Clayton's Quaker Cook-Book Part 6

One cup syrup, 1/2 cup sugar, 1/2 cup sweet milk, 2 tablespoonfuls vinegar, 1/2 cup shortening; flour to make moderately thick, and large teaspoonful baking powder.

Quaker Cake.

One cup b.u.t.ter, 3 teaspoonfuls ginger, 5 flour, 1/2 cup cider or any spirits, 4 eggs, and a teaspoonful of saleratus, dissolved in a teacup of sweet milk.

Pound Cake.

One cup sugar, 1/2 cup best b.u.t.ter, 1/2 cup of rich milk or cream, 3 eggs, well beaten, 1-1/2 cups flour, 1 large teaspoonful baking powder, and a teaspoonful ground nutmeg; and beat the whole thoroughly before baking.

Chocolate Cake.--Jelly Cake.

Two cups sugar, 1 cup b.u.t.ter, the yolks of 5 eggs, and whites of 2, 1 cup pure milk, 3-1/2 cups flour, 1 teaspoonful cream of tartar, 1/2 teaspoonful bi-carbonate soda, and stir thoroughly before baking.

The following is the mixture for filling.

Whites of 3 eggs, 1-1/2 cups sugar, 3 tablespoonfuls of grated chocolate, and 1 teaspoonful extract vanilla. Beat well together, and spread between each layer and on top the cake.

[Jelly cake may be made the same way, using jelly instead of chocolate.]

Currant Cake.

Three eggs, 2 cups sugar, 1 b.u.t.ter, 1 milk, 1/2 teaspoonful soda, 1 cup currants, and a little citron, cut in thin slices, with flour to make a stiff batter. Pour into pans, and bake medium quick.

Cream Cup-Cake.

Four cups of flour, 2 of sugar, 3 of sweet cream, 4 eggs; mix and bake in square tins. When cold, cut in squares about two inches wide.

Jumbles.

Rub to a cream a pound of b.u.t.ter and a pound of sugar; mix with a pound and a half of flour, 4 eggs and a little brandy; roll the cakes in powdered sugar, lay in flat b.u.t.tered tins, and bake in a quick oven.

Sweet Cake.

One cup of sugar, 1 cup sour cream, 1 cup b.u.t.ter, 1 egg, 1/2 teaspoonful soda, 1/2 nutmeg grated fine, flour enough to make a stiff batter. Bake in a slow oven.

Sponge Cake.

Five eggs, 2 cups sugar, 2 cups flour, 1/2 teacup cold water; mix well and bake quickly.

Ginger Snaps.

Into 1 pint of mola.s.ses put 1 cup lard, 1 tablespoonful of ginger, 1 teaspoonful of soda, and a little salt; boil for a few minutes, and when quite cool, add sufficient flour to make a stiff dough; roll very thin and bake.

A Nice Cake.

One quart flour, 4 eggs, 1/2 cup b.u.t.ter, 1/2 cup sweet lard, 2 teaspoonfuls of baking powder, and 1 of salt. Beat the whites and yolks of the eggs separately, until light. Sift the baking powder into the flour. Melt the shortening in a cup of milk with the yolks of the eggs--putting the whites in last. Work into a thick batter, and bake steadily for three-quarters of an hour; to be eaten hot.

Icing for Cake.

There are a number of formulas for the preparation of icings for cake, but the following will invariably be found the simplest, easiest prepared, and the best:

Take the whites of 4 eggs, and 1 pound of best pulverized white sugar, and any flavoring extract most agreeable to the taste. Break the whites of the eggs into a broad, cool dish, and after throwing a small handful of sugar upon them, begin whipping it in with long even strokes of the beater. Beat until the icing is of a smooth, fine and firm texture. If not stiff enough, put in more sugar, using at least a quarter of a pound to each egg. Pour the icing by the spoonful on top of the cake, and near the centre of the surface to be covered. If the loaf is so shaped that the liquid will naturally settle to its place, it is best left to do so. To spread it, use a broad-bladed knife, dipped in cold water; if as thick with sugar as should be, one coat will be amply sufficient.

Leave in a moderate oven for three minutes. To color icing yellow, use the rind of a lemon or orange, tied in a thin muslin bag, straining a little of the juice through it and squeezing hard into the ice and sugar; for red, use extract of cochineal.

Chocolate Icing.

Quarter of a cake of chocolate grated, 1/2 cup of sweet milk, 1 tablespoonful corn-starch; flavor with extract of vanilla. Mix these ingredients, with the exception of the vanilla; boil two minutes, and after it has fairly commenced to boil, flavor, and then sweeten to taste with powdered sugar, taking care to have it sweet enough.

Lemon Pie.

Grated rind and juice of two lemons; 2 cups sugar; b.u.t.ter, the size of an egg; 2 tablespoonfuls corn-starch; 4 eggs. Rub the b.u.t.ter and sugar smooth in a little cold water; have ready 2 cups boiling water, in which stir the corn-starch, until it looks clear; add to this the b.u.t.ter and sugar, and, when nearly cold, the yolks of four eggs, and the white of one, well beaten, and the rind and the juice of the lemons. After lining two deep dishes with a delicate paste, and pouring in the mixture, beat the remaining whites of the eggs to a stiff froth, adding two spoonfuls of powdered sugar. Spread this over the pies when done, returning to the oven to brown.

English Plum Pudding.

Three cups flour; 2 eggs; 1 cup milk; 1/2 cup brandy; 1 nutmeg; a teaspoonful of salt; 5 teaspoonfuls baking powder; 1/2 pound currants; 1/2 pound raisins, stoned and chopped fine; 1/2 pound suet chopped fine; 1 cup sugar. Boil three hours.

Baked Apple Pudding.

Two cups oatmeal or cracked wheat; 2 eggs; 1 tablespoonful b.u.t.ter; 1 pint milk; three medium-sized apples; a little suet; cinnamon to flavor; sweeten to taste. Beat sugar, eggs, and milk together; stir in the meal, and then add the other ingredients, the apples last, after reducing to small pieces. Bake until well set. To be eaten with or without sauce.

Bread Pudding.

One loaf of stale bread, soaked in a pint of milk, and when soft, beat with an egg-beater until very fine. Pour into this the yolks of four eggs, well beaten, a tablespoonful of b.u.t.ter, some flavoring, and a little salt, beating all well together. After baking until well set, let it cool, and spread a nice jelly over the top, and on this put the whites of the eggs, beaten to a stiff froth, returning to the oven to brown.

Baked Corn-Meal Pudding.

Into a large cup of corn-meal stir 1 pint scalded milk; a small cup suet, chopped fine; two-thirds of a cup of syrup or mola.s.ses; salt to taste, and when cold, add 1 pint milk, and 2 eggs, well beaten, 1 teaspoonful cinnamon, and 1 cup raisins. Bake three hours.

Corn-Starch Pudding (Baked).