In the kitchen by Miller Elizabeth Smith 1822-1911 & Herndon James B. Jr. fmo & Herndon/Vehling Collection. fmo

Author:Miller, Elizabeth Smith, 1822-1911 & Herndon, James B., Jr. fmo & Herndon/Vehling Collection. fmo
Language: eng
Format: epub
Tags: Cookery, American, cbk
Publisher: Boston : Lee and Shepard
Published: 1875-03-25T05:00:00+00:00

The whites of eight eggs.

Blanch the almonds, cut the sweet almonds in thin shreds, and pound the others to a smooth paste; cream the butter, add the bitter almonds and sugar, the milk, in which the soda is dissolved, the flour with which the cream of tartar has been sifted, and the whites of the eggs

beaten to a stiff froth; then the wine and almonds. Bake in loaves in a moderate oven.

ALMOND POUND CAKE. To one pound of pound cake put three quarters of a pound of sweet almonds blanched and cut fine, and two ounces of bitter almonds pounded and mixed with a little rose-water.

LEMON CAKE. One pound of flour.

One pound of sugar.

Twelve ounces of butter.

Eight eggs.

The grated rind of two lemons and the juice of one.

Cream the butter, beat the yolks until very light, add the sugar gradually, the butter, and rind of the lemon; beat thoroughly; add the flour and the whites beaten to a stiff froth, alternately, then the juice of the lemon. Bake in buttered pans lined with paper.

VALLEY CAKE. One pound of sugar.

Thirteen ounces of flour.

Twelve ounces of butter, creamed.

Eight eggs, beaten to a stiff froth.

One teaspoonful of mace.

Half a gill of wine.

Beat the yolks of the eggs until very light; add the sugar gradually, the mace, and the butter; beat thoroughly together, add the wine, and then the flour and whites of the eggs alternately; put it in buttered pans lined with paper, and bake about three quarters of an hour.

POUND CAKE.

Mrs. Montgomery.

Seven ounces of flour.

Eight ounces of sugar.

Six ounces of butter.

Half a teaspoonful of mace.

The rind and juice of half a lemon.

Four eggs.

Cream the butter and stir in the flour; beat the yolks and sugar together until very light, then mix them with the flour and butter, add the whites beaten" to a stiff froth, the lemon and mace. Bake in paper-lined pans.

POUND CAKE.

Mrs. , Hagerstown, Md.

Twelve small or ten large eggs.

One pound of butter.

One pound of fine sugar.

One pound of flour, less one tablespoonful.

Cream the butter thoroughly and beat in the sugar; add the whites of the eggs beaten to a stiff froth, and then the well-beaten yolks; put in the sifted flour carefully, stirring only enough to mix well. Bake in pans lined with paper, and do not move it after putting it in the oven, unless absolutely necessary. Pound cake does not require flavoring.

LITTLE POUND CAKES, WITH PRESERVED LEMON-PEEL. Three eggs. Their weight in sugar, in flour, and in butter.

Half of a lemon.

One ounce of preserved lemon-peel.

Cream the butter thoroughly and beat in the sugar (this may be done with the hand); add the yolks of the eggs, and beat until the whole is very light; beat the whites of the eggs to a stiff froth and add them alternately with the flour, then put in the juice and grated rind of the half lemon, and the lemon-peel cut very small; beat hard for several minutes, then drop in buttered patty-pans and bake fifteen or twenty minutes. Ice the cakes on the under side immediately on coming from the oven.

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