<h2>CAKES.</h2>
<p></p>
<p></p>
<p></p>
<h3>Remarks on Making and Baking Cake.</h3>
<p></p>
<p>The materials for making cake should be of the best quality, as your
success very much depends on it. Flour should be dried and sifted,
sugar
rolled fine, spices pounded and sifted. Where brown sugar is used, it
should be spread on a dish and dried before rolling it. I have known
very good pound cake made with brown sugar; also jumbles, &c.
Persons
that make their own butter sometimes use it fresh from the churn, which
prevents the necessity of washing the salt out of it for cake, and it
mixes more readily than hard butter. Currants should be picked over,
washed and dried; raisins should be stemmed and stoned. When these
preparations are made the day before, it is a great assistance. Eggs
should be fresh, or they will not beat light: in beating the whites,
take a broad flat dish, and beat them until you can hold the dish
upside
down,--this is a test of their lightness. A large bowl is best for
mixing and beating cake. You must use your hand for mixing the sugar
and
butter, and as you add the other ingredients, you may take a large
wooden spoon; beat it some time after all is mixed. The oven should be
ready to bake immediately, as standing makes cake heavy. A brick oven
is
the most certain,--and over your pans of cake, you should spread
several layers of newspaper, to prevent its browning too suddenly. Cake
requires more time than bread: a large cake should stay in the oven
from
an hour and a half to two hours, turning and looking at it from time to
time; when you think it is sufficiently baked, stick a broad bright
knife in the centre; if it is dry and free from dough when drawn out,
the cake is likely to be done, though sometimes this is not a certain
test, and you will have to draw a little from the centre of the cake
with the knife. A broom straw will sometimes answer in a small cake
instead of a knife. A large stone pan, with a cover, is the best for
keeping cake, or a large covered bowl.</p>
<p></p>
<p></p>
<h3>Icing for Cake.</h3>
<p></p>
<p>Roll and sift a pound of loaf-sugar; whip the whites of three eggs;
put
in the sugar gradually, and beat it for half an hour; if it is so thick
that it will not run, put in some rose water; let the cake be nearly
cool; dry it in an oven that is nearly cool.</p>
<p></p>
<h4>Another Way.</h4>
<p></p>
<p>Put the white of one egg and a little rose water into half a pound
of
pulverized sugar, and heat them together till they stand; when it is
nearly light enough, add a few drops of lemon juice, or a small portion
of tartaric acid, dissolved in a <i>little</i> water. It must be
beaten in a
bowl which has never had any thing greasy in it, (either cream or
butter). The cake must have a little flour sifted over it, and wiped
off
with a towel, then cover it with a thin coat of the icing, set it under
the stove or in a place that is a little warm, and let it harden; then
add the second coat thicker; this will he perfectly white, but the
first
is always dark and has crumbs through it.</p>
<p></p>
<p></p>
<h3>A Rich Fruit Cake.</h3>
<p></p>
<p>Have the following articles prepared before you begin the cake: dry
and
sift four pounds of flour, four pounds of butter with the salt washed
out, two pounds of loaf-sugar pounded, one ounce of nutmegs grated, an
ounce of mace pounded; wash four pounds of currants; dry, pick, and rub
them in flour; stone and cut two pounds of raisins; slice two pounds of
citron, blanch a pound of sweet almonds and cut them in very thin
slices; break thirty eggs, separate the whites and yelks, and beat them
till very light; work the butter with your hand till it is soft as
cream; put in alternately the flour, sugar and eggs. When all are mixed
in, and the cake looks very light, add the spice, fruit, almonds, and
