CARAMEL CAKE, NO. 2.
Flour,
Sugar,
Butter,
Eggs, . : ;
Baking Powder, .
Milk, ; :
Lemon Flavoring.
CARAMEL.
Nice Light-brown
Water, , 4
Butter, : ‘ ;
Flavor with Vanilla.
Sugar,
Mix the cake as usual and bake in layers.
1 pound.
1 pound.
¥% pound.
6
1 heaping teaspoonful.
1 small cupful.
2 pounds.
¥% pint.
2 tablespoonfuls.
For the caramel
boil the sugar and water until it ropes, but not enough to pull.
Pour over the butter, stir smooth, and when cool enough place
between the layers of cake and on top and sides for an icing.
cer er,
Mrs. A. BAUMANN,
CREAM CAKE.
Eggs (whites),
Powdered Sugar, .
Flour, . ; :
Cream of Tartar,
10
1% gobletfuls.
1 gobletful.
1 teaspoonful.
CAKES.
FILLING.
Milk,
Sugar, . ‘
Corn Starch, .
Eggs (yolks), , ‘ :
Almonds blanched (in shell)
Flavor with Vanilla.
COCOANUT CAKE.
Eggs (whites)
Sugar, . é
Butter,
Flour, . :
Mak": : ;
Flavor with Lemon.
FILLING.
Eggs (whites),
Powdered Sugar, .
Cocoanuts (grated),
:
41
1 pint.
¥% cupful.
: teaspoonfuls,
¥% pound.
Mrs. BELVIN.
8
4 cupfuls.
1 cupful.
6 cupfuls.
2 cupfuls.
4
1 pound.
2
Beat the whites of the eggs with the sugar ; add the cocoanuts,
leaving out enough to sprinkle on top and sides of the cake.
Put on a thin icing and sprinkle the cocoanut on while the icing
is wet. Mrs. LEo. D. HEARTY.
———-——
EIGHT O0’CLOCK CLUB CAKE.
Egg, 1
Milk, ¥% cupful.
Sugar, 1 cupful.
Chocolate, Y pound.
Beat the egg without separating; add the milk, sugar and
chocolate. Cook until thoroughly hot, then let stand to cool
while making the cake.
Eggs, . : ‘ , is . 3
Milk, : ¥% cupful.
Butter, . ¥% cupful.
Sugar, ¥% cupful.
Flour, 2 cupfuls.
Baking Powder,
Add to the yolks the butter and sugar, creamed; then the whites
(well beaten) and the flour, with baking powder sifted into it ;
1 teaspoonful.
42 CAKES.
when the chocolate is cold mix with this batter. Bake in layers
and put together with icing with either almonds or English
walnuts chopped and stirred into it.
Mrs. STRUDWICK (Hillsboro).
RIBBON CAKE.
Eggs (whites), . 4 : NUL)
Sifted Flour, : : d : 5 cupfuls.
Sugar, . : : E : 3 cupfuls.
Butter, : , : 1 cupful.
Milky rh , ! f ; 1 cupful.
Royal Baking Powder, , : 2 teaspoonfuls.
Sift the baking powder well in the flour. Cream butter and —
sugar very light, add milk, lastly the beaten whites and flour —
alternately. Divide this batter into four equal parts, flavor one
part with bitter almond, for the white layer, another part color
a delicate pink with chochiveal and flavor with rose water. Beat
the yolks of two eggs very light, and add to the third part, fla-
vor with extract of lemon, this makes the yellow layer. Mix
one tablespoonful of Baker’s chocolate with a little water, and stir
in the fourth part, for the dark layer, and flavor with vanilla.
ICING.
1% pounds of sugar dissolved and boiled in 134 teacups of wa-
ter until it ropes. Pour it gradually into the whites of three
eggs which have been beaten to a stiff froth, beat it hard till
cool and flavor with vanilla. Stir into this two grated cocoanuts.
Spread the icing between each layer and on the top and sides of
the cake. Place the chocolate layer at the bottom, then the yel-
low layer, then the pink and the white.
Mrs. K. D. WALKER.
ROLLED JELLY CAKE.
Eggs, . ; ! Q i Bea al b'
Pulverized Sugar, : : 1 pound.
Flour, . ! : i 3% pound.
