Housekeeping in old Virginia. Containing contributions from 250 of Virginia's noted housewives, distinguished for their skill in the culinary art and other branches of domestic economy by Tyree Marion Cabell

Author:Tyree, Marion Cabell
Language: eng
Format: epub, pdf
Tags: Cookery, American, cbk
Publisher: Louisville, Ky., Morton
Published: 1879-03-25T05:00:00+00:00

1 small tablespoonful of white ginger.

4J nutmegs.

1 tablespoonful of best molasses.

Add by degrees the &uit and one-half teacup best brai dy; bake alowly five hours. Excellent, and will keep good b\x months.— Mrs. F.

Frmt Cake. 18 eggs.

1^ poiinds flour. \\ pounds sugar. l-J- pounds butter. 2 pounds raisins.

2 pounds currants, washed and picked. 1^ pounds citron. 2 nutmegs.

2 pounds almonds, weighed in shell. 2 tablespoonfuls cinnamon. 2 tablespoonfuls mace. 1 small teaspoonful cloves,

1 small teaspoonful salt.

2 teaspoonfuls ginger. 2 wine-glasses of wine. 1 wine-glass of bi-andy.

1 teaspoonful soda.

2 teaspoonfuls cream of tartar, in a cup of milk.

Let it rise about three hours, then bake slowly, and let i< stand a good while after it is baked, in the oven.— Mrs. G. B.

Frmt Cake. 2^ pounds butter. 2^ pounds flour. 25 eggs.

2^ pounds sugar. 3 pounds citron. 5 pounds currants. 5 pounds raisins. A large spoonful cinnamon.

1 spoonful vaaxie. 4 nutmegs. A glass wine. A glass brandy. This will make a very large cake.— Mrs, A. J*.

Fruit Cake.

1^ pound risen dough.

10 eggs.

2 cups butter.

4 cups sugar.

1 cup milk.

1 cup wine, or brandy.

1 light teaspoonful soda.

1 teaspoonful lemon extract.

■^ teaspoonful cloves. Beat these ingredients together and add one pound of stoned raisins, one pound of citron dredged in flour.

If very soft for cake, add a little flour.— Mrs. e/". W.

Rich Fruit Cake. 1 quart of sifted flour.

1 pound of fresh butter, cut up in 1 pound powdered sugar. 12 eggs.

3 pounds of bloom raisins. 1-J- pound of Zante currants, f- pound of sliced citron.

1 tablespoonful each of mace and cinnamon.

2 nutmegs.

1 large wineglassful Madeira wine.

1 large wineglassful French brandy mixed with the spices.

Beat the butter and sugar together—eggs separately. Flour the fioiit well, and add the flour and other ingredients, putting the fruit in last. Bake in a straight side mould, as it turns

out easier. One pound of blanched almonds will improve this recipe. Bake until thoroughly done, then ice while warm.— Mrs. L.

Fruit Cake.

1 pound sugar.

1 pound flour.

1 pound butter.

2 pounds i-aisins.

2 pounds currants.

1 pound citron.

2 tablespoonfuls of mace and cinnamon. 2 nutmegs, powdered.

\ pint of brandy and wine, mixed. Bake in a slow oven. Seedless raisins are best for cake.— Mrs. F. O. W.

Pineapple, or Orange Cake.

1 cup of butter. 3 cups sugar.

5 eggs, beaten separately.

3^ cups flour.

•^ cup sweet milk.

2 teaspoonfuls cream of tai-tar. 1 teaspoonful soda.

Bake in jelly-cake tins, four or five deep. Have ready a thick icing, which put on the cakes as thickly as will stick; spread thickly on that the grated pineapple, or orange, the icing to be flavored with the juice of the fruit and a little tartaric acid.— Mrs. G. C.

Orange Cake.

Bake sponge cake in jelly-cake pans, three for each cake. Spread an icing between the cakes, made of whites of three eggs, beaten very light, and one and one-quarter pounds powdered sugar.

The rind and juice of one large, or two small oranges.

The rind and juice of one-half lemon; the other half to be used for the cake.— Mrs. P. Mc G.

Orange Cake. 8 eggs.

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