Chapter VI: Foreword (5)

Filling: The unbeaten white of one egg; add to this one-fourth cup orange pulp and juice, with the rotary egg beater gradually beat in one and one-half cups powdered sugar, beating it slowly. When that is stiff enough to hold its shape spread upon the cake. Long beating makes this icing spongy and white.

EGGLESS CAKE

Mrs. W. H. Muschlet

One cup apple sauce, unsweetened; one teaspoonful soda; one cup of sugar; one-half cup butter; one and one-half cup flour--depends on consistency of apple sauce; one teaspoonful ground cinnamon; one teaspoonful ground allspice; one-half teaspoonful cloves; one-half teaspoonful nutmeg; one-half cup citron, cut in small pieces; one or over cups of nuts. Mix flour, nuts and citron well. Cream butter and sugar till it pops; add apple sauce; which turns brown. Then add spices, flour, nuts and citron. Bake in moderate oven in flat pan about 35 minutes, probably 40 minutes. If preferred iced, cut in squares. Make double quantity, as the longer kept the better.

LADY BALTIMORE CAKE

Mrs. L. B. Maxwell

Take one cupful of butter; two cupfuls sugar; three and one-half cupfuls of flour; one cupful sweet milk; whites of six eggs; two teaspoonfuls baking powder; and one teaspoonful rose-water. Cream the butter, add the sugar gradually, beating continually; then the milk and flavoring; next the flour and baking powder and lastly the stiffly beaten whites of eggs, which should be folded into the dough. Bake in three layer cake tins in quite hot oven. To make the filling, dissolve three cups of sugar in one cupful boiling water; cook it until it threads; then pour it onto the stiffly beaten whites of three eggs, stirring constantly. To this icing add one cupful of chopped raisins, one cupful of nutmeats (pecans preferred) and five figs cut into very thin strips. This makes enough icing for top and sides of cake.

TUTTI FRUTTI CAKE

Mrs. Wm. J. Maiden

Two tablespoonfuls butter; one cupful sugar; one cupful milk; one egg; two cupfuls flour; two heaping teaspoonfuls baking powder; one-half cupful dates (pitted and chopped); one-half cupful English walnuts, chopped; one-half cupful raisins or figs (or both), chopped; three tablespoonfuls chocolate or cocoa; one teaspoonful vanilla. This makes two layers.

Filling: Three cupfuls 4x sugar; three tablespoonfuls cocoa; six tablespoonfuls melted butter; six tablespoonfuls hot coffee; one teaspoonful vanilla. Mix well and put on cake.

CREAM CAKE

Mrs. W. S. Holabird

One-half cup butter; one cup sugar; yolks of two eggs beaten light; one and three-fourths cups sifted pastry flour; two level teaspoonfuls baking powder; one-half cup cold water; whites of two eggs beaten dry; flavoring to suit.

Cream Filling: One-fourth cup sifted flour; one cup hot milk; one-third cup sugar; one-fourth teaspoonful salt; one egg beaten light; one ounce chocolate; one teaspoonful vanilla extract. Mix flour and salt with a very little cold milk; stir into the hot milk and cook ten minutes, add the chocolate and stir until it is melted and evenly blended with the flour mixture. Then beat in the egg mixed with the sugar, and lastly the vanilla.

LADY FINGER CAKE

Mrs. C. A. Bowman

Five eggs, beaten separately; six lady fingers, browned and grated; three-fourths cup almonds, ground fine; one cup sugar; vanilla to taste. Mix all together, putting in stiffly beaten whites last. Bake in two layers in moderate oven.

Filling: Yolk of one egg; one and one-half teaspoonfuls corn starch; sugar and vanilla to taste. Spread between layers and put whipped cream on top.

WEARY WILLY

Mrs. C. A. Carscadin

Whites of two eggs broken in a cup; enough soft butter to make the cup half full; fill the cup with milk. Sift one and one-half cups pastry flour; one cup sugar; two teaspoonfuls baking powder and pinch of salt. Turn the cup of liquid into the dry ingredients, flavor and beat ten minutes. Bake in rather slow oven in layers or loaf. If well beaten this is a delicious, fine grained cake.

