Layer Cake

Ingredients

• 2 eggs
• 1 c. sugar
• 1 1/2 tbs. melted butter
• 1/2 c. milk
• 1/2 ts. flavoring
• 1 1/2 c. flour
• 2 ts. baking powder

Method

1. 1

   Beat the eggs in a mixing bowl, add the sugar gradually, and continue the beating.

2. 2

   Add the melted butter, milk, and flavoring, and lastly the sifted flour and baking powder.

3. 3

   Beat the mixture thoroughly.

4. 4

   Divide it into two parts and bake them in buttered layer pans or in buttered tin or agate pie plates.

5. 5

   Fill with lemon cream or with plain cream.

6. 6

   Put chocolate or lemon frosting on top.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 54. The excerpt below is the record exactly as published.

2 ts. baking powder i ts. mace RECIPE 205. 2 eggs 1 e. sugar li tbs. melted but- ter J e. milk } ts. flavoring li c. flour 2 ts. baking powder RECIPE 206. i c. butter } c. sugar legg 1 C. TTlllV 2i e. flour 4 ts. baking powder i ts. vanilla LAYER CAKE Beat the eggs in a mixing bowl, add the sugar gradually, and continue the beating. Add the melted butter, milk, and flavoring, and lastly the sifted flour and baking powder. Beat the mixture thoroughly. Divide it into two parts and bake them in buttered layