Chapter IV: Preface (3)

The yolks of four eggs, one cup of sugar, one cup of flour, four tablespoonfuls of cold water, one teaspoonful of baking powder; add the whites of four eggs. Bake in a quick oven, but not too hot.

SPONGE CAKE. MRS. HARRY TRUE.

One cup of sugar, one and a half cups of flour, three eggs, two tablespoons of water, one heaping teaspoon of baking powder.

SPONGE CAKE. MRS. P. O. SHARPLESS.

Four eggs, one and a third cups of sugar, three tablespoonfuls of water, and two cups of flour, through which has been sifted two small teaspoonfuls of baking powder. Flavor with lemon extract.

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SPONGE CAKE. MRS. T. H. LINSLEY.

One cup of sugar, one cup of flour, three eggs. Beat altogether fifteen minutes; add one-half cup of milk, and one teaspoonful of baking powder.

LEMON CAKE. MRS. T. H. LINSLEY.

Three cups of powdered sugar, and one cup of butter rubbed to a cream. Stir in the yolks of five well-beaten eggs. Dissolve one teaspoon of salaratus in a teacup of milk; add this, and then the juice and grated rind of one lemon, and the whites of the eggs. Sift in as lightly as possible four teacups of flour, and put in pan. Bake about one-half hour.

MARBLE CAKE. MRS. C. H. WILLIAMS AND MRS. ELIZABETH McCURDY.

LIGHT PART.--One and one-half cups sugar, one-half cup butter, one-half cup sweet milk, one-half teaspoon soda, one teaspoon cream tartar, whites of four eggs, two and one-half cups flour.

DARK PART.--One cup brown sugar, one cup molasses, one-half cup butter, one half cup milk, one-half teaspoon soda, one teaspoon cream tartar, two and one-half cups flour, yolks of four eggs, one-half tablespoon each of ground cloves, allspice, cinnamon, and nutmeg.

When both parts are ready, drop a spoon of light and then one of dark in the pan.

POUND CAKE. MRS. U. F. SEFFNER.

One pound of butter, one pound of sugar, one pound of flour (sifted), ten eggs (beaten separately), one-half teacup of rose water, one nutmeg (grated), one pound of citron. Wash the citron; chop it fine. Beat the butter and sugar to a cream; add the rose water and nutmeg, then the yolks of eggs, and part of the flour; then the whites of eggs and remainder of the flour; lastly, the fruit, lightly floured. Bake in a moderate oven about two or two and one-half hours. Line the pan with white paper.

HICKORY NUT CAKE. MRS. C. C. CAMPBELL.

One and one-half cups sugar, one-half cup butter, three-fourths cup sweet milk, three cups flour, two teaspoonfuls baking powder, two eggs, one cup hickory nut meats.

MOTHER'S OLD-FASHIONED CAKE. MRS. O. W. WEEKS.

One and a half cups of brown sugar, two eggs, one teacup of sour cream, one even teaspoon of soda, about two and a half cups of flour. If sour cream is not used, take instead one cup of milk, and one-half cup of butter.

LOAF CAKE. MRS. R. H. JOHNSON.

One pint bread dough; one cup sugar, one-half cup butter, one egg, one-half teaspoonful baking powder. Spice, raisins, and citron to taste.

LOAF CAKE. MRS. ELIZA BOWEN.

Mix one pint of milk with two quarts of flour and one cup of yeast, let stand in a warm place all night. In morning, beat until very light four eggs, one pound of sugar, three-eighths pound of butter, one teaspoon of salt, one teaspoon cinnamon, half a nutmeg; mix with the dough thoroughly, and beat for a long time. When raised again, dredge with flour, a cup of seeded raisins, half a pound of currants, one-fourth pound of citron; add to dough; put into the pan, and let stand to rise again for half an hour. Bake in an oven suitable for bread. This cake will keep a long time.

RAISIN CAKE. MRS. FRANK ARROWSMITH.

Two cups of brown sugar, one scant cup of butter, one cup of sweet milk, four eggs, one and one-half teaspoons of baking powder, three cups of flour, one teaspoon each of cinnamon and cloves, one pound of raisins. This makes two cakes. Pour boiling water on the raisins, and let stand a few minutes before stoning them.

