FREE BOOKS

Author's List




PREV.   NEXT  
|<   86   87   88   89   90   91   92   93   94   95   96   97   98   99   100   101   102   103   104   105   106   107   108   109   110  
111   112   113   114   115   116   117   118   119   120   121   122   123   124   125   126   127   128   129   >>  
meats and seeded and chopped raisins. Roll out thin and cut in shape or put small spoonfuls some distance apart on a buttered pan and press out with the end of a baking powder can until as thin as needed; do not add more flour. Bake slowly. ~SPONGE CAKE~--Whites of two eggs beaten to a stiff froth, beat the yolks thoroughly, then beat both together, then add one scant cup of granulated sugar (beating again), one scant cup of flour (beat again), and one teaspoon of baking powder. Sift the flour three or four times, stir the baking powder in the flour, and lastly add five tablespoons of hot water. ~SULTANA TEA CAKES~--Into three-quarters of a pound of flour stir a pinch of salt, a teaspoonful of baking powder, three ounces of butter and lard mixed in equal portions, three ounces of sifted sugar and two ounces of sultanas. Chop one and half ounces of candied lemon peel, add that and moisten all with two well beaten eggs and a little milk if necessary. Work these ingredients together, with a wooden spoon turn on to a board and form into round cakes. Place them on a floured baking sheet and cook in a quick oven. Five minutes before the cakes are done brush them over with milk to form a glaze, and when ready to serve cut each through with a knife and spread liberally with butter. ~SUNSHINE CAKE~--Cream one cup of butter, add two cups of sugar and beat, add one cup of milk, the yolks of eleven eggs beaten until very light and smooth, and three cups of flour sifted with four teaspoons of baking powder three times to make it very light. Turn into a tube baking pan and bake three-quarters of an hour in a moderate oven. ~TEA CAKE~--This cake is to be eaten warm with butter. Rub a rounding tablespoon of butter into three cups of flour sifted with a saltspoon of salt, six level teaspoons of baking powder and one-quarter cup of sugar. Beat one egg light, add one and one-half cups of milk and the dry ingredients and beat well. Pour into a long buttered pan and bake about twenty minutes. Do not slice this cake, but cut through the crust with a sharp knife and break apart. This mixture can be baked in muffin tins, but it saves time to bake it in a loaf. ~VELVET CAKE~--One-half cup butter, one and one-half cups sugar, yolks four eggs, one-half cup milk, one and one-half cups flour, one-half cup cornstarch, four level teaspoons baking powder, whites four eggs, one-third cup almonds blanched shredded. Cream the butter, a
PREV.   NEXT  
|<   86   87   88   89   90   91   92   93   94   95   96   97   98   99   100   101   102   103   104   105   106   107   108   109   110  
111   112   113   114   115   116   117   118   119   120   121   122   123   124   125   126   127   128   129   >>  



Top keywords:
baking
 

butter

 

powder

 

ounces

 

beaten

 
teaspoons
 
sifted
 

minutes

 
quarters
 

ingredients


buttered

 

VELVET

 
eleven
 

smooth

 
spread
 

blanched

 
shredded
 
liberally
 

cornstarch

 

whites


almonds

 

SUNSHINE

 

quarter

 

saltspoon

 

twenty

 

tablespoon

 

rounding

 

moderate

 

muffin

 

mixture


moisten

 
Whites
 

slowly

 

SPONGE

 

granulated

 
beating
 

tablespoons

 
lastly
 

teaspoon

 
raisins

chopped
 

seeded

 
spoonfuls
 
needed
 

distance

 

SULTANA

 
wooden
 

floured

 
teaspoonful
 

portions