Beat the yolks of eggs with htdf the sugar, then add the
water, the lemon rind, remaining sugar and the flour sifted with
I)aking powder and salt. Lastly, fold in the whites of eggs
beaten to a stiff froth, and bake 25 minutes in a buttered and
floured shallow pan.
128
THE EDWARDSVILLE COOK BOOK.
SPICE CAKE.
Mrs. Geo. D. Shaffer.
4 yolks of eggs.
*2 cups brown sugar.
V2 cup melted bu ’ "''.r
Y2 cup sour milk.
2 cups flour.
1 teaspoon soda.
2 teaspoons cinnamon.
Y2 teaspoon cloves.
Y2 teaspoon nutmeg.
SPLCE CAKE.
Mrs. G. B. Crane, Chicago, Illinois.
2 cups brown sugar.
V2 cup butter.
2 cups flour.
1 level teaspoon baking soda.
4 eggs.
1 cup sour milk.
1 nutmeg, grated.
1 teaspoon ground cloves.
1Y2 teaspoon ground cinnamon.
Beat the sugar, butter, yolks of 4 and whites of 2 eg^^ to-
gether, smooth, then add the milk, spices and flour into' .^nch
the soda has been sifted. Bake in 3 layers.
Icing: — Use the remaining wiiites ; boil till it threads, 2 cups
brown sugar with water enough to wet it (about cup), then
pour into the beaten whites ; flavor with vanilla. Beat until
cold.
SPICE CAKE.
Miss Alice Fangenroth.
Mrs. Mary Bley Dripps.
Y2 cup sugar.
Y2 cup butter.
214 cups flour.
2 eggs.
1 cup molasses.
Add the 2 eggs, well beaten.
1 teaspoon ginger.
1 teaspoon cinnamon.
1 teaspoon cloves.
2 teaspoons soda, dissolved in 1
cup boiling water.
last thing before baking.
SPICE CAKE.
Mrs. A. G. Tuxhorn.
1 cup brown sugar.
1 cup molasses.
1 teaspoon ext. nutmeg.
1 teaspoon ext. cinnamon.
1 teaspoon ground cloves.
2 teaspoons baking powder✪ Economical Sponge Cake.
1 cup butter.
1 cup niilk.
3 eggs.
4 cups flour.
4
CAKES.
3 29
SPICE CAKE.
Mrs. A. L. Brown.
% cup butter.
2 small cups brown sugar.
3 cups flour.
V2 lb. citron.
1 cup sour milk.
Y2 teaspoon soda.
1 cup raisins.
2
1 cup molasses.
1 cup butter.
1 cup sour milk.
2 teaspoons cloves.
2 teaspoons allspice.
2 teaspoons cinnamon.
2 wine glasses brandy.
1 teaspoon soda.
1 teaspoon yeast powder
Bake carefully.
FRUIT CAKE.
Mrs. Sarah R. Springer.
3 cups brown sugar.
1 cup lar .
6 eggs.
2 nutmegs.
1/4 oz. mace.
1/^ lb. citron.
2 lb. raisins.
2 lb. currants.
7 cups flour.
FRUIT CAKE.
Mrs. W. F. Wayne.
1 cup N. O. molasses.
1 cup sweet milk.
5 'ps sifted flour.
1 lb. currants.
1 lb. raisins.
1/4 lb .citron.
1 cup butter✪ Fruit Cake.
2 cups brown sugar.
‘S' eggs.
3 teaspoons baking powder.
1 teaspoon nutmeg.
1 teaspoon cinnamon.
1 teaspoon soda.
Bake in two loaves in moderate oven.
WHITE FRUIT CAKE
Mrs. H. L. Barnes.
2 cups white sugar.
% cup butter.
1 cup sweet milk.
8 whites of eggs.
2 teaspoons yeast powder.
Flavor with rose.
2 cups cocoanut.
2% cups flour.
1 cup blanched alm.onds.
1/4 lb. citron.
1 glass white wine.
%
130
THE EDWARDSVILLE COOK BOOK.
FRUIT CAKE.
Mrs. F. J.
1 cup molasses.
iy2 cups butter.
3 cups brown sugar.
1 cup sour milk.
6 eggs.
2 lbs. raisins.
1 lb. currants.
lb. citron.
2 wine glasses brandy.
Barnett.
7 cups flour.
2 teaspoons ground cloves.
2 teaspoons ground nutmeg.
2 teaspoons ground allspice.
2 teaspoons ground cinnamon,
teaspoon ground mace.
1 teaspoon soda.
2 teaspoon baking powder.
Bake very carefully in a moderate oven.
FRUIT CAKE.
Mrs. Elizabeth Handlon.
1 cup butter.
