Cymbals. — Half a pound of sugar,
% lb. of butter, two eggs, one nutmeg,
one teaspoonful of soda, half a tea-
cupful of sour milk. Cream the but-
ter, and add the sugar to it. Then
add the eggs, beaten separately and
very light ; then grate in the nut-
meg, and pour in the soda dissolved
in the milk. Then add enough
flour to make a dough✪ Cymbals as soft as can
be handled — one quart will probably
suffice. Roll out upon a board, and
cut into small cakes ; sprinkle sugar
over them and bake quickly.
Dainty Cake. — Cream together two
cupfuls of sugar and a cupful and a
half of butter, and add one cupful of
milk, four cupfuls of flour, two tea-
spoonfuls of baking-powder, and the
whites of eight eggs. Either white
icing or chocolate icing can be used.
Delicate Cake. — One cupful of but-
ter, two and a half cupfuls of sugar,
one cupful of sweet milk, four cupfuls
of flour, three teaspoonfuls of baking-
powder, lastly six eggs broken in,
one by one. Beat the dough thor-
oughly after each, egg is broken in.
This batter is baked in loaves, small
cakes, and layer ; the latter is put to-
gether with chocolate, cocoanut, and
various kinds of frosting. •
Damson Short Cake. — Roll Yz lb.
of puff paste to a thin sheet, and trim
with a pastry wheel into two circular
crusts. Shave Y\ lb. of sweet al-
monds into fine shreds, and mix
with % lb. of powdered sugar and
the unwhipped white of an egg to
form a paste. Slip the circles of
puff paste into baking-sheets, and
spread the surface of the upper crust
with a coating of the almond paste
the thickness of a silver dollar. If
the almond paste be a trifle stiff, rub
in a spoonful or two of extra white of
egg. Heat a quick oven with more
heat underneath than on top, and bake
the crusts until the puff paste be-
comes crisp and the almond paste
has crusted a delicate even fawn.
When the crusts become cool, spread
the surface of the under-crust with a
deep layer of tart damson jam, and
place the iced upper-crust on the jam.
Serve the short cake with or without a
bowl of whipped cream.
Doughnuts. — Heat one quart of
new milk, but do not let it boil; add
two teacupfuls of lard, and three
teacupfuls of sugar, either white or a
light brown; when well melted, stir
in one cupful of yeast and enough
flour to form a thick sponge. Beat
long and well, and when the mass
seems light and full of bubbles, stir
into it the well-beaten yolk and white
of one egg. When light, work well,
and let it rise again; then roll and
cut into shape ; boil in hot lard until
brown. Dust over with powdered cin-
namon and sugar.
Easter Cake. — Cream one cupful
of butter and three of sugar together.
Sift in four cupfuls of flour and two
of corn-starch, with two teaspoonfuls
of baking-powder✪ Dainty Cake. Add one cupful
of sweet milk, two teaspoonfuls of
extract of lemon, and the beaten
whites of fifteen eggs. Pour in a
large cake-mould and bake in a mod-
erate oven. When cool, take a long,
sharp knife and cut through the
middle. Have icing prepared in
which is mixed I lb. each of chopped
figs and almonds ; spread between
the cake, over the sides, and the
top.
Egg-yolk Rings. — Beat the yolks
of sixteen eggs for half an hour ; while
still beating, add 6 ozs. of sugar, and
Filbert Cakes
CAKES
Fruit Cake, Fine
Page 59 · 7 recipe records on this page
Presented as published in 1902. 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
Cymbals. — Half a pound of sugar, % lb. of butter, two eggs, one nutmeg, one teaspoonful of soda, half a teacupful of sour milk. Cream the butter, and add the sugar to it. Then add the eggs, beaten separately and very light ; then grate in the nutmeg, and pour in the soda dissolved in the milk. Then add enough flour to make a dough as soft as can be handled — one quart will probably suffice. Roll out upon a board, and cut into small cakes ; sprinkle sugar over them and bake quickly.
Dainty Cake. — Cream together two cupfuls of sugar and a cupful and a half of butter, and add one cupful of milk, four cupfuls of flour, two teaspoonfuls of baking-powder, and the whites of eight eggs. Either white icing or chocolate icing can be used.
Delicate Cake. — One cupful of butter, two and a half cupfuls of sugar, one cupful of sweet milk, four cupfuls of flour, three teaspoonfuls of bakingpowder, lastly six eggs broken in, one by one. Beat the dough thoroughly after each, egg is broken in. This batter is baked in loaves, small cakes, and layer ; the latter is put together with chocolate, cocoanut, and various kinds of frosting. •
Damson Short Cake. — Roll Yz lb.
of puff paste to a thin sheet, and trim with a pastry wheel into two circular crusts. Shave Y\ lb. of sweet almonds into fine shreds, and mix with % lb. of powdered sugar and the unwhipped white of an egg to
form a paste. Slip the circles of puff paste into baking-sheets, and spread the surface of the upper crust with a coating of the almond paste the thickness of a silver dollar. If the almond paste be a trifle stiff, rub in a spoonful or two of extra white of egg. Heat a quick oven with more heat underneath than on top, and bake the crusts until the puff paste becomes crisp and the almond paste has crusted a delicate even fawn. When the crusts become cool, spread the surface of the under-crust with a deep layer of tart damson jam, and place the iced upper-crust on the jam. Serve the short cake with or without a bowl of whipped cream.
Doughnuts. — Heat one quart of new milk, but do not let it boil; add two teacupfuls of lard, and three teacupfuls of sugar, either white or a light brown; when well melted, stir in one cupful of yeast and enough flour to form a thick sponge. Beat long and well, and when the mass seems light and full of bubbles, stir into it the well-beaten yolk and white of one egg. When light, work well, and let it rise again; then roll and cut into shape ; boil in hot lard until brown. Dust over with powdered cinnamon and sugar.
Easter Cake. — Cream one cupful of butter and three of sugar together. Sift in four cupfuls of flour and two of corn-starch, with two teaspoonfuls of baking-powder. Add one cupful of sweet milk, two teaspoonfuls of extract of lemon, and the beaten whites of fifteen eggs. Pour in a large cake-mould and bake in a moderate oven. When cool, take a long, sharp knife and cut through the middle. Have icing prepared in which is mixed I lb. each of chopped figs and almonds ; spread between the cake, over the sides, and the top.
Egg-yolk Rings. — Beat the yolks of sixteen eggs for half an hour ; while still beating, add 6 ozs. of sugar, and
Filbert Cakes
Fruit Cake, Fine
Records on this page
Delicate CakeCymbalsEgg-yolk RingsDainty CakeDamson Short CakeDoughnutsEaster Cake