half a pint of brandy; set it in a well heated oven to bake; when it
has
risen, and the top is beginning to brown, cover it with paper; let it
bake four hours, and when it is nearly cool, ice it. This will keep a
long time in a stone pan, covered close.</p>
<p></p>
<p></p>
<h3>A cheaper Fruit Cake.</h3>
<p></p>
<p>Take four pounds of flour, three of butter, three of sugar, two of
raisins, one of currants, two dozen eggs, an ounce of mace, three
nutmegs, and a half pint of brandy; if you want it dark, put in a
little
molasses; mix the ingredients together, as the above fruit cake, and
bake it from two to three hours.</p>
<p></p>
<p></p>
<h3>Fruit or Plum Cake.</h3>
<p></p>
<p>Dry and sift a pound of flour, roll a pound of sugar, and beat it
with a
pound of butter, and the yelks of ten eggs well beaten; wash and dry a
pound of currants and rub them in flour; stone and cut half a pound of
raisins, and mix in with a glass of rose brandy, and a grated nutmeg,
or
mace; when all the rest are well mixed together, beat up the whites of
the eggs, and add them; bake it an hour and a half.</p>
<p></p>
<p></p>
<h3>Pound Cake.</h3>
<p></p>
<p>Wash the salt from a pound of butter, and beat it with a pound of
loaf
sugar till it is as soft as cream; have a pound of flour sifted, and
beat ten eggs, the whites and yelks separately; put alternately into
the
butter and sugar the flour and eggs, continue to beat till they are all
in, and the cake looks light; add some grated lemon peel, a nutmeg, and
half a wine-glass of brandy; butter the pan, and bake it an hour; when
it is nearly cold, ice it. If you want a very large cake, double the
quantity. You can tell when a cake is done by running in a broom-straw,
or the blade of a bright knife; if it comes out without sticking, it is
done, but if not, set it back. You can keep a cake a great while in a
stone pan that has a lid to fit tight.</p>
<p></p>
<p></p>
<h3>White Cake.</h3>
<p></p>
<p>Beat the whites of twenty eggs; wash the salt out of a pound of
butter;
sift a pound of flour, roll a pound of loaf-sugar, blanch a pound of
almonds; roll them fine with a bottle, and mix them with rose water.</p>
<p>Work the butter, sugar and almonds together till they look like
cream;
have the eggs beaten very light, and add them and the flour alternately
till you get all in; beat the whole together till it is very light;
have
a pan buttered, and put it in a heated oven to bake; when it begins to
brown, put white paper over the top; bake it about three hours; when it
is nearly cold, prepare an icing, flavored with rose water; put it on
the top and sides.</p>
<p></p>
<p></p>
<h3>Washington Cake.</h3>
<p></p>
<p>Take a pound and three-quarters of sugar, the same of flour,
three-quarters of a pound of butter, eight eggs, a pint of milk, and
mix
them as a pound-cake; just as it is ready to bake, dissolve a
tea-spoonful of salaeratus in a little sour cream, and stir in; season
with nutmeg and rose brandy, or essence of lemon; bake it as pound
cake.</p>
<p>Some persons put in a tea-spoonful of lemon juice just before
baking.</p>
<p></p>
<p></p>
<h3>Madison Cake.</h3>
<p></p>
<p>Take a pound and a quarter of flour, and the same of sugar and
butter;
five eggs, a pound, of raisins, and one of currants; two glasses of
wine
or brandy; mace, nutmeg, and a tea-spoonful of salaeratus, dissolved in
a
pint of new milk; bake it as pound cake.</p>
<p></p>
<p>Indian Pound Cake.</p>
<p>Take three-quarters of a pound of Indian meal sifted, and
one-quarter
of wheat flour; roll a pound of sugar, work into it three-quarters of a
pound of butter; season with nutmeg and rose brandy; add four eggs
beaten light; mix and bake as other pound cake.</p>
<p></p>
<p></p>
<h3>Rice Flour Pound Cake.</h3>
<p></p>
