Dewey Cake
From Machias Cook Book, 1899
Recipe by Mrs. G. H. Foster.
Presented as published in 1899. 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 Machias Cook Book (1899) by [name missing], page 7. The excerpt below is the record exactly as published.
DEWEY CAKE. I cup sugar, ys cup butter, j4 cup sweet milk, ij^ cups floiir^ ij4 teaspoonfuls baking powder, salt and flavoring. Beat butter and sugar to a cream, sift baking powder and flour together, then add just a little milk to the sugar and butter, till it beats up smootri and white, then a little more milk, then flour till you h ive it all beaten well ; whites of two eggs and extract. Nuts or fruit can be used if desired. Bake quickly. Mrs. G. H. Foster. 20 MACHIAS COOK BOOK. DOVER CAKE. Rub 2 large spoonfuls of butter into i heaping cupful of white sugar, I egg, i cupful sweet milk, i teaspoon soda, 2 teaspoonfuls of cream tartar, 2 cups flour. Bxke in deep pan. ROLL JELLY CAKE, No. i. 4 eggs, I cup sugar, i cup fl mr, i teaspoonful cream tartar, Yz teaspoonful soda, salt. This makes two cakes spread thinly on long pans. As soon as baked turn from tins ; spread jelly on and roll up immediately. Mrs. Chas. F. Fobs. ROLL JELLY CAKE, No. 2. 3 eggs, I cup sugar, i cup flour, i teaspoonful cream tartar, yi teaspoonful soda, i tablespoon milk or 4 eggs and no wetting. BLLUS JELLY ROLL, No. 3. 3 eggs, I cup sugar, i cup flour, small teaspoonful cream tartar ; J4 teaspoofiful soda dissolved in 2 tablespoonfuls milk ; beat all well together. Bake in baker pan ; when baked spread with jelly and roll. I find it nice to turn the cake on paper, sprinkled with sugar. After the roll is cold cut a little ofl* of each end, and it is then ready for use. Mrs. G. W. Hathaway, East Machias, Me. GOLD CAKE. Yolks of 4 eggs or yolks of 3 and i whole egg, i cup sugar, J^ cup buttery-)^ cup milk, i teaspoonful cream tartar, y^ teaspoon- ful soda, 2 cups flour (scant) ; lemon and salt. Mrs. G. H. Foster. MRS. B.*S CAKE. 2 cups powdered sugar^ 1 cup butter, 4 eggs, i cup sweet milk, 3 cups pastry flour, J^ cup corn starch, 2 teaspoonfuls baking powder, 2 teaspoonfuls lemon or vanilla. Mrs. W. H. Bowker, Brookline, Mass. CAKE. 21 A CHEAP WHITE CAKE. Cream yi cup of butter with i cup sugar, add whites of 2 eggs beaten to a stiff froth, J^ cup milk, i ^ cups flour, i teaspoonful cream tartar, J^ teaspoonful soda, and flavor. Mrs. S. F. Beverly. WALNUT CAKE. i^ cups sugar, the whites of 4 eggs well beaten, )4 cup butter, cream this together, then put in 2 J^ cups flour ; then add ^ cup sweet milk with i teaspoonful cream tartar, and y^ teaspoonful soda put in the milk, beat this well and last put in ^ pound walnuts, cut up with a knife. Mrs. Haiti e Gardner. ANNA'S BLUEBERRY CAKE. }^ cup butter, i cup sugar, 2 eggs, i cup milk, i teaspoonful soda, 2 teaspoonfuls cream tartar, ly^ cups flour, i pint blueberries, DRIED APPLE CAKE. 3 cups of dried or evaporated apples, soak over night in cold water, chop very fine and put over the fire with 3 cups of syrup, or molasses, and stew until soft, but not pulpy. When cold mix with them 3j^ cups of flour, i cup butter, 3 eggs, i cup sugar, i tea- spoon soda, 2 teaspoonfuls of cream tartar, salt and spice ; raisins and currants may be added if desired. Addie Gray, Wesley, Me. NICE ONE EGG CAKE. I cup sugar (scant), Yi cup shortening, ^3 cup water, i egg, 2 teaspoonfuls cream tartar, i of soda, flour and flavor. SCRIPTURE CAKE. 1 cup of butter, Judges, v. 25 ; 2 cups of Sligar, J-remiah, \'i, 20; 3^ cups of sifted fljur, i Kings, iv. 22 ; 2 cups of raisins, i Samuel, xxx. 12 ; 2 cups of figs, i Samuel, xxx. 12 ; 1 up »f • 22 MACHIAS CQOK BOOK. mends, Genesis, Ixiii. 1 1 ; i cup of water, Genesis, xxiv. 20 ; 6 eggs, Isaiah, X. 14 ; a little salt, Leviticus, ii. 13; a large iron spoonful of honey, Exodus, xvi. 31 ; sweet spices to taste, 1 Kings, X. 2 ; one teaspoon of cream of tartar. Matt., xiii. 33 ; j4 teaspoon of soda. Matt , xiii. 33. DELICIOUS CAKE. 2 cups of sugar, i cup of butter, i cup of milk, 3 cups of flour, 3 eggs, I teaspoon of cream of tartar, J^ teaspoon of soda, salt. CHEAP ANGEL CAKE. I cup sugar, ^ cup butter, beat to a cream. Dissolve i heap- ing teaspoonful of cream of tartar and ^ teaspoonful soda in ^ cup sweet milk, stir into the butter and sugar ; to i cup of flour add Ys cup corn starch, beat thoroughly, then add the whites of 4 6ggS) well beaten. ALMOND CAKE. 3 eggs (whites), 2 cups flour, i cup sugar, yi cup butter, J^ cup milk, I teaspoonful cream tartar, ^ teaspoonful soda. Almond. TEA CAKE. 4 eggs, 3 cups sugar, i cup butter (scant), i cup milk, 4 cups flour, a bit of soda not larger than a bean. Mrs. L. M. Bailey. BUTTERMILK CAKE. I cup buttermilk, i cup sugar, i cup raisins, 2 cups flour, y^ cup butter, spices, yi teaspoonful cloves, i teaspoonful cinnamon, i teaspoonful ginger. Don't use sour milk. ^ Mrs. I. W. Leighton. PUFF CAKE. 3 *ggs, 2 cups sugar, J^ cup butter, i cup milk, i teaspoonful soda, 2 teaspoonfuls cream of tartar, 3 cups flour. Flavor. Mrs. E. S. Robinson. CAKE. 23 BROWN SUGAR CAKE. I egg, J4 cup brown sugar, i cup milk, 2 cups flour, 2 teaspoon- fuls cream tartar, i teaspoontul soda, 2 teaspoonfuls butter. SOUR CREAM CAKE. I cup sugar, i cup sour cream, ^ cup milk, ^ cup butter, i teaspoonful soda, nutmeg, 2^ cups flour. BROWNIE'S FOOD. First Part : i y^ cup brown sugar, J^ cup sweet milk, ^ cup grated chocolate ; boil and set away to cool. Second Part: ^ cup butter (scant), i cup brown sugar, ^ cup milk, 2 cups flour, i teaspoontul soda in flour, add the first part and i teaspoonful vanilla. Bake in layers. CREAM frosting FOR ABOVE. )4 cup good, sweet cream, i pound confectioners' sugar. Marie Kelly, Whitewater, Wis. CARAMEL CAKE. 1 cup sugar
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