DRIED APPLE FRUIT CAKE. MRS. W. H. ECKHART.

Take three cups of dried apples, and soak over night; then chop them fine, and cook slowly for three hours in three cups of baking molasses, stirring often; let cool over night. Then take two cups of sugar, one cup of butter, three eggs, four cups of flour, two teaspoons of baking powder, two teaspoons of ground cinnamon, two teaspoons of ground cloves, one grated nutmeg, two cups of raisins, one cup of citron (cut fine), and one pound of figs (chopped). Lastly, add the cooked apples. Stir all together, and bake as you would other fruit cake for two hours or longer in rather slow oven.

"ELECTRIC LIGHT FLOUR" is pure, white, and nutritious.

APPLE FRUIT CAKE. MRS. T. H. LINSLEY.

One cup of butter, two cups of sugar, one cup of sweet milk, two eggs, one teaspoon of soda, three and one-half cups of flour, two cups of raisins, two cups of dried apples, soaked over night, chopped fine, and then stewed in two cups of molasses. Beat butter and sugar to a cream; add milk, in which dissolve the soda; then the beaten eggs, the flour, and lastly, stir in well the raisins and apples. Bake one and a half hours.

COFFEE CAKE. MAUD STOLTZ.

One cup brown sugar, one cup molasses, one cup boiling coffee, one-half cup lard, one-half cup butter, one egg, one teasponful soda, one teaspoonful salt, one tablespoonful cloves, one tablespoonful cinnamon, one tablespoonful allspice, one tablespoonful vanilla, one tablespoonful lemon, one nutmeg, one cup chopped raisins, four cups flour.

COFFEE CAKE. MRS. BECKIE SMITH AND MRS. JOSIE C. YAGER.

One cup brown sugar, one cup molasses, one-half cup butter, one cup strong liquid coffee, one or two eggs, four cups flour, one teaspoon soda, one tablespoon cinnamon, one teaspoon cloves, one nutmeg, one pound raisins, one-half pound currants, citron as you like. Mix the cake part, adding soda last. Dredge the fruit with flour before putting in. Bake in one large loaf, or two smaller ones.

Use "ELECTRIC LIGHT FLOUR" with these cake recipes.

COFFEE CAKE. MRS. T. H. LINSLEY.

One cup butter, two cups brown sugar, one cup liquid coffee, six eggs, one cup currants, one cup raisins, two teaspoons ground cinnamon, two teaspoons ground cloves, one teaspoon soda, and three cups flour.

HICKORY NUT CAKE. MRS. T. H. LINSLEY.

One cup butter, two cups sugar, five eggs, one cup sweet milk, one pint hickory nut meats, one pound raisins or currants, one pound flour, one heaping teaspoon baking powder.

HICKORY NUT CAKE. MRS. W. C. RAPP.

Two cups of sugar, one-half cup of butter, one cup of sweet milk, two and a half cups of flour, three teaspoons of baking powder, two eggs, and one pint of nut kernels.

RAISED CAKE. MRS. JENNIE HERSHBERGER, TIFFIN, OHIO.

Three cups bread sponge, three cups sugar, one cup butter, three eggs, one teaspoonful soda dissolved in a little water, one pound raisins, one teaspoonful each of cloves, cinnamon, nutmeg, and allspice; flour enough to stiffen.

FRUIT CAKE. MRS. A. A. LUCAS.

One pound of brown sugar, one pound of browned flour, three-quarters of a pound of butter, one cup of molasses, twelve eggs, two pounds of stoned raisins, two pounds of currants, one-half pound of citron cut in strips, one-half pound of figs chopped fine, one-half pound of almonds chopped fine, two wine glasses of boiled cider, two ounces of vanilla, one tablespoon of ground cinnamon, one small tablespoon of ground cloves, one tablespoon of ground mace, one grated nutmeg, a little pepper, and three teaspoons of baking powder. Bake three hours.

FRUIT CAKE. MRS. T. H. LINSLEY.

One cup butter, one cup brown sugar, two-thirds cup molasses, three cups flour, one-half cup sour milk, one cup raisins, one cup currants, one teaspoon soda in milk, four eggs, citron and spice to taste.