<p>Take seven eggs, a pound of rice flour, one of sugar, and half a
pound
of butter; season it with rose water and nutmeg; mix and bake it as
other pound cake, and ice it.</p>
<p></p>
<p></p>
<h3>Sponge Cake.</h3>
<p></p>
<p>Balance twelve fresh eggs with sugar, and six with flour; beat the
eggs
very light, the whites and yelks separately; mix alternately the sugar
and eggs, and add the grated peel of a lemon; butter a large pan, or
several small ones; add the flour just as it is put in the oven,
stirring it just sufficiently to mix. Beating it after the flour is
added makes it heavy; pour it in, and put it to bake as soon as
possible. This makes a good pudding, with white sauce. One-half rice
flour is an improvement.</p>
<p></p>
<p></p>
<h3>Rice Sponge Cake.</h3>
<p></p>
<p>Take three-quarters of a pound of rice flour, one pound of white
sugar,
finely powdered, and ten eggs; beat the yelks with the sugar, the
whites alone; add them and the flour to the yelks and sugar, a little
at a time; season it with rose brandy and nutmeg, and bake it in
shallow pans.</p>
<p></p>
<p></p>
<h3>Sponge Cake in Small Pans.</h3>
<p></p>
<p>Take twelve eggs, with the weight of them in sugar, and the weight
of
six of them in flour; beat the yelks with the sugar, the whites alone;
season with nutmeg or grated lemon peel; put all together, adding the
flour the last; stir it quickly after the flour is added, as it will
make it heavy to beat it much; grease several small pans and pour it
in,
bake with a quick heat, and they will be done in half an hour, or less,
according to the size. They are pretty iced.</p>
<p></p>
<p></p>
<h3>Lemon Sponge Cake.</h3>
<p></p>
<p>Take ten eggs, separate them, a pound of loaf-sugar, half a pound of
flour, the grated peel of two lemons and the juice of one; beat the
yelks with the sugar, the whites alone, when add them and sift in the
flour by degrees; beat well, have your pan buttered, and bake with a
quick heat either in a stove or dutch-oven, or a brick oven, the heat
should not be quite so great as for light bread--it will bake in
about an hour.</p>
<p></p>
<p></p>
<h3>Cup Cake.</h3>
<p></p>
<p>Take four cups of flour, three of sugar, one of melted butter, one
of
sour cream, with a tea-spoonful of salaeratus dissolved in it, and
three
eggs; season it with brandy and nutmeg; mix, and bake it as pound cake.</p>
<p></p>
<p></p>
<h3>Loaf Cake.</h3>
<p></p>
<p>Take about a pound of risen bread dough, work into it a tea-cup of
butter, three eggs beaten, a pound of sugar, a nutmeg grated and a
glass of brandy or wine; a pound of raisins, stoned and chopped,
should be added after it is well beaten; half a pint of cream slightly
warmed, with a table-spoonful of vinegar, and a tea-spoonful of
dissolved salaeratus should be stirred in just as you are ready to bake
it; also sifted flour enough to make it the proper consistence; bake
in a large pan, in a brick oven or stove, and it will require an hour
and a quarter.</p>
<p></p>
<p></p>
<h3>Queen Cake.</h3>
<p></p>
<p>Mix a pound of dried flour, the same of sifted sugar, and currants;
wash
a pound of butter, add rose water--beat it well--a tea-cup of cream;
then mix with it eight eggs, yelks and whites beaten separately; add
the
dry ingredients by degrees; beat the whole an hour, bake in little
tins,
or saucers, filling only half.</p>
<p></p>
<p></p>
<h3>Rich Jumbles.</h3>
<p></p>
<p>Rub a pound of butter into a pound and a quarter of flour; beat four
eggs with a pound and a quarter of sugar; when very light, mix them
with
the butter and flour; mix in a glass of rose water, and a nutmeg; roll
them in rings, and bake them slowly; sift powdered sugar over after
they
are baked.</p>
<p></p>
<p></p>
<h3>Common Jumbles.</h3>
<p></p>
<p>Take a pound of flour, half a pound of butter, and three-quarters of
