Put on back of stove, when hot mix with
Second Part : —
1 cup brown sugar. 1’ yolks of eggs.
Vy, cup butter. 2 whites of eggs.
Vz cup sweet milk. 3 teaspoon soda.
2 scant cups flour.
Add first part; bake in moderate oven.
‘‘COFFEE” CAKE.
Mrs. H. O. Isensee.
2 cups dark brown sugar.
% cup butter.
4 eggs.
41/2 to 5 cups flour.
2 lbs. seeded raisins.
34 lb. citron.
1 cup molasses.
1 cup liquid coffee.
1 teaspoon soda in the flour.
1 tablespoon cinnamon.
1 tablespoon cloves.
Soften the butter, beat with the sugar, ad ! the cg<s, s iices,
molasses, coffee, flour and lastly the fruit, dredged with, e 1 ttle
flour. Bake same as fruit cake.
CAKES.
123
CHOCOLATE CAKE.
2 oz. chocolate.
1% cups flour.
IV2 cups sugar.
Y2 cup butter.
4 eggs.
Beat butter to a cream, acid g-radtially the sugar, then the
beaten yolks, beat again, then add milk, then chocolate, melted
in 5 tablespoons of boiling water, then the flour. Give the
whole a vigorous beating. Now beat whites to a stiff froth
and stir in carefully ; add vanilla and baking powder and bake
in a moderate oven 45 minutes.
CHOCOLATE GLACE CAKE.
Mrs. Clare Prickett Jones.
1 cup butter. 1 oz. Baker’s chocolate, melted.
1 cup granulated sugar. 1 cup sweet milk.
2 eggs. 1 generous teaspoon baking
1V2 cups flour. powder.
Beat the butter to a cream, and gradually beat into it the
sugar, add melted chocolate, also the eggs, unbeaten. Beat
this vigorously 5 minutes, then add milk, and the flour sifted
with baking powder. Flavor with vanilla and bake Jd hovir in
moderate oven. Use boiled icing.
Miss Josephine S])ringer.
Y2 cup milk.
1 teaspoon vanilla.
2 rounded teaspoons baking
powder.
BLACK CAKE.
Mrs. H.
1 lb. butter.
1 lb. sugar.
1 lb. eggs, in shell.
5 lb. raisins.
3 lb. currants.
1 lb. citron.
1 cup molasses.
Bake four hours.
L. Barnes.
1 small cup strong coffee.
1 wine glass brandy, or mo^’e.
1 wine glass wine or more.
Cinnamon, cloves and niitme
to taste.
Flour to make quite stiff.
124
THE EDWARDS VI LLE COOK BOOK.
CHOCOLATE CAKE.
Mrs. D. A.
2 cups sugar.
1 cup butter.
5 yolks of eggs.
2 whites of eggs.
Filling for Cake : —
cups sugar.
5 tablespoons grated chocolate.
Lynch.
1 cup milk.
2 teaspoons yeast powder in
3% cups flour, while dry.
4 whites of eggs.
1 teaspoon vanilla
CHOCOLATE CAKE.
Mrs. R. F. Tunnell.
2 oz. chocolate.
4 eggs.
Y2 cup milk.
2 level cups flour.
1 teaspoon vanilla.
V2 cup butter.
IV2 cups sugar.
1 heaping teaspoon yeast pow-
der.
Dissolve chocolate in 5 tablespoons boiling water, cream but-
ter and sugar, add eggs and beat until light ; then add milk,
melted chocolate and flour, giving whole a good beating. Add
vanilla and baking powder.
BLACK CHOCOLATE CAKE.
Mrs. Charles Pauly.
Cake Part : —
1% cups sugar.
V2 cup butter.
V2 cup sour milk✪ Brown Stone Front Cake.
2 eggs well beaten together.
1Y2 cups flour.
1 level teaspoon soda dissolved
in the milk.
This batter will be thin.
Filling: —
1-3 cake Baker’s Chocolate. 1 yolk of egg.
y2 cup cold water. 1 teaspoon vanilla.
% cup sugar.
Boil until thick; add flavoring; let cool and stir into cake
part.
CAKES.
123
CHOCOLATE LAYER CAKE.
Mrs. M. P. Linn, St. Louis.
1V2 cups sugar. V2 cup butter.
4 eggs. 1/^ cup milk.
2 cups flour. 1-3 cake chocolate.
2 teaspoon baking powder
Icing : —
2 cups sugar. 1 tablespoon butter.
Y2 cup milk. 1-3 cake chocolate.
FIG CAKE.
