My Pet Recipes, Tried and True Part 18

One tea-cup flour, one ditto of sugar, two teaspoons cream of tartar, one half teaspoon of soda, four eggs. This will form a thick batter.

b.u.t.ter pan and bake about ten minutes.

MOUNTAIN CAKE.

One pound of sugar, one pound of flour, one half pound well beaten b.u.t.ter, one cup sweet milk, six eggs, one teaspoon cream of tartar, one half teaspoon soda dissolved in the milk.

MOUNTAIN CAKE.

MRS. BENSON BENNETT.

Three fourths cup of b.u.t.ter and two cups of sugar beaten to a cream, four eggs beaten very light, three cups of flour with two teaspoonfuls of cream of tartar, one half cup of sweet milk with one teaspoonful of baking soda, bake about twenty-five minutes.

MARBLE CAKE.

MRS. W. R. DEAN.

One cup white sugar, one fourth cup b.u.t.ter, three eggs (whites and yolks beaten separately) one half cup milk, two cups of flour, two teaspoons baking powder. Separate this batter into three parts. In one part put a square of chocolate dissolved in a little hot water, in another part put one teaspoon cochineal to color it. Take a spoonful of each color (white, brown, pink) alternately and bake in long tin pan.

ICING.

White of one egg well beaten, one teaspoon of vanilla, and pulverized sugar.

MARBLE CAKE.

MISS MILDRED POWIS.

(Light Part.)

One fourth cup b.u.t.ter, three fourths cup white sugar, one fourth cup milk, one cup flour, whites of two eggs, one teaspoon of baking powder.

DARK PART.

One fourth cup b.u.t.ter, one half cup brown sugar, one fourth cup mola.s.ses, one fourth cup milk, one and one fourth cups of flour, yolks of two eggs, one good teaspoon baking powder, one half a teaspoon (good) each of cloves, cinnamon, nutmeg and mace. Put into the pan a spoonful at a time of each part.

MACAROON TART.

MR. JOSEPH FLEIG. (Baker, Gren.o.ble Hotel, N. Y.)

Make a paste of three quarters of a pound flour, five ounces of sugar, one half pound b.u.t.ter and two eggs. Roll part of this out to one fourth inch thick layer and spread over a round shallow cake pan about one half inch deep. Bake very slightly. When cold spread with thin layer of jam or jelly, then put with bag and star tube, stripes of macaroon over and bake in a slow oven nice and brown. Put some icing between the stripes after tart is baked.

PASTE FOR MACAROONS AND MACAROON TART.

Take one pound Hoide's Almond paste and mix fine with one pound powdered sugar then add gradually the whites of about eight eggs until the paste gets smooth and soft enough to pa.s.s through the bag and tube. For macaroons make paste softer and use round tube or teaspoon. Bake on paper in slow oven.

BUCKEYE CAKE.

MRS. POLLEY.

Two cups sugar, two thirds cup of b.u.t.ter, three eggs beaten separately, one cup of sweet milk, two teaspoons of baking powder sifted with three cups of flour, one teaspoon extract of lemon.

HARRISON CAKE.

One cup of sugar, one cup of b.u.t.ter, four eggs well beaten, one cup mola.s.ses, one pound stoned raisins, one teaspoonful each of saleratus, cloves, cinnamon and allspice, one nutmeg and four cups of flour.

ORANGE CAKE.

MRS. A. J. ELLIOTT.

Two cups of flour, one scant cup of milk, one cup of sugar, half a cup of b.u.t.ter, two eggs, one teaspoon soda and two of cream of tartar.

Divided in six parts and spread as thin as possible in pans of uniform size. Bake about three minutes: when done lay together with layers of orange filling between. Method: cream sugar and b.u.t.ter together, then add milk in which the soda and cream of tartar has been dissolved, then the eggs well beaten and lastly the flour into which drop a pinch of salt. Beat well and don't scrimp the b.u.t.ter.

ORANGE FILLING.--The juice and part of the grated rind of two oranges, then add one cup of sugar. One tablespoon of flour dissolved in cup of water which is gradually added, then beat the yolk of the egg well, and mix well together, and boil in a steamer until it is as thick as custard or boil about three quarters of an hour. The steamer is the safest as the flour is liable to stick to the pan otherwise.

ORANGE CAKE.

MISS FRY.

Two cups of flour, one cup of sugar, one half cup milk, two teaspoons baking powder, one tablespoon b.u.t.ter, one tablespoon orange juice, two eggs. Beat eggs and sugar, add b.u.t.ter (melted), orange juice and rind of one orange, then milk. Add flour and powder and bake one half hour.

Filling:--juice and rind of one orange, one tablespoon each of lemon juice and cornstarch, two tablespoons sugar, one teaspoon b.u.t.ter, one egg. Put orange juice rind, and lemon juice into a cup, then fill with cold water. When it boils, add cornstarch with cold water. Beat yolk of egg with sugar, add this, then b.u.t.ter. When cold spread between layers.

Icing. Beat whites of two eggs, add three fourths cup powdered sugar.

LADY CAKE.

MRS. GEORGE LAWRENCE.

One half cup b.u.t.ter, one and one half cups granulated sugar, one cup lukewarm water, two and one half cups of sifted flour, four eggs, whites only, one lemon juice and grated rind, two teaspoons of vanilla extract, two teaspoons of baking powder. Cream the b.u.t.ter in an earthen dish with silver spoon, stirring till light cream color, add sugar beating thoroughly. Sift the flour, add one half of it and the cup of water a little of each, till cup is finished. Beat whites of eggs stiff and dry, add one half, beat, then the rest of the flour. Beat well, add the juice, and grated rind of lemon or vanilla as preferred, next the baking powder and the balance of the beaten eggs. Turn quickly into a deep, well b.u.t.tered tin, and bake for three quarters of an hour. The tin should be ready for use immediately the baking powder is added. When cold, frost with white icing.

LEMON CAKE.

MISS BEEMER.

One half cup of b.u.t.ter creamed well with one and a half cups of sugar, stir in the yolks of three eggs and one cup of milk; two teaspoonfuls of baking powder sifted with three cups of flour and added alternately with the whites of the three eggs beaten to a stiff froth. Bake in rather a quick oven in three tins of uniform size, and place, between layers, a frosting made of the grated rind of one, and juice of two lemons, and three fourths cup of sugar. Let boil and throw it over the well beaten whites of two eggs. This cake is one that keeps well for five or six days.

NUT CAKE.