It is
nice, also, baked in little tins. Half may be flavored with essence, and
the other half with a teaspoonful of mixed spice,--half cinnamon, and the
rest mace and allspice. By using a heaping tablespoonful of yellow ginger,
this becomes a delicious sugar gingerbread, or, with mixed spices and
ginger, a spice gingerbread.
This cake with the variations upon it makes up page after page in the
large cook-books. Use but half a cup of butter, and you have a plain _Cup
Cake_. Add a cup of currants and one of chopped raisins, and it is plain
_Fruit Cake_, needing to bake one hour. Bake on Washington-pie tins, and
you have the foundation for _Cream_ and _Jelly Cakes_. A little
experience, and then invention, will show you how varied are the
combinations, and how one page in your cook-book can do duty for twenty.
POUND CAKE.
One pound of sugar; one pound of flour; three-quarters of a pound of
butter; nine eggs; one teaspoonful of baking powder, and one of lemon
extract; one nutmeg grated.
Cream the butter, and add half the flour, sifting the baking powder with
the other half. Beat the yolks to a creamy foam, and add; and then the
sugar, beating hard. Have the whites a stiff froth, and stir in, adding
flavoring and remainder of flour.
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