Other Recipes from CAKESMacrotes
To Bake Cakes
Time-table For Baking Cakes
Pound Cake, One Hour.
One Egg Cake
Little French Cakes
Baking-powder Bunt Kuchen
Quick Coffee Cake
Baking-powder Cinnamon Cake
Covered Cheese Cake
Loaf Cocoanut Cake
Fruit Cake (wedding Cake)
Apple Sauce Cake
LEMON CAKE(Cakes) - (The International Jewish Cook Book)
Rub to a cream one-half cup of butter with one and one-half cups of
pulverized sugar and add gradually the yolks of three eggs, one at a
time, and one-half cup of sweet milk. Sift two cups of flour with one
teaspoon of baking-powder, add alternately with the milk and the
stiffly-beaten whites of three eggs. Add the grated peel of one-half
lemon and the juice of one lemon. Bake in moderate oven thirty minutes.
FRAU SCHMIDT'S LEMON CAKE1-1/2 cups sugar.
1/2 cup butter and lard.
3 small eggs or 2 large ones.
1/2 cup sweet milk.
2 cups flour.
1/2 teaspoonful saleratus.
1 teaspoonful cream of tartar.
Grated yellow rind and juice of half a lemon.
Beat sugar and butter to a cream and add the yolks of eggs. Add the
milk, then the flour and cream of tartar and saleratus; and the
flavoring. Lastly, the stiffly-beaten whites of eggs.
This makes one loaf cake. The original of this recipe was a very old
one which Frau Schmidt had used many years. Every ingredient in the
old recipe was doubled, except the eggs, when five were used. Mary
thought this cake fine and from the recipe, when she used half the
quantity of everything, she baked a fine loaf cake, and from the
original recipe was made one good sized loaf and one layer cake.
Thinly sliced citron added to this cake is a great improvement.
SMALL CAKES AND COOKIES--"AUNT SARAH'S" LITTLE LEMON CAKES2 cups granulated sugar.
3 eggs (not separated, but added one at a time to the sugar
and shortening which had been creamed together).
1 scant cup butter and lard, mixed.
2 teaspoonfuls baking powder.
Pinch of salt
1 tablespoonful sweet milk.
Grated rind of 2 lemons and juice of one.
Stiffen the dough with about 3-1/2 cups flour and use about 1 extra
cup of flour to dredge the bake-board when rolling out dough and for
sifting over the greased baking sheets so the cakes will come off
readily. Roll dough very thin and cut in any desired shape. From this
recipe may be made 100 small cakes. The baking sheet (for which I gave
measurements in bread recipe) holds 20 of these small round cakes. Do
all young housewives know that if dough for small cakes be mixed the
day before baking and stood in a cool place, the cakes can be cut out
more easily and the dough may be rolled thinner, and as less flour may
then be used, the cakes will be richer?
Aunt Sarah always cut these cakes with a small round or heart-shaped
cutter and when all were on the baking sheet she either placed a half
of an English walnut meat in the centre of each cake or cut out the
centre of each small cake with the top of a pepper box lid before
LEMON CAKE. MRS. T. H. LINSLEY.Three cups of powdered sugar, and one cup of butter rubbed to a cream.
Stir in the yolks of five well-beaten eggs. Dissolve one teaspoon of
salaratus in a teacup of milk; add this, and then the juice and grated
rind of one lemon, and the whites of the eggs. Sift in as lightly as
possible four teacups of flour, and put in pan. Bake about one-half
MARBLE CAKE. MRS. C. H. WILLIAMS AND MRS. ELIZABETH McCURDY.
LIGHT PART.--One and one-half cups sugar, one-half cup butter,
one-half cup sweet milk, one-half teaspoon soda, one teaspoon cream
tartar, whites of four eggs, two and one-half cups flour.
DARK PART.--One cup brown sugar, one cup molasses, one-half cup
butter, one half cup milk, one-half teaspoon soda, one teaspoon cream
tartar, two and one-half cups flour, yolks of four eggs, one-half
tablespoon each of ground cloves, allspice, cinnamon, and nutmeg.
When both parts are ready, drop a spoon of light and then one of dark
in the pan.
Lemon CakeMISS BEEMER.
One half cup of butter creamed well with one and a half cups of sugar,
stir in the yolks of three eggs and one cup of milk; two teaspoonfuls of
baking powder sifted with three cups of flour and added alternately with
the whites of the three eggs beaten to a stiff froth. Bake in rather a
quick oven in three tins of uniform size, and place, between layers, a
frosting made of the grated rind of one, and juice of two lemons, and
three fourths cup of sugar. Let boil and throw it over the well beaten
whites of two eggs. This cake is one that keeps well for five or six
Lemon CakeStir together, till very white, a pound of sugar, half a pound of
butter--then add eight eggs, beaten to a froth, (the whites and yelks
should be beaten separately,) the grated rind of two lemons, and the
juice of half a lemon. Stir in gradually a pound of sifted flour. Line a
couple of cake pans with white buttered paper, turn the cake into them,
and bake it in a quick oven.
Lemon CakeOne cup sugar, one-half cup butter beaten to a cream; then add the
yolks and whites of five eggs, beaten separately. Grate the rind of
one lemon, add the juice of same, and three-fourths cup sweet milk.
Dissolve one-half teaspoon of soda and stir all together. Do not mix
too stiff. Bake in a moderate oven.--Mrs. F. M. Mahn.
* * *
Viewed 2218 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookGlacÉ For Candies
CafÉ À La GlacÉ
Chicken À La Italienne
SautÉd Cornmeal Mush
Eggs À La Mexicana
Fillet Of Sole À La Mouquin
Green Pea PurÉe
Gansleber PurÉe In Sulz
Fillet De Sole À La Creole
Baba À La Parisienne
Anchovy CanapÉs With Tomatoes
Boned Smelts, SautÉd
Tripe À La Creole
|Home Made Cookies.ca|