Hickory Nut Cake

Ingredients

• One and one-half cupfuls of sugar
• 1/2 cupful of butter
• 1/2 cupful of sweet milk
• 2 cupfuls of Dousman's Best Patent flour
• 1/4 cupful of chopped nuts
• 1 teaspoonful of cream of tartar
• 1/8 teaspoonful of soda
• the beaten whites of 4 eggs
• 1 teaspoonful of vanilla

Method

1. 1

   Mix ingredients and bake in a Jewel Range.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 95. The excerpt below is the record exactly as published.

a teaspoonful of cream of tartar 5 times; add this a little at a time and mi.\ thoroughly. ]>ake in a moderate oven foi- -IT) minutes in a -lewel Kange. Mks. a. V. Schmidt. Gold Fig Cake. One cup hi'own' sugar, i/j cup hutter, ' .. cup swet't milk, '[\{> teaspoons haking powder sifted in 1 '/L' <^'iilJ^ Dousman's Best I'ateirt Hour, yolks of 7 eggs, whites of 1. 1 teaspoon allspice and cinnamon, little salt. "WIkmi haked in dripjnng pan. ])ut half of I he haltei' in pan. then lav a layei' of Hg^ that have heen rolled in Houi' on the hattei'. then put tl;e rest o\' hatter on Hgs ami hake i]i hot o\'en in a Jewel Range. This cuts into many |)ieces. B. D. SUPICRIOR COOK BOOK 129 Gold Cake. One cu)) of hlltlci'. 'i cups of sii;^;ir, '■> clips i>\' I )()ilsiii;urs I'x'sl I'iitclll llolir. VI* cup of sweet milk oi' watci'. yolks of (i e<i>;s and 1 wlmlc one, 2 tea8])0()nfiils of liakiut: powder. Bake in a Jewel i^m^iie. Mits. II. F. IlANDFoiiix Sponge Cake. Tell e-.izs. 1 pt. Doiisiiian's Hi'st I'atent Hour. 1 pi. powdered sugar, piece of 1 lemon, lieat su^ai- and yolks of e.u>is looctlier uiilil \c!'y liulil, add whites of eggs beaten lo froth, and then stir in Hour. l>ake in a Jewel Kange. Mi;s. S. (i. SMi'rii. Sponge Cake. Take (> eggs. 1 cup of gramilaled sugar: heat together 'ii) iiiinutes. then stir in gradually 1 cup of Dousiuairs Best I'ateiit 1lni;r, tlie grated rind of 1 lemon. Pour in huttered mould and hake in a steady oxen in a Jewel llange ()l» minutes. When done dust with jxiwdered sugar. Mi;s. Stkin i'.l!.\cKi:i;. Ice Cream Cake. One cup sugar, "i tggs well healeii, 1 ', i cups Ddiisniairs liest Patent Hour. 1 lea- spoonful baking ])0wder. ]\lix eggs, sugai' and lloiii- all together, then add ' ;., cup boiling water a little at a time, liake in uioder;ite o\en and in a Hat. long pan in a Jewel Kange. Icixu. — One cup sugar, '/^ cup boiling watei-. lloil until it syru])s and jiour over the white of 1 vii;'^ well l)eateii to which has been athled a saltspoonful (d' eream of tartar. C!ood when eaten fresh. Mi;<. DixcAX. Lennon Cake. One cup .-ugar, [•_> cu|t of milk. 1'- cups of l)oii>mairs IJest I'ateiit Hour. '.' tal)lespoons butter, 3 eggs, 'i teaspoonfuls of baking j^owdei-. Ibike in a Jewel Wange. MUS. J. P. OlTll WALTI::. Jelly for above. One cup of sugar, \ grated lemon. I large a])ple; g!-:ite and cook until well done. MkS. J. P. OlTllWAlTi:. Hickory Nut Cake. One and oiu'dialf eupfuls of sugar. '/. cupful of butter, % of a cupful of sweet nnlk, 2 eupfuls of Dousman's Best I*atent Hour, Vi' eu})ful of eho[)ped nuts, 1 tea- spoonful of cream of tartar, y^ teaspoon ful of soda, the beaten whites of 4 eggs, 1 teaspoonful of vanilla

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