Corn cake

“ Scald the milk; beat the eggs with the sugar, and stir into this when it is almost boiling. Crumb the cake you have scooped out very finely, and beat into the hot custard. Return to the fire and cook, stirring all the while until thick and smooth, when add the corn-starch, previously wet with cold milk. Cook a minute longer and take from the fire. When nearly cold, flavor and fill the cake with it. Cover the inside of the lid you have laid aside with jelly, fit neatly into its place ”

“ CARAMEL CAKE AND ICING
11⁄2 cups pulverized sugar, 1 cup of butter, 2 cups flour, 1⁄2 cup of corn starch, 2 teaspoons of baking powder sifted through flour and corn starch, 1 cup of milk, the whites of 4 eggs. Mix like ordinary cake. Bake as a loaf cake. Ice top the following: 1 cup of light brown sugar, 1⁄4 cup milk, 1⁄2 tablespoonful of butter, 1⁄4 teaspoonful of vanilla. Cook all together until a soft ball is formed when dropped in water. Beat until creamy and spread on top of cake. ”

“ Mix all well together, and gradually add a tablespoonful of corn flour end two of ground almonds to thicken it. Then take the vessel off the fire, spread the mixture on large wafers, and make each cake about an inch thick. Garnish them on the top with almonds cut in half, and dust over a little powdered sugar and cinnamon, then put them in a very slow oven for an hour.
NEW CENTURY SAUCE * * The New Century Sauce may be bought at Messrs. Lazenby's, Wigmore Street, W
No. ”

“ Mix a half-cupful of corn-meal with a cupful of flour and a little salt; pour the egg and milk in this, making a thin batter. Put a little olive-oil in a frying-pan, and when boiling hot turn in enough batter to make a thin cake about six inches in diameter. Shake the pan until the mixture is set, then put two tablespoonfuls of the chicken mixture on one side of the cake, roll with a knife and remove to the serving-dish. When all are made pour over the remaining chile sauce and sprinkle the whole with grated Parmesan cheese. ”

“ Take a quantity of it, and first make it as thin as you want, either for griddle cakes, or drop cakes, or thicker cakes. Add salt and a spoonful of melted butter or lard for every quart, also sugar to your taste. A little always improves all corn cakes. Then dissolve soda or salaratus, a teaspoonful for each quart. If it is very sour it will want more, and tasting is the surest guide. Just as you are ready to bake, stir in enough salaratus to sweeten it, and stir quickly and only long enough to mix it well, and then bake immediately in buttered tins. ”

“ Salt to the taste.
Grate the corn, add to it the flour, and gradually mix with the eggs. Beat all hard together. Drop in oval shapes, three inches long, into a pan, in which fry them brown, in equal parts of lard and butter. A batter cake-turner is convenient for turning them.—Mrs. ”

“ Buy a small quantity of flour and try it before investing in a large quantity, as you cannot make good cakes from a poor brand of flour.
DELICIOUS CORN CAKES
One cup of sweet milk heated to boiling point; stir in 2 heaping tablespoonfuls yellow, granulated cornmeal; add a tablespoonful of butter or lard and salt to taste. As soon as the mixture has cooled, stir in 1 tablespoonful of wheat flour. If the batter should be too thick, stir in enough cold, sweet milk to make it run easily from the spoon. Add 1 heaping teaspoonful of Royal baking powder. ”

“ Pancake Flour, either buckwheat or not, makes flapjacks, of course, but also bakes into excellent loaves, and is a fine base for camp cake.
Boston Brown Bread Flour is self-rising, on the principle of the flapjack flour. It makes genuine brown bread, toothsome quick biscuits with shortening, and a glorious boiled or steamed pudding. If your outfitter does not know of it, tell him it is made at San José, California.
Cornmeal.—Get the yellow. It makes good Johnny cake, puddings, fried mush, [119] and unleavened corn pone, all of which are palatable, nourishing, and easy to make. ”

“ Bake it on a griddle, in cakes about as large round as a saucer. Eat them warm with butter; and have on the table, in a small bowl, some powdered white sugar and nutmeg, for those who like it.
CAROLINA CORN CAKES.—Mix together in a pan, a pint and a half of sifted corn meal, and a half pint of wheat flour, adding a heaped salt-spoon of salt. Beat three eggs very light. Have ready a quart of sour milk. (You can turn sweet milk sour by stirring into it a very little vinegar.) Put into a teacup a small tea-spoonful of carbonate of soda, and dissolve it in a little lukewarm water. ”

“ Cook until mixture is smooth and blended, stirring constantly. Add sugar, salt, and corn syrup; stir until sugar is dissolved and mixture boils. Continue boiling, without stirring, until a small amount of mixture forms a very soft ball in cold water (232°F.) . Remove from fire. Add butter and vanilla. Cool to lukewarm (110°F.) . Beat until of right consistency to spread. If necessary, place over hot water to keep soft while spreading. Makes enough frosting to cover tops and sides of two 9-inch layers, or top and sides of 8 × 8 × 2-inch cake. ”

“ There is often a sharp and strong taste to corn meal, which is remedied by wetting it up the day before it is used. The best kind of corn cakes are made by wetting up a large quantity of Indian meal with milk, and letting it stand for several days. ”

“ Makes three layers.
Icing: Cream two cups pulverized sugar and one tablespoonful butter; add whites of two eggs beaten stiff.
WAR CAKE Mrs. M. A. Flanders
One-half cup corn syrup; four scant tablespoonfuls butter; one-half cup milk; one egg, white and yolk beaten separately; fourteen graham crackers rolled fine; two tablespoonfuls flour; one teaspoonful baking powder; one-half teaspoonful vanilla; two tablespoonfuls chopped nuts and two tablespoonfuls raisins. ”

