Railroad Cake (1860, 1869, 1870)

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   Becky Mercuri asked if I could beat 1872 for "railroad cake."  I've been working on the railroad all the live-long day.  I've been working on the railroad just to pass the time away...


Author: Edgeworth, Mary L. Mrs.
Title: The southern gardener and receipt book, containing valuable information, original and otherwise, on all subjects connected with domestic and rural affairs ...
Publication date: 1860.
Collection: Making of America Books
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Page 473 - Comprehensive Index  - 1 term matching "railroad cake*"
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February, 1869
Godey's Lady's Book
Philadelphia
Philadelphia, Pennsylvania
Vol LXXVIII Page 184


CAKES, PUDDINGS, ETC.


Muffins. Strain into a pan a pint of warm milk and a quarter of a pint of thick yeast; add sufficient flour to make the whole into a batter, cover it over, and let it stand in a warm place to rise. Then add a quarter of a pint of warm milk and one ounce of butter rubbed in some flour quite fine. Mix these well together, and add flour enough to make into dough. Cover, and let it stand for half an hour. Next work it up again and break it into small pieces, roll them into a round form, and cover them for a quarter of an hour. Lay them on an iron plate to bake, watching them carefully. When done on one side, turn to the other.
Pine-Apple Marmalade. Pare and grate the pine-apple, and take equal parts of fruit and sugar and put into your preserving-kettle, and cook slowly until it is clear. It is very nice, and keeps well.
German Puffs. One ounce of sweet almonds, blanched and pounded, with a dessertspoonful of orange-flower water. Then add two tablespoonfuls of flour, four eggs (but the whites of only two) beaten separately, one pint of cream, sweetened to taste with white sugar, and beat all very well. Bake this quantity in six large teacups, and serve very hot with butter and sugar sauce.
Sauce for the above. Mix with half a pint of melted butter two dessertspoonfuls of pounded loaf-sugar (with or without a wineglass of sherry), make it quite hot, and pour it over and around the puddings when they are turned out into the dish.
A Cheap Family Pudding. One pound of flour, one pound of suet chopped fine, three-quarters of a pound of sugar, one pound each of carrots and potatoes well boiled and mashed together, half a pound of raisins, three-quarters of a pound of bread-crums; spice, flavoring, and peel, optional. Mix the whole well together with a little water. It must not be too stiff, and certainly not two moist. Rub a basin well with dripping, and boil for eight hours.
Simple Bread Pudding. Take the crums of a stale roll, pour over it one pint of boiling milk, and set it by to cool. When quite cold, beat it up very fine with two ounces of butter, sifted sugar sufficient to sweeten it; grate in half a nutmeg, and add half a pound of
well-washed currants; beat up four eggs, separately, and then mix them up with the rest, adding, if desired, a few strips of candied orangepeel. All the ingredients must be beaten up together for about half an hour, as the lightness of the pudding depends upon that. Tie it up in a cloth, and boil for an hour. When it is dished, pour a little white wine sauce over the top.
Milk Biscuit. Take one pound of flour, quarter of a pound of butter, eight tablespoonfuls of yeast, and half a pint of new milk. Melt the butter in the milk, put in the yeast and some salt, and work into a stiff paste. When light, knead it well, roll it out an inch thick, cut out with a tumbler, prick them with a fork, and bake in a quick oven. If butter is not abundant, you may take two ounces of lard, and the rest butter.
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<< Railroad Cake>> . One cup of white sugar, one cup of flour, two tablespoonfuls of melted butter, three eggs, one teaspoonful of essence of lemon. All ingredients stirred in together, and baked in a long, narrow tin.
Apple Island. Take the soft part of six or eight apples, being careful to keep it free from skins or seeds; add the whites of eight eggs, half a pound of white sugar, essence of lemon, or rose-water; drop on cream.
Peppernuts. Take four eggs, beat them light, with one pound of sugar; then take half a pound of butter, beat it up with the eggs and sugar; one gill of milk, one nutmeg, half an ounce of saleratus, and flour enough to make a dough stiff to roll out.
Hominy Griddle Cakes. An equal bulk of flour and cold boiled hominy, mixed smoothly together; salt, baking or yeast powder in the proportion of one teaspoonful to a pint of the mixture. Dilute with milk or water to the proper consistency and bake. If mixed over night, half a teaspoonful of soda must be added in the morning.
Almond Cakes. Rub two ounces of butter into five ounces of flour, and five ounces of powdered lump sugar. Beat an egg with half the sugar; then put in the other ingredients. Add one ounce of blanched almonds, and a little almond flavor. Roll them in your hand the size of a nutmeg, and sprinkle with fine lump sugar. They should be lightly baked.
Very Nice Cakes. One pound of flour, half a pound of butter, half a pound of sugar, sifted, half a pound of currants, four eggs, one blade of mace. Mix the sugar and flour together; rub the butter well into the mixture; add the currants; pound the mace; beat the eggs for twenty minutes; form into small flat cakes; place on a well-buttered tin, and bake half an hour in a quick oven.



