Beat egg whites stiff, and fold in one-fourth cup of
powdered sugar for each white✪ Meringues or Kisses. A little cream of
tartar may be used as for angel cake. Flavor, drop in
small shapes on ungreased paper, and bake slowly for
thirty minutes or more, until dry and slightly brown.
The mixture may be heaped on small crackers or
cookies, and then baked. Cocoa, desiccated cocoanut,
chopped nuts, color pastes, or tiny candies may be
used to give variety.
When desired to fill with cream, put the paper over
a board before baking. The under part will not be
cooked, and may be scraped out, leaving a crisp shell
to fill.
Plain Cake.
With one-fourth cup (two ounces) of butter creamed,
mix gradually three-fourths cup of sugar, next add two
egg yolks and beat thoroughly, then add alternately
one-half cup of milk and one and one-half cups of
flour in which two teaspoons of baking powder have
been sifted. Flavor with one saltspoon of spice or
one-half teaspoon of extract. Lastly fold in two egg
whites✪ Plain Cake stiffly beaten.
2oo Home Science Cook Book.
White Cake.
Leave out the yolks and mix as plain cake. The
whites of three eggs may be used instead of two✪ White Cake.
Chocolate Cake or Devil's Food.
Melt one ounce of chocolate and add to the creamed
butter and sugar of the plain cake. Or use one-fourth
cup of cocoa instead of chocolate. Flavor with vanilla✪ Chocolate Cake or Devil's Food.
Marble or Leopard Cake.
Color half of the plain cake dough with one-half
ounce of chocolate melted, or with two tablespoons of
molasses or caramel and one teaspoon of mixed spice✪ Marble or Leopard Cake.
Mix the white and dark cake in the pan so they will
be mingled and yet distinct.
Ribbon Cake.
To one-third of the plain cake dough add one tea-
spoon of mixed spice, two tablespoons of molasses or
caramel, and one-half cup of chopped raisins. Bake
this in one pan and the remainder in two pans, and
when done put the fruit cake between the others with
a layer of frosting to hold them together.
Nut Cake.
To the plain cake add one-half cup of fine chopped
walnuts, or pecans. Bake in two shallow pans, and
cover with boiled frosting, and ornament with halved
nuts.
Light Fruit Cake.
To the plain cake add the fruit last. Use one-fourth
cup of citron sliced very thin, one-fourth cup of cur-
rants, and one-half cup of seeded and chopped raisins.
A little mace will improve the flavor.
Cakes. 201
Orange Cake.
Bake the plain cake in two rather thick layers.
Between these put a thick cream or custard filling,
flavored with orange juice and rind ; or the pulp cut
fine and sweetened, and thickened with gelatin.
Cover the top layer with orange frosting. This frost-
ing is sometimes used between the layers in place of
the cut orange or cream filling.
Silver Cake.
Mix like the plain cake, omitting the egg yolks and
using four whites.
Gold Cake.
Omit the egg whites and use the four yolks.
Sunrise Cake.
Cream one-half cup of butter, add one cup of sugar,
the well-beaten yolks of six eggs, one-half cup of milk,
and two cups of flour, with which two teaspoons of
baking po\vder has been sifted. Flavor \vith one-half
teaspoon each of lemon and vanilla extract.
Pound Cake. ✪ Ribbon Cake
Page 87 · 19 recipe records on this page
Presented as published in 1902. 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
Beat egg whites stiff, and fold in one-fourth cup of powdered sugar for each white. A little cream of tartar may be used as for angel cake. Flavor, drop in small shapes on ungreased paper, and bake slowly for thirty minutes or more, until dry and slightly brown.
The mixture may be heaped on small crackers or cookies, and then baked. Cocoa, desiccated cocoanut, chopped nuts, color pastes, or tiny candies may be used to give variety.
When desired to fill with cream, put the paper over a board before baking. The under part will not be cooked, and may be scraped out, leaving a crisp shell to fill.
Plain Cake.
With one-fourth cup (two ounces) of butter creamed, mix gradually three-fourths cup of sugar, next add two egg yolks and beat thoroughly, then add alternately one-half cup of milk and one and one-half cups of flour in which two teaspoons of baking powder have been sifted. Flavor with one saltspoon of spice or one-half teaspoon of extract. Lastly fold in two egg whites stiffly beaten.
2oo Home Science Cook Book.
White Cake.
Leave out the yolks and mix as plain cake. The whites of three eggs may be used instead of two.
Chocolate Cake or Devil's Food.
Melt one ounce of chocolate and add to the creamed butter and sugar of the plain cake. Or use one-fourth cup of cocoa instead of chocolate. Flavor with vanilla.
Marble or Leopard Cake.
Color half of the plain cake dough with one-half ounce of chocolate melted, or with two tablespoons of molasses or caramel and one teaspoon of mixed spice.
Mix the white and dark cake in the pan so they will be mingled and yet distinct.
Ribbon Cake.
To one-third of the plain cake dough add one teaspoon of mixed spice, two tablespoons of molasses or caramel, and one-half cup of chopped raisins. Bake this in one pan and the remainder in two pans, and when done put the fruit cake between the others with a layer of frosting to hold them together.
Nut Cake.
To the plain cake add one-half cup of fine chopped walnuts, or pecans. Bake in two shallow pans, and cover with boiled frosting, and ornament with halved nuts.
Light Fruit Cake.
To the plain cake add the fruit last. Use one-fourth cup of citron sliced very thin, one-fourth cup of currants, and one-half cup of seeded and chopped raisins. A little mace will improve the flavor.
Cakes. 201
Orange Cake.
Bake the plain cake in two rather thick layers. Between these put a thick cream or custard filling, flavored with orange juice and rind ; or the pulp cut fine and sweetened, and thickened with gelatin. Cover the top layer with orange frosting. This frosting is sometimes used between the layers in place of the cut orange or cream filling.
Silver Cake.
Mix like the plain cake, omitting the egg yolks and using four whites.
Gold Cake.
Omit the egg whites and use the four yolks.
Sunrise Cake.
Cream one-half cup of butter, add one cup of sugar, the well-beaten yolks of six eggs, one-half cup of milk, and two cups of flour, with which two teaspoons of baking powder has been sifted. Flavor with one-half teaspoon each of lemon and vanilla extract.
Pound Cake.
Records on this page
Meringues or KissesPlain CakeWhite CakeSunrise CakeWhite CakeChocolate Cake or Devil's FoodMarble or Leopard CakeChocolate FrostingRibbon CakeFruit CakeFrostingNut CakeBoiled FrostingLight Fruit CakeOrange CakeOrange FrostingSilver CakeGold CakePound Cake