Charlotte Cachee Cake. — Cut a thick loaf of sponge or other
plain cake into five or six slices horizontally of uniform width.
Spread each slice with jelly, using first tart and then s\veet jelly, if
you have both, fit them together again in the loaf and ice all over
with the whipped whites or fi^ eggs and enough powdered sugar to
make a stiff icing adding the juice of one lemon. Set in slow oven
for a few minutes to harden. A quick and easy way to prepare a
fancy cake for tea when company appears unexpectedly.
Chocolate Cake. — Cream one pint pulverized sugar with one-
third pint butter ; to this add four well-ueaten eggs, a thick paste of
nine tablespoons grated chocolate mixed with twelve of boiline
water ; mix well, then add half pint milk, pint and a half flour ana
three teaspoons baking powder and mix lightly and bake. For a
Chocolate Layer Cake, bake in layers and spread with a cream made
by mixing together a scant gill sugar, one beaten egg, one pinch cin-
namon, and one tablespoon paste made as above and adding yolks
of one or two eggs and a naif tablespoon of corn starch ; when
smooth stir into naif pint of milk and cook in custard kettle. When
cold stir in the well-beaten whites and spread a& directed. A pinch
of cinnamon may also be added to the batter for either cake.
Christmas Cake- — Cream one and a half pints butter and two
pints sugar ; beat into it four eggs previously whipped to a froth,
and mix into it three pounds ot currants, picked, washed and
CAiCS-MAKING. 65
dried, one-fourth pound chopped citron, one grated nutmeg, a table*
8})oon of salt and five teaspoons baking powder. Mix thoroughly
with the creamed butter, sugar and eggs, beating until smooth, put
into pans and bake in a moderate oven about two hours.
Citron Cake, — One cup butter, two of sugar, three of flour, four
eggs, one cup milk, one teaspoon soda, two of cream tartar, and
pinch salt. After the above has been put in the pan, cut the citron
thin and put into the cake endways, pushing down until the batter
covers it. This will prevent the citron falling to the bottom.
Cocoanut Cake — Cream one and one third pints sugar and half
pint butter, and beat into the cream four eggs previously whipped
to a light cream. Soak two pints grated and dried cocoanut in
pint milk until soft, add three teaspoons baking powder, and stir
into above, beatijig thoroughly for some time. Now work in two
quarts flour and bake in a quick oven in Turk's Head molds.
Make an icing by beating together four whites of egg, three-fourths
pint sugar, and two teaspoons extract of lemon and put on cake
while warm, sprinkling with grated cocoanut while cooling. A de-
licious cake. The grated rind of one lemon may be added with co-
coanut. This makes two large cakes. ✪ Coffee Cake
Page 50 · 3 recipe records on this page
Presented as published in 1890. 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
Charlotte Cachee Cake. — Cut a thick loaf of sponge or other plain cake into five or six slices horizontally of uniform width. Spread each slice with jelly, using first tart and then sweet jelly, if you have both, fit them together again in the loaf and ice all over with the whipped whites or fit eggs and enough powdered sugar to make a stiff icing adding the juice of one lemon. Set in slow oven for a few minutes to harden. A quick and easy way to prepare a fancy cake for tea when company appears unexpectedly.
Chocolate Cake. — Cream one pint pulverized sugar with onethird pint butter ; to this add four well-beaten eggs, a thick paste of nine tablespoons grated chocolate mixed with twelve of boiling water ; mix well, then add half pint milk, pint and a half flour and three teaspoons baking powder and mix lightly and bake. For a Chocolate Layer Cake, bake in layers and spread with a cream made by mixing together a scant gill sugar, one beaten egg, one pinch cinnamon, and one tablespoon paste made as above and adding yolks of one or two eggs and a half tablespoon of corn starch ; when smooth stir into half pint of milk and cook in custard kettle. When cold stir in the well-beaten whites and spread as directed. A pinch of cinnamon may also be added to the batter for either cake.
Christmas Cake. — Cream one and a half pints butter and two pints sugar ; beat into it four eggs previously whipped to a froth, and mix into it three pounds of currants, picked, washed and
CAiCS-MAKING. 65
dried, one-fourth pound chopped citron, one grated nutmeg, a tablespoon of salt and five teaspoons baking powder. Mix thoroughly with the creamed butter, sugar and eggs, beating until smooth, put into pans and bake in a moderate oven about two hours.
Citron Cake, — One cup butter, two of sugar, three of flour, four eggs, one cup milk, one teaspoon soda, two of cream tartar, and pinch salt. After the above has been put in the pan, cut the citron thin and put into the cake endways, pushing down until the batter covers it. This will prevent the citron falling to the bottom.
Cocoanut Cake — Cream one and one third pints sugar and half pint butter, and beat into the cream four eggs previously whipped to a light cream. Soak two pints grated and dried cocoanut in pint milk until soft, add three teaspoons baking powder, and stir into above, beatijig thoroughly for some time. Now work in two quarts flour and bake in a quick oven in Turk's Head molds. Make an icing by beating together four whites of egg, three-fourths pint sugar, and two teaspoons extract of lemon and put on cake while warm, sprinkling with grated cocoanut while cooling. A delicious cake. The grated rind of one lemon may be added with cocoanut. This makes two large cakes.
Records on this page
Coffee CakeChristmas CakeCocoanut Cake