1 pounel of butter, 1 pound of sugar, 1 pound of
raisins, i pound cf currants, y2 pounel of citron, 12
eggs, I glass of brandy, 1 glass of wine. Spi?eto taste
5 teaspoons of B. Powder, add flour, and 1 aKe for 2
Lours, ii a '^low oven.
Mrs. L- Ko^pf.
835 Columbia Str.
Spice Cake 73
1/2 cups of sr.rar, 1-2 cup cf butter I-2 cup cf milk,
3 eg£-s, I i:ulr.:cg, 1 tccspccn cf cinnamcn, 1 teaspccn
of cloves✪ Coffee Cake, 2 cu[:ccf chopped laisins, mix rather stiff.
Mies Lertl-a Larder.
iCc5 Thr.l Str.
Sponge Cal c
5 eggs. 1 cup o: sugar, i cup of flcur, }i tea.pccn of
r. Pc^vder, yolks beaten light with i cup of sugar,
xvhites beacen very stiff, and added with the flcur, ar.d
fJavo. ed to suit the taste, bake slcwly.
Mrs. Earbara Kuthler
6I4 S TO th. Str.
Dolly Varden CaKe
1 cup of sugar, >^ cup of butter, fi cup of milK, 3
cups of flour, whites of 3 eggs, i teaspccixof E Powcer,
1 teaspccn of lemon, maKe a frosting of the yolks, and
set a few minutes in oven.
Mrs. Ga""i^ S.imms
,\\:\ Adams Str
Blackberry CaKe
IV2 cup^ of sugar, i>^ cups of butter, 2>4 eups cf
sifted flour, I cup of blackberry jam. 3 ^rg^. ^ tca-
spooniul of cloves, i tcaspecnful cf cinnamxn, i tca-
snccnful of nutm.cg, 3 tablcspccns ci scur m.-k, i Ica-
G'occ:: cf ccda.
l^.Irs. John Fisch
415 S Adams Str.
-! Marmalade
TaKe 12 ora:igec,ai]H 4 lemcns. Cut in quarters, take
out the pulDb, put in a basin, pick cut the S£cds and
skins; then boil skins in a good quantity of water, until
tender. Dra:n and cut them in thin slices, and put them
to the pulp; add to every puund, i j/2 pcu.nds of sugar;
boil them together 20 minutes; must be stirred all the
time, but gently, and put in glasses. '
Miss y{a.iiQ f/ asters.
607 Harrison Ave.
Maud S Cake
8 tablespoonsful of grated chocolate 5 ta' l^spocns-
ful of granulated sugar, ^2 cup of milK. Loil to a cus-
tard, and let cocl. : i}4 cups of brown sugar, 2 cups
of butter, T,}i cups of milK, 3 eggs. — Cream butter,
and sugar, and add beaten eggs, then add milk; to this
add 2 cups of flour, in which 2 leespconsful of B. Pow-
der have been m'xed; then add the custard, then add
another cup of lifted flour. Cover vAth icing; - made
by mixing to a very stiff cream; confectioners sugar,
and cream. Flavor with some flavoring✪ Custard Cake.
Mis3 ^c\n'd Ffggleston
CoS Harrison Ave.
Egg Sauce
Add the chopped 3-clks cf 2 or 3 hard boiled eggs
to drawn butter.
Mrs. G- Sn^ith
1 501 Doemland Str.
iHkH ihis Kotik and a »in»* of Stamples of CAL,f INti CAKl>8.
GUS. BRKE, 1913 Miller Str. Burlington Iowa.
White Fruit Cahe 75
1 cup cf butter, 2 cups of surar. i cup of sweeiinilk.
Q-Yz cup5 of ficur. whites of 7 eefs, 2 even tecspcciis
of B. Powder, T pound each, of raisins, fio^s, dates and
])Ianched a'monds, .; pounds of citron; cut all fine.
Beat all well, before adduig fruic, stir fruit in last, Vvdtli
a silting of ricur over it. EaKe slowly.
Mrs K^O' Robinson
607 Gertrude fetr.
5i:rprise Cake
I ^ZZ^ I cup oF su^ar, i cup of water, 2 cups of flour
I larre tablespoon of butter, 2 teaspoons of B. Powder. ✪ White Fruit Cake
Page 26 · 6 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
A modernized reading is not available for this page yet. You are seeing the original text.
