1. Mix and sift flour, baking powder and salt.
2. Cream butter; add sugar gradually and cream very
thoroughly with the butter.
3. Add yolks of eggs, beaten until thick and light.
4. Add milk and sifted flour, alternately.
5. Fold in whites beaten stiff, while adding the last
amount of flour.
6. Pour into buttered and floured pan.
7. Bake in moderate oven.
Time — layer cake, 30 to 35 min.
loaf cake, 45 to 60 mins.
individual amount, 30 to 35 mins.
Temperature— 325°F. to 350°F.
Variations — to 23^^ c. flour add one of the following:
1 tb.
1 tb.
1 tb.
i^T.
oz.
1 tb.
8 drops
^ to 1 c. raisins or currants and T. vanilla.
c. citron peel, thinly sliced.
% c. chopped nuts and ^ T. vanilla.
Spice — 1 Yi T. cinnamon, Y T. allspice and nutmeg.
Y c. freshly grated cocoanut; use cocoanut
milk as part of liquid in cake.
2 to 23^ oz. chocolate and 1 T. vanilla.
Y2 c. cocoa and 1 T. vanilla.
1 T. vaniUa
Y^ T. almond extract.
WHITE CAKE.
Y2 c. butter.
1 c. sugar.
1 to IM c- milk.
2% c. flour.
4 T. baking powder.
4 egg whites.
Flavoring.
FLOUR MIXTURES
213
1. Combine as standard cake.
2. Bake in layers in slow oven about 40 mins.
Temperature— 300°F. to 325°F.
CREAM ALMOND CAKE.
3^ c. butter.
1 c. sugar.
34 to milk.
2 c. flour.
3 T. baking powder.
4 egg whites.
^ T. almond extract.
Bake in loaf pan in slow oven 50 to 60 mins. Tem-
perature—300° to 325°F.
ORANGE CAKE.
}4 c. butter.
^ c. sugar.
Yolks 4 eggs.
}/2 c. milk.
e. flour.
2 T. baking powder.
2 T. orange juice.
1. Bake in a tube pan, in a slow oven, 1 hour.
2. Cover with Orange Frosting.
Temperature— 275° to 325°F.
HOT WATER GINGERBREAD,
1. Cream the butter and lard, add sugar slowly.
2. Add beaten eggs.
3. Mix boiling water with molasses; add alternately
with the sifted dry ingredients.
1 tb.
2 tb.
11^ tb,
6 tb.
M c. butter and lard.
}/2 c. brown sugar.
}/2 c. molasses.
13^ c. flour.
% T. soda.
Ys T. salt.
13^ T. ginger.
}/2 c. boiling water✪ Hot Water Gingerbread.
214
CANADIAN COOK BOOK
4. Pour into greased pan; bake in slow oven 50 to 60
mins. (individual, 25 to 30 mins.)- Temperature — 300®
to 325°F.
FRUIT GINGERBREAD.
Mtb.
^4 c. butter or butter and lard.
3 tb.
% c. boiling water.
1 tb.
1 c. molasses.
1 T.
1 egg.
6 tb.
3 c. flour.
MT.
1 3^ T. baking soda.
VsT.
1 T. ginger.
VsT.
1 T. cinnamon
14 T. cloves.
3ltb.
}4 c. currants.
3^tb.
}4 c. raisins.
3^tb.
3^ c. candied peel✪ Fruit Gingerbread.
1. Melt butter in boiling water.
2. Add molasses and egg, well beaten.
3. Sift in flour, soda and spices.
4. Add fruit and peel, which have been floured.
5. Pour into buttered pan.
6. Bake in slow oven 40 to 50 mins. (individual 25 to
30 mins.). Temperature— 300° to 325°F
CHOCOLATE CAKE.
}4 c. butter.
2 c. brown sugar.
2 eggs.
14 c. grated chocolate.
}/2 c. boiling water.
2 c. flour.
1 T. baking soda.
}i T. salt.
1^ T. vanilla.
1. Cream the butter, add sugar slowly.
2. Add eggs, beaten very light.
3. Melt chocolate over hot water; add boiling water and
mix smooth.
4. Finish as gingerbread; bake in slow oven. Tem-
perature—300° to 325°F.
FLOUR MIXTURES
215
RAISIN CAKE.
K c. butter.
1 c. sugar.
2 eggs.
1 yolk of egg.
Yi c. milk.
2 c. flour.
3 T. baking powder.
1 c. seedless raisins or currants,
mixed with
1 tb. flour.
