ECONOMY CAKE.— 1 table'spoon butter, 1 scant cup sugar,
1 egg, \y2 cups flour, scant M cup sweet milk, 1 teaspoon baking
powder. Cream the butter and sugar; add the ^%z^ well beaten;
then add balance. Flavor with lemon, vanilla or cinnamon. Ex-
tra good with % cup currants or raisins, or 1 cup chopped nut
meats added. Bake in a loaf. — Mrs. Wm. P. Williams, 4463 Wood-
lawn Ave., Chicago, 111.
FARINA CAKE. — Beat 5 eggs separate; add ly^ cups sugar, 1^
cups farina, 1 teaspoon of baking powder. Spread with cream and
bake in 2 layers. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.
COOK COUNTY COOK BOOK 545
EGGLESS CAKE. — Cream together 1 cup brown sugar, 1
tablespoon butter, 1 cup buttermilk, 1 teaspoon vanilla, 1 teaspoon
soda, 2 teaspoons cocoa, flour to mix a little stiffer than layer cake.
— Mrs. C. A. Kramer, Argo, 111.
FIG CAKE. — Rub together Yz cup sugar and Yz cup shorten-
ing; add Yi cup sour milk, ^ teaspoon soda, a little salt, ^ cup
oatmeal, mixed in flour; make into dough. Take half the dough,
roll out and put on bottom of pan, then spread with figs or other
fruit. Roll remainder of dough and put on top, and cook until
done. — Mrs. D. A. Dawson, Hollywood, 111.
FIVE MINUTE CAKE.— Mix together whites of 2 eggs, Y^
cup butter✪ Demon's Food Cake, Y2 cup cold water, a little salt, \Y2 cups flour, 2 tea-
spoons cream tartar, 1 teaspoon of soda; flavor. Put all in a dish
together and beat for 5 minutes, then bake. — Mrs. Lee Cardinal,
Bellwood, 111.
FRUIT CAKE.— Cream together 1 cup of butter and 3 of
brown sugar; add J/2 cup molasses, Y^ teaspoon of cloves, 2 of
cinnamon, 1 of mace, 1 of nutmeg, ^ cup cold cofifee, Y2. cup jelly,
1 teaspoon of soda with 1 cup of sour milk, 2 teaspoons of baking
powder sifted in 5 cups of flour. Flour well 4 cups of seeded rai-
sins, 2 of currants, 1 of cut dates, adding ^ teaspoon of baking
powder. Add 2 chopped apples and 2 eggs✪ Fruit Cake. Bake in papered
pans, putting first a layer of batter, next one of figs, citron, orange,
and lemon peel, etc. Bake from lYz to 3 hrs. in a moderate oven.
—Mrs. M. Kronenbitter, 1003 S. 6th Ave., Maywood, 111.
BUTTERMILK FRUIT CAKE.— Beat together 2 cups but-
termilk, 2 cups raisins, 2 cups currants, 2 cups sugar, 2 tablespoons
shortening, 2 teaspoons soda, 4 cups flour, spice to suit taste✪ Buttermilk Fruit Cake. Put
it in pan ready for the oven, then let it rise over night. — Mrs. C.
E. Wales, Berwyn, 111.
HONEY FRUIT CAKE.— Warm ^ cup butter, Y2 cup honey,
and Y^ cup apple jelly or sweet cider, slightly; add 2 beaten eggs,
then 1 teaspoon soda, dissolved in a little warm water; add spices
to taste, and flour enough to make a stifif batter; then stir in 1 tea-
cup each of raisins and dried currants✪ Honey Fruit Cake, and bake in a slow oven.
Keep in a covered jar several weeks before using. — Mrs. C. A.
Love, Homewood, 111.
546 CAKE
Page 373 · 9 recipe records on this page
Presented as published in 1912. 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
ECONOMY CAKE.— 1 tablespoon butter, 1 scant cup sugar, 1 egg, \y2 cups flour, scant M cup sweet milk, 1 teaspoon baking powder. Cream the butter and sugar; add the egg well beaten; then add balance. Flavor with lemon, vanilla or cinnamon. Extra good with % cup currants or raisins, or 1 cup chopped nut meats added. Bake in a loaf. — Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111.
FARINA CAKE. — Beat 5 eggs separate; add ly^ cups sugar, 1^ cups farina, 1 teaspoon of baking powder. Spread with cream and bake in 2 layers. — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.
EGGLESS CAKE. — Cream together 1 cup brown sugar, 1 tablespoon butter, 1 cup buttermilk, 1 teaspoon vanilla, 1 teaspoon soda, 2 teaspoons cocoa, flour to mix a little stiffer than layer cake. — Mrs. C. A. Kramer, Argo, 111.
FIG CAKE. — Rub together Yz cup sugar and Yz cup shortening; add Yi cup sour milk, ^ teaspoon soda, a little salt, ^ cup oatmeal, mixed in flour; make into dough. Take half the dough, roll out and put on bottom of pan, then spread with figs or other fruit. Roll remainder of dough and put on top, and bake until done. — Mrs. D. A. Dawson, Hollywood, 111.
FIVE MINUTE CAKE.— Mix together whites of 2 eggs, Y^ cup butter, Y2 cup cold water, a little salt, \Y2 cups flour, 2 teaspoons cream of tartar, 1 teaspoon of soda; flavor. Put all in a dish together and beat for 5 minutes, then bake. — Mrs. Lee Cardinal, Bellwood, 111.
FRUIT CAKE.— Cream together 1 cup of butter and 3 of brown sugar; add J/2 cup molasses, Y^ teaspoon of cloves, 2 of cinnamon, 1 of mace, 1 of nutmeg, ^ cup cold coffee, Y2. cup jelly, 1 teaspoon of soda with 1 cup of sour milk, 2 teaspoons of baking powder sifted in 5 cups of flour. Flour well 4 cups of seeded raisins, 2 of currants, 1 of cut dates, adding ^ teaspoon of baking powder. Add 2 chopped apples and 2 eggs. Bake in papered pans, putting first a layer of batter, next one of figs, citron, orange, and lemon peel, etc. Bake from lYz to 3 hrs. in a moderate oven. — Mrs. M. Kronenbitter, 1003 S. 6th Ave., Maywood, 111.
BUTTERMILK FRUIT CAKE.— Beat together 2 cups buttermilk, 2 cups raisins, 2 cups currants, 2 cups sugar, 2 tablespoons shortening, 2 teaspoons soda, 4 cups flour, spice to suit taste. Put it in pan ready for the oven, then let it rise over night. — Mrs. C. E. Wales, Berwyn, 111.
HONEY FRUIT CAKE.— Warm ^ cup butter, Y2 cup honey, and Y^ cup apple jelly or sweet cider, slightly; add 2 beaten eggs, then 1 teaspoon soda, dissolved in a little warm water; add spices to taste, and flour enough to make a stiff batter; then stir in 1 teacup each of raisins and dried currants, and bake in a slow oven. Keep in a covered jar several weeks before using. — Mrs. C. A. Love, Homewood, 111.
Records on this page
Demon's Food CakeEconomy CakeFive Minute CakeFarina CakeEggless CakeFig CakeFruit CakeButtermilk Fruit CakeHoney Fruit Cake