1 cup sugar.
1 cup molasses.
1 cup sweet milk.
3 cups flour.
1 grated nutmeg.
y^ wine glass brandy.
Candied citron. Lemon and
orange peel to taste.
5 eggs.
Page 40 · 3 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
Beat the yolks of eggs with half the sugar, then add the water, the lemon rind, remaining sugar and the flour sifted with I)aking powder and salt. Lastly, fold in the whites of eggs beaten to a stiff froth, and bake 25 minutes in a buttered and floured shallow pan.
Mrs. Geo. D. Shaffer.
4 yolks of eggs.
2 cups brown sugar. V2 cup melted butter. Y2 cup sour milk.
2 cups flour.
1 teaspoon soda.
2 teaspoons cinnamon. Y2 teaspoon cloves.
Y2 teaspoon nutmeg.
Mrs. G. B. Crane, Chicago, Illinois.
2 cups brown sugar.
V2 cup butter.
2 cups flour.
1 level teaspoon baking soda. 4 eggs.
1 cup sour milk.
1 nutmeg, grated.
1 teaspoon ground cloves.
1Y2 teaspoon ground cinnamon.
Beat the sugar, butter, yolks of 4 and whites of 2 eggs together, smooth, then add the milk, spices and flour into which the soda has been sifted. Bake in 3 layers.
Icing: — Use the remaining whites; boil till it threads, 2 cups brown sugar with water enough to wet it (about cup), then pour into the beaten whites ; flavor with vanilla. Beat until cold.
Miss Alice Fangenroth. Mrs. Mary Bley Dripps.
Y2 cup sugar.
Y2 cup butter.
214 cups flour.
2 eggs.
1 cup molasses.
Add the 2 eggs, well beaten.
1 teaspoon ginger.
1 teaspoon cinnamon.
1 teaspoon cloves.
2 teaspoons soda, dissolved in 1 cup boiling water.
last thing before baking.
Mrs. A. G. Tuxhorn.
1 cup brown sugar.
1 cup molasses.
1 teaspoon ext. nutmeg.
1 teaspoon ext. cinnamon. 1 teaspoon ground cloves.
2 teaspoons baking powder. 1 cup butter.
1 cup milk.
3 eggs.
4 cups flour.
3 29
Mrs. A. L. Brown.
% cup butter.
2 small cups brown sugar.
3 cups flour.
V2 lb. citron.
1 cup sour milk. Y2 teaspoon soda.
1 cup raisins.
1 cup molasses.
1 cup butter.
1 cup sour milk.
2 teaspoons cloves.
2 teaspoons allspice.
2 teaspoons cinnamon.
2 wine glasses brandy.
1 teaspoon soda.
1 teaspoon yeast powder
Bake carefully.
Mrs. Sarah R. Springer.
3 cups brown sugar.
1 cup lard.
6 eggs.
2 nutmegs.
1/4 oz. mace.
1/^ lb. citron.
2 lb. raisins.
2 lb. currants.
7 cups flour.
Mrs. W. F. Wayne.
1 cup N. O. molasses. 1 cup sweet milk.
5 cups sifted flour.
1 lb. currants.
1 lb. raisins.
1/4 lb. citron.
1 cup butter.
2 cups brown sugar.
‘S' eggs.
3 teaspoons baking powder.
1 teaspoon nutmeg.
1 teaspoon cinnamon.
1 teaspoon soda.
Bake in two loaves in moderate oven.
WHITE FRUIT CAKE Mrs. H. L. Barnes.
2 cups white sugar.
% cup butter.
1 cup sweet milk.
8 whites of eggs.
2 teaspoons yeast powder.
Flavor with rose.
2 cups cocoanut.
2% cups flour.
1 cup blanched alm.onds. 1/4 lb. citron.
1 glass white wine.
%
Mrs. F. J.
1 cup molasses. iy2 cups butter.
3 cups brown sugar.
1 cup sour milk.
6 eggs.
2 lbs. raisins.
1 lb. currants.
lb. citron.
2 wine glasses brandy.
Barnett.
7 cups flour.
2 teaspoons ground cloves.
2 teaspoons ground nutmeg.
2 teaspoons ground allspice.
2 teaspoons ground cinnamon, teaspoon ground mace.
1 teaspoon soda.
2 teaspoon baking powder.
Bake very carefully in a moderate oven.
Mrs. Elizabeth Handlon.
1 cup butter.
1 cup sugar.
1 cup molasses.
1 cup sweet milk.
3 cups flour.
1 grated nutmeg. y^ wine glass brandy.
Candied citron. Lemon and orange peel to taste.
5 eggs.
Records on this page
Economical Sponge CakeSpice CakeFruit Cake