Dover-cake.
One pound of flour, one of sugar, half an one of butter, six
eggs, a half pint of sour eream, with a teaspoonM of soda. Stir
butter and sugar together, add the yolks of the eggs, beat them
well in, then stir a tablespoonful of brandy and the third of a
nutmeg grated ; then the whites of the eggs alternately with the
flour \ beat well, adding the eream as you beat, last the soda in
a teaspoonful of hot water. Bake in flat tins or all-in one in a
Turk's head.
* Peggy's Cake.
Three oups of sugar, four of flour, one of butter, one of sweet
milk, six eggs, a teaspoonful of cream of tartar in the flour, half
a teaspoonful of soda in the milk. Mix like pound-cake, add
soda and milk last. Bake in shallow tins or a round pan ; test
with a broom splint. When it does not stick, the cake is done
Chocolate-cake.
One cup of butter, two of sugar, three of flour, four eggs, and
a cup three-quarters foil of grated chocolate. Stir the butter
and sugar to a cream, add the beaten yolks of the eggs, bea^
well, then the whites beaten to a stiff firoth alternately with the
flour ; beat very hard, stir in the chocolate, and bake in one
large cake or in square tin pans.
Sice-cake.
One pound of rice-flour, one of sugar, half a pound of butter,
nine eggs, a wine-glass of rose-water, peel of a lemon grated, two
even teaspoons of cream of tartar, one the same of soda. Mix
like pound-cake \ cream of tartar dry in the flour, and the soda
m a teaspoonful of hot water just as you put it in the pans.
Bake like pound-cake or in fiat sqrtfire tins.
232 COOKBBT FROM EXPERIENCE.
Snowflake-eake.
One scant cap of batter, two cups of sugar, one of sweet milk^
one of com-staroh, two of flour, one and a half teaspoons of
cream of tartar, three-quarters of a teaspoonful of soda and the
whites of seven eggs. Stir the butter and sugar to a oream, add
the whites of the eggs, then the corn-staroh; beat all well to-
gether, then stir in the flour with the cream of tartar in it dry,
then the milk with the soda dissolved in it. Bake like pound-
cake or in shallow tins.
* White Cup-cake.
One cup of fresh butter, two cups of powdered sugar, four of
sifted flour^ and a large ooffeecup of rich cream. Beat the
whites only of five eggs to a stiff firoth, stir the butter and sugar
to a cream, add the eggs, then the cream, a half of a small
nutmeg grated, and the rind of a fresh lemon. Stir the butter
and sugar to a cream, add the lemon and nutmeg, then the
oream, the flour alternately with the whites of eggs, last a tea-
spoonful of saleratus or soda dissolved in a teaspoonful of hot
water. Bake in shallow pans or in a large cake. By adding
the yolks of the eggs to this recipe you have a fine cream-cake.
* White Almond-cake.
Two cups of sugar, one of cream, whites of four eggs, a tea-
spoon of cream of tartar and half an one of soda, flour as stiff as
pound-cake, a teaspoonful of extract of almond. Stir the butter
and sugar to a cream, add the whites of the eggs, then the ex-
tract, flour, and last the cream of tartar beaten well in dry, and
the soda dissolved in a very little hot water. Bake all in one or
in square tins.
Black Cake.
Three cups of molasses, one of butter, one of cream, four eggBi
six cups of flour, a tablespoonful of ginger, and a teaspoonM of
soda. Beat all well together, soda and cream last. Bake in
Turk's head.
CAKE. 238
* Delicate Cake.
One oup of butter, three of sugar, one of cream, and four of
flour, the whites of ten eggs beaten to a stiff froth ; flavor with
the grated peel of half a lemon, two teaspoonsful of cieam of
tartar and one of soda. Stir the butter and sugar to a cream,
add the lemon, the whites of the eggs, then the flour with the
cream of tartar sifted through it, and last the cream with the
soda dissolved in it. Bake in shallow tins or all in one like
pound-cake. ✪ Black Cake
Page 112 · 13 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.
