Four tablespoonfuls of chopped citron, four tablespoonfuls of chopped
seeded raisins, one-half cupful of blanched almonds, chopped fine, also
four tablespoonful of finely-chopped figs; boil three minutes in three
tablespoonfuls of sugar dissolved in water. Beat the white of one egg
to a stiff froth, then mix thoroughly into this the whole of the chopped
ingredients. Put it between the layers of cake when hot. S. T. O.
BANANA, PEACH OR PINEAPPLE FILLING.
Cut bananas into thin slices and sweeten; prepare a cream by thor-
oughly sweetening and whipping. Put a layer of fruit between the layers
of cake and pour cream over each layer and over the top. , C- L A.
APPLE FILLING.
Peel and slice tart, ripe apples, put them on the fire with sugar to
suit; when tender, remove, rub them, beat thoroughly and add a small
piece of butter. When cold, spread between the layers. Cover the cake
with icing. R. A. P.
PRAIRIE CAKE.
(Excellent.)
One cupful of molasses, one-half cupful of brown sugar, one-half cup-
ful of melted butter, one teaspoonful each of cloves and cinnamon, tvv-o
teaspoonfuls of soda in one cupful of boiling water, two and one-half cup
fuls of flour, yolks of four eggs well beaten and added last; for filling take
ten tablespoonfuls of boiling water and two cupfuls of sugar✪ Prairie Cake; boil until It
will hair, and pour over the beaten whites of four eggs and one cupful of
chopped and seeded raisins; mix and spread at once over layers and on
top. Try it. Mrs. L H. Hoffman.
CAKES. 235
WHIPPED CREAM CAKE.
Two-thirds of a cupful of sugar, two eggs, two tablespoonfuls of sweet
milk, two tablespoonfuls of baking-powder, one cupful of flour; stir the
sugar in the well-beaten yolks of eggs, then add "he whites beaten stiff,
milk, flour, etc. Bake in two jelly tins eight or ten minutes.
Filling. — Whip one cup of thick, sweet cream, then add two table-
spoonfuls of pulverized sugar✪ Whipped Cream Cake, season with vanilla and pour between and
on top of layers. To be eaten while fresh. Mrs. I. H. Hoffman.
PINEAPPLE CAKE.
Yolks and whites of three eggs well beaten together, one and one-
half cupfuls of powdered sugar, one-half cupful of cold water, two cupfuls
of flour, one-half teaspoonful of soda, one teaspoonful of cream of tartar;
make in layers and between and on top spread one can of grated pine-
apple with the juice of one lemon sweetened to taste; with this mix
beaten whites of three eggs, one cupful of powdered sugar and one tea-
spoonful of vanilla. Lena Mather.
CHOCOLATE CREAM PIES (CAKE).
Beat to a cream one-half cupful of butter and one and one-quarter
cupfuls of powdered sugar. Add two well-beaten eggs, a generous
half cupful of milk and one and one-half cupfuls of sifted flour, with which
has been mixed one and one-half teaspoonfuls of baking-powder. Bake
this in four well-buttered, deep tin plates for about fifteen minutes in a
moderate oven. ✪ Pineapple Cake
Page 169 · 4 recipe records on this page
Presented as published in 1917. 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
Four tablespoonfuls of chopped citron, four tablespoonfuls of chopped seeded raisins, one-half cupful of blanched almonds, chopped fine, also four tablespoonful of finely-chopped figs; boil three minutes in three tablespoonfuls of sugar dissolved in water. Beat the white of one egg to a stiff froth, then mix thoroughly into this the whole of the chopped ingredients. Put it between the layers of cake when hot. S. T. O.
BANANA, PEACH OR PINEAPPLE FILLING.
Cut bananas into thin slices and sweeten; prepare a cream by thoroughly sweetening and whipping. Put a layer of fruit between the layers of cake and pour cream over each layer and over the top. , C- L A.
APPLE FILLING.
Peel and slice tart, ripe apples, put them on the fire with sugar to suit; when tender, remove, rub them, beat thoroughly and add a small piece of butter. When cold, spread between the layers. Cover the cake with icing. R. A. P.
PRAIRIE CAKE. (Excellent.)
One cupful of molasses, one-half cupful of brown sugar, one-half cupful of melted butter, one teaspoonful each of cloves and cinnamon, two teaspoonfuls of soda in one cupful of boiling water, two and one-half cup fuls of flour, yolks of four eggs well beaten and added last; for filling take ten tablespoonfuls of boiling water and two cupfuls of sugar; boil until It will hair, and pour over the beaten whites of four eggs and one cupful of chopped and seeded raisins; mix and spread at once over layers and on top. Try it. Mrs. L H. Hoffman.
WHIPPED CREAM CAKE.
Two-thirds of a cupful of sugar, two eggs, two tablespoonfuls of sweet milk, two tablespoonfuls of baking-powder, one cupful of flour; stir the sugar in the well-beaten yolks of eggs, then add "he whites beaten stiff, milk, flour, etc. Bake in two jelly tins eight or ten minutes.
Filling.— Whip one cup of thick, sweet cream, then add two tablespoonfuls of pulverized sugar, season with vanilla and pour between and on top of layers. To be eaten while fresh. Mrs. I. H. Hoffman.
PINEAPPLE CAKE.
Yolks and whites of three eggs well beaten together, one and onehalf cupfuls of powdered sugar, one-half cupful of cold water, two cupfuls of flour, one-half teaspoonful of soda, one teaspoonful of cream of tartar; make in layers and between and on top spread one can of grated pineapple with the juice of one lemon sweetened to taste; with this mix beaten whites of three eggs, one cupful of powdered sugar and one teaspoonful of vanilla. Lena Mather.
CHOCOLATE CREAM PIES (CAKE).
Beat to a cream one-half cupful of butter and one and one-quarter cupfuls of powdered sugar. Add two well-beaten eggs, a generous half cupful of milk and one and one-half cupfuls of sifted flour, with which has been mixed one and one-half teaspoonfuls of baking-powder. Bake this in four well-buttered, deep tin plates for about fifteen minutes in a moderate oven.
Records on this page
Prairie CakeWhipped Cream CakePineapple CakeChocolate Cream Pies (Cake)