Seven tablespoonfuls of melted butter, one cup of granu-
lated sugar, four egg^, half a cup of milk, one cup of flour, one
cup of corn-starch, one teaspoonf ul of cream of tartar, and half a
teaspoonful of soda✪ Cream Layer Cake with Filling dissolved in a little boiling water. Mìk
thoroughly the butter, sugar, egg, and milk. Then mix the
corn-starch and cream of tartar with flour. Sift ali into the
mixture and lastlj stir in the baking soda. Pour into thin
pans, any shape desired, and bake in a moderate oven. Pour
the cream filling given below between the first and second
layers. Decorate the top layer with icing, or any way you wish.
Oream FiUing
One largo coffee cup of milk, yolks of two eggs and white
of one eggi one tablespoonf ul of powdered sugar, one teaspoon-
ful of com starch blended in a little milk, yanilla, or any flavor-
ing extract to tast✪ Cream Fillinge.
Oup Oake
One cup of butter, two cups of granulated sugar, three cups
of flour, four eggs, and one cup of milk. Flavor to taste✪ Cup Cake.
Delicate Oake
Cream one cup of butter and two cups of granulated sugar,
and stir in one cup of sweet milk and the whites of six eggs
beaten to a stiff f roth. Sift three cups of flour and two table-
848 MB8. 8EELT"a COOK BOOK
spoonfols of baking powder together. Stir into the mixtare.
Pour into two long tins, well buttered, and bake in a modeiate
oven.
DonffhnntB
Wann two qnarts of milk and stir in enoagh sifted floor to
make a soft batter, add half of a compressed yeast-cake dia-
solved in half a cup of water. Set in a warm place where the
batter will rise. When light, mix with one-quarter of a tea-
spoonful of soda dissolved in a little water, a scant half cup of
lard, one cup and a half of granulated sugar, two eggs, a little
grated nutmeg, ground cinnamon, and salt. Then add enough
sifted flour so the mixture oan be rolled and handled. Cut the
desìred shape and let them stand awhile to rìse. Drop them
in hot lard and f ry until a nice brown. Sprinkle with sifted
sugar.
Fiff Oake
Cream one cup of butter and two cups of brown sugar.
Mix thoroughly, and add f our beaten eggs, one teaspoonful of
ground cinnamon, one-half teaspoonful of ground cloves, one
cup of water, and three cups of flour sifted with two teaspoon-
fuls of baking powder✪ Delicate Cake. Cut one-half pound of figs and two
cupfuls of raisins in small pieces, dredge them with one-
quarter of a cup of flour and add to the mixture. Pour into a
well-buttered pan and bake in a moderate oven for two hours.
Qenoeae Oakes
Have at band a quarter of a pound of flour, a quarter of a
pound of granulated sugar, a quarter of a pound of butter, two
eggs, one half of a small glass of good brandy, and a little salt.
Mix the flour, eggs, sugar, brandy, and salt together with a
wooden spoon. Soften the butter a little at the side of the
range and add it to the other ingredients. When ìt is
thoroughly mixed, pour it into a well-buttered pan. Do not
CAKSS^ FILLIN08, AND ICIN08 849
Page 191 · 9 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
Seven tablespoonfuls of melted butter, one cup of granulated sugar, four eggs, half a cup of milk, one cup of flour, one cup of corn-starch, one teaspoonf ul of cream of tartar, and half a teaspoonful of soda dissolved in a little boiling water. Mix thoroughly the butter, sugar, egg, and milk. Then mix the corn-starch and cream of tartar with flour. Sift all into the mixture and lastlj stir in the baking soda. Pour into thin pans, any shape desired, and bake in a moderate oven. Pour the cream filling given below between the first and second layers. Decorate the top layer with icing, or any way you wish.
Cream Filling
One large coffee cup of milk, yolks of two eggs and white of one egg, one tablespoonful of powdered sugar, one teaspoonful of corn starch blended in a little milk, yanilla, or any flavoring extract to taste.
Cup Cake
One cup of butter, two cups of granulated sugar, three cups of flour, four eggs, and one cup of milk. Flavor to taste.
Delicate Cake
Cream one cup of butter and two cups of granulated sugar, and stir in one cup of sweet milk and the whites of six eggs beaten to a stiff f roth. Sift three cups of flour and two table-
spoonfuls of baking powder together. Stir into the mixture. Pour into two long tins, well buttered, and bake in a modeiate oven.
Doughnuts
Warm two quarts of milk and stir in enough sifted flour to make a soft batter, add half of a compressed yeast-cake diasolved in half a cup of water. Set in a warm place where the batter will rise. When light, mix with one-quarter of a teaspoonful of soda dissolved in a little water, a scant half cup of lard, one cup and a half of granulated sugar, two eggs, a little grated nutmeg, ground cinnamon, and salt. Then add enough sifted flour so the mixture can be rolled and handled. Cut the desired shape and let them stand awhile to rise. Drop them in hot lard and f ry until a nice brown. Sprinkle with sifted sugar.
Fig Cake
Cream one cup of butter and two cups of brown sugar. Mix thoroughly, and add f our beaten eggs, one teaspoonful of ground cinnamon, one-half teaspoonful of ground cloves, one cup of water, and three cups of flour sifted with two teaspoonfuls of baking powder. Cut one-half pound of figs and two cupfuls of raisins in small pieces, dredge them with one-quarter of a cup of flour and add to the mixture. Pour into a well-buttered pan and bake in a moderate oven for two hours.
Genoese Cakes
Have at band a quarter of a pound of flour, a quarter of a pound of granulated sugar, a quarter of a pound of butter, two eggs, one half of a small glass of good brandy, and a little salt. Mix the flour, eggs, sugar, brandy, and salt together with a wooden spoon. Soften the butter a little at the side of the range and add it to the other ingredients. When it is thoroughly mixed, pour it into a well-buttered pan. Do not
CAKSS^ FILLIN08, AND ICIN08 849
Records on this page
Cream Layer Cake with FillingCream FillingCream FillingDoughnutsGenoese CakesCup CakeDelicate CakeFig CakeImperial Cake