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After beating all well together, add a small cocoanut grated. Line the cake-pans with paper well buttered, fill rather more than half full and bake in a moderate oven. Spread over the top a thin frosting, sprinkled thickly with grated cocoanut.
A perfection cake. Three cups of sugar, two scant cups of butter, one cup of sour milk, five eggs and one teaspoonful of soda, three tablespoonfuls of cinnamon, half a nutmeg grated and two cups of raisins, one of currants and four cups of sifted flour. Mix as usual and stir the fruit in at the last, dredged in flour. Line the cake-pans with paper well buttered.
Line your cake-pans, which should be long and narrow, with a rich kuchen dough, having previously greased them well. Make a paste of cornstarch, one cup of milk, one tablespoon of butter and one teaspoon of cornstarch wet with cold milk.
This borrowing mania appeared to gather strength from indulgence, for none of the neighbors would refuse, whatever the article might be; and our waffle-iron, toasting-fork, Dutch-oven, bake-pan, and rolling-pin were frequently from home on visits of a week's duration. On sending for our muffin-rings or cake-pans, we often received a message to be expeditious in our manufactures; that Mrs.
Always stir the butter and sugar to a cream, then add the beaten yolks, then the milk, the flavoring, then the beaten whites, and, lastly, the flour. If fruit is to be used, measure and dredge with a little sifted flour, stir in gradually and thoroughly. Pour all in well-buttered cake-pans.
Grease your cake-pans thoroughly with good clarified butter, then line them with a rich coffee cake dough which has been rolled very thin and set in a warm place to rise. Then pare and quarter enough peaches to cover the dough. Lay the peaches in rows and sweeten and set in oven to bake. Make a meringue quickly as possible and pour over the cakes and bake a light brown.
When well risen it can be used for cinnamon cake, pies or pocket books. This recipe makes one large cinnamon cake, three pies, and about one dozen pocket books. If set at night use half the quantity of yeast. Butter long and broad cake-pans thoroughly, roll out enough dough to cover them, and let it rise about half an hour before baking, then brush it well with melted butter.
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. Fill the cake-pans with a layer of the cake, then a layer of raisins upon that, then strew over these a handful of nuts, and so on until the pan is two-thirds full.
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