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Classic
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page 116
mace, nutmeg, and a tea-spoonful of salæratus, dissolved in a pint of new milk;
bake it as pound cake.
Indian Pound Cake.
Take three-quarters of a pound of Indian meal sifted, and one-quarter of wheat
flour; roll a pound of sugar, work into it three-quarters of a pound of butter;
season with nutmeg and rose brandy; add four eggs beaten light; mix and bake as
other pound cake.
Rice Flour Pound Cake.
Take seven eggs, a pound of rice flour, one of sugar, and half a pound of
butter; season it with rose water and nutmeg; mix and bake it as other pound
cake, and ice it.
Sponge Cake.
Balance twelve fresh eggs with sugar, and six with flour; beat the eggs very
light, the whites and yelks separately; mix alternately the sugar and eggs, and
add the grated peel of a lemon; butter a large pan, or several small ones; add
the flour just as it is put in the oven, stirring it just sufficiently to mix.
Beating it after the flour is added makes it heavy; pour it in, and put it to
bake as soon as possible. This makes a good pudding, with white sauce. One-half
rice flour is an improvement.
Rice Sponge Cake.
Take three-quarters of a pound of rice flour, one pound of white sugar, finely
powdered, and ten eggs; beat the yelks with the sugar, the whites alone; add
them and the flour to the yelks and sugar, a little at a time; season it with
rose brandy and nutmeg, and bake it in shallow pans.
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