Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1907-12-03
Cakes for Keeping.

cakes that can be kept for few days or
a week and brought out as emergency
demands.
These, to be useful to the average
housewife, must not be expensive, and
the following recipes are offered to fill
the void:
LOAF CAKE MADE WITH YEAST.
Make sponge with one-half com.
pressed yeast cake, softened in two
tablespoonful of warm water, and half
pint of -four mixed to rather thick
batter with less than half q pint of luke
warm milk. Mix this at noon, let 1t
stand in warm place until the follow.
ing morning. Sift six cupfuls of flour,
one and one-half cupfuls of sugar and
one level teaspoonful of salt into bowl.
Mix this with two cupfuls of luke
warm milk and one cupful of the sponge.
Do not use any more of the latter, for
fear of making too coarse risings. This
is secret of success in this variety OF
cake. When the dough is light, add one
cupful of butter, one cupful each of seed.
ed raisins and currants, half cupful of
shredded citrOn, the grated rind of an
orange, the grated rind of lemon and
two teaspoOnfuls of nutmeg. Mix all
well together, let it rise slowly until
light, then cut it down, toss on to a
board, and with little -four knead into
three loaves. Let it stand in the tins
until light, but not too spongy, as this
will give it the ''yeasty taste" objected
to in this variety of cake. When light,
bake for three quarters of an hour.
When almost done, brush over the top
with milk. Though made without eggs
and not at all rich, it will be found as
delicious as many far more expensive
cakes. 1t will keep fresh and sweet in a
covered tin box for two weeks. Cut in
thin slices and serve with tea and some
dry sweet-such as crystallized ginger
it is delicious.
DARK CAKE WITHOUT FRUIT.
Cream one cupful of butter, add two
cupfuls of brown sugar and beat until
creamy; add one cupful of molasses and
the thoroughly beaten yolks of four
eggs. Place in the flour-sifter four cup
fuls of -four, one level teaspoonful of
soda, one-h half teaspoOnful of cloves, one
teaspoonful of cinnamon, one teaspoon
full of salt and half a nutmeg, grated.
Sift into the other ingredients and mix
together with one cupful of water. Bake
one hour in square tin lined with three
layers of paper. Cake of this variety
should be put into a rather slack oven
not cold oven, but much cooler than
for ordinary cake made with baking
powder, as it needs long baking and is
apt to burn or produce misshapen loaf
if the oven is too brisk at the beginning.
This cake is good frosted with fondant,
the foundation of cream candies. TO
one cupful of fOndant add two table,
spoonfuls of hot water, let dissolve over
hot water, and then add the stitfly beat
en- white of one egg. Beat occasionally
until stiff enough to spread. II wanted
very white add a tablespoonful of lemon
juice while beating. Nuts can be used
10 decorate the cake. or the words "Mer-
ry Christmas" may be outlined with
small red winter.green candies or with
bits of candied cherries. Little sprays
of holly are initiated with candied cher
ries cut in shape, and citron cut in thin
slices in imitation of holly leaves. Or
when the frosting is set the cake can be
covered with a chocolate frosting and
ornamented with some of the white
frosting and nuts OF candied cherries.
For the chocolate frosting, melt three
squares of chocolate in half cupful OF
milk, add two cupfuls of brown sugar,
boil fifteen minutes stirring constantly;
stir until cool and flavor with vanilla.
CHOCOLATE CAKE.
Cream one cupful of butter, add one
cupful each of granulated sugar and
brown sugar and stir until creamy; add
one cupful of molasses and the yolks OF
four eggs thoroughly beaten. Sift four
cupfuls of flour, one cupful of ground
chocolate, one level teaspoonful each OF
soda, salt, and cinnamon into the other
ingredient and mix with one cupful OF
cold water. Bake one hour If in one
loaf, or thirty minutes if in two loaves.
Frost with boiled icing favored with
vanilla and decorated with walnuts, or
strew the cake with desscated cOcoanut
before the icing has had time to harden.
The whites of the eggs left from these
cakes may be used in making white
cake. The following two recipes are re-
liable and have excellent keeping quail
ties:
Beat one cupful of butter to cream,
then mix with three cupfuls of flour,
sifted, with one teaspoonful each of soda
and salt. Beat the whites of five eggs to
stiff froth, and gradually beat in two
cupfuls of granulated sugar. Beat the
sugar and eggs gradually into the butter
half n o,,r fnl nf pnl1
water and four tablespoonfuls of lemon
juice. Beat until very smooth, then add
the grated rind of lemon. Bake in one
loaf for three-quarters of an hour. This
produces very finely grained cake OF
excellent flavor.
Cover with chocolate frosting made in
the following way: Cook two cupfuls OF
sugar, one cupful of water and four
tablespoonfuls of ground chocolate
without stirring, until little dropped
into cold water will form a soft ball be-
tween the fingers. Pour over the beaten
yolks of two eggs and beat occasionally
until cold. Flavor with vanilla. Another
method of making chocolate frosting ia
by softening one cup, of fondant with
two tablespoonfuls of hot water; dis
solve over hot water, adding the beaten
white of eggs, and two tablespoonfuls oil
ground chocolate. When cool enough
spread over cake and decorate with
blanched almonds cut in tiny strips.
WHITE CAKE.
Cream one cupful of butter and two
cupfuls of graduated sugar and beat to
cream. Add one cupful of dessicated
cocoanut, three cupfuls of flour, sifted
with four level teaspoonfuls of baking
powder and one teaspoonful of salt, one
cupful of finely shredded citron, and
lastly the beaten whites of four eggs and
a cupful of water.
Lemon juice, four tablespoonfuls, and
soda, one teaspoonful, may be substitut.
ed for the baking powder. They make
perfect leaven, giving a light, fine
grained, moist cake, with good keeping
qualities. Have the oven rather COO
when the cake is first put in, if soda and
lemon are used. Bake one hour II in one
loaf, thirty minutes if in two lOaves
Cover with a frosting favored with al
| mond.
FRUIT POUND CAKE.
Cream one cupful of butter with one
cupful of sugar; add three eggs. Beat
the yolks and whites separately; then
mix, and add to sugar and butter. Sifi
four cupfuls of four, one teaspoonfu)
each of allspice and cinnamon, one-hali
nutmeg, grated, one teaspoonful of sal,
and three teaspoonfuls of baking powder
Roll one pound of seeded raisins in