans, spread the dough out in them ¼ inch thick and set to rise. During this time prepare the cheese. The cottage cheese, cream, sugar, eggs, salt and vanilla are mixed well and spread over the dough quite thick. The butter is melted and sprinkled over the cheese, then the cake is baked to a nice color.
Remarks: You may mix into the cheese ½ cup of currants.
No. 20—CURRANT CAKE.
The preparation and baking are just the same as given under No. 17, Cherry Cake.
No. 21—POPPY SEED CAKE.
- Yeast dough like No. 8
- 2 lbs. of poppy seed
- 3 juicy pears
- ¼ lb. of sugar
- 3 eggs
- ⅛ lb. of butter
Preparation: The dough is prepared according to No. 8 and spread out in buttered pans about ¼ inch thick, then set to rise in a warm place. The poppy seed is scalded and the water drained off. The pears are peeled and grated into the poppy seed, sugar and eggs are mixed in. Spread the poppy seed mixture thick on the dough, sprinkle melted butter on and bake ¾ hour.
No. 22—HUCKLEBERRY CAKE.
Preparation: The dough is prepared as given under No. 8, spread out in buttered pans about ¼ inch thick, then set to rise in a warm place. The berries are strewn on thick and sprinkled with sugar. Bake it and if you wish, spread the frosting on according to No. 16.
No. 23—ONION CAKE.
- Yeast dough like No. 8
- 6 peeled onions
- 2 sweet-sour apples
- ¼ lb. of sugar
- ¼ lb. of butter
Preparation: The dough is prepared as given under No. 8, spread out in buttered pans about ¼ inch thick and set to rise in a warm place. The onions are peeled, sliced and stewed a little in ⅛ lb. of butter, to which the peeled and finely chopped apples are added. Strew sugar on the dough and spread on the onions mixed with apples ¼ inch thick, sprinkle with sugar, then with the melted butter and bake to a nice golden color.
Remarks: The apples may be omitted.
No. 24—COFFEE CAKE WITH EGG CREAM.
- Yeast dough like No. 8
- ½ lb. of butter
- 11 eggs
- ¾ lb. of sugar
Preparation: The dough is prepared as given under No. 8, rolled out to ¼ inch thickness and put into buttered pans to rise in a warm place. Melt the butter and stir with the eggs to a thick cream. This cream is spread thickly on the dough and the cake baked quickly in a hot oven. When the cake is done, put on quite a little butter and sprinkle with plenty of sugar.
Baking Powder Cakes.
No. 25—COFFEE CAKE WITH ALMOND FROSTING.
- ½ cup of butter
- 1½ cups of sugar
- 1 cup of milk
- 3 cups of flour
- 4 eggs
- Juice and rind of 1 lemon
- 2 heaping tsps. of baking powder
For the Frosting.
- 1 cup of almonds
- ¼ cup of melted butter
- 1 cup of sugar
- 1 tsp. of cinnamon
Preparation: Cream the butter, stir in sugar, lemon juice and rind, gradually mix in yolks of eggs, milk and flour. Lastly add the baking powder and the beaten whites of eggs. Spread this batter out 1 inch thick into buttered pans, sprinkle with sugar, cinnamon and blanched almonds cut into narrow strips, sprinkle butter over and bake to a nice color.
No. 26—COFFEE CAKE WITH CHOCOLATE FROSTING.
- The batter according to No. 25
- ¼ lb. of chocolate
- ⅛ lb. of sugar
- 1 tsp. of vanilla
- 3 tbsps. of cold water
- 1 white of egg
Preparation: The batter is prepared and baked as in No. 25. Dissolve the chocolate over the fire in the water, add sugar and vanilla and stir until it becomes stringy. Now mix the beaten whites of eggs with it and spread on the cake when it is baked.
No. 27—ROUND COFFEE CAKE No. 2.
Ingredients and preparation are given under No. 25. Put the batter into a round cake pan with tube and bake it ½ hour.
No. 28—STIRRED CAKE.
