2 teaspooiisful of B. Powder, in 2 cups of flour, i cup
of sugar, y^ cup of butter, 2 eggs, V^ pint of milk.
Cake Filling- Vs pint of milk, i ounce of chocolate
filling, I ounce of sugar. Miss TiHie Hetz
611 S. 9 th. Str.
Brides CaKe
Whites of 10 ^<yg:^^ I cup of butter, 2 cups of sugar,
1 cup of milk, one cup of cornstarch, 2 cups of flour,
one teaspoon of vanilla, 2 >^ teaspoons of B. Powder.
Beat the sugar and butter to a cream.
Miss Qeorgie Page
Wells Str.
Lcmcn Cake
1 cup of sugar, 2 eggs, butter size of an ^%%. i cup
of milk, 1 ttatpoonful of lemcn e^v^ence, pinch of j:alt.
2 teaspoonsful of B. Powder, and flour to make stiff✪ Lemon Cake,
bake in three jelly tin^. Filling; — Rind of one lem-
on and juice of 2; powdered sugar to thicken, and beat
together w^ell, spread between layers when they are
cool. Mrs. H- Gantz.
826 Washington. Str.
Light Cake
1 cup of sugar, Yi cup of butter or lard, i cup of
r.iilK or water, iVi teaspoon of B. Powder, 2 eggs✪ Light Cake, i>^
cuoi Oi flour, and bake in layers.
Mrs. J. Grupe
1 3 19 Brick Str.
Veal Breast Filling 71
5 slices cf bread, 2 of onions, 2 or3eg-^s, salt and pep-
per, 3 potatoes sliced fine, mix together and fill the
veal breast. Mrs. J. Qi'^iP^
13T9 Brick Str.
Len:r.n Jelly
Dissolve 3/}^ package of gelatine, in ^4 cu^d of water,
pour into same when all dissolved, a quart cf boiling
water; adding i cup of lemon juice, and 2 cups of sug-
ar. Stir until sugar and gelatine, are fully dissolved;
then strain and pour into a mould, placing into a refrig-
erater, xmtil firmly set. Serve with whipped cream.
Mrs {_,. WesterbecK
Snow Cake
1-2 teacup of butter, 1 teacup of sugar, 1)4 tca.up
of ilour, >2 teacup of sweet milx. whites of 4 eggs Lcct-
cntoa stiff froth, I teaspoon of B. Powder. Flavo/ \v:ch
vanilla. Mrs. [_, fester beck
loii Grricn d".
Chocolate Cai'amels
2 cups of brown sugar, i cup of molasses, i cup of
chocolate grated fine, i cup of boiled milK, 1 table -
spoonful of flour, butter the size of a large english wal-
nu✪ Chocolate Caramelst; let ii boil slowly, and when done pour on flit t'ns
to cool, marK off while wa^m.
y.i.'S |-' at lie q'( 1 i:rcn
1909 Dewcin Ttr.
72 Marble Cake
Dark part. — i big cupful of brown ^ugar, 1-2 cup-
ful of molasses, 1 cup of flour, 3 yolks of eggs, 1-2
pound of raisins, 1-2 cup cf whisky, 1-2 teaspoon each
of cloves, allspice, cinnamon, nutmeg, and i teaspoon
of B. Powder. How to mix darx part; — Cream
the sugar and butter, add the eggs, and beat well, then
add fruit and spice, and last flour, with i teaspoon of
B. Powde", s'fted in it, White part; — i cup of
white sugar, 3^ cup of butter, ^A cup of sweet milk, i
cup of flou-, 2 t;a?.poon3 cf B. Pcwder, >^ pound of
almonds, 34 pourd of citicn, (chopped). How to
mix white pait; — Cream sugar, and butter, add the
niilx, silted flour, and B. Powder, almonds, and citron
and last; beaten \vhitcs of e^gs. Select a deep baKiiig
tin, the lottcni with t uttered paper, put in a layer ef
dark; then a layer cf \^hite; until the pan is -/z full.
Bake i hcr.r cr so. — Frcst it.
