=Almond Drop Cakes.=
1 pound powdered sugar, 1/4 pound powdered almonds, 9 eggs (3 whites
left out), beaten separately, 2 grated lemon peels, 2 spoonfuls rose
water. Put rose water and sugar on top of each cake, after they are
dropped with a dessertspoon on the pans.
=Angel Cake.=
Whites of 11 eggs, 1-1/2 cups granulated sugar, 1 cup flour, 1 teaspoon
cream tartar, 1/2 teaspoon of almond or vanilla. Beat the eggs to a
froth; sift the sugar five times; sift the flour 4 times; add cream
tartar and sift again. Beat eggs and sugar together; add flavoring; then
flour; stir quickly and lightly; put in an unbuttered pan and bake 3/4
hour in moderate oven.
=Cream Cakes--No. 1.=
Boil in 1/2 pint of water 3/4 cup of butter; stir in while boiling 1-1/2
cups of flour. Remove from fire, let it stand five minutes, and then
stir in gradually 5 eggs, lightly beaten, and 1/2 teaspoon of soda. Drop
in pans half the size you want them, and bake fifteen or twenty minutes.
=Cream Cakes--No. 2.=
1 pint boiling water, 1 cup butter, 2 of sifted flour put in while water
and butter are boiling. Let this cool, then add 6 eggs, one at a time,
and beat in thoroughly, 1 tablespoon of milk with 1/3 teaspoon soda
dissolved in it.
=Cream Cakes--No. 3.=
Make a layer cake of 2 cups sugar, 1/2 cup butter, 3 eggs, 1/2 cup milk,
3 of flour, an even teaspoon baking powder. Bake in three layers. For
the cream take 1/2 pint milk, and when boiling stir in 2 even teaspoons
corn starch, dissolved in a little cold milk, 1 tablespoon sugar and 1
egg, stirring briskly a few moments. When cool, spread on the cake.
Flavor with vanilla or lemon.
=Cream Puffs.=
1 cup hot water, 1/2 cup butter. Boil water and butter together, and
stir in 1 cup dry flour while boiling. When cool add 3 eggs, not beaten.
Mix well, and drop by spoonfuls in buttered tins. Bake in a quick oven
twenty-five minutes. This makes fifteen puffs. When cool fill with
whipped cream.
=Ice Cream Cake.=
1 cup butter, 2 cups sugar, a little more than 2/3 cup of milk, 4 even
cups of sifted flour, in which has been sifted 2 teaspoons of baking
powder; flavoring and the whites of 5 eggs beaten stiff, added last.
Cream the butter and sugar, add milk, then flour, with baking powder,
flavoring and whites of eggs, the cake well-beaten as each ingredient is
added. Bake in jelly-cake tins, two white layers, reserving enough to
make one layer colored with a little of Price's coloring, which will
make one pink layer. Put this between the two white layers, with a thin
frosting spread between, then frost the whole cake. By dividing the cake
before baking into three parts, keeping one white, adding the pink
coloring to another, and a heaping tablespoon of grated chocolate to the
third, you can have the three layers different, nice ice cream bricks.
=Chocolate Cake--No. 1.=
1 cup butter, 2 of sugar, 1 of milk, 2-1/2 of flour, 5 eggs, 2 teaspoons
baking powder, 1 cake of Baker's chocolate. Grate the chocolate and add
to the cake before the flour; flavor with vanilla, and bake in layers.
FILLING.--1 pound of sugar, 3 eggs, 1/2 cake of Baker's chocolate, 1 cup
grated cocoanut. Cover the top of cake with grated cocoanut.
=Chocolate Cake--No. 2.=
1-1/2 cups sugar, 1/2 of butter, 1/2 of milk, 1-3/4 of flour, 1/4 pound
of Baker's chocolate, 3 eggs, 2 teaspoons baking powder. Scrape the
chocolate fine and add 5 tablespoons of sugar to it (this in addition to
1-1/2 cups). Beat the butter to a cream. Gradually add sugar, beating
all the while. Add 3 tablespoons of boiling water to the chocolate and
sugar. Stir over the fire until smooth and glossy, then stir into the
beaten sugar and butter. Add to this mixture the eggs well beaten, then
the milk and flour in which the baking powder has been thoroughly mixed.
Bake twenty minutes in a moderate oven. This makes two loaves.
=Chocolate Cake--No. 3.=
1 cup butter, 2 of sugar, 1 of milk, 5 eggs (omitting whites of 2), 1
teaspoon cream tartar, 1/2 of soda, 3-1/2 cups flour.
FROSTING.--Whites of 2 eggs, 6 heaping tablespoons grated chocolate, 1
cup powdered sugar, 1 teaspoon vanilla. Frost while cake is hot. This
recipe makes two loaves.
=Chocolate Loaf Cake.=
1 cup sugar, 1 of milk, 2 of flour, 2 eggs, 1 teaspoon soda dissolved in
the milk. Melt 1/2 cup sugar, 1/2 of milk, yolk of 1 egg, 1/2 cake of
chocolate to a smooth cream and add to cake. Bake in a moderate oven.
=Chocolate Caramel Cake.=
2 cups sugar, 2/3 cup milk, 3 eggs, beaten separately, 2 tablespoons
butter, 2 cups flour, 2 teaspoons yeast powder, 1 teaspoon vanilla. Bake
in layers.
WHITE FILLING.--1-1/2 cups granulated sugar, 1/2 cup milk. Boil eight
minutes, then add 1 tablespoon flour stirred in 2 tablespoons cold water
and then boil five minutes longer. When cool beat to a cream.
CHOCOLATE CARAMEL FILLING.--The same as above, only 1/4 stick of Baker's
unsweetened chocolate. 1 teaspoon vanilla.