Mrs. Cullens. ✪ Fig Cake
Page 38 · 8 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
Put on back of stove, when hot mix with Second Part : —
1 cup brown sugar. 1’ yolks of eggs.
Vy, cup butter. 2 whites of eggs.
Vz cup sweet milk. 3 teaspoon soda.
2 scant cups flour.
Add first part; bake in moderate oven.
‘‘COFFEE” CAKE. Mrs. H. O. Isensee.
2 cups dark brown sugar. % cup butter.
4 eggs.
41/2 to 5 cups flour.
2 lbs. seeded raisins.
34 lb. citron.
1 cup molasses.
1 cup liquid coffee.
1 teaspoon soda in the flour. 1 tablespoon cinnamon.
1 tablespoon cloves.
Soften the butter, beat with the sugar, add the eggs, spices, molasses, coffee, flour and lastly the fruit, dredged with, e 1 ttle flour. Bake same as fruit cake.
CHOCOLATE CAKE.
2 oz. chocolate.
1% cups flour.
IV2 cups sugar.
Y2 cup butter.
4 eggs.
Beat butter to a cream, add gradually the sugar, then the beaten yolks, beat again, then add milk, then chocolate, melted in 5 tablespoons of boiling water, then the flour. Give the whole a vigorous beating. Now beat whites to a stiff froth and stir in carefully ; add vanilla and baking powder and bake in a moderate oven 45 minutes.
CHOCOLATE GLACE CAKE.
Mrs. Clare Prickett Jones.
1 cup butter. 1 oz. Baker’s chocolate, melted.
1 cup granulated sugar. 1 cup sweet milk.
2 eggs. 1 generous teaspoon baking
1V2 cups flour. powder.
Beat the butter to a cream, and gradually beat into it the sugar, add melted chocolate, also the eggs, unbeaten. Beat this vigorously 5 minutes, then add milk, and the flour sifted with baking powder. Flavor with vanilla and bake 1/2 hour in moderate oven. Use boiled icing.
Miss Josephine S])ringer.
Y2 cup milk.
1 teaspoon vanilla.
2 rounded teaspoons baking powder.
BLACK CAKE.
Mrs. H.
1 lb. butter.
1 lb. sugar.
1 lb. eggs, in shell.
5 lb. raisins.
3 lb. currants.
1 lb. citron.
1 cup molasses.
Bake four hours.
L. Barnes.
1 small cup strong coffee.
1 wine glass brandy, or more.
1 wine glass wine or more. cinnamon, cloves and nutmeg to taste.
Flour to make quite stiff.
CHOCOLATE CAKE. Mrs. D. A.
2 cups sugar.
1 cup butter.
5 yolks of eggs.
2 whites of eggs.
Filling for Cake : — cups sugar.
5 tablespoons grated chocolate.
Lynch.
1 cup milk.
2 teaspoons yeast powder in 3% cups flour, while dry.
4 whites of eggs.
1 teaspoon vanilla
CHOCOLATE CAKE.
Mrs. R. F. Tunnell.
2 oz. chocolate.
4 eggs.
Y2 cup milk.
2 level cups flour. 1 teaspoon vanilla.
V2 cup butter.
IV2 cups sugar.
1 heaping teaspoon yeast powder.
Dissolve chocolate in 5 tablespoons boiling water, cream butter and sugar, add eggs and beat until light ; then add milk, melted chocolate and flour, giving whole a good beating. Add vanilla and baking powder.
BLACK CHOCOLATE CAKE. Mrs. Charles Pauly.
Cake Part : —
1% cups sugar.
V2 cup butter.
V2 cup sour milk.
2 eggs well beaten together.
1Y2 cups flour.
1 level teaspoon soda dissolved in the milk.
This batter will be thin.
Filling: —
1-3 cake Baker’s Chocolate. 1 yolk of egg.
y2 cup cold water. 1 teaspoon vanilla.
% cup sugar.
Boil until thick; add flavoring; let cool and stir into cake
part.
CHOCOLATE LAYER CAKE.
Mrs. M. P. Linn, St. Louis.
1V2 cups sugar. V2 cup butter.
4 eggs. 1/^ cup milk.
2 cups flour. 1-3 cake chocolate.
2 teaspoon baking powder
Icing : —
2 cups sugar. 1 tablespoon butter.
Y2 cup milk. 1-3 cake chocolate.
FIG CAKE.
Mrs. Cullens.
Records on this page
Brown Stone Front CakeCoffee CakeChocolate CakeChocolate Glace CakeBlack CakeFig CakeMarshmallow CakeChocolate Layer Cake