ANGEL CAKE.
From MRS. DANIEL HALL, of New Hampshire, Lady Manager.
The whites of eleven eggs beaten to a stiff froth; add one and one- half cups of pulverized sugar and one teaspoonful of vanilla extract; take one even cup of flour and one teaspoonful cream of tartar and sift with flour four times; beat lightly but thoroughly; bake fifty minutes in an ungreased pan; cut out when cold.
SUNSHINE CAKE.
Yolks of eleven eggs, two cups of sugar, one cup of b.u.t.ter, one cup of milk, one teaspoonful cream tartar, one-half teaspoonful of soda, three cups of sifted flour, one teaspoonful of vanilla.
ELECTION CAKE. (ONE HUNDRED YEARS OLD.)
From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President State Board and Lady Manager.
Four pounds flour; two pounds b.u.t.ter; two and one-half pounds sugar; two and one-half pounds raisins; one-half pound citron; one-half ounce mace; tumbler of brandy; one pint yeast; one and one-half pint milk; eight eggs. Add to the yeast one pint of milk; then beat in smoothly three pints of flour. Take all the flour and half the sugar and b.u.t.ter (when beaten to a cream); add the milk and yeast and make a dough a little softer than bread. When raised very light, add remainder of ingredients and let it rise again. When very light put into pans. Bake in moderate oven one hour.
CONNECTICUT ELECTION CAKE.
From MRS. VIRGINIA T, SMITH, of Connecticut, Alternate Lady Manager.
Two pounds best pastry flour; one pound shortening (half b.u.t.ter and half lard); one pound and two ounces sugar; whites of two eggs; one nutmeg; half a pound of raisins (loose Muscatels); quarter teaspoon of mace; one tablespoon of lemon juice; one tablespoon extract of orange; half teaspoon salt; half a compressed yeast cake, and two ounces of citron. Work the shortening and sugar to a cream; then rub half of it into the flour; dissolve the yeast cake in a little warm water; mix the flour and yeast with sufficient milk (about one and a half pints that has been scalded and cooled) to make a batter about like graham bread; work with the hands for at least twenty minutes; make at night and set in a moderately warm room to rise; in the morning add the remainder of the shortening and sugar; work again with the hands, as when first made, for fifteen or twenty minutes, and set to rise again.
Seed and cut the raisins, grate the nutmeg and sprinkle that and the mace over the raisins. When the cake is light, add first the lemon juice, then extract of orange and whites of eggs, well beaten; stir in fruit well floured: dip into three pans, b.u.t.tered and lined with paper. Let it stand until it begins to rise--it will come up very quickly in the oven if it has been twice well raised. Have oven hot enough to check the rising after it has reached the top of the pans; after it begins to brown, check the fire and let it bake rather slowly the remainder of the time. Whole time, one hour and a quarter.
ALMOND CREAM CAKE.
From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President Board of Lady Managers.
Two cupfuls of pulverized sugar; one-quarter cupful of b.u.t.ter; one cupful of sweet milk; three cupfuls of flour; two and a half teaspoonfuls of baking powder; whites of four eggs, beaten very light; one-half teaspoonful of vanilla. Bake in four layers. Whip one cupful of sweet cream to a froth, stirring gradually into it half a cupful of pulverized sugar, a few drops of vanilla, one pound of almonds, blanched and chopped fine. Spread thick between layers; frost top and sides.
VELVET CAKE.
From MRS. SALLIE S. COTTEN, of North Carolina, President State Board and Alternate Lady Manager.
One pound sugar; one pound flour; one-half pound b.u.t.ter; four eggs; one teacup of cold water; one teaspoonful cream of tartar; one-half teaspoonful soda. Put yolks and whites of eggs in separate vessels; dissolve soda in the water, sift the cream tartar in the flour. Beat the sugar and b.u.t.ter to a white cream; add the flour and water, stirring well. Next add the whites and lastly the yolks, both well beaten. Flavor with lemon and beat all together for three minutes.
Bake an hour. Excellent also for a layer cake, with any filling.
CARAMEL CAKE.
