San Rafael cook book, 1906

WHIPPED CREAM CAKE— Mrs. D. Whittemore. 1 cup powdered sugar, 3 eggs (yolks and whites beaten separately), 1% cups sifted flour, 3 large spoons cold water, melted butter the size of a walnut; beat well five minutes. Bake in jelly tins (three layers) ; when cold, fill with l^ pint cream whipped; frost with soft frosting; flavor with vanilla. CREAM CAKE— Mrs. R. B. Carr. 3 eggs, 3 tablespoons water, 1 cup sugar, 1% cups flour, 2 teaspoons baking powder. Mix in order given above and bake in 4 layers. Put together with following cream: 1 pint milk, 1 egg, 1% tablespoons cornstarch, 2 tablespoons sugar. Flavor when cool. Very nice, served warm. JAM CAKE— Mrs. Anna McMahon, S. F. 3 eggs, 1 cup sugar, % cup butter, 1 cup jam (any berry jam), 2 cups flour, 1 level teaspoon soda, 1 teaspoon yeast powder, 3 teaspoons sweet milk or cream, I teaspoon cloves, 1 teaspoon cinnamon, % of 1 nutmeg; bake in layers, and put together with boiled icing or with whipped cream. MAPLE AND GINGER CAKE— Mrs. S. M. Augustine. Vz cup butter, creamed with 1 cup brown sugar. Add the well beaten yolks of 3 eggs, 1 cup milk, % cup maple syrup, y^ cup molasses, 3% cups flour, 2 teaspoons baking powder, 1 teaspoon ginger, 1 scant teaspoon allspice, same of cinnamon, 2 teaspoons vanilla. Lastly add two whites of egg, beaten stiff; reserve one for frosting. Bake in pan with center tube. Frost thickly with pink frosting, made by rubbing the unbeaten white of egg to a paste with powdered sugar, a very little vanilla and enough blackberry brandy to give a pretty color. Add enough sugar to make a rich, creamy frosting. Let one layer dry on the cake and apply a second. A delicious cake which keeps well. SPICED FIG CAKE— Mrs. A. A. Smith. Cream % cup of butter with % cup of white sugar and % cup of brown sugar; add the yolks of 4 eggs beaten light and mixed with % cup of cold water, 3 tablespoons of grated chocolate, 1 teaspoon each of allspice and cinnamon, and % teaspoon of cloves; the whites of 4 eggs well beaten should be added just before the last of the flour, and 2 teaspoons of baking powder. Filling for the Cake — % pound of figs chopped, and boiled in % cup of water till tender; then add 1 scant cup of sugar and the juice of 1 lemon; boil till it is thick like jelly, and spread between layers. FIG CAKE— Lulu Stuart. White part: 2 cups granulated sugar, % cup butter, whites of 5 eggs well beaten, % cup sweet milk, 2 cups flour, 2 teaspoons baking \ powder. Dark part; 1 cup brown sugar, butter the size of a walnut; 1 cup chopped figs, % cup milk, 1 egg, 1 cup flour, 1 teaspoon baking powder. Bake the cake in 3 layers, putting the dark one in the center. Frost if desired. SPICE CAKE— Mrs. E. B. Mahon. Yolks of 5 eggs, 2 cups of brown sugar, % pound of butter, 1 cup sour cream, 2% pounds of flour, 1 teaspoon of soda, 2 of cloves, 3 cinnamon, 3 of allspice, 3 of ginger, 1 nutmeg; bake same as jel cake; put icing between, made of the whites of the eggs. MOLASSES CAKE— Mrs. R. B. Carr. 1 egg, % cup sugar, 1 cup 'sour cream, 1 cup molasses, 1 tablespoon melted butter, pinch salt, spices to taste, 1 teaspoon soda, dissolved in a little hot water,, flour to make thick batter. Mix in order given above; put in two tins and bake 20 minutes in hot oven. CHOCOLATE CARAMEL CAKE— Mrs. Tobin. 1 cup sugar % cup butter, % cup milk, 2 eggs, 1 heaping cup flour, 1 teaspoon vanilla,, % cup boiling water, 1 teaspoon cream tartar, 2 tablespoons chocolate,, % teaspoon soda. Frosting— 1 cup sugar, % cup milk, butter size of walnut, boil 5 minutes,, then beat to a cream and pour over cake. When set, pour over melted bakers unsweetened chocolate, as on chocolate creams. CHOCOLATE CARAMEL CAKE— Mrs. J. Sheehy.