Hints for making cakes. The flour should always be very dry and well
sifted. White sugar is purer and sweeter for cakes and pastries than
the brown sugar. If the butter is very hard soften but do not melt it
when soda is used dissolve it before adding to the ground mixture.
Fruit should be thoroughly dry if added to the other ingredients damp,
cakes will be liable to be heavy. Dust your fruit with a little of the
flour to be used for the cake and stir into the other ingredients just
before putting in the rest of the flour. The ingredients should be well
beaten before mixing in the flour except in a few plain cakes that are
beaten all together. All cakes bake nicer if the pan used is lined with
buttered paper.
Good Sponge Cake.
Beat the whites of 3 eggs, dry and the yolks until thick into the yolks
gradually beat 1 cup of sugar then 1 tablespoon of lemon juice and 2
tablespoons of cold water, fold in part of the whites then add 1 cup of
sifted flour and the rest of the whites. Bake in a tube pan from 30 to
40 minutes.
Jam Cake.
1¹⁄₂ cups sugar, ¹⁄₂ cup of butter, 2 eggs, 1 cup of jam, 3 tablespoons
sour milk, ¹⁄₂ teaspoon of soda, 1¹⁄₂ cups of flour.
Filling.
1 cup of sugar, ¹⁄₂ cup water, ¹⁄₂ cup chopped raisins white of 1 egg,
boil all but egg until waxy add beaten white.
Hickory Nut Cake.
1 cup sugar, butter size of an egg, whites of 2 eggs, ²⁄₃ cup of sweet
milk, 2 cups of flour, 2 teaspoons baking powder.
Filling.
1 cup of chopped nuts, ²⁄₃ cups of sour cream, pinch of soda, 1 cup of
sugar boil until it begins to thicken, let cool before putting in the
cake.
Roll Jelly Cake.
3 eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking powder, 2
tablespoons sweet milk, salt, sift baking powder with flour last add
beaten whites and flavor. Bake in dripping pan, turn out on a towel,
spread with jelly and roll while warm.
Soft Molasses Cake.
¹⁄₂ cup sugar, ¹⁄₂ cup of molasses, ¹⁄₂ cup lard, ¹⁄₂ cup sour milk, 2
eggs beaten with sugar, 1 teaspoon of ginger, 1 teaspoon of soda, 2¹⁄₂
cups of flour.
Ginger Bread.
4 tablespoons shortening, 1 cup of good N. O. molasses, 1 teaspoon
ginger, teaspoon soda, 4 tablespoons of boiling water, just a little
salt, put 2 tablespoons of hot water on 1 teaspoon alum and 2 on soda,
mix the same as for cookies, divide in four parts, roll out the size of
your tin and mark the top with a knife.
Devils Food No. 1.
Grate ¹⁄₂ cube of Bakers Chocolate, yolk of 1 egg, 1 cup of sugar, ¹⁄₂
cup of sweet milk, mix together put on the stove and heat, cool before
adding other ingredients. 1 cup of sugar, ¹⁄₂ cup of butter, 2 eggs
(stir to a cream), ¹⁄₂ cup of sweet milk, 2 cups of flour, 2 teaspoons
of baking powder, 2 teaspoons of vanilla. Stir in the chocolate, bake
in layers and put together with icing or make a loaf cake.
Devils Food No. 2.
Grate ¹⁄₂ cake of chocolate, yolk of 1 egg, 1 cup of sugar, ¹⁄₂ cup
of sweet milk, mix together put on the stove and heat all together.
Cool before adding the other ingredients. 1 cup sugar, ¹⁄₂ cup butter,
2 eggs (stir to a cream) ¹⁄₂ cup of sweet milk, 2 cups of flour, 2
teaspoons baking powder, 2 teaspoons of vanilla. Stir in the chocolate
bake in a loaf cake or layers and put together with icing.
Spice Cake.
1 cup of sugar, ¹⁄₂ cup of molasses, ¹⁄₂ cup of butter, ¹⁄₂ cup
sour milk, ¹⁄₂ cup cold coffee, 2 eggs, 1 teaspoon soda, 1 teaspoon
cinnamon, 1 teaspoon cloves, 1 tablespoon grated chocolate, 2 cups of
flour, bake in two layers making filling of 1 cup chopped raisins and
boiled frosting.
Oatmeal Cookies.
