Ten whole eggs and yolks of l".^ others, 1 lb. of sifted granulated sugar. 1 oz. of finely choi)i)e(l citron, 1 teas])ooii of cinnamon, i/. teas|)oon cloves, grated rind of 1 lemon, % lb. of grated 1)lanched almonds. 4 ozs. of grated rye bread, moistened with a wine glass of sherry wine✪ Rye Bread Cake. Weigh almonds and bread after they are grated. Bake in slow oven in a Jewel Kange about 45 minutes.' ]\ri88 Lizzii-; SpoitLKV. Roll Jell Cake. Beat 3 eggs as for si)onge cake, whites bcMten stilV, volks to a foam, then to- gether, 1 cup sugar. 1 cup Dousman's Best Patent flour," 1 small teaspoon baking powder, little salt : l)eat well : last add \\ cup l)oiling water✪ Roll Jell Cake. Bake in a Jewel Piange. Afus. SaC'KKIDKIJ. Plain Pound Cake. Beat to a cream 1 lb. of butter: add 1 II). of granulated sugar, and Ijeat for 10 minutes. Beat 10 eggs without separating until very light. Add a level teaspoonful of baking powder to 1 lb. of Dousnian's Echo pastry flour and sift. .Vdd a little of the egg to the butter and sugar, then a little of the "flour, then a little egg and flour until the whole is well mixed. Then add your flavoring and the grated rind and juice of 1 lemon✪ Plain Pound Cake. Beat foi- r^ minutes, and bake in a very slow ov(>n in a Jewel Kange for 2 hours. Fruit Pound Cake. One 11). pulverized sugar, 1 lb. butter, 1 lb. Dousnuins Best Patent flour. 1 lb. seedless raisins, 9 eggs, 1 wine glass of sherry or brandy, 1 teaspoon of mace, 1 nut- meg; 1 cup of tiut meats and 1 cup citron✪ Fruit Pound Cake may be added. Cream butter and sugar well, then break in 1 egg at a time and I)eat 2 or o ininutes between each egg. Then beat the flour through a little at a time in the same war. Bake steady 2i/> hours in a Jewel Pange. Mi.-s. Ttfo^ias "Walti^i^. Huckleberry Cake. One cup l)utter, 2 cups of sugar, 4 eggs, 1 teaspoon soda dissolved in 1 cup sweet milk, a cups of Dousmaji's .Best Patent flour, 1 qt. huckleberries floured. Bake in a Jewel Pange. Mk'S. E. C. Cooley. Blueberry Tea Cakes. Cream together 2 tablespoonfuls of buttei' and 1 cupful of sugar; add to them 2 eggs beaten very light, 1 cupful milk, 2 cuj)fuls Dousnian's Best Patent flour with wliich have been sifted 2 teaspoonfuls of baking powder, and 1 saltspoonful of salt. Dredge 3 cupfuls of blueberries with flour, stir them lightly into the cake and hake in muffin tins in a Jewel Range. Eat warm with buttej'. ' ?iri;s. ('. W. Jarvis. Date and Nut Cake. Four eggs, 1 cup sugar, 1 cup silt<d Dousmans Best Patent flour, 1 teaspoon- ful baking powder, 1 cup dates cut line, 1 cup walnuts cut fine. Beat yolks and sugar 132 SUPERIOR COOK BOOK toiietlier liard, tlieii add liour and ))t'atc'n wliitcs of egg"S, and last nuts and dates dredged in flour. After baked put cranberries and whipped cream on top. Bake in a Jewel Eange. ]\[tjs. H. Jaedecke. Wine Cake. Yolks of 0 eggs. 1 cup sugar, 1 large cup almonds, grated, I/2 wine glass wine, 1 strip chocolate, 1 cup bread cruml)s, 1 teaspoon leaking powder, rind of a lemon ; add whites of eggs, beaten. Filling. — Eind and juice of 1 orange, juice of 1/4 lemon, ])inch of salt, piece of butter as big as a marble, 2 eggs, I tablespoon milk, sugar to taste. Boil and strain. Bake in a Jewel Eauge. Mrs. Geo. J. Maas. Loaf Fig Cake. ✪ Huckleberry Cake