=Lemon or Orange Jelly Cake.=
1 cup butter, 2 cups sugar, 2/3 cup milk, 4 eggs, 3 cups sifted flour,
and 1 heaping teaspoon baking powder. Bake in four layers.
=Jelly--for Cake.=
1 small cup sugar, 1 egg. Grate the rind and use juice of 1 lemon or
orange, 1 tablespoon water, 1 teaspoon flour. Place the dish in a kettle
of boiling water and let it thicken. When cool spread between the cakes.
This is very nice for any layer cake.
=Apple Cake in Layers.=
1-1/2 cups sugar, 1/2 cup butter, 1/2 of milk, 2-1/2 flour, 3 eggs
(whites and yolks beaten separately), 2 teaspoons yeast powder.
FILLING.--2 apples, grated rind and juice of 1 lemon, 1 egg. Boil till
it thickens, and cool before using. Spread between layers.
=Sunshine Cake--No. 1.=
Whites of 6 eggs, yolks of 4, 1 cup of sugar, 3/4 flour, scant teaspoon
cream of tartar, salt, 2 teaspoons orange juice and grated rind. Sift
sugar and cream tartar together several times, then mix with well-beaten
whites, add beaten yolks, sift flour and salt several times, mix
altogether, put in orange and bake from forty to fifty minutes in a pan
with pipe in center. Do not look at it for at least twenty minutes. Do
not butter pan, nor remove from it till cold.
=Sunshine Cake--No. 2.=
Yolks of 11 eggs, 2 cups sugar, 1 of butter, 1 of milk, 1 teaspoon cream
of tartar, 1/2 of soda, 4 cups flour. Flavor to taste.
=A Delicious White Cake.=
1 pound sugar, 1 pound butter, 1 pound flour, a little baking powder,
whites of 20 eggs, and flavoring.
=White Cake.=
1/2 cup butter, 1/2 of milk, 1 of sugar, 2 of flour, 1 teaspoon yeast
powder, whites of 2 eggs, almond flavoring.
=Snow Cake--No. 1.=
Whites of 10 eggs, 2 jelly glasses of powdered sugar, 1 of flour, 1
teaspoon cream tartar.
=Snow Cake--No. 2.=
1 cup sugar, 1/2 of butter, 1/2 of milk, 1 teaspoon yeast powder, 2 cups
flour, vanilla flavoring. After being well mixed, stir in the whites of
4 eggs, and beat vigorously.
=Rose Cake.=
1 pound flour, 3/4 pound sugar, 1/2 pound butter, 1 cup rose water, 5
eggs, 1 teaspoon dry soda. Sift white sugar over cake when put in the
oven.
=Feather Cake.=
1 egg, 1 tablespoon butter, 1 cup sugar, 2 cups flour, 1/2 cup milk, 2
teaspoons baking powder.
=Delicious Cake.=
2 cups sifted sugar, 3/4 of butter, 5 eggs, beaten separately, 1/2 cup
of milk, 1 teaspoon baking powder in 2-1/2 cups sifted flour, 2
tablespoons brandy.
=Gold Cake.=
Yolks of 5 eggs and 1 whole egg, 2 cups sugar, 1 of butter, 2/3 cup
milk, 3 of flour, 1 teaspoon cream of tartar, 1/2 of soda.
=Silver Cake.=
Whites of 5 eggs, 1-1/2 cups sugar, 1/2 cup butter, 3 even cups flour, 1
of milk, 1 teaspoon cream tartar, 1/2 of soda, flavor with vanilla. Beat
butter and sugar to a cream; beat whites to a stiff froth and add. Sift
cream tartar with flour and dissolve soda in milk. Stir in a little
flour before adding milk.
=Marble Cake.=
Whites of 6 eggs, 1-1/2 cups sugar, 3/4 cup butter, 1/3 cup milk and
1-3/4 cups flour, 1 teaspoon cream of tartar, 1/2 of soda. Flavor with
lemon.
DARK PART.--Yolks of 6 eggs, 1-1/2 cups brown sugar, 3/4 cup butter,
1-3/4 cups milk, 1 teaspoon cream tartar, 1/3 of soda, 1 teaspoon each
allspice, cinnamon and cloves. Mix lightly together, or bake in layers,
as you please.
=Cold Water Cake.=
2 cups sugar, 2 of flour, 1/2 cup butter, 1 of cold water, 2 eggs, 2
teaspoons cream of tartar, 1 of soda. Beat thoroughly. Bake in cups. To
be eaten with butter, hot.
=White Mountain Cake.=
1-1/2 cups butter, 1/2 of cream, 2 of sugar, 3 of flour and 4 eggs. Add
currants.
=Federal Cake.=
1 pound flour, 1 of sugar, 1/2 of butter, 4 eggs, 1 teacup cream, 1/2
wine-glass brandy, 1 of wine, 1 nutmeg, 1 pound raisins.
=Lincoln Cake.=
2 eggs, 2 cups sugar, 1/2 cup butter, 1 of milk, 3 of flour, 1 teaspoon
cream of tartar, 1/2 of soda. Flavor to taste.
=Harrison Cake.=
1 cup butter, 2 of brown sugar, 1 syrup, 1 milk, 4 eggs, 5 cups flour, 1
nutmeg, 1 teaspoon soda. Fruit to suit.
=Victoria Cake.=
1 cup butter, 2 of sugar, 4 of flour, 4 eggs, 1 cup sour milk, 1
teaspoon soda, 1 cup molasses, 1 pound currants, 1 of raisins, 1
wine-glass brandy, 1 nutmeg, 2 teaspoons of cloves, 2 of cinnamon, 1/2
pound citron.
=Pound Cake.=