Historic Paxton, her days and her ways, 1722-1913

The gas oven can be more easily controlled than the range. For the latter, if a piece of paper turns a deep brown in five minutes the oven is about right for butter cakes; for sponge cakes the paper should barely color. General Do not bake cake unless you can afford to use only the best materials, sweet butter, and fresh eggs, pure flavorings and good baking powder. Anything less will give poor results. Always paper the pans for layer and loaf cakes. Use a light yellow wrapping paper. Grease the paper not the pans. For small cakes flour pans after greasing, then shake almost dry. Angel Food (Mrs. Kochenderfer.) 11/4 cups of granulated sugar. 1 cup of flour. 10 eggs (whites). 1 level teaspoon of cream of tartar. 1 teaspoon of vanilla. 14 teaspoon of salt. Sift sugar and flour five times. Add salt to eggs, beat partially, then add cream of tartar. When eggs are sufficiently beaten, add sugar and flavoring. Beat thoroughly, then carefully fold in flour. Bake forty minutes. Apple Sauce Cake (Miss K. Virginia Rutherford.) 1% cups of unsweetened apple sauce. 1 cup of sugar. 1 cup of seeded raisins. 1 teaspoon of cinnamon. % teaspoon of cloves. % cup of butter. 2 teaspoons of soda. 2 cups of flour. 2 teaspoons of baking powder. Dissolve the soda in the apple sauce, add other ingredients, cook five minutes. When cool, stir in the flour in which the baking powder has been sifted. Bake in a loaf; and ice or not as preferred. Cocoanut Cake (Mrs. Hudgins.) 2 cups of sugar. '% cup of butter. % cup of milk. 2% cups of sifted flour. 2% teaspoons of baking powder. 8 eggs (whites). 1 teaspoon of vanilla. Bake in two layers, ice with boiled icing, sprinkle heavily with cocoanut. Devils Food (Mrs. H. A. Eutherford.) 1 cup of granulated sugar. % cup of butter. 1/^ cup of milk. 3 eggs (yolks). 2 cups of flour. 1 teaspoon of baking soda sifted into the flour. 1 cup of soft A sugar. y2 cup of milk. Dissolve a little over 1/2 cup of grated Hershey's chocolate, but do not allow it to boil. Cool, add to part first, and flavor with one teaspoon of vanilla. Bake in layers. Delicate and Fruit Cake (Miss Helen Rutherford.) 2 cups of sugar. 5 eggs (whites). % cups of butter. 2% cups of flour. 1 cup of milk. 3 teaspoons of baking powder. Flavor with a, rind of a lemon or orange. Take out two cakes in square pans, and leave enough for one other, then add spice to taste — cinnamon and cloves, 1 cup of raisins seeded and % cup of citron, cut fine. Bake this in one pan and use for middle layer. Use boiled icing flavored with lemon juice. Fruit Cake (Mrs. Daniel EicTcer.) 1 pound of flour. 1 pound of white sugar. 1 pound of butter. 2 pounds of raisins seeded or seedless. 2 pounds of currants. 10 eggs. 14 ounce each of cloves and mace. % ounce of cinnamon. 2 nutmegs. % pound of citron, cut in small pieces. Two lemons (rind). 2 wine glasses of brandy. 1 tumbler of currant jelly. Cream the butter, sugar, and yolks of eggs. Add spices, jelly and lemon rind. Then the whites of eggs, beaten light, and flour, alternately. Finally add brandy and fruit. Flour the fruit with part of the flour which has been weighed. Grease pan well, line with paper. Bake 2 hours. Fruit Cake (Mrs. J. C. Wensell.) 10 eggs. 1 pound of granulated sugar. % pound of butter. 1 pound of currants.