Cake

All ingredients should be properly prepared before commencing to mix any of them.

Eggs beat up much lighter and sooner by being placed in a cold place some time before using. Flour should always be sifted before using, and cream of tartar or baking powder should be thoroughly mixed with the flour; butter should be placed where it will become moderately soft, but not melted.

Eggs should be well-beaten, whites and yokes separately. Always stir the sugar and butter to a cream, then add the beaten yolks, the milk, the beaten whites, and lastly the flour. If fruit is used, dredge with sifted flour, and stir in gradually and thoroughly. Never stir cake after the butter and sugar is creamed, but beat it down from the bottom up, and over; this laps air into the cake batter and produces little air cells which cause the dough to puff and swell when in contact with the heat. To ascertain when cake is done, run a broom straw into the middle of it; if it comes out clean and smooth, the cake will do to take out.

FROSTINGS - ICINGS - FILLINGS

Allow, for the white of one egg, one small teacupful of powdered sugar. Break the eggs and throw a small handful of the sugar on them as soon as you commence beating; keep adding it at intervals until it is all used up. The eggs must not be beaten until the sugar has been added this way, which gives a smooth tender frosting, and one that will dry much sooner than if made the old way. Add flavoring.

BOILED ICING

To white of one egg allow one small teacupful of sugar, and just water enough to moisten well. Boil your sugar and water until the syrup spins a thread, then beat slowly into well beaten whites of eggs, beating steadily until all is thoroughly mixed and light. Add flavoring. For chocolate stir your ground unsweetened chocolate into the boiled icing.

BOILED FROSTING

1 pint granulated sugar, 3 tablespoons water.

2 eggs (whites only.)

Boil sugar and water until it spins threadlike when slowly dropped from tip of spoon. Have the whites of eggs beaten stiff and pour hot syrup over, beating hard all the time. Flavor with any preferred extract.

ALMOND FROSTING

3 eggs.

1 pound almonds<./p>

3 cups sugar.

Blanch almonds, pound them in a mortar with a little sugar, till a fine paste.

Beat eggs and fine white sugar to stiff icing, then add almond paste, mixing thoroughly. Cover cake with thick coating of this and afterward with plain icing.

MAPLE FROSTING

1/4 cup maple syrup, 2 tablespoons Karo corn syrup, 2 egg whites.

Boil maple syrup and Karo corn syrup to 240 degrees F., or to the soft ball stage. Pour in a fine stream on the whites of eggs, beating constantly meanwhile; beat occasionally until cold. If the frosting does not hold its shape, set the bowl in a double boiler (over boiling water) and keep moving it from the bottom until it thickens perceptibly. Leave it rough on cake.

TUTTI FRUITTI ICING

1 ounce chopped citron 1 ounce seedless raisins 1 ounce blanched almonds.

1 ounce candied cherries 1 ounce candied pineapple.

Mix with boiled icing.

BANANA FILLING

Cut fine the desired amount of bananas, mix thoroughly with sufficient sugar to make paste that will spread well, and place between the layers. Cover the cake with boiled icing, and if to be served soon, lay long pieces of banana on top.

CARAMEL FILLING

1 cup brown sugar 1/2 cup cream 1 tablespoon butter

Boil until it starts to string from spoon.

CHOCOLATE FILLING

Mrs. Gibson.

1 cup sugar, 1 tablespoon butter, pinch of salt

3/4 cup milk ,2/5 cake chocolate.

Boil together until it' thickens, stirring constantly.

CREAM FILLING

1/4 cup hot water, 1 cup powdered sugar, 1 tablespoon grated cocoanut.

1 egg white, 1/2 cup chopped walnuts, 1/2 cup raisins.

Put water on sugar, let them simmer. Beat white of egg and mix with syrup. When cold add nuts, raisins and cocoanut. Place between layers.

FIG FILLING FOR CAKE

1 cup chopped figs, 1/2 cup water.

1 cup sugar.

Place in double boiler and boil until thick. Dates may be used in same way.

FRUIT FILLING

4 tablespoons citron, 1/2 cup almonds, 3 eggs.

4 tablespoons raisins, 1/4 pound figs, 1/2 cup sugar.

Beat the whites of eggs to stiff froth, add sugar. Then thoroughly mix into this the whole of the chopped ingredients. Put between layers of cake while it is hot.

