Recipes Tried and True Part 22

ENGLISH WALNUT CAKE. MRS. MARY W. WHITMARSH.

One and one-half cups of sugar, one-half cup of b.u.t.ter, one-half cup of water, one and one-half cups of flour, one-half cup of corn starch, two teaspoons of baking powder, the whites of six eggs. Flavor with lemon. Bake in layers.

FILLING.--Two cups of light brown sugar, one-half cup of water. Boil until it threads, and stir in the whites of two eggs, beating until it creams; them stir in one pound of English walnuts, chopped fine.

COLUMBIA CAKE. OZELLA SEFFNER.

Two cups of coffee A sugar and one cup of b.u.t.ter creamed together; add slowly one cup of sweet milk, three full cups of flour, in which three teaspoons of baking powder have been stirred, and the whites of eight eggs. Flavor to suit taste. Bake in layers, and put together with boiled frosting and chocolate creams, or stir into the frosting one pound of seeded raisins, or a gla.s.s of currant jelly. Any one of these will make a delicious cake.

FAVORITE SNOW CAKE. MRS. CARRIE OWENS.

Beat one cup b.u.t.ter to a cream; add one and one-half cups flour, and stir thoroughly together; then add one cup corn starch, and one cup sweet milk, in which three teaspoons baking powder have been dissolved; lastly, add the whites of eight eggs, and two cups sugar, beaten together. Flavor to taste. Bake in sheets, and put together with icing.

ORANGE CAKE. MRS. CARRIE OWENS.

Two-thirds cup b.u.t.ter, two small cups sugar, one cup milk, three teaspoons baking powder, the yolks of five eggs, three small cups flour. Bake in jelly tins.

FILLING.--Whites of three eggs, beaten to a stiff froth, juice and grated rind of one orange, sugar to give the right consistency to spread between the layers; put white frosting on the top.

TEA CAKE. MRS. GEO. TURNER.

One egg, one cup sour cream, one-half teaspoon soda in one pint flour, b.u.t.ter the size of half an egg, one cup sugar.

CARAMEL DRESSING.--One pint light brown sugar, b.u.t.ter the size of an egg, one-half cup sweet milk. Cream the b.u.t.ter and sugar; then add milk, and cook until it hardens in water like taffy; beat until cool enough to spread smoothly.

RIBBON CAKE. MRS. LIZZIE MARTIN.

One small half cup of b.u.t.ter, one cup of sugar, two eggs, two-thirds cup of water, two cups of flour, two teaspoons of baking powder. Take out two layers in tins; leave enough for a third layer, and put in it one teaspoon of cinnamon, and one teaspoon of cloves. Bake; put dark layer in middle, and icing between all.

JELLY CAKE. MRS. ELIZABETH McCURDY.

One cup sugar, two tablespoons b.u.t.ter, five tablespoons sweet milk, three eggs, one teaspoon soda, two teaspoons cream tartar. Flavor with lemon. Bake in layers, and spread with jelly.

ALMOND JELLY CAKE. MRS. GEORGE KLING.

Three coffee-cups sugar, one heaping coffee-cup b.u.t.ter, and the yolks of six eggs, beaten together to a cream; five even cups sifted flour, four teaspoonfuls baking powder; one and one-half cups sweet milk; the whites of the six eggs beaten to a stiff froth, and added last; with one teaspoonful lemon flavoring. Bake in layers.

ALMOND SAUCE FOR FILLING.--Three pounds almonds, blanched and pounded to a paste, one and one-half coffee-cups fresh, pure sour cream, one and one-half coffee-cups sugar, four eggs (whites and yolks beaten thoroughly together). Stir all together, and add vanilla enough to drown the taste of sour cream.

WHITE LAYER CAKE. MRS. MARY d.i.c.kERSON.

One-half cup b.u.t.ter, two cups sugar, whites of five eggs, one cup milk, two and one-half cups flour, two teaspoons baking powder, one teaspoon vanilla.

ICING FOR CAKE. MRS. G. A. LIVINGSTON.

One cup sugar, one cup grated pineapple, one heaping teaspoon corn starch, a pinch of salt; stir together well; add a small cup boiling water. Set on the stove, and boil until quite thick. Let it cool before using.

CHOCOLATE ICING. ETHEL CLARK.

Beat together three cups of four X sugar; add the white of one egg, beaten stiff; thin it with milk, so it will spread; melt one-fourth cake of Bakers chocolate, and stir into the icing.

FROSTING WITHOUT EGGS.

One cupful of granulated sugar, five tablespoonfuls of milk. Boil four or five minutes till it threads from the spoon. Flavor as desired. Stir till right thickness for spreading. This is fine grained, white, and delicious.

FIG FILLING FOR CAKE.

Stew one-half pound of chopped figs in a syrup made of one-fourth cupful of water and half cupful of sugar. Spread this when it is quite thick. It is excellent. Another nice filling may be made by using raisins instead of figs, treating them in the same way.

LEMON JELLY FOR CAKE.

Lemon jelly, to spread between layers of cake, or on the top of sago or custard pudding, is made by grating the rinds of two lemons and squeezing out the juice; add a heaping cup of sugar, a tablespoonful of b.u.t.ter. Stir these together and then add three eggs, beaten very light; set the basin or little pail in which you have this in another of boiling water; stir it constantly until it thickens. When it is cold, it is ready for use.

GINGERBREAD AND SMALL CAKES.

GINGERBREAD. MRS. W. H. ECKHART.