Recipes Tried and True Part 18

Two cups of b.u.t.ter, four cups of pulverized sugar, two cups of sweet milk, two scant cups of corn starch, four heaping cups of flour, whites of twelve eggs, one tablespoon of lemon extract, three heaping teaspoons of baking powder. Cream the b.u.t.ter and sugar; add the well beaten whites; then the milk, the corn starch, and the flour in which baking powder has been sifted. This should be as stiff as pound cake.

Bake in a moderate oven. It makes a very large cake, or two moderate-sized ones. Sometimes you will have to use more or less flour, according to the size of your eggs.

SPONGE CAKE. MRS. W. H. ECKHART.

The yolks of four eggs, one cup of sugar, one cup of flour, four tablespoonfuls of cold water, one teaspoonful of baking powder; add the whites of four eggs. Bake in a quick oven, but not too hot.

SPONGE CAKE. MRS. HARRY TRUE.

One cup of sugar, one and a half cups of flour, three eggs, two tablespoons of water, one heaping teaspoon of baking powder.

SPONGE CAKE. MRS. P. O. SHARPLESS.

Four eggs, one and a third cups of sugar, three tablespoonfuls of water, and two cups of flour, through which has been sifted two small teaspoonfuls of baking powder. Flavor with lemon extract.

The best cooks buy millinery goods of Jennie Thomas.

SPONGE CAKE. MRS. T. H. LINSLEY.

One cup of sugar, one cup of flour, three eggs. Beat altogether fifteen minutes; add one-half cup of milk, and one teaspoonful of baking powder.

LEMON CAKE. MRS. T. H. LINSLEY.

Three cups of powdered sugar, and one cup of b.u.t.ter rubbed to a cream.

Stir in the yolks of five well-beaten eggs. Dissolve one teaspoon of salaratus in a teacup of milk; add this, and then the juice and grated rind of one lemon, and the whites of the eggs. Sift in as lightly as possible four teacups of flour, and put in pan. Bake about one-half hour.

MARBLE CAKE. MRS. C. H. WILLIAMS AND MRS. ELIZABETH McCURDY.

LIGHT PART.--One and one-half cups sugar, one-half cup b.u.t.ter, one-half cup sweet milk, one-half teaspoon soda, one teaspoon cream tartar, whites of four eggs, two and one-half cups flour.

DARK PART.--One cup brown sugar, one cup mola.s.ses, one-half cup b.u.t.ter, one half cup milk, one-half teaspoon soda, one teaspoon cream tartar, two and one-half cups flour, yolks of four eggs, one-half tablespoon each of ground cloves, allspice, cinnamon, and nutmeg.

When both parts are ready, drop a spoon of light and then one of dark in the pan.

POUND CAKE. MRS. U. F. SEFFNER.

One pound of b.u.t.ter, one pound of sugar, one pound of flour (sifted), ten eggs (beaten separately), one-half teacup of rose water, one nutmeg (grated), one pound of citron. Wash the citron; chop it fine.

Beat the b.u.t.ter and sugar to a cream; add the rose water and nutmeg, then the yolks of eggs, and part of the flour; then the whites of eggs and remainder of the flour; lastly, the fruit, lightly floured. Bake in a moderate oven about two or two and one-half hours. Line the pan with white paper.

HICKORY NUT CAKE. MRS. C. C. CAMPBELL.

One and one-half cups sugar, one-half cup b.u.t.ter, three-fourths cup sweet milk, three cups flour, two teaspoonfuls baking powder, two eggs, one cup hickory nut meats.

MOTHER'S OLD-FASHIONED CAKE. MRS. O. W. WEEKS.

One and a half cups of brown sugar, two eggs, one teacup of sour cream, one even teaspoon of soda, about two and a half cups of flour.

If sour cream is not used, take instead one cup of milk, and one-half cup of b.u.t.ter.

LOAF CAKE. MRS. R. H. JOHNSON.

One pint bread dough; one cup sugar, one-half cup b.u.t.ter, one egg, one-half teaspoonful baking powder. Spice, raisins, and citron to taste.

LOAF CAKE. MRS. ELIZA BOWEN.

Mix one pint of milk with two quarts of flour and one cup of yeast, let stand in a warm place all night. In morning, beat until very light four eggs, one pound of sugar, three-eighths pound of b.u.t.ter, one teaspoon of salt, one teaspoon cinnamon, half a nutmeg; mix with the dough thoroughly, and beat for a long time. When raised again, dredge with flour, a cup of seeded raisins, half a pound of currants, one-fourth pound of citron; add to dough; put into the pan, and let stand to rise again for half an hour. Bake in an oven suitable for bread. This cake will keep a long time.

RAISIN CAKE. MRS. FRANK ARROWSMITH.

Two cups of brown sugar, one scant cup of b.u.t.ter, one cup of sweet milk, four eggs, one and one-half teaspoons of baking powder, three cups of flour, one teaspoon each of cinnamon and cloves, one pound of raisins. This makes two cakes. Pour boiling water on the raisins, and let stand a few minutes before stoning them.

DRIED APPLE FRUIT CAKE. MRS. W. H. ECKHART.

Take three cups of dried apples, and soak over night; then chop them fine, and cook slowly for three hours in three cups of baking mola.s.ses, stirring often; let cool over night. Then take two cups of sugar, one cup of b.u.t.ter, three eggs, four cups of flour, two teaspoons of baking powder, two teaspoons of ground cinnamon, two teaspoons of ground cloves, one grated nutmeg, two cups of raisins, one cup of citron (cut fine), and one pound of figs (chopped).

Lastly, add the cooked apples. Stir all together, and bake as you would other fruit cake for two hours or longer in rather slow oven.

"ELECTRIC LIGHT FLOUR" is pure, white, and nutritious.

APPLE FRUIT CAKE. MRS. T. H. LINSLEY.

One cup of b.u.t.ter, two cups of sugar, one cup of sweet milk, two eggs, one teaspoon of soda, three and one-half cups of flour, two cups of raisins, two cups of dried apples, soaked over night, chopped fine, and then stewed in two cups of mola.s.ses. Beat b.u.t.ter and sugar to a cream; add milk, in which dissolve the soda; then the beaten eggs, the flour, and lastly, stir in well the raisins and apples. Bake one and a half hours.