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#12 - CAKES

Size: 5" x 3"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


INDIAN CAKES.--Use half a pint of flour, same quantity of corn meal, nearly a pint of cold milk, two eggs, one teaspoonful each of salt and baking powder, a pint of boiling water; put the sugar, salt and meal into a dish, upon which pour the boiling water; after beating thoroughly, add the cold milk. Let this mixture stand until it is perfectly cold, then mix the flour and baking powder and sift into the dish; mix thoroughly, and add the eggs, well beaten. Have the cakes quickly cooked and well browned.

FLANNEL CAKES.--Dissolve two ounces of butter and one quart of milk, add one teaspoonful of salt, four eggs well beaten, half a teacup of yeast, and flour enough to make a stiff batter. Let it rise over night, and bake on a hot griddle.

FRENCH PANCAKES, WITH PRESERVES.--Take three-quarters of a pint of good cream, five eggs, two dessertspoonsful of flour, and two of pounded sugar. Use apricot or raspberry jam. Whip the cream to a froth and strain it. Whisk the yolks and whites of five eggs separately and stir them into the flour and sifted white sugar; mix gradually with the frothed cream, and pour it into shallow tins. Put them into a moderate oven for about twenty minutes, and when done place one on the other, with a layer of raspberry or apricot jam between them. The peel of half a lemon, grated, is an improvement.

RICE PANCAKES.--Boil half a pound of rice to a jelly; when cold, mix with it a pint of cream, two eggs, a little salt and nutmeg; stir in four ounces of butter just warm, and add as much flour as will make batter thick enough. Fry in as little lard as possible.