Peach Short Cake. — Into one quart
of sifted flour add by three or four
siftings two heaping teaspoonfuls of
baking-powder, one teaspoonful of
salt, and three teaspoonfuls of sugar.
Into this rub lightly two table-spoon-
fuls of butter, and add sufficient
sweet milk or water✪ Peach Short Cake to make dough
as stiff as can be mixed with a spoon,
but not stiff enough to handle. Bake
in two tins lined with buttered paper,
in a quick oven. When done, spread
both cakes evenly with best of butter,
and over one lay a layer of ripe peaches
sliced rather thin ; sprinkle thickly
with sugar, cover with the other cake,
dust with powdered sugar, and serve
with abundance of cream.
Piques. — Beat the yolks of six
eggs very light. Put in a pinch of
salt and a few grains of anise ; add
I lb. of flour, and knead well until
the paste snaps, using a little lard
to prevent it from sticking to the
hands. When ready, roll the paste
half an inch thick, and cut into
half - inch cubes. Drop these into
boiling lard, and when they rise,
or swell up, take up and drain on
paper. They should be cooked a
golden brown. With I lb. of sugar
make a heavy syrup✪ Piques. Let it boil
till it feathers, and add any flavor-
ing that meets the fancy. Into this
thick syrup stir the cakes until it
sugars, when they will be covered
with the white frosting. They are
now ready to eat as soon as cold.
Plum Cake (excellent). — Mix three
teaspoonfuls of baking-powder and
half a teaspoonful of salt with I lb.
of flour. Rub into this x/i lb- of
butter, lard, or sweet beef dripping,
or portions of each. Add % lb. of
washed, dried, and picked currants,
x/\ lb. of stoned and chopped raisins,
x/z lb. of sugar, 2 ozs. of candied peel
cut into narrow strips, and a small
nutmeg, grated. Mix these ingredi-
ents thoroughly. Beat two eggs for
Plum Cake
CAKES
Pound Cake
five or six minutes. Mix with them
four drops of almond essence and a
little milk. Stir this into the flour,
and add as much milk as will make
it into a light dough. Put it into a
large, buttered tin, or two small ones,
and bake immediately for one or
two hours, according to the size of
the tins.
Plum Cake. — Wash, seed, and
chop a cupful of raisins, and wash
and stem half a cupful of currants.
Spread on a platter in a warm place
to dry. When the currants and
raisins are thoroughly dry, mix
them with half a cupful of minced
citron, and dredge all with flour.
Cream together one cupful of butter
and one and a half cupfuls of pow-
dered sugar. Whip into this six
thoroughly beaten eggs ; add two
cupfuls of sifted flour, a teaspoonful
each of nutmeg and cinnamon, half
a teaspoonful of mace, and the floured
fruit. Last of all, stir in a wineglass-
ful of brandy. This loaf should be
baked in a steady oven for at least
two hours.
Page 69 · 3 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
Peach Short Cake. — Into one quart of sifted flour add by three or four siftings two heaping teaspoonfuls of baking-powder, one teaspoonful of salt, and three teaspoonfuls of sugar. Into this rub lightly two table-spoonfuls of butter, and add sufficient sweet milk or water to make dough as stiff as can be mixed with a spoon, but not stiff enough to handle. Bake in two tins lined with buttered paper, in a quick oven. When done, spread both cakes evenly with best of butter, and over one lay a layer of ripe peaches sliced rather thin ; sprinkle thickly with sugar, cover with the other cake, dust with powdered sugar, and serve with abundance of cream.
Piques. — Beat the yolks of six eggs very light. Put in a pinch of salt and a few grains of anise ; add I lb. of flour, and knead well until the paste snaps, using a little lard to prevent it from sticking to the hands. When ready, roll the paste half an inch thick, and cut into half - inch cubes. Drop these into boiling lard, and when they rise, or swell up, take up and drain on paper. They should be cooked a golden brown. With I lb. of sugar make a heavy syrup. Let it boil till it feathers, and add any flavoring that meets the fancy. Into this thick syrup stir the cakes until it sugars, when they will be covered with the white frosting. They are now ready to eat as soon as cold.
Plum Cake (excellent). — Mix three teaspoonfuls of baking-powder and half a teaspoonful of salt with I lb. of flour. Rub into this 1/4 lb. of butter, lard, or sweet beef dripping, or portions of each. Add % lb. of washed, dried, and picked currants, 1/4 lb. of stoned and chopped raisins, 1/2 lb. of sugar, 2 ozs. of candied peel cut into narrow strips, and a small nutmeg, grated. Mix these ingredients thoroughly. Beat two eggs for
Plum Cake
Pound Cake
five or six minutes. Mix with them four drops of almond essence and a little milk. Stir this into the flour, and add as much milk as will make it into a light dough. Put it into a large, buttered tin, or two small ones, and bake immediately for one or two hours, according to the size of the tins.
Plum Cake. — Wash, seed, and chop a cupful of raisins, and wash and stem half a cupful of currants. Spread on a platter in a warm place to dry. When the currants and raisins are thoroughly dry, mix them with half a cupful of minced citron, and dredge all with flour. Cream together one cupful of butter and one and a half cupfuls of powdered sugar. Whip into this six thoroughly beaten eggs ; add two cupfuls of sifted flour, a teaspoonful each of nutmeg and cinnamon, half a teaspoonful of mace, and the floured fruit. Last of all, stir in a wineglassful of brandy. This loaf should be baked in a steady oven for at least two hours.
Records on this page
Peach Short CakePlum CakePiques