The International Jewish Cook Book Part 60

Cream one cup of b.u.t.ter with two cups of sugar and add gradually the yolks of four eggs, one at a time. Sift three cups of flour, measure again after sifting, and add two teaspoons of baking-powder in the last sifting. Add alternately the sifted flour and one cup of sweet milk. Add last the beaten whites of the eggs. Flavor to taste. Bake in loaf or jelly-tins.

GOLD CAKE

Take one cup of powdered sugar, one-half cup of b.u.t.ter rubbed to a cream; add yolks of six eggs and stir until very light. Then sift two cups of flour with one and one-half teaspoons of baking-powder sifted in well (sift the flour two or three times). Grate in the peel of a lemon or an orange, add the juice also, and add three-quarters cup of milk alternately with the flour. Bake in moderate oven.

WHITE CAKE

Cream three-quarters cup of b.u.t.ter and one and one-quarter cups of sugar very well. Stop stirring, pour one-half cup of cold water on top of b.u.t.ter mixture and whites of eight eggs slightly beaten on top of water; do not stir, add one teaspoon of vanilla. Sift two and one-half cups of pastry flour, measure, then mix with two heaping teaspoons of baking-powder, and sift three times. Add to cake mixture and then beat hard until very smooth. Turn into ungreased angel cake pan, place in slow oven. Let cake rise to top of pan, then increase heat and bake until firm. Invert pan, when cool cut out.

MARBLE CAKE

Take two cups of sugar, one cup of b.u.t.ter, four eggs (yolks), one cup of milk, three cups of flour, and three teaspoons of baking-powder (scant).

Cream the b.u.t.ter and sugar, and add the yolks of eggs. Then add the milk, flour, baking-powder, and the beaten whites of the eggs; flavor with lemon. To make the brown part; take a square of bitter chocolate and melt above steam, and mix with some of the white; flavor the brown with vanilla. Put first a tablespoon of brown batter in the pan, and then the white. Bake in quick oven thirty-five minutes.

LEMON CAKE

Rub to a cream one-half cup of b.u.t.ter with one and one-half cups of pulverized sugar and add gradually the yolks of three eggs, one at a time, and one-half cup of sweet milk. Sift two cups of flour with one teaspoon of baking-powder, add alternately with the milk and the stiffly-beaten whites of three eggs. Add the grated peel of one-half lemon and the juice of one lemon. Bake in moderate oven thirty minutes.

ORANGE CAKE

Beat light the yolks of five eggs with two cups of pulverized sugar, add juice of a large orange and part of the peel grated; one-half a cup of cold water and two cups of flour, sifted three times. Add two teaspoons of baking-powder in last sifting and add last the stiff-beaten whites of three eggs. Bake in layers, and spread the following icing between and on top. Icing: beat the whites of two eggs stiff, add the juice and peel of one orange and sugar enough to stiffen.

POTATO CAKE

Cream two-thirds cup of b.u.t.ter with two cups of granulated sugar; add one-half cup of milk, yolks of four eggs, one cup of hot mashed potatoes, one cup of chocolate, one teaspoon each of cinnamon, cloves, and nutmeg, one teaspoon of vanilla, one cup of chopped walnuts, two cups of flour, two teaspoons of baking-powder, then beaten whites of four eggs. Bake slowly in two pans, and cut in half when cold. Put jam between layers.

POUND CAKE

Rub one pound of b.u.t.ter and one pound of powdered sugar to a cream, add the grated peel of a lemon, a gla.s.s of brandy and the yolks of nine eggs, added one at a time, and last one pound and a quarter of sifted flour with one-half teaspoon of baking-powder and the beaten whites of the eggs. Bake slowly.

BAKING-POWDER BUNT KUCHEN

Beat two whole eggs for ten minutes with two cups of sugar, two and one-half tablespoons of melted b.u.t.ter, add one cup of milk, three cups of flour in which have been sifted two teaspoons of baking-powder, flavor with one teaspoon of vanilla; one-fourth cup of small raisins may be added. Bake one hour.

QUICK COFFEE CAKE

Cream one-half cup of b.u.t.ter with one cup of sugar, add three eggs, one and one-half cups of flour, two teaspoons of baking-powder, mixed with the flour, and one-half cup of milk. Mix well together; bake in a long bread or cake pan, and have on top chopped almonds, sugar and cinnamon.

BAKING-POWDER CINNAMON CAKE

Cream three-fourths cup of sugar with a piece of b.u.t.ter the size of an egg, beat together; then add two eggs, one-half cup of milk (scant), one and one-half cups of flour, one teaspoon of vanilla and two teaspoons of baking-powder. Put cinnamon, flour, sugar and a few drops of water together and form in little pfarvel with your hand and sprinkle on top of cake; also sprinkle a few chopped nuts on top. Do not bake too quickly. Bake in flat pan.

