Apple Cake
From True food values and their low costs, 1916
Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 50. The excerpt below is the record exactly as published.
sprinkle with sugar and cinnamon mixed, if desired. Bake in quick oven. 192 TRUE FOOD VALUES Buttermilk Cookies One and a half cups granulated sugar, or two cups soft white sugar, one cup lard, one cup but- termilk in which have been dissolved two level teaspoons of soda. Flavor with nutmeg and add flour to make a soft dough. Bake in a hot oven. Poor Man's Fruit Cake Dissolve a teaspoon of bicarbonate of soda in four teaspoons of water. Put in a bowl, add a half cup of molasses, one cup of thick sour milk, and three tablespoons of melted butter. Mix thoroughly; add one cup of brown sugar, and then stir in three cups of sifted flour. Add one level teaspoon each of cinnamon and ginger, and half a nutmeg, grated; stir in one pound of seeded raisins. Turn into a square bread pan and bake in a moderate oven for one hour. When done turn it from the pan, and when cool put it in a tin box to ripen for at least one week. The above is an excellent fruit cake, and the cost is very moderate for a cake of the kind. The recipe was given us by a lady, who declared it the best fruit cake she had ever eaten. How TO Make Three Kinds of Cake at One Time Separate the yolks of four eggs into the mixing AND THEIR LOW COSTS 193 I bowl, with two cups of sugar and half a cup of butter. Add whites beaten and cream lightly. Put in one teaspoon vanilla, two teaspoons baking-powder, and gradually add enough flour until mixture drops from spoon. Take three small greased loaf tins and put a third of this mixture into first tin, adding a few raisins, thus making loaf raisin cake. Drop the second third into small bowl, add one and a half teaspoons cocoa to color it, and put in second pan — making loaf of chocolate cake. Into the last third put a pinch each of nutmeg, clove, and cinnamon, and the third tin will have a delicious spice cake. These make a nice variety for lunches and can made in one mixing. Oatmeal Cookies 1 cup butter 2 cups flour Ifii mps sugar H teaspoon baking- 2 eggs powder 4 tablespoons sweet milk 1 large cup raisins 2 cups oatmeal (un- (seeded, cut, and cooked) floured). 1 teaspoon dnnamon A little nutmeg Cream the butter and sugar together; add the well beaten, then the milk and oatmeal. I Sift the baking-powder in the flour, and add the Ijaisins and nutmeg last, The batter should be 194 TRUE FOOD VALVBS very thick, and is dropped on well-greased tins in small circles and baked for fifteen or twenty minutes. They may be ornamented with nuts or fruits, if desired. There is no reason why the deft housewife can- not make cakes and cookies that for daintiness of, flavor and variety excel those turned out by the; large bakeries, and are certainly far more eco- nomical. There need be no restrictions to the baking o\ cookies or sand tarts. The wise cook will make them in large quantities, then put them into air- tight tins, and she will have enough in the larder for days to come. One necessary requirement for making cookies is to have an even and rather quick oven;! Sand Tarts Take one cup of butter, one and a half cups offl sugar, three eggs, a tablespoon of water, two- thirds teaspoon of baking-powder, and sufficient^ flour to make stiff enough to roll. Cream the butter and sugar together; add yolks, well beaten, with water and whites beaten_ to a froth. Add the baking-powder and flour li Roll the dough very thin ; cut in circles J AND THEIR LOW COSTS 195 squares ; sprinkle sugar and cinnamon on top ; and bake in a quick oven for about fifteen minutes. Plain Cookies J^ cup butter 1 cup sugar H cup milk roll . Cream the butter ; add the sugar, milk, the egg beaten lightly, and the baking-powder mixed with two cups of flour, then enough more flour to roll out. Roll a little at a time. Cut out. Bake about ten minutes. The above is economical and good. A Rice Pie-crust There are some people who are denied the en- joyment of eating pje because the crust is hard to digest. The following use of rice makes an ex- cellent substitute for pie-crust in all lemon and cream pies. Put a quarter cup of rice into one cup of water, with a pinch of sa!t, and cook imtil soft. It is best to use a double boiler. Press the boiled rice into the shape of an under crust in the pie pan, and let it stand until it jellies. Make the lemon or cream filling and put it in the rice crust. Cover with the usual meringue, and brown lightly in the oven. If cut when cool, the rice will hold its 196 TRVB FOOD VALVES V'] teaspoons ginger IVi teaspoons cloves Yi teaspoon sail shape and prove a pleasant surprise to a pie-lovingi family- Serve cold. Ginger Creams 1 etip molasses 1 cup granulated sugar ]ri cup bullcr H cup lard 1 cup sour cream 2 egg-yolks Mix together molasses, sugar, cream, egg-J yolks, and the shortening, which should melted. Mix the soda and spices with two cupS of flour and l)eat into mixture. Add balance ofifl flour; cover, and let stand an hour to swell. Thei drop by rounded teaspoonfuls, two inches apart,! onto a buttered sheet. Bake in a moderate oven. A raisin may be placed in the center of each be- fore baking, or they may be iced, when done, with vanilla frosting. 1 pint flour I Vi teaspoon sail I H teaspoon soda 1 1 teaspoon cream tartar < 4 large tablesp' Apple Cake 14 cup butter ml cup milk 5 sour apples Mix dry ingredients in order given ; rub in t butter; beat the egg and mix it with the i stir this into the dry mixture. The dough shoul<^ be soft enough to spread a half inch thick on s AND THEIR LOW COSTS 197 shallow baking-pan. Core, pare, and cut the ap- ples into eighths ; lay them in rows on top of the dough, sharp end down, and press slightly ; sprin- kle with sugar and cinnamon
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