Beat the eggs and sugar till very light; then stir in flour as
light as sponge cake, and then enough to spread nicely when
poured ; make up as quickly as possible; have ready shallow
pans lined with thin brown paper; use no grease on pan or
paper ; pour in the batter and spread with a knife % inch; when
done let cool a few minutes ; while still warm turn out of pans
upside down. With a soft cloth wet in cold water brush over the
paper and pull off ; spread with jelly and roll up.
Mrs. C. C. Crow.
CAKES. 43
ORANGE CAKE.
Sugar, : 2 cupfuls.
Eggs, i 6 (leaving out whites of three).
Boiling Water, 1 cupful.
Flour, 4 3 cupfuls lightly measured and sifted twice.
Baking Powder,1 tablespoonful.
| Beat yolks and then add sugar, beat fifteen minutes, then add
ithe three well beaten whites, add boiling water, lastly the flour
jand powders.
FILLING.
| Two oranges, first grate off the rind if bitter, do not use all
ithe rind, then grate entire orange, 2 cupfuls sugar, 2 tablespoon-
fuls of water, get scalding hot, add yolks of two well beaten
eggs. Be careful to cook to proper consistency ; just before tak-
‘ing from fire add white of one egg slightly beaten. This must
‘be cold when spread between layers.
Mrs. JuLius LEwIs.
ere tere
BROWN STONE FRONT.
Butter, . : ; } ‘ : ¥% cupful.
Sugar, . : , : ; 1 cupful.
Eggs, . é : k : ‘ 2
Sweet Milk, . ! s : ; ¥% cupful.
Biour, 9): : , : y \ 2 cupfuls.
Baking Powder, . } : : 2 teaspoonfuls.
Bake in layers and put together with boiled icing.
Chocolate, . k ‘ : ; Y% cake.
OTe i, : : : : ¥% cupful.
Egg (yolk), : ‘ 1
Sugar, . ; : ‘ 1 cupful.
Boil these ingredients together and add to the batter when
cool. Mrs. WEST.
| CHOCOLATE CAKE.
Butter, ; : ‘ 1 cupful.
Sugar, . ; : ; . : 2 cupfuls.
Bout a : i , : : 3 cupfuls.
Bite i. ene : : : 1 cupful.
Soda, . ’ : : | ; 1 teaspoonful.
Cream of Tartar, . ; : : 2 teaspoonfuls.
Eggs, . P ! : ; 5
Chocolate, . ‘ ; : ‘ % cake.
Flavor with Lemon.
Grate chocolate and stir into the batter. Bake in layers.
44 CAKES.
FILLING.
Sugar, . ; 1 pound.
Eggs (whites), : : : 3
Chocolate, . : ; 4 : ¥y% cake.
Water enough to wet up the chocolate and sugar ; stir in the
whites of the eggs and put all on to boil, stirring constantly ;
when sufficiently cooked flavor with vanilla.
Mrs. LEO. D. HEART.
CHOCOLATE NOUGATE.
Butter, . : : ; : : 1 cupful.
Sugar, . : : 3 : : 2 cupfuls.
Flour, . ; : : : : 3% cupfuls.
Eggs (leaving out the whites of two for
icing’), ‘ 4 ; ; : 5
Milk, . : ; : ; 1 cupful.
Baking Powder, . : : : 2 teaspoonfuls.
Flavor with Vanilla.
Melt over hot water four squares of Baker’s chocolate and
mix well with butter just before baking. This quantity will
make five layers. Put together with the following icing: Pour
¥% pint of boiling water over 4 cups of pulverized sugar and let
boil till candies in cold water, have whites of 4 eggs beaten stiff
and pour syrup over the eggs and beat tillcool. Then pour 5 tea-
spoonfuls of vanilla and a pinch of tartaric acid and spread be-
tween the layers with a cupful of blanched almonds.
Mrs. ADELAIDE W. BAGLEY.
N. B.—Before adding vanilla take out enough to ice sides and
top. This filling between plain cup cake makes ice-cream cake.
GINGER WAFERS.
Butters: ; : ‘ : : 1 cupful.
Light-brown Sugar, . : 1 2 cupfuls.
Milk, . ‘ : ‘ 1 cupful.
Flour, . : , : ' : 4 cupfuls.
Ground Ginger, . : : 1 teaspoonful.
Warm the butter and sugar slightly and rub them together to
a cream ; add the milk, ginger and flour, making a cramy paste;
let it get cold; spread a thin coating of melted butter on a
baking-pan. Let it get cold and set, then spread on the paste
with a knife as thin as a visiting card, bake in a slack oven and
when done cut quickly in squares.
