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Page:The White House Cook Book.djvu/335

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CAKES. 305

When making custard filling for Layer Cake always set the dish containing the custard in another dish of boiling water over the fire ; this prevents its burning, which would destroy its flavor.

LAYER JELLY CAKE.

ALMOST any soft cake recipe can be used for jelly cake. The fol- lowing is excellent: One cup of sugar, half a cup of butter, three eggs, half a cup of sweet milk, two cups of flour, two heaping tea- spoonfuls of baking powder, flavoring.

For white, delicate cake the rule for " Silver Cake" is fine; care should be taken, however, that the oven is just right for this cake, as it browns very easily. To be baked in jelly-cake tins in layers, with filling put between when done.

CUSTARD OR CREAM CAKE.

CKEAM together two cups of sugar and half a cup of butter; add half a cup of sweet milk in which is dissolved half a teaspoonful of soda. Beat the whites of six eggs to a stiff froth and add to the mixture. Have one heaping teaspoonful of cream of tartar stirred thoroughly into three cups of sifted flour and add quickly. Bake in a moderate oven in layers like jelly cake, and, when done, spread cus- tard between.

For the Custard. Take two cups of sweet milk, put it into a clean suitable dish, set it in a dish of boiling water on the range or stove. "When the milk comes to a boil add two tablespoonfuls of cornstarch or flour stirred into half a cup of sugar, adding the yolks of four eggs and a little cold milk. Stir this into the boiling milk and when cooked thick enough set aside to cool; afterwards add the flavoring, either vanilla or lemon. It is best to make the custard first, before making the cake part.

HICKORY NUT OR WALNUT CAKE.

Two CUPS of fine white sugar creamed with half a cup of butter, three eggs, two-thirds of a cup of sweet milk, three cups of sifted flour, one heaping teaspoonful of baking powder sifted through the flour ; a tablespoonf ul (level) of powdered mace, a coffeecup of hick- ory nut .or walnut meats chopped a little. Fill the cake-pans with a layer of the cake, then a layer of raisins upon that, then strew over

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