Common Sense in the Household 55

Common Sense in the Household 55

Bake in a quick oven.

 

 

LADY-CAKE (_No. 1._)

 

½ lb. butter.

1 lb. flour.

8 eggs.

1 teaspoonful cream-tartar,

½ teaspoonful soda.

1 lb. sugar.

½ pint milk.

 

 

LADY-CAKE (_No. 2._) ✠

 

1 lb. sugar.

¾ lb. sifted flour.

6 oz. butter.

The whipped _whites_ of ten eggs.

 

Flavor with bitter almond, and bake in square, not very deep tins.

Flavor the frosting with vanilla. The combination is very pleasant.

 

 

SISTER MAG’S CAKE. ✠

 

2½ cups powdered sugar.

¾ cup of butter.

1 cup sweet milk.

3 cups flour.

4 eggs.

1 lemon, juice and rind.

1 small teaspoonful soda.

 

Bake in a square or oblong tin, and frost with whites of two eggs

beaten stiff with powdered sugar.

 

 

DOVER CAKE. ✠

 

1 lb. flour.

1 lb. white sugar.

½ lb. butter, rubbed with the sugar to a _very_ light cream.

6 eggs.

1 cup sweet milk.

1 teaspoonful soda dissolved in vinegar.

1 teaspoonful powdered cinnamon.

1 tablespoonful rose-water.

 

Flavor the frosting with lemon-juice.

 

 

CHOCOLATE CAKE. ✠

 

2 cups of sugar.

1 cup butter.

The yolks of five eggs and whites of two.

1 cup of milk.

3½ cups flour.

⅓ teaspoonful soda.

1 teaspoonful cream-tartar, sifted into the flour.

 

Bake in jelly-cake tins.

 

_Mixture for filling._

 

Whites of three eggs.

1½ cup sugar.

3 tablespoonfuls grated chocolate.

1 teaspoonful vanilla.

 

Beat well together, spread between the layers and on top of cake.

 

 

CARAMEL CAKE. ✠

 

3 cups sugar.

1½ cups butter.

1 cup milk.

4½ cups prepared flour.

5 eggs.

 

_Caramel for Filling._

 

1½ cup brown sugar.

½ cup milk.

1 cup molasses.

1 teaspoonful butter.

1 tablespoonful flour.

2 tablespoonfuls cold water.

 

Boil this mixture five minutes, add half a cake Baker’s chocolate

(grated), boil until it is the consistency of rich custard. Add a pinch

of soda, stir well, and remove from fire.

 

When cold, flavor with a large teaspoonful vanilla, and spread between

the layers of cake, which should be baked as for jelly-cake. Cover the

top with the same, and set in an open, sunny window to dry.

 

The above quantity will make two large cakes.

 

 

MARBLE CAKE.

 

_Light._

 

1 cup white sugar.

½ cup butter.

½ cup milk.

Whites of three eggs.

2 cups prepared flour.

 

_Dark._

 

½ cup brown sugar.

¼ cup butter.

½ cup molasses.

¼ cup milk.

½ cup nutmeg.

1 teaspoonful cinnamon.

½ teaspoonful allspice.

½ teaspoonful soda.

2 cups flour.

Yolks of three eggs.

 

Butter your mould, and put in the dark and light batter in alternate

tablespoonfuls.

 

 

MARBLED CAKE. ✠

 

1 cup butter.

2 cups powdered sugar.

3 cups flour.

4 eggs.

1 cup sweet milk.

½ teaspoonful soda.

1 teaspoonful cream-tartar sifted with flour.

 

When the cake is mixed take out about a teacupful of the batter, and

stir into this a great spoonful of grated chocolate, wet with a _scant_

tablespoonful of milk. Fill your mould about an inch deep with the

yellow batter, and drop upon this, in two or three places, a spoonful

of the dark mixture. Give to the brown spots a slight stir with the tip

of your spoon, spreading it in broken circles upon the lighter surface.

Pour in more yellow batter, then drop in the brown in the same manner

as before, proceeding in this order until all is used up. When cut, the

cake will be found to be handsomely variegated.

 

 

_Or,_

 

You may color the reserved cupful of batter with enough prepared

cochineal to give it a fine pink tint, and mix as you do the brown.

 

 

CHOCOLATE ICING (_Simple._)

 

¼ cake chocolate.

½ cup sweet milk.

1 tablespoonful corn-starch.

1 teaspoonful vanilla.

 

Mix together these ingredients, with the exception of the vanilla; boil

it two minutes (after it has fairly come to a boil), flavor, and then

sweeten to taste with powdered sugar, taking care to make it sweet

enough.

 

 

CARAMELS (_Chocolate._)

 

2 cups brown sugar.

1 cup molasses.

1 tablespoonful (heaping) of butter.

3 tablespoonfuls flour.

 

Boil twenty-five minutes; then stir in half a pound of grated

chocolate wet in half a cup of sweet milk, and boil until it hardens

on the spoon, with which you must stir it frequently. Flavor with a

teaspoonful of vanilla.

 

 

CHOCOLATE ÉCLAIRS.

 

4 eggs.

The weight of the eggs in sugar.

Half their weight in flour.

¼ teaspoonful soda, }

½ teaspoonful cream-tartar,} sifted _well_ with the flour.

 

If you bake these often, it will be worth your while to have made at

the tinner’s a set of small tins, about five inches long and two wide,

round at the bottom, and kept firm by strips of tin connecting them.

If you cannot get these, tack stiff writing-paper into the same shape,

stitching each of the little canoes to its neighbor after the manner

of a pontoon bridge. Have these made and buttered before you mix the

cake; put a spoonful of batter in each, and bake in a steady oven.

When nearly cold, cover the rounded side with a caramel icing, made

according to the foregoing receipt.

 

These little cakes are popular favorites, and with a little practice can be easily and quickly made.