- ¾ cup of butter
- 1¼ cups of powdered sugar
- 2 cups of flour
- Juice of ½ lemon
- 1½ tsps. of baking powder
- 6 whites of eggs
Preparation: Cream the butter and mix with sugar, lemon juice and flour, add 1½ teaspoonfuls of baking powder and the beaten whites of eggs. Put in a buttered pan and bake ½ to ¾ hour.
No. 29—LAYER CAKE WITH CHOCOLATE.
- ½ lb. of butter
- ½ lb. of sugar
- 6 eggs
- ½ lb. of flour
- 2 heaping tsps. of baking powder
- ¼ lb. of chocolate
For the Filling.
- ½ cup of cream
- 3 eggs
- 1½ tsps. of vanilla
- 4 tbsps. of sugar
Preparation: Cream the butter, then mix with sugar, yolks of eggs, flour, and lastly the baking powder and beaten whites of eggs. The chocolate is grated and mixed with one-half of the batter. Bake in four layers, 2 light or yellow ones and 2 dark ones containing chocolate.
The filling is made by mixing well: cream, yolks of eggs, vanilla and sugar and cooking it in a double boiler to a thick cream, stirring constantly. Let it get cold, mix with the beaten whites of eggs and spread it between the layers, putting them together light and dark alternately. The cake may be covered with a chocolate frosting.
No. 30—LAYER CAKE WITH JELLY FILLING.
- ½ lb. of butter
- ½ lb. of sugar
- 5 eggs
- ½ lb. of flour
- 2 heaping tsps. of baking powder
- Jelly for the filling
Preparation: Cream the butter with sugar, add the yolks of eggs, then gradually work in the flour, baking powder and beaten whites of eggs. Bake in three layers and when these are cooled off, spread jelly over them and place one on the other. If you like, cover the cake with a white frosting.
No. 31—LAYER CAKE WITH BANANA FILLING.
- 1 cup of butter
- 2 cups of sugar
- 2½ cups of flour
- 6 eggs
- ½ cup of milk
- 2 heaping tsps. of baking powder
For the Filling.
- 4–5 peeled and sliced bananas
- ¼ cup of sugar
Preparation: Cream the butter with the sugar and yolks of eggs; gradually add the milk and the flour, and lastly the baking powder and beaten whites of eggs. Bake in 4 layers and when these are cooled, spread the sugared, sliced bananas between the layers and cover the cake with white frosting.
No. 32—LAYER CAKE WITH COCOANUT FILLING. No. 1.
- 1 cup of butter
- 2 cups of sugar
- 4 yolks of eggs
- 2 whites of eggs
- 1 cup of milk
- 2½ cups of flour
- 2 heaping tsps. of baking powder
For the Filling.
- ¼ lb. of cocoanut
- 2 whites of eggs
- ½ cup of sugar
- 1 tsp. of vanilla
Preparation: Cream the butter with the sugar, add yolks of eggs and the milk and gradually stir in the flour. Lastly add the baking powder and beaten whites of eggs. Bake in three layers and prepare the filling in the meantime. Mix the beaten whites of eggs with sugar, cocoanut and vanilla and spread between the layers as well as on and over the whole cake.
No. 33—SPONGE CAKE.
- 4 eggs
- 1 cup of sugar
- 5 tsps. of milk
- 1 tsp. of vanilla or lemon juice
- 1 cup of flour
- 1 pinch of salt
- 1 heaping tsp. of baking powder
For the Filling.
- ½ cup of milk
- 4 tbsps. of sugar
- 1 tsp. of vanilla or essence of lemon
- 2 eggs
- 1 tsp. of flour
Preparation: Cream the sugar and yolks of eggs and add milk, vanilla and ½ cup of flour. To the beaten whites of eggs stir ½ cup of flour and mix it with the rest, then add salt and baking powder. Bake in two layers and prepare the filling in the meantime. Milk, yolks of eggs, sugar and vanilla are mixed well and cooked to a thick cream in a double boiler, stirring constantly. When this is cooled off, mix in the beaten whites of eggs and spread the filling between the layers. Put a cocoanut frosting on the cake.