SUNSHINE CAKES

Charlotte Pangburn

Seven eggs; the whites and yolks beaten separately and very stiffly. Then add one-fourth teaspoonful each of salt and cream of tartar; then fold in one cup of sugar sifted three times; also one cup of flour sifted three times, then flavoring, preferably orange flavor. Bake in a slow oven forty-five minutes.

DELICIOUS WHITE CAKE

Mrs. W. F. Barnard

One and one-half cups sugar; one-half cup butter; one cup sweet milk; two cups flour; one teaspoonful baking powder; whites of four eggs. Cream sugar and butter, add milk, then flour and baking powder. Lastly, add whites of eggs, stirring very little after whites are in.

WHITE CAKE (LAYER)

Mrs. Knap

Whites of eight eggs; one and one-fourth cups of granulated sugar; one-half cup water; three-fourths cup butter; two and one-half cups flour; two heaping teaspoonfuls of baking powder. Flavor.

SUNSHINE CAKE

Mary Roberts

Whites of seven eggs; yolks of five eggs; two-thirds cup flour, sifted five times; one cup sugar; one pinch salt; one-third teaspoonful cream of tartar; extract to taste. Beat whites very stiff, then add sugar; beat lightly, then add yolks beat thoroughly; add flour, stir lightly; then add extract. Put cream of tartar in eggs when half beaten.

GOOD LAYER CAKE

Mrs. H. D. Sheldon

One cup sugar; one-half cup butter; two eggs; one cup milk; two and one-half cups flour; two teaspoonfuls baking powder; flavoring. Cream sugar and butter, add eggs beaten lightly, then milk. Sift flour three times before measuring, baking powder with flour in final sifting.

GOOD LAYER CAKE

Mrs. W. F. Barnard

One-half cup butter; one cup sugar; one-half cup sweet milk; three eggs, beaten separately; one and one-half cups flour; one and one-half teaspoonfuls baking powder. Cream butter and sugar; add milk, yolks, flour and baking powder, and fold in whites. Bake in two layers or loaf.

GRAFTON CAKE

Mrs. Floyd E. Jennison

Beat two tablespoonfuls of butter (or substitute) to a cream; add gradually one and one-half cups of sugar; the yolks of two eggs (beaten light) and one cupful of warm water. Stir in two and one-half cups of pastry flour and beat continuously for five minutes. Add two teaspoonfuls of baking powder, one of vanilla and beat again. Now add the stiffly beaten whites, folded in carefully. Bake in two layers.

THE ROBERT E. LEE CAKE

Mrs. Deborah Kaufman

Three eggs; one cup sugar; one-half cup hot water; one and one-fourth cups flour; one teaspoonful baking powder; the grated rind of one orange. Beat sugar and yolks of eggs with small portion of orange peel and half of the beaten whites of eggs. Add hot water, and last the sifted flour with baking powder, and pinch of salt. Bake in two layers in hot oven.

Filling: The rest of the grated rind of orange, half cup sugar, the remaining whites of eggs; whip together and place between layers while cake is hot.

CRUMB CAKE

Mrs. A. Donald Campbell

One cup sugar; one cup flour; one-half cup butter; rub all together with one-half teaspoonful cinnamon and nutmeg; one-half teaspoonful salt. Set aside one-half cup of mixture. Then to portion left add one good sized cup of flour, two teaspoonfuls baking powder, one-half cup of milk, one egg. Mix thoroughly and put in baking pan and sprinkle the mixture, set aside, on top and bake slowly.

WHEATLESS SPONGE CAKE

Sabin School

Four eggs; three-fourths cup sugar; one-fourth cup corn starch; one-fourth cup potato flour; one-fourth teaspoonful vanilla. Beat whites of eggs stiff, add sugar and beat again. Add yolks beaten separately; fold in corn starch and potato flour sifted together; add vanilla. Bake in slow oven thirty-five minutes.

SPONGE CAKE

Mrs. E. P. Rowen

Two eggs, well beaten together; one cup sugar, beat into eggs for five minutes; one cup flour; one heaping teaspoonful baking powder in flour; one-half cup boiling water added last. Put into oven immediately.

