CAKES
"_Now, now the mirth comes With the cake full of plums._"
--HERRICK.
MARSHMALLOW CAKE
Mrs. J. H. Shanley
One-half cup b.u.t.ter; one and one-half cups sugar; two and one-half cups flour; one-half cup milk; two level teaspoonfuls baking powder; five eggs; one teaspoonful vanilla. Bake in layers and spread with the marshmallow paste between layers and on top; also marshmallows cut in half.
Marshmallow Paste: Three-fourths cup sugar; one-fourth cup milk, boiled together six minutes. Melt one-fourth pound marshmallows, add two tablespoonfuls water; combine with the boiled sugar and milk, add vanilla and beat until stiff enough to spread.
GOLD CAKE
Mrs. Charles S. Daily
One and one-half cups sugar; three-fourths cup b.u.t.ter; four yolks of eggs; three whites of eggs; three-fourths cup milk; two cups flour; two teaspoonfuls baking powder; one teaspoonful flavoring. Cream b.u.t.ter and sugar, then add the beaten yolks of eggs, add flavoring to this, then add milk and flour alternately, first sifting flour and baking powder together. Beat the whites of eggs to a stiff froth and add last, folding them in gently. Bake in a loaf cake pan forty minutes in a modern oven.
COCOANUT CREAM CAKE
Mrs. H. S. Mount
One-half cup b.u.t.ter; one and one-half cup sugar; one cup cold water; three cups sifted flour (sifted three times); two heaping teaspoonfuls baking powder; whites four eggs beaten stiff; flavor with vanilla. Cream b.u.t.ter and sugar. Add one-third water and beat thoroughly; then add one cup flour and beat again. Add second one-third cup of water and second cup of flour and continue beating. Into last cup of flour add baking powder and add last one-third cup of water with the last cup of flour and beat thoroughly. Then flavor and fold in the beaten whites of eggs; carefully put in three layer tins. Grate a whole cocoanut. Whip one pint of cream. After cakes are cool put whipped cream on first layer, then cover with freshly grated cocoanut. Continue the same until the last layer is well covered with whipped cream, and then cocoanut.
ORANGE CAKE
Mrs. Martin K. Northam
One-third cup b.u.t.ter; one cup sugar; grated rind of one orange; one-half cup milk or water; one and one-half cups sifted pastry flour; two level teaspoonfuls baking powder; yolks of two eggs, beaten light; whites of two eggs, beaten dry. This makes two small layers.
Filling: The unbeaten white of one egg; add to this one-fourth cup orange pulp and juice, with the rotary egg beater gradually beat in one and one-half cups powdered sugar, beating it slowly. When that is stiff enough to hold its shape spread upon the cake. Long beating makes this icing spongy and white.
EGGLESS CAKE
Mrs. W. H. Muschlet
One cup apple sauce, unsweetened; one teaspoonful soda; one cup of sugar; one-half cup b.u.t.ter; one and one-half cup flour--depends on consistency of apple sauce; one teaspoonful ground cinnamon; one teaspoonful ground allspice; one-half teaspoonful cloves; one-half teaspoonful nutmeg; one-half cup citron, cut in small pieces; one or over cups of nuts. Mix flour, nuts and citron well. Cream b.u.t.ter and sugar till it pops; add apple sauce; which turns brown. Then add spices, flour, nuts and citron. Bake in moderate oven in flat pan about 35 minutes, probably 40 minutes. If preferred iced, cut in squares. Make double quant.i.ty, as the longer kept the better.
LADY BALTIMORE CAKE
Mrs. L. B. Maxwell
Take one cupful of b.u.t.ter; two cupfuls sugar; three and one-half cupfuls of flour; one cupful sweet milk; whites of six eggs; two teaspoonfuls baking powder; and one teaspoonful rose-water. Cream the b.u.t.ter, add the sugar gradually, beating continually; then the milk and flavoring; next the flour and baking powder and lastly the stiffly beaten whites of eggs, which should be folded into the dough. Bake in three layer cake tins in quite hot oven. To make the filling, dissolve three cups of sugar in one cupful boiling water; cook it until it threads; then pour it onto the stiffly beaten whites of three eggs, stirring constantly. To this icing add one cupful of chopped raisins, one cupful of nutmeats (pecans preferred) and five figs cut into very thin strips. This makes enough icing for top and sides of cake.
TUTTI FRUTTI CAKE
Mrs. Wm. J. Maiden
Two tablespoonfuls b.u.t.ter; one cupful sugar; one cupful milk; one egg; two cupfuls flour; two heaping teaspoonfuls baking powder; one-half cupful dates (pitted and chopped); one-half cupful English walnuts, chopped; one-half cupful raisins or figs (or both), chopped; three tablespoonfuls chocolate or cocoa; one teaspoonful vanilla. This makes two layers.
Filling: Three cupfuls 4x sugar; three tablespoonfuls cocoa; six tablespoonfuls melted b.u.t.ter; six tablespoonfuls hot coffee; one teaspoonful vanilla. Mix well and put on cake.
CREAM CAKE
Mrs. W. S. Holabird
One-half cup b.u.t.ter; one cup sugar; yolks of two eggs beaten light; one and three-fourths cups sifted pastry flour; two level teaspoonfuls baking powder; one-half cup cold water; whites of two eggs beaten dry; flavoring to suit.
Cream Filling: One-fourth cup sifted flour; one cup hot milk; one-third cup sugar; one-fourth teaspoonful salt; one egg beaten light; one ounce chocolate; one teaspoonful vanilla extract. Mix flour and salt with a very little cold milk; stir into the hot milk and cook ten minutes, add the chocolate and stir until it is melted and evenly blended with the flour mixture. Then beat in the egg mixed with the sugar, and lastly the vanilla.
LADY FINGER CAKE
Mrs. C. A. Bowman
Five eggs, beaten separately; six lady fingers, browned and grated; three-fourths cup almonds, ground fine; one cup sugar; vanilla to taste.
Mix all together, putting in stiffly beaten whites last. Bake in two layers in moderate oven.
Filling: Yolk of one egg; one and one-half teaspoonfuls corn starch; sugar and vanilla to taste. Spread between layers and put whipped cream on top.
WEARY w.i.l.l.y
Mrs. C. A. Carscadin
Whites of two eggs broken in a cup; enough soft b.u.t.ter to make the cup half full; fill the cup with milk. Sift one and one-half cups pastry flour; one cup sugar; two teaspoonfuls baking powder and pinch of salt.
Turn the cup of liquid into the dry ingredients, flavor and beat ten minutes. Bake in rather slow oven in layers or loaf. If well beaten this is a delicious, fine grained cake.
SUNSHINE CAKES
Charlotte Pangburn
Seven eggs; the whites and yolks beaten separately and very stiffly.
Then add one-fourth teaspoonful each of salt and cream of tartar; then fold in one cup of sugar sifted three times; also one cup of flour sifted three times, then flavoring, preferably orange flavor. Bake in a slow oven forty-five minutes.
DELICIOUS WHITE CAKE
Mrs. W. F. Barnard