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

Ten whole eggs and yolks of l".^ others, 1 lb. of sifted granulated sugar. 1 oz. of finely choi)i)e(l citron, 1 teas])ooii of cinnamon, i/. teas|)oon cloves, grated rind of 1 lemon, % lb. of grated 1)lanched almonds. 4 ozs. of grated rye bread, moistened with a wine glass of sherry wine. Weigh almonds and bread after they are grated. Bake in slow oven in a Jewel Kange about 45 minutes.' ]\ri88 Lizzii-; SpoitLKV. Roll Jell Cake. Beat 3 eggs as for si)onge cake, whites bcMten stilV, volks to a foam, then to- gether, 1 cup sugar. 1 cup Dousman's Best Patent flour," 1 small teaspoon baking powder, little salt : l)eat well : last add \\ cup l)oiling water. Bake in a Jewel Piange. Afus. SaC'KKIDKIJ. Plain Pound Cake. Beat to a cream 1 lb. of butter: add 1 II). of granulated sugar, and Ijeat for 10 minutes. Beat 10 eggs without separating until very light. Add a level teaspoonful of baking powder to 1 lb. of Dousnian's Echo pastry flour and sift. .Vdd a little of the egg to the butter and sugar, then a little of the "flour, then a little egg and flour until the whole is well mixed. Then add your flavoring and the grated rind and juice of 1 lemon. Beat foi- r^ minutes, and bake in a very slow ov(>n in a Jewel Kange for 2 hours. Fruit Pound Cake. One 11). pulverized sugar, 1 lb. butter, 1 lb. Dousnuins Best Patent flour. 1 lb. seedless raisins, 9 eggs, 1 wine glass of sherry or brandy, 1 teaspoon of mace, 1 nut- meg; 1 cup of tiut meats and 1 cup citron may be added. Cream butter and sugar well, then break in 1 egg at a time and I)eat 2 or o ininutes between each egg. Then beat the flour through a little at a time in the same war. Bake steady 2i/> hours in a Jewel Pange. Mi.-s. Ttfo^ias "Walti^i^. Huckleberry Cake. One cup l)utter, 2 cups of sugar, 4 eggs, 1 teaspoon soda dissolved in 1 cup sweet milk, a cups of Dousmaji's .Best Patent flour, 1 qt. huckleberries floured. Bake in a Jewel Pange. Mk'S. E. C. Cooley. Blueberry Tea Cakes. Cream together 2 tablespoonfuls of buttei' and 1 cupful of sugar; add to them 2 eggs beaten very light, 1 cupful milk, 2 cuj)fuls Dousnian's Best Patent flour with wliich have been sifted 2 teaspoonfuls of baking powder, and 1 saltspoonful of salt. Dredge 3 cupfuls of blueberries with flour, stir them lightly into the cake and hake in muffin tins in a Jewel Range. Eat warm with buttej'. ' ?iri;s. ('. W. Jarvis. Date and Nut Cake. Four eggs, 1 cup sugar, 1 cup silt<d Dousmans Best Patent flour, 1 teaspoon- ful baking powder, 1 cup dates cut line, 1 cup walnuts cut fine. Beat yolks and sugar 132 SUPERIOR COOK BOOK toiietlier liard, tlieii add liour and ))t'atc'n wliitcs of egg"S, and last nuts and dates dredged in flour. After baked put cranberries and whipped cream on top. Bake in a Jewel Eange. ]\[tjs. H. Jaedecke. Wine Cake. Yolks of 0 eggs. 1 cup sugar, 1 large cup almonds, grated, I/2 wine glass wine, 1 strip chocolate, 1 cup bread cruml)s, 1 teaspoon leaking powder, rind of a lemon ; add whites of eggs, beaten. Filling. — Eind and juice of 1 orange, juice of 1/4 lemon, ])inch of salt, piece of butter as big as a marble, 2 eggs, I tablespoon milk, sugar to taste. Boil and strain. Bake in a Jewel Eauge. Mrs. Geo. J. Maas. Loaf Fig Cake.

Superior cook book