Miss Parloa's New Cook Book Part 47

One cupful of b.u.t.ter, one of sugar, one of mola.s.ses, two eggs, four and one-fourth cupfuls of flour, one table-spoonful of ginger, one of cinnamon, four of brandy, half a grated nutmeg, one teaspoonful of soda, dissolved in two table-spoonfuls of milk; one cupful of currants, and one of preserved ginger, cut in fine strips. Beat the b.u.t.ter to a cream; then beat in the sugar, mola.s.ses, brandy and spice.

Have the eggs well beaten, and add them. Stir in the soda and flour.

Have two pans well b.u.t.tered, or lined with paraffin paper. Pour the cake mixture, to the depth of about two inches, in each pan. Sprinkle a layer of fruit on it. Cover with a thin layer of the mixture, and add more fruit. Continue this until all the batter and fruit is used.

Bake two hours in a moderate oven.

Ames Cake.

One generous cupful of b.u.t.ter, two of sugar, three cupfuls of pastry flour, one small cupful of milk, the yolks of five eggs and whites of three, one teaspoonful of cream of tartar, half a teaspoonful of soda, or one and a half teaspoonfuls of baking powder, one teaspoonful of lemon extract, or the juice of one fresh lemon. Beat the b.u.t.ter to a cream. Add the sugar, gradually, then the seasoning, the eggs, well beaten, next the milk and then the flour, in which the soda and cream of tartar are mixed. Mix thoroughly, but quickly, and bake in two sheets in a moderate oven for twenty-five or thirty minutes. Cover with a frosting made by stirring two small cupfuls of powdered sugar into the whites of two eggs, and seasoning with lemon.

Black Cake.

Three cupfuls of b.u.t.ter, one quart of sugar, three pints of flour, half a pint of mola.s.ses, half a pint of brandy, half a pint of wine, one teaspoonful of saleratus, one ounce each of all kinds of spices, twelve eggs, three pounds of raisins, two of currants, half a pound of citron. Bake in deep pans, in a moderate oven, between three and four hours. This is one of the best of rich cakes.

Fruit Cake.

One cupful of b.u.t.ter, two of sugar, three of flour, the whites of eight eggs, half a wine-gla.s.s of white wine, two teaspoonfuls of baking powder, one-fourth of a pound of citron, cut fine; half a pound of chopped almonds, one tea-cupful of dessicated cocoanut. Beat the b.u.t.ter to a cream, and gradually beat in the sugar, and then the wine.

Beat the eggs to a stiff froth, and stir into the b.u.t.ter and sugar.

Add the flour, which is thoroughly mixed with the baking powder, and lastly the fruit. Bake, in two loaves, forty minutes in a moderate oven.

Wedding Cake.

Nine cupfuls of b.u.t.ter, five pints of sugar, four quarts of flour, five dozen of eggs, seven pounds of currants, three and a half of citron, four of sh.e.l.led almonds, seven of raisins, one and a half pints of brandy, two ounces of mace. Bake in a moderate oven for two hours or more. This will make eight loaves, which will keep for years.

Lady's Cake.

Three-fourths of a cupful of b.u.t.ter, two cupfuls of sugar, half a cupful of milk, three cupfuls of pastry flour, the whites of six eggs, one teaspoonful of baking powder, one teaspoonful of essence of almond. Beat the b.u.t.ter to a cream. Add the sugar, gradually, then the essence, milk, the whites of eggs, beaten to a stiff froth, and the flour, in which the baking powder has been mixed. Bake in one large pan or two small ones, and frost, or not, as you please. If baked in sheets about two inches deep, it will take about twenty-five minutes in a moderate oven.

Queen's Cake.

One cupful of b.u.t.ter, a pint of sugar, a quart of flour, four eggs, half a gill of wine, of brandy and of thin cream, one pound of fruit, spice to taste. Warm the liquids together, and stir quickly into the beaten sugar, b.u.t.ter and egg; add the flour; finally add the fruit.

Bake in deep pans in a moderate oven.

Composition Cake.