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Dover-cake.
One pound of flour, one of sugar, half an one of butter, six
eggs, a half pint of sour eream, with a teaspoonM of soda. Stir
butter and sugar together, add the yolks of the eggs, beat them
well in, then stir a tablespoonful of brandy and the third of a
nutmeg grated ; then the whites of the eggs alternately with the
flour \ beat well, adding the eream as you beat, last the soda in
a teaspoonful of hot water. Bake in flat tins or all-in one in a
Turk's head.
* Peggy's Cake.
Three oups of sugar, four of flour, one of butter, one of sweet
milk, six eggs, a teaspoonful of cream of tartar in the flour, half
a teaspoonful of soda in the milk. Mix like pound-cake, add
soda and milk last. Bake in shallow tins or a round pan ; test
with a broom splint. When it does not stick, the cake is done
Chocolate-cake.
One cup of butter, two of sugar, three of flour, four eggs, and
a cup three-quarters foil of grated chocolate. Stir the butter
and sugar to a cream, add the beaten yolks of the eggs, bea^
well, then the whites beaten to a stiff firoth alternately with the
flour ; beat very hard, stir in the chocolate, and bake in one
large cake or in square tin pans.
Sice-cake.
One pound of rice-flour, one of sugar, half a pound of butter,
nine eggs, a wine-glass of rose-water, peel of a lemon grated, two
even teaspoons of cream of tartar, one the same of soda. Mix
like pound-cake \ cream of tartar dry in the flour, and the soda
m a teaspoonful of hot water just as you put it in the pans.
Bake like pound-cake or in fiat sqrtfire tins.
232 COOKBBT FROM EXPERIENCE.
Snowflake-eake.
One scant cap of batter, two cups of sugar, one of sweet milk^
one of com-staroh, two of flour, one and a half teaspoons of
cream of tartar, three-quarters of a teaspoonful of soda and the
whites of seven eggs. Stir the butter and sugar to a oream, add
the whites of the eggs, then the corn-staroh; beat all well to-
gether, then stir in the flour with the cream of tartar in it dry,
then the milk with the soda dissolved in it. Bake like pound-
cake or in shallow tins.
* White Cup-cake.
One cup of fresh butter, two cups of powdered sugar, four of
sifted flour^ and a large ooffeecup of rich cream. Beat the
whites only of five eggs to a stiff firoth, stir the butter and sugar
to a cream, add the eggs, then the cream, a half of a small
nutmeg grated, and the rind of a fresh lemon. Stir the butter
and sugar to a cream, add the lemon and nutmeg, then the
oream, the flour alternately with the whites of eggs, last a tea-
spoonful of saleratus or soda dissolved in a teaspoonful of hot
water. Bake in shallow pans or in a large cake. By adding
the yolks of the eggs to this recipe you have a fine cream-cake.
* White Almond-cake.
Two cups of sugar, one of cream, whites of four eggs, a tea-
spoon of cream of tartar and half an one of soda, flour as stiff as
pound-cake, a teaspoonful of extract of almond. Stir the butter
and sugar to a cream, add the whites of the eggs, then the ex-
tract, flour, and last the cream of tartar beaten well in dry, and
the soda dissolved in a very little hot water. Bake all in one or
in square tins.
Black Cake.
Three cups of molasses, one of butter, one of cream, four eggBi
six cups of flour, a tablespoonful of ginger, and a teaspoonM of
soda. Beat all well together, soda and cream last. Bake in
Turk's head.
CAKE. 238
* Delicate Cake.
One oup of butter, three of sugar, one of cream, and four of
flour, the whites of ten eggs beaten to a stiff froth ; flavor with
the grated peel of half a lemon, two teaspoonsful of cieam of
tartar and one of soda. Stir the butter and sugar to a cream,
add the lemon, the whites of the eggs, then the flour with the
cream of tartar sifted through it, and last the cream with the
soda dissolved in it. Bake in shallow tins or all in one like
pound-cake.