FoodNet

The Edwardsville cook book

1906

Page 39 · 11 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.
8 whites of eggs. 1 cup sweet milk. 2 cups granulated sugar. 3i^ cups flour. 2 teaspoon baking powder. Cream butter and sugar, add milk, then flour and baking powder, then fold in the whites of eggs after beating to a stiff froth. P>ake in 4 small layers. Fig Filling: — i cup figs, chopped and stewed in just a little water, add i cup tart jelly, cook until thick and spread on cake when both are cool, but not too cool. MARSHMALLOW CAKE. Mrs. E. F. Knollenberg. 1V2 cups sugar. 2-3 cup butter. 4 eggs (whites). 1 cup sweet milk. 2V2 cups flour. 2 teaspoons baking powder✪ Fig Cake. Beat the whites of eggs stitr, flavor with vanilla and lemon. (3 layers). Filling: — 2 cups sugar. V2 cup water. Boil until it begins to candy; thin, then add lb. marshmal- lows ; whip until entirely dissolved, then pour into the whites of 2 eggs, beaten stiff ; then beat all together until cool. 126 THE EDWARDSVILLE COOK BOOK. MARSHMALLOW CAKE. . ' a Mrs. J. D. Manley, St. Louis. 1Y2 cups sugar. 3 cups flour. Y2 cup butter. % cup water. 2 teaspoons baking powder. 4 whites of eggs. Cream sugar and l^utter; sift flour and baking powder thrCt times;. add the flour and water alternately. Fold in carefully the stiffly beaten whites. Bake in 2 or 3 layers. Filling : — Boil 2 cups sugar with i cup water until it ropes. Just be- fore removing from fire stir in lb. marshmallows. When melted, stir this syrup gradually hito the well beaten whites of 2 eggs, and beat continuously' Lrniil tliiclv and cool and spre^ad between layers. Excellent. SPONGE OR SUNSHINE CAKE. Mrs. E. W. Fiegenbaum. Mrs. Cullens. 6 eggs. 11/4 cups flour. 1 level teaspoon baking powder. Swansdown or Puritan flour. 1 cup sugar✪ Sponge or Sunshine Cake. Beat yolks and whites separately and well. After beating put them together and beat again. Add the sugar to eggs and beat. Lastly, with a spoon, fold in the flour. Bake in as hot an oven as for Angel Food. SUNSIJINE CAKE. Mrs. J. G. Delicate. lYz tumblers sifted powdered 6 yolks of eggs, isugar. 1 teaspoon ext. orange. I tumbler flour, sifted 4 times. 2 teaspoons baking powder, II whites of eggs. Beat whites of eggs stiff, add sugar, then flour and yolks of eggs, beaten very light, and last, the baking ]:>owder. Make a boiled frosting; flavor with orange extract. CAKES. 127 SUNSHINE CAKE. Mrs. Clare Prickett Jones. 9 yolks of eggs. 1 cup sugar. ,2 cup butter (scant). Flavor to taste. % cup .^Jk tyi r buff's Jlo.urJ f - 2 teaspoons baking powder. SPONGE CAKE. Mrs. S. T. Robinson. Four eggs, beaten separately, till stiff. Add to the whites i Clip sugar; add to the yolks, _i tablespoon vinegar; beat this also. Fold "gently togcui^i c- ' dd i cpp sifted flour. P>etter break than cut when served. CREAM SPONGE CAKE. Mrs. P)ellc Gibson, Pontiac, Mich. 1Y2 cups flour. 2 eggs. , 1 cup sugar. Sweet cream, 2 teaspoons baking powder. Sift flour and baking powder well together; add sugar. Break the 2 eggs into a cup and fill with sweet cream. Stir well with other ingredients. ■ ECONOMICAL SPONGE CAKE. Mrs. O. T. 2 eggs. 1 cup sugar. teaspoons baking powder. A pinch of salt. Dunlap. V2 hot water. 1 cup flour✪ Sunshine Cake. Grated rind and juice of 1 lemon.