Mrs. JAMES MCKIMMON.
a ee
CAKES. 45
Page 18
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
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Beat the eggs and sugar till very light; then stir in flour as
light as sponge cake, and then enough to spread nicely when
poured ; make up as quickly as possible; have ready shallow
pans lined with thin brown paper; use no grease on pan or
paper ; pour in the batter and spread with a knife % inch; when
done let cool a few minutes ; while still warm turn out of pans
upside down. With a soft cloth wet in cold water brush over the
paper and pull off ; spread with jelly and roll up.
Mrs. C. C. Crow.
CAKES. 43
ORANGE CAKE.
Sugar, : 2 cupfuls.
Eggs, i 6 (leaving out whites of three).
Boiling Water, 1 cupful.
Flour, 4 3 cupfuls lightly measured and sifted twice.
Baking Powder,1 tablespoonful.
| Beat yolks and then add sugar, beat fifteen minutes, then add
ithe three well beaten whites, add boiling water, lastly the flour
jand powders.
FILLING.
| Two oranges, first grate off the rind if bitter, do not use all
ithe rind, then grate entire orange, 2 cupfuls sugar, 2 tablespoon-
fuls of water, get scalding hot, add yolks of two well beaten
eggs. Be careful to cook to proper consistency ; just before tak-
‘ing from fire add white of one egg slightly beaten. This must
‘be cold when spread between layers.
Mrs. JuLius LEwIs.
ere tere
BROWN STONE FRONT.
Butter, . : ; } ‘ : ¥% cupful.
Sugar, . : , : ; 1 cupful.
Eggs, . é : k : ‘ 2
Sweet Milk, . ! s : ; ¥% cupful.
Biour, 9): : , : y \ 2 cupfuls.
Baking Powder, . } : : 2 teaspoonfuls.
Bake in layers and put together with boiled icing.
Chocolate, . k ‘ : ; Y% cake.
OTe i, : : : : ¥% cupful.
Egg (yolk), : ‘ 1
Sugar, . ; : ‘ 1 cupful.
Boil these ingredients together and add to the batter when
cool. Mrs. WEST.
| CHOCOLATE CAKE.
Butter, ; : ‘ 1 cupful.
Sugar, . ; : ; . : 2 cupfuls.
Bout a : i , : : 3 cupfuls.
Bite i. ene : : : 1 cupful.
Soda, . ’ : : | ; 1 teaspoonful.
Cream of Tartar, . ; : : 2 teaspoonfuls.
Eggs, . P ! : ; 5
Chocolate, . ‘ ; : ‘ % cake.
Flavor with Lemon.
Grate chocolate and stir into the batter. Bake in layers.
44 CAKES.
FILLING.
Sugar, . ; 1 pound.
Eggs (whites), : : : 3
Chocolate, . : ; 4 : ¥y% cake.
Water enough to wet up the chocolate and sugar ; stir in the
whites of the eggs and put all on to boil, stirring constantly ;
when sufficiently cooked flavor with vanilla.
Mrs. LEO. D. HEART.
CHOCOLATE NOUGATE.
Butter, . : : ; : : 1 cupful.
Sugar, . : : 3 : : 2 cupfuls.
Flour, . ; : : : : 3% cupfuls.
Eggs (leaving out the whites of two for
icing’), ‘ 4 ; ; : 5
Milk, . : ; : ; 1 cupful.
Baking Powder, . : : : 2 teaspoonfuls.
Flavor with Vanilla.
Melt over hot water four squares of Baker’s chocolate and
mix well with butter just before baking. This quantity will
make five layers. Put together with the following icing: Pour
¥% pint of boiling water over 4 cups of pulverized sugar and let
boil till candies in cold water, have whites of 4 eggs beaten stiff
and pour syrup over the eggs and beat tillcool. Then pour 5 tea-
spoonfuls of vanilla and a pinch of tartaric acid and spread be-
tween the layers with a cupful of blanched almonds.
Mrs. ADELAIDE W. BAGLEY.
N. B.—Before adding vanilla take out enough to ice sides and
top. This filling between plain cup cake makes ice-cream cake.
GINGER WAFERS.
Butters: ; : ‘ : : 1 cupful.
Light-brown Sugar, . : 1 2 cupfuls.
Milk, . ‘ : ‘ 1 cupful.
Flour, . : , : ' : 4 cupfuls.
Ground Ginger, . : : 1 teaspoonful.
Warm the butter and sugar slightly and rub them together to
a cream ; add the milk, ginger and flour, making a cramy paste;
let it get cold; spread a thin coating of melted butter on a
baking-pan. Let it get cold and set, then spread on the paste
with a knife as thin as a visiting card, bake in a slack oven and
when done cut quickly in squares.
Mrs. JAMES MCKIMMON.
a ee
CAKES. 45