Trinity cook book

Part One — One cupful of sugar, one-half cupful of butter, one-half cupful of sweet milk, two eggs, two cupfuls of swansdown flour, one teaspoonful of vanilla, one teaspoonful of soda dissolved in hot water. Part Two — Two-thirds of a cupful of sugar, one cupful of grated chocolate, one-half cupful of sweet milk, yolk of one egg. Boil until it thickens. When cool add to part one. SPICE CAKE One cupful of butter, two and one-half cupfuls of brown sugar, one cupful of sweet milk, three and one-half cupfuls of swansdown flour, three eggs beaten separately, one teaspoonful of soda, dissolved in a little warm water, add two teaspoonsful of cinnamon, one teaspoonful of spice, one nutmeg. Cream butter and sugar, add yolks, milk and soda, then add flour, last the whites of the eggs and spices. One cupful of raisins and one cupful of nuts can be added if desired. Use two cupfuls of sugar and the whites of two eggs for filling. Boil sugar until it will rope, then pour it slowly over the stiffly beaten whites. FIG CAKE White Part — The whites of seven eggs, two cupfuls of sugar, two-thirds of cupful of butter, two-thirds of cupful of sweet milk, three cupfuls of swansdown flour, two teaspoonsful of cream of tartar, one teaspoonful of soda, lemon flavor. CUP CAKE Two cupfuls of sugar, three cupfuls of swansdown flour, one-half cupful of butter, three eggs, one cupful of sweet milk and one teaspoonful of baking powder. Beat eggs separately. JAM CAKE Four eggs, three-fourths of a glass of butter, one glass of sugar, one glass of jam, two and one-half glasses of swansdown flour, four tablespoonsful of sour cream, one teaspoonful of soda, spices to taste. ( 56 ) NEW CENTRAL GARAGE, Inc. WILLYS-KNIGHT and OVERLAND CARS Storage by the day, week or month ANGEL FOOD CAKE Whites of sixteen eggs beaten to a stiff froth, two cups of swansdown flour (large coffee cups), two and two-thirds cups of sugar (fine or rolled), three small teaspoons of cream of tartar, a little lemon juice and a few drops of any desired extract. Do not beat while mixing. Bake in moderate oven from an hour and ten minutes to an hour and fifteen minutes. Then test with a straw. CHOCOLATE BATTER CAKE Beat one egg, add one cupful of sugar, one-half cupful of milk, one-half cake of grated chocolate. Put on stove and stir until it is hot, then set aside to cool. Make a batter of three eggs (beaten separately), one cupful of sugar, one-half cupful of butter, one-half cupful of sweet milk, two cupfuls of swansdown flour (before sifting) and two teaspoonsful of baking powder. Cream butter well, adding two teaspoonsful of flour to it; then mix yellows and sugar, add to butter, then whites of eggs and flour alternately. The two batters must then be mixed together. Bake in three layers. Filling — Two cupsful of sugar dissolved in hot water, cook until it threads well, then pour over the beaten whites of two eggs very slowly and flavor highly with vanilla. Put very thick between the layers. For outside of cake make the icing the same way but do not flavor at all. PORK CAKE One pound of fat pork (weighing without rind), one pint of strong coffee, four cups of brown sugar, one pound of raisins, one-half pound of English walnuts, nine cups of swansdown flour, one tablespoon of soda, one tablespoon of cinnamon, one nutmeg, pinch of salt.