Mary at the Farm and Book of Recipes Compiled during Her Visit Part 51

1 cup milk.

3 cups flour, sifted several times with the 2 teaspoonfuls cream of tartar and 1 teaspoonful soda (saleratus).

Mix like an ordinary cake.

THE FILLING.

To the stiffly beaten whites of 3 eggs add 1 cup of pulverized sugar.

Spread this on each one of the layers of the cake and on top. Strew a half of a grated cocoanut over. To the other half of grated cocoanut add 4 tablespoonfuls of pulverized sugar and strew over top of the cake.

GOLD LAYER CAKE

Yolks of 6 eggs.

1/2 cup b.u.t.ter.

1 large cup granulated sugar.

1/2 cup sweet milk.

2-1/2 cups flour.

2 heaping teaspoonfuls baking powder.

Cream sugar and b.u.t.ter, add yolks. Beat well, then add milk and flour.

Stir all together and bake in square pans in a hot oven.

SUNs.h.i.+NE SPONGE CAKE

1 cup granulated sugar.

Whites of 7 small fresh eggs and 5 yolks.

2/3 cup of flour, or scant cup of flour.

1/3 teaspoonful cream of tartar and a pinch of salt.

Beat the yolks of eggs thoroughly, then beat the whites about half; add cream of tartar and beat until very stiff. Stir in sugar sifted lightly through your flour sifter. Then add beaten yolks, stir thoroughly, sift the flour five times. The last time sift into the batter, stirring only enough to incorporate the flour. Bake in a tube pan from 40 to 50 minutes in a very moderate oven. This is a particularly fine cake, but a little difficult to get just right.

Place cake in a cool oven; when cake has risen turn on heat. This cake should be baked same as an angel cake.

AN INEXPENSIVE DARK "CHOCOLATE LAYER CAKE"

1 cup sugar.

1/2 cup b.u.t.ter.

2 eggs.

1/2 cup sweet milk.

2 cups flour sifted with 2 teaspoonfuls baking powder.

1/2 cup chocolate.

Grate the chocolate, mix with 1/4 cup of milk and yolk of 1 egg, sweeten to taste; cook the chocolate; when cooled add to the above mixture. Bake in three layer tins. Put white boiled icing between the layers. The boiled icing recipe will be found on another page.

ANGEL CAKE

11 eggs (whites only).

1-1/2 cups granulated sugar (sifted 3 times).

1 cup flour (sifted 5 times).

1 teaspoonful cream of tartar.

1 teaspoonful vanilla.

Place white of eggs in a large bowl and beat about half as stiff as you wish them to be when finished beating. Add cream of tartar, sprinkle it over the beaten whites of eggs lightly, and then beat until very stiff. Sift in sugar, then flour very lightly. Fold into the batter, rather than stir, with quick, even strokes with spoon. Put quickly in tube pan, bake in moderate oven from 35 to 50 minutes. Do not open oven door for first 15 minutes after cake has been placed in oven.

If cake browns before it rises to top of pan open oven door two minutes; when cake has risen to top of pan finish baking quickly. The moment cake shrinks back to level of pan remove from oven. This is an old, reliable recipe given Mary by her Aunt, who had baked cake from it for years.

MARY'S CHOCOLATE LOAF (MADE WITH SOUR MILK)

2 cups brown sugar.

3/4 cup lard and b.u.t.ter, mixed.

2 eggs.

1/2 cup Baker's chocolate, melted.

1/2 cup sour milk.

1/2 cup warm water.

1 teaspoonful vanilla.

Pinch of salt.

1 teaspoonful saleratus.

3 cups flour.

Dissolve the saleratus in a little vinegar or warm water. Mix as an ordinary loaf cake.

INEXPENSIVE SUNs.h.i.+NE CAKE

5 eggs.

1 cup granulated sugar.

1 cup sifted flour.

Beat whites of eggs very stiff and stir in thoroughly, then fold the flour, stirring only just enough to mix it in. If stirred too much, the cake will be tough. Bake in a tube pan. This is a delicious cake if carefully made according to directions. No b.u.t.ter or baking powder is used. Bake in a very moderate oven at first, gradually adding more heat until cake is baked.

MARY'S RECIPE FOR ORANGE CAKE

Grate outside rind of 1 orange into a bowl; 1-1/2 cups sugar and 1/2 cup b.u.t.ter and lard, mixed. Cream all together. Add yolks of three eggs, 1 cup of sweet milk, 2-1/2 cups flour, sifted with 2-1/4 teaspoonfuls of baking powder. Lastly, add the stiffly beaten whites of the eggs. Bake in two layers.

FILLING FOR ORANGE CAKE.

Grated rind and juice of half an orange, half the white of one egg, beaten stiff. Add pulverized sugar until stiff enough to spread between cakes and on top. (About two cups of sugar were used.)

ROLL JELLY CAKE

1 cup granulated sugar.

1-1/4 cups flour.