sugar, three eggs, a little nutmeg and rose brandy; mix the butter and
sugar together, and add the flour and eggs; mould them in rings, and
bake them slowly.</p>
<p></p>
<p></p>
<h3>Molasses Jumbles.</h3>
<p></p>
<p>Beat three-quarters of a pound of sugar, the same of butter, and
three
eggs together; stir in half a pint of molasses; add rose brandy and
nutmeg, and enough flour to make a soft dough; roll it in rings, and
bake as other jumbles. By the addition of half a pint of molasses and a
tea-spoonful of salaeratus, you will have a common black cake, which
may
be baked in one large pan.</p>
<p></p>
<p></p>
<h3>Jumbles for Delicate Persons.</h3>
<p></p>
<p>Roll a heaped pint of light-brown sugar, and rub it in two pints or
flour, half a pound of butter, and a dessert spoonful of cinnamon; beat
an egg, and mix it with half a tea-cup of rich milk (in which a very
small lump of salaeratus has been dissolved;) stir all together with a
wine glass of rose brandy; work it well, roll thin and cut them
out--bake with moderate heat.</p>
<p></p>
<p></p>
<h3>Cup Jumbles.</h3>
<p></p>
<p>Five tea-cups of flour, three of sugar, one heaped of butter, one of
sweet cream, three eggs and the peel of one lemon grated, or nutmeg, or
mace if you like; roll them thin, and bake in a quick oven.</p>
<p></p>
<p></p>
<h3>Jackson Jumbles.</h3>
<p></p>
<p>Three tea-cups of sugar, one of butter, five of flour, one
tea-spoonful
of salaeratus in a cup of sour cream and two eggs; bake in a quick
oven;
season them with the peel of a fresh lemon grated, and half a
wine-glass
of brandy.</p>
<p></p>
<p></p>
<p></p>
<h3>Macaroons.</h3>
<p></p>
<p>Blanch a pound of almonds, beat them in a mortar, and put with them
a
little rose water to keep them from oiling, the white of an egg, and a
large spoonful of flour; roll a pound of loaf-sugar, and beat the
whites
of four eggs; beat them all together; shape them on white paper with a
spoon, and bake them on tin plates in a slow oven; let them be quite
cold before you remove them from the paper.</p>
<p></p>
<p></p>
<h3>Naples Biscuit.</h3>
<p></p>
<p>Beat twelve eggs till light; add to them a pound of dried flour and
one
of powdered sugar; beat all together till perfectly light; put in some
rose water and nutmeg, and bike it in small shallow pans in a
moderately
heated oven.</p>
<p></p>
<p></p>
<h3>New Year Cake.</h3>
<p></p>
<p>Mix together three pounds of flour, a pound and a half of sugar, and
three-quarters of a pound of butter: dissolve a tea-spoonful of
salaeratus in enough new milk to wet the flour; mix them together;
grate in a nutmeg, or the peel of a lemon; roll them out, cut them in
shapes, and bake.</p>
<p></p>
<p></p>
<h3>Cider Cake.</h3>
<p></p>
<p>Take a pound and a half of flour, three-quarters of sugar, and a
quarter
of a pound of butter; dissolve a tea-spoonful of salaeratus in as much
cider as will make it a soft dough, and bake it in shallow pans; season
it with spice to your taste.</p>
<p></p>
<p></p>
<h3>Dover Cake.</h3>
<p></p>
<p>One pound of flour, one of sugar, half a pound of butter, six eggs,
half
a nutmeg, a spoonful of rose brandy; beat the butter and sugar
together,
adding the other ingredients, the whites of the eggs beaten separately;
bake as pound cake.</p>
<p></p>
<p></p>
<h3>Jelly Cake.</h3>
<p></p>
<p>This cake can be made by the sponge, cup, or Dover cake recipe; have
shallow tin pans or plates of the same size, butter them, and pour in
the batter so as to be about half an inch thick when baked; they take
but a few minutes to bake of a light-brown; and as you take them from
the oven, put them on a china plate, with a layer of jelly between each
cake, till you have four or five layers; cut the cake in slices before
handing it. Currant jelly is to be preferred, but quince will answer,
or
