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Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping
by Harland, Marion · Page 241 of 611 · 213,503 words
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and stir in two cups of shredded citron, plentifully dredged with flour. Bake in an oven, not too hot, for two hours. Minnehaha cake Cream a half-cupful of butter with one and a half cupfuls of sugar, add the beaten yolks of four eggs; a half-pint of milk, and the stiffened whites of the eggs alternately with three even cupfuls of prepared flour, or enough to make a good batter. Bake in layer tins. Filling for Minnehaha cake Boil a cupful of sugar with four tablespoonfuls of water until a drop “threads” when pressed between the thumb and finger; then beat in the whipped white of an egg, and a half-cupful, each, of seeded and chopped raisins and walnut meats. Spread this mixture on the layers of cake. Marshmallow layer cake Cream a cupful of butter with two cupfuls of sugar, and when smooth and light, add the well-beaten yolks of six eggs, a cupful of milk and two cupfuls of prepared flour, alternately with the stiffened whites of the six eggs. If the batter is too thin, add a little more flour. Flavor with vanilla and bake in layer tins. Filling for marshmallow cake Dissolve five tablespoonfuls of gum arabic in a gill of cold water; then stir in a half-cupful of powdered sugar and boil all together until a little dropped in cold water can be rolled into a soft ball between the finger and thumb. Have ready-beaten the white of an egg and strain the syrup into this, beating the stiffened egg constantly as you do so. Flavor with vanilla and spread upon the cake layers with a knife dipped in boiling water. Plain loaf cake One cupful of butter rubbed to a cream with two cupfuls of sugar; three cupfuls of flour sifted three times with a heaping teaspoonful of baking-powder; four eggs, whites and yolks beaten separately, and very light; one cupful of milk. Bake in two loaves. This simple formula is the foundation for scores of fancy cakes, especially of those baked in layers. Nut cake Cream one cupful of butter with two cupfuls
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