FRUIT CAKE. MRS. G. H. WRIGHT.

One pound flour, one pound brown sugar, one pound citron, two pounds raisins, two pounds currants, three-fourths pound butter, one pound almonds, one ounce mace, one cup molasses, one-half teaspoon soda stirred in molasses, ten eggs. Stir sugar and butter to a cream; then add whites and yolks of eggs, beaten separately. Stir in flour gradually, and molasses and spices; lastly, the fruit. This makes three loaves. Bake in a moderate oven.

FRUIT CAKE. MRS. JOHN EVANS.

Two cups butter, two and one-half cups sugar, two and one-half cups molasses, eight cups flour, two cups sour milk, eight eggs, two teaspoonfuls soda, three pounds raisins, three pounds currants, one pound citron, one pound figs, two lemons (grate the rind and squeeze the juice), two glasses of jelly, cloves, mace, cinnamon, and nutmegs. Mix flour and fruit alternately. Bake three and one-half hours.

PLAIN FRUIT CAKE. MRS. R. H. JOHNSON.

One cup sugar, one-half cup butter, three cups flour, one cup water, two eggs, one teaspoonful baking powder, one pound seeded and chopped raisins; nutmeg, cinnamon, and citron to taste.

BLACK WEDDING CAKE. MRS. J. J. SLOAN.

One cup butter, one and one-half cups brown sugar, one cup molasses, one cup sweet milk, three cups flour, two teaspoonfuls baking powder sifted into flour, five well beaten eggs, two pounds raisins, one pound currants, one-half pound chopped citron, one-half teaspoonful ground allspice, one-half teaspoonful cinnamon, one-half a nutmeg. Put flour in oven, and brown--be careful not to burn. Dredge fruit, and add last.

WHITE FRUIT CAKE. MRS. SAMUEL SAITER.

Cream one pound butter and one pound powdered sugar together; to this add the beaten yolks of twelve eggs, one pound sifted flour, and two teaspoons baking powder. Grate one cocoanut, blanch and chop one half pound almonds; slice one and one-half pounds citron; add to batter and stir in beaten whites of eggs. Put in a pan lined with greased paper, and bake two hours. When cold, ice.

If you use "ELECTRIC LIGHT FLOUR" with the recipes in this book, you have no trouble.

LAYER CAKES.

EXCELLENT WHITE CAKE. MRS. W. C. BUTCHER.

Beat two cups of sugar and three-fourths cup of butter to a cream, and then add three-fourths cup of water, three heaping cups of flour, the whites of six eggs beaten to a stiff froth, three teaspoons of baking powder, and one teaspoon of vanilla. Bake in layer pans, and put together with frosting.

WHITE LAYER CAKE. MRS. A. C. AULT.

Two cups sugar, one cup butter, one cup sweet milk, four cups sifted flour, four teaspoonfuls baking powder, whites of four eggs. Flavor to taste.

YELLOW LAYER CAKE. MRS. A. C. AULT.

One and one-half cups sugar, one-half cup butter, one-half cup milk, one and one-half cups flour, one-half cup corn starch, two teaspoonfuls baking powder, three eggs (separate whites). Flavor to taste.

BLACKBERRY JAM CAKE. OZELLA SEFFNER.

Two-thirds cup of butter, one full cup of brown sugar, one cup of blackberry jam, one-half cup of sweet milk, three eggs, two cups of flour, two teaspoons of baking powder, one teaspoon each of cinnamon and allspice, one-half teaspoon of cloves, one-quarter cup of chopped citron, one cup of either walnuts or hickory nuts, vanilla flavoring. Bake in layers and fill between with either frosting or fig paste.

BLACKBERRY JAM CAKE. MRS. M. S. LEONARD, MRS. EVA L. FLETCHER, GAIL HAMILTON.

One cup coffee A or light brown sugar, one-half cup butter, two cups flour, one cup blackberry jam, three eggs, three tablespoons sour cream, one teaspoon soda, two teaspoons cinnamon, one-half a nutmeg. Put in the ingredients in the order given. Bake in layers, and finish with boiled icing.

BLACKBERRY JAM CAKE. MRS. ALICE KRANER.

