COCOA CAKE — Cream one-half cup of butter, add one cup
of sugar, and beat again. Add the beaten yolks of three eggs
and a teaspoon of vanilla. Sift two cups of pastry flour twice
with one-quarter cup of cocoa and four level teaspoons of baking
powder✪ Chocolate Loaf Cakes. Add to the first mixture alternately with three-quarters
cup of milk, beat hard, and fold in the stiffly beaten whites of
three eggs. Bake in a loaf and cover with white icing.
CREAM CAKE OR PIE— This recipe makes a simple layer
cake to be filled in various ways. Cream one-quarter cup of
butter with one cup of sugar, add the beaten yolks of two eggs
and one teaspoon of vanilla. Now beat hard, then mix in one-
half cup of milk alternately with one and one-half cups of flour
sifted twice with two level teaspoons of baking powder. Beat
just enough to make smooth, then fold in lightly the stiffly
beaten whites of two eggs and pour into an oblong shallow pan
that is buttered, floured and rapped to shake out all that is
superfluous. Bake about twenty minutes, take from pan and
cool. Just before serving split the cake and fill with a cooked
cream filling or with sweet thick cream beaten, sweetened with
powdered sugar and flavored to the taste.
CREAM LAYER CAKE— Cream one-quarter cup of butter
well with one cup of sugar, add the yolks of three eggs beaten
light, one-half cup of milk✪ Cream Cake or Pie, then one and one-half cups of flour
sifted twice with three level teaspoons of baking powder. Stir
in lightly last of all the whites of three eggs beaten stiff. Bake
in a pan large enough to make one thin cake and bake. Cool
and split, then spread on one-half pint of cream beaten light,
sweetened, and flavored with a few drops of vanilla. Put on the
top cake and dust with powdered sugar.
DATE CAKE— Sift two cups of flour with four level tea-
spoons of baking powder, one-half level teaspoon of salt and
one-quarter cup of butter. Beat one egg, add three-quarters,
cup of milk and mix into the ingredients. Add last one and
96 _ CAKES, CRULLERS, ECLAIRS _
one-half cups of dates stoned and cut into' small pieces and rolled
in flour. Bake in a sheet in a moderate oven and serve warm
or with a liquid sauce as a pudding.
EGOLESS CAKE — One and one-half cups sugar, one cup
sour milk, three cups sifted flour, one-half cup shortening, one
teaspoon soda, one-half teaspoon cinnamon, one-half teaspoon
nutmeg, one cup chopped raisins, salt✪ Eggless Cake.
FEATHER CAKE— Sift one cup of sugar, two cups of sifted
flour, three level teaspoons of baking powder and a few grains
of sa.lt Add one cup of milk, one well beaten egg, three table-
spoons of melted butter and a teaspoon of vanilla or lemon flavor-
in✪ Feather Cakeg or a level teaspoon of ; mixed spices. Beat hard and bake
in a loaf in a moderate oven about half an hou^;>d ./Him 1
FIG CAKE — Two cupfuls of sugar, two-thirds of a cup of
butter, one cupful of milk, four even cupfuls of flour, five eggs,
two'teaspoonfuls of cream of tartar, one of soda, sifted with the
flour, mix the butter and sugar until creamed, add the unbeaten
yolks of the eggs, add the milk and the flour slowly, beating all
the time, lastly the whites of the eggs. Flavor two, qupfuls ,of
chopped fig✪ Fig Cakes and mix in. Bake quickly.
FIG LAYER CAKE— Cream bue-uarter 'cu "o bu
quarter cup
one clip 6'f sugar, add one beaten egg, one cup of milk, two ✪ Layer Cake
Page 64 · 12 recipe records on this page
Presented as published in 1911. 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
COCOA CAKE — Cream one-half cup of butter, add one cup of sugar, and beat again. Add the beaten yolks of three eggs and a teaspoon of vanilla. Sift two cups of pastry flour twice with one-quarter cup of cocoa and four level teaspoons of baking powder. Add to the first mixture alternately with three-quarters cup of milk, beat hard, and fold in the stiffly beaten whites of three eggs. Bake in a loaf and cover with white icing.
CREAM CAKE OR PIE— This recipe makes a simple layer cake to be filled in various ways. Cream one-quarter cup of butter with one cup of sugar, add the beaten yolks of two eggs and one teaspoon of vanilla. Now beat hard, then mix in onehalf cup of milk alternately with one and one-half cups of flour sifted twice with two level teaspoons of baking powder. Beat just enough to make smooth, then fold in lightly the stiffly beaten whites of two eggs and pour into an oblong shallow pan that is buttered, floured and rapped to shake out all that is superfluous. Bake about twenty minutes, take from pan and cool. Just before serving split the cake and fill with a cooked cream filling or with sweet thick cream beaten, sweetened with powdered sugar and flavored to the taste.
CREAM LAYER CAKE— Cream one-quarter cup of butter well with one cup of sugar, add the yolks of three eggs beaten light, one-half cup of milk, then one and one-half cups of flour sifted twice with three level teaspoons of baking powder. Stir in lightly last of all the whites of three eggs beaten stiff. Bake in a pan large enough to make one thin cake and bake. Cool and split, then spread on one-half pint of cream beaten light, sweetened, and flavored with a few drops of vanilla. Put on the top cake and dust with powdered sugar.
DATE CAKE— Sift two cups of flour with four level teaspoons of baking powder, one-half level teaspoon of salt and one-quarter cup of butter. Beat one egg, add three-quarters, cup of milk and mix into the ingredients. Add last one and
one-half cups of dates stoned and cut into' small pieces and rolled in flour. Bake in a sheet in a moderate oven and serve warm or with a liquid sauce as a pudding.
EGOLESS CAKE — One and one-half cups sugar, one cup sour milk, three cups sifted flour, one-half cup shortening, one teaspoon soda, one-half teaspoon cinnamon, one-half teaspoon nutmeg, one cup chopped raisins, salt.
FEATHER CAKE— Sift one cup of sugar, two cups of sifted flour, three level teaspoons of baking powder and a few grains of sa.lt Add one cup of milk, one well beaten egg, three tablespoons of melted butter and a teaspoon of vanilla or lemon flavoring or a level teaspoon of ; mixed spices. Beat hard and bake in a loaf in a moderate oven about half an hou^;>d ./Him 1
FIG CAKE — Two cupfuls of sugar, two-thirds of a cup of butter, one cupful of milk, four even cupfuls of flour, five eggs, two teaspoonfuls of cream of tartar, one of soda, sifted with the flour, mix the butter and sugar until creamed, add the unbeaten yolks of the eggs, add the milk and the flour slowly, beating all the time, lastly the whites of the eggs. Flavor two cupfuls of chopped figs and mix in. Bake quickly.
FIG LAYER CAKE— Cream one-quarter cup of butter, add one-quarter cup of sugar, add one beaten egg, one cup of milk, two
Records on this page
Chocolate Loaf CakesCocoa CakeDate CakeCream Cake or PieCream Layer CakeEggless CakeEgoless CakeRaisin CakeFeather CakePlain Tea CakeFig CakeLayer Cake