(7) Beat to a cream lib. of butter and lib. of sugar in a
basin, add and beat in ten well-beaten eggs and 1 table-spoonful
of rose-water. Mix 2oz. of cornflour with lloz. of flour, add
a little at a time, and beat it in with the creamed butter ; add
41b. of dried and floured currants, and stir thoroughly. Have a
quantity of small round or other shaped tin moulds (see Fig.
287, A, b, c, d, e, f) well buttered, two-thirds fill them with
the mixture, dust a little sugar over the tops, place them on
a baking-sheet, and bake in a moderate oven. Take them
out, and serve cold.
(8) Butter some small heart or other shaped queen Cake-tins
(see Fig. 287, A, b, c, d, e, e). Put lib. of butter into a basin,
beat with the back of a wooden spoon till it comes to a cream,
and add to it 14oz. of powdered white sugar. Break and beat
up eight eggs. Take lib. of flour, and add to the beaten butter
first 1 table-spoonful of the flour and then a little of the egg,
and so on alternately, flour and egg, stirring until all the
eggs and flour are mixed in. Then add and stir in fib.
of washed and dried currants, half fill the buttered tins,
and bake for a-quarter-of-an-hour in a quick oven.
Railroad Cake. — Mix together 2 breakfast-cupfuls of sugar,
2 breakfast-cupfuls of flour, 6 table-spoonfuls of butter, 2
table-spoonfuls of milk, six eggs, 1 teaspoonful of powdered
carbonate of ammonia, 2 teaspoonfuls of cream of tartar, and
the grated rind of half a lemon. Make into a dough, and bake
in shallow pans in a quick oven.
Ramazan Cakes. — Moisten £lb. of very fine ground rice with
1 pint of milk, strain through a sieve into a stewpan, and
dissolve in it 1 teacupful of caster sugar ; stir over a moderate
fire for several minutes, turn it out on a baking-sheet which
has been damped with cold water, roll it to about lin. in
thickness, and smooth the surface. Sprinkle caster sugar
over the top when cold, and divide it into small Cakes with
fancy cutters.
Regatta Cake. — Mix thoroughly together 21b. of bread dough,
1 pint of sugar, ^lb. of butter, four eggs, 1 wineglassful of wine✪ Queen Cakes Variation,
1 teaspoonful of ammonia salt, and lib. of stoned raisins. Put
in deep pans that have been greased, and let it prove for
half-an-hour. If in cold weather, let it be for fifteen minutes
longer. Bake in a moderate oven.
Ribbon Cake. — (1) Make a dough with the following ingre-
dients : 1 breakfast-cupful of butter, 2 breakfast-cupfuls of
sugar, four eggs, the yolks and whites beaten separately, i pint
of milk, 3* breakfast-cupfuls of pastry-flour, % teaspoonful of
bicarbonate of soda, and 1 teaspoonful of cream of tartar.
Fig. 288. Ribbon Cake.
Have three long shallow pans of equal size, divide the dough
into three parts, and bake two parts as plain Cake ; add to the
remaining dough breakfast-cupful of raisins, stoned and
chopped, 1 breakfast- cupful of currants, ^fh. of sliced citron
(flour all the fruit), 2 teaspoonfuls of molasses, 2 teaspoonfuls
For details respecting Culinary Processes, Utensils Sauces, etc., referred to, see under their special heads.
250
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
Cakes — continued.
of brandy or wine, and 1 teaspoonful of mixed ground maee
and cinnamon. Bake, and put the fruit Cake between the two
plain Cakes, with apple or other jelly between (see Fig. 288).
Press it with the hand in putting together. Trim the edges
oven, and cover with icing. ✪ Ribbon Cake
Page 22 · 5 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(7) Beat to a cream 1lb. of butter and 1lb. of sugar in a basin, add and beat in ten well-beaten eggs and 1 table-spoonful of rose-water. Mix 2oz. of cornflour with lloz. of flour, add a little at a time, and beat it in with the creamed butter ; add 4lb. of dried and floured currants, and stir thoroughly. Have a quantity of small round or other shaped tin moulds (see Fig. 287, A, b, c, d, e, f) well buttered, two-thirds fill them with the mixture, dust a little sugar over the tops, place them on a baking-sheet, and bake in a moderate oven. Take them out, and serve cold.
(8) Butter some small heart or other shaped queen Cake-tins (see Fig. 287, A, b, c, d, e, e). Put 1lb. of butter into a basin, beat with the back of a wooden spoon till it comes to a cream, and add to it 14oz. of powdered white sugar. Break and beat up eight eggs. Take 1lb. of flour, and add to the beaten butter first 1 table-spoonful of the flour and then a little of the egg, and so on alternately, flour and egg, stirring until all the eggs and flour are mixed in. Then add and stir in 1/2lb. of washed and dried currants, half fill the buttered tins, and bake for a quarter of an hour in a quick oven.
Railroad Cake. — Mix together 2 breakfast-cupfuls of sugar, 2 breakfast-cupfuls of flour, 6 table-spoonfuls of butter, 2 table-spoonfuls of milk, six eggs, 1 teaspoonful of powdered carbonate of ammonia, 2 teaspoonfuls of cream of tartar, and the grated rind of half a lemon. Make into a dough, and bake in shallow pans in a quick oven.
Ramazan Cakes. — Moisten 1/4lb. of very fine ground rice with 1 pint of milk, strain through a sieve into a stewpan, and dissolve in it 1 teacupful of caster sugar ; stir over a moderate fire for several minutes, turn it out on a baking-sheet which has been damped with cold water, roll it to about lin. in thickness, and smooth the surface. Sprinkle caster sugar over the top when cold, and divide it into small Cakes with fancy cutters.
Regatta Cake. — Mix thoroughly together 2lb. of bread dough,
1 pint of sugar, 1/4lb. of butter, four eggs, 1 wineglassful of wine,
1 teaspoonful of ammonia salt, and 1lb. of stoned raisins. Put in deep pans that have been greased, and let it prove for half-an-hour. If in cold weather, let it be for fifteen minutes longer. Bake in a moderate oven.
Ribbon Cake. — (1) Make a dough with the following ingredients : 1 breakfast-cupful of butter, 2 breakfast-cupfuls of sugar, four eggs, the yolks and whites beaten separately, 1/2 pint of milk, 3 1/2 breakfast-cupfuls of pastry-flour, 1/2 teaspoonful of bicarbonate of soda, and 1 teaspoonful of cream of tartar.
Fig. 288. Ribbon Cake.
Have three long shallow pans of equal size, divide the dough into three parts, and bake two parts as plain Cake ; add to the remaining dough 1 breakfast-cupful of raisins, stoned and chopped, 1 breakfast-cupful of currants, 1/4lb. of sliced citron (flour all the fruit), 2 teaspoonfuls of molasses, 2 teaspoonfuls
For details respecting Culinary Processes, Utensils Sauces, etc., referred to, see under their special heads.
Cakes — continued.
of brandy or wine, and 1 teaspoonful of mixed ground maee and cinnamon. Bake, and put the fruit Cake between the two plain Cakes, with apple or other jelly between (see Fig. 288). Press it with the hand in putting together. Trim the edges, bake in a moderate oven, and cover with icing.
Records on this page
Queen Cakes VariationRailroad CakeRamazan CakesRegatta CakeRibbon Cake