One cup brown sugar, one-half cup butter, one cup jam, one-half cup seeded raisins, two cups flour, three eggs, two teaspoons baking powder, four tablespoons sweet milk, one teaspoonful cinnamon, one-half nutmeg. Bake like jelly cake, with icing between layers.

GRAPE JAM CAKE. MRS. J. EDD THOMAS.

This may be made like blackberry jam cake, only substituting grape jam for the blackberry.

CHOCOLATE CAKE. WINONA HUGHES.

One cup brown sugar, one-half cup butter, one-half cup sweet milk, two eggs, two cups flour, one teaspoon soda dissolved in a little warm water and then added to the milk.

Make a cream of one cup grated chocolate, two-thirds cup brown sugar, one-half cup sweet milk, yolk of one egg, and one teaspoon vanilla. Cook up until like cream, and mix into above cake. Bake in slow oven in two layers, or in one shallow pan; frost with a white frosting, or the following--

CHOCOLATE FROSTING.--Put enough water over a cup of white sugar to dissolve it; grate into it two squares of chocolate, and boil until thick enough to spread. Put on cake when cool.

CHOCOLATE CAKE. MRS. HARRY TRUE.

One scant cup butter, two cups sugar, two cups flour, one-half cup sweet milk, three eggs, two teaspoons baking powder, one-half teaspoon vanilla; add a small quarter cake of chocolate, grated and dissolved in one-half cup boiling water. Allow this to cool before adding it to the cake. Leave out the white of one egg for icing between the layers of cake.

CHOCOLATE CAKE. MRS. JOHN D. STOKES.

Grate one-half cup chocolate; mix with one-half cup milk, yolk of one egg, one cup pulverized sugar, one teaspoon vanilla. Boil until chocolate and sugar are melted. Let this cool while making cake from one cup sugar, one-half cup butter, one-half cup milk, two cups flour, two eggs, two teaspoons baking powder; add to this the boiled chocolate, and bake in layers.

FILLING.--Boil two cups granulated sugar and six tablespoons water until it threads; then stir into it the whites of two eggs, well beaten. Flavor with vanilla.

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DELICIOUS CHOCOLATE CAKE. MIRIAM DE WOLFE.

Three-fourths cup butter, two cups sugar, one cup sweet milk, three scant cups flour, three teaspoonfuls baking powder; lastly, the whites of five eggs, beaten to a stiff froth. Bake in layers.

ICING.--Boil two cups of sugar to a taffy; add the white of one egg, beaten to a stiff froth and one ten cent cake of German chocolate, grated. Beat the icing continually while stirring in the white of egg and until it is almost cold.

CHOCOLATE CAKE. MRS. J. C. WALTER.

One and one-half cups sugar, two-thirds cup butter, one teaspoonful vanilla, two thirds cup milk, two cups flour, three level teaspoonfuls baking powder, whites of five eggs, well beaten.

ICING.--One and one half cups sugar, one half cup milk (or a little more), a lump of butter the size of a walnut, one teaspoonful vanilla. Boil until waxy; remove from fire; beat until stiff. Spread melted chocolate on bottom and top of layers, and put the cream icing between.

CREAM CAKE. MRS. JOSIE YAGER.

One cup sugar, three eggs, one and one-half cups flour, three tablespoons water, two teaspoons baking powder, flavoring to taste. Bake in about three layers and put between them this--

CREAM.--Three-quarters pint milk, one egg, two tablespoons corn starch, three tablespoons sugar. Put milk on to boil; mix other ingredients together; put in milk, and boil until it thickens. Flavor to taste when cool.

CREAM CAKE. MRS. FENTON FISH.

Two tablespoons butter, two teacups sugar, three eggs, one-half teacup sweet milk, two tablespoons cold water, two teacups flour, two teaspoons baking powder. Bake quickly in three or four round tins.

CREAM.--One-half pint milk, one-half teacup sugar, a small piece butter, one egg, one tablespoon corn starch, boil until very thick. When nearly cold, flavor with vanilla. When the cakes are cool, put them together with it.

CREAM CAKE. MRS. NED THATCHER.

Two cups white sugar, one-half cup butter, one cup sweet milk, one cup corn starch, two cups flour, two teaspoonfuls baking powder, whites of seven eggs, beaten and added last.