No. 34—GOLD CAKE.
- 1 cup of butter
- 2 cups of sugar
- 6 yolks of eggs
- 1 tsp. of vanilla to taste
- 1 cup of milk
- 3½ cups of flour
- 1½ heaping tsps. of baking powder
Preparation: Cream the butter and mix with sugar, yolks of eggs and vanilla, then add milk and gradually the flour and lastly the baking powder. Butter a cake pan, fill in the dough and bake 1 hour.
No. 35—SILVER CAKE.
- ½ cup of butter
- l½ cups of sugar
- 1 tbsp. of vanilla
- 1 cup of milk
- l½ cups of flour
- ½ cup of corn starch
- 2 heaping tsps. of baking powder
- 6 whites of eggs
Preparation: Cream the butter and sugar, add vanilla, milk, gradually the corn starch, then baking powder and lastly the beaten whites of eggs. Put into a buttered pan and bake 1 hour.
No. 36—THEATER CAKE.
- 1 tbsp. of butter
- 2 cups of sugar
- 1 egg
- 1 tsp. of lemon essence or vanilla
- 1 cup of milk
- 1¾ cups of flour
- 1½ tsps. of baking powder
Preparation: Cream the butter with sugar, yolks of eggs and vanilla; add the milk, then flour, baking powder and the beaten whites of eggs. Put into a buttered pan and bake ½ hour.
No. 37—FLAT CAKE.
- 1 lb. of butter
- 1 lb. of sugar
- 8 eggs
- Juice of 2 lemons
- 1½ lemon peels
- A little cardamom
- 2 lbs. of flour
- 1 heaping tsp. of salt of hartshorn
Preparation: The butter is melted, yolks of eggs and sugar are put in and stirred to a cream. Add the grated lemon peel and juice, cardamom and gradually work in the flour. Mix the salt of hartshorn with a little flour and stir it in. Lastly mix in the well-beaten whites of eggs and spread the dough out in buttered pans about 2 inches thick. Sprinkle with sugar, cinnamon and ground almonds and bake to a nice color.
No. 38—POTATO CAKE OR TART.
- 1 lb. boiled, peeled, grated potatoes
- 14 eggs
- 1 lb. of sugar
- Juice and rind of 2 lemons
- ½ lb. blanched, ground almonds
Preparation: The yolks of eggs and sugar are beaten to a cream; then grated lemon rind and juice, the ground almonds, potatoes and beaten whites of eggs mixed in. Butter a round, loose bottom pan and strew with bread crumbs, put the batter in and bake slowly for 1 to l½ hours.
Remarks: Tarts, so-called in Europe, differ very much from the dainties similarly designated in this country. The former are more like our American pies, but without an upper crust. Sometimes they have narrow strips of crust laid in the form of lattice work across the top.
No. 39—RICE CAKE OR TART.
- 1 lb. of rice
- 2½ qts. of milk
- 12 eggs
- ½ lb. of butter
- ½ lb. of sugar
- 1 lb. of raisins
- 1 tsp. of cinnamon
Preparation: The rice is washed and partly cooked in milk, but do not stir it, for the kernels must stay whole. Cool the rice. Cream the butter and sugar, add raisins and cinnamon, then the rice and lastly the beaten whites of eggs. Butter a round, loose bottom cake pan, strew with bread crumbs, put the batter in and bake slowly.
No. 40—STRAWBERRY SHORT CAKE.
- ½ cup of butter
- ½ cup of sugar
- ½ cup of milk
- 3 eggs
- 2 cups of flour
- 2 heaping tsps. of baking powder
For the Filling.
- 2–3 qts. of strawberries
- 1 pt. of whipped cream
- Sugar to taste
- 1 tsp. of vanilla
Preparation: Cream the butter with sugar, yolks of eggs and milk, gradually work in the flour and baking powder and lastly the beaten whites of eggs. The dough is baked in 2 layers, each being 1½ inches thick. When they are cool, spread between the layers and on top crushed strawberries mixed with sugar and on this the whipped cream mixed with sugar and vanilla.
