My Pet Recipes, Tried and True Part 17

SPONGE CAKE.

MRS. ANDREW T. LOVE.

Six eggs, the weight of five in sugar, and three in flour, beat the whites and yolks separately, lemon flavoring.

EASY SPONGE CAKE.

MRS. BLAIR.

Four eggs, two even cups of sugar, three-fourth's cup _hot_ water, one and three fourth's cups of flour, even measure, two teaspoonfuls baking powder, salt, flavor with lemon. Beat the eggs separately. To the yolks gradually add the sugar. Mix well. Then add hot water. Mix the baking powder with the flour and add a portion, then part of the well beaten whites, and so on until all is used. Flavor. It will be thin but do not add any more flour, for it is all right. Bake in a moderate oven. It may be baked very thin, cut into shapes like dominos; frost, and mark the lines and dots with a camel's hair brush dipped in chocolate.

CACOUNA CAKE.

MISS K. H. MARSH.

Three cups of sugar, two cups of b.u.t.ter, seven eggs, one pound of raisins, winegla.s.s of wine, one nutmeg, one cup sour milk and one teaspoon soda, five cups of flour. Beat the b.u.t.ter to a cream, then add the sugar and the eggs (well beaten), the fruit, spice and wine, then the flour and lastly the soda dissolved in a cup of sour milk.

DELICIOUS ANGEL'S FOOD.

MISS RITCHIE.

Beat the whites of eleven eggs to a stiff froth, then stir in carefully a cup and a half of sifted granulated sugar, (or better still of castor sugar,) a teaspoonful of vanilla and one cup of flour that has been sifted with a teaspoonful of cream of tartar five times; add this very carefully and mix thoroughly, turn into an ungreased pan and bake in a moderate oven for about fifty-five minutes. When done turn upside down and when cool it will either drop out or it may be easily removed from the pan with a knife.

CHOCOLATE CAKE.

MISS M. A. RITCHIE.

Dissolve two ounces of chocolate in five tablespoonfuls boiling water.

Cream half a cup of b.u.t.ter adding gradually one and a half cups of sugar; add the yolks of four eggs, beat thoroughly; then add the chocolate, half a cup of cream or milk, a cup and three quarters of flour, two rounding teaspoonfuls of baking powder, a teaspoonful of vanilla. Beat the whites of the eggs to a stiff froth, stir them carefully into the mixture, and it is ready to bake either in a loaf-pan or in three layer cake pans. Frost with boiled icing flavored with chocolate.

CHOCOLATE CAKE.

MRS. G. CRESSMAN.

One and one half squares of chocolate melted in one half cup of milk, two eggs, reserving white of one egg for frosting, one cup sugar, one teaspoonful soda in one half cup of milk, and one and one quarter cups of flour. Bake in dripping pan. Boiled frosting, one cup of sugar and white of one egg.

MAPLE CREAM CAKE.

One cup of sugar, two eggs, two tablespoonfuls b.u.t.ter, a little less than two cups of flour, two teaspoonfuls baking powder. Bake in two tins. Frosting, one cup and a half of maple sugar, one half cup cream, boil until quite thick then beat until it creams, add the white of one egg, keep beating until thick.

COCOA CAKE.

MISS MAUD THOMSON.

Rub one half cup b.u.t.ter to a cream, with one cup of sugar, add the beaten yolks of two eggs, and beat well. Mix one and one half cups of flour, one teaspoonful baking powder and two teaspoonfuls cocoa, thoroughly beat the whites of eggs stiff, measure one-half cup of milk, and then add a little milk and flour alternately to the egg mixture, lastly add the whites of eggs and one teaspoonful of lemon or vanilla.

Bake in a shallow pan about twenty minutes and then frost with plain cocoa frosting.

ICING.--Mix one half teaspoonful cocoa with one cup powdered sugar, add one tablespoonful lemon juice and one tablespoonful boiling water or enough to make the sugar into a paste that settles to a level the moment you stop stirring. Spread at once on the hot cake.

CORN CAKE.

MRS. W. W. HENRY.

One cup of corn meal, one cup of flour, two teaspoons baking powder, sifted with the flour, one egg, two tablespoons melted b.u.t.ter, two tablespoons sugar, little salt, one and one fourth cups of sweet milk, bake in quick oven.

CREWE CAKE.

MISS M. C.

One pound of sugar, one pound of flour, three teaspoons of baking powder, five eggs, one half pound of b.u.t.ter, a little milk, vanilla or lemon flavoring.

CHRISTMAS CAKE.

MRS. GEORGE M. CRAIG.

One cup melted b.u.t.ter, one cup milk, one cup sugar, one cup mola.s.ses, six eggs, six cups of flour, two pounds of currants, two pounds raisins, two ounces peel, one teaspoonful of Durkee's baking powder to every cup of flour.

COCOANUT CAKE. (Splendid.)

MISS. BEEMER.

Two cups of sugar and one half cup of b.u.t.ter beaten to a cream, slowly add one cup of milk; mix two teaspoonfuls of baking powder with three cups of flour, add this gradually, mixing and then beating, finally the whites of six eggs beaten to a stiff froth and one teaspoonful of lemon extract. This can be made in layers (three) or baked in a square pan.

ICING.

Whites of two eggs, one half pound of cocoanut, and enough powdered sugar to make it sufficiently stiff, one teaspoonful lemon extract.

CREAM CAKE.

MRS. W. R. DEAN.

One cup of b.u.t.ter, one cup of cream or sour milk, two cups of sugar, three cups of flour, four eggs, one teaspoon soda mixed in vinegar and stirred in at the last. Bake in shallow tins.

RAILROAD CAKE.