Raisin Cake. — Wash well i lb. of sweet butter, and cream with it I lb. of white sugar. Add slowly one quart of tepid new milk and 4 lbs. of sifted flour ; mix well into it a tea- cupful of lively, home-made yeast, and put in a warm place until light. This should be in four or five hours, when mix into this batter another pound each of butter and sugar, well creamed together, and, if needed, more flour. Have ready 2 lbs. of raisins, seeded and cut fine, and Yz lb. of cur- rants. Mix a small quantity of flour through the fruit, and stir into the bat- ter with a little pulverized mace✪ Raisin Cake. Let the batter rise again, stir well, and pour into buttered tins, putting them in a warm place until the mixture commences to rise ; then set into a slack oven, increasing the heat grad- ually until hot enough, and bake about an hour and a quarter. Ribbon Cake CAKES Short-cake, Currant Ribbon Cake. — Beat together to a light cream two and a half cupfuls of sugar and one of butter. Then add four well-beaten eggs, one cupful of milk (in which one tcaspoonful of soda, dissolved in a little water, has been put), and four cupfuls of flour, into which two teaspoonfuls of cream of tartar have been sifted. (The best way is to measure the flour, pour it into a sieve, add the cream of tartar, and sift the whole through together.) When the flour has been thoroughly mixed with the other ingredients, take out one-third of the dough, and add to it one cupful of currants, one and a half cupfuls of raisins, stoned and chopped, % lb. of citron cut into dice, two teaspoonfuls of molasses, and one teaspoonful of brandy✪ Ribbon Cake. Divide the light cake into halves and bake in two separate pans, the fruit cake in a third one of the same size. (These may be either round or square, but must be deeper than those used for “ Washington pies/') When done, arrange one above an- other, the dark cake in the centre, with currant jelly between ; press then firmly together with the hands, and add an icing. Rice Cake. — Beat to a foam the yolks of eight and whites of four eggs ; to this stir in 6 ozs. of powder- ed sugar, the grated peel of one lem- on, and x/z lb. of ground ric✪ Rice Cakee. Beat all well together for twenty minutes or half an hour. Bake twenty min- utes. Scones. See Bread. Scotch Cakes. — One pound of flour, x/z lb. of butter, and x/\ lb. of sugar ; let the butter stand in a basin near the fire to soften, but not to melt ; when soft, rub it into the flour ; then rub in the sugar. Roll out a sheet half an inch thick, cut out cakes about two inches square, and bake until they are a light brown. Put them away in a stone jar, and they will in a day or two gather moisture enough to be soft. Seed Cakes. — Rub 6 ozs. of butter into I lb. of flour, add a pinch of salt, a teaspoonful of mixed spice, a table- spoonful of caraway-seeds, and 6 ozs. of sugar. Mix the dry ingre- dients thoroughly. Put a teaspoon- ful of soda into half a pint of milk, and set it in the oven till the soda is dissolved. Let the milk cool a little, and when it is lukewarm add a teaspoonful of vinegar✪ Seed Cakes, and stir it into the cake. Beat the cake well, and bake in a moderately heated oven. Time to bake, one hour.

AI-modernized reading of the original text

Raisin Cake. — Wash well i lb. of sweet butter, and cream with it I lb. of white sugar. Add slowly one quart of tepid new milk and 4 lbs. of sifted flour ; mix well into it a teacupful of lively, home-made yeast, and put in a warm place until light. This should be in four or five hours, when mix into this batter another pound each of butter and sugar, well creamed together, and, if needed, more flour. Have ready 2 lbs. of raisins, seeded and cut fine, and Yz lb. of currants. Mix a small quantity of flour through the fruit, and stir into the batter with a little pulverized mace. Let the batter rise again, stir well, and pour into buttered tins, putting them in a warm place until the mixture commences to rise ; then set into a slack oven, increasing the heat gradually until hot enough, and bake about an hour and a quarter. Ribbon Cake Short-cake, Currant Ribbon Cake. — Beat together to a light cream two and a half cupfuls of sugar and one of butter. Then add four well-beaten eggs, one cupful of milk (in which one teaspoonful of soda, dissolved in a little water, has been put), and four cupfuls of flour, into which two teaspoonfuls of cream of tartar have been sifted. (The best way is to measure the flour, pour it into a sieve, add the cream of tartar, and sift the whole through together.) When the flour has been thoroughly mixed with the other ingredients, take out one-third of the dough, and add to it one cupful of currants, one and a half cupfuls of raisins, stoned and chopped, % lb. of citron cut into dice, two teaspoonfuls of molasses, and one teaspoonful of brandy. Divide the light cake into halves and bake in two separate pans, the fruit cake in a third one of the same size. (These may be either round or square, but must be deeper than those used for “ Washington pies/') When done, arrange one above another, the dark cake in the centre, with currant jelly between ; press then firmly together with the hands, and add an icing. Rice Cake. — Beat to a foam the yolks of eight and whites of four eggs ; to this stir in 6 ozs. of powdered sugar, the grated peel of one lemon, and 1/2 lb. of ground rice. Beat all well together for twenty minutes or half an hour. Bake twenty minutes. Scones. See Bread. Scotch Cakes. — One pound of flour, 1/2 lb. of butter, and 1/4 lb. of sugar ; let the butter stand in a basin near the fire to soften, but not to melt ; when soft, rub it into the flour ; then rub in the sugar. Roll out a sheet half an inch thick, cut out cakes about two inches square, and bake until they are a light brown. Put them away in a stone jar, and they will in a day or two gather moisture enough to be soft. Seed Cakes. — Rub 6 ozs. of butter into I lb. of flour, add a pinch of salt, a teaspoonful of mixed spice, a tablespoonful of caraway-seeds, and 6 ozs. of sugar. Mix the dry ingredients thoroughly. Put a teaspoonful of soda into half a pint of milk, and set it in the oven till the soda is dissolved. Let the milk cool a little, and when it is lukewarm add a teaspoonful of vinegar, and stir it into the cake. Beat the cake well, and bake in a moderately heated oven. Time to bake, one hour.

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Raisin CakeQuick CakeScotch CakesRibbon CakeRice CakeSeed Cakes

Harper's cook book encyclopædia