Batter Part : —
1 cup brown sugar.
2V2 cups flour.
3 yolks of eggs, well beaten.
Y2 cup butter.
Cream butter and sugar thoroughly, mixing ingredients as^
nsnal. Flavor with vanilla. Add the chocolate part and beat
well.
Icing: — ^
2 cuiJs brown sugar. cup milk.
Scant half cup butter.
Boil until dropped in water makes a soft ball. Beat till thick
enough to spread.
DEVIL’S FOOD.
Mrs. Ben Johnson.
V2 cup butter. V2 cup sour milk.
2 cups brown sugar. 2 eggs.
3 cups flour, 1 teaspoon soda.
1/^ cake chocolate.
Dissolved in i cup boiling water.
Filling : —
2 cups brown sugar, cup butter.
Vz cup cream. Flavor with vanilla.
Cook until like taffy. Beat until thick and creamy and
spread between layers.
I
V2 cup sweet milk.
1 rounding teaspoon soda, sift-
ed into flour.
114
THE EDWARDSVILLE COOK BOOK.
DEVIL’S FOOD.
Mrs. W. H. Krome.
Chocolate Part: —
V2 cup sugar. cup sweet milk.
1 yolk of egg. 1 cup chocolate (bitter).
Cook until thick and set aside to cool.
Batter Part: —
1 cup sugar.
3 yolks of eggs, beaten.
4 whites of eggs.
1 teaspoon baking powder.
1 teaspoon vanilla.
V2 cup butter.
V2. cup sweet milk.
2 cups flour.
1 teaspoon soda, dissolved in
hot water.
To the sugar, butter, beaten yolks, milk and flour, add the
chocolate part and beaten whites ; then the baking powder,
soda and flavoring. Bake 40 minutes.
DEVIL’S FOOD.
Mrs. Elizabeth Handlon.
Chocolate Part : —
V2 cup Baker’s chocolate,
shaved.
1 cup sugar.
Boil until it thickens.
Cake Part : —
1 cup sugar.
2-3 cup butter.
2 eggs, and the white left from
chocolate part.
1 cup milk.
21/^ cups flour.
2 teaspoons baking powder.
1 teaspoon vanilla.
cup sweet milk.
1 yolk of egg.
Before adding flunr, put in the cooled chocolate part.
CAKES.
115
DEVIL’S FOOD.
Mrs. A. L. Brown.
V2 cup melted chocolate.
1 cup milk.
2 small cups sugar.
2 cups flour.
V2 cup butter,
1 teaspoon vanilla.
2 teaspoons baking powder.
4 eggs, leiiving out 2 whites.
DELICATE CAKE.
Mrs. Elizal^eth Haiidlon.
2 cups sugar.
1 cup butter.
1 cup sweet milk
8 whites of eggs.
3 cups flour.
2 teaspoons baking powder.
Flavor with equal parts lemon
and vanilla.
Nice for layer cake.
WHITE CAKE.
Mrs. G. B. Crane, Chicago, 111.
2 cups sugar.
V2 cup butter.
1 cup sweet milk.
4 whites of eggs.
2 level cups flour.
3 small teaspoons baking pow-
der.
Flavor to taste.
Sift baking powder with flonr. Beat butter and sugar to a
cream, then stir in the milk, then the flonr, a little at a time,
add the beaten whites last. Bake in layers. Put together with
boiled icing.
WHITE PERFECTION CAKE.
Miss Hattie Slo])er.
3 cups sugar. 3 cups flour.
1 cup butter. 1 cup corn starch.
1 cup milk. 12 whites of eggs.
2 teaspoons cream tartar in the 1 teaspoon soda in the milk,
flour.
Dissolve cornstarch in the milk and add it to the sugar and
116
THE EDWARDSVILLE COOK BOOK.
Initter, well creamed ; then the flour and whites of eggs beaten
to a stiff froth. This cake is rightly named perfection.
SILVER CAKE.
Mrs. Edw. Barnett.
8 whites of eggs. 1 heaping teaspoon baking pow-
V2 cup butter. der.
3 cups flour. IV2 cups sugar.
% cup sweet milk.
If cake flour is used, reduce amount of baking powder a lit-
tle.
WHITE CAKE.
Mrs. J. T. Crocker.
1 cup butter. % cup milk.
2 cups sugar, (Eastern gran- 4 cups flour.
ulated). 2 teaspoons yeast powder.
