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The 1918 Fanny Farmer Cookbook
5
ozs. flour
Grated rind 1 lemon
1
/4 teaspoon salt
3
/4 tablespoon lemon
juice
1
/4 teaspoon soda
scant)
Whites 4 eggs
(
Cream the butter, add sugar gradually, and continue beating. Then add grated rind, lemon
juice,
and yolks of eggs beaten until thick and lemon−colored. Mix and sift soda, salt, and flour; add
to first mixture and beat thoroughly. Add whites of eggs beaten stiff. Bake from twenty to
twenty−five minutes in small tins.
8
9
Queen Cake
2
2
/3 cup butter
Whites 6 eggs
cups flour
(scant)
1
1/4 cups powdered
sugar
/4 teaspoon soda
1/2 teaspoons lemon
juice
1
1
Cream the butter, add flour gradually, mixed and sifted with soda, then add lemon juice. Beat
whites of eggs until stiff; add sugar gradually, and combine the mixtures. Bake fifty minutes
in a
long shallow pan. Cover with Opera Caramel Frosting.
9
0
Pound Cake
lb. butter
Whites 10 eggs
1
1
lb. sugar
1
lb. flour
Yolks 10 eggs
1
/2 teaspoon mace
2
tablespoons brandy
Cream the butter, add sugar gradually, and continue beating; then add yolks of eggs beaten
thick and lemon−colored, whites of eggs beaten until stiff and dry, flour, mace, and brandy.
vigorously five minutes. Bake in a deep pan one and one−fourth hours in a slow oven; or if to
until
Beat
Chapter XXXI − CAKE
607
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