For the white part cream ^^ cup butter with 1 cup sugar,
add V2 cup sweet milk and 1% cups flour sifted with 1 teasp
baking powder. Lastly fold in 3 egg whites beaten stiff, and
flavor to suit. For the dark part cream i^ cup shortening, 1
cup sugar, add the yolks of eggs and % cup sour milk, in
which 1 teasp soda has been dissolved, l^/^ cups flour sifted
with cinnamon, nutmeg and cloves to taste, and lastly add
1 cup seeded raisins dredged with flour. Have the dark part
rather stiff and put in a well greased tin, pouring the light
batter on top of the dark. When cold ice with pink frosting. —
[Mrs. M. I. R.. Mo.
Devil's Food
I have found this recipe to be always successful. Into a
double boiler or in a pail which fits into the top of a teakettle,
put V2 cup sweet milk✪ Date Cake, i/^ cup sugar, 1 well-beaten egg, and 2
squares chocolate shredded fine or broken into small pieces.
Stir and let this cook until it is thick and smooth, stirring it all
the while. When it has thickened, remove from the fire, and
let cool. In a mixing bowl cream V2 cup sugar with ^ cup
iDutter, add 2 well-beaten eggs, % cup milk, 1 teasp soda dis-
solved in a very little hot water, and scant 1 % cups flour. Fla-
vor with vanilla. Lastly add the chocolate mixture, stir all
yrell together and bake for about % hour in a moderate oven.
POUND AND RAISED CAKE 51
Can al&o be baked in layers and put together with white frost-
ing.— [Mrs. F. S., N. y.
Old-Fashioned Pound Cake
Cream 1 lb butter with 1 lb sugar, add one at a time the
yolks of 1 doz eggs, 1 lb flour sifted with 1 teasp baking powder✪ Old-Fashioned Pound Cake.
Add flour to the above mixture alternately with the whites of
the eggs. Bake in loaf tins lined with greased paper all around,
and put a sheet of greased paper over the tin while baking.
If the oven seems too hot, set a pan of water on the grate above
the cake. The success of this cake depends upon thorough
creaming of the butter and sugar, thorough stirring after each
egg yolk is added, and careful blending of the flour and egg
whites. The oven should be moderately heated, and the
baking watched carefully. — [Mrs. W. B. B., Ga.
Dutch Cake
To about 1 qt light bread sponge add 2 eggs, 1 cup sugar,
melted butter size of an egg, V2 or % cup lukewarm water,
and flour enough to make a soft dough✪ Dutch Cake. Let it rise until it is
light, then spread on buttered pie plates, or milk pans, and
after rising again, bake in a moderate oven. When done wet
the top slightly with water, sprinkle with sugar and cinna-
mon, dot with pieces of butter, and return to the oven for a
few minutes. The same dough will answer for buns, cinnamon
rolls, and old-fashioned rusks. — [Mrs. C. S., Kan.
Raised Coffee Cake ✪ Raised Coffee Cake
Page 31 · 6 recipe records on this page
Presented as published in 1907. 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
For the white part cream ^^ cup butter with 1 cup sugar, add V2 cup sweet milk and 1% cups flour sifted with 1 teasp baking powder. Lastly fold in 3 egg whites beaten stiff, and flavor to suit. For the dark part cream i^ cup shortening, 1 cup sugar, add the yolks of eggs and % cup sour milk, in which 1 teasp soda has been dissolved, l^/^ cups flour sifted with cinnamon, nutmeg and cloves to taste, and lastly add 1 cup seeded raisins dredged with flour. Have the dark part rather stiff and put in a well greased tin, pouring the light batter on top of the dark. When cold ice with pink frosting. — [Mrs. M. I. R.. Mo.
Devil's Food
I have found this recipe to be always successful. Into a double boiler or in a pail which fits into the top of a teakettle, put V2 cup sweet milk, i/^ cup sugar, 1 well-beaten egg, and 2 squares chocolate shredded fine or broken into small pieces. Stir and let this cook until it is thick and smooth, stirring it all the while. When it has thickened, remove from the fire, and let cool. In a mixing bowl cream V2 cup sugar with ^ cup iDutter, add 2 well-beaten eggs, % cup milk, 1 teasp soda dissolved in a very little hot water, and scant 1 % cups flour. Flavor with vanilla. Lastly add the chocolate mixture, stir all well together and bakee for about % hour in a moderate oven.
POUND AND RAISED CAKE 51
Can al&o be baked in layers and put together with white frosting.— [Mrs. F. S., N. y.
Old-Fashioned Pound Cake
Cream 1 lb butter with 1 lb sugar, add one at a time the yolks of 1 doz eggs, 1 lb flour sifted with 1 teasp baking powder. Add flour to the above mixture alternately with the whites of the eggs. Bake in loaf tins lined with greased paper all around, and put a sheet of greased paper over the tin while baking. If the oven seems too hot, set a pan of water on the grate above the cake. The success of this cake depends upon thorough creaming of the butter and sugar, thorough stirring after each egg yolk is added, and careful blending of the flour and egg whites. The oven should be moderately heated, and the baking watched carefully. — [Mrs. W. B. B., Ga.
Dutch Cake
To about 1 qt light bread sponge add 2 eggs, 1 cup sugar, melted butter size of an egg, V2 or % cup lukewarm water, and flour enough to make a soft dough. Let it rise until it is light, then spread on buttered pie plates, or milk pans, and after rising again, bake in a moderate oven. When done wet the top slightly with water, sprinkle with sugar and cinnamon, dot with pieces of butter, and return to the oven for a few minutes. The same dough will answer for buns, cinnamon rolls, and old-fashioned rusks. — [Mrs. C. S., Kan.
Raised Coffee Cake
Records on this page
Date CakeDevil's FoodRibbon Layer CakeOld-Fashioned Pound CakeDutch CakeRaised Coffee Cake