Feather Cake. — One cup white sugar, one teaspoon melted but-
ter, one egg, two-thirds cup milk, two cups sifted flour, two tea-
spoons cream tartar and one of soda sifted in flour. Flavor with
lemon. Delicious and cheap.
Fig Cake. — Two cups sugar, one small cup butter, one cup sweet
milk, three and one-half cups flour, whites eight eggs beaten stiff,
two teaspoons baking powder, one pound figs, split ; put in a layer
of batter and then one of figs, and so on until all is used.
Huckleberry Cake. — One cup butter, two cups sugar, three
cups flour, five eggs, one cup sweet milk, one teaspoon soda, dissolv-
ed in hot water, one teaspoon each of nutmeg and cinnamon, one
quart berries, dredged well with flour. Stir them in carefully. Bake
in loaf. Best day after made.
Marbled Fig Cake. — Light part, one cup sugar, one-third cup
butter, one-third cup sweet milk, four eggs, whites only, one and
one-half teaspoons oaking powder, one and one-half cups flour.
Dark part : one-half cup brown sugar, one-third cup butter, one
CAKE MAKING. Ql
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third cup milk, one teaspoon baking powder, one cup flour, four
egg yolks and one whole egg, one teaspoon allspice, one teaspoon
cinnamon, one pound figs sliced ; put in a layer of the dark with
the figs on top, then a layer of the light, in a deep cake pan, and so
on till all is used.
Fruit Cake. — Cream together one and one-third pints of sugaf
and three-fourths of a pint of butter ; add yolks of seven eggs beaten
till thick, one gill of cream, one teaspoon grated nutmeg, a table-
spoon ground cinnamon, and the whites of eggs and one quart of
flour, alternating whites with flour, one-half each time, beating
steadily until thorouchly mixed. Dredge with flour one-half pound
of raisins, seeded and halved, one-half pound of currants, picked,
washed and dried, and one-fourth pound chopped citron✪ Coffee Cake. Stir
lightly into batter, and bake in moderate oven. Ice or serve plain
Gemuin Fnn't Cake, — Sift one pound flour into pan in a heap
and make hole in the top ; iii this put half teaspoon salt, one tea-
spoon cinnamon, twelve ounces butter, and two ounces pulverized
fiugar. Mix and add yolks of eight eggs and a little cold water,
leaving it a stiff* dough ; wrap it in a clean cloth, and set in a cool
place for an hour. In the summer it ought to be put on ice. This
can be used for a variety of layer cakes. Roll out some of the dough
about a quarter of an inch thick, cut it round and put it on piece
white paper cut to fit ; cut a strip of dough an inch wide, and stand
it up around the-edge, and take a strip oi white paper and paste it
around the cake and to the paper under it so as to keep it in shape.
Into this dish of dough put enough apricot marmalade to cover the
bottom, over this put a layer of dough, cut in little biscuits, then a
laver of preserved cherries, then another layer of little biscuits.
Cnop two ounces beefs marrow fine, and cover over the top, put it
on a tin carefully and set in a slow oven. While this is baking mix
yolks of six eggs, four ounces sugar, one-half quart thick cream,
and a cup cherry juice, and put over cake when half baked. When
it is well settled put back in the oven again and let remain till done.
Turn on large plate and serve while warm.
Page 52 · 4 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
Feather Cake. — One cup white sugar, one teaspoon melted butter, one egg, two-thirds cup milk, two cups sifted flour, two teaspoons cream tartar and one of soda sifted in flour. Flavor with lemon. Delicious and cheap.
Fig Cake. — Two cups sugar, one small cup butter, one cup sweet milk, three and one-half cups flour, whites eight eggs beaten stiff, two teaspoons baking powder, one pound figs, split ; put in a layer of batter and then one of figs, and so on until all is used.
Huckleberry Cake. — One cup butter, two cups sugar, three cups flour, five eggs, one cup sweet milk, one teaspoon soda, dissolved in hot water, one teaspoon each of nutmeg and cinnamon, one quart berries, dredged well with flour. Stir them in carefully. Bake in loaf. Best day after made.
Marbled Fig Cake. — Light part, one cup sugar, one-third cup butter, one-third cup sweet milk, four eggs, whites only, one and one-half teaspoons baking powder, one and one-half cups flour. Dark part : one-half cup brown sugar, one-third cup butter, one
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third cup milk, one teaspoon baking powder, one cup flour, four egg yolks and one whole egg, one teaspoon allspice, one teaspoon cinnamon, one pound figs sliced ; put in a layer of the dark with the figs on top, then a layer of the light, in a deep cake pan, and so on till all is used.
Fruit Cake. — Cream together one and one-third pints of sugar and three-fourths of a pint of butter ; add yolks of seven eggs beaten till thick, one gill of cream, one teaspoon grated nutmeg, a tablespoon ground cinnamon, and the whites of eggs and one quart of flour, alternating whites with flour, one-half each time, beating steadily until thoroughly mixed. Dredge with flour one-half pound of raisins, seeded and halved, one-half pound of currants, picked, washed and dried, and one-fourth pound chopped citron. Stir lightly into batter, and bake in moderate oven. Ice or serve plain
Genuine Fruit Cake, — Sift one pound flour into pan in a heap and make hole in the top ; iii this put half teaspoon salt, one teaspoon cinnamon, twelve ounces butter, and two ounces pulverized sugar. Mix and add yolks of eight eggs and a little cold water, leaving it a stiff dough ; wrap it in a clean cloth, and set in a cool place for an hour. In the summer it ought to be put on ice. This can be used for a variety of layer cakes. Roll out some of the dough about a quarter of an inch thick, cut it round and put it on piece white paper cut to fit ; cut a strip of dough an inch wide, and stand it up around the edge, and take a strip oi white paper and paste it around the cake and to the paper under it so as to keep it in shape. Into this dish of dough put enough apricot marmalade to cover the bottom, over this put a layer of dough, cut in little biscuits, then a laver of preserved cherries, then another layer of little biscuits. Chop two ounces beefs marrow fine, and cover over the top, put it on a tin carefully and set in a slow oven. While this is baking mix yolks of six eggs, four ounces sugar, one-half quart thick cream, and a cup cherry juice, and put over cake when half baked. When it is well settled put back in the oven again and let remain till done. Turn on large plate and serve while warm.
Records on this page
Coffee CakeFruit CakeFig CakeHuckleberry Cake