warm, while you get the following ready: 1 cup lard (melted, j
warm, not hot), 1 lb currants, ^^ lb raisins, 1^ cups sugar, 1 j
small cup molasses, 2 eggs, 1 teasp each ground cloves, ginger, i
allspice, cinnamon and soda. Mix the warm lard, beaten eggs '
and molasses and put in with dough. Then beat, and beat until ;
it is light and like batter, after which add sugar and beat all ;
again well. Lastly put in the floured fruit, but don't beat — i
just fold over and over until well mixed, and put in a roaster \
in a hot oven, and cover and bake for li/^ hours. Do not [
open oven door until cake is cooked. If your bread is ready ;
to bake first, it does not hurt cake to leave it standing in warm '\
place until oven is ready. This cake is very good and sub- !
stantial. — [Mrs. E. W., O. I
Wedding Cake ■
T have prepared this for all my children when they were I
married, and everybody who has tasted this cake declares that !
it is unsurpassed. Cream 1 lb sugar and 1 lb butter (or use I
half butter and half shortening), add 12 eggs, one at a time, i
1 lb sifted flour, 4 lbs raisins, seeded, 3 lbs currants, 2 lbs al- |
monds, blanched and chopped fine, and 1 cup raspberry jam. \
Put in a separate small bowl 1 or 2 nutmegs grated, 1 tablesp j
cinnamon, 1 teasp cloves, and pour over it 3 wine glasses ■
good brandy and 2 wine glasses white wine. Cover the bowl
and let this stand while you are mixing the cake, then stir it I
up, and pour it in the cake batter the very last thing. Mix !
well, and bake at once in a moderate oven. It is best to line j
the tin with well greased paper, and care must be used that the I
cake will not burn at the bottom. These cakes will keep a year !
or more. Do not bake in too large tins. Use half the quanti- |
ties if less cake is wanted. — [Anon., N. Y.
Angel Food Cake
A moist and tender angel cake is one of the best things in
the art of cookery. Remember that angel food should never be
WHITE CAKES WITH EGGS 37
eaten the same day it is baked. It is better when a week old.
The best that was ever baked will be tough when it is fresh.
Keep in tightly closed tin box. The recipe which I have used
with success is as follows: Add a pinch salt to the whites of
9 eggs and beat till partly stiff, then add ^^ teasp cream tartar
and beat till very stiff. Fold in gradually and very carefully
1 lyi cups granulated sugar that has been sifted several times.
Sift 1 cup best pastry flour half doz times, and fold lightly into
the sugar and eggs. Lastly add 1 teasp vanilla extract, and
pour the batter into an unbuttered pan which has been lightly
dredged with flour. Bake for 35 to 50 minutes, and when done
do not remove from pan until the cake is almost cold, after
which it can be easily loosened and lifted out. — [H. E. S., Ind.
Three In One Cake ✪ Fig Pound Cake
Page 21 · 4 recipe records on this page
Presented as published in 1907. 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
warm, while you get the following ready: 1 cup lard (melted, j
warm, not hot), 1 lb currants, ^^ lb raisins, 1^ cups sugar, 1 j
small cup molasses, 2 eggs, 1 teasp each ground cloves, ginger, i
allspice, cinnamon and soda. Mix the warm lard, beaten eggs '
and molasses and put in with dough. Then beat, and beat until ;
it is light and like batter, after which add sugar and beat all ;
again well. Lastly put in the floured fruit, but don't beat — i
just fold over and over until well mixed, and put in a roaster \
in a hot oven, and cover and bake for li/^ hours. Do not [
open oven door until cake is cooked. If your bread is ready ;
to bake first, it does not hurt cake to leave it standing in warm '\
place until oven is ready. This cake is very good and sub- !
stantial. — [Mrs. E. W., O. I
Wedding Cake ■
T have prepared this for all my children when they were I
married, and everybody who has tasted this cake declares that !
it is unsurpassed. Cream 1 lb sugar and 1 lb butter (or use I
half butter and half shortening), add 12 eggs, one at a time, i
1 lb sifted flour, 4 lbs raisins, seeded, 3 lbs currants, 2 lbs al- |
monds, blanched and chopped fine, and 1 cup raspberry jam. \
Put in a separate small bowl 1 or 2 nutmegs grated, 1 tablesp j
cinnamon, 1 teasp cloves, and pour over it 3 wine glasses ■ good brandy and 2 wine glasses white wine. Cover the bowl
and let this stand while you are mixing the cake, then stir it I
up, and pour it in the cake batter the very last thing. Mix !
well, and bake at once in a moderate oven. It is best to line j
the tin with well greased paper, and care must be used that the I
cake will not burn at the bottom. These cakes will keep a year !
or more. Do not bake in too large tins. Use half the quanti- | ties if less cake is wanted. — [Anon., N. Y.
Angel Food Cake
A moist and tender angel cake is one of the best things in the art of cookery. Remember that angel food should never be
WHITE CAKES WITH EGGS 37
eaten the same day it is baked. It is better when a week old. The best that was ever baked will be tough when it is fresh. Keep in tightly closed tin box. The recipe which I have used with success is as follows: Add a pinch salt to the whites of 9 eggs and beat till partly stiff, then add ^^ teasp cream of tartar and beat till very stiff. Fold in gradually and very carefully 1 lyi cups granulated sugar that has been sifted several times. Sift 1 cup best pastry flour half doz times, and fold lightly into the sugar and eggs. Lastly add 1 teasp vanilla extract, and pour the batter into an unbuttered pan which has been lightly dredged with flour. Bake for 35 to 50 minutes, and when done do not remove from pan until the cake is almost cold, after which it can be easily loosened and lifted out. — [H. E. S., Ind.
Three In One Cake
Records on this page
Fig Pound CakeWedding CakeAngel Food CakeThree In One Cake