aisins and flour to make a stiff batter (raisins should be - SPONGE. CAKE—This is the Sie pYear! ha moat allen sponge cake there is: Yolks of four eggs and 1% cups sug- r beaten light. Rind of one lemon and juicé of one-half Add one cup flour. Fold in whites beaten to froth, — hen one half cup flour with two teaspoons baking pos dee ke one-half hour in moderate oven. Three eggs beaten 8 minutes, then add 1% cups gran- lated sugar and beat lye minutes more; add one eup flour ‘and beat one minute, then add one-half cup warm water, 4 Ice cream frosting: Crunit together two cups confectioner’s sugar, two tablespoons but- er; when creame~ good beat the white of one egg stiff, add creamed sugar and butter, one Sher vanilla. - Fine for “ dark cakes. SPONGE CAKE (Choco! te)—Beat three eggs ayer cee lly adding one large cup sugar; to 1% cups flour add sa spoonful salt and 1% teaspoons baking powder; sift at leas: four times. In a large cup of boiling water dissolve two heaping tablespoons bitter chocolate; when dissolved add ne-fifth teaspoon soda, then, alternately, a little at a time, eat the flour and chocolate mixture into the eggs. Flav ‘with vanilla. May be baked in a loaf or two layers, ~ SPONGE CAKE (Water)—One cup sugar (scant), six tablespoons cold water, two eggs, 1 1-3 cups flour, one ta: jui two teaspoons baking powder. Bea he yolks of the eggs, add sugar and beat again, add lemon — ~ juice and water, then flour and baking powder, and last ae e whites of the eggs beaten stiff. SPONGE CAKE WITHOUT BUTTER—Velvet | ‘sponge ake: Five eggs (reserve whites of two eggs for yeas tw ae CAKE, COOKIES ‘ ‘SPONGE CAKE—(Velvet)—Separate two eggs, beat the " yolks to a light cream in a mixing bowl, and the whites in a separate dish until very stiff. Add ‘gradually one cup > sugar to the yolks. Sift one heaping teaspoonful of baking powder with a heaping cup of flour. Add a pinch of salt, ' stir into the other ingredients, then add one-half cup of * boiling water. Add a teaspoon of lemon extract. Beat well, and lastly fold in the’ whites of the eggs. * % * Mi Sift together four times one cup granulated sugar, one » cup of flour, one teaspoonful ‘aking powder and a pinch of ee salt. Beat three eggs very light and four tablespoons of ' milk. Flavor with vanilla, and bake in gem pans. one cup sifted flour, one-half cup water, another cup of sift- ed flour with two teaspoons baking powder, vanilla and pinch of salt. Good chocolate icing: One-half cake choco- late or less, two-thirdS cup sugar, one-half cup milk, or cream. Boil and stir to a paste. If granulated sugar is us- ed be sure it is well dissolved before boiling. THA CAKE—Two eggs, one cup of sugar, one-half cup of butter; beat all to a cream. Add two-thirds cup of sweet milk, one-half teaspoon vanilla, one heaping teaspoon bak- ‘ing powder, two cups flour; put in long baking tin about one inch thick. Sprinkle over top with this mixture; three tablespoons granulated sugar, one teaspoon cinnamon, one- - third cup English Walnuts ground fine (or any other nuts preferred). Bake in moderate oven. TEA CAKES—One cup sugar, one-half cup butter, two egees, one-half cup milk, two cups flour, one teaspoon bak- ing powder, one teaspoon vanilla; bake in gem pans. We - have added chopped nuts to this also. It can be made into ' loaf cake or baked in square layer-cake pan, to be iced and cut into squares. THANKSGIVING CAKE—Two cups of powdered white sugar, three-fourths cup butter, well-beaten yolks of six eggs, one cup. sweet milk, 3% cups flour one level teaspoon soda, two teaspoons cream of tartar, white of four eggs beaten added last. Bake in four layers. ✪ Spice Cake

