Page:Cakes, cookies and confections.djvu/33

  Bake the above recipe or the standard cake recipe in muffin tins.

This is taken from a cook book entitled "American Cookery," by Amelia Simmons, "an American Orphan," published in 1796 at Hartford, Conn. The book is now in the possession of Mrs. Hadassah Cheroske of Los Angeles.

"Nine pound of flour, 3 pound of sugar, 3 pound of butter, 1 quart emtins, 1 quart milk, 9 eggs, 1 ounce spice, 1 gill rosewater, 1 gill of wine.

"Take a handful of hops and about three quarts of water, let it boil about fifteen minutes, then make a thickening as you do for starch, strain the liquor, when cold put a little emtins to work them, they will keep well corked in a bottle five or six weeks."



Put all ingredients in a one-quart double boiler. When water in lower part of double boiler is boiling vigorously, set in the top part with the ingredients, and beat constantly with a Dover egg beater for seven minutes. Remove from fire and