FoodNetArchive

The bride's cook book

1915

Page 27 · 8 recipe records on this page

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Seventy per cent of our customers pay cash ; thirty per cent use our Monthly Payment Plan. (From the customer's standpoint this plan is very beneficial. Having credit with The John Breuner Co. helps you in securing credit in other, stores, as our recommendation means much. We are always glad to open desirable new accounts on this plan.) The John Breuner Company maintain what is more than just a store — an institution — ^for purvey- ing Beauty, Comfort, Helpfulness and Service, through the medium of good, dependable Furniture and Furnishing Accessories for the Home. 281 GEARY STREET, near POWELL 43 ' Union Square San Frenchco Sf. Francis Hotel at ri^hf BRIDE'S COOK BOOK into a cube bake pan, slightly oiled or greased and bake in a moderate oven antil it shrinks slightly from sides of pan. POTATO FLOUR SPONGE CAKE Vz Cup Potato Flour 4 Tablespoons Water 1 Tablespoon Lemon Juice 1/2 Teaspoon Baking Powder t Cup Sugar 3 Eggs Beat yolks of eggs well; beat whites separately. Fold in beaten whites. Rice flour may be substituted for potato flour. This will make lovely jelly roll, cup, or loaf cake. LOAF CAKES CHOCOLATE CAKE 1/2 Cup Fat 2-3 Cup Sugar 1 Cup Syrup ^- 3 Eggs 1 % Cup Milk 1 Teaspoon Salt I'/s Cups Rice Flour \Vz Cups Barley Flour 6 Teaspoons Baking Powder 1 Teaspoon Cinnamon 1 Teaspoon Vanilla 2 Squares Chocolate Directions: Cream the fat, sugar, and egg yolk. Add the syrup and mix well. Add alternately the liquid and the dry ingredients sifted together. Add flavor- ing and the chocolate melted with a small portion of the syrup. Fold in well beaten egg white. Bake about one hour, starting in a moderate oven (350* F.). After 20 minutes raise the temperature somewhat (to 400° F.). In place of the rice and barley flour XVt. cups of buckwheat and Yz cup of ground rolled oats may be used. RAISIN CAKE >4 Cup Shortening % Cup Brown Sugar ■A Cup Molasses 1 Egg 1 Teaspoon Soda 1 Cup Sour IVIilk 1 Cup Chopped Raisins 1'/2 to 2 Cups Barley Flour 2 Teaspoons Cinnamon Vz Teaspoon Nutmeg Cloves, sparingly Cream the shortening and sugar, add the eggs slightly beaten; stir the soda with the molasses, and add to the sugar mixture. Add the rest of the ingredients in the order named above. FEATHER CAKE Contributed by C. E. Grosjean Rice Milling Company. !/4 Cup Shortening 1 Cup Sugar % Cup IViiik 1 Cup Rice Flour Vz Cup Cornstarch 1 Teaspoon Baking Powder 1 Teaspoon Vanilla 3 Eggs (whites beaten stiff) Cream shortening and sugar and sift cornstarch and baking powder together. FRUIT CAKE Vz Cup Corn Syrup Vz Cup Sugar 1-3 Cup Shortening — 3 tablespoonfuls % Cup Sour Milk 1 Cup Raisins 1 Cup Walnuts 1 Teaspoon Soda 1 Teaspoon Cinnamon Vz Teaspoon Cloves Vz Teaspoon Nutmeg Pinch of Salt Barley Flour Cream sugar and shortening, add milk and enough flour to make medium batter. Add fruit last. Bake slowly one hour. POTATO SPICE CAKE 2 Tablespoons Oil or Melted Fat 1 Cup White Corn Syrup 1 Egg '/j Teaspoon Salt✪ Rice Flour Sponge Cake 1 Cup Dry Mashed Potatoes 1 Cup Barley Flour Vz Cup Rice Flour 4 Teaspoons Baking Powder 1 Teaspoon Cinnamon Vz Teaspoon Allspice '/4 Teaspoon Mace Va Teaspoon Cloves 2 to 4 Tablespoons Water