GOOD COOKS

Manawatu Times, Volume LIII, Issue 6544, 28 February 1928, Page 11

GOOD COOKS

OF REVOLUTIONARY DAYS. A rich black cake was one of Martha Washington’s favourite recipes and the cake was served et a wedding of Nellie Curtis, which was solemnised at Mount Vompn,; on February 22, 1799, the last birthday that Washington spent on earth. The recipe Is suggestive of a colonial wedding of' the South, for its lavish quantities call up visions of rich plantation living. ' Twenty eggs; separate the whites from the yolks; beat .the whites to a stiff froth. Work up two pounds of butter to a cream, aiid add to it the beaten egg whites, a spoonful at a time, until well mixed. Then add two pounds of finely powdered sugar in the same manner. Add the wellbeaten yolks of eggs, two and a-holf pounds of sifted flour, and five pounds of dried fruit. Add to this one whole nutmeg, grated: one-fourth teaspoon of ground cloves, ;ono teaspoon of mace, one cup of grape wine and some French brandy. Five and one-half hours will bo required to bake it if it is baked in one large pan.. Dolly Madison Was another of the good cooks of Revolutionary days. Her cake recipe she recommended above all others. Beat one pound of butter to a cream, add to It the well-beaten yolks of six eggs which have been previously mixed with one pound of sugar. Then add the wellbeaten whites of the eggs and one pound of sifted flour, alternately. After this is well mixed add one whole nutmeg, grated;'-one tablespoon of mace, three tablespoons of lemon juice and a little grated rind, and one dessertspoon of soda. Stir the ingredients quickly together and add enough milk to make a smooth bat-: ter, —put ‘in well-greased pans—deep pans preferable—and bake in a moderate oven.