10 whites of eggs. 2 teaspoons almond flavoring. ✪ Silver Cake
Page 35 · 9 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
Batter Part : —
1 cup brown sugar.
2V2 cups flour.
3 yolks of eggs, well beaten.
Y2 cup butter.
Cream butter and sugar thoroughly, mixing ingredients as usual. Flavor with vanilla. Add the chocolate part and beat well.
Icing: — ^
2 cups brown sugar. cup milk.
Scant half cup butter.
Boil until dropped in water makes a soft ball. Beat till thick enough to spread.
Mrs. Ben Johnson.
V2 cup butter. V2 cup sour milk.
2 cups brown sugar. 2 eggs.
3 cups flour, 1 teaspoon soda.
1/2 cake chocolate.
Dissolved in i cup boiling water.
Filling : —
2 cups brown sugar, cup butter.
Vz cup cream. Flavor with vanilla.
Cook until like taffy. Beat until thick and creamy and spread between layers.
V2 cup sweet milk.
1 rounding teaspoon soda, sifted into flour.
Mrs. W. H. Krome.
Chocolate Part: —
V2 cup sugar. cup sweet milk.
1 yolk of egg. 1 cup chocolate (bitter).
Cook until thick and set aside to cool.
Batter Part: —
1 cup sugar.
3 yolks of eggs, beaten.
4 whites of eggs.
1 teaspoon baking pow 1 teaspoon vanilla.
V2 cup butter.
V2. cup sweet milk.
2 cups flour.
1 teaspoon soda, dissolved in hot water.
To the sugar, butter, beaten yolks, milk and flour, add the chocolate part and beaten whites ; then the baking powder, soda and flavoring. Bake 40 minutes.
Mrs. Elizabeth Handlon.
Chocolate Part : —
V2 cup Baker’s chocolate, shaved.
1 cup sugar.
Boil until it thickens.
Cake Part : —
1 cup sugar.
2-3 cup butter.
2 eggs, and the white left from chocolate part.
1 cup milk.
21/^ cups flour.
2 teaspoons baking powder. 1 teaspoon vanilla.
cup sweet milk. 1 yolk of egg.
Before adding flunr, put in the cooled chocolate part.
Mrs. A. L. Brown.
V2 cup melted chocolate.
1 cup milk.
2 small cups sugar.
2 cups flour.
V2 cup butter,
1 teaspoon vanilla.
2 teaspoons baking powder.
4 eggs, leiiving out 2 whites.
DELICATE CAKE. Mrs. Elizabeth Handlon.
2 cups sugar.
1 cup butter.
1 cup sweet milk 8 whites of eggs.
3 cups flour.
2 teaspoons baking powder. Flavor with equal parts lemon and vanilla.
Nice for layer cake.
Mrs. G. B. Crane, Chicago, 111.
2 cups sugar.
V2 cup butter.
1 cup sweet milk. 4 whites of eggs.
2 level cups flour.
3 small teaspoons baking powder.
Flavor to taste.
Sift baking powder with flonr. Beat butter and sugar to a cream, then stir in the milk, then the flonr, a little at a time, add the beaten whites last. Bake in layers. Put together with boiled icing.
WHITE PERFECTION CAKE.
Miss Hattie Sloper.
3 cups sugar. 3 cups flour.
1 cup butter. 1 cup corn starch.
1 cup milk. 12 whites of eggs.
2 teaspoons cream tartar in the 1 teaspoon soda in the milk, flour.
Dissolve cornstarch in the milk and add it to the sugar and
Initter, well creamed ; then the flour and whites of eggs beaten to a stiff froth. This cake is rightly named perfection.
SILVER CAKE.
Mrs. Edw. Barnett.
8 whites of eggs. 1 heaping teaspoon baking powder.
V2 cup butter. der.
3 cups flour. IV2 cups sugar.
% cup sweet milk.
If cake flour is used, reduce amount of baking powder a little.
Mrs. J. T. Crocker.
1 cup butter. % cup milk.
2 cups sugar, (Eastern gran- 4 cups flour.
ulated). 2 teaspoons yeast powder.
10 whites of eggs. 2 teaspoons almond flavoring.
Records on this page
Silver CakeWhite CakeWhite CakeWhite CakeWhite CakeWhite CakeWhite CakeWhite CakeChocolate Caramel Cake