AI-modernized reading of the original text

aisins and flour to make a stiff batter (raisins should be - SPONGE CAKE—This is the nicest year! the most all-round sponge cake there is: Yolks of four eggs and 1% cups sugr beaten light. Rind of one lemon and juice of one-half Add one cup flour. Fold in whites beaten to froth, Then one half cup flour with two teaspoons baking powder. Bake one-half hour in moderate oven. Three eggs beaten 3 minutes, then add 1% cups granulated sugar and beat lye minutes more; add one eup flour ‘and beat one minute, then add one-half cup warm water, Ice cream frosting: Crunit together two cups confectioner’s sugar, two tablespoons buter; when creamed good beat the white of one egg stiff, add creamed sugar and butter, one-half teaspoon vanilla. - Fine for “ dark cakes. SPONGE CAKE (Chocolate)—Beat three eggs after carefully adding one large cup sugar; to 1% cups flour add one-half teaspoonful salt and 1% teaspoons baking powder; sift at leas: four times. In a large cup of boiling water dissolve two heaping tablespoons bitter chocolate; when dissolved add one-fifth teaspoon soda, then, alternately, a little at a time, beat the flour and chocolate mixture into the eggs. Flavor with vanilla. May be baked in a loaf or two layers, ~ SPONGE CAKE (Water)—One cup sugar (scant), six tablespoons cold water, two eggs, 1 1-3 cups flour, one tablespoon lemon juice two teaspoons baking powder. Beat the yolks of the eggs, add sugar and beat again, add lemon — ~ juice and water, then flour and baking powder, and last ae e whites of the eggs beaten stiff. SPONGE CAKE WITHOUT BUTTER—Velvet sponge cake: Five eggs (reserve whites of two eggs for yeas tw ae CAKE, COOKIES ‘ ‘SPONGE CAKE—(Velvet)—Separate two eggs, beat the " yolks to a light cream in a mixing bowl, and the whites in a separate dish until very stiff. Add ‘gradually one cup > sugar to the yolks. Sift one heaping teaspoonful of baking powder with a heaping cup of flour. Add a pinch of salt, ' stir into the other ingredients, then add one-half cup of * boiling water. Add a teaspoon of lemon extract. Beat well, and lastly fold in the’ whites of the eggs. * % * Sift together four times one cup granulated sugar, one » cup of flour, one teaspoonful baking powder and a pinch of ee salt. Beat three eggs very light and four tablespoons of ' milk. Flavor with vanilla, and bake in gem pans. one cup sifted flour, one-half cup water, another cup of sifted flour with two teaspoons baking powder, vanilla and pinch of salt. Good chocolate icing: One-half cake chocolate or less, two-thirdS cup sugar, one-half cup milk, or cream. Boil and stir to a paste. If granulated sugar is used be sure it is well dissolved before boiling. TEA CAKE—Two eggs, one cup of sugar, one-half cup of butter; beat all to a cream. Add two-thirds cup of sweet milk, one-half teaspoon vanilla, one heaping teaspoon bak- ‘ing powder, two cups flour; put in long baking tin about one inch thick. Sprinkle over top with this mixture; three tablespoons granulated sugar, one teaspoon cinnamon, one- - third cup English Walnuts ground fine (or any other nuts preferred). Bake in moderate oven. TEA CAKES—One cup sugar, one-half cup butter, two egees, one-half cup milk, two cups flour, one teaspoon baking powder, one teaspoon vanilla; bake in gem pans. We - have added chopped nuts to this also. It can be made into ' loaf cake or baked in square layer-cake pan, to be iced and cut into squares. THANKSGIVING CAKE—Two cups of powdered white sugar, three-fourths cup butter, well-beaten yolks of six eggs, one cup. sweet milk, 3% cups flour one level teaspoon soda, two teaspoons cream of tartar, white of four eggs beaten added last. Bake in four layers.

Records on this page

Spice CakeThanksgiving Cake

The National home cook book