The Kitchen
Here, Madam, is the way to make two cakes: the first small and simple, while the second is called the canned-fruit cake; it is more like a dessert and is served after the meal.
The First Cake
Ingredients (enough for two persons):
Two cups of flour — 3 spoons of baking powder — a spoon of leavening salt — 3 tablespoons of sugar — two eggs — one and three-quarters cups of milk — a quarter cup of butter.
As for the method, it is very easy:
First — Sift the flour and mix it with the baking powder, the salt, and the sugar. Then beat the eggs well in a medium-sized bowl.
Second — Add the flour and stir the mixture with a tablespoon until all the flour is moistened. Then add the melted butter and stir with a spoon; do not beat it, for the solid lumps will melt during baking.
Third — Make sure the baking griddles are hot enough: they must be so hot that if a drop of water is placed on them, it scatters to the sides before it evaporates. Do not grease the griddles with butter. When pouring out the pieces, use a tablespoon and pour from it onto the hot griddle. After you bake the cakes, turn them over so that both faces brown to one color. You may
vary this recipe according to your taste: substitute cornmeal for half the flour, or add grated apple to a spoonful of sugar and put them on top of the butter. When the baking is finished you may serve the cakes on a plate with syrup, or honey, or sweetened apple juice poured over them.
And here is the canned-fruit cake:
Ingredients: Two cups of flour — a quarter spoon of salt — a third of a cup of butter — a quarter of a cup of light cream — the yolk of one egg.
And this is the way to make the cake:
First: Sift the flour and take from it the required amount, then add the salt to it and put it in a medium-sized bowl, where you work in the butter and blend it with a knife, cutting it into the flour until its grains are the size of a grain of wheat. Then add the cream, after you have beaten it with the egg yolk; then blend the dough with a fork until it holds together well, and keep it in stiff paper until the time of its use. When the dough is cut into small pieces, each one is placed in its own baking dish; press the dough
with your hand or with the help of a fork, so that it takes the shape of the dish in which you want to place it for baking. After you bake the cakes, in their own dishes, in the oven for a quarter of an hour, until they brown, their shape will be like a hollowed-out dish, so that you can fill it with the fruit and the syrup. And this is the way to make this fruit syrup:
Ingredients: a cup of sweetened fruit juice — a third of a cup of sugar — a little salt — two spoons of cold water — a spoon and a half of starch — a little grated lemon peel — two spoons of lemon juice — half a spoon of butter.
As for the way to make this syrup, it is as follows:
First: Mix the fruit juice with the sugar and the salt in a medium-sized pan and boil them over a moderate fire. Then add the water to the starch and blend them until the starch
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