1 pounel of butter, 1 pound of sugar, 1 pound of
raisins, i pound cf currants, y2 pounel of citron, 12
eggs, I glass of brandy, 1 glass of wine. Spi?eto taste
5 teaspoons of B. Powder, add flour, and 1 aKe for 2
Lours, ii a '^low oven.
Mrs. L- Ko^pf.
835 Columbia Str.
Spice Cake 73
1/2 cups of sr.rar, 1-2 cup cf butter I-2 cup cf milk,
3 eg£-s, I i:ulr.:cg, 1 tccspccn cf cinnamcn, 1 teaspccn
of cloves, 2 cu[:ccf chopped laisins, mix rather stiff.
Mies Lertl-a Larder.
iCc5 Thr.l Str.
Sponge Cal c
5 eggs. 1 cup o: sugar, i cup of flcur, }i tea.pccn of
r. Pc^vder, yolks beaten light with i cup of sugar,
xvhites beacen very stiff, and added with the flcur, ar.d
fJavo. ed to suit the taste, bake slcwly.
Mrs. Earbara Kuthler
6I4 S TO th. Str.
Dolly Varden CaKe
1 cup of sugar, >^ cup of butter, fi cup of milK, 3
cups of flour, whites of 3 eggs, i teaspccixof E Powcer,
1 teaspccn of lemon, maKe a frosting of the yolks, and
set a few minutes in oven.
Mrs. Ga""i^ S.imms
,\\:\ Adams Str
Blackberry CaKe
IV2 cup^ of sugar, i>^ cups of butter, 2>4 eups cf
sifted flour, I cup of blackberry jam. 3 ^rg^. ^ tca-
spooniul of cloves, i tcaspecnful cf cinnamxn, i tca-
snccnful of nutm.cg, 3 tablcspccns ci scur m.-k, i Ica-
G'occ:: cf ccda.
l^.Irs. John Fisch
415 S Adams Str.
-! Marmalade
TaKe 12 ora:igec,ai]H 4 lemcns. Cut in quarters, take
out the pulDb, put in a basin, pick cut the S£cds and
skins; then boil skins in a good quantity of water, until
tender. Dra:n and cut them in thin slices, and put them
to the pulp; add to every puund, i j/2 pcu.nds of sugar;
boil them together 20 minutes; must be stirred all the
time, but gently, and put in glasses. '
Miss y{a.iiQ f/ asters.
607 Harrison Ave.
Maud S Cake
8 tablespoonsful of grated chocolate 5 ta' l^spocns-
ful of granulated sugar, ^2 cup of milK. Loil to a cus-
tard, and let cocl. : i}4 cups of brown sugar, 2 cups
of butter, T,}i cups of milK, 3 eggs. — Cream butter,
and sugar, and add beaten eggs, then add milk; to this
add 2 cups of flour, in which 2 leespconsful of B. Pow-
der have been m'xed; then add the custard, then add
another cup of lifted flour. Cover vAth icing; - made
by mixing to a very stiff cream; confectioners sugar,
and cream. Flavor with some flavoring.
Mis3 ^c\n'd Ffggleston
CoS Harrison Ave.
Egg Sauce
Add the chopped 3-clks cf 2 or 3 hard boiled eggs
to drawn butter.
Mrs. G- Sn^ith
1 501 Doemland Str.
iHkH ihis Kotik and a »in»* of Stamples of CAL,f INti CAKl>8.
GUS. BRKE, 1913 Miller Str. Burlington Iowa.
White Fruit Cahe 75
1 cup cf butter, 2 cups of surar. i cup of sweeiinilk.
Q-Yz cup5 of ficur. whites of 7 eefs, 2 even tecspcciis
of B. Powder, T pound each, of raisins, fio^s, dates and
])Ianched a'monds, .; pounds of citron; cut all fine.
Beat all well, before adduig fruic, stir fruit in last, Vvdtli
a silting of ricur over it. EaKe slowly.
Mrs K^O' Robinson
607 Gertrude fetr.
5i:rprise Cake
I ^ZZ^ I cup oF su^ar, i cup of water, 2 cups of flour
I larre tablespoon of butter, 2 teaspoons of B. Powder.