Apple or Huckleberry Cake

Ingredients

• 2 cups flour
• 1/4 teaspoon salt
• 2 even teaspoons baking powder
• 1/2 cup butter
• 1/2 cup sugar
• 1 egg, white and yolk beaten separately
• 1 cup sweet milk
• 1 heaping cup huckleberries, or very thin sliced apples

Method

1. 1

   Mix flour, salt, baking powder, butter, sugar, and beaten egg.

2. 2

   Add sweet milk and huckleberries or apples last.

3. 3

   Bake in a thin pan for half an hour.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 369. The excerpt below is the record exactly as published.

14 teaspoon salt. Add flour and l4 cup milk, alter- nately, then last of all fold in the whites of the eggs, which have been well beaten. For spice cake add 114 teaspoons cinnamon, P/2 teaspoons all- spice, and 1 of cloves. For chocolate, 2 squares of chocolate (melted) and about 94 cup less of flour. VARIATION I. — Cream together 1 cup sugar and 5 table- spoons butter, add 2 beaten eggs, and place in a cup, fdl with sweet milk, and 1^ cups flour, in which 2 teaspoons of baking powder have been sifted; flavor to taste. When thoroughly mixed, beat for 10 minutes, and bake. — Mrs. A. E. Rquland, 506 S. 4th Ave., Maywood, 111. VARIATION II. — Cream together 2 small cups sugar and ^ cup butter, add 4 beaten eggs, 1 cup milk, 3^ cups of flour, in which a teaspoon of baking powder has been sifted; flavor to taste. Bake.— Mrs. A. E. Rouland, 506 S. 4th Ave., Maywood, 111. VARIATION III. — Cream together >4 cup shortening, butter preferred^ and 1 cup sugar; add 2 beaten eggs, 1 cup milk and enough flour to make a batter, sifted with 2 teaspoons of baking powder.— Mrs. Frank R. Webber, 1001 S. 7th Ave., Maywood, 111. VARIATION IV. — Lay a paper in the mixing dish and put all the dry ingredients into your sifter. Sift on to the paper and take up the paper and pour back into the sifter. Repeat the pro- cess several times, and the last time sift into the dish. — Mrs. E. J. McGrafif, 315 S. 5th Ave., Maywood, 111. ALMOND NUT CAKE.— Cream together 2 eggs, 1 cup gran- ulated sugar, 14 cup butter, 1 cup sweet milk, l4 cup chopped nuts, 2 cups flour, sifted with 2 teaspoons of baking powder. — Mrs, Al- bert Francis, Franklin Park, 111. ALMOND PARLOR. — 6 eggs, lj4 cups sugar, rind of a lem- on, J4 lb. each of almonds and citron, IJ^ cups wheat bread COOK COUNTY COOK BOOK 541 crumbs, 1 teaspoon baking powder, and }i teaspoon cinnamon. Boil the juice of 1 lemon and sugar, pour over the cake while hot. —Mrs. Klug, 25 N. 5th Ave., Maywood, 111. ANGEL FOOD CAKE.— Mix together and sift 8 times V/2 cups of powdered sugar, 1 cup of tlour^ 1 teaspoon of cream tartar, 1 teaspoon of salt; add rose or vanilla flavoring, and fold in care- fully the beaten whites of 11 eggs. Put in a floured tin and bake very -slowly at firsft, then increase the heat 1 hr. Angel food cake bakes well in a lireless cooker and requires the same length of time. When done invert and rest the edges of the pan on 4 cups and leave thus until cool. This prevents it from falling and it loosens from the pan easliy. — Jessie Clevenger, Carbondale, 111. APPLE OR HUCKLEBERRY CAKE.— 2 cups flour, >4 tea- spoon salt, 2 even teaspoons baking powder, ^ cup butter, ^ cup sugar. 1 egg, white and yolk beaten separately, 1 cup sweet milk, 1 heaping cup huckleberries, or very thin sliced apples

Cook this with the app: pantry check, scaling, and the assistant.