Cup Cake

Ingredients

• 1 cup of sugar
• ½ cup of butter
• 2 or 3 eggs
• 1 cup of milk
• 2 cups of flour
• 2 teaspoonsful of B. Powder
• ½ cup of granulated sugar

Method

1. 1

   Stir sugar and butter together until creamed.

2. 2

   Beat eggs separately, mix with butter and sugar.

3. 3

   Add milk and flour mixed with baking powder.

4. 4

   For icing, boil sugar with water until dissolved, then beat with egg whites and pour over cake while warm.

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 15. The excerpt below is the record exactly as published.

Cup Cake vStir I cup of sugar, an.d >4 cup of butter together until they cream. Beat 2 or 3 eggs scperaterr, thtn mix with butter and sugar. Add i cup of milk, and 2 cups of flour, mixed with 2 teaspoonsful of B. Pow- der, add flavoring to taste. Icing:: >^ cup of granu- lated sugar with water to disolve, let boil to crystal '. Beat whites of egg, then pour the sugar onto the cg:g beating hard all the time, putting icu^g on cake while warm. Mi-^s plorence Lo'^'g"- Cor. T4th. & Louisa Str. Chocolate Carmel Cake I K cup of sugar, I cup of butter, i cup. of sweet milk, /.cups oj flour, ,-:^ eggs, 2 tcaspocns of B. Pow- der. Bake in ]a}/ers. — Filling- i pint of brown sugar, 1 cup of sweet milK, butter the size of an egg a little vaniila, 1 square of chccclate, boil 20 mhiutes, spread on cake while warm. Mrs. cj F- Elack 4I7 Basset. Str. MO Adulteration used in HAWKEYK RICKLES The ^Qzt and Ri^rer/. in the MARKET Fried guall 45 Split open on the bacK, and boil until tender, have a quantity of butter and lard hot in frying pan, put in th'^i bird and fry a nice light brown _ay the qudil on slices of toasted bread, aJid pour over them a nicegra. vy made in pan. Pheasants may be cooKed in ^aine way served on platter without toast Mrs Stohlcr. 1502 Caiueion Str. Celery Salad Cut off the root end of 3 heads of blanched celery, \ t^e each stalk carefully, cut nito small pieces, put ui ^^ia.a bowl. Place a potato cr niavonaise dressing over iiiiG serve. May be garnished with white celery leaves t'f water crisses, or arranged on a flat dish, and encir- cled with poinis of pickle cuts Another salad is made by mixing a head of cabbage wiih 3 bunches of celery lirst chopping both fine, and :idd dressing preferred. Mirs Ellice pader. I118 Agency Str. Potatoes Baked in Milk Slice 6 large raw potatoes thin in a buttered pan, sprinKle over this ^2 teaspoonful of salt, i tablespoon - ful of chopped pa^sle3^ and i of butter, cut into small pieces. Cover with milk, and bake verv slowly, for i)4 hours until brown & tender. Miss Mame H^i^^bsch. 4 16 Sumer vStr. W. Burlington. 4^ Crtam Faste To a pint of sifted flour, add an even tt asfccnfulof B. Powder, and sweet cream enough to v, et the flour, leaving crust a little stiff, eneugh for 2 pies. For a rich- er paste allow iathern:ore than a gill o[ cream with frcni J. to 6 tableppoons of Intter, and a yaltspoon of salt, fur eacli round of ilcur, emitting the B. Powder. Make a pa-te 01 tlie cream and lieur, roll cut and spread \vith butter, rolling again and spreading i.nl.l all the butter is u.-ed. In making any pah te, have flour and wet- ing as cold as possible. Miss L'llie Pletka. I222 Linden Str. Sweet Potato Pie Take 2 small sweet potatoes, and boil uniil well done then peel and mash until thev are smooth, th-n take 3-oll-'S of 2 eggs, Yi cup of sugar, i cup of milk,

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