1 cup of butter, 1¹⁄₂ cups of sugar, 2 eggs, 4 tablespoons sweet milk,
2 cups of oatmeal (uncooked), 2 cups of flour, ¹⁄₂ teaspoon baking
powder, 1 cup of raisins (seeded) cut and flavored with 1 teaspoon of
cinnamon, a little nutmeg. Cream the butter and sugar together add the
eggs well beaten then the milk and oatmeal. Sift the baking powder in
the flour and add the raisins nutmeg last. The batter should be very
thick and is dropped on well greased tins in small circles and baked
for 15 or 20 minutes.
Plain Cookies.
¹⁄₂ cup of butter, 1 cup of sugar, 2 eggs, 1 tablespoon of milk or
cream, 2¹⁄₂ cups of flour, 1¹⁄₂ teaspoon lemon extract, ¹⁄₂ teaspoon of
grated nutmeg. Cream the butter and sugar together, add the eggs, milk
and flavoring sifted flour and baking powder in last. Small bits of
citron look well on top of these cookies.
Canada War Cakes.
2 cups brown sugar, 1 teaspoon salt, 2 cups of hot water, 1 teaspoon
cinnamon, 2 tablespoons lard, 1 teaspoon cloves, 1 box of seedless
raisins. Boil these ingredients 5 minutes let mixture get cold add 1
teaspoon soda dissolved in 1 teaspoon of hot water. Stir in 3 cups of
flour. This makes 2 loaves. Bake 45 minutes in moderate oven.
Brownies.
1 cup of sugar, ¹⁄₂ cup of butter, ¹⁄₂ cup of flour, 1 cup of chopped
walnuts, 2 eggs, 2 squares of chocolate. Cream butter and sugar
together. Beat whites of eggs stiff beat yolk thoroughly and add to
butter and sugar. Add the flour chocolate melted and the walnuts. Stir
until well mixed and turn in buttered cake tins. Bake 20 minutes in a
moderate oven.
Chocolate Drop Cakes.
¹⁄₂ cup of sugar, 1 cup of molasses, ¹⁄₂ cup of shortening, ²⁄₃ cups
of hot water, 1 level teaspoon of soda, 1 heaping tablespoon of cocoa,
flavor with vanilla, 2 cups of sifted flour, 1 teaspoon salt. Beat well
sprinkle sugar on top. Can be dropped from spoon in greased pan a few
inches apart or in small tins, (very nice).
Cream Puffs.
Melt ¹⁄₂ cup of butter in 1 cup hot water and while boiling beat in 1
cup of flour, when cold, stir in 3 eggs without first beating. Drop the
mixture in tins in small spoonsful and bake in moderate oven when done
they are hollow and should be filled with the following custard.
CUSTARD:--1¹⁄₂ cups of milk, 2 eggs, 4 tablespoons of flour, 2
tablespoons sugar, cook in double boiler, stirring constantly, cool and
flavor with whatever you wish then fill the puffs.
Marguerites.
Boiled frosting with whites of 2 eggs, 1 cup of sugar, ¹⁄₃ cup of
water. Add 1 cup finely chopped nut meats. Take unsalted wafers, cover
with the icing, bake in a slow oven till a delicate brown.
Chocolate Layer Cake.
Whites of 3 eggs, 1 yolk, 1 cup of sugar, ¹⁄₂ cup of butter, ¹⁄₂ cup
sweet milk, 2 teaspoons of baking powder, 2 cups of flour, bake in
layers. Filling 2 squares of chocolate melted, ¹⁄₂ cup of sugar, 1 egg,
1 teaspoon of butter, 2 tablespoons of sweet milk, cook until thick and
spread between the layers, 1 teaspoon vanilla flavoring.
Angel Food.
Whites of 11 eggs, 1 and ¹⁄₂ cups of granulated sugar, 1 cup of flour
after once sifted, 1 teaspoon cream tartar, 1 teaspoon vanilla, sift
the flour and cream of tartar, 6 times, beat the eggs not stiff, then
beat in the sugar thoroughly. Add vanilla and flour stirring lightly
but thoroughly bake in an ungreased tin in a moderate oven 40 minutes.
Be careful about jarring the oven.
Hermits.
3 eggs, 1¹⁄₂ cups of sugar, 1 cup of butter, 1 cup of chopped raisins,
1 cup of currants, 1 teaspoon of cinnamon, 1 teaspoon nutmeg, 1
teaspoon soda, ¹⁄₂ cup of sour milk, flour to make stiff and drop a
teaspoon on a buttered tin.