My Pet Recipes, Tried and True Part 19

MRS. GEORGE M. CRAIG.

One cup sugar, half a cup of b.u.t.ter whipped to a cream with sugar, four eggs, one tablespoonful of milk if needed, quarter of pound of almond nuts chopped fine, two ounces lemon peel, two teaspoonfuls of baking powder and one cup of flour.

NEW PORT CAKE.

MRS. THEOPHILUS OLIVER.

Two eggs, one half cup of white sugar, one half cup of b.u.t.ter, (melted) one quart of flour, two teaspoonfuls of cream of tartar, one cup sweet milk, one teaspoonful of soda dissolved in hot water. Bake in a deep pan (eaten hot).

PLAIN CAKE.

MRS. GILMOUR.

One half cup b.u.t.ter, one cup sugar, three eggs, two cups of flour, two and one half teaspoons baking powder, one cup of milk.

SANDWICH CAKE.

MRS. FRANK LAURIE.

Four eggs, one cup sugar, one cup flour, one teaspoonful of baking powder; mix the yolks and the sugar together, then whip up the whites, mix in with the yolks and sugar, then add the flour and the baking powder putting the latter into the flour. Bake in a hot oven.

SANDWICH CAKE.

MISS M. SAMPSON.

Two thirds cup sugar, one egg, two thirds cup milk, b.u.t.ter the size of an egg, one and one half cupfuls of flour, two teaspoonfuls baking powder. Bake in a quick oven.

SPANISH BUN.

MRS. THOM.

One and one half cups sugar, four eggs, leave out the whites of three for icing, three fourths cup b.u.t.ter, one cup milk, one tablespoonful cinnamon, one teaspoon ginger, one half nutmeg, two cups flour, three spoonfuls baking powder. Bake in flat tin well greased.

ICING.

Take the whites of three eggs, beat to a stiff froth then add a cup of light brown sugar; while the cake is hot, spread this over, return to the oven and brown.

WHITE CAKE. (Delicious.)

MRS. STOCKING.

One cup sugar, one half cup b.u.t.ter, whites of two eggs, one cup of milk or water, two cups of flour, two teaspoons baking powder, cream the b.u.t.ter, stir in sugar, then add milk or water, beaten whites, flour, and lastly the extract.

NUT FILLING.--One cup milk, one cup nut meats, one tablespoon flour, one egg, one half cup sugar, salt. Heat milk sugar and nuts, add egg and flour stirred together; cook until thick.

WALNUT CAKE.

MRS. PEIFFER.

Cream one cup granulated sugar and one fourth of b.u.t.ter, and two eggs, then two heaping cups flour, two heaping teaspoons baking powder sifted four times: while your flour is still heaped in the mixing bowl on top of the b.u.t.ter, etc., add one heaping saucer chopped walnuts, then use as much as you need of one cup sweet milk to make a nice stiff batter, not too thin.

ICINGS FOR CAKES.

APPLE FILLING FOR CAKE.

MRS. W. W. HENRY.

One apple grated, one cup of sugar, one teaspoonful of vanilla, the white of one egg beaten stiff.

CHOCOLATE FROSTING.

MISS MAUD THOMSON.

White of one egg, eight tablespoons powdered sugar, one inch square of chocolate, one half teaspoon vanilla. Do not whip the egg but stir the sugar into it beating until smooth. Place the chocolate in a teacup, float the latter in a saucepan full of boiling water. Cover the pan and when the chocolate melts stir into the frosting and add vanilla and spread upon the cake.

CHOCOLATE ICING (Original).

MRS. E. A. PFEIFFER.

One cup granulated sugar, two squares of chocolate, boil till thick (do not stir) then turn into beaten white of one egg.

BOILED ICING.

One cup granulated sugar, boiled till it threads, then turned into the beaten whites of two eggs, and whip till cold.

CHOCOLATE PASTE.

MRS. BENSON BENNETT.

Melt two ounces Baker's chocolate, add one tablespoonful of water, and three of milk, one piece of b.u.t.ter, one egg well beaten, one cup of sugar, make as in lemon marmalade.