peach marmalade.</p>
<p></p>
<p></p>
<h3>Almond Cake.</h3>
<p></p>
<p>Ten eggs, one pound of loaf-sugar, half a pound of almonds, half a
pound
of flour, one nutmeg; beat the yelks first, then put in the sugar,
beating them very light; blanch the almonds and pound them in a mortar,
with rose water or the juice of a lemon; add them alternately with the
flour, and the whites of the eggs well beaten. If you bake in one large
cake, it will require an hour and a half in a slow oven; in small pans,
it will take less time, and in either case, will require watching.</p>
<p></p>
<p></p>
<h3>Raised Plum Cake.</h3>
<p></p>
<p>Take three pounds of flour, and mix to it as much new milk as will
make
a thick batter, and a tea-cup of yeast; when it is light, beat together
a pound of butter, a pound of sugar, and four eggs; mix this in with a
pound of raisins, stoned and cut, half a pound of currants, a grated
nutmeg, and a glass of rose brandy; bake it two hours.</p>
<p></p>
<p></p>
<h3>Black Cake.</h3>
<p></p>
<p>Rub a pound and a half of softened butter in three pounds of flour,
add
a pound of brown sugar, rolled fine, a pint of molasses, a
table-spoonful of rose brandy, a nutmeg or some mace, four eggs well
beaten, a pound of raisins stoned and chopped; mix the whole well, and
before baking add a tea-cup of sour cream with a tea-spoonful of soda
dissolved in it--beat it up again, have the pans well buttered, and put
in about three parts full; this quantity will make about six cakes, in
bread pans; bake as bread and if it brown too much, put paper on it, if
it seems too stiff, add a little more molasses or cream. It will keep
several weeks in cold weather.</p>
<p></p>
<p></p>
<h3>Bunns.</h3>
<p></p>
<p>Take a pound and a quarter of flour, half a pound of butter, and
three-quarters of a pound of sugar, six eggs, half a pound of currants,
half a nutmeg, a glass of brandy, and a pint of new milk; mix all well
together, and put in half a tea-cup of yeast; let it rise, and when
light, bake it in shallow pans.</p>
<p></p>
<p></p>
<h3>Butter-milk Cakes.</h3>
<p></p>
<p>One pound of sugar, a quarter of a pound of butter, three eggs, a
tea-cup of butter-milk, nutmeg or cinnamon to taste; add as much flour
as will make a dough that will roll out; cut in round cakes and bake
with a quick heat.</p>
<p></p>
<p></p>
<h3>A Composition Cake.</h3>
<p></p>
<p>One pound of sugar, one of flour, half a pound of butter, six eggs,
two
and a half wine-glasses of milk, one tea-spoonful of soda and one of
tartaric acid; warm the milk and butter; add the sugar, then the yelks
of the eggs beaten light, then the whites and the flour alternately,
then the soda, (to be dissolved in half a wine-glass of water;) season
with nutmeg, mace, or a little essence of lemon, and add lastly, the
tartaric acid, dissolved in half a wine-glass of water. Bake it one
hour
in an oven, as hot as is usual for bread; when brown at the top, cover
it with paper. A pound of dried currants is an agreeable addition.</p>
<p></p>
<p></p>
<h3>Ginger Cup-cake.</h3>
<p></p>
<p>Three cups of flour, one of sugar, one of molasses, one of butter, a
table-spoonful of ginger, one tea-spoonful of salaeratus, and three
eggs;
bake in pans. A pound of stoned and chopped raisins is an improvement.</p>
<p></p>
<p></p>
<h3>Light Ginger bread.</h3>
<p></p>
<p>Take three cups of molasses, five of flour, one of sugar, three
eggs,
and a tea-spoonful of salaeratus, dissolved in a cup of sour cream;
work
the sugar with a quarter of a pound of butter; beat two dozen cloves,
and put in with two table-spoonsful of ginger; mix all together, and
bake in shallow pans or cups.</p>
<p></p>
<p></p>
<h3>Crisp Ginger-cake.</h3>
<p></p>
<p>Take three pounds of flour, one of sugar, and one of butter; mix
these