Page 17
Presented as published in 1900. 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.
CARAMEL CAKE, NO. 2.
Flour,
Sugar,
Butter,
Eggs, . : ;
Baking Powder, .
Milk, ; :
Lemon Flavoring.
CARAMEL.
Nice Light-brown
Water, , 4
Butter, : ‘ ;
Flavor with Vanilla.
Sugar,
Mix the cake as usual and bake in layers.
1 pound.
1 pound.
¥% pound.
6
1 heaping teaspoonful.
1 small cupful.
2 pounds.
¥% pint.
2 tablespoonfuls.
For the caramel
boil the sugar and water until it ropes, but not enough to pull.
Pour over the butter, stir smooth, and when cool enough place
between the layers of cake and on top and sides for an icing.
cer er,
Mrs. A. BAUMANN,
CREAM CAKE.
Eggs (whites),
Powdered Sugar, .
Flour, . ; :
Cream of Tartar,
10
1% gobletfuls.
1 gobletful.
1 teaspoonful.
CAKES.
FILLING.
Milk,
Sugar, . ‘
Corn Starch, .
Eggs (yolks), , ‘ :
Almonds blanched (in shell)
Flavor with Vanilla.
COCOANUT CAKE.
Eggs (whites)
Sugar, . é
Butter,
Flour, . :
Mak": : ;
Flavor with Lemon.
FILLING.
Eggs (whites),
Powdered Sugar, .
Cocoanuts (grated),
:
41
1 pint.
¥% cupful.
: teaspoonfuls,
¥% pound.
Mrs. BELVIN.
8
4 cupfuls.
1 cupful.
6 cupfuls.
2 cupfuls.
4
1 pound.
2
Beat the whites of the eggs with the sugar ; add the cocoanuts,
leaving out enough to sprinkle on top and sides of the cake.
Put on a thin icing and sprinkle the cocoanut on while the icing
is wet. Mrs. LEo. D. HEARTY.
———-——
EIGHT O0’CLOCK CLUB CAKE.
Egg, 1
Milk, ¥% cupful.
Sugar, 1 cupful.
Chocolate, Y pound.
Beat the egg without separating; add the milk, sugar and
chocolate. Cook until thoroughly hot, then let stand to cool
while making the cake.
Eggs, . : ‘ , is . 3
Milk, : ¥% cupful.
Butter, . ¥% cupful.
Sugar, ¥% cupful.
Flour, 2 cupfuls.
Baking Powder,
Add to the yolks the butter and sugar, creamed; then the whites
(well beaten) and the flour, with baking powder sifted into it ;
1 teaspoonful.
42 CAKES.
when the chocolate is cold mix with this batter. Bake in layers
and put together with icing with either almonds or English
walnuts chopped and stirred into it.
Mrs. STRUDWICK (Hillsboro).
RIBBON CAKE.
Eggs (whites), . 4 : NUL)
Sifted Flour, : : d : 5 cupfuls.
Sugar, . : : E : 3 cupfuls.
Butter, : , : 1 cupful.
Milky rh , ! f ; 1 cupful.
Royal Baking Powder, , : 2 teaspoonfuls.
Sift the baking powder well in the flour. Cream butter and —
sugar very light, add milk, lastly the beaten whites and flour —
alternately. Divide this batter into four equal parts, flavor one
part with bitter almond, for the white layer, another part color
a delicate pink with chochiveal and flavor with rose water. Beat
the yolks of two eggs very light, and add to the third part, fla-
vor with extract of lemon, this makes the yellow layer. Mix
one tablespoonful of Baker’s chocolate with a little water, and stir
in the fourth part, for the dark layer, and flavor with vanilla.
ICING.
1% pounds of sugar dissolved and boiled in 134 teacups of wa-
ter until it ropes. Pour it gradually into the whites of three
eggs which have been beaten to a stiff froth, beat it hard till
cool and flavor with vanilla. Stir into this two grated cocoanuts.
Spread the icing between each layer and on the top and sides of
the cake. Place the chocolate layer at the bottom, then the yel-
low layer, then the pink and the white.
Mrs. K. D. WALKER.
ROLLED JELLY CAKE.
Eggs, . ; ! Q i Bea al b'
Pulverized Sugar, : : 1 pound.
Flour, . ! : i 3% pound.