Recipes Tried and True Part 20

YELLOW LAYER CAKE. MRS. A. C. AULT.

One and one-half cups sugar, one-half cup b.u.t.ter, one-half cup milk, one and one-half cups flour, one-half cup corn starch, two teaspoonfuls baking powder, three eggs (separate whites). Flavor to taste.

BLACKBERRY JAM CAKE. OZELLA SEFFNER.

Two-thirds cup of b.u.t.ter, one full cup of brown sugar, one cup of blackberry jam, one-half cup of sweet milk, three eggs, two cups of flour, two teaspoons of baking powder, one teaspoon each of cinnamon and allspice, one-half teaspoon of cloves, one-quarter cup of chopped citron, one cup of either walnuts or hickory nuts, vanilla flavoring.

Bake in layers and fill between with either frosting or fig paste.

BLACKBERRY JAM CAKE. MRS. M. S. LEONARD, MRS. EVA L. FLETCHER, GAIL HAMILTON.

One cup coffee A or light brown sugar, one-half cup b.u.t.ter, two cups flour, one cup blackberry jam, three eggs, three tablespoons sour cream, one teaspoon soda, two teaspoons cinnamon, one-half a nutmeg.

Put in the ingredients in the order given. Bake in layers, and finish with boiled icing.

BLACKBERRY JAM CAKE. MRS. ALICE KRANER.

One cup brown sugar, one-half cup b.u.t.ter, one cup jam, one-half cup seeded raisins, two cups flour, three eggs, two teaspoons baking powder, four tablespoons sweet milk, one teaspoonful cinnamon, one-half nutmeg. Bake like jelly cake, with icing between layers.

GRAPE JAM CAKE. MRS. J. EDD THOMAS.

This may be made like blackberry jam cake, only subst.i.tuting grape jam for the blackberry.

CHOCOLATE CAKE. WINONA HUGHES.

One cup brown sugar, one-half cup b.u.t.ter, one-half cup sweet milk, two eggs, two cups flour, one teaspoon soda dissolved in a little warm water and then added to the milk.

Make a cream of one cup grated chocolate, two-thirds cup brown sugar, one-half cup sweet milk, yolk of one egg, and one teaspoon vanilla.

Cook up until like cream, and mix into above cake. Bake in slow oven in two layers, or in one shallow pan; frost with a white frosting, or the following--

CHOCOLATE FROSTING.--Put enough water over a cup of white sugar to dissolve it; grate into it two squares of chocolate, and boil until thick enough to spread. Put on cake when cool.

CHOCOLATE CAKE. MRS. HARRY TRUE.

One scant cup b.u.t.ter, two cups sugar, two cups flour, one-half cup sweet milk, three eggs, two teaspoons baking powder, one-half teaspoon vanilla; add a small quarter cake of chocolate, grated and dissolved in one-half cup boiling water. Allow this to cool before adding it to the cake. Leave out the white of one egg for icing between the layers of cake.

CHOCOLATE CAKE. MRS. JOHN D. STOKES.

Grate one-half cup chocolate; mix with one-half cup milk, yolk of one egg, one cup pulverized sugar, one teaspoon vanilla. Boil until chocolate and sugar are melted. Let this cool while making cake from one cup sugar, one-half cup b.u.t.ter, one-half cup milk, two cups flour, two eggs, two teaspoons baking powder; add to this the boiled chocolate, and bake in layers.

FILLING.--Boil two cups granulated sugar and six tablespoons water until it threads; then stir into it the whites of two eggs, well beaten. Flavor with vanilla.

Buy seasonable and stylish millinery of Jennie Thomas.

DELICIOUS CHOCOLATE CAKE. MIRIAM DE WOLFE.

Three-fourths cup b.u.t.ter, two cups sugar, one cup sweet milk, three scant cups flour, three teaspoonfuls baking powder; lastly, the whites of five eggs, beaten to a stiff froth. Bake in layers.

ICING.--Boil two cups of sugar to a taffy; add the white of one egg, beaten to a stiff froth and one ten cent cake of German chocolate, grated. Beat the icing continually while stirring in the white of egg and until it is almost cold.

CHOCOLATE CAKE. MRS. J. C. WALTER.

One and one-half cups sugar, two-thirds cup b.u.t.ter, one teaspoonful vanilla, two thirds cup milk, two cups flour, three level teaspoonfuls baking powder, whites of five eggs, well beaten.

ICING.--One and one half cups sugar, one half cup milk (or a little more), a lump of b.u.t.ter the size of a walnut, one teaspoonful vanilla.

Boil until waxy; remove from fire; beat until stiff. Spread melted chocolate on bottom and top of layers, and put the cream icing between.

CREAM CAKE. MRS. JOSIE YAGER.

One cup sugar, three eggs, one and one-half cups flour, three tablespoons water, two teaspoons baking powder, flavoring to taste.

Bake in about three layers and put between them this--

CREAM.--Three-quarters pint milk, one egg, two tablespoons corn starch, three tablespoons sugar. Put milk on to boil; mix other ingredients together; put in milk, and boil until it thickens. Flavor to taste when cool.

CREAM CAKE. MRS. FENTON FISH.

Two tablespoons b.u.t.ter, two teacups sugar, three eggs, one-half teacup sweet milk, two tablespoons cold water, two teacups flour, two teaspoons baking powder. Bake quickly in three or four round tins.

CREAM.--One-half pint milk, one-half teacup sugar, a small piece b.u.t.ter, one egg, one tablespoon corn starch, boil until very thick.

When nearly cold, flavor with vanilla. When the cakes are cool, put them together with it.

CREAM CAKE. MRS. NED THATCHER.

Two cups white sugar, one-half cup b.u.t.ter, one cup sweet milk, one cup corn starch, two cups flour, two teaspoonfuls baking powder, whites of seven eggs, beaten and added last.

FILLING.--Whip one pint cream; sweeten and flavor to taste, and spread between layers.