GOOD COOKS

Shannon News, 6 March 1928, Page 4

GOOD COOKS

' OF ltrill OU TiilXA UY DAVS.

A rich black cake was one of Martha Washington’s favourite recipes and the cake was served at a wedding of Nellie Curtis, which was solemnised at Mount Vernon, 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 sfiffi froth. Work up two pounds of butter to a cream, and add to it the beaten egg whites, \ 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-half pounds of sifted flour, and five pounds of dried fruit. Add to this one whole nutmeg, grated; one-fourth teaspoon of ground cloves, one teaspoon of mace, one cup of grape w r ine and some French brandy. Five and one-half hours will be 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 batter. —put in well-greased pans—deep pans preferable—and bake in a moderate oven.