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No. 54—CARAWAY CAKE.
- ½ lb. of butter
- ¾ cup of sugar
- 1 lb. of flour
- ¼ lb. of raisins
- 3 eggs
- ½ pt. of milk
- 1 tbsp. of caraway
- 1 tsp. of natron or soda
Preparation: The butter and flour are rubbed together, raisins, sugar and caraway and the well beaten eggs stirred in. Boil the milk and dissolve the soda in it, let it get cold and stir into the dough. Put the batter into a buttered pan and bake ¾ to 1 hour.
No. 55—WIT CAKE.
- 6 eggs
- ¾ lb. of sugar
- ½ lb. of flour
- Juice of ½ lemon
- 2 tbsps. of arrack
- 1½ tsps. of baking powder
- ½ lb. of butter
For Sprinkling.
- ¼ lb. of chopped, blanched almonds
Preparation: Stir the yolks of eggs and sugar to a cream, work in the flour. Add the melted butter, arrack, lemon juice, baking powder and beaten whites of eggs. Butter some pans, spread the batter in 1 inch thick, sprinkje the almonds over and bake the cake ½ hour.
No. 56—ENGLISH CAKE.
- ¼ lb. of butter
- ¾ lb. of flour
- Scarce ½ lb. of sugar
- ⅛ lb. of raisins
- 2 tbsps. of chopped orange rind
- 4 eggs
- ½ pt. of milk
- 4 grams of ammonium
- 2 tbsps. of chopped citron
Preparation: Butter, flour and sugar are rubbed together with the hands. Add to this the raisins, citron, grated orange rind; beat the 4 eggs to a froth, boil the milk and mix it with the eggs, then stir into the batter and lastly mix in the ammonium. Butter a pan, strew it with roll crumbs, fill in the batter and bake in medium hot oven 1 hour.
No. 57—WALNUT CAKE.
- ½ cup of butter
- 1 cup of brown sugar
- 2 eggs
- 1 cup of sour milk
- ½ cup of chopped walnuts
- ½ cup of chopped raisins
- 2 cups of flour
- 2 tsps. of baking powder
- ½ tsp. of soda
Preparation: Cream the butter, add sugar and eggs and beat 10 minutes. Soda is dissolved in sour milk and mixed into the batter, the walnuts, raisins, flour and lastly the baking powder added. Put the batter into buttered pans and bake to a nice color.