One and one-half quarts of flour, half a pint of sour milk, one pint of b.u.t.ter, three-fourths of a quart of sugar, eight eggs, one wine- gla.s.s of wine and one of brandy, one scant teaspoonful of soda, one cupful of raisins, stoned and chopped; two pounds of currants, half a pound of citron, a nutmeg, two teaspoonfuls of cinnamon, one of allspice, one of mace, half a teaspoonful of clove. Beat the b.u.t.ter to a cream, and add the sugar, gradually, the well-beaten eggs, the spice, wine and brandy. Dissolve the soda in a table-spoonful of hot water; stir into the sour milk, and add to the other ingredients. Then add the flour, and lastly the fruit. Bake two hours in well-b.u.t.tered pans in a moderate oven. This will make three loaves.

Ribbon Cake.

Two cupfuls of sugar, one of b.u.t.ter, one of milk, four of flour (rather scant), four eggs, half a teaspoonful of soda, one of cream of tartar. Beat the b.u.t.ter to a cream. Add the sugar, gradually, beating all the while; then the flavoring (lemon or nutmeg). Beat the eggs very light. Add them and the milk. Measure the flour after it has been sifted. Return it to the sieve, and mix the soda and cream of tartar with it. Sift this into the bowl of beaten ingredients. Beat quickly and vigorously, to thoroughly mix, and then stop. Take three sheet pans of the same size, and in each of two put one-third of the mixture, and bake. To the other third add four teaspoonfuls of cinnamon, a cupful of currants and about an eighth of a pound of citron, cut fine. Bake this in the remaining pan. When done, take out of the pans. Spread the light cake with a thin layer of jelly, while warm. Place on this the dark cake, and spread with jelly. Place the other sheet of light cake on this. Lay a paper over all, and then a thin sheet, on which put two irons. The cake will press in about two hours.

Regatta Cake.

Two pounds of raised dough, one pint of sugar, one cupful of b.u.t.ter, four eggs, a nutmeg, a gla.s.s of wine, a teaspoonful of saleratus, one pound of raisins. Mix thoroughly, put in deep pans that have been thoroughly greased, and let it rise half an hour, if in very warm weather, or fifteen minutes longer, if in cold weather. Bake in a moderate oven.

Nut Cake.

One cupful of sugar, half a cupful of b.u.t.ter, half a cupful of milk, two cupfuls of pastry flour, two eggs, one coffee-cupful of chopped raisins, one of chopped English walnuts, one teaspoonful of cream of tartar, half a teaspoonful of soda. Beat the b.u.t.ter to a cream. Add the sugar, gradually, and when light, the eggs, well beaten, then the milk and the flour, in which the soda and cream of tartar have been thoroughly mixed. Mix quickly, and add the raisins and nuts. Bake in rather deep sheets, in a moderate oven, for thirty-five minutes.

Frost, if you please. The quant.i.ties given are for one large or two small sheets. If you use baking powder, instead of cream of tartar and soda, take a teaspoonful and a half.

Snow Flake Cake.

Half a cupful of b.u.t.ter, one and a half of sugar, two of pastry flour, one-fourth of a cupful of milk, the whites of five eggs, one teaspoonful of cream of tartar, half a teaspoonful of soda, or a teaspoonful and a half of baking-powder, the juice of half a lemon.

Beat the b.u.t.ter to a cream. Gradually add the sugar, then the lemon, and when very light, the milk, and whites of the eggs, beaten to a stiff froth; then the flour, in which the soda and cream of tartar are well mixed. Bake in sheets in a moderate oven. When nearly cool, frost.

Frosting: The whites of three eggs, two large cupfuls of powdered sugar, half a grated cocoanut, the juice of half a lemon. Beat the whites to a stiff froth. Add the sugar, gradually, and the lemon and cocoanut. Put a layer of frosting on one sheet of the cake. Place the other sheet on this, and cover with frosting. Or, simply frost the top of each sheet, as you would any ordinary cake. Set in a cool place to harden.

Federal Cake.

