The Fredericksburg home kitchen cook book

FILLING: 1 orange; y2 lemon; % cup milk; 3 eggs; 3 tablespoonfuls sugar; y2 tablespoonful butter; 1 tablespoonful flour; a pinch of salt. Mix the flour with a little of the cold milk, stir into the boiling milk and let boil a few minutes. Remove from stove and add the juice and grated rind of 1 orange and the juice of y2 lemon, and yolks of 3 eggs. MRS. HUGO BORGFELD. — 119 — One Egg Cake. 1 heaping tablespoon butter; 1 cup sugar; 1 egg; 1 cup milk; 2 cups flour; 2 teaspoons baking powder; 1 teaspoon extract. Bake in pan or in two layers. ICING: 1 cup milk; 1 cup sugar; % cup cocoanut; y2 teaspoon vanilla. MRS. WERNER KEIDEL. MRS. ALFRED HENKE. Plain Cocoanut Layer Cake, 1 cup sugar; y2 cup milk; 3 tablespoonfuls butter; 1 cup flour; 2 level teaspoonfuls of baking powder; 1 teaspoon vanilla; 4 eggs. Cream butter and sugar, add eggs one at a time, then milk and flour into which baking powder has been sifted. This quantity makes 2 layers. ICING: Beat 2 whites of eggs to a stiff froth; add six tablespoonfuls sugar, spread on layers, sprinkle with cocoanut and set into stove to brown. Spice Cake. 4 eggs, reserving the whites of 2; 2 cups of brown sugar; y2 cup of melted butter; y2 cup of sour milk; 1 teaspoonful of soda; 2 teaspoonfuls of cinnamon; iy2 teaspoonfuls of cloves; y2 teaspoonful of nutmeg; 2 cups of flour. Dissolve the soda in the sour milk. Bake in layers. Make the icing to spread between layers, with the whites of the eggs and 1 cup of sugar. — 120 — Sponge Cake. 3 eggs; 1 cup sugar; 3 tablespoons water; 1 cup flour; 1 teaspoon baking powder. Beat eggs separately, then add sugar and water, then add flour with baking powder. This makes 2 layers. MRS. ALFRED LEHNE. Strawberry Short Cake. 2 cups of flour; *4 cup of butter; 1 teaspoon baking powder. Sift flour and baking powder several times, then put in the butter and mix well with fingers. Now add milk enough to make a dough, stiff to roll. Bake in a very hot oven. When done split cake horizontally, and butter both parts well. Now spread the lower part with berries and sugar, put on the top and dust with powdered sugar. Serve with crushed berries and cream. Peaches and other fruits may be used with this cake. MRS. AD. WEHMEYER. White Layer Cake. V% ^p butter, creamed with 1 cup sugar; % cup milk; 1% cups flour; iy2 teaspoonfuls baking powder; 3 whites of eggs, stiffly beaten. Bake in moderate oven in 3 layers. FILLING : Boil 2 cups of sugar with 1 cup of water until it threads from a fork. Pour over the stiffly beaten whites of two eggs ; add 1 cup of chopped pecans and 1 cup of raisins. MRS. LOUIS DURST. — 121 — White Cocoanut Cake with Yellow Filling. The whites of 4 eggs beaten to a stiff froth, 1% cupful of sugar ; 1 cupful of sweet milk ; 3 teaspoonfuls of baking powder- and flour enough to make a moderately stiff dough. Bake in layers. FILLING : Take % cupful of sugar and i tablespoon of water ; let dissolve and then boil till its threads. Add the yolks of 4 eggs, well beaten, and the juice of 2 oranges. Spread between the layers, sprinkle cocoanut on top. (y4 of a lemon may be used instead of the oranges.) MRS. EDNA ALSTON. White Layer Cake.