ipoon even fall of oream of tartar, half an one of soda, and one
pound of fine raisins seeded and out in half✪ Raisin Cake. Mix like pound-
eake, put the oream of tartar in the flour, leaving out two table-
spoonsful to stir through the rabins ; put the milk in last with
the soda dissolved in it, and then stir the fruit through and bake
quioklj— -either in square tins, or all in one oake.
* Washington Cake.
One and a half pounds of butter, one and three-quarter
pounds of sugar, the same ol dour, eight eggs, a pint of oream,
two pounds of seeded raisins. Mix like pound-eake, add the
eream to the butter, sugar and eggs, when beaten light; flavor
with a tablespoonful of rose-water, a wine-glass of brandy and
the peel of a small lemon grated, a very little grated nutmeg ;
flour the raisins with a tablespoonful taken from the weight \
stir in last a teaspooniul of saleratus✪ Washington Cake dissolved in a little of the
oream, add the fruit, and bake in one large or two smaller oakes.
* Queen's Cake.
One pound of white sugar, one of flour, three-quarters of a
pound of butter, one pound of stoned raisins, half a pound of
currants washed and dried, and a quarter of a pound of citron
out in little pieces, a wine-glass of brandy, one of wine, one of
cream, six eggs beaten separately and then together, one tea-
spoonful of soda, two of cinnamon, two of doves ; stir the sugar
and butter to a oream, add the eggs, then the brandy and wine,
then spices and flour, and last the soda in the oream ; leave out
two tablespoonsful of the flour✪ Queen's Cake to stir in the fruit, which add
last. Bake in two cakes in round, deep pans for nearly an hour
and a half; cover with paper when brown on the top ; line the
pans with buttered paper.
* Seoteh Cake, Ho L
Stir to a oream one pound of sugar and three-quarten of a
pound of butter ; beat nine eggs very light separately and then
togethik Hdr ^^em in the butter and sugar, add one pound of
224 COOKEBT FROM EZPEBIENC&
nfted flour, the jniee and grated rind of one lemon, and a
glasa of brandy; jnst before patting in tbe pans, stir in mm
pound of raisins stoned, and floored with a little floor yoa liav«
left out of the eake. Bake in a large tin pan, with a hde throigb
the oentre, as a Turk's head, or in square tin pans.
Scotch Cake, Vo. 8.
Bub three-quarters of a pound of butter into one pound d
sifted flour✪ Scotch Cake, stir in it one pound of powdered sugar and a tabW
spoonful of cinnamon^ add three eggs, mix all together, roll out
Tcrj thin, cut in round cakes, and bake in a quick oven.
Kolasses Fruit-cake
One cup of molasses, one and three-quarter cups of light
brown sugar, one cup of butter, four ^gs, one cup of cold water
Boil the molasses, sugar and butter together; let them cool
flour as thick as pound-cake ; then add the eggs ; beat it well,
add gradually the water, with a teaspoonful of soda dissolved in
it, then add one pound of raisins, one of currants and half an
one of citron, with two heaping tablespoons of flour mixed
through the fruit. Bake nearly two hours, if aU in one; half
the time, if in two cakes. Stir in a saltspoonful of salt.
Citron-cake.
flight eggs, their weight in flour, the same of sugar, the
weight of flve in butter, a little powdered mace. Mix Bko
pound-cake, and put in a buttered pan a layer of cake and ono
of citron cut in thin strips, alternately, until the cake is aU in
the pan.
* Amber-cake.
One cup of butter, two of sugar three of flour, one of milk,
flre eggs, a teaspoonful of peariash, half a pound of raisins^
three-quarters of a pound of almonds, one piece of citron, a tea-
spoonful of extract of bitter almonds ; stir the butter and sugar
together, add the yolks of the eggs, beat them well in, then the
flour alternately with the whites of the eggs, then the milk with
CASOB. 225 ✪ Fruit Ginger-cake
Page 108 · 9 recipe records on this page
Presented as published in 1905. 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
spoon even full of cream of tartar, half an one of soda, and one pound of fine raisins seeded and cut in half. Mix like poundeake, put the cream of tartar in the flour, leaving out two tablespoonsful to stir through the raisins ; put the milk in last with the soda dissolved in it, and then stir the fruit through and bake quickly— -either in square tins, or all in one oake.
* Washington Cake.
One and a half pounds of butter, one and three-quarter pounds of sugar, the same ol dour, eight eggs, a pint of cream, two pounds of seeded raisins. Mix like pound-eake, add the cream to the butter, sugar and eggs, when beaten light; flavor with a tablespoonful of rose-water, a wine-glass of brandy and the peel of a small lemon grated, a very little grated nutmeg ; flour the raisins with a tablespoonful taken from the weight \ stir in last a teaspooniul of saleratus dissolved in a little of the oream, add the fruit, and bake in one large or two smaller oakes.
* Queen's Cake.
One pound of white sugar, one of flour, three-quarters of a pound of butter, one pound of stoned raisins, half a pound of currants washed and dried, and a quarter of a pound of citron cut in little pieces, a wine-glass of brandy, one of wine, one of cream, six eggs beaten separately and then together, one teaspoonful of soda, two of cinnamon, two of doves ; stir the sugar and butter to a cream, add the eggs, then the brandy and wine, then spices and flour, and last the soda in the cream ; leave out two tablespoonsful of the flour to stir in the fruit, which add last. Bake in two cakes in round, deep pans for nearly an hour and a half; cover with paper when brown on the top ; line the pans with buttered paper.
* Scotch Cake, No. 1
Stir to a cream one pound of sugar and three-quarters of a pound of butter ; beat nine eggs very light separately and then together; add them in the butter and sugar, add one pound of
sifted flour, the juice and grated rind of one lemon, and a glass of brandy; just before putting in the pans, stir in one pound of raisins stoned, and floured with a little flour you have left out of the cake. Bake in a large tin pan, with a hole through the centre, as a Turk's head, or in square tin pans.
Scotch Cake, No. 2.
Rub three-quarters of a pound of butter into one pound of sifted flour, stir in it one pound of powdered sugar and a tablespoonful of cinnamon; add three eggs, mix all together, roll out Tcrj thin, cut in round cakes, and bake in a quick oven.
Molasses Fruit-cake
One cup of molasses, one and three-quarter cups of light brown sugar, one cup of butter, four eggs, one cup of cold water Boil the molasses, sugar and butter together; let them cool flour as thick as pound-cake ; then add the eggs ; beat it well, add gradually the water, with a teaspoonful of soda dissolved in it, then add one pound of raisins, one of currants and half an one of citron, with two heaping tablespoons of flour mixed through the fruit. Bake nearly two hours, if aU in one; half the time, if in two cakes. Stir in a saltspoonful of salt.
Citron-cake.
Eight eggs, their weight in flour, the same of sugar, the weight of five in butter, a little powdered mace. Mix Bko pound-cake, and put in a buttered pan a layer of cake and ono of citron cut in thin strips, alternately, until the cake is aU in the pan.
* Amber-cake.
One cup of butter, two of sugar, three of flour, one of milk, five eggss, a teaspoonful of peariash, half a pound of raisins^ three-quarters of a pound of almonds, one piece of citron, a teaspoonful of extract of bitter almonds ; stir the butter and sugar together, add the yolks of the eggs, beat them well in, then the flour alternately with the whites of the eggs, then the milk with
CASOB. 225
Records on this page
Raisin CakeAmber-cakeWashington CakeQueen's CakeFruit JumbleScotch CakeFruit Ginger-cakeKolasses Fruit-cakeStrawberry Short-cake