One pint of sugar, one and a half cupfuls of b.u.t.ter, three pints of flour, four eggs, two wine-gla.s.ses of milk, two of wine, two of brandy, one teaspoonful of cream of tartar, half a teaspoonful of saleratus, fruit and spice to taste. Bake in deep pans, the time depending on the quant.i.ty of fruit used.

Sponge Rusks.

Two cupfuls of sugar, one of b.u.t.ter, two of milk, one of yeast, three eggs. Rub the b.u.t.ter, sugar and eggs together. Add the milk and yeast, and flour enough to make a thick batter. Let this stand in a warm place until light, and then add flour enough to make as thick as for biscuit. Shape, and put in a pan in which they are to be baked, and let them stand two or three hours (three hours unless the weather is very warm). Bake about forty minutes in a moderate oven. It is always best to set the sponge at night, for it will then be ready to bake the following forenoon. If the rusks are wanted warm for tea, the sponge must, of course, be set early in the morning.

Taylor Cake.

Half a cupful of b.u.t.ter, two and a half of sugar, one of milk, three and a half of pastry flour, three eggs, one teaspoonful of cream of tartar, half a teaspoonful of soda, flavor to taste. Beat the b.u.t.ter to a cream, then beat in the sugar, next the eggs, well beaten; the seasoning, the milk, and lastly the flour, in which the soda and cream of tartar have been thoroughly mixed. Bake in a moderate oven, either in loaves or sheets. If in sheets, twenty-five minutes; if in loaves, forty-five. The quant.i.ties given are for two loaves or sheets. This cake is nice for Was.h.i.+ngton or chocolate pies, and is good baked in sheets and frosted.

Loaf Cake.

Two quarts of sugar, seven cupfuls of b.u.t.ter, six quarts of sifted flour, six pounds of fruit, one pint of wine, one pint of yeast, eight nutmegs, mace, twelve eggs, one quart of milk. It should be made at such an hour (being governed by the weather) as will give it time to get perfectly light by evening. It should stand about six hours in summer and eight in whiter.

Put in half the b.u.t.ter and eggs, and the milk, flavor and yeast, and beat thoroughly. In the evening add the remainder of the b.u.t.ter, rubbing it with the sugar, the rest of the eggs, and the spice. Let the cake rise again, until morning; then add the fruit. Put in deep pans, and let rise about half an hour. Bake from two to three hours in a slow oven.

Chocolate Cake.

One and a half cupfuls of sugar, half a cupful of b.u.t.ter, half a cupful of milk, one and three-fourths cupfuls of flour, a quarter of a pound of Baker's chocolate, three eggs, one teaspoonful of cream of tartar, half a teaspoonful of soda. Sc.r.a.pe the chocolate fine, and add five table-spoonfuls of sugar to it (this in addition to the cupful and a half). Beat the b.u.t.ter to a cream. Gradually add the sugar, beating all the while. Add three table-spoonfuls of boiling water to the chocolate and sugar. Stir over the fire until smooth and glossy; then stir into the beaten sugar and b.u.t.ter. Add to this mixture the eggs, well beaten, then the milk and the flour, in which the soda and cream of tartar have been thoroughly mixed. Bake twenty minutes in a moderate oven. This will make two sheets. Frost it, if you like.

Chocolate Cake, No. 2.

One cupful of b.u.t.ter, two of sugar, three and a half of Sour, one of milk, five eggs--the whites of two being left out, one teaspoonful of cream of tartar and half a teaspoonful of soda, or one and a half of baking powder. Beat the b.u.t.ter to a cream. Add the sugar, gradually, then the eggs, well beaten, the milk, next the flour, in which the soda and cream of tartar have been well mixed. Bake in two sheets for thirty minutes in a moderate oven, and ice.

Icing: The whites of two eggs, one and a half cupfuls of powdered sugar, six table-spoonfuls of grated chocolate, one teaspoonful of vanilla. Put the chocolate and six table-spoonfuls of the sugar in a sauce-pan with two spoonfuls of hot water. Stir over a hot fire until smooth and glossy. Beat the whites to a froth, and add the sugar and chocolate.