FILLING.--Whip one pint cream; sweeten and flavor to taste, and spread between layers.

CREAM CAKE. MRS. G. H. WRIGHT.

Two cups granulated sugar, three-fourths cup butter, one cup sweet milk, three cups sifted flour, three teaspoons baking powder sifted in the flour, the well beaten whites of eight eggs. Bake in three layers.

One pint rich sweet cream, whipped with one small teacup sugar. Flavor to taste, and put between layers.

CUSTARD CAKE. MISS ANN THOMPSON.

Four eggs, one and one-half cups sugar, two tablespoons water, two cups flour, two teaspoons baking powder.

FILLING.--One egg, one-half pint sweet milk, one-half cup sugar, two tablespoons flour, butter size of hickory nut. Flavor to taste.

LEMON CREAM CAKE. MRS. C. H.

One-half cup butter, two cups sugar, one cup sweet milk, three eggs (yolks and whites beaten separately), three cups flour, three teaspoonfuls baking powder.

FILLING.--One cup sugar, two teaspoonfuls butter, two eggs, and the grated rind and juice of two lemons; mix all together, and boil to consistency of jelly. Spread between layers, and dust powdered sugar on top.

ICE-CREAM CAKE. MRS. C. H.

One cup butter rubbed with two cups white sugar to a cream, one cup sweet milk, three and one-half cups flour, three level teaspoons baking powder, and whites of eight eggs. Bake in jelly tins, and put together with boiled icing flavored with orange.

ROLL JELLY CAKE. GAIL HAMILTON.

Four eggs (yolks and whites beaten separately), one and one-half cups sugar, one and one-half cups flour, two tablespoonfuls water, one-half teaspoonful baking powder mixed with the flour. Bake in dripping pan; spread with jelly, and roll.

LEMON JELLY CAKE. IVA FISH.

Yolks of three eggs, and one cup of sugar, well beaten; one cup of flour, one heaped teaspoon of baking powder; about one-half cup of water, a little salt, whites of three eggs, well beaten.

JELLY.--Juice and grated rind of one lemon, one cup of sugar, one egg, one cup of water, one tablespoon of corn starch dissolved in part of the water. Put all together, and boil in a pail of water until it thickens.

FIG CAKE. MRS. C. C. CAMPBELL.

Whites of six eggs, two cups white sugar, one cup butter, one cup sweet milk, two teaspoonfuls baking powder, three scant cups flour.

FILLING.--One pound cut figs, one pint cream, whipped and sweetened. Put a layer of fig; then one of cream.

NEAPOLITAN CAKE. MRS. A. C. AULT.

DARK PART.--One cup brown sugar, one-half cup butter, one-half cup molasses; one-half cup strong coffee, two eggs, two and one-half cups flour, one cup raisins, one teaspoon each of soda, cinnamon, and cloves, one and one-half teaspoons mace.

WHITE PART.--Two cups sugar, one-half cup butter, one cup sweet milk, two cups flour, one cup corn starch, white of two eggs, one teaspoon baking powder.

MAPLE CAKE. MRS. C. C. CAMPBELL.

One cup sugar, two tablespoonfuls butter, two eggs (leaving out the white of one), three-fourths cup cold water, two and one-half cups flour, three teaspoonfuls baking powder.

FROSTING.--One-half cup maple syrup or sugar; boil to a taffy; pour over the beaten white of one egg.

VANITY CAKE. MRS. JOHN LANDON.

One and a half cups sugar, half cup butter, half cup sweet milk, one and one-half cups flour, half cup corn starch, teaspoonful baking powder, whites of six eggs; bake in two cakes, putting a frosting between and on top. Grate cocoanut all over.

DEVILS FOOD CAKE. MRS. FENTON FISH.

Two cups darkest brown sugar, one-half cup butter, two eggs, one-half cup sour milk, three cups flour, one pinch salt; mix thoroughly together. Take one-half cup boiling water; stir into this one teaspoon soda, and one-half cup grated Baker's chocolate; stir into batter.

FILLING.--Two cups dark brown sugar, one-half cup butter, one-half cup sweet milk or cream. Cook until it threads.

DEVILS FOOD CAKE. MRS. G. H. WRIGHT.