188. _Crollers._

Dissolve a tea-spoonful of saleratus in four table-spoonsful of milk, or leave out one spoonful of milk, and subst.i.tute one of wine. Strain it on to half a pint of flour, four table-spoonsful of melted b.u.t.ter, or lard, and a tea-spoonful of salt. Beat four eggs, with six heaping table-spoonsful of rolled sugar--work them into the rest of the ingredients, together with a grated nutmeg--add flour to make them stiff enough to roll out easily. They should be rolled out about half an inch thick, cut with a jagging iron or knife into strips about half an inch wide, and twisted, so as to form small cakes. Heat a pound of lard in a deep pot or kettle, (some cooks use a frying pan to fry crollers in, but they are more apt to burn when fried in a pan.) The fat should boil up, as the cakes are laid in, and they should be constantly watched while frying. When brown on the under side, turn them--when brown on both sides, they are sufficiently cooked.

189. _Mola.s.ses Dough Cake._

Melt half a tea-cup of b.u.t.ter, mix it with a tea-cup of mola.s.ses, the juice and chopped rind of a fresh lemon, a tea-spoonful of cinnamon--work the whole with the hand into three tea-cups of raised dough, together with a couple of beaten eggs. Work it with the hand for ten or twelve minutes, then put it into b.u.t.tered pans. Let it remain ten or fifteen minutes before baking it.

190. _Sugar Dough Cake._

Dissolve a tea-spoonful of saleratus in a wine gla.s.s of wine, or milk--strain it on to three tea-cups of raised dough. Work into the dough a tea-cup of lukewarm melted b.u.t.ter, two tea-cups of rolled sugar, three eggs well beaten, and a couple of tea-spoonsful of cinnamon. Work the whole well together for a quarter of an hour, then put it into cake pans. Let it stand in a warm place fifteen or twenty minutes, before baking it.

191. _Measure Cake._

Stir to a cream a tea-cup of b.u.t.ter, two of sugar, then stir in four eggs beaten to a froth, a grated nutmeg, and a pint of flour. Stir it until just before it is baked. It is good either baked in cups or pans.

192. _French Cake._

One pound of sugar, three quarters of a pound of b.u.t.ter, a pound and a half of flour, twelve eggs, a gill each of wine, brandy, and of milk.

Mix the sugar and b.u.t.ter together--when white, add the eggs, beaten to a froth, (the whites and yelks should be separated)--then stir in the flour, the milk and wine, and one-fourth of a grated nutmeg. Just before it is baked, add three-quarters of a pound of seeded raisins, a quarter of a pound of citron, and a quarter of a pound of almonds, blanched and pounded fine. To blanch almonds, see directions in No. 168.

193. _Washington Cake._

Stir together, till quite white, a pound of sugar, three-quarters of a pound of b.u.t.ter, then add four beaten eggs. Stir in gradually a pound and a half of flour. Dissolve a tea-spoonful of saleratus in a tea-cup of milk, strain and mix it with a gla.s.s of wine, then stir it into the cake, together with a tea-spoonful of rosewater, and half a nutmeg. Just before it is baked, add a pound of seeded raisins.

194. _Cup Cake._

Mix three tea-cups of sugar with one and a half of b.u.t.ter. When white, beat three eggs, and stir them into the b.u.t.ter and sugar, together with three tea-cups of sifted flour, and rosewater or essence of lemon to the taste. Dissolve a tea-spoonful of saleratus in a tea-cup of milk, strain it into the cake, then add three more tea-cups of sifted flour. Bake the cake immediately, either in cups or pans.

195. _Plain Cream Cake._

Dissolve a tea-spoonful of saleratus in a wine gla.s.s of milk, strain it on to a little sifted flour, beat three eggs with a tea-cup of rolled sugar, mix them with the above ingredients, together with half a grated nutmeg. Add a tea-cup of thick cream, and sifted flour to render it of the consistency of unbaked pound cake. Bake it as soon as the cream and flour are well mixed in, as stirring the cream much decomposes it.

196. _Rich Cream Cake._

Stir together, till very white, half a pound of b.u.t.ter, three-quarters of a pound of sugar. Beat the whites and yelks of seven eggs separately to a froth, stir them into the cake--put in a wine gla.s.s of brandy, a grated nutmeg, and a pound and a half of sifted flour. Just before it is baked, add half a pint of thick cream, and a pound of seeded raisins.

197. _Cymbals._

Half a pound of sugar, a quarter of a pound of b.u.t.ter, a couple of eggs, half a nutmeg, a tea-spoonful of saleratus, half a tea-cup of milk. Stir the b.u.t.ter and sugar together, then add the eggs and a little flour, stir in the milk and saleratus, which should be previously strained, then add enough flour to make it stiff enough to roll out--roll it out half an inch thick, in pounded white sugar, cut it with a tumbler into cakes, and bake them on flat b.u.t.tered tins.

