Beat the butter and sugar to a cream, then add the spices if ^r-. ^
any are to be used, next the yolks of the eggs, then part of the
flour with the baking-powder or cream-tartar, next the milk in
which soda has been added, if soda is used, then the remaining
flour with the whites of the eggs added alternately, and if fruit
is used, let that always be the last thing. Be sure to flour the
fruit well before adding it.
In making all kinds of delicate cake, rub the butter to a cream
add the sugar gradually, next part of the flour with the baking-
powder or cream-tartar, next the milk with the soda, if any is
used, then the rest of the flour, and beat hard fifteen minutes;
add the whites of the eggs just before putting it in the oven.
There is a great "knack" in beating cake; don't stir it, but beat
thoroughly, bringing the batter from the bottom of the dish at
every stroke; in this way the air is driven into the cells of the
batter instead of out of them, but the cells will be finer if beat-
en more slowly at the last. Remember, the motion is always
upward.
ICING. ^
Three teacupfuls of powdered sugar, whites of four eggs, one
teaspoonful of cream-tartar, one tablespoonful of cold water,
flavor to taste. Put the whites of the eggs in a clean, cool, stone
china dish, and add the sugar, with cream-tartar, and beat half
162 CAKE.
an hour, or until the icing is of a smooth, fine, and firm texture.
If not stiff enough, put more sugar. If you season with lemon
juice, allow, in measuring your sugar, for the additional liquor.
The lemon juice, or cream-tartar whitens the icing. Add the
water last. When you frost the cake, pour the icing, by the
spoonful, on the top of the cake, and near the center of the
surface to be covered. If the loaf is of such a shape that the
icing will settle of itself to its place, it is best to let it do so.
If you spread it, use a broad bladed knife, dipped in cold water.
If it is thick with sugar, one coat should be enough.
FROSTING TO BE MADE IN THREE MINUTES.
One heaping teacupful of sugar, to one egg, or one pound to
the whites of three eggs; beat the whites until they are slightly
foaming, only; as soon as the sugar and eggs are thoroughly
stirred together, flavored with a little lemon, the icing is done.
FROSTING WITH GELATINE.
Dissolve one tablespoonful of gelatine in six tablespoonf uls of
boiling water, strain and thicken with powdered sugar and flavor
with lemon or with anything you like; beat till very white. This
is enough to frost two cakes. This icing will not crumble in cut-
ting and is very nice.
BJILED FROSTING.
Whites of three eggs, beaten to a stiff froth, two teacupfuls of
granulated sugar, one-half cup of hot water; boil sugar briskly
for five minutes or until it "ropes" from the end of the spoon,
turn while hot upon the beaten eggs, and stir until cold. Add
one-half teaspoonful of citric acid and flavor to taste. If you
like, add half pound sweet almonds blanched and pounded to
a paste, and it will be found very nice. This amount will frost
the top and sides of two large cakes.
To BLANCH ALMONDS.
Pour boiling water on them, slip their "coats" off, and throw
them in cold water, to prevent them turning yellow; when pound-
ed, moisten with whites of eggs, rose water, or orange flower
water.
CAKE. 163
ALMOND ICING — Very fine. ^ . ✪ Fruit Cake (No. 2)
Page 97 · 1 recipe record on this page
Presented as published in 1887. 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
Beat the butter and sugar to a cream, then add the spices if any are to be used, next the yolks of the eggs, then part of the flour with the baking-powder or cream-tartar, next the milk in which soda has been added, if soda is used, then the remaining flour with the whites of the eggs added alternately, and if fruit is used, let that always be the last thing. Be sure to flour the fruit well before adding it.
In making all kinds of delicate cake, rub the butter to a cream add the sugar gradually, next part of the flour with the baking-powder or cream-tartar, next the milk with the soda, if any is used, then the rest of the flour, and beat hard fifteen minutes; add the whites of the eggs just before putting it in the oven. There is a great "knack" in beating cake; don't stir it, but beat thoroughly, bringing the batter from the bottom of the dish at every stroke; in this way the air is driven into the cells of the batter instead of out of them, but the cells will be finer if beaten more slowly at the last. Remember, the motion is always
upward.
ICING.
Three teacupfuls of powdered sugar, whites of four eggs, one teaspoonful of cream-tartar, one tablespoonful of cold water, flavor to taste. Put the whites of the eggs in a clean, cool, stone china dish, and add the sugar, with cream-tartar, and beat half
an hour, or until the icing is of a smooth, fine, and firm texture. If not stiff enough, put more sugar. If you season with lemon juice, allow, in measuring your sugar, for the additional liquor. The lemon juice, or cream-tartar whitens the icing. Add the water last. When you frost the cake, pour the icing, by the spoonful, on the top of the cake, and near the center of the surface to be covered. If the loaf is of such a shape that the icing will settle of itself to its place, it is best to let it do so. If you spread it, use a broad bladed knife, dipped in cold water. If it is thick with sugar, one coat should be enough.
FROSTING TO BE MADE IN THREE MINUTES.
One heaping teacupful of sugar, to one egg, or one pound to the whites of three eggs; beat the whites until they are slightly foaming, only; as soon as the sugar and eggs are thoroughly stirred together, flavored with a little lemon, the icing is done.
FROSTING WITH GELATINE.
Dissolve one tablespoonful of gelatine in six tablespoonfuls of boiling water, strain and thicken with powdered sugar and flavor with lemon or with anything you like; beat till very white. This is enough to frost two cakes. This icing will not crumble in cutting and is very nice.
BOILED FROSTING.
Whites of three eggs, beaten to a stiff froth, two teacupfuls of granulated sugar, one-half cup of hot water; boil sugar briskly for five minutes or until it "ropes" from the end of the spoon, turn while hot upon the beaten eggs, and stir until cold. Add one-half teaspoonful of citric acid and flavor to taste. If you like, add half pound sweet almonds blanched and pounded to a paste, and it will be found very nice. This amount will frost the top and sides of two large cakes.
To BLANCH ALMONDS.
Pour boiling water on them, slip their "coats" off, and throw them in cold water, to prevent them turning yellow; when pounded, moisten with whites of eggs, rose water, or orange flower water.
ALMOND ICING — Very fine.
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Fruit Cake (No. 2)