FRUIT AND NUT FILLING

1 cup seeded raisins.

1 cup chopped nuts.

Make a boiled icing and add the chopped raisins and nuts. Save out a few nuts to sprinkle over top of cake.

ORANGE FILLING

3 cups powdered sugar, 2 egg whites.

1 orange, 1/2 lemon.

Mix sugar with beaten whites of eggs, the juice and grated rind of orange and juice of lemon, flavoring with orange extract. Spread between layers. Ice top with boiled icing and decorate with sections of mandarin oranges.

SPONGE CAKE

Mrs. C. A. Gunn.

6 eggs, beaten separately, 1 1/2 cups sugar, 1 1/2 cups flour (after sifting).

1/3 teaspoon cream of tartar, pinch of salt, 1 lemon or orange (juice and rind for flavoring).

SPONGE CAKE

Mrs. C. Sullivan.

3 eggs.

1 tablespoon water.

1 teaspoon baking powder.

1 cup sugar, 1 cup flour.

Beat eggs very light, add sugar and beat. Add water, and flour with baking powder sifted into it.

SPONGE CAKE

Mrs. N. E. Thompson.

3 eggs.

1 cup sugar.

1 teaspoon butter.

1 cup flour, 1/2 cup hot milk.

2 teaspoons baking powder.

Beat the eggs five minutes by the clock, add sugar one tablespoon at a time and continue beating. Add the hot milk with the butter melted in it. Sift flour three times; add baking powder at last sifting and use any flavor desired.

This batter may seem too thin, but if receipe is followed strictly, a delicious cake will be the result.

VELVET SPONGE CAKE

Mrs. Peterson.

1 1/4 cups flour, 1 cup sugar, 1/2 cup boiling water.

4 eggs ,1 1/2 teaspoons baking powder, 1/2 lemon.

Beat yolks of eggs, add sugar, and beat fifteen minutes. Flavor with vanilla and the juice and grated rind of half a lemon, pinch of salt. Add two beaten whites, flour and baking powder just before the boiling water and flavoring. Bake in pan one foot square. Cover with boiled icing, place half nuts on top, and cut in squares.

PLAIN CAKE

Mrs. C. Sullivan.

3 cups flour.

2 cups sugar.

3 eggs.

1/2 cup butter 1 cup milk 3 teaspoons baking powder.

Cream butter and eggs. Add the well beaten yolks and milk. Sift flour three times, sifting baking powder the last time, and add. Lastly, fold in the well beaten whites.

PLAIN CAKE

3 eggs.

1 cup sugar.

3 teaspoons baking powder.

1 tablespoon butter.

1/2 cup cream.

1/2 cup water, 1 teaspoon vanilla, 3 cups sifted flour.

Cream butter and sugar. Beat eggs separately. Add the yolks, then milk and flour, baking powder sifted in flour, and whites of eggs. Bake in one pan.

BLACK ANGEL CAKE

Mrs. C. H. Smith.

I.

1 cup brown sugar, 1/2 cup butter, 1/2 cup milk.

2 cups flour.

3 eggs.

2 scant teaspoons soda.

II.

1/2 cup milk, 1/2 cup sugar.

1 cup grated chocolate, 1 teaspoon vanilla.

While this is warm, stir in first mixture.

APPLE SAUCE CAKE

Mrs. C. A. Gunn.

1 cup brown sugar, 1/2 cup butter or other shortening, 1 cup cold apple sauce, 1 cup chopped raisins.

1 teaspoon soda.

1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg.

2 cups flour.

BROWN STONE FRONT

Mrs. G. E. Seybolt.

Part I.

1 egg yolk, 3/4 cup milk ,4 squares chocolate (unsweetened).

1 cup sugar.

1 teaspoon vanilla.

Grate chocolate, mix with milk and yolk of one egg and sugar, boil until thick. When cool add vanilla.

Part II.

1 cup sugar, 1/2 cup butter.

2 cubs flour.

3 eggs, 1/2 cup milk, 1 teaspoon soda.

Cream butter and sugar, add the egg yolks well beaten, and milk. Then add flour and soda. Mix in Part I, and, lastly, fold in well beaten white. Bake in layers and put together with boiled icing.

BURNT LEATHER CAKE

Mrs. O. M. Shuman.

