Cream the butter, add the sugar gradually. Beat yolks of eggs slightly,
add cream of tartar and beat until thick and lemon colored; add this to
the butter and sugar and mix thoroughly. Add the milk, then the flour
and soda mixed and sifted together, and flavoring. Bake in a moderate
oven 50 to 60 minutes.
HOT WATER GINGERBREAD.
+ ce. butter and lard. * tsp. soda.
4 ¢. brown sugar. 3 tsp. salt.
2 eggs. 4 ¢c. flour.
+ @ molasses. 13 tsp. ginger.
+ c. boiling water✪ Hot Water Gingerbread.
Cream butter and lard, add sugar, beaten eggs and molasses; then
mixed and sifted dry ingredients, and boiling water. Pour into a greased
pan and bake in a slow oven 25 to 30 minutes.
DARK CHOCOLATE CAKE.
oz. chocolate. 2 @. light brown sugar.
ce. milk. 1 egg.
1 tsp. vanilla.
Melt chocolate over hot water, add milk gradually, stir until smooth,
then add sugar and egg. Cook until it thickens, stirring constantly.
Cool and add vanilla.
Ke ND
% c. butter. 24 c. flour.
1 c. light brown sugar. 14 tsp. baking powder.
2 eggs. 4 tsp. soda.
+ ¢@. sour milk. + tsp. cinnamon.
Cream the butter, add the sugar, yolks of eggs well beaten, then the
chocolate mixture; beat thoroughly. Mix and sift the dry ingredients
and add them alternately with the sour milk, then fold in whites of eggs
beaten stiff. Turn into greased layer pans and bake in a moderate oven
35 to 40 minutes.
FILLING FOR CHOCOLATE CAKE
+ c. hot milk. * oz. chocolate.
3 tbsp. flour. Yolk 1 egg.
4 @. sugar. i tsp. vanilla.
Mix flour and sugar, add milk and cook over hot water 20 minutes,
stirring frequently. Melt chocolate over hot water,, gradually add some
of the milk mixture until of consistency to pour. Add with beaten egg
to remaining milk mixture, and cook over hot water until it thickens,
stirring constantly. When cool, flavor.
63
FRUIT CAKE.
1 Ib. butter. lbs. raisins.
1 Ib. brown sugar. lb. currants.
12 eggs. lb. dates.
1 lb. flour. lb. figs.
lb. shelled almonds.
lemon, juice and grated rind.
c. cold coffee (scant).
c. preserved fruit juice (scant).
lb. citron peel.
_ 4 Ib. lemon peel.
Line the pans with three thicknesses of paper; butter the top layer
only. Seed the naisins and tear in quarters; wash and dry the currants,
stone the dates and cut them and the figs in small pieces. Blanch and
chop the almonds; -cut citron and lemon peel in thin slices and then in
small pieces. Mix the nuts and fruit (except peel), and dredge with 4 ¢.
of the flour. Dredge citron and lemon peel with flour. Mix and sift
remaining flour with the spices. Cream the butter, add sugar, yolks of
eggs well beaten, then whites of eggs beaten stiff, lemon juice and rind;
beat thoroughly. Add liquid and sifted flour alternately, beat well, then
add fruit. Put a layer of the mixture into the pan, then a layer of the peel,
repeat until pan is two-thirds full; have cake mixture for top layer. Bake
in a slow oven 8 to 4 hours.
3 tsp. cinnamon...
1 tsp. mace.
2 tsp. allspice.
2 tsp. nutmeg.
+ tsp. cloves.
ite NIB IR Reb IE Ne NIE et
WHITE FRUIT CAKE.
1 c. butter. 3 tsp. baking powder.
2 ¢c. fruit sugar. 1 lb. raisins.
Whites 7 eggs, or 1 lb. figs.
5 eges. 1 lb. dates.
1c. milk. 1 lb. shelled almonds✪ Fruit Cake.
34 c. flour. + lb. citron peel.
Prepare and bake as Fruit Cake. Fruit may be omitted.
SPONGE CAKE.
Yolks 6 eggs. Grated rind 4 lemon.
1 c. sugar. Whites 6 eggs.
1 tbsp. lemon juice. 1 c. flour.
+ tsp. salt.
Beat yolks of eggs until thick and Jemon-colored, add sugar gradually,
beating all the time. Add lemon juice, rind, and whites of eggs beaten
until stiff. When whites are partially mixed with yolks, carefully cut
and fold in flour mixed and sifted with salt. Bake in an unbuttered pan
in a slow oven 1 hour.
WHITE SPONGE CAKE.
Whites 8 eggs. 1 tsp. cream of tartar.
1 c. sugar. + tsp. salt.
2c. flour. # tsp. vanilla.
A
3 tbsp. cornstarch. tsp. lemon juice.
