Cream Layer Cake with Filling

Ingredients

• seven tablespoonfuls of melted butter
• one cup of granulated sugar
• four eggs
• half a cup of milk
• one cup of flour
• one cup of corn-starch
• one teaspoonful of cream of tartar
• half a teaspoonful of soda

Method

1. 1

   Mix butter, sugar, eggs, and milk.

2. 2

   Combine corn-starch, cream of tartar, and flour, sift into the mixture, and stir in baking soda.

3. 3

   Pour into pans and bake in a moderate oven.

4. 4

   Use cream filling between layers.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 189. The excerpt below is the record exactly as published.

four eggs, half a teacup of caraway seeds. Rub the materials well together and beat up. Drop the cakes from a spoon on tin sheets and bake them brown in a rather slow oven. Twenty minutes or half an hour is enough to bake them. CAKE8, FILLINQS^ AND ICING8 846 (Jarfleld Oookies One cup of butter, one cup of sugar, one-third of a oup of sour milk, two eggs, one teaspoonf ul of soda, one-half of a nut- meg grated, flour enough to roU the cookies soft and thin. Cream the butter and sugar, add the milk, then the eggs, having first beaten in the soda, dissolved in a little water, the grated nutmeg, and lastlj the flour. Tum the mixture on a board lightly sprinkled with flour, roll until very thin, and cut the desired shape and size. Place in slightlj greased pan and bake in quick oven. Inanguration Ck>okie8 Stir to a cream three-quarters of a pound of white pow- dered sugar and half a pound of butter. Add siz eggs, stir- ring them in gently, one at a time. Continue the gentle stirring till a pound of flour, a grated nutmeg, four ounces of chopped orange peel, and a glass of orange juice are well mixed in. Have half a pound of blanched almonds chopped rather fine. Drop the dough from a tablespoon upon buttered paper. Sprinkle the chopped almonds upon the little rounds and bake a delicate brown. When the cookies are cold, slip them from the paper, put together with a fruit jam or icing, and twist them in delicate lace papers. Molasses Oookies Boil one cup of molasses, mix it with two eggs, one-half a teaspoonf ul of baking soda dissolved in a little boiling water, — use the cup the molasses was in, — and then stir in one pound of sifted flour. Roll very thin, cut the desired size and shape, and bake in a quick oven. Bufirar Oookies Cream three cups of sugar with two cups of butter, add four eggs, one cup of milk, and a pinch of salt. Mix one-half 846 MR8. SEELY'a COOK BOOK teaspoonful of baking powder with seven cupe of flour and stir in the mixture. RoU out thin, cut the desired shape and size. Put them on baking sheets and bake in a quick oven. Remove from the oven and sprinkle with sugar while they are warm. If desired, a little grated nutmeg may be added to the above receipt. Sugar Oookies Two cups of sugar, one cup of butter, one egg, one-half teaspoonful of soda dissolved in a little water, one cup of sweet milk, two teaspoonfuls of baking powder, vanilla to taste, and enough flour to make a thin dough. Do not mix it hard. Roll yery thin, cut the desired shape, and bake in quick oven. Sugar Oookies One cup butter and lard (more of butter than lard), two cups of sugar, three teaspoons baking powder, a little salt, nut- meg and extract of lemon, four cups of flour, and as much more to roll out as will make them delicate. Bake quickly in a hot oven a very light brown. Sift powdered sugar over them while hot. Orullera Two and a half cups of sugar, a piece of butter the size of a walnut, three eggs, one cup of milk, one small teaspoonful of soda, two small teaspoons of cream of tartar, a little salt, one nutmeg, lemon extract, enough flour to roll broad and fiat. Cut the roU in strips and twist the pieces. Bake in hot fat, brown lightly, and while hot sift over them powdered sugar. In fry- ing, lay each cruUer when done separately in a colander or on a sieve. Orullera Cream half a cup of butter ; gradually stir in one cup of granulated sugar, then the beaten yolks of three eggs, the CHOCOLATE ECLAIR3. CAKE8, FlLLINGSy AND ICING8 847 grated yellow rind of a lemon, and a little grated nutmeg. Beat the whites of three egg^ very stiff and add to the mix- ture, and lastly beat in three cupa of flour, a little at a time. Place on a floured moulding board, roll out to a thickness of half an inch. Cut with biscuit cutter, also cut a round hole in the centre. Fry in deep boiling fat until a good color. Drain on brown paper and dredge with powdered sugar. dream Layer Oake with Fillinff Seven tablespoonfuls of melted butter, one cup of granu- lated sugar, four egg^, half a cup of milk, one cup of flour, one cup of corn-starch, one teaspoonf ul of cream of tartar, and half a teaspoonful of soda

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