198. _Rich Loaf Cake._

Stir gradually into a pint of lukewarm milk a pound of sifted wheat flour, add a small tea-cup of yeast, and set it where it will rise quick. When of a spongy lightness, weigh out a pound of b.u.t.ter, a pound and a quarter of nice sugar--stir them to a cream, then work them with the hand into the sponge. Beat four eggs to a froth, the whites and yelks separately--mix the eggs with the cake, together with a wine gla.s.s of wine, one of brandy, a quarter of an ounce of mace, or one nutmeg.

Cinnamon is good spice for loaf cake, but it turns it a dark color. Add another pound of flour, and work it with the hand for fifteen or twenty minutes. (The longer it is worked, the more delicate will be the cake.) Let it remain till risen again--when perfectly light, beat it a few minutes with the hand, then add a couple of pounds of seeded raisins, a quarter of a pound of citron, or almonds blanched, and pounded fine.

b.u.t.ter three common sized cake pans, and put the cake into them--let them remain half an hour in a warm place, before setting them in the oven. Bake the cake in a quick, but not a furious oven, from an hour and fifteen to thirty minutes, according to the heat of the oven. If it browns too fast, cover it, while baking, with thick paper.

199. _Plain Loaf Cake._

Mix together a pint of lukewarm milk, two quarts of sifted flour, a small tea-cup of yeast. Set the batter where it will rise quick. When perfectly light, work in with the hand four beaten eggs, a tea-spoonful of salt, two of cinnamon, a wine gla.s.s of brandy or wine. Stir a pound of sugar with three-quarters of a pound of b.u.t.ter--when white, work it into the cake, add another quart of sifted flour, and beat the whole well with the hand ten or fifteen minutes, then set it where it will rise again. When of a spongy lightness, put it into b.u.t.tered cake pans, and let them stand fifteen or twenty minutes before baking. Add if you like a pound and a half of raisins, just before putting the cake into the pans.

200. _Shelah, or Quick Loaf Cake._

Melt half a pound of b.u.t.ter--when cool, work it into a pound and a half of raised dough. Beat four eggs with three-quarters of a pound of rolled sugar, mix it with the dough, together with a wine gla.s.s of wine, or brandy, a tea-spoonful of cinnamon, and a grated nutmeg. Dissolve a tea-spoonful of saleratus in a small tea-cup of milk, strain it on to the dough, work the whole well together for a quarter of an hour, then add a pound of seeded raisins, and put it into cake pans. Let them remain twenty minutes before setting them in the oven.

201. _Rice Cake._

Mix ten ounces of ground rice, three of wheat flour, eight ounces of powdered white sugar. Sift the whole by degrees into the beaten yelks of eight eggs. Add the whites of the eggs, beaten to a stiff froth, and half a grated nutmeg. Bake the cake in deep pans as soon as the ingredients are well mixed in. The cake will bake sufficiently in the course of twenty minutes, if the oven is hot.

202. _Diet Bread._

Sift a pound of flour, mix it with a pound of rolled sugar. Beat eight eggs to a froth, and stir the flour and sugar in very gradually. Season it to the taste with essence of lemon or rosewater. Bake it from fifteen to twenty minutes.

203. _Lemon Cake._

Stir together, till very white, a pound of sugar, half a pound of b.u.t.ter--then add eight eggs, beaten to a froth, (the whites and yelks should be beaten separately,) the grated rind of two lemons, and the juice of half a lemon. Stir in gradually a pound of sifted flour. Line a couple of cake pans with white b.u.t.tered paper, turn the cake into them, and bake it in a quick oven.

204. _Scotch Cake._

Stir to a cream a pound of sugar, and three-quarters of a pound of b.u.t.ter--put in the juice and grated rind of a lemon, a wine gla.s.s of brandy. Separate the whites and yelks of nine eggs, beat them to a froth, and stir them into the cake--then add a pound of sifted flour, and just before it is put in the cake pans, a pound of seeded raisins.

205. _Pound Cake._

Mix a pound of sugar with three-quarters of a pound of b.u.t.ter. When worked white, stir in the yelks of eight eggs, beaten to a froth, then the whites. Add a pound of sifted flour, and mace or nutmeg to the taste. If you wish to have your cake particularly nice, stir in, just before you put it into the pans, a quarter of a pound of citron, or almonds blanched, and powdered fine in rosewater.

206. _Confectioner's Pound Cake._

Stir together a pound and a quarter of sugar, three quarters of a pound of b.u.t.ter. When of a light color, stir in twelve beaten eggs, a pound and a half of sifted flour, and mace or nutmeg to the taste.

207. _Queen's Cake._