1 1/2 cup sugar.

1/2 cup butter.

2 1/2 cups flour.

1 teaspoon vanilla.

3 eggs.

1 cup water.

2 teaspoons baking powder.

Burn syrup. One-half cup sugar stirred in a pan until it burns. Add one half cup boiling water and boil until thick syrup.

Cream butter and sugar, add the yolks of eggs well beaten, water and two cups of flour, sifted three times. Beat for five minutes, then add three teaspoons of burnt syrup, baking powder stirred into one half cup of flower, whites of eggs well beaten.

ICING

1 cup sugar, 1/4 cup water.

white 1 egg.

Boil sugar and water until it balls in water; pour over the stiffly beaten white of egg, and color with burnt syrup.

COCOANUT CAKE

5 eggs.

3 cups sugar.

1 teaspoon baking powder.

1 cup grated cocoanut.

1/2 cup boiling water, 2 cups flour, 1 orange.

Beat together until thick and light colored, the yolks of five eggs, whites of three, and two cups of sugar. Add the grated rind and juice of orange; then, in succession, boiling water and stiffly beaten whites of three eggs, flour mixed with baking powder, and cocoanut. Make a boiled icing of two whites of eggs, a heaping cup sugar, half cup water and juice of one orange.

Bake in sheet about an inch thick, in moderate oven. When cool, spread with jelly and cover with icing.

COFFEE CAKE

Mrs. C. A, Gunn.

butter, melted, size of an egg, 3/4 cup sugar, 2 eggs, 1 cup milk.

2 cups flour (before sifting).

3 teaspoons baking powder, 1 teaspoon salt.

Sprinkle with sugar and cinnamon and bake twenty minutes.

COFFEE CAKE - Mrs. Peterson.

1 cup brown sugar, 1 cup molasses.

1 cup strong cold coffee.

2 pounds raisins.

1 tablespoon cinnamon, 1 cup walnuts.

1/2 cup butter, 4 cups flour, 1 teaspoon soda.

1/4 pound citron.

1 teaspoon cloves.

2 eggs.

Cream butter and sugar. Add coffee and molasses, then eggs well beaten. Next fruit, spices and nuts, and flour. Bake in one pan.

EGGLESS LOAF CAKE

3 cups flour

1 tablespoon baking powder

2 cups milk

2 cups sugar, 1/2 cup butter.

lemon or vanilla extract

Cream sugar and butter. Sift together four times flour and baking powder. Mix all together with milk. Flavor.

When cold, ice with Eggless Icings - 1 cup sugar, five tablespoons milk. Stir until it boils, then boil five minutes without stirring, and beat until smooth and creamy.

FEATHER CAKE

1/2 cup butter, 2 cups sugar, 2 teaspoons baking powder.

1 cup milk, 3 cups flour, 3 eggs.

Cream butter and sugar. Add milk and yolks of eggs well beaten. Sift flour three times, add baking powder last sifting. Add flour and lastly, the well beaten whites.

Bake in three layers, put together with any good frosting or jelly.

ICE CREAM CAKE

Mrs. F. F. Van Buskirk.

Filling 1 cup powdered sugar.

yolk 1 egg, 1 teaspoon vanilla.

Cake 1 cup, powdered sugar, 1/2 cup butter.

whites 3 eggs, 1 cup prepared flour, 1 teaspoon lemon juice.

Mix ingredients for filling well and place on ice.

For cake cream butter and sugar, add flour and well beaten whites and lemon juice. Bake twenty minutes in two layers.

MAPLE SYRUP CAKE

Mrs. P. P. Herrick.

1/2 cup shortening, 1 cup sugar.

1 cup maple syrup.

2 eggs.

2 1/2 cups flour.

2 teaspoons baking powder, 3/4 teaspoon soda, 1/2 cup hot water, 1/2 cup ginger, 1/2 cup hot water.

Beat shortening to a cream; beat in one half cup of sugar, eggs, well beaten; then add alternately, flour, baking powder, soda and ginger sifted together, and hot water.

Bake in a pan about thirty-five minutes. Use a pan about ten and one half by seven inches. When cold, invert and cover the surface with maple icing and decorate with halves of nut meats.

