ut it ia two buttered cake moulds.
Rise about an hour. It should not be
too light, bake as you would bread, in a
Black oven, less than an hour.
Cost of material — dough 5, sugar,
seeds, and flour 10 butter 24, eggs 9;
48 cents for nearly 4 pounds or two
2-quavt molds, or 12c per pound.
Note — These raised cakes are like
fresh bread, cannot be sliced till a day or
two old without waste.
274— Scotch Tea Cakes.
2 pounds light-bread dough.
8 ounces sugar.
8 ounces lard.
1 teaspoonful carraway seeds.
1 pound flour✪ Scotch Tea Cakes.
The difference between this and the
preceeding kind is that this makes a soft
dough, to be handled and kneaded like
bread. It is less rich and requires no
eggs. Make it up the same way or Like
the cheapest coffee cake and let rise in
thin cakes on jelly cuke pans. Brush
over with melted lard when setting to
rise. Score the tops with a knife point
when they are light and bake about 15
minutes. If for sale brush over with
syrup and dredge with sugar.
Cost of material — 25 cents for nearly
4 pounds — equal to about 3 dozen buns
or 6 jelly-sheet cakes to cut. Good hot
for supper,
275— New England Cake.
Make the Scotch seed cake but with 1
pound of seeded or seedless raisins and
half cupful of brandy and flavorings, and
omit the carrawav seeds.✪ New England Cake
276— Yeast-Raised Plum Cake.
The slowest to rise. Use the liveli-
est dough, and in winter it had better
be saved over night and mixed up with
the mam part ot the ingredients; add the
fruit next morning, and bake after din-
ner.
2 pounds light bread dough.
1 pound black molasses and sugar,
mixed.
1 pound butter.
6 eggs.
12 ounces flour.
1 ounce mixed ground spices,
1^ pounds seedless raisins.
1 pound currants.
8 ounces citron.
Brandy, and lemon extract✪ Yeast-Raised Plum Cake.
Warm the dough and all the ingre-
dients slightly. Mix well, except the
fruit and brandy. Beat the batter, and
set to rise in the mixing pan about 3
hours. Beat again and add the fruit,
previously floured. Line the moulds
with battered paper, half fill and set to
rise again about 2 hours. Bake from
one hour to two, according to size. Large
cakes should have a coating of paper tied
outside the moulds to protect the crust
during the two hours baking.
These cakes should not be turned out
of the moulds till at least one day old.
Cost of material — dough 5, molasses
and sugar II, butter 30, eggs 12, flour
and spices 8, raisins 30, currants 10,
citron 20, brandy and extract 12; $1, 38
for about 8 pounds or two 2-quart moulds,
or about 18c per pound.
Note — All of the foregoing articles
are made bVht with yeast and all are
made by taking a piece of dough that is
already light either from the family bread
pan or bakers trough. A very good sort
of apple dumpling is cheaply made in the
same way of the same dough as for
doughnuts, the dumplings allowed to
remain in the pans long enough for the
dough to become light before baking.
The dumplings like the doughnuts and
all other varieties must have a slight
brushing over of melted lard to prevent
a crust forming on them and cracking
open while set away to rise.
277-Rusks.
These are slices of various sorts of cake
dried in the oven something like dry toast
84
SAN FRANCISCO HOTEL GAZETIES
Page 89 · 3 recipe records on this page
Presented as published in 1886. 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
Put it in two buttered cake moulds. Rise about an hour. It should not be too light, bake as you would bread, in a slack oven, less than an hour.
Cost of material — dough 5, sugar, seeds, and flour 10 butter 24, eggs 9; 48 cents for nearly 4 pounds or two 2-quart molds, or 12c per pound.
Note — These raised cakes are like fresh bread, cannot be sliced till a day or two old without waste.
274— Scotch Tea Cakes.
2 pounds light-bread dough.
8 ounces sugar.
8 ounces lard.
1 teaspoonful carraway seeds.
1 pound flour.
The difference between this and the preceding kind is that this makes a soft dough, to be handled and kneaded like bread. It is less rich and requires no eggs. Make it up the same way or Like the cheapest coffee cake and let rise in thin cakes on jelly cuke pans. Brush over with melted lard when setting to rise. Score the tops with a knife point when they are light and bake about 15 minutes. If for sale brush over with syrup and dredge with sugar.
Cost of material — 25 cents for nearly 4 pounds — equal to about 3 dozen buns or 6 jelly-sheet cakes to cut. Good hot for supper,
275— New England Cake.
Make the Scotch seed cake but with 1 pound of seeded or seedless raisins and half cupful of brandy and flavorings, and omit the caraway seeds.
276— Yeast-Raised Plum Cake.
The slowest to rise. Use the liveliest dough, and in winter it had better be saved over night and mixed up with the mam part ot the ingredients; add the fruit next morning, and bake after dinner.
2 pounds light bread dough.
1 pound black molasses and sugar, mixed.
1 pound butter.
6 eggs.
12 ounces flour.
1 ounce mixed ground spices,
1^ pounds seedless raisins.
1 pound currants.
8 ounces citron.
Brandy, and lemon extract.
Warm the dough and all the ingredients slightly. Mix well, except the fruit and brandy. Beat the batter, and set to rise in the mixing pan about 3 hours. Beat again and add the fruit, previously floured. Line the moulds with battered paper, half fill and set to rise again about 2 hours. Bake from one hour to two, according to size. Large cakes should have a coating of paper tied outside the moulds to protect the crust during the two hours baking.
These cakes should not be turned out of the moulds till at least one day old.
Cost of material — dough 5, molasses and sugar II, butter 30, eggs 12, flour and spices 8, raisins 30, currants 10, citron 20, brandy and extract 12; $1, 38 for about 8 pounds or two 2-quart moulds, or about 18c per pound.
Note — All of the foregoing articles are made bVht with yeast and all are made by taking a piece of dough that is already light either from the family bread pan or bakers trough. A very good sort of apple dumpling is cheaply made in the same way of the same dough as for doughnuts, the dumplings allowed to remain in the pans long enough for the dough to become light before baking. The dumplings like the doughnuts and all other varieties must have a slight brushing over of melted lard to prevent a crust forming on them and cracking open while set away to rise.
277-Rusks.
These are slices of various sorts of cake dried in the oven something like dry toast
Records on this page
Scotch Tea CakesNew England CakeYeast-Raised Plum Cake