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Classic
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page 65
two eggs, one cup sugar, and two table-spoons rich sweet cream-flavor with
vanilla, and spread on cakes; or to yolks add one and a half table-spoons corn
starch, three-quarters cup sweet milk and small lump butter; sweeten and flavor
to taste, cook in a custard-kettle till thick, let cool, and then spread.--Mrs.
J. M. Southard.
ICE-CREAM CAKE.
Make good sponge-cake, bake half an inch thick in jelly-pans, and let them get
perfectly cold; take a pint thickest sweet cream, beat until it looks like
ice-cream, make very sweet, and flavor with vanilla; blanch and chop a pound
almonds, stir into cream, and put very thick between each layer. This is the
queen of all cakes.--Miss Mattie Fullington.
ICE-CREAM CAKE.
Two cups sugar, one of butter, three and a fourth cups flour, fourth cup sweet
milk (some take two cups flour, one cup corn starch, and one of sweet milk), two
tea-spoons baking-powder, whites of eight eggs, flavor and bake in jelly-tins.
Boil two and a half cups powdered sugar in a half tea-cup water, stirring
constantly; when thick and clear, pour boiling hot over the well-whipped whites
of three eggs, beat till nearly cold, flavor and spread on cakes.--Mrs. Dr. D.
H. Moore, Wesleyan College, Cincinnati.
COCOA-NUT CAKE.
To the well-beaten yolks of six eggs, add two cups powdered white sugar,
three-fourths cups butter, one of sweet milk, three and a half of flour, one
level tea-spoon soda and two of cream tartar, white of four eggs well beaten;
bake in jelly-cake pans.
For icing, grate one cocoa-nut, beat whites of two eggs, and add one tea-cup
powdered sugar; mix thoroughly with the grated cocoa-nut, and spread evenly on
the layers of cake when they are cold.--Miss Nettie Miller, Columbus.
COCOA-NUT CAKE.
One cup butter, two of sugar, three of flour, four eggs, one cup sweet milk, one
of corn starch, (not filling cups of butter and flour very full if eggs are
small,) two tea-spoons cream tartar, one of soda.
Make custard as follows: One cup thick sour cream stirred thin, one
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