Black Angel Cake. — One tgg, half a cupful of sweet milk, half i
cupful of sugar, one-third cake Baker's unsweetened chocolate. Cook
these ingredients till i( thickens and let cool while making the cake part
as follows: One e«pful of sugar, half cupful butter creamed, two tgg^
beaten separrlely, half cupful sweet milk, two cupfuls flour, half tea-
spoonful soda in the milk (do not use any cream of tartar), half
teaspoonful vanilla✪ Black Angel Cake. Mix the cake thoroughly, then add the chocolate
paste and beat well. Bake in two layers and put together with white
icing. This is a delicious cake.
Black Cake, Inexpensive. — Beat one cup of butter with one cup of
brown sugar until creamy ; add two well-beaten eggs, one cup of cold
coffee, three -fourths of a cup of molasses, one cup of seeded raisins,
one cup of currants, quarter of a pound of citron shredded and a tea-
spoonful each of ground cloves, allspice and cinnamon sifted with four
cups of browned flour and two teaspoonfiils of baking powder✪ Black Cake, Inexpensive. Mix
the fruit in with the butter and sugar instead of flouring it to prevent
the fruit from sinking when brown flour is used in the cake. A little
flour may be required to make the batter stiff, as browning the flour
lessens the thickening property.
Blackberry Jam Cake. — One and one-quarter cupful of sugar; one-
half cupful butter; four eggs; four tablespoonfuls of loppespd milk; one
small teaspoonful soda; two cupfuls flour; one teaspoojiful of cinnamon;
one quarter cloves and nutmeg. Stir in one cupful of blackberry jam✪ Blackberry Jam Cake,
^ake in layers. Put together with a white frosting.
Blueberry Cakes. — Measure three cupfuls of sifted flour, add three
tea^oonfuls of baking powder, a heaping tablespoonful of sugar and a
fespoonful of salt; sift well together. Beat one egg until light; add
lYi cupful of milk. Make a well in ihe center of the flour and gradually
pour in the liquid, stirring in the flour. In .this way you can keep the
batter smooth. Make it to the consistency of cake batter. Melt two
04 THE, RURAL COOK BOOK.
level tablespoonfuU of butter^aad add to the batter; then two cupfuls of
floured blueberries✪ Blueberry Cakes. Rake in the little custard cups or muffin rings,
allowing a little longer time than for plain muffins. Blackberries are
nice used in this way.
Bohemian Butler Kuchen. — Dissolve one cake of dry yeast in a half
cup of warm milk; then add another cup of warm milk, one and one-half
cups of fiour, one-halt teaspoon of salt and beat to a smooth batter; let
rise till very light. Cream together half a cup of bufter, half a cup of
sugar, two eggs and the grated rind of a lemon. Add this to the sponge
and enough tlour to make a soft dough. Let rise again to double its
size; divide into three parts (handle as little as possible). Put each part
in a shallow buttered pan and let rise again to double its height. Pour
over each two tablespoonfuls melted butter, sprinkle with three table-
spoonfuls of sugar and a little cinnamon✪ Bohemian Butter Kuchen. Bake 2S minutes.
Brownie's Cake,— One cupful of brown sugar beaten to a cream with
half a cupful of butter; add the well-beaten yolks of four eggs and
half a cupful of strong cold coffee. Ground cloves, cinnamon, allspice
and nutmeg to taste ; 2yi cupfuls of flour sifted with two teaspoonfuls of
baking powder, and last of all the whites of the eggs beaten to a stiff
froth and folded in. Bake in two layers and fill in and ice with dark
caramel icing, made as follows : Put four cupfuls of brown sugar in a
saucepan with a cupful of sweet cream✪ Brownie's Cake or rich milk and boil until it will
thread from a spoon. Take from the fire and beat until nearly cold and
ihen put between the layers and over the cake.
Page 70 · 6 recipe records on this page
Presented as published in 1907. 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
Black Angel Cake. — One egg, half a cupful of sweet milk, half i cupful of sugar, one-third cake Baker's unsweetened chocolate. Cook these ingredients till it thickens and let cool while making the cake part as follows: One cupful of sugar, half cupful butter creamed, two eggs beaten separately, half cupful sweet milk, two cupfuls flour, half teaspoonful soda in the milk (do not use any cream of tartar), half teaspoonful vanilla. Mix the cake thoroughly, then add the chocolate paste and beat well. Bake in two layers and put together with white icing. This is a delicious cake.
Black Cake, Inexpensive. — Beat one cup of butter with one cup of brown sugar until creamy ; add two well-beaten eggs, one cup of cold coffee, three -fourths of a cup of molasses, one cup of seeded raisins, one cup of currants, quarter of a pound of citron shredded and a teaspoonful each of ground cloves, allspice and cinnamon sifted with four cups of browned flour and two teaspoonfiils of baking powder. Mix the fruit in with the butter and sugar instead of flouring it to prevent the fruit from sinking when brown flour is used in the cake. A little flour may be required to make the batter stiff, as browning the flour lessens the thickening property.
Blackberry Jam Cake. — One and one-quarter cupful of sugar; onehalf cupful butter; four eggs; four tablespoonfuls of sour milk; one small teaspoonful soda; two cupfuls flour; one teaspoonful of cinnamon; one quarter teaspoonful cloves and nutmeg. Stir in one cupful of blackberry jam, ^ake in layers. Put together with a white frosting.
Blueberry Cakes. — Measure three cupfuls of sifted flour, add three teaspoonfuls of baking powder, a heaping tablespoonful of sugar and a teaspoonful of salt; sift well together. Beat one egg until light; add lYi cupful of milk. Make a well in ihe center of the flour and gradually pour in the liquid, stirring in the flour. In .this way you can keep the batter smooth. Make it to the consistency of cake batter. Melt two level tablespoonfuls of butter and addd to the batter; then two cupfuls of floured blueberries. Bake in the little custard cups or muffin rings, allowing a little longer time than for plain muffins. Blackberries are nice used in this way.
Bohemian Butler Kuchen. — Dissolve one cake of dry yeast in a half cup of warm milk; then add another cup of warm milk, one and one-half cups of fiour, one-halt teaspoon of salt and beat to a smooth batter; let rise till very light. Cream together half a cup of butter, half a cup of sugar, two eggs and the grated rind of a lemon. Add this to the sponge and enough tlour to make a soft dough. Let rise again to double its size; divide into three parts (handle as little as possible). Put each part in a shallow buttered pan and let rise again to double its height. Pour over each two tablespoonfuls melted butter, sprinkle with three tablespoonfuls of sugar and a little cinnamon. Bake 25 minutes.
Brownie's Cake,— One cupful of brown sugar beaten to a cream with half a cupful of butter; add the well-beaten yolks of four eggs and half a cupful of strong cold coffee. Ground cloves, cinnamon, allspice and nutmeg to taste ; 2yi cupfuls of flour sifted with two teaspoonfuls of baking powder, and last of all the whites of the eggs beaten to a stiff froth and folded in. Bake in two layers and fill in and ice with dark caramel icing, made as follows : Put four cupfuls of brown sugar in a saucepan with a cupful of sweet cream or rich milk and boil until it will thread from a spoon. Take from the fire and beat until nearly cold and ihen put between the layers and over the cake.
Records on this page
Black Angel CakeBlack Cake, InexpensiveBlackberry Jam CakeBlueberry CakesBohemian Butter KuchenBrownie's Cake