together with three table-spoonsful of ginger, some cloves and anise
seed, and wet it with molasses; roll it thin; cut it in shapes, and
bake
with a quick heat.</p>
<p></p>
<p></p>
<h3>Ginger-bread Nuts.</h3>
<p></p>
<p>Take a pound and a half of flour, three-quarters of a pound of
sugar,
the same of butter, some cloves and cinnamon pounded fine, and an ounce
of ginger; mix these well together, and make it into a stiff dough,
with
molasses; roll it thin, and cut it in small cakes.</p>
<p></p>
<p></p>
<h3>Crullers.</h3>
<p></p>
<p>Take two pounds of flour, three-quarters of a pound of sugar, half a
pound of butter, six eggs, and some mace or nutmeg; mix the flour,
sugar
and butter together, and wet it with the eggs; if too stiff, put in
some
cream, roll the dough thin; cut it in shapes, and fry them in boiling
lard. The more lard there is, the less they will soak it up.</p>
<p></p>
<p></p>
<h3>Rusk.</h3>
<p></p>
<p>Take a quart of milk, a tea-cup of cream, half a pound of lard,
quarter
of a pound of butter, a spoonful of salt, and boil them together; beat
well two eggs with a pound of sugar, and pour the boiling milk on them
gradually, stirring all the time; when nearly cold, add a tea-cup of
yeast, and flour sufficient to make a stiff batter; when quite light,
knead it up as bread, and let it lighten again before molding out; when
they are moulded out, wet them over with sugar and cream, and let them
rise a few minutes and bake them; grate a little sugar over when they
come out of the oven.</p>
<p></p>
<p></p>
<h3>Rusk for Drying.</h3>
<p></p>
<p>Boil a quart of milk, and put in it half a pound of butter, and a
little
salt; when nearly cold, stir in a tea-cup of yeast, a pound of sugar,
and flour to make a batter; when it is light, knead it up with flour,
and let it rise again; grease your pans, and make it out in cakes,
about
the size of a tea-cup, and an inch thick; put two layers in each part,
and bake them three-quarters of an hour; when take them out, break them
apart, and put the top ones in other pans, and let them dry slowly in
the oven for an hour or more.</p>
<p>This rusk will keep for months, and is very useful in sickness, to
make
panada; it is also good for delicate persons that rich cake disagrees
with, or to take on a journey. Nutmeg or mace to your taste.</p>
<p>If you like it richer, two eggs may be put in.</p>
<p></p>
<p></p>
<h3>Bread Rusk.</h3>
<p></p>
<p>Take as much lightened dough, as would make a loaf of bread, spread
it
open, and put in a tea-cup of sugar, some nutmeg and a piece of butter;
work it well, mould it out, and bake it with your bread; wet the top
with sugar and cream before it goes in the oven.</p>
<p></p>
<p></p>
<h3>Dough-nuts.</h3>
<p></p>
<p>Boil a quart of new milk and melt in it half a pound of butter; beat
three eggs with two pounds of sugar, and pour on them the boiling milk,
stirring all the time; when it is nearly cold, star in a tea-cup of
yeast, a spoonful of salt, and flour enough to make a stiff batter;
when
this is quite light, knead in flour to make a soft dough, two grated
nutmegs and a little mace; let it rise again till it is very light;
roll
it out thin, cut it in shapes, and fry them in hot lard; dust over
cinnamon and loaf-sugar, pounded fine, while they are hot.</p>
<p></p>
<p></p>
<h3>Common Dough-nuts.</h3>
<p></p>
<p>Pour a pint of boiling water into a pint of new milk, put in a
quarter
of a pound of lard, and a table-spoonful of salt; stir in a tea-cup of
yeast and flour to make a stiff batter; let it rise, and when very
light
put in two pounds of light-brown sugar, two nutmegs, and enough flour
to
make a soft dough; work it well and let it rise again till it is very
light; roll out and fry as other dough-nuts.</p>
<p></p>
<p></p>
<hr>
<p></p>
<p></p>
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