ITEM #2992
February, 1870
Godey's Lady's Book
Philadelphia
Philadelphia, Pennsylvania
Vol LXXX Page 189

CONTRIBUTED.


To Clean Marble. Rub first with soda and soft-soap, then wash as usual with water.
To Clean Window and Looking-Glass. After having washed and rinsed your glass as usual, dry it some with a cloth, then take soft news or tissue paper, and rub until perfectly clear.
Buttermilk Pudding. Two eggs, two cups of sugar, half a cup of butter, one teaspoonful of soda sifted in two cups of flour, three cups of buttermilk; stir the flour in lightly. Grease your tin, and bake one hour. It can be turned out.
Sauce for the above Pudding. One cup of butter, half a cup of sugar, yelk of one egg; beat together; stir in half a cup of boiling water. Let it come to a boil, and when ready for use, flavor to taste.
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<< Railroad Cake>> . Three eggs, one cup of sugar, one large spoonful of butter; beat together; stir in lightly one cup of flour, a little yeast powder, or soda sifted in flour. Bake in a quick oven. This is a fine dessert with the above sauce.

M.E.C.

Graham Bread. Three pints of warm water, one cup of Indian meal, one of wheat flour, three tablespoonfuls of molasses, or one cup of brown sugar, one teaspoonful of salt, one of soda dissolved in a little hot water, one cup of yeast. Mix the above, and stir in enough unbolted wheat flour (Graham) to make as stiff as you can; work with a spoon. If you wish to make it into loaves, put in enough to mould it. If made with home-brewed yeast, put to rise over night. If with brewer's yeast, make it in the morning, and bake when light in loaves the ordinary size. Bake one hour and a half.
Roll Jelly Cake. Take three eggs beaten thoroughly, one cup of sugar, one cup of flour; stirthem well together; add one teaspoonful of cream of tartar and half a teaspoonful of soda. The latter to be dissolved in a very little water, or put the cream of tartar and soda in the flour. Bake in two pie tins as evenly and quickly as possible, taking care that it does not bake too hard around the edges. A sheet of writing paper laid over the top will often prevent its burning too much. Have ready a clean towel or cloth, and when the cake is done, slip it out, bottom side up, on the cloth; then spread the uppermost side quite thickly with jelly, commencing at the end. Roll it so that it will be a round compact roll, or it may be made in round tins, and not rolled.


E.C.P.


Receipt for Pickle. Scald the pickle in brine every three days for two weeks, then soak out the brine in fresh water; wipe them dry and put them in a liquid composed of two gallons of vinegar, four ounces of black pepper, four of ginger, two of turmeric, two of cloves, two of allspice, two of mace, two tablespoonfuls of celery-seed, one pint of mustard-seed, one large handful of horseradish, one of garlic, three lemons, sliced, and two pounds of brown sugar. The spices should be beaten. Pickle made by the above receipt took the premium at one of the Richmond fairs.


S.


Horseradish Vinegar. One-quarter of a pound of scraped horseradish, one ounce of minced garlic, one drachm of Cayenne, one quart of vinegar. Put all the ingredients into a bottle, which shake well every day for a fortnight. When it is thoroughly steeped, strain and bottle, and it will be fit for use immediately. This will be found an agreeable relish to cold beef, etc.

M.E.