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Classic
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page 122
spoonful of soda dissolved in it--beat it up again, have the pans well buttered,
and put in about three parts full; this quantity will make about six cakes, in
bread pans; bake as bread and if it brown too much, put paper on it, if it seems
too stiff, add a little more molasses or cream. It will keep several weeks in
cold weather.
Bunns.
Take a pound and a quarter of flour, half a pound of butter, and three-quarters
of a pound of sugar, six eggs, half a pound of currants, half a nutmeg, a glass
of brandy, and a pint of new milk; mix all well together, and put in half a
tea-cup of yeast; let it rise, and when light, bake it in shallow pans.
Butter-milk Cakes.
One pound of sugar, a quarter of a pound of butter, three eggs, a tea-cup of
butter-milk, nutmeg or cinnamon to taste; add as much flour as will make a dough
that will roll out; cut in round cakes and bake with a quick heat.
A Composition Cake.
One pound of sugar, one of flour, half a pound of butter, six eggs, two and a
half wine-glasses of milk, one tea-spoonful of soda and one of tartaric acid;
warm the milk and butter; add the sugar, then the yelks of the eggs beaten
light, then the whites and the flour alternately, then the soda, (to be
dissolved in half a wine-glass of water;) season with nutmeg, mace, or a little
essence of lemon, and add lastly, the tartaric acid, dissolved in half a
wine-glass of water. Bake it one hour in an oven, as hot as is usual for bread;
when brown at the top, cover it with paper. A pound of dried currants is an
agreeable addition.
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Classic
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