PRUNE CAKE

Mrs. C. B. Martin

One and one-half cups sugar and two tablespoonfuls butter creamed; yolks of three eggs; white of one egg; add one cup chopped prunes, sweetened and cooked; English walnuts; one teaspoonful cinnamon; one-fourth teaspoonful cloves; little nutmeg; one cup sweet milk; level teaspoonful soda; heaping teaspoonful baking powder; two and one-half cups flour. Makes three layers.

Icing: Cream two cups pulverized sugar and one tablespoonful butter; add whites of two eggs beaten stiff.

WAR CAKE

Mrs. M. A. Flanders

One-half cup corn syrup; four scant tablespoonfuls butter; one-half cup milk; one egg, white and yolk beaten separately; fourteen graham crackers rolled fine; two tablespoonfuls flour; one teaspoonful baking powder; one-half teaspoonful vanilla; two tablespoonfuls chopped nuts and two tablespoonfuls raisins.

EGGLESS, MILKLESS, BUTTERLESS CAKE

Mrs. C. E. Seaton

Put in a saucepan one cupful of brown sugar; one cupful of water, two cupfuls of seeded raisins; one-third cupful of lard; one teaspoonful of cinnamon, one-quarter teaspoonful nutmeg; one-half teaspoonful cloves, ground, and a pinch of salt. Place over the fire and boil for five minutes. Let cool, then add one teaspoonful soda dissolved in a little hot water; two cupfuls flour, in which one-half teaspoonful of baking powder has been sifted. Put in a loaf cake pan and bake one hour in a moderate oven.

BUTTERLESS, EGGLESS, MILKLESS CAKE

Mrs. M. A. Flanders

Two cups raisins; one-half teaspoonful allspice; one-half teaspoonful cinnamon; two tablespoonfuls shortening; one-half teaspoonful salt; one cup boiling water; one cup brown sugar; one-half cup dates; boil five minutes; when cool, add two cups flour, one teaspoonful baking soda, dissolved in warm water. Bake in a loaf.

BLUEBERRY CAKE

Mrs. Henry Crossman

One quart of flour; three tablespoonfuls sugar; one teaspoonful baking powder; pinch of salt; two eggs; two cupfuls milk; piece of butter size of egg. Scatter baking powder, salt and sugar into flour and sift well, add the beaten eggs, melted butter and milk; stir all together a few minutes, then add berries, slightly floured. Bake in long square tin for twenty minutes or half an hour.

SPONGE CAKE

Mrs. Earl Combs

Three eggs; four tablespoonfuls of cold water: one cup powdered sugar; one cup flour and a pinch of salt; two teaspoonfuls baking powder; beaten whites of two eggs; bake in loaf or layers.

FIG CAKE

Mrs. J. E. Kelly

One-half cup raisins; one-half cup figs, cut fine; a level teaspoonful soda; one cup boiling water. Sit to one side while mixing; one cup sugar; one-half cup butter; one egg; one teaspoonful lemon extract; one heaping teaspoonful cinnamon; one-half teaspoonful cloves; two cups flour; add first mixture and bake in moderate oven.

Frosting: One and one-half cups powdered sugar; one-half cup butter, creamed together; two tablespoonfuls grated chocolate; two tablespoonfuls strong coffee; one teaspoonful vanilla. Do not cook frosting.

LAYER CAKE WITH APPLE FILLING

Mrs. W. F. Becker

Three tablespoonfuls butter; one scant cup sugar; one scant cup milk; yolks of two eggs; one one-fourths cups flour; two teaspoonfuls baking powder; one teaspoonful vanilla. Cream butter and sugar and add eggs; beat five minutes; add milk; then add flour sifted with baking powder; add vanilla, and beat five minutes and put in two layer pans, put filling between layers and on top.

Filling: Whites of two eggs; one-half cup sugar; two large grated apples; one teaspoonful vanilla. Beat one-half hour.

APPLE SAUCE CAKE

Mrs. H. D. Sheldon

One-fourth cup butter; one cup sugar; one egg yolk; one teaspoonful cinnamon; one-half teaspoonful cloves; little nutmeg; one cup apple sauce; one level teaspoonful soda; one cup raisins; two cups flour; pinch of salt. Cream butter and sugar, add egg well beaten and soda dissolved in the apple sauce; add raisins, mixed with flour and spices.

