The Democratic advocate. [volume] (Westminster, Md.) 1865-1972, 1885-12-19
Christmas Cakes.
From the Gettvsbmq Compiler.

An earthen dish is best for beating eggs
and cake mixture, and a wooden spoon
should be used. On no account should an
oven be overheated when the cake is put
in, that is, so hot as to brown it at once.
When that is the case, in five minutes the
whole outside of the cake will be burned,
and the interior will have little change of
being baked. To test the heat of the
oven, sprinkle little -four inside and shut
the door for about three minutes. If at
the end of that time it is of a rich light
brown, the cake may be put in; but if it is
burned, the heat must be lessened. To
ascertain whether a cake is baked enough,
pass small knife blade through it; if not
done enough some of the unbaked dough
will be found sticking to it; if done, it will
come out clean.
A COLD ICING for cakes is made thus
Beat up the whites of five eggs to froth,
and put to them pound of sugar, pow
dered and sifted, and three spoonsfui of
lemon juice, or other favoring Keep
beating it all the time the cake is in the
oven, and the moment it comes out ice
over the top with spoon.
Hot IcING,-One pint of pounded su-
gar; add just enough water to dissolve,
about two or three tablespoonsful; then
boil. Beat the whites of four eggs to
stiff froth; add the hot sugar, stirring
quickly until smooth. Beat about two
minutes; flavor to taste; spread on the cake
and set in warm place
POUND CAKE Beat three quarter
pounds of butter to a cream, and mix in
the white and yelks of eight eggs, beaten
apart. Have ready warm by the fire one
pound of flour and three-quarter pounds
Of sifted sugar. Mix them and a few
cloves, a little nutmeg and cinnamon, in
fine powder, together; then by degrees
work the dry ingredients into the butter
and eggs. 1t must be beaten Il full hour.
Butter pan and bake an hour in a quick
oven.
SPONGE CAKE.-Take three eggs, beat
three minutes; add one and half cups of
sugar and beat five minutes; add one tea
cup of flour, one teaspoon cream of tartar,
and beat three minutes; add half a tea
spoon of soda dissolved in half cup of
cold water, and another cup of flour; beat
enough to mix well. Flavor, and bake in
a deep pan in a quick oven.
FRUIT CAKE.-One cup of sugar, one
of molasses, and one of butter; four eggs;
one pound of raisins, one of currants, and
half pound of citron; one teaspoonful of
soda and two of cream of tartar Make as
stiff as you can stir with -four before add
ing the fruit; spice to taste.
JELLY CAKE.-Beat three eggs well,
whites and yelks separately; take a cupful
of fine white sugar and beat in well with
yelks, and cupful of sifted -four stirred
in gently; then stir in the whites, little
at time, one teaspoon of baking powder,
and one tablespoon of milk; pour it into
three jelly cake plates and bake from five
to ten minutes in we'll heated oven; when
cold spread with currant jelly, place each
layer on top of the other, and sift pow
dered sugar on top.
MARBLED CAKE.-This is made in
separate batters, a dark and a light one
For the dark batter take half a cupful of
butter, one cupful of brown sugar, two and
a-half cupsful of flour, one teaspoonful of
baking powder, four yelks of eggs, half a
cupful of milk, and flavor with cinnamon,
cloves and allspice For the light batter
take half a cup of butter, one cup of sugar,
two and a-half cups of flour, one teaspoon
of baking powder, the whites of four eggs,
half cup of milk, and flavor with lemon.
Both batters are made by rubbing the but
ter and sugar to cream; adding the eggs,
beat few minutes, then add the flour
sifted with the powder, the favoring and
milk, and mix into a smoothe batter rather
firm. With spoon drop alternately the
two batters into deep paper-lined tin dish,
and bake in rather quick oven thirty-five
CREAM CAKE.-A light and toothsome
cream cake is made of four cups of sifted
-four, three cups of sugar, one of butter,
one of cream, one of currants, five eggs,
and a small teaspoonful of soda. This
makes large loaf and requires an hour
and a-half to bake Line the entire tin
with paper, so that the cake can be lifted
out without breaking.
CHOCOLATE CAKE.-One cup of sugar,
half cup of butter, two eggs, half cup
of milk, one teaspoon cream of tartar,
half a teaspoon of soda, two cups of flour.
Bake in very thin layers. For the choco
late: Crate half cake of sweet chocolate,
half cup of milk, yelk of one egg, vanilla
favoring, sweeten to taste boil until stiff
like jelly, and when cool spread it between
the layers of cake.
BLACK CAKE.-One pint of molasses,
one pint of brown sugar, one Of butter, one
of sour milk, three eggs, two teaspoons of
soda, cloves, nutmeg, cinnamon, raisins
Make it very stiff, and bake in slow oven.
This will make two large cakes.