The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-08-17
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: The HOUSEHOLD:
SOME RICH CAKES
Made After Md-T1me Receipts.

cook who had passed the greater part
OF her productive days in Virginia.
The secret of the Southern cooking,
which in some points is unrivaled, lies
In the prodigality of the materials
used; and the reason why the cake
made by Southern cooks is so rich is
because they are never stinting In the
number of eggsa and the quantity Of
butter they put into it. Fourteen eggs
Tor one cake would fill the soul of a
thrifty Northern houSekeeper with
horror and alarm Yet the Southerner
breaks them into the bowl, ready for
beating, as though they constituted
one of the necessities of life and an
unquestioned, everyday phenomenon
therefore shOusekeeper Of strong
nerves and a generous disposition will
take delight in some of the following
rules. But for the most part they are
not intended for those whose ideal is
a "one-eggs cake" or a "three-egg
cake
Here is a rich cake which in the
making must be treated with great
care and delicacy, for it Is fairies food.
The ingredients necessary for this
dainty provender are one cup of -four
one and half cups of granulated SUI
gar, the whites of eleven eggs, one
teaspoonful of cream of tartar and one
teaspoonful of essence of vanilla. Beat
the whites to stiff froth and then
add the sugar after sitting it twice.
The flour must be sifted five times
with the cream Of tartar before mixing
1t lightly into the eggs and sugar.
This must be baked in a new tin,
must be put in the oven under the tin,
so as to prevent the cake from baking
too fast. 1t should be baked for one
hour in slow oven. When it is taken
out, turn the pan upside down, with
the edges resting on two other pans.
and let the cake grow cold before TAX
ing 1t out.
AS we gradually descend in the or
der OF our going we come to brides
cake, which in no wise gives prece-
dence to it's more ethereal predecessors
in the number Of eggs it lays claim to-
The ingredients are as follows: Three
quarters of a pound of flour, half a
pound of butter, half a pound of SUI
gar, the whites of fourteen eggs and
the juice Of one lemon. Cream very
thoroughly the butter and the -four
together; beat the eggs and the sugar
until they are like icing, and then add
them to the butter and flour; beat the
whole together thoroughly and strain
in the lemon juice. Much of the sue
cess of this cake depends on the slow
baking.
In complete contrast to these three
different varieties Of light and deli
cate cake is rich fruit cake To make
1t, take one pound of butter and one
pound of sugar and beat them to a
cream; beat the yolzs of twelve eggs
and add; then beat the whites to stiff
froth and add; lastly stir in one pound
of flour. Take three pounds of seeded
raisins and half a pound of sliced cit
ron, dredge them thoroughly in flour
and add to the mixture; also one tea
spoonful of ground mace sifted in flour.
Line the bottom and the sides of the
cake pan with buttered paper and bake
four hours in a. moderate oven. Use
pan with a chimney in the center.
We now come to birthday cake.
Use one cup of sweet milk, three and
half cups of flour, three cups of
sugar, the whites of ten eggs, one scant
cup Of butter, two teaspoonfuls of bak-
ing powder sifted in flour and flavor
with almond. Cream the butter. then
add the other Ingredients bake in jel-
ly tins. Between the layers and on the
top put icing, and while the icing is
soft cover the top with sliced bananas
or fresh Strawberries when they are in
season To make the icing for this
cake take four cups of sugar to the
whites OF four eggs. Put the sugar
on the fire, and add little water and
boil till it hairs but never stir it.
Put the whites into a large fiat dish
and beat them up a few strokes. lust
to keep them together; then add the
not melted sugar. turning it in very
slowly, just slender stream, and beat
ing all the time. When it is all in beat
1t long and hard till it is as white as
snow; put it between the layers of cake
and on the top before it hardens.
There is very plebeian sound to
MISS Nancy,s cake. but its name bellies
It's worth. 1t requires the whites of
sixteen eggs, one1 pound Of sugar, one
pound of flour and one pound of but
ter. Mix the butter and flour, then add
the sugar and whites of eggs, and
| flavor with vanilla. This rule, as well
as any Of the previous ones can be
halVed, in case the quantities strike the
reader with alarm But 1 give the
rules in their pristine splendor, as a
Southern cook shrinks from halving
her recipes lest stheir charm in this
wise be broken
Here is rule for sponge cake which
was always very successful Take
twelve eggs, one pound of granulated
sugar, ten ounces of -four and the juice
and rind of one lemon. Beat the yolks
very light and add the sugar; then add
the whites, beaten to stiff froth, pour
in the lemon juice, which has been
carefully strained, and lastly the flour.
stirring only until the flour disappears.
Bake it in moderate oven for twenty
minutes
This series of erich mans cakes
may be closed with the rule for ice
cream cake. Cream one cup of butter;
add two cups of sugar and one cup of
sweet milk; to this add two cups Of
flour, one cup of corn-starch and two
teaspoonfuls of baking powder; then
the whites Of eight eggs well beaten.
Bake in jelly tins an inch thick. Place
between the layers and on top the fol-
lowing icing: To make this icing pour
half pint of boiling water over four
cups of sugar, and boil till 1t will candy
in cold water; beat well the whites of
over them very gradually, beating all
the time until stiff; before quite cold
add one teaspoonful of cream tartar
and two of vanilla; when cold, spread
very thick between the layers of cake
and over the top. Il This is an especially
delicious cake.