Miss ftnnie B^^<^-
705 S. Central Ave.
Frait Ca'ce
Page 25 · 7 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2 teaspoonsful of B. Powder, in 2 cups of flour, i cup of sugar, y^ cup of butter, 2 eggs, V^ pint of milk. Cake Filling- Vs pint of milk, i ounce of chocolate filling, I ounce of sugar. Miss TiHie Hetz
611 S. 9 th. Str. Brides CaKe Whites of 10 eggs I cup of butter, 2 cups of sugar,
1 cup of milk, one cup of cornstarch, 2 cups of flour, one teaspoon of vanilla, 2 1/2 teaspoons of B. Powder. Beat the sugar and butter to a cream.
Miss Qeorgie Page Wells Str. Lcmcn Cake 1 cup of sugar, 2 eggs, butter size of an egg. i cup of milk, 1 teaspoonful of lemon essence, pinch of salt.
2 teaspoonsful of B. Powder, and flour to make stiff, bake in three jelly tins. Filling; — Rind of one lemon and juice of 2; powdered sugar to thicken, and beat together w^ell, spread between layers when they are cool. Mrs. H- Gantz.
826 Washington. Str. Light Cake 1 cup of sugar, Yi cup of butter or lard, i cup of r.iilK or water, iVi teaspoon of B. Powder, 2 eggs, i>^ cuoi Oi flour, and bake in layers.
Mrs. J. Grupe 1 3 19 Brick Str.
Veal Breast Filling 71
5 slices of bread, 2 of onions, 2 or 3 eggs, salt and pepper, 3 potatoes sliced fine, mix together and fill the veal breast. Mrs. J. Grippe
13T9 Brick Str. Len:r.n Jelly Dissolve 3/4 package of gelatine, in 1/4 cup of water, pour into same when all dissolved, a quart cf boiling water; adding i cup of lemon juice, and 2 cups of sugar. Stir until sugar and gelatine, are fully dissolved; then strain and pour into a mould, placing into a refrigerater, xmtil firmly set. Serve with whipped cream.
Mrs {_,. WesterbecK
Snow Cake 1-2 teacup of butter, 1 teacup of sugar, 1 1/4 teacup of flour, 1/2 teacup of sweet milk. whites of 4 eggs Lcctcntoa stiff froth, I teaspoon of B. Powder. Flavor with vanilla. Mrs. L. Westerbeck
1011 Green St. Chocolate Cai'amels 2 cups of brown sugar, i cup of molasses, i cup of chocolate grated fine, i cup of boiled milK, 1 tablespoonful of flour, butter the size of a large english walnut; let it boil slowly, and when done pour on flat tins to cool, mark off while warm.
Mrs. Pattie Green, 1909 Dewein St.
72 Marble Cake
Dark part. — 1 big cupful of brown sugar, 1-2 cupful of molasses, 1 cup of flour, 3 yolks of eggs, 1-2 pound of raisins, 1-2 cup cf whisky, 1-2 teaspoon each of cloves, allspice, cinnamon, nutmeg, and i teaspoon of B. Powder. How to mix darx part; — Cream
the sugar and butter, add the eggs, and beat well, then add fruit and spice, and last flour, with i teaspoon of
B. Powde", s'fted in it, White part; — i cup of
white sugar, 3^ cup of butter, 3/4 cup of sweet milk, i cup of flou-, 2 teaspoons of B. Powder, 1/2 pound of almonds, 3/4 pound of citron, (chopped). How to
mix white pait; — Cream sugar, and butter, add the niilx, sifted flour, and B. Powder, almonds, and citron and last; beaten \vhitcs of e^gs. Select a deep baKiiig tin, the lottcni with buttered paper, put in a layer ef dark; then a layer cf \^hite; until the pan is 1/2 full. Bake i hcr.r cr so. — Frcst it.
Miss Annie B. 705 S. Central Ave. Frait Ca'ce
Records on this page
Ginger CookiesCoffee CakeBrides CakeLemon CakeLemon JellyLight CakeChocolate Caramels