“ Put the flour into a basin, stir to it the milk and butter, the yeast, and eggs, which should be well beaten, and form the whole into a smooth dough. Let it stand in a warm place, covered with a cloth, to rise, and, when sufficiently risen, add the currants, sugar, and candied peel cut into thin slices. When all the ingredients are thoroughly mixed, line 2 moderate-sized cake-tins with buttered paper, which should be about six inches higher than the tin; pour in the mixture, let it stand to rise again for another 1/2 hour, and then bake the cakes in a brisk oven for about 1-1/2 hour. ”

“ Every family, however poor, tries to have a better dinner than usual on feasten Sunday; generally a joint of meat with a “figgy-pudden” (a baked or boiled suet-pudding with raisins in it) .
On the preceding Saturdays large quantities of “plum cake” are baked; light currant cakes raised with barm (yeast) , and coloured bright yellow with saffron (as dear as “saffern” is a very common simile in Cornwall) . This “saffern cake” at tea is often supplemented with “heavy cake” (a delicacy peculiar to the county) , a rich [2] currant paste, about an inch thick, made with clotted cream, and eaten hot. ”

“ Dredge the raisins with flour when you have picked them over with great care, washed and dried them.
Mix the beaten yolks with the creamed butter and sugar; then, the spice and brandy. Beat three minutes, and stir in the cream or milk lightly with the [329] soda-water. Put in, first a handful of one, then a spoonful of the other, the flour and whipped whites. At last, beat in the fruit.
Bake in two large loaves, or four smaller ones. My own preference is for small loaves of cake. They are safer in baking, and can be cut more economically, especially where the family is not large. ”

“ If prepared flour is used, no soda or cream of tartar can be put in at all. Beat the batter very light, flour the currants and raisins and stir in; then add the whites, beaten stiff, the last thing. After they are added, the batter must not be beaten hard,—only enough to have it thoroughly incorporated with the dough. In beating the whites, do not stop after you begin till quite stiff, else they will “go back,” and then they will not come up light again.
In raised cake, put in the fruit, rolled in flour, just before you put the cake into the oven. ”

“ When the dough is proved, make it into cakes about 2 in. thick; put them into buttered hoops; lay the hoops on iron plates, and when they are lightly risen, bake them in a warm oven; cut into slices 1⁄2 in. thick and butter each.
Bride Cake.—Cleanse and dry 21⁄2 lb. currants; stone 1⁄2 lb. muscatel raisins; pound 1⁄4 oz. mace, 1⁄8 oz. cinnamon; scald 1⁄4 lb. sweet almonds, remove skins, and shred; slice up 2 oz. each candied citron, lemon, and orange peel; break 8 new eggs into a basin; sift 1 lb. powdered loaf sugar into 11⁄4 lb. flour; in a warmed pan beat 1 lb. ”

“ When it has cooled a little, and become only milk-warm, stir in the wheat flour, and add the yeast. Stir it long and hard. Cover the pan, and set it near the fire. When the mixture has risen quite light, and is covered with bubbles, add the dissolved pearlash to puff it still more. Have ready a hot frying-pan over the fire; grease it with a little lard, and put in a portion of the mixture, sufficient for one large cake nearly the size of the pan, or two small ones. Spread the mixture thin, and fry it brown. Send the cakes hot to table, and eat them with butter or molasses. ”

“ Put some of the mixture into each case, but do not fill them to the top. Grate loaf-sugar over the top of each, and bake them quickly.
These cakes are much better when baked in paper cases; tins being generally too thick for them. No cake requires greater care in baking. If the oven is not hot enough, both at top and bottom, they will fall and be heavy, and lose their shape.
CROQUETTES.
Take a pound of powdered sugar, a pound of butter, half a pound of wheat-flour, and half a pound of Indian meal; mix all together, and add the juice and grated peel of a large lemon, with spice to your taste. ”

“ Cream the butter, stir in the sugar gradually, add the eggs unbeaten, and continue beating. Add the molasses, milk, and flour with which the soda and spices have been sifted, and then fold the fruits, which have been prepared, into this mixture. Another way of adding the fruit is to pour a layer of the cake mixture into the cake pan, sprinkle this generously with the fruit, then another layer of dough and another layer of fruit, and finally a layer of dough with just a little fruit sprinkled on top. ”

“ Never stir cake after the final beating, remembering that beating motion should always be the last used. Fruit, when added to cake, is usually floured to prevent its settling to the bottom. This is not necessary if it is added directly after the sugar, which is desirable in all dark 499cakes. If a light fruit cake is made, fruit added in this way discolors the loaf. Citron is first cut in thin slices, then in strips, floured, and put in between layers of cake mixtures. Raisins are seeded and cut, rather than chopped. To seed raisins, wet tips of fingers in a cup of warm water. ”

“ Then commence to fill up the mould in layers of currants, seedless raisins, sliced citron, and chopped almonds, then a layer of cake, until it is full. Make ready a custard of one pint of milk, the yolks of two eggs, a quarter of a pound of sugar, and half a teaspoonful of extract of lemon, rose, or almonds; let it simmer a little, but not enough to curdle, as it will certainly do if allowed to stay too long on the fire. When it simmers, take it off, and let it cool a little. When only lukewarm pour it over the fruit and cake in the mould. Cover tightly, and bury it in ice and salt. ”

“ Should the cakes stick, they cannot be got out without breaking.
For queen-cakes, &c. the small tins of a round or oval shape are most convenient. Fill them but little more than half.
After the mixture is completed, set it in a cool place till all the cakes are baked.
In rolling oat cakes made of dough, use as little flour as possible. When you lay them in the pans, do not place them too close together, lest they run into each other.
When you are cutting them out, dip the cutter frequently in flour, to prevent its sticking.
QUEEN CAKE.
One pound of powdered white sugar. ”