FoodNet

Council cook book

1908

Page 45 · 8 recipe records on this page

Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Baer's Kurtz Freckle Salve poai- tiTcly removes frccklei, tan and innbiim. Keeps the skin smooth and white. Mannfactarcd br Bacr Drnc Co. 722 Market St..S.F. For Sale by all Druggists Price 50 Cents 136 COUNCIL COOK BOOK. Mocha Cake. Cream the yolks of four eggs with one cup powdered sugar. Add one tablespoon cold water, one tablespoon coffee extract, one teaspoon vanilla, one scant cup flour, one teaspoon yeast powder, and beaten whitesMocha Cake. Bake in a moderate oven, in two layers. Put one-half pint sweetened whipped cream, flavored with one tablespoon coffee essence and one teaspoon vanilla, and one cup chopped walnuts on top and between. Orange Cake. Three eggs (separated), one cup powdered sugar, one-fourth cup of cold water, the juice and grated rind of one-half orange, one cup of flour, sifted four times, one small teaspoon yeast powderOrange Cake. Bake in two layers, in a mpderate oven. Filling for the above: One egg, well beaten, juice of one-half an orange, grated rind, sugar to taste. Boil slowly till it thickens. Remove from the stove and add one large grated apple. Spread this between the layers and put an unboiled icing on top, made of three tablespoons milk or cream and one cup of powdered sugar. World's Fair Cake. One-fourth pound of butter, creamed with one and one-half cups granulated sugar and the yolks of three eggs. Mix six tablespoons chocolate and three tablespoons sugar with two tablespoons boiling milk, and add all to creamed eggs. Sift two cups of flourWorld's Fair Cake J a more elaborately illustrated in yyOnin-rtC '^^^ evening post than in \J,^f glt/f l^ S'ly San Francisco newspaper. San Francisco's one clean newspaper. CAKES 137 three times, mix in two teaspoons baking powder; add alternately with one cup of milk. Lastly add the beaten whites and one teaspoon vanilla. Bake in four layers, and spread with the following filling: Stir two small cups granulated sugar and one cup of milk, and let stand one-half hour. Then add a piece of butter the size of a walnut, and let all boil twenty minutes. Remove from the stove and beat five minutes. Lemon Queen Cake. Cream three-fourths cup of butter with one and one-half cups granulated sugar; add gradually six well-beaten eggs, the grated rind of one small lemon, one and one-half tablespoons lemon juice, one-third level teaspoon baking sodaLemon Queen Cake. Bake thirty minutes. Leave out a little of the cake mixture, spread in a shallow pan, bake, and, when done, cut in squares, ice, put blanched almonds on top. Icing for Cake. — Stir on the stove, until they come to a boil, one cup of sugar and one-half cup milk. Then let cook for five minutes. Remove from the stove, add one tablespoon vanilla, and beat until cool. Spread. Plain Bread Torte. Cream the yolks of two eggs with one tablespoon butter and one cup granulated sugar; add one-half cup chocolate and one teaspoon mixed pastry spices dissolved in one-half cup of milk, one heaping cup flour, one teaspoon yeast powder, one teaspoon vanilla, one-half cup chopped citron, nuts and raisins WALTER BAKER'S '=°'=°* c'SScolates Best in tha World. Hava held the Market 128 Yeavs 138 COUNCIL COOK BOOK. that have been dredged in flour, and lastly the two beaten whites. Bake in a loaf, and cover with a chocolate icing. Potato Cake. Cream two-thirds cup butter with two cups granulated sugar; add one-half cup milk, yolks of four eggs, one cup hot mashed potatoes, one cup chocolate, one teaspoon each cinnamon, cloves, and nutmeg, one teaspoon vanilla, one cup chopped wal- nuts, two cups flour, two teaspoons yeast powder, then beaten whites of four eggs. Bake slowly in two pans, and cut in half when cold. Put jam between. Sunshine Cake. Sunshine Cake