The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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until perfectly smooth, and mix them with the sugar and butter. Then add your flour, mace and nutmeg, beating until your oven is ready ; pour in the brandy, and lightly beat in your currants and al­monds. Tie three sheets of paper around the bottom of your hoop to keep it from running out; rub it well with butter and pour in your batter with the sweetmeats in layers, then of batter, then of sweet­meats, and thus continue until you have used it all, and after it has risen cover it over with white paper before your oven is closed. Bake slowly for 3 hours.
. Jelly Cake.—Three eggs, 1 cup of sugar, 2-3 of a cup of milk, 2 cups flour, a piece of butter the size of a butternut, 2 even teaspoonfuls of cream of tartar and 1 even teaspoonful of soda. This makes an excellent jelly cake, and does not break when taken from the pans.
Custard Cake.—One cup sugar, 1-2 cup sweet milk, 1 egg, 3 cups flour, 2 teaspoonfuls cream of tartar and 1 teaspoonful of soda (or 3 of baking powder). Bake in thin layers, like jelly cake; then prepare a custard, boiling 1 pint, 1 beaten egg, 1 spoonful flour, 1 teaspoonful corn starch, and 1-2 cup of sugar together. When cold flavor with lemon or any extract to taste. Spread the mixture be­tween the layers of the cake.
Jelly Rolls.—1 cup of powdered sugar, 1-2 cup of butter, 3 eggs well beaten, 1-2 teaspoonful soda, 1 of cream of tartar, 1-2 cup sweet milk ; dissolve the soda and tartar in 1-2 Cup sweet milk; 1 cup flour. Bake in long tins ; spread each cake with jelly and roil hot. Use powdered sugar only for jelly rolls. This recipe will do for jelly cake. Bake in round tins and spread jelly between.
Jelly Cake—(Mrs. Robinson).—Qne cup each of flour and su­gar, 3 eggs beaten separately, 3 tablespoonfuls cold water, 1 tea­spoonful yeast powder; add the beaten whites last. Grease a clean paper and put into a pan 14 inches by 12, or 2 smaller pans, pour in the batter and bake 20 minutes; then,"while warm, spread on the jelly, roll up and sift sugar over it. Or, when you bake your bis­cuits for breakfast, the stove will be hot enough to bake it. The sponge should be one inch thick; or the sponge may be baked in gem pans as sponge cake.
White Cake.—Two coffee cups of white sugar, 1 coffee cup of butler, and 1 cup sweet milk; whisk 7 eggs, 2 coffee cupfuls flour, 1 coffee cupful corn starch, 1 teaspoonful soda, 2 of cream of tartar (or 3 spoinfuls of soda); flavor with lemon or almond; beat the whites to a stiff froth, and add the butter and sugar to the cream before adding the milk and eggs. Put the corn starch in last.
Cocoanut Cake.—Beat the whites of 3 eggs to a stiff froth, 1 cup sweet milk (which may be cream if richness be desired), i-a