Beat the whites about half and add the cream of tartar; after
sugar and flour have been sifted 4 or 5 times, measure and add
both and sift together in the eggs. Just fold in lightly; do not
stir hard. Elavor with vanilla. Bake in an ungreased pan
about 40 minutes in a moderate oven.
ANGEL EOOD.
, . Mrs. Georgia Eorman, Omaha, Neb.
1V2 cups sifted sugar, (sift sev- A pinch of salt,
eral times). 1 cup flour.
Whites 10 eggs. V2 teaspoon cream of tartar.
Sift flour once, then measure and put in the cream of tartar
and sift both together 4 times. Put salt in whites and beat
stiff, add the sugar, flavoring and last the flour. Bake for 15
minutes in rather a cool oven. Before opening oven door in-
crease the heat and bake 50 minutes in all. Invert pan and let
CAKES.
Ill
cake get cold before removing from pan. Frost with boiled
icing.
ANGEL FOOD.
Mrs. George Fiegenbaum.
Whites of 10 fresh eggs. 1 cup Davis’ cake flour, sifted.
11/4 cups sifted granulated teaspoon cream of tartar,
sugar. Pinch of salt.
Add salt to the eggs, and when beaten half add cream of
tartar and beat to a stiff froth. Add the sugar and flour al-
ternately, a little at a time until all is thoroughly mixed. Put
in an ungreased tin and bake in a moderate oven 45 minutes.
When done, invert -the cake tin over a tea cloth and let stand
until cold.
ANGEL FOOD CAKE.
Mrs. E. E. Knollenberg.
9 large or 10 small eggs, 1 cup flour✪ Angel Food Cake.
(whites). Pinch of salt added to eggs
114 cups gran, sugar. before beating.
V2 teaspoon cream tartar.
Sift measure and set aside sugar and flour Whip eggs about
half, add cream tartar and whip until very stiff, add sugar and
beat in flavor to taste ; then beat in flour and fold lightly
through. Bake in moderate oven 20 to 40 minutes.
ANGEL’S EOOD.
Mrs. J. G. Delicate.
1V2 tumblers granulated sugar. Whites’" 11 eggs.
1 tumbler flour. Flavor with vanilla or almond.
1 even teaspoon cream tartar.
Sift flour and sugar each 7 times ; in last sifting add the
cream of tartar.
'112
THE EDWARDSVILLE COOK BOOK.
DEVIL’S FOOD.
Mrs. B. R. Bonnell, Loveland, Colo.
2 squares Baker’s chocolate.
1 coffee cup sweet milk.
1 small half cup butter.
1 egg and yolks of 2 others.
1% cups flour.
1 cup sugar,
V2 teaspoon vanilla.
1 teaspoon soda, (scant)✪ Devil's Food Cake.
Boil together the chocolate and sweet milk; then let cool.
Cream sugar, butter and eggs ; pour over this the milk and
chocolate ; add flour, soda and flavoring. Bake in layers and
put together with chocolate frosting.
DEVIL’S
Mrs. E. J.
3 eggs.
V2 cup butter.
2 cups flour.
1 teaspoon soda dissolved in a
little hot water.
Custard Part : —
Y2 cup sugar.
Y2 cup sweet milk.
1 teaspoon vanilla.
FOOD.
Barnett.
1 cup sugar.
V2 cup sweet milk.
2 teaspoons baking powder,
sifted in flour.
1 cup grated chocolate.
1 yolk of egg✪ Devil's Food Cake with Custard.
Cook until it thickens and let cool. The soda dissolved in
hot water should be added last thing after stirring custard part
into batter.
DEVIL’S FOOD.
Mrs. J. G. Delicate.
1 cup brown sugar, crushed.
V2 cup butter, (scant),
3 yolks of eggs, well beaten.
Chocolate Part : —
% cup grated chocolate.
1 cup brown sugar.
2Y2 cups flour.
V2 cup sweet milk.
V2 cup milk.
1 teaspoon soda.
CAKES.
113
DEVIL’S FOOD.
Mrs. S. T. Robinson.
Chocolate Part : —
1 cup grated chocolate. cup milk.
1 cup dark brown sugar.
Dissolve very slowly ; do not allow it to boil.