GERMAN COFFEE CAKE (BAKING-POWDER)

Take three cups of flour sifted, one teaspoon of salt, three tablespoons of sugar, three teaspoons of baking-powder, two eggs, two tablespoons of b.u.t.ter, and two-thirds of a cup of milk. Stir well together, adding more milk if necessary. Keep batter very stiff, sprinkle with melted b.u.t.ter (generously) sugar and cinnamon, and again with melted b.u.t.ter. Put into well-b.u.t.tered shallow pans and bake about half an hour.

COVERED CHEESE CAKE

Cream one cup of sugar with b.u.t.ter the size of an egg, add two eggs well beaten and one cup of water alternately with two and one-half cups of flour in which has been sifted two teaspoons of baking-powder.

*Filling.*--Beat two eggs with one-half cup of sugar, add one-half pound of pot cheese, one tablespoon of cornstarch boiled in one cup of milk, cool this and add, flavor with lemon extract.

Put one-half of the batter in cake pan, then the filling and the other half of batter. Bake in slow oven thirty-five minutes. Sift sugar on top when done.

BLITZ KUCHEN

Take one cup of powdered sugar, one-half cup of b.u.t.ter, one cup of pastry flour, one-quarter of a teaspoon of baking-powder, peel and juice of one lemon, five or six eggs. Beat sugar with two whole eggs; add b.u.t.ter, beat until foamy; after that the flour mixed with baking-powder, lemon and four yolks. Last the stiffly-beaten whites of the eggs. Mix this well, bake in form in a moderately hot oven.

KOENIG KUCHEN

Cream one-quarter cup of b.u.t.ter with one cup of sugar, yolks of six eggs, one-quarter pound of raisins, one-quarter pound of currants, juice and peel of one lemon, one spoon of rum, twenty blanched and grated almonds, two cups of flour mixed with one-half teaspoon of baking-powder, two stiffly-beaten whites of eggs. Bake in an ungreased form one to one and one-half hours.

NUT CAKE

Take one-half cup of b.u.t.ter, three eggs, one and one-half cups of sugar, two and one-half cups of flour, two and one-half level teaspoons of baking-powder, and one-half cup of milk. One cup of any kind of nuts.

Rub the b.u.t.ter and sugar to a light white cream; add the eggs beaten a little; then the flour sifted with the powder. Mix with the milk and nuts into a rather firm batter. Bake in a paper lined tin in a steady oven thirty-five minutes.

LOAF COCOANUT CAKE

Rub one cup of b.u.t.ter and two cups of sugar to a cream. Add one cup of milk, whites of four eggs, three cups of flour (measure after sifting), and three teaspoons of baking-powder added in last sifting. Add a grated cocoanut and last the stiffly-beaten whites. Bake in a loaf. Line tin with b.u.t.tered paper.

FRUIT CAKE (WEDDING CAKE)

Take one pound of b.u.t.ter and one pound of sugar rubbed to a cream, yolks of twelve eggs, one tablespoon of cinnamon, one teaspoon of allspice, one-half teaspoon of mace, one-half teaspoon of cloves, one-fourth of a pound of almonds pounded, two pounds of raisins (seeded and chopped), three pounds of currants (carefully cleaned), one pound of citron (shredded very fine), and one-quarter of a pound of orange peel (chopped very fine). Soak all this prepared fruit in one pint of brandy overnight. Add all to the dough and put in the stiffly-beaten whites last. Bake in a very slow oven for several hours, in cake pans lined with b.u.t.tered paper. When cold wrap in cloths dipped in brandy and put in earthen jars. If baked in gas oven have light very low. Keep oven the same temperature for four or five hours.

APPLE SAUCE CAKE

This apple sauce cake will be found as delicious and tasty as the rich fruit cake, which is so difficult to prepare, and it is very much less expensive.

In a big mixing bowl, beat to a creamy consistency four tablespoons of b.u.t.ter, one egg and one cup of sugar. Add a saltspoon of salt, one teaspoon of allspice, one teaspoon of vanilla and a little grated nutmeg. Beat and stir all these ingredients well together with the other mixture, then add one cup of chopped raisins, after dusting them with flour. Mix these well through the dough and then add one cup of unsweetened apple sauce which has been pressed through a fine wire sieve. After this is well mixed with the other ingredients, stir in one teaspoon of baking-soda dissolved in one tablespoon of boiling water.

Last of all, stir in one cup of flour, sifting twice after measuring it.