MARSHMALLOW CAKE

Bake angel cake in two layers. Make boiled icing of one large cup sugar to whites of two small eggs. Cut marshmallows in halves and put on coating of icing, then more icing. Flavor with two-thirds vanilla and one-third almond.

NUT CAKE

Mrs. G. H. Smith.

1 cup butter, 1 1/2 cup sugar, 3 cups flour, 1 pound dates, chopped

1 teaspoon soda dissolved in.

3 tablespoons hot water.

4 eggs.

1 pound English walnuts, chopped.

POUND CAKE

Mrs. Agatha Cook.

1/2 lb. fresh Holland butter.

1 cup sugar.

1/2 teaspoon nutmeg.

2 cups flour.

6 eggs.

1 teaspoon baking powder.

1 tablespoon brandy.

Cream sugar and butter. Add the egg yolks (seven, if small) well beaten, flour sifted three times, baking powder sifted in last sifting. Have whites beaten very stiff and fold in; lastly, add brandy. Bake thirty-five to forty minutes in moderate oven - if coal stove, take forty-five minutes.

SUSAN B. ANTHONY CAKE

1 cup sugar, 1/3 cup butter.

2 teaspoons baking powder.

2/3 cups milk, 2 1/3 cups flour, 2 eggs.

Cream sugar and butter with the yolks of eggs. Add milk and well sifted flour. After the other ingredients have been well stirred, sift baking powder into batter. Lastly, fold in the stiffly beaten whites.

Bake in loaf, flavor to taste.

WALNUT LAYER CAKE

Chop nuts fine and mix small cupful with cake batter. Put boiled icing between layers, and sprinkle thickly with chopped nuts. Around the top place halves of nuts on icing.

WHITE CAKE

1 1/2 cups sugar.

1/2 cup butter.

1 cup water.

2 1/2 cups flour.

6 eggs.

4 teaspoons baking powder.

Cream sugar and butter thoroughly. Add one cup flour, stir thoroughly and add the rest of the flour and water, alternately. Then stir in the whites of eggs, well beaten. Stir all three minutes and bake in three layers.

Filling; - Two cups sugar, one-half cup water. Boil until it threads and pour over stiffly beaten whites of four eggs.

WHITE MOUNTAIN CAKE

2 cups sugar, 1/2 cup butter, 1 cup milk.

2 1/2 cups flour.

2 tablespoons baking powder.

4 eggs.

Cream sugar and butter. Add milk, flour and baking powder. Have whites of eggs well beaten and fold in batter.

Bake in layers or loaf. A little more flour is used for loaf.

For hut cake add one and a half cup chopped nuts to loaf cake batter and bake slow in oven.

GINGERBREAD

Mrs. 0. M. Shuman.

2 cups molasses, 1 cup butter.

3 eggs.

1 teaspoon cinnamon.

3 teaspoons soda (heaping).

3 1/2 cups flour.

1 cup boiling water.

2 teaspoons ginger, 1 teaspoon cloves.

Cream butter, add well beaten eggs, molases and spices - dissolve soda in water and add - stir in flour. Bake in one pan.

MOLASSES CAKE

Mrs. Barre.

1 egg, 1/2 cup sugar, 1/2 cup butter, 1/2 cup cold tea.

1/2 cup molasses, 1 teaspoon soda, 1 tablespoon cinnamon, 1 cup flour pinch salt.

Bake in shallow pan.

MOLASSES CAKE

Mrs. C. Sullivan.

1 cup butter, 1 cup sugar, 1 egg, 2 1/2 teaspoons baking powder.

1/2 cup molasses, 1 cup milk, 3 cups flour.

Cream sugar and butter; add beaten egg, molasses and milk; stir in flour sifted with baking powder. Bake twenty minutes.

Baked in layers and filled with boiled icing is very delicious.

WAR CAKE

2 cups brown sugar, 2 cups water.

2 tablespoons cocoanut oil or any melted shortening.

2 cups raisins.

3 cups flour.

1 heaping teaspoon soda, 1 heaping teaspoon salt, 1 level teaspoon cloves, 1 level teaspoon cinnamon, 1 level teaspoon nutmeg.

Boil sugar, water, shortening and raisins together for five minutes. When cool add flour, salt, soda and spices, sifted together. Bake in sheet in moderate oven.

