Mrs. J. E- E^ack. •
417 Eassett Str.
Tomato Scup
Take one quart of ripe tomatoes, and cook thorough-
ly, then add a level teaspoonlul of soda. Heat i quart
of milk; add salt and pepper to taste, and a tablesporn-
lul of butter. Pour tomatoes to the milk, and serve
w.th ci'acivcrs. This makes a delicious soup.
Mrs K<2^^i&-
716 Summxcr Str.
IlDlUnd Cakes
T pound of flour, 1 pound of sugar, 4 eggs, cloves,
and B. Powder. Work the dough well; maKemto balls
the size of a v:alnut; put on ahnond, or a piece of cr-
a::ge peel, en each and bake.
Mrs- [^ora B^ee
809 S 3 d. Str.
^ Far CAiytiNa CARD^^
7^ Cplc2 Cake
I /^ cupful ci' vrater, i y^ cups of sugar. 2 teaspconsful
of B powder, a large tablespocn of lard, and salt to taste
teaspoonful cf each, ciinianion, cloves and allspice, tea-
cupful of currants or raisins as desired, flour enough to
batter, and baKe in a moderate oven. Spice Cake burns
much quicKer than any other.
Mrs. Kendig.
716 Summer Sir.
Ice Cream Cake
2 cups of sugar, i cup of butter, i cup of sveet milk
2 cups of flour. I cup of cornstarch, 2 teaspoons of B.
Powder, fifted in the flour, and cornstarch, bake in
layers. Filling to put on layers; —Whites ot 3 eggs,
3 cups of sugar, pour Vi pint of boiling water on the
sugar, and let boil, until car.dy, then pour boiling sug-
ar over well beaten whites; add quite ccld, i teaspccn
o: vanil.a. Mrs. \-\. |-|orning
10I2 Pine Str.
Ice Cream Cake
I cup of .sugar, 1-2 cup of butter✪ White Fruit Cake, i cup of flour, the
whites of 3 eggs, i spoon of cornstarch, 1 teaspoon of
B. Powder. Bake in 2 layers; when cold, or nearly so.
Spread between and over; Cream — made of yolks of
3 (t'l'^^':^, 1 cup cf LUgar, i teaspoon of vanilla.
Mre. cJ. E- B^ack.
417 Bassett Str.
^ f>ii cHii iii«ik»^ ii :p a (lay<THkuiu orrlttrs for \\\\h Kook. Ti Y W
GUS. BREE, 1913 Miller Str, Burlington lov a.
Snow Cake 77
Yz cup of butter, i cup of sugar, Vi cup of flour, ^3
cup of milk, whites of 4 e^-gs, i spcoii c/f B. Powder,
use yolks for frosting.
Mrs. Jcsie Black.
4 17 Eassttt Str.
Sour Cream CaKc
1 pint of sour cream, wisp until hard; take 5 ergs,
the yellow part, Yz pint of white flour, work it togeth-
er with the eggs, and cream, and 2 cz cf sugar; and
then take the whites of eggs, and teat it to a stiif froth,
and mix it together with the other, and a lictle nutmeg
grease a pan, and let it bake, until it gets yellow on top
Mrs. [_,und
Iq'g Central Ave.
Cabbage Pudding
I head of cabbage, picK all the rrten leaves off of
the cabbage, and after that cut it in pretty large pieces,
and cook it half an hour, vnth butter and salt; and after
it has cooked half an hour, take the cabbage out of the
water, and let it drain, and then you taKc a fine piece
of beef, and chop it up fme, take a pan and put a little
butter at the bottom; and then you put one layer of
cabbage, and a layer of beef, and keep this en, until
you have your pan fall; tut see that you keep the cab-
bage on top. and add a pinch of pepper. Serve with a
gravy made out of some kind of broth, add a little
butter and salt, and cream the yellov/ of an (t^Z-
Mrs. Rodin
iQOi Herschlcr Str.
