Cream, for Cake. Take a little over two cupfuls of
sweet milk, put in a double boiler and let come to a boil.
Beat together two eggs, one cupful of sugar, and two table-
spoonfuls of corn starch, or flour; stir this mixture into the
boiling milk and when the consistency of thick cream, take
off the fire, flavor with lemon, and when cool spread between
the layers of cake. This cake is best when used fresh.
Fig Cake. Two cupfuls of sugar and six eggs, beaten
together for five minutes; then
stir in one cupful of sweet milk,
three cupfuls of flour and two
teaspoonfuls of baking powder.
Bake in two or three layers.
Fig Dressing. Chop one
^ig^- pound of figs very fine, adding
a little hot water from time to time, to moisten; put in
enough so they will spread nicely, but not enongh to make
them sloppy; add enough sugar to sweeten, or a frosting
can be made and a layer can be put on top on each of the
figs.
Layer Cakes 131
Caramel Cake. Make any of the above layer cakes
and spread between each layer and on top, a frosting made
as followsi Two cupfuls of sugar, two-thirds of a cupful of
sweet milk and a lump of butter the size of an tgg. Boil for
fifteen minutes, being careful not to let it scorch; beat
until cool, and flavor with vanilla.
Liemon Cake. Make a cake after any of the foregoing
rules for layer cake and make a dressing for it as follows:
Put in a bowl the juice and grated rind of a lemon; add a
well-beaten ^%g, three-fourths of a cupful of sugar, two
tablespoonfuls of corn starch, and pour over the whole a
cupful of boiling water. Set the bowl in hot water until
the corn starch is cooked. When cool spread between the
layers of cake.
Pineapple Cake. Make a cake after the rule given
for cocoanut cake, and for the dressing to put between the
layers, prepare a pineapple as follows: Pare the pineapple
and chop, or grate, very fine; put in a stewpan with enough
sugar to make a thick syrup when boiled. Save a large
tablespoonful of the pineapple to put with the frosting, and
spread the rest, when cool, between the layers of cake.
Make a frosting of the beaten white of one tg%^ the table-
spoonful of pineapple, and enough sugar to make a thick
frosting; spread on the top and sides of the cake.
Ice Cream Cake. One and one-half cupfuls of sugar,
and one-half cupful of butter; stir the butter and sugar to a
cream; add the whites of four eggs, one at a time, without
previously beating, one-half cupful of sweet milk, two and
one-half cupfuls of flour, and two teaspoonfuls of baking
powder✪ Layer Cake. Stir well, and bake in layers. Ice Cream: To
prepare the ice creani, take two cupfuls of white sugar, add
a little water and boil to a soft wax; then beat in the whites
of two eggs, and tartaric acid the size of a pea dissolved in
132 Drop Cakes, Cookies and Fried Cakes
a few drops of water. Spread between the layers and on
the top and sides.
Page 77 · 7 recipe records on this page
Presented as published in 1894. 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
Cream, for Cake. Take a little over two cupfuls of sweet milk, put in a double boiler and let come to a boil. Beat together two eggs, one cupful of sugar, and two tablespoonfuls of corn starch, or flour; stir this mixture into the boiling milk and when the consistency of thick cream, take off the fire, flavor with lemon, and when cool spread between the layers of cake. This cake is best when used fresh.
Fig Cake. Two cupfuls of sugar and six eggs, beaten
together for five minutes; then stir in one cupful of sweet milk, three cupfuls of flour and two teaspoonfuls of baking powder. Bake in two or three layers. Fig Dressing. Chop one pound of figs very fine, adding
a little hot water from time to time, to moisten; put in enough so they will spread nicely, but not enongh to make them sloppy; add enough sugar to sweeten, or a frosting can be made and a layer can be put on top on each of the figs.
Layer Cakes 131
Caramel Cake. Make any of the above layer cakes and spread between each layer and on top, a frosting made as followsi Two cupfuls of sugar, two-thirds of a cupful of sweet milk and a lump of butter the size of an tgg. Boil for fifteen minutes, being careful not to let it scorch; beat until cool, and flavor with vanilla.
Liemon Cake. Make a cake after any of the foregoing rules for layer cake and make a dressing for it as follows: Put in a bowl the juice and grated rind of a lemon; add a well-beaten egg, three-fourths of a cupful of sugar, two tablespoonfuls of corn starch, and pour over the whole a cupful of boiling water. Set the bowl in hot water until the corn starch is cooked. When cool spread between the layers of cake.
Pineapple Cake. Make a cake after the rule given for cocoanut cake, and for the dressing to put between the layers, prepare a pineapple as follows: Pare the pineapple and chop, or grate, very fine; put in a stewpan with enough sugar to make a thick syrup when boiled. Save a large tablespoonful of the pineapple to put with the frosting, and spread the rest, when cool, between the layers of cake. Make a frosting of the beaten white of one egg the tablespoonful of pineapple, and enough sugar to make a thick frosting; spread on the top and sides of the cake.
Ice Cream Cake. One and one-half cupfuls of sugar, and one-half cupful of butter; stir the butter and sugar to a cream; add the whites of four eggs, one at a time, without previously beating, one-half cupful of sweet milk, two and one-half cupfuls of flour, and two teaspoonfuls of baking powder. Stir well, and bake in layers. Ice Cream: To prepare the ice creani, take two cupfuls of white sugar, add a little water and boil to a soft wax; then beat in the whites of two eggs, and tartaric acid the size of a pea dissolved in
132 Drop Cakes, Cookies and Fried Cakes
a few drops of water. Spread between the layers and on the top and sides.
Records on this page
Layer CakeCream Cake No. 2Fig CakeCaramel CakeLemon CakePineapple CakeIce Cream Cake