1 teaspoon soda,
1 teaspoon ground cloves.
1 tablespoon gr. cinnamon.
Mix the two parts, as fancy dictates, when putting into the
baking pan.
MARBLE CAKE.
Mrs. A. L. Brown.
White Part : —
cup butter,
cups white sugar.
y^ cup sweet milk.
21/^ cups flour.
Flavor with lemon.
Dark Part
y^ cup butter.
y% cup molasses.
2 cups flour.
Spices to taste.
1 heaping teaspoon baking
powder.
4 whites of eggs.
2 small cups brown sugar.
cup sour milk.
14 teaspoon soda.
1 whole egg.
After each part is thorougldy mixed, butter the pan well and
put in a couple of large sj^oons of the dark, then the same of
white part, alternating until all is used.
ROLL JELLY CAKE.
Mrs. A. C. Barnett.
1 cup flour. 3 eggs.
1 cup sugar. 1 large teaspoon baking powder.
)
HE ..^WARDSVILLE COOK BOOK.
ckly, pour into square cornered pan, 1)ake in hot oven,
on flat surface, spread with jelly and roll.
LANGTRY CAKE.
Mrs. W. F. Wayne.
1 cup butter.
1 cup cornstarch.
3 teaspoons baking powder.
Flavor to taste.
ps sugar,
p milk,
ups flour,
bites of eggs.
I the whites of es'Sfs last.
■ O /.d
WATER CAKE.
Mrs. E. W. M.
^2 cup butter.
U teaspoon salt.
2% cups flour.
1V2 cups granulated sugar.
1 cup warm water.
3 eggs, or yolks or whites of A
CREAM CAKfe.
« t I T 'A ^
Mrs. A. Stubbs.
2 cups granulated sugar) sifted. 1 sw.et milk.
1 cup butter. r ^ times.
2 heaping teaspoons baking ’ ^-^ bvli 'A of eggs,
powder.
Flavor with white rose.
1V2 cups granulated sjgar.
% cup butter.'
2 heaping teaspoons baking
powder✪ Cream Cake.
Rake in layers.
COCOANUT CAKE.
Mrs. Arthur Dyer.
6 eggs (whites).
I."
sweet milk,
g cups flour.
o
For the Icino' : t cu]) sug'ar and a little boilin" water; boil
togiether until brittle when dropped into cold water. Remove
from stove and pour slowly over the well beaten whites of 2
beat until smooth ; add grated cocoanut. After icing
sprinkle with cocoanut the top And sides.
CAKES.
135
GOLD CAKE.
Mrs. Edw. Barnett.
1V2 cups flour.
1 heaping teaspoon baking pow-
* der.
1 teaspoon flavoring.
A little less baking powder if cake flonr is used.
8 yolks of eggs.
1 cup sugar.
% cup sweet milk.
V2 cup butter.
•JNED POUND CAKE.
Mrs. C. Barnett.
1 pound butter.
1 pound and 2 oz. flour.
1 level teaspoon baking powder
2 tablespoons brandy.
1 pound sugar.
12 eggs.
2 teaspoons vanilla.
1 teaspoon lemon✪ Pound Cake.
Cream butter and sugar thoroughly; add eggs beaten separ-
ately; flour and other ingredients; whites of eggs last. Bake
in moderate oven. i .
EXt
Mrs.
LOAF CAKE.
J. T. Keller, St. Louis.
1 cup sugar. V2 cup milk.
3 eggs, whites last. 2 cups flour.
1 teaspoon baking powder. Vanilla.
V2 cup butter.
1/^ cup butter.
1 Q^p sugar.
2 ci^^ flour.
ECONOMICAL CAKE.
Mrs. I. C. Sanders.
1 egg.
1 cup milk.
2 teaspoons baking powder.
Mea^e before sifting.
Cream butter and- sugar, add egg, well beaten, gradually
work in milk and flour alternately and beat thoroughly. For
layer cake use 2 eggs, leaving out the white of one for filling.
136
THE EDWARDSVI1.LE COOK BOOK.
FILLINGS AND ICINGS.
CHOCOLATE CREAM EILLING.
I Mrs. J. F. Stillwell.
1Y2 cups white sugar. cup milk.
Boil 4 minutes; heat until cold, flavor with vanilla; spread
on the cake. When this is cold melt a half cake chocolate and
spread over the filling.