7^> * D2viis Food Cake ✪ Devil's Food Cake
Page 27 · 10 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
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Mrs. J. E- E^ack. •
417 Eassett Str.
Tomato Scup
Take one quart of ripe tomatoes, and cook thorough-
ly, then add a level teaspoonlul of soda. Heat i quart
of milk; add salt and pepper to taste, and a tablesporn-
lul of butter. Pour tomatoes to the milk, and serve
w.th ci'acivcrs. This makes a delicious soup.
Mrs K<2^^i&-
716 Summxcr Str.
IlDlUnd Cakes
T pound of flour, 1 pound of sugar, 4 eggs, cloves,
and B. Powder. Work the dough well; maKemto balls
the size of a v:alnut; put on ahnond, or a piece of cr-
a::ge peel, en each and bake.
Mrs- [^ora B^ee
809 S 3 d. Str.
^ Far CAiytiNa CARD^^
7^ Cplc2 Cake
I /^ cupful ci' vrater, i y^ cups of sugar. 2 teaspconsful
of B powder, a large tablespocn of lard, and salt to taste
teaspoonful cf each, ciinianion, cloves and allspice, tea-
cupful of currants or raisins as desired, flour enough to
batter, and baKe in a moderate oven. Spice Cake burns
much quicKer than any other.
Mrs. Kendig.
716 Summer Sir.
Ice Cream Cake
2 cups of sugar, i cup of butter, i cup of sveet milk
2 cups of flour. I cup of cornstarch, 2 teaspoons of B.
Powder, fifted in the flour, and cornstarch, bake in
layers. Filling to put on layers; —Whites ot 3 eggs,
3 cups of sugar, pour Vi pint of boiling water on the
sugar, and let boil, until car.dy, then pour boiling sug-
ar over well beaten whites; add quite ccld, i teaspccn
o: vanil.a. Mrs. \-\. |-|orning
10I2 Pine Str.
Ice Cream Cake
I cup of .sugar, 1-2 cup of butter, i cup of flour, the
whites of 3 eggs, i spoon of cornstarch, 1 teaspoon of
B. Powder. Bake in 2 layers; when cold, or nearly so.
Spread between and over; Cream — made of yolks of
3 (t'l'^^':^, 1 cup cf LUgar, i teaspoon of vanilla.
Mre. cJ. E- B^ack.
417 Bassett Str.
^ f>ii cHii iii«ik»^ ii :p a (lay<THkuiu orrlttrs for \\\\h Kook. Ti Y W
GUS. BREE, 1913 Miller Str, Burlington lov a.
Snow Cake 77
Yz cup of butter, i cup of sugar, Vi cup of flour, ^3
cup of milk, whites of 4 e^-gs, i spcoii c/f B. Powder,
use yolks for frosting.
Mrs. Jcsie Black.
4 17 Eassttt Str.
Sour Cream CaKc
1 pint of sour cream, wisp until hard; take 5 ergs,
the yellow part, Yz pint of white flour, work it togeth-
er with the eggs, and cream, and 2 cz cf sugar; and
then take the whites of eggs, and teat it to a stiif froth,
and mix it together with the other, and a lictle nutmeg
grease a pan, and let it bake, until it gets yellow on top
Mrs. [_,und
Iq'g Central Ave.
Cabbage Pudding
I head of cabbage, picK all the rrten leaves off of
the cabbage, and after that cut it in pretty large pieces,
and cook it half an hour, vnth butter and salt; and after
it has cooked half an hour, take the cabbage out of the
water, and let it drain, and then you taKc a fine piece
of beef, and chop it up fme, take a pan and put a little
butter at the bottom; and then you put one layer of
cabbage, and a layer of beef, and keep this en, until
you have your pan fall; tut see that you keep the cab-
bage on top. and add a pinch of pepper. Serve with a
gravy made out of some kind of broth, add a little
butter and salt, and cream the yellov/ of an (t^Z-
Mrs. Rodin
iQOi Herschlcr Str.
7^> * D2viis Food Cake