San Rafael cook book, 1906

Sift 1 cup flour 6 times, then add 1 teaspoon cream of tartar, and sift 4 times. Sift l^, cups granulated sugar six times. Beat the whites of 12 eggs very stiff; add 1 teaspoon vanilla, and gently stir into the flour and sugar. Pour into a perfectly dry, ungreased pan with a funnel. Bake 45 minutes in a moderate oven; on taking from the oven turn the pan upside down, putting 2 sticks under the edge of each side of the pan to permit circulation of air. When cold remove from the pan. CHOCOLATE ANGEL CAKE— Louise Meissner. % lb. butter, % lb. sugar, 8 eggs, ½ lb. chocolate, 1 teaspoon vanilla, % ll). flour, 1 teaspoon baking powder. Cream the butter, add the sugar slowly then the yolks of the eggs, vanilla, chocolate (melted) then the flour, beat these for ½ of an hour, then add baking powder and the whites of 6 eggs. Bake in slow oven one hour. SUNSHINE CAKE— Mrs. Wm. M. Harris. Whites of 7 eggs, yolks of 5 eggs, 1% cups granulated sugar, 1 cup flour, % (good) teaspoon cream tartar, 1 teaspoon vanilla. Sift both flour and sugar three times, measure out necessary amount, and set aside. Beat yolks very hard and add sugar stirring with a spoon until like creamed butter. Add pinch of salt to whites of eggs before beating, and when beaten to a foam add cream tartar, and continue beating until very stiff. Add two together, also mix in flour quickly and lightly. Bake in a slow oven 30 to 40 minutes. Use tube pan without buttering it. TEA CAKE— Miss H. Pregge. V2 cup butter, 1% cups white sugar, 2 eggs, 1 cup milk, 2 teaspoons cream of tartar, 1 teaspoon soda, 3 cups flour, Vs of a nutmeg, 1 teaspoon cloves, 1 teaspoon cinnamon, 1 cup stoned raisins. SPOTTED CAKE— Mrs. W. J. Dickson. For the white layer mix the whites of 4 eggs, 1 cup of white sugar % cup butter, % cup milk, 2 teaspoons baking powder, and flour enough: to make a thick batter. For the dark layer mix the yolks of 4 eggs, X cup brown sugar, V^ cup molasses, % cup butter, % cup milk, 2 teaspoons baking powder, 1 teaspoon each of cloves, cinnamon and nutmeg; 1 cup raisins chopped fine, and flour enough to make a thick batter. Put a spoonful of the light and dark layers alternately into the cake pan, and bake. CHOCOLATE MARBLE CAKE— Mrs. W. F. Jones. 2 cups white sugar, creamed with 1 cup butter, 1 cup milk, 3 cups flour sifted with 3 teaspoons baking powder, 2 teaspoons vanilla. Divide mixture in half and to % add the yellows of 4 eggs and 1 cup of chocolate wet in little boiling water. To the other part add the whites of 4 eggs well beaten. Drop alternately in pan and bake in moderateoven. RICH POUND CAKE— Louise Meissner. 1 lb butter, 1 lb sifted sugar, 1 lb flour which must be warmed beforesifting, 10 eggs and the juice and rind of % lemon. Mix the butter and sugar well then add the yolksof the eggs one at a time mixing thoroughly then the lemon, next the flour, putting in spoonful by spoonful' and stir % hour. Add the whites and a small teaspoon of baking powder and bake 1% hours in a slow oven. POUND CAKE— Mrs. W. F. Jones. 1 pound of flour, 1 pound of sugar, 1 pound of butter, 12 eggs, 2" slightly rounded teaspoons of baking powder, 2 teaspoons extract of lemon or vanilla; cream the butter, and add the flour;, beat the yolks,, and add the sugar; whip whites to a stiff froth and add this and theyolks gradually to the flour; add the baking powder mixed with a little flour, and then the extract. Bake in slow oven. Some prefer nutmeg for flavoring. POUND CAKE— Mrs. David Warden. ^ 1 cup of butter, 1% cups of flour, li^ cups of sugar, 1 cup of eggs, ½ teaspoonful baking powder. Beat butter and flour to a cream. Beat eggs and sugar very light, put all together; add baking powder last. WATERMELON CAKE— Mrs. E. B. Malion.