Page 42 · 10 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
1 teaspoon soda,
1 teaspoon ground cloves.
1 tablespoon gr. cinnamon.
Mix the two parts, as fancy dictates, when putting into the baking pan.
MARBLE CAKE.
Mrs. A. L. Brown.
White Part : — cup butter, cups white sugar. y^ cup sweet milk.
21/^ cups flour. Flavor with lemon. Dark Part y^ cup butter. y% cup molasses.
2 cups flour.
Spices to taste.
1 heaping teaspoon baking powder.
4 whites of eggs.
2 small cups brown sugar.
cup sour milk.
14 teaspoon soda.
1 whole egg.
After each part is thoroughly mixed, butter the pan well and put in a couple of large spoons of the dark, then the same of white part, alternating until all is used.
ROLL JELLY CAKE.
Mrs. A. C. Barnett.
1 cup flour. 3 eggs.
1 cup sugar. 1 large teaspoon baking powder.
)
ckly, pour into square cornered pan, bake in hot oven, on flat surface, spread with jelly and roll.
LANGTRY CAKE.
Mrs. W. F. Wayne.
1 cup butter.
1 cup cornstarch.
3 teaspoons baking powder. Flavor to taste.
ps sugar, p milk, ups flour, bites of eggs.
I the whites of eggs last.
■ O /.d WATER CAKE. Mrs. E. W. M.
1/2 cup butter.
U teaspoon salt. 2% cups flour.
1V2 cups granulated sugar.
1 cup warm water.
3 eggs, or yolks or whites of A
CREAM CAKE.
« t I T 'A ^
Mrs. A. Stubbs.
2 cups granulated sugar) sifted. 1 sweet milk.
1 cup butter. r ^ times.
2 heaping teaspoons baking ’ ^-^ bvli 'A of eggs, powder.
Flavor with white rose.
1V2 cups granulated sjgar.
% cup butter.'
2 heaping teaspoons baking powder.
Rake in layers.
COCOANUT CAKE.
Mrs. Arthur Dyer.
6 eggs (whites).
I."
sweet milk, g cups flour.
o
For the icing: 1 cup sugar and a little boiling water; boil
together until brittle when dropped into cold water. Remove from stove and pour slowly over the well beaten whites of 2 eggs; beat until smooth; add grated cocoanut. After icing sprinkle with cocoanut the top And sides.
GOLD CAKE.
Mrs. Edw. Barnett.
1V2 cups flour.
1 heaping teaspoon baking pow- * der.
1 teaspoon flavoring.
A little less baking powder if cake flonr is used.
8 yolks of eggs.
1 cup sugar.
% cup sweet milk. V2 cup butter.
LINED POUND CAKE. Mrs. C. Barnett.
1 pound butter.
1 pound and 2 oz. flour.
1 level teaspoon baking powder
2 tablespoons brandy.
1 pound sugar.
12 eggs.
2 teaspoons vanilla. 1 teaspoon lemon.
Cream butter and sugar thoroughly; add eggs beaten separately; flour and other ingredients; whites of eggs last. Bake in moderate oven. i .
EXt
Mrs.
LOAF CAKE.
J. T. Keller, St. Louis.
1 cup sugar. V2 cup milk.
3 eggs, whites last. 2 cups flour.
1 teaspoon baking powder. Vanilla.
V2 cup butter.
1/2 cup butter.
1 Q^p sugar.
2 ci^^ flour.
ECONOMICAL CAKE.
Mrs. I. C. Sanders.
1 egg.
1 cup milk.
2 teaspoons baking powder.
Measure before sifting.
Cream butter and sugar, add egg, well beaten, gradually work in milk and flour alternately and beat thoroughly. For layer cake use 2 eggs, leaving out the white of one for filling.
FILLINGS AND ICINGS.
CHOCOLATE CREAM EILLING.
I Mrs. J. F. Stillwell.
1Y2 cups white sugar. cup milk.
Boil 4 minutes; heat until cold, flavor with vanilla; spread on the cake. When this is cold melt a half cake chocolate and spread over the filling.
Records on this page
Economical CakeRibbon CakeCocoanut CakeMarble CakeWater CakeCream CakeGold CakeLoaf CakeRoll Jelly CakePound Cake