Half a cup of batter, half a cup of sugar, half a cup of milk,
one cup of molasses✪ Darky Fingers, two eggs, one tablespoonful of ginger, two
cupa of flour, one teaspoonful of bicarbonato of soda. Cream
the butter and sugar, add the well-beaten yolks of the egg^,
beat well, theu add the ginger and molasses, having dissolved
the soda in a little warm water, and mixed with the molasses.
Add one cup of flour, half a cup of mUk, and then the rest of
the flour. Butter your cake pan, place paper on the bottom.
Pour in the batter and bake in a moderate oven for twenty
minutes. It is best to bave shallow pans.
Imperiai Oake
Take one pound of flour, one pound of sugar, one pound of
butter, one pound of raisins, one pound of almonds blanched
and split, three-f ourths of a pound of citron, ten eggs, one wine-
glass of brandy, and one wine-glass of rose water. Mace to tast✪ Oakeo
may be used. The lightness of this cake depends wholly upon
the stirring, — there is no soda or baking powder, — and there
should be no lack of patient beating. The sugar and butter are
oreamed together, the whites and yolks of the eggs are beaten
stiff separately, and the other ingredients added in the usuai
order.
Jam Gake
Mix one cup of sugar and three-fourtha of a cup of butter
to a cream, add three eggs beaten separately, then one cup of
fruit jam, and two cupe of flour. Spice should be added to
tasto, and lastly one teaspoon of soda dissolved in three tea-
spoons of Bour milk. Bake in layers and put together with
icing.
Kid8
Stir together a cup and a half of dark brown sugar and half
a cup of butter. Add three eggs well beaten, one óup of raisins
852 MR8. SEELT'a COOK BOOK
seeded and ohopped, half a nutmeg, a teaspoon of cinnamon^ a
teaspoon of soda dissolved in a little boiling water, and finallj
flour enough to roll in a soft blanket. Cut in strìps, long and
thin^ or any form you please, and bake in buttered tina.
Lady Oake
Cream well together one pound of sugar and half a ponnd
of butter. Add the whites of sixteen eggs beaten stiff, three-
quarters of a pound of flour, two ounces of bitter almonds,
blanched and pounded with rose water to a fine paste. Bake in
shallow tins in a moderate oven.
Layer Oake or Binali Oakea
One and a half cups sugar, three eggs, one heaping iron
spoon of butter, two-thirds of a cup of sweet milk, three eyen
teaspoons of baking powder, a little salt, two and a half cupe
of flour (scant). Just before baking, add a pinoh of soda.
Lemon flayoring.
Layer Oake
Three eggs, one cup of washed butter, one cup of sugar, one
scant cup of milk, two cups of flour✪ Jam Cake. Beat the butter to a
cream, add the sugar and flour and milk a little at a time, and
abo the yolks of the eggs. Beat fifteen minutes, add the
grated peel of two lemons or any other flayoring. Whip the
whites of the eggs and add at the last also two scant teaspoon-
fuls of Royal baking powder. Bake in cake tins lined with
buttered paper. Mix half a pint of apricot jam with a little
maraschino or Sherry and rub well till smooth. Lay the cakes
together before quite cold with the misture between. Ice oyer
with royal or water icing and decorate.
CAKE8, FILLIN08, AND ICING8 858
Layer Cake
Page 193 · 10 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
Half a cup of batter, half a cup of sugar, half a cup of milk, one cup of molasses, two eggs, one tablespoonful of ginger, two cupa of flour, one teaspoonful of bicarbonato of soda. Cream the butter and sugar, add the well-beaten yolks of the eggs, beat well, then add the ginger and molasses, having dissolved the soda in a little warm water, and mixed with the molasses. Add one cup of flour, half a cup of milk, and then the rest of the flour. Butter your cake pan, place paper on the bottom. Pour in the batter and bake in a moderate oven for twenty minutes. It is best to bave shallow pans.
Imperial Cake
Take one pound of flour, one pound of sugar, one pound of butter, one pound of raisins, one pound of almonds blanched and split, three-f ourths of a pound of citron, ten eggs, one wineglass of brandy, and one wine-glass of rose water. Mace to tasto may be used. The lightness of this cake depends wholly upon the stirring, — there is no soda or baking powder, — and there should be no lack of patient beating. The sugar and butter are creamed together, the whites and yolks of the eggs are beaten stiff separately, and the other ingredients added in the usual order.
Jam Cake
Mix one cup of sugar and three-fourtha of a cup of butter to a cream, add three eggs beaten separately, then one cup of fruit jam, and two cups of flour. Spice should be added to tasto, and lastly one teaspoon of soda dissolved in three teaspoons of sour milk. Bake in layers and put together with icing.
Kids
Stir together a cup and a half of dark brown sugar and half a cup of butter. Add three eggs well beaten, one cup of raisins
seeded and chopped, half a nutmeg, a teaspoon of cinnamon, a teaspoon of soda dissolved in a little boiling water, and finally flour enough to roll in a soft blanket. Cut in strips, long and thin, or any form you please, and bake in buttered tins.
Lady Cake
Cream well together one pound of sugar and half a pound of butter. Add the whites of sixteen eggs beaten stiff, threequarters of a pound of flour, two ounces of bitter almonds, blanched and pounded with rose water to a fine paste. Bake in shallow tins in a moderate oven.
Layer Cake or Small Cakes
One and a half cups sugar, three eggs, one heaping iron spoon of butter, two-thirds of a cup of sweet milk, three even teaspoons of baking powder, a little salt, two and a half cups of flour (scant). Just before baking, add a pinoh of soda. Lemon flayoring.
Layer Cake
Three eggs, one cup of washed butter, one cup of sugar, one scant cup of milk, two cups of flour. Beat the butter to a cream, add the sugar and flour and milk a little at a time, and and the yolks of the eggs. Beat fifteen minutes, add the grated peel of two lemons or any other flavoring. Whip the whites of the eggs and add at the last also two scant teaspoonfuls of Royal baking powder. Bake in cake tins lined with buttered paper. Mix half a pint of apricot jam with a little maraschino or Sherry and rub well till smooth. Lay the cakes together before quite cold with the mixture between. Ice over with royal or water icing and decorate.
CAKES, FILLINGS, AND ICINGS 358
Layer Cake
Records on this page
Imperial CakeDarky FingersLady May FingersGingerbread SpongeOakeJam CakeKid8Lady OakeLayer Cake or Binali CakesLayer Cake