|
|
LAYER CAKES
| ALMOND
JELLY CAKE |
| Three coffee-cups sugar, one heaping
coffee-cup butter, and the yolks of six eggs, beaten together to a cream;
five even cups sifted flour, four teaspoonfuls baking powder; one and
one-half cups sweet milk; the whites of the six eggs beaten to a stiff
froth, and added last; with one teaspoonful lemon flavoring. Bake in
layers. ALMOND SAUCE FOR FILLING.-- Three pounds almonds, blanched and
pounded to a paste, one and one-half coffee-cups fresh, pure sour cream,
one and one-half coffee-cups sugar, four eggs (whites and yolks beaten
thoroughly together). Stir all together, and add vanilla enough to drown
the taste of sour cream. |
| BLACKBERRY
JAM CAKE (1) |
| 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 (2) |
| 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 (3) |
| 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. |
| CHOCOLATE
CAKE (1) |
| 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 (2) |
| 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 (3) |
| 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. |
| CHOCOLATE
CAKE (4) |
| 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. |
| COLUMBIA
CAKE |
| Two cups of coffee A sugar and one cup of
butter creamed together; add slowly one cup of sweet milk, three full cups
of flour, in which three teaspoons of baking powder have been stirred, and
the whites of eight eggs. Flavor to suit taste. Bake in layers, and put
together with boiled frosting and chocolate creams, or stir into the
frosting one pound of seeded raisins, or a glass of currant jelly. Any one
of these will make a delicious cake. |
| CREAM
CAKE (1) |
| 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 (2) |
| 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 (3) |
| 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 (4) |
| 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 |
| 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. |
| DELICIOUS
CHOCOLATE CAKE |
| 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. |
| DELMONICO'S
CAKE |
| One-half cup of butter, two cups of sugar,
two teaspoonfuls of baking powder, two-thirds of a cup of sweet milk,
three cups of sifted flour, the whites of eight eggs, beaten stiff. Cream
the butter and sugar; add the milk; then the flour; beat thoroughly; then
add the eggs; and flour, with vanilla. FILLING.-- Two cups of maple or
brown-sugar, one cup of milk, a lump of butter the size of a walnut, a
tablespoonful of vanilla, or any flavor. Boil till it gets like candy;
beat to a cream. |
| DEVILS
FOOD CAKE (1) |
| 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 (2) |
| PART I.-- One cup brown sugar, three
quarters of a cup butter, one-half cup sour milk, two and one-half cups
sifted flour, one level teaspoon soda, yolks of three eggs, whites of two.
Stir this together, and then add-- PART II.-- One cup brown sugar,
one-half cup sweet milk, one cup grated chocolate, put this on the stove,
let it dissolve, and add while still warm to Part I. Bake in two layers,
and put icing between. |
| ENGLISH
WALNUT CAKE |
| One and one-half cups of sugar, one-half cup
of butter, one-half cup of water, one and one-half cups of flour, one-half
cup of corn starch, two teaspoons of baking powder, the whites of six
eggs. Flavor with lemon. Bake in layers. FILLING.-- Two cups of light
brown sugar, one-half cup of water. Boil until it threads, and stir in the
whites of two eggs, beating until it creams; them stir in one pound of
English walnuts, chopped fine. |
| EXCELLENT
WHITE CAKE |
| 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. |
| FAVORITE
SNOW CAKE |
| Beat one cup butter to a cream; add one and
one-half cups flour, and stir thoroughly together; then add one cup corn
starch, and one cup sweet milk, in which three teaspoons baking powder
have been dissolved; lastly, add the whites of eight eggs, and two cups
sugar, beaten together. Flavor to taste. Bake in sheets, and put together
with icing. |
| FIG
CAKE |
| 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. |
| GRAPE
JAM CAKE |
| This may be made like blackberry jam cake,
only substituting grape jam for the blackberry. |
| ICE-CREAM
CAKE |
| 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. |
| JELLY
CAKE |
| One cup sugar, two tablespoons butter, five
tablespoons sweet milk, three eggs, one teaspoon soda, two teaspoons cream
tartar. Flavor with lemon. Bake in layers, and spread with jelly. |
| LEMON
CREAM CAKE |
| 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. |
| LEMON
JELLY CAKE |
| 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. |
| MAPLE
CAKE |
| 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. |
| NEAPOLITAN
CAKE |
| 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. |
| ORANGE
CAKE |
| Two-thirds cup butter, two small cups sugar,
one cup milk, three teaspoons baking powder, the yolks of five eggs, three
small cups flour. Bake in jelly tins. FILLING.-- Whites of three eggs,
beaten to a stiff froth, juice and grated rind of one orange, sugar to
give the right consistency to spread between the layers; put white
frosting on the top. |
| RIBBON
CAKE |
| One small half cup of butter, one cup of
sugar, two eggs, two-thirds cup of water, two cups of flour, two teaspoons
of baking powder. Take out two layers in tins; leave enough for a third
layer, and put in it one teaspoon of cinnamon, and one teaspoon of cloves.
Bake; put dark layer in middle, and icing between all. |
| ROLL
JELLY CAKE |
| 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. |
| TEA
CAKE |
| One egg, one cup sour cream, one-half
teaspoon soda in one pint flour, butter the size of half an egg, one cup
sugar. CARAMEL DRESSING.-- One pint light brown sugar, butter the size of
an egg, one-half cup sweet milk. Cream the butter and sugar; then add
milk, and cook until it hardens in water like taffy; beat until cool
enough to spread smoothly. |
| VANITY
CAKE |
| 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. |
| YELLOW
LAYER CAKE |
| 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. |
| WHITE
LAYER CAKE (1) |
| 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. |
| WHITE
LAYER CAKE (2) |
| One-half cup butter, two cups sugar, whites
of five eggs, one cup milk, two and one-half cups flour, two teaspoons
baking powder, one teaspoon vanilla. |
|
|
|