Page 40 · 2 recipe records on this page
Presented as published in 1913. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Cream the butter, add the sugar gradually. Beat yolks of eggs slightly,
add cream of tartar and beat until thick and lemon colored; add this to
the butter and sugar and mix thoroughly. Add the milk, then the flour
and soda mixed and sifted together, and flavoring. Bake in a moderate
oven 50 to 60 minutes.
HOT WATER GINGERBREAD.
+ ce. butter and lard. * tsp. soda.
4 ¢. brown sugar. 3 tsp. salt.
2 eggs. 4 ¢c. flour.
+ @ molasses. 13 tsp. ginger.
+ c. boiling water.
Cream butter and lard, add sugar, beaten eggs and molasses; then
mixed and sifted dry ingredients, and boiling water. Pour into a greased
pan and bake in a slow oven 25 to 30 minutes.
DARK CHOCOLATE CAKE.
oz. chocolate. 2 @. light brown sugar.
ce. milk. 1 egg.
1 tsp. vanilla.
Melt chocolate over hot water, add milk gradually, stir until smooth,
then add sugar and egg. Cook until it thickens, stirring constantly.
Cool and add vanilla.
Ke ND
% c. butter. 24 c. flour.
1 c. light brown sugar. 14 tsp. baking powder.
2 eggs. 4 tsp. soda.
+ ¢@. sour milk. + tsp. cinnamon.
Cream the butter, add the sugar, yolks of eggs well beaten, then the
chocolate mixture; beat thoroughly. Mix and sift the dry ingredients
and add them alternately with the sour milk, then fold in whites of eggs
beaten stiff. Turn into greased layer pans and bake in a moderate oven
35 to 40 minutes.
FILLING FOR CHOCOLATE CAKE
+ c. hot milk. * oz. chocolate.
3 tbsp. flour. Yolk 1 egg.
4 @. sugar. i tsp. vanilla.
Mix flour and sugar, add milk and cook over hot water 20 minutes,
stirring frequently. Melt chocolate over hot water,, gradually add some
of the milk mixture until of consistency to pour. Add with beaten egg
to remaining milk mixture, and cook over hot water until it thickens,
stirring constantly. When cool, flavor.
63
FRUIT CAKE.
1 Ib. butter. lbs. raisins.
1 Ib. brown sugar. lb. currants.
12 eggs. lb. dates.
1 lb. flour. lb. figs.
lb. shelled almonds.
lemon, juice and grated rind.
c. cold coffee (scant).
c. preserved fruit juice (scant).
lb. citron peel.
_ 4 Ib. lemon peel.
Line the pans with three thicknesses of paper; butter the top layer
only. Seed the naisins and tear in quarters; wash and dry the currants,
stone the dates and cut them and the figs in small pieces. Blanch and
chop the almonds; -cut citron and lemon peel in thin slices and then in
small pieces. Mix the nuts and fruit (except peel), and dredge with 4 ¢.
of the flour. Dredge citron and lemon peel with flour. Mix and sift
remaining flour with the spices. Cream the butter, add sugar, yolks of
eggs well beaten, then whites of eggs beaten stiff, lemon juice and rind;
beat thoroughly. Add liquid and sifted flour alternately, beat well, then
add fruit. Put a layer of the mixture into the pan, then a layer of the peel,
repeat until pan is two-thirds full; have cake mixture for top layer. Bake
in a slow oven 8 to 4 hours.
3 tsp. cinnamon...
1 tsp. mace.
2 tsp. allspice.
2 tsp. nutmeg.
+ tsp. cloves.
ite NIB IR Reb IE Ne NIE et
WHITE FRUIT CAKE.
1 c. butter. 3 tsp. baking powder.
2 ¢c. fruit sugar. 1 lb. raisins.
Whites 7 eggs, or 1 lb. figs.
5 eges. 1 lb. dates.
1c. milk. 1 lb. shelled almonds.
34 c. flour. + lb. citron peel.
Prepare and bake as Fruit Cake. Fruit may be omitted.
SPONGE CAKE.
Yolks 6 eggs. Grated rind 4 lemon.
1 c. sugar. Whites 6 eggs.
1 tbsp. lemon juice. 1 c. flour.
+ tsp. salt.
Beat yolks of eggs until thick and Jemon-colored, add sugar gradually,
beating all the time. Add lemon juice, rind, and whites of eggs beaten
until stiff. When whites are partially mixed with yolks, carefully cut
and fold in flour mixed and sifted with salt. Bake in an unbuttered pan
in a slow oven 1 hour.
WHITE SPONGE CAKE.
Whites 8 eggs. 1 tsp. cream of tartar.
1 c. sugar. + tsp. salt.
2c. flour. # tsp. vanilla.
A
3 tbsp. cornstarch. tsp. lemon juice.