Remarks: After the whipped cream is on the strawberry short cake, it must be served at once.
No. 41—DEVIL’S FOOD.
For the First Half.
- ½ cup of butter
- ½ cup of milk
- 1 cup of brown sugar
- 2 cups of flour
- 1 egg
- 2 yolks of eggs
- 1 tsp. of soda
For the Second Half.
- 1 cup of brown sugar
- ½ cup of milk
- 1 cup of grated bitter chocolate
For the Filling.
- The cream prepared according to No. 29
Preparation: The first half is prepared by creaming the butter, mixing with sugar, egg and yolks of eggs. Dissolve the soda in milk and stir it into the mixture, then measure and sift the flour and add it gradually.
The second half is prepared by putting the brown sugar, the bitter chocolate and milk into a double boiler, to stew to a smooth cream which is set to cool. Now the first and second half are put together, mixed and baked in three layers. When these are cooled, make the cream according to No. 29, see Layer Cake with Chocolate, and spread between the layers. Cover the cake with a chocolate frosting.
No. 42—ANGEL’S FOOD.
- 9 whites of eggs
- 1 tsp. of cream of tartar
- 1 cup of sugar
- 1 cup of the finest flour
- 1 tsp. of vanilla
Preparation: The whites of eggs are beaten to a stiff froth, the cream of tartar stirred in and also the sugar and vanilla. The flour is sifted 7 times and at last mixed with the other ingredients. Put into a buttered pan and bake slowly ½ hour.
No. 43—YELLOW ANGEL’S FOOD.
- 12 ounces of sugar
- 5 ounces of fine flour
- 1 tsp. of cream of tartar
- 11 whites of eggs
- 6 yolks of eggs
- 1 tsp. of vanilla
Preparation: The sugar is sifted 4 times and stirred to a cream with yolks of eggs; add the beaten whites of eggs, cream of tartar and vanilla. Sift the flour 5 times and work it in. Put the batter into a buttered pan and bake slowly ¾ to 1 hour.
No. 44—FIG CAKE.
- ¾ cup of butter
- 2 cups of sugar
- 6 whites of eggs
- 1 cup of milk
- 2 cups of flour
- ½ cup of corn starch
- 12 figs
- 3 heaping tsps. of baking powder
- 1 tsp. of cinnamon
- 1 tsp. of cloves
For the Frosting.
- 3 whites of eggs
- 1 tbsp. of sugar
- 4 tbsps. of water
- ½ lb. finely chopped almonds
Preparation: Cream the butter, add the sugar, milk, flour, baking powder and lastly the beaten whites of eggs. Divide the batter into 3 parts. Into the first part mix the cinnamon, cloves and chopped figs. Bake two light and one dark layer and arrange them with the dark layer in the middle. Prepare the frosting by beating the whites of eggs to a stiff froth and mixing it with 1 tablespoonful of sugar and 4 tablespoonfuls of water which have been boiled 5 minutes. The mixture is stirred until cool, the almonds are added and the frosting spread over the cake.
No. 45—LAYER CAKE WITH COCOANUT. No. 2.
- ⅔ cup of butter
- 2 cups of sugar
- 1 cup of flour
- 2 heaping tsps. of baking powder
- 7 whites of eggs
For the Filling.
- Cream according to No. 29.
For the Frosting.
- 4 whites of eggs
- ½ cup of sugar
- ¼ lb. of cocoanut
Preparation: Cream the butter with sugar, then add flour and baking powder and the beaten whites of eggs. Bake in 4 layers. Make the filling according to No. 29, Layer Cake With Chocolate, and when the layers are cool, spread the cream between them. Make the frosting from the beaten whites of eggs mixed with sugar, spread it on the cake and sprinkle with grated cocoanut.
No. 46—TEA CAKE.
- ½ lb. of sugar
- 10 eggs
- ½ lb. of fine flour
- ¼ lb. of blanched, grated almonds
- Juice and rind of 1 lemon
- 2 heaping tsps. of baking powder
Preparation: The sugar and yolks of eggs are stirred 20 minutes, the ground almonds added and the mixture stirred again 20 minutes. Now add lemon juice and grated lemon rind, the whites of eggs beaten to a froth, and then quickly stir in the flour. Lastly add the baking powder mixed with some of the flour. Put the batter into a buttered pan and bake 1 hour.