Page 34 · 4 recipe records on this page
Presented as published in 1906. 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
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Beat the whites about half and add the cream of tartar; after
sugar and flour have been sifted 4 or 5 times, measure and add
both and sift together in the eggs. Just fold in lightly; do not
stir hard. Elavor with vanilla. Bake in an ungreased pan
about 40 minutes in a moderate oven.
ANGEL EOOD.
, . Mrs. Georgia Eorman, Omaha, Neb.
1V2 cups sifted sugar, (sift sev- A pinch of salt,
eral times). 1 cup flour.
Whites 10 eggs. V2 teaspoon cream of tartar.
Sift flour once, then measure and put in the cream of tartar
and sift both together 4 times. Put salt in whites and beat
stiff, add the sugar, flavoring and last the flour. Bake for 15
minutes in rather a cool oven. Before opening oven door in-
crease the heat and bake 50 minutes in all. Invert pan and let
CAKES.
Ill
cake get cold before removing from pan. Frost with boiled
icing.
ANGEL FOOD.
Mrs. George Fiegenbaum.
Whites of 10 fresh eggs. 1 cup Davis’ cake flour, sifted.
11/4 cups sifted granulated teaspoon cream of tartar,
sugar. Pinch of salt.
Add salt to the eggs, and when beaten half add cream of
tartar and beat to a stiff froth. Add the sugar and flour al-
ternately, a little at a time until all is thoroughly mixed. Put
in an ungreased tin and bake in a moderate oven 45 minutes.
When done, invert -the cake tin over a tea cloth and let stand
until cold.
ANGEL FOOD CAKE.
Mrs. E. E. Knollenberg.
9 large or 10 small eggs, 1 cup flour.
(whites). Pinch of salt added to eggs
114 cups gran, sugar. before beating.
V2 teaspoon cream tartar.
Sift measure and set aside sugar and flour Whip eggs about
half, add cream tartar and whip until very stiff, add sugar and
beat in flavor to taste ; then beat in flour and fold lightly
through. Bake in moderate oven 20 to 40 minutes.
ANGEL’S EOOD.
Mrs. J. G. Delicate.
1V2 tumblers granulated sugar. Whites’" 11 eggs.
1 tumbler flour. Flavor with vanilla or almond.
1 even teaspoon cream tartar.
Sift flour and sugar each 7 times ; in last sifting add the
cream of tartar.
'112
THE EDWARDSVILLE COOK BOOK.
DEVIL’S FOOD.
Mrs. B. R. Bonnell, Loveland, Colo.
2 squares Baker’s chocolate.
1 coffee cup sweet milk.
1 small half cup butter.
1 egg and yolks of 2 others.
1% cups flour.
1 cup sugar,
V2 teaspoon vanilla.
1 teaspoon soda, (scant).
Boil together the chocolate and sweet milk; then let cool.
Cream sugar, butter and eggs ; pour over this the milk and
chocolate ; add flour, soda and flavoring. Bake in layers and
put together with chocolate frosting.
DEVIL’S
Mrs. E. J.
3 eggs.
V2 cup butter.
2 cups flour.
1 teaspoon soda dissolved in a
little hot water.
Custard Part : —
Y2 cup sugar.
Y2 cup sweet milk.
1 teaspoon vanilla.
FOOD.
Barnett.
1 cup sugar.
V2 cup sweet milk.
2 teaspoons baking powder,
sifted in flour.
1 cup grated chocolate.
1 yolk of egg.
Cook until it thickens and let cool. The soda dissolved in
hot water should be added last thing after stirring custard part
into batter.
DEVIL’S FOOD.
Mrs. J. G. Delicate.
1 cup brown sugar, crushed.
V2 cup butter, (scant),
3 yolks of eggs, well beaten.
Chocolate Part : —
% cup grated chocolate.
1 cup brown sugar.
2Y2 cups flour.
V2 cup sweet milk.
V2 cup milk.
1 teaspoon soda.
CAKES.
113
DEVIL’S FOOD.
Mrs. S. T. Robinson.
Chocolate Part : —
1 cup grated chocolate. cup milk.
1 cup dark brown sugar.
Dissolve very slowly ; do not allow it to boil.