FoodNetArchive

Mary Jane's cook book

1916

Page 24 · 7 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Grate the rind of the lemons, add the juice and beaten egg yolk, sugar and butter. Thicken in a double boiler, after beating well, then spread between slices of sponge cake. Garnish each sand- wich with a square of currant jelly. SILVER AND GOLD LAYER CAKE. SILVER PART: Sugar, 2 cups. Baking powder, 3 heaping tea- spoons. Butter, 2-3 cup. Flour, 3 cups. Milk, 2-3 cup. Egg whites, 8. Cream butter and sugar, add milk, mix, and add baking powder sifted with flour. Fold in the stiffly beaten egg whites. Bake in 2 layer cake tins. GOLD PART: Sugar, 1 cup. Flour, 1% cups. Butter, 34 cup. Egg, 1. Milk, 1/2 cup. Egg yolks, 7. Baking powder, iy2 teaspoons. Cinnamon, 1 teaspoon. Figs, 1 pound✪ Silver and Gold Layer Cake. Cream butter and sugar, add eggs well beaten, milk and flour sifted with baking powder and spice. Put y2 of this mixture in a pan and lay on it the figs, chopped and floured. Put on this the remaining dough and bake. Put layers together while warm with boiled icing thickened with cocoanut, having the gold layer between the 2 silver ones. Mrs. J. L. S., Foxboro. CAKE AND FILLINGS • 55 LEMON CAKE. Sugar, i/o cup. Milk, 1 tablespoon. Flour, 1 cup. Eggs, 3. Salt, 1 teaspoon. Apples, 2. Raking powder, 1 teaspoon. Lemon, 1. Melted butter. 1 tablespoon. Lemon juice, 1 tablespoon✪ Lemon Cake. Sift together sugar, flour and baking powder, add butter, milk, well beaten eggs and flavoring and mix thoroughly. Bake in 2 layers. Put together with filling made by grating apples and lemon and sweetening to taste. RIBBON CAKE. Sugar, 2 cups. Baking powder, 1 teaspoon. Butter, 2-3 cup. Molasses, 1 teaspoon. Eggs, 2. Raisins, 1 cup. Milk, iy2 cups. Currants. Flour, 3 cups. Clove. Nutmeg✪ Ribbon Cake. Cream butter and sugar, add eggs well beaten, milk, and flour and baking powder sifted together. To 1-3 of this dough add the remaining ingredients with a bit more flour. Bake in 3 tins. Most Twelve, South Weymouth. COFFEE SPICE CAKES. Butter, y2 cup. Cinnamon, 1 teaspoon. Sugar, 1 cup. Mace, 1 teaspoon. Eggs, 2. Clove, 1 teaspoon. Molasses, y2 cup. Strong coffee, y2 cup. Raisins, y2 cup. Soda, a pinch. Flour.✪ Coffee Spice Cakes Cream butter and sugar, add eggs, well beaten, molasses, raisins, chopped, and spices. Add coffee, which should be very strong, in which soda is dissolved and lastly flour to make a stiff batter. Bake in muffin or patty cake tins. 56 CAKE AND FILLINGS MOLASSES LAYER CAKE. Flour, 2 cups. Egg yolk, 1. Molasses, 1 cup. Water, 1 cup. Sugar, 3 tablespoons. Raisins, 2-3 cup. Butter, 2 tablespoons. Cinnamon, 1 teaspoon. Clove, 1/2 teaspoon✪ Molasses Layer Cake. Cream molasses and flour, add butter and sugar creamed, well beaten egg yolk, water, spices and raisins. Put together with boiled icing. Rae, Concord. PORTUGAL CAKES. (From Godey's Lady's Magazine, 1864.) Flour, 1 pound. Sugar, % pound. Butter, y2 pound. Currants, y2 pound. Egg yolks, 3. Lemons, 3. Cream, 1 gill. Egg white, 1✪ Portugal Cakes. Sift flour, rub in half the butter, add egg yolks and cream to make a soft paste. Then add sugar, currants, well washed, the grated peel of the lemons and the stiffly beaten egg white. Roll out the paste putting in the remainder of the butter. Cut into small cakes and bake in a moderate oven. Mrs. C. F. C. BUTTER FROSTING. Butter, y2 cup. Egg whites, 2. Confectioner's sugar, 1 cup. Vanilla.✪ Butter Frosting