Frosting: One cup of confectioners' sugar; two tablespoonfuls melted butter, enough hot water to spread.

DATE CAKE

Mrs. Edward S. Smith

One cup of dates chopped fine; sprinkle over them one cup of boiling water, and one scant teaspoonful of soda. Let stand while you mix the cake. One cup of sugar; one tablespoonful of butter; one and one-third cups of flour; one-half cup of nut meats; vanilla. Mix and add dates. Bake slowly thirty-five minutes.

CHOCOLATE FUDGE CAKE

Mrs. J. G. Sherer

Dissolve two ounces chocolate in five tablespoonfuls boiling water. Cream one-half cup butter, adding gradually one and one-half cupfuls sugar; add yolks of four eggs, beaten thoroughly, then add the chocolate; one-half cupful milk; one and three-fourths cupfuls flour; two level teaspoonfuls baking powder; one teaspoonful vanilla and add beaten whites last.

Filling: Two cups sugar; one cup milk; one-half cup chocolate; butter size of a walnut. Boil until thick enough and beat until rather stiff. Spread on cake.

CHOCOLATE CAKE

Sharlotte Pangburn

Two cups of brown sugar; one-half cup of butter; one-half cup of sour milk; two eggs. Cream this together. Then dissolve one teaspoonful (level) soda in one-half cup of hot water; one teaspoonful baking powder. Grate one-third cake of Baker's chocolate; add hot water and soda and stir with cake. Lastly add two heaping cups of flour. For layer or loaf cake.

CHOCOLATE CAKE

Mrs. T. C. Hollenberger

One-half cake chocolate; three-fourths cup brown sugar; one-half cup sweet milk; cook until smooth. Add one teaspoonful vanilla. When cold, add to the following: Cake one-half cup butter, one cup brown sugar, two eggs, one-half cup milk, one and one-half cups flour, one teaspoonful soda. Beat whites of eggs separately.

GRAHAM CRACKER CAKE

Mrs. Paul Klein-exel

One-third cup butter; one cup of sugar; three-fourths cup milk; three eggs beaten separately; one package of graham crackers, ground fine; one cup of nuts, one walnut; two teaspoons baking powder. Bake in two layers for twenty minutes.

HICKORY NUT CAKE

Mrs. William S. Wood

One and one-half cupfuls sugar; one-half cupful butter; one cupful sour milk; one teaspoonful soda; two eggs; three cupfuls flour; one cupful stoned raisins; one and one-half cupfuls nut meats, cut up, and one teaspoonful cinnamon.

POTATOE CAKE

Mrs. William Molt

One cup cold boiled potatoes, grated; two cups flour; one cup grated chocolate; two cups sugar; three-fourths cup butter; one-half cup each of chopped almonds and raisins; one-half teaspoonful each of ground cloves, cinnamon and vanilla; five eggs, beat in one at a time; one cup sour cream, or milk; one teaspoonful soda. Bake one hour.

LIZZIE'S NO-EGG CAKE

Mrs. C. A. Carscadin

One cup sour milk; one teaspoonful soda; one cup chopped raisins; two cups flour; one teaspoonful each of cinnamon and cloves; one cup granulated sugar; one-half cup butter and a pinch of salt.

POOR MAN'S CAKE

Mrs. K. Larson

One tablespoon butter; one cup sugar; one teaspoonful soda; one teaspoonful baking powder; two cups flour; one cup raisins; two teaspoons vanilla; one teaspoonful allspice; one cup sour milk; one egg beaten.

RYE BREAD TORTE

Mrs. Harry M. Boon

Four eggs, separate yolks and whites; three-fourths cup butter; one and three-fourths cups each of sugar and rye bread. Let the rye bread dry so it can crumble. Baked in two layers with whipped cream between makes a very rich cake.

DARK CAKE

Mrs. C. A. Carscadin

One-half cup brown sugar; one egg; one-quarter cup each of butter, molasses and strong coffee; one and one-quarter cups flour; one-half cup each of raisins and currants; one-half teaspoonful each of soda, cinnamon and cloves; one-quarter teaspoonful mace. Mix together in above order and bake.

DEVIL'S CAKE

Mrs. R. H. Wheeler