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Classic
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page 115
by running in a broom-straw, or the blade of a bright knife; if it comes out
without sticking, it is done, but if not, set it back. You can keep a cake a
great while in a stone pan that has a lid to fit tight.
White Cake.
Beat the whites of twenty eggs; wash the salt out of a pound of butter; sift a
pound of flour, roll a pound of loaf-sugar, blanch a pound of almonds; roll them
fine with a bottle, and mix them with rose water.
Work the butter, sugar and almonds together till they look like cream; have the
eggs beaten very light, and add them and the flour alternately till you get all
in; beat the whole together till it is very light; have a pan buttered, and put
it in a heated oven to bake; when it begins to brown, put white paper over the
top; bake it about three hours; when it is nearly cold, prepare an icing,
flavored with rose water; put it on the top and sides.
Washington Cake.
Take a pound and three-quarters of sugar, the same of flour, three-quarters of a
pound of butter, eight eggs, a pint of milk, and mix them as a pound-cake; just
as it is ready to bake, dissolve a tea-spoonful of salæratus in a little sour
cream, and stir in; season with nutmeg and rose brandy, or essence of lemon;
bake it as pound cake.
Some persons put in a tea-spoonful of lemon juice just before baking.
Madison Cake.
Take a pound and a quarter of flour, and the same of sugar and butter; five
eggs, a pound of raisins, and one of currants; two glasses of wine or brandy;
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