Chocolate Frosting. — Melt two ounces of chocolate;
add one cup of sugar, five tablespoons of milk, yolk of one
egg✪ Chocolate Frosting, and mix thoroughly. Boil until it thickens, stirring
constantly. Remove from fire, add one teaspoon of va-
nilla, and stir until thick enough to spread.
CEREALS ‘AND LEAVENING AGENTS 131
White Frosting. — Mix one cup of sugar and five table-
spoons of cold water, and boil slowly without stirring.
As soon as it begins to boil, add one eighth teaspoon cream
of tartar✪ White Frosting to invert the sugar. Boil until it forms a soft
ball when dropped into cold water or until it threads
when dropped from a spoon. Beat an egg white until |
stiff and dry. Gradually pour the sirup over it, stirring
constantly so as not to cook the egg in flakes. Add
WHITE FROSTED CAKE, DECORATED.
one half teaspoon of vanilla, and stir until thick enough
to spread.
Orange Cake. — Cream five tablespoons of butter; add
one cup of sugar, grated rind of one orange, three eggs,
one half cup of milk, one and three fourths cups of flour,
three teaspoons of baking powder, one fourth teaspoon of
salt✪ Orange Cake. Mix as in plain cake. Frost with White Frosting.
132 CEREALS AND LEAVENING AGENTS
The cake may be baked in layers and then cut into squares
or diamond shapes and frosted all over.
Nut Cake. — Cream six tablespoons of butter; add one
cup of sugar, three eggs, one half cup of milk, one and three
fourths cups of flour, two and one half teaspoons of baking
powder, one fourth teaspoon of salt, one half teaspoon of
vanilla. Lastly add three fourths cup of chopped nut
‘meat✪ Nut Cakes. Mix as for Plain Cake.
Spanish Buns.— Cream one half cup of butter; add one
and one half cups of sugar, three eggs, one cup of sour milk,
two and one half cups of flour, one teaspoon of cinnamon,
one teaspoon of cloves, one half teaspoon of soda, and one
cup of raisins✪ Spanish Buns. - Mix as for butter cake. Bake in muffin
pans. |
Golden Cake. — Cream one half cup of butter; add one
cup of sugar, yolks of ten eggs, one and three fourths cups
of flour, three teaspoons of baking powder, one fourth
teaspoon of salt, one half cup of milk, and one half tea-
spoon of flavoring✪ Golden Cake. Mix as for Plain Cake. May be baked
in muffin pans for small cakes and frosted, or baked as a
loaf cake.
Sponge Cake. — Beat the yolks of six eggs until thick;
add one cup of sugar gradually, and continue beating with
the egg beater. Add one tablespoon of lemon juice or
one teaspoon of lemon extract. Beat the whites of six
eggs until stiff and dry. Mix the whites and yolks, and
when partially mixed cut and fold in one cup of flour and
one fourth teaspoon of salt✪ Sponge Cake. Bake in an unbuttered pan,
in a slow oven, one hour.
Angel Cake. — Beat one and one fourth cup of egg
whites until frothy, add one teaspoon of cream tartar and
continue beating until the eggs are stiff and dry. Grad-
CEREALS AND LEAVENING AGENTS 133
ually add one and one half cups of rolled and sifted sugar.
Sift one cup of flour and one fourth teaspoon of salt
four times, and add it to the eggs, being careful not to
mix it more than is necessary. Add one teaspoon of
vanilla✪ Angel Cake. Bake forty to forty-five minutes in an unbuttered
angel cake pan.
Jelly Roll. — Beat three eggs until light, add one half
cup of sugar, one half cup of flour, one half teaspoon of
_ baking powder, one eighth teaspoon of salt, and one half
teaspoon of vanilla✪ Jelly Roll. Beat well. Bake in a slow oven in
a pan the bottom of which is lined with greased paper.
When baked, turn bottom side up on a paper sprinkled
with powdered sugar. Remove the paper from the bottom
of the cake. Spread the cake with jelly and roll.
Page 51 · 11 recipe records on this page
Presented as published in 1914. 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
Chocolate Frosting. — Melt two ounces of chocolate; add one cup of sugar, five tablespoons of milk, yolk of one egg, and mix thoroughly. Boil until it thickens, stirring constantly. Remove from fire, add one teaspoon of vanilla, and stir until thick enough to spread.
White Frosting. — Mix one cup of sugar and five tablespoons of cold water, and boil slowly without stirring. As soon as it begins to boil, add one eighth teaspoon cream of tartar to invert the sugar. Boil until it forms a soft ball when dropped into cold water or until it threads when dropped from a spoon. Beat an egg white until | stiff and dry. Gradually pour the sirup over it, stirring constantly so as not to cook the egg in flakes. Add
WHITE FROSTED CAKE, DECORATED.
one half teaspoon of vanilla, and stir until thick enough to spread.
Orange Cake. — Cream five tablespoons of butter; add one cup of sugar, grated rind of one orange, three eggs, one half cup of milk, one and three fourths cups of flour, three teaspoons of baking powder, one fourth teaspoon of salt. Mix as in plain cake. Frost with White Frosting.
The cake may be baked in layers and then cut into squares or diamond shapes and frosted all over.
Nut Cake. — Cream six tablespoons of butter; add one cup of sugar, three eggs, one half cup of milk, one and three fourths cups of flour, two and one half teaspoons of baking powder, one fourth teaspoon of salt, one half teaspoon of vanilla. Lastly add three fourths cup of chopped nut ‘meats. Mix as for Plain Cake.
Spanish Buns.— Cream one half cup of butter; add one and one half cups of sugar, three eggs, one cup of sour milk, two and one half cups of flour, one teaspoon of cinnamon, one teaspoon of cloves, one half teaspoon of soda, and one cup of raisins. - Mix as for butter cake. Bake in muffin pans. |
Golden Cake. — Cream one half cup of butter; add one cup of sugar, yolks of ten eggs, one and three fourths cups of flour, three teaspoons of baking powder, one fourth teaspoon of salt, one half cup of milk, and one half teaspoon of flavoring. Mix as for Plain Cake. May be baked in muffin pans for small cakes and frosted, or baked as a loaf cake.
Sponge Cake. — Beat the yolks of six eggs until thick; add one cup of sugar gradually, and continue beating with the egg beater. Add one tablespoon of lemon juice or one teaspoon of lemon extract. Beat the whites of six eggs until stiff and dry. Mix the whites and yolks, and when partially mixed cut and fold in one cup of flour and one fourth teaspoon of salt. Bake in an unbuttered pan, in a slow oven, one hour.
Angel Cake. — Beat one and one fourth cup of egg whites until frothy, add one teaspoon of cream tartar and continue beating until the eggs are stiff and dry. Grad-
ually add one and one half cups of rolled and sifted sugar. Sift one cup of flour and one fourth teaspoon of salt four times, and add it to the eggs, being careful not to mix it more than is necessary. Add one teaspoon of vanilla. Bake forty to forty-five minutes in an unbuttered angel cake pan.
Jelly Roll. — Beat three eggs until light, add one half cup of sugar, one half cup of flour, one half teaspoon of _ baking powder, one eighth teaspoon of salt, and one half teaspoon of vanilla. Beat well. Bake in a slow oven in a pan the bottom of which is lined with greased paper. When baked, turn bottom side up on a paper sprinkled with powdered sugar. Remove the paper from the bottom of the cake. Spread the cake with jelly and roll.
Records on this page
Chocolate FrostingSpice CakeWhite FrostingOrange CakeNut CakeSpanish BunsGolden CakeSponge CakeAngel CakeAngel CakeJelly Roll