Remarks: In the beginning, the heat may be greater in the bottom of the oven than in the top.
No. 47—SUNSHINE CAKE.
- 5 eggs
- 1 cup of sugar
- ¼ tsp. of salt
- ¾ cup of flour
- ½ tsp. of cream of tartar
- 1 tsp. of lemon juice
- 1 tsp. of orange juice
Preparation: The yolks of eggs are stirred with sugar ½ hour. The flour mixed with the cream of tartar is sifted 4 times. Add salt, lemon and orange juice, the sifted flour and the whites of eggs beaten to a froth. Butter a pan and strew it with roll crumbs, put the batter in and bake 40 minutes in medium hot oven.
No. 48—FRUIT CAKE.
- 1 lb. of butter
- 1 lb. of brown sugar
- 12 eggs
- 1½ lbs. of flour
- 6 tbsps. of molasses
- 2 tsps. of soda
- 4 lbs. of Sultana raisins
- 3 lbs. of small raisins
- 1 lb. of chopped citron
- 1 chopped orange rind
- ½ lb. of chopped figs
- ½ pt. of brandy
- ¼ pt. of white wine
- ¼ pt. of rose water
- ½ tsp. ground cloves
- ¼ tsp. mace and nutmeg
Preparation: Cream the butter with sugar and yolks of eggs. Dissolve soda in molasses and mix it into the batter, add the brandy, white wine, rose water, ground cloves, mace, nutmeg, flour and lastly the beaten whites of eggs. Mix in the Sultana and the small raisins, citron, orange rind and figs. Line a pan with buttered paper, put the batter in and bake slowly for 2 hours.
No. 49—BREMER BLOCK.
- 1 lb. washed butter
- ¾ lb. of sugar
- 1 lb. of seeded raisins
- ¾ lb. of currants
- ¼ lb. blanched, chopped almonds
- ¼ lb. of chopped citron
- ¾ qt. warm milk
- 5 cents yeast
- 3 tsps. of salt
- 3 lbs. of sifted flour
Preparation: Cream the butter and sugar. Wash the raisins and currants and put them in a warm place; when real warm, mix them with the butter. Almonds and citron are next stirred in, then the warm milk, the yeast dissolved in ½ cup of warm milk, salt and flour. Put the dough into buttered pans, set to rise and bake 1½ to 2 hours.
No. 50—PLAIN FRUIT CAKE.
- 1 cup of butter
- 1 cup of brown sugar
- 1 cup of white sugar
- 1 cup of raisins
- 1 cup of currants
- ½ cup of molasses
- 1½ cups of black coffee
- 3 eggs
- 4 cups of flour
- 3 tsps. of saleratus
Preparation: Cream the butter with sugar and yolks of eggs, add raisins, currants and saleratus dissolved in molasses; then coffee, flour and lastly whites of eggs beaten to a stiff froth. Put the batter into a pan lined with buttered paper and bake in a moderate oven 1 to 1½ hours.
No. 51—BROWN SPICE CAKE No. 1.
- 2 eggs
- 2 heaping tbsps. of lard
- 1 lb. best molasses
- 1 lb. of brown sugar
- 1 tsp. of ground cloves
- 1 tsp. of cinnamon
- 1 cup of raisins
- 1 pinch of salt
- 1 level tsp. baking soda
- 1 heaping tsp. of cream of tartar
- 1 cup of sour milk or black coffee
- 4 cups of flour
- ½ grated nutmeg
Preparation: The eggs are beaten thoroughly, lard heated a little, sugar, molasses, cloves, cinnamon, nutmeg, raisins and salt mixed in. The soda is dissolved in the milk or coffee and added. The cream of tartar is mixed into the flour, and this added gradually. Line a pan with buttered paper, put the batter in and bake 1 to 1½ hours in medium hot oven.