Choice Receipts : selected from the best manuscript authorities.

Date:
1872
Catalogue details

Licence: Public Domain Mark

Credit: Choice Receipts : selected from the best manuscript authorities. Source: Wellcome Collection.

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    about two hours before baking. Put in the raisins just before baking. French Cake.—Three and one-half cups of flour, two and one-half cups of sugar, one cup of butter, one cup of sour milk, six eggs, half a teaspoonful of soda, one Teaspoonful of cream of tartar. Cocoanut Mountain Cake.—Six eggs, one pound of powdered sugar, one-half pound of butter, one pound of flour, one cup of milk with a teaspoonful of soda in it. Mix the butter and sugar, then add the eggs one by one, stirring well, then the flour and milk alternately and gradually. Bake in three jelly cake tins. Sprinkle freshly grated cocoanut between each layer and over the top. Makes two loaves. A Nice Jelly Cake.—One-half cup of butter, one and three-quarter cups of sugar, three cups of flour, one cup of milk, four eggs, three teaspoonfuls of baking powder. Bake in a deep tin, and when cold cut in three layers, spreading jelly between. Sprinkle powdered sugar over the top. Lemon Cake.—One cup of butter, three cups of sugar, the yolks of five eggs well beaten, one tea- spoonful of saleratus in a tea-cup of milk, the grated