From MRS. JAMES R. DOOLITTLE, JR., of Chicago, Lady Manager.
One even cup b.u.t.ter; two even cups sugar; three even cups flour; whites of eight eggs; two even teaspoonfuls baking powder; one teaspoonful vanilla; one cup milk. Stir b.u.t.ter and sugar to a cream, add milk slowly, then flour in which the baking powder has been mixed, and lastly the well beaten whites of eggs and vanilla. Bake in three layers and to prevent sticking use white paper cut the size of the tin and well greased with lard.
_Caramel Filling_--Two cups of brown sugar; one cup of cream or milk; three tablespoonfuls b.u.t.ter; one teaspoonful vanilla. Boil until the mixture will hold together in water; then spread between the layers and on the outside. If it curdles when boiling, strain through coa.r.s.e sieve and put on the stove again. When done, put in vanilla.
A CARAMEL CAKE.
From MRS. FRANCE LUSE ALBRIGHT, of New Mexico, Lady Manager.
To be baked in layers. Four eggs; three-fourths of a cup of b.u.t.ter; one-half cup of milk; three and one-half cups of flour; two teaspoonfuls of baking powder; flavor to suit taste.
_Filling_--Two cups of brown sugar; one cup of rich cream; size of a walnut of b.u.t.ter; boil one-half hour well stirred; spread between the layers of the cake while hot.
_Chocolate Filling_--Six tablespoonfuls of grated chocolate; one and one-half cups of pulverized sugar; two tablespoonfuls of cream; put the chocolate in the pan with the cream and one-half the sugar and let dissolve; add the remainder of the sugar to the whites of two eggs well beaten; flavor with vanilla for four layers of cake.
ROLL JELLY CAKE.
From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President Board of Lady Managers.
Five eggs, two cupfuls of sugar, two of flour, one-half cupful of milk, two teaspoonfuls of cream of tartar, one of soda; bake in square tins, spread with jelly and roll while warm. Lemon jelly is very nice.
This recipe makes four rolls.
CHOCOLATE CAKE.
From MRS. RALPH TRAUTMANN, of New York City, First Vice-President Board of Lady Managers.
Have ready one-half pound sweet chocolate grated; one-fourth pound chopped citron; one-fourth pound almonds, blanched and chopped; five soda crackers, browned and rolled very fine; winegla.s.s of brandy and the juice and grated rind of two lemons; separate the yolks of eggs from the whites; beat yolks well, mix with other ingredients and lastly add the whites whipped to a stiff froth; bake two hours in a slow oven; cover with frosting and ornament with candied fruit.
GEORGIE"S CAKE.
From MRS. CLARK WARING, of South Carolina, Alternate Lady Manager.
Three teaspoonfuls of soda; one cup b.u.t.ter; one cup mola.s.ses; two cups brown sugar; two cups sour milk; four eggs; four and one-half cups flour; one tablespoonful mixed spices; two pounds dates, weeded and chopped fine; rub the b.u.t.ter and sugar to a cream, add the mola.s.ses, then the sour milk, break one egg in at a time and beat well; sift the soda in the flour and add, saving a little to dust the dates; add the spices and last of all add the dates; bake slowly like a fruit cake.
CHESS CAKE.
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
Four eggs beaten separately and added to one cup of b.u.t.ter and one cup of sugar thoroughly creamed, flavor with nutmeg; line small patty pans with puff paste; place in the bottom a teaspoonful of jelly and pour over it a tablespoonful of the egg, b.u.t.ter and sugar mixture; bake in a rather slow oven. This is a nice tart for lunch or picnics as it keeps well and never gets dry.
FRUIT CAKE.
From MRS. A. K. DELANEY, of Alaska, Lady Manager.
One and one-half pound of flour; one and one-half pound of sugar; one and one-fourth pound of b.u.t.ter; two pounds of raisins; two pounds of currants; three-fourths pound candied lemon, four nutmegs; one teaspoonful soda; one teaspoonful cinnamon; one teaspoonful cloves; one cup brandy or wine; bake slowly.
ENGLISH FRUIT CAKE.