1. Combine as standard cake
Page 64 · 2 recipe records on this page
Presented as published in 1924. 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
1. Mix and sift flour, baking powder and salt.
2. Cream butter; add sugar gradually and cream very thoroughly with the butter.
3. Add yolks of eggs, beaten until thick and light.
4. Add milk and sifted flour, alternately.
5. Fold in whites beaten stiff, while adding the last amount of flour.
6. Pour into buttered and floured pan.
7. Bake in moderate oven.
Time — layer cake, 30 to 35 min. loaf cake, 45 to 60 mins. individual amount, 30 to 35 mins.
Temperature— 325°F. to 350°F. Variations — to 23^^ c. flour add one of the following:
1 tb. 1 tb. 1 tb. i^T.
oz.
1 tb. 8 drops
^ to 1 c. raisins or currants and T. vanilla.
c. citron peel, thinly sliced. % c. chopped nuts and ^ T. vanilla. Spice — 1 Yi T. cinnamon, Y T. allspice and nutmeg. Y c. freshly grated cocoanut; use cocoanut
milk as part of liquid in cake. 2 to 23^ oz. chocolate and 1 T. vanilla. Y2 c. cocoa and 1 T. vanilla. 1 T. vaniUa Y^ T. almond extract.
WHITE CAKE.
Y2 c. butter.
1 c. sugar.
1 to IM c- milk.
2% c. flour.
4 T. baking powder.
4 egg whites.
Flavoring.
1. Combine as standard cake.
2. Bake in layers in slow oven about 40 mins. Temperature— 300°F. to 325°F.
CREAM ALMOND CAKE.
3^ c. butter.
1 c. sugar.
34 to milk.
2 c. flour.
3 T. baking powder.
4 egg whites.
^ T. almond extract.
Bake in loaf pan in slow oven 50 to 60 mins. Temperature—300° to 325°F.
ORANGE CAKE.
}4 c. butter. ^ c. sugar. Yolks 4 eggs. }/2 c. milk.
e. flour. 2 T. baking powder. 2 T. orange juice.
1. Bake in a tube pan, in a slow oven, 1 hour.
2. Cover with Orange Frosting. Temperature— 275° to 325°F.
HOT WATER GINGERBREAD,
1. Cream the butter and lard, add sugar slowly.
2. Add beaten eggs.
3. Mix boiling water with molasses; add alternately with the sifted dry ingredients.
1 tb.
2 tb.
11^ tb,
6 tb.
M c. butter and lard. }/2 c. brown sugar.
}/2 c. molasses.
13^ c. flour. % T. soda. Ys T. salt.
13^ T. ginger. }/2 c. boiling water.
4. Pour into greased pan; bake in slow oven 50 to 60 mins. (individual, 25 to 30 mins.)- Temperature — 300® to 325°F.
FRUIT GINGERBREAD.
Mtb.
^4 c. butter or butter and lard.
3 tb.
% c. boiling water.
1 tb.
1 c. molasses.
1 T.
1 egg.
6 tb.
3 c. flour.
MT.
1 3^ T. baking soda.
VsT.
1 T. ginger.
VsT.
1 T. cinnamon
14 T. cloves.
3ltb.
}4 c. currants.
3^tb.
}4 c. raisins.
3^tb.
3^ c. candied peel.
1. Melt butter in boiling water.
2. Add molasses and egg, well beaten.
3. Sift in flour, soda and spices.
4. Add fruit and peel, which have been floured.
5. Pour into buttered pan.
6. Bake in slow oven 40 to 50 mins. (individual 25 to 30 mins.). Temperature— 300° to 325°F
CHOCOLATE CAKE.
}4 c. butter.
2 c. brown sugar.
2 eggs.
14 c. grated chocolate.
}/2 c. boiling water.
2 c. flour.
1 T. baking soda.
}i T. salt.
1^ T. vanilla.
1. Cream the butter, add sugar slowly.
2. Add eggs, beaten very light.
3. Melt chocolate over hot water; add boiling water and mix smooth.
4. Finish as gingerbread; bake in slow oven. Temperature—300° to 325°F.
RAISIN CAKE.
K c. butter.
1 c. sugar.
2 eggs.
1 yolk of egg. Yi c. milk.
2 c. flour.
3 T. baking powder.
1 c. seedless raisins or currants,
mixed with 1 tb. flour.
1. Combine as standard cake
Records on this page
Hot Water GingerbreadFruit Gingerbread