FRUIT CAKE

Mrs. 0. M. Shuman

12 eggs, 4 pounds raisins (whole), 4 pounds currants, 1 pound citron, 1 pound sugar, 1 pound butter, 1 pint molasses, 1 pint brandy.

1 pint sherry, 1 bottle vanilla, 1 tablespoon mace, 1 tablespoon cinnamon, 1 tablespoon cloves, 3 nutmegs, 1 pound flour.

Cream butter and sugar, add spices and yolks of eggs, well beaten, and, molasses. Stir in flour and whites of eggs, well beaten, alternately.

Just before adding fruit and brandy, take out enough batter to cover top of cakes. Use extra flour to flour fruit thoroly, before adding to batter.

Add brandy and sherry and bake in two pans for three hours, in moderate oven.

FRUIT AND NUT CAKE

1/2 cup butter, 1 cup sugar, 1 cup nuts.

1/2 cup citron, 3 eggs.

1 cup milk.

1 cup raisins (seeded).

1 cup currants.

2 teaspoons baking powder flour.

Cream butter and sugar. Add well beaten eggs and milk. Chop nuts and citron; flour fruit before adding to mixture. Flour enough to make thick batter. Bake in slow oven.

AUNT LIZZIE'S SPICE CAKE

Mrs. C. V. Powers.

1 cup sugar (half brown), 1/2 cup butter, 1/2 cup molasses (black, full cup).

1 teaspoon cinnamon.

1 teaspoon cloves.

1 cup raisins.

1 teaspoon allspice, 1/2 teaspoon nutmeg, 1/4 cup strong coffee (if wished).

3 eggs (leave out 1 white), 3/4 cup sweet milk.

3 rounding teaspoons baking powder, 1/4 teaspoon soda, 2 1/2 cups flour.

OLD FASHIONED POTATO DOUGHNUTS

Mrs. P. P. Herrick.

1 tablespoon butter.

2 cups sugar, 1/2 cup milk.

4 eggs.

5 cups flour.

5 teaspoons baking powder.

Cook potatoes, mash dry and add other ingredients. Sift baking powder with the flour. Use cinnamon or nutmeg to flavor. Roll, fry in lard, and sprinkle with sugar.

"EAT PLENTY".

DOUGHNUTS

1 cup sugar, 3 eggs.

1 cup milk, 1 1/2 teaspoon salt.

2 tablespoons shortening.

3 1/3 cups flour.

3 teaspoons baking powder, 1/4 teaspoon cinnamon, 1/2 teaspoon nutmeg.

Beat the eggs until light. Add sugar and shortening (creamed) and milk. Sift the flour, add baking powder, spices and salt, and sift again. Add this gradually to mixture, stirring constantly. If necessary add more flour, enough to roll, but remember too much flour makes doughnuts tough. Knead one half mixture, and pat to one fourth inch thickness; cut out doughnuts with floured cutter.

Test fat, when hot enough, put in two or three gently. When brown turn with a fork, once only. When done, pick one up with a fork (without piercing doughnut) and immerse quickly in pan of hot water, and drain. Reheat fat and test before using again. If fat is too hot, the doughnuts will sear over and not rise. Just before serving, roll in powdered sugar.

If desired, add teaspoon grated ginger to dough and small piece of ginger root to hot fat. The doughnuts will be less greasy, less fat will be needed and the taste of ginger be scarcely perceptible.

ENGLISH DROP CAKES

Mrs. C. A. Gunn.

1 cup sugar, 1/2 cup butter.

2 eggs.

2 cups flour (before sifting), 2 teaspoons baking powder flavoring.

Drop from teaspoon into pans. A walnut on top of each drop cake is a pleasing addition.

EGG KISSES

Mrs. W. A. R. Tenny.

Beat egg whites very light, add sugar; mix quickly, and bake from thirty to forty minutes in very moderate oven. Before mixing the kisses, place paper (not buttered) on a pan turned upside down. Drop the mixture in spoonfuls, placed well apart. When baked, slip paper off pan on to table, slip knife under kisses and take at once off paper. These are fine filled with whipped cream, prepared as for Charlotte Russe.

TEA CAKES

Mrs. C. H. Smith.

1 cup sugar, 1 cup flour.

1 teaspoon baking powder vanilla.

1/2 cup milk.

4 tablespoons melted butter, 3 eggs.