-CHOCOLATE CAKE---Cook one cup of sugar, one-half cup of milk, one cup of grated chocolate and the beaten yolk of one egg together until smooth. When done add a teaspoon of vanilla and cool. Beat one-half cup of b.u.t.ter to a cream, add one cup of sugar slowly and beat smooth. Add two beaten eggs, one-half cup of milk, two cups of flour in which two-thirds teaspoon of soda has been sifted, and when well beaten add the cool chocolate mixture. Bake in four layers and put together with a white boiled icing.
-CHOCOLATE LAYER CAKE---Beat a half cupful b.u.t.ter to a cream, adding gradually one cupful sugar. When light beat in a little at a time, a half cupful milk and a teaspoonful vanilla. Beat the whites of six eggs to a stiff froth and sift a teaspoonful and a half with two cupfuls flour. Add the sifted flour to the mixture. Then fold in the whipped whites. Have three b.u.t.tered layer cake tins ready and put two-thirds of the mixture into two of them, into the third tin put the remainder of the batter, having first added to it two tablespoons melted chocolate.
Bake the cakes in a rather quick oven for twenty minutes. Put a layer of the white cake on a large plate and cover with white icing, on this lay a dark layer and cover with more of the white icing. On this put the third cake and cover with the chocolate icing. Put into a graniteware pan one cupful and a half cupful water and cook gently until bubbles begin to rise from bottom. Do not stir or shake while cooking. Take at once from the stove and pour in a thin stream over the stiffly whipped whites of two eggs. Beat it until thick, flavor with vanilla, and use two-thirds of this for the white icing. Into the remainder put a tablespoon and a half melted chocolate and a suspicion of cinnamon extract, and frost the top and sides of the cake.
-CHOCOLATE LOAF CAKES---Cream one cup of b.u.t.ter, add two and one-half cups of sugar and beat to a cream. Beat the yolks of five eggs light, add to the b.u.t.ter and sugar, with one cup of milk and three cups of flour in which four level teaspoons of baking powder have been sifted, the stiffly beaten whites of five eggs and two teaspoons of vanilla flavoring and two squares of chocolate melted. Bake in a moderate oven.
-COCOA CAKE---Cream one-half cup of b.u.t.ter, add one cup of sugar, and beat again. Add the beaten yolks of three eggs and a teaspoon of vanilla. Sift two cups of pastry flour twice with one-quarter cup of cocoa and four level teaspoons of baking powder. Add to the first mixture alternately with three-quarters cup of milk, beat hard, and fold in the stiffly beaten whites of three eggs. Bake in a loaf and cover with white icing.
-CREAM CAKE OR PIE---This recipe makes a simple layer cake to be filled in various ways. Cream one-quarter cup of b.u.t.ter with one cup of sugar, add the beaten yolks of two eggs and one teaspoon of vanilla. Now beat hard, then mix in one-half cup of milk alternately with one and one-half cups of flour sifted twice with two level teaspoons of baking powder.
Beat just enough to make smooth, then fold in lightly the stiffly beaten whites of two eggs and pour into an oblong shallow pan that is b.u.t.tered, floured and rapped to shake out all that is superfluous. Bake about twenty minutes, take from pan and cool. Just before serving split the cake and fill with a cooked cream filling or with sweet thick cream beaten, sweetened with powdered sugar and flavored to the taste.
-CREAM LAYER CAKE---Cream one-quarter cup of b.u.t.ter well with one cup of sugar, add the yolks of three eggs beaten light, one-half cup of milk, then one and one-half cups of flour sifted twice with three level teaspoons of baking powder. Stir in lightly last of all the whites of three eggs beaten stiff. Bake in a pan large enough to make one thin cake and bake. Cool and split, then spread on one-half pint of cream beaten light, sweetened, and flavored with a few drops of vanilla. Put on the top cake and dust with powdered sugar.
-DATE CAKE---Sift two cups of flour with four level teaspoons of baking powder, one-half level teaspoon of salt and one-quarter cup of b.u.t.ter.
Beat one egg, add three-quarters cup of milk and mix into the ingredients. Add last one and one-half cups of dates stoned and cut into small pieces and rolled in flour. Bake in a sheet in a moderate oven and serve warm or with a liquid sauce as a pudding.
-EGGLESS CAKE---One and one-half cups sugar, one cup sour milk, three cups sifted flour, one-half cup shortening, one teaspoon soda, one-half teaspoon cinnamon, one-half teaspoon nutmeg, one cup chopped raisins, salt.
-FEATHER CAKE---Sift one cup of sugar, two cups of sifted flour, three level teaspoons of baking powder and a few grains of salt. Add one cup of milk, one well beaten egg, three tablespoons of melted b.u.t.ter and a teaspoon of vanilla or lemon flavoring or a level teaspoon of mixed spices. Beat hard and bake in a loaf in a moderate oven about half an hour.
-FIG CAKE---Two cupfuls of sugar, two-thirds of a cup of b.u.t.ter, one cupful of milk, four even cupfuls of flour, five eggs, two teaspoonfuls of cream of tartar, one of soda, sifted with the flour, mix the b.u.t.ter and sugar until creamed, add the unbeaten yolks of the eggs, add the milk and the flour slowly, beating all the time, lastly the whites of the eggs. Flavor two cupfuls of chopped figs and mix in. Bake quickly.
-FIG LAYER CAKE---Cream one-quarter cup of b.u.t.ter with one cup of sugar, add one beaten egg, one cup of milk, two cups of flour sifted twice with four teaspoons of baking powder. Bake in layer tins.
For the filling-chop one-half pound of figs fine, add one-half cup of sugar and one-quarter cup of cold water. Cook in a double boiler until soft, let cool, and spread between the cakes.
-FRUIT CAKE---One cup dark sugar, one-half cup b.u.t.ter, one cup mola.s.ses, one cup coffee (cold liquid), three eggs, three tablespoons mixed spices, one pound currants, two pounds raisins, three cups flour, three teaspoons baking powder, one-fourth pound citron.
-GOLD CAKE---Mix the yolks of four eggs, one cup of sugar, one-half cup of sweet milk, one-half cup of b.u.t.ter, three cups of flour sifted three times, one teaspoonful of cream of tartar and one-half teaspoon of soda.
Beat very thoroughly. Use a moderate cake oven.
-HICKORY NUT CAKE---Cream one cup of b.u.t.ter with two cups of sugar, add the well beaten yolks of four eggs, and one-half cup of milk. Sift three level teaspoons of baking powder twice with two and one-half cups of pastry flour. Reserve one-half cup of the flour and add the remainder to the first mixture. Now fold in the whites of four eggs beaten stiff, one teaspoon of lemon juice, half a dozen gratings of the yellow rind of lemon and one cup each of seeded and chopped raisins and of chopped hickory nuts mixed with the reserved half cup of flour. Bake in a moderate oven, cover with a white icing and garnish without meats.
-HUCKLEBERRY CAKES---Mix together one quart of flour, one teaspoon salt, four teaspoons baking powder and one-half cup of sugar. Mix one-third cup b.u.t.ter, melted with one cup of milk. Add it to the flour and then add enough more milk to make a dough stiff enough to keep in shape when dropped from a spoon. Flour one pint of berries, stir in quickly, and drop by the large spoonful on a b.u.t.tered pan or in m.u.f.fin rings. Bake twenty minutes.
-ICE CREAM CAKE---Cream three-quarters cup of b.u.t.ter with two cups of fine granulated sugar. Add one cup of milk with two cups of flour and three-quarters cup of cornstarch sifted twice with five level teaspoons of baking powder. Fold in slowly the whites of seven eggs and bake in layers.
-LAYER CAKE---One and one-half cups of sugar, two-thirds of a cup of b.u.t.ter, the whites of six eggs, one cup of sweet milk, two and one-half cups of pastry flour, two teaspoonfuls of baking powder, flavor with lemon, put two-thirds of the mixture into jelly tins. To the rest add two tablespoonfuls of mola.s.ses, one-half cup of raisins (seeded), three figs (chopped), one teaspoonful cinnamon, one-half teaspoonful allspice, two tablespoonfuls of flour. Bake, when cool, together with jelly, having the dark layer in the center.
-MARGARETTES---One-half pound of peanuts, one pound of dates chopped fine. One cup of milk in the dates, and boil, add peanuts. Make a boiled icing. Take the long branch crackers, spread the filling between the crackers, put on the icing, and put in the oven to brown.
-PLAIN CAKE---Beat together one-half cup of b.u.t.ter and two cups of sugar until light and creamy, add the well beaten yolks of three eggs, one-half cup of milk, three cups of flour in which three teaspoons of baking powder have been sifted, and last the stiffly beaten whites of three eggs. Add any flavoring preferred and bake in a moderate oven.
-PLAIN TEA CAKE---Cream two level tablespoons of b.u.t.ter and one cup of sugar together, add one beaten egg, one cup of milk and two cups of flour in which three level teaspoons of baking powder have been sifted.
Bake in a sheet, and serve while fresh.
-RAISIN CAKE---One cup b.u.t.ter, three eggs, one and one-half cups sugar, one cup sour milk, one teaspoon soda, one cup raisins, little nutmeg, three cups flour. One can use two eggs and one-half cup b.u.t.ter; then bake as usual.
-ROCKLAND CAKE---Two cups sugar, one cup b.u.t.ter beaten to a cream, five eggs, one cup milk, four cups flour, two teaspoonfuls baking powder, one teaspoonful essence of lemon.
-SNIPPODOODLES---One cup of sugar, one tablespoon of b.u.t.ter, one-half cup of milk, one egg, one cup of flour, one teaspoon of cinnamon. Cream the b.u.t.ter, add the sugar, then the eggs well beaten, then the flour, baking powder and cinnamon, sifted together, and the milk. Spread very thin on the tin sheet and bake. When nearly done sprinkle with sugar; when brown remove from the oven, cut into squares and remove quickly with a knife. They should be thin and crispy.
-SNOW CAKE---Beat the white of four eggs stiff. Cream one-half cup of milk and one cup of b.u.t.ter and one cup of sugar, add one-half cup of milk and two cups of flour sifted twice with three level teaspoons of baking-powder. Fold in the whites of the eggs last and half a teaspoon or more of lemon or vanilla flavoring.
-SPICE CAKES---For little spice cakes cream one-half cup of b.u.t.ter with one cup of sugar, add one beaten egg, one-half cup of sour milk, and one-half level teaspoon each of soda, baking powder, and cinnamon, and a few gratings of nutmeg sifted with two and one-half cups of pastry flour. Stir in one-half cup each of chopped walnut meats and seeded and chopped raisins. Roll out thin and cut in shape or put small spoonfuls some distance apart on a b.u.t.tered pan and press out with the end of a baking powder can until as thin as needed; do not add more flour. Bake slowly.
-SPONGE CAKE---Whites of two eggs beaten to a stiff froth, beat the yolks thoroughly, then beat both together, then add one scant cup of granulated sugar (beating again), one scant cup of flour (beat again), and one teaspoon of baking powder. Sift the flour three or four times, stir the baking powder in the flour, and lastly add five tablespoons of hot water.
-SULTANA TEA CAKES---Into three-quarters of a pound of flour stir a pinch of salt, a teaspoonful of baking powder, three ounces of b.u.t.ter and lard mixed in equal portions, three ounces of sifted sugar and two ounces of sultanas. Chop one and half ounces of candied lemon peel, add that and moisten all with two well beaten eggs and a little milk if necessary. Work these ingredients together, with a wooden spoon turn on to a board and form into round cakes. Place them on a floured baking sheet and cook in a quick oven. Five minutes before the cakes are done brush them over with milk to form a glaze, and when ready to serve cut each through with a knife and spread liberally with b.u.t.ter.
-SUNSHINE CAKE---Cream one cup of b.u.t.ter, add two cups of sugar and beat, add one cup of milk, the yolks of eleven eggs beaten until very light and smooth, and three cups of flour sifted with four teaspoons of baking powder three times to make it very light. Turn into a tube baking pan and bake three-quarters of an hour in a moderate oven.
-TEA CAKE---This cake is to be eaten warm with b.u.t.ter. Rub a rounding tablespoon of b.u.t.ter into three cups of flour sifted with a saltspoon of salt, six level teaspoons of baking powder and one-quarter cup of sugar.
Beat one egg light, add one and one-half cups of milk and the dry ingredients and beat well. Pour into a long b.u.t.tered pan and bake about twenty minutes. Do not slice this cake, but cut through the crust with a sharp knife and break apart. This mixture can be baked in m.u.f.fin tins, but it saves time to bake it in a loaf.
-VELVET CAKE---One-half cup b.u.t.ter, one and one-half cups sugar, yolks four eggs, one-half cup milk, one and one-half cups flour, one-half cup cornstarch, four level teaspoons baking powder, whites four eggs, one-third cup almonds blanched shredded. Cream the b.u.t.ter, add gradually the sugar, then the egg-yolks well beaten. Beat well and add the milk, the flour, cornstarch, and baking powder sifted together, and egg whites beaten stiff. Beat well and turn into b.u.t.tered shallow pan. Sprinkle with the almonds, then with powdered sugar and bake forty minutes in a moderate oven.
-WHITE PATTY CAKES---Cream one-third cup of b.u.t.ter with one cup of sugar, add one-half cup of milk, one and three-quarter cups of flour sifted twice with two and one-half level teaspoons of baking powder, and flavor with a mixture of one-third teaspoon of lemon flavoring and two-thirds teaspoon of vanilla flavoring. Bake in little plain patty pans and cover the top of each with white icing. Garnish with two little leaves cut from angelica and a bit of red candied cherry.