Boil a quart of milk over a slow fire, stirring often ; stir in the yolks of four eggs well beaten, four table- spoonfuls of corn-starch wet with milk, five table-spoon- fuls of sugar, and a pinch of salt ; when the mixture thickens pour it into a tin kettle ; set in cold water, or on ice, to prevent curdling ; beat the whites of the eggs to a froth; add four table-spoonfuls of sugar and one tea- spoonful of extract of vanil✪ Delmonico Puddingla; put the pudding in a bak- ing-dish, frost with the eggy and then brown it in an oven. French Sauce for Puddings. Half a pound of brown sugar, a quarter of a pound of but- ter creamed, the yolk of one egg ; simmer and stir, then add a gill of wine, and grate over it a little nutmeg✪ French Sauce for Puddings; allow a quantity proportioned to the size of the family to be served. The above quantity will answer for eight persons. Hard Sauce. (Mrs. ChevalliS.) Cream butter and powdered sugar together, a quarter of a pound each ; rub some of the sugar on a lemon to impart flavor to it, and put in some of the juice also✪ Hard Sauce ; make the sauce up like a pat of butter, and, if you choose, grate nutmeg over the top. VIROINIA COOKERY-BOOK. 181 CHAPTER XV. SWEET CAKES. Sponge Cake. — ^Butter Sponge Cake. — ^Valley Sponge Cake.— Pound Cake. —Naples Biscuit.— Bride's Cake. — Elegant Black Fruit Cake. — ^Fine Fruit Cake (More Modern Recipe). — A Cheaper but Good Fruit Cake. — White Fruit Cake.— Jackson Cake. — Lee Cake. — Composition Cake. — Snow-mountain Cake. — Home Gin- gerbread, No. 1. — Home Gingerbread, No. 2. — Lady Cake. — Pres- ton Ginger Cake.— Little Molasses Cake.— Mrs. J. Randolph Page's Ginger Cake.— Mrs. Ritchie's Marmalade Cake.— Ginger Snaps. — Jew's Cake. — Good Ginger Cake. — Mrs. Garrett's Ten -minute Cake. — Baker's or Plebeian Gingerbread. — Never-failing Cake. — Cocoa-nut Cake. — Leavened Fruit Cake. — White Cup Cake. — Angel's Food. — Republican Cake. — Wafers.— Cream Cake. — Tea Cake, No. 1.— Tea Cake, No. 2. — Indian Meal Pound Cake.— Al- mond Cake. — Shrewsbury Cakes.— A Good but Cheap Cake. Sponge Cake. Weigh two pounds of sugar ; balance it with an equal quantity of eggs in the shell ; weigh one pound and two ounces of flour, and flavor highly with lemon. To be mixed in this way: Sift the flour and sugar; beat the eggs separately till as light as possible ; then beat the sugar well with the yolks ; then add to them the whites, and cream in the flour gradually, without farther beating; lastly, grate in all the rind from two lemons✪ Sponge Cake, and squeeze in the juice ; lay a greased paper over the bottom of your mould or pan, seeing that it be well fitted. Sugar 2 lbs. I Flour 1 lb. 2 oz. Eggs, weighed in the shell 2 '' | Lemons 2 BuTTEB Sponge Cake. The weight of fourteen eggs in sugar, the weight ot eight in flour, the weight of six in butter ; cream butter 182 VIRGINIA COOKEMY-BOOK. and Hiigar together; then add the yolks beaten light; then the whites beaten to a froth ; then the flour ; season with vanilla or lemon, a teaspoonful of the first or one of the last. Vallby Sponge Cake. Take fourteen eggs, using, however, only seven of the yolks, one pound of sugar, half a pound of flour, one lemon. Bake in a quick oven. Eggs 14 Sugar 1 lb. Flour ilb. Lemons 1 Pound Cake. Beat the whites and yolks of twelve eggs separately ; have ready weighed and sifted one pound of finest flour ; cream one pound of butter, after you have washed from it all the salt ; now put this creamed butter into a large bowl or tray, and beat into it alternately flour, sugar, and eggs, until all the materials are used up ; use only the froth of the white of eggs; if any clear settles in the bottom of the dish, either whip it up again or leave it out, if there is but a little of it. Line the bottom of your mould with thin brown paper greased. Flour lib. Eggs 13 Sugar lib.

AI-modernized reading of the original text

Boil a quart of milk over a slow fire, stirring often ; stir in the yolks of four eggs well beaten, four tablespoonfuls of corn-starch wet with milk, five table-spoonfuls of sugar, and a pinch of salt ; when the mixture thickens pour it into a tin kettle ; set in cold water, or on ice, to prevent curdling ; beat the whites of the eggs to a froth; add four table-spoonfuls of sugar and one teaspoonful of extract of vanilla; put the pudding in a baking-dish, frost with the egg and then brown it in an oven. French Sauce for Puddings. Half a pound of brown sugar, a quarter of a pound of butter creamed, the yolk of one egg ; simmer and stir, then add a gill of wine, and grate over it a little nutmeg; allow a quantity proportioned to the size of the family to be served. The above quantity will answer for eight persons. Hard Sauce. (Mrs. ChevalliS.) Cream butter and powdered sugar together, a quarter of a pound each ; rub some of the sugar on a lemon to impart flavor to it, and put in some of the juice also ; make the sauce up like a pat of butter, and, if you choose, grate nutmeg over the top. CHAPTER XV. SWEET CAKES. Sponge Cake. — ^Butter Sponge Cake. — ^Valley Sponge Cake.— Pound Cake. —Naples Biscuit.— Bride's Cake. — Elegant Black Fruit Cake. — ^Fine Fruit Cake (More Modern Recipe). — A Cheaper but Good Fruit Cake. — White Fruit Cake.— Jackson Cake. — Lee Cake. — Composition Cake. — Snow-mountain Cake. — Home Gingerbread, No. 1. — Home Gingerbread, No. 2. — Lady Cake. — Preston Ginger Cake.— Little Molasses Cake.— Mrs. J. Randolph Page's Ginger Cake.— Mrs. Ritchie's Marmalade Cake.— Ginger Snaps. — Jew's Cake. — Good Ginger Cake. — Mrs. Garrett's Ten -minute Cake. — Baker's or Plebeian Gingerbread. — Never-failing Cake. — Cocoa-nut Cake. — Leavened Fruit Cake. — White Cup Cake. — Angel's Food. — Republican Cake. — Wafers.— Cream Cake. — Tea Cake, No. 1.— Tea Cake, No. 2. — Indian Meal Pound Cake.— Almond Cake. — Shrewsbury Cakes.— A Good but Cheap Cake. Sponge Cake. Weigh two pounds of sugar ; balance it with an equal quantity of eggs in the shell ; weigh one pound and two ounces of flour, and flavor highly with lemon. To be mixed in this way: Sift the flour and sugar; beat the eggs separately till as light as possible ; then beat the sugar well with the yolks ; then add to them the whites, and cream in the flour gradually, without farther beating; lastly, grate in all the rind from two lemons, and squeeze in the juice ; lay a greased paper over the bottom of your mould or pan, seeing that it be well fitted. Sugar 2 lbs. I Flour 1 lb. 2 oz. Eggs, weighed in the shell 2 '' | Lemons 2 BuTTEB Sponge Cake. The weight of fourteen eggs in sugar, the weight ot eight in flour, the weight of six in butter ; cream butter and Hiigar together; then add the yolks beaten light; then the whites beaten to a froth ; then the flour ; season with vanilla or lemon, a teaspoonful of the first or one of the last. Vallby Sponge Cake. Take fourteen eggs, using, however, only seven of the yolks, one pound of sugar, half a pound of flour, one lemon. Bake in a quick oven. Eggs 14 Sugar 1 lb. Flour ilb. Lemons 1 Pound Cake. Beat the whites and yolks of twelve eggs separately ; have ready weighed and sifted one pound of finest flour ; cream one pound of butter, after you have washed from it all the salt ; now put this creamed butter into a large bowl or tray, and beat into it alternately flour, sugar, and eggs, until all the materials are used up ; use only the froth of the white of eggs; if any clear settles in the bottom of the dish, either whip it up again or leave it out, if there is but a little of it. Line the bottom of your mould with thin brown paper greased. Flour lib. Eggs 13 Sugar lib.

Records on this page

Delmonico PuddingFrench Sauce for PuddingsNaples BiscuitHard SauceSponge CakeButter Sponge CakePound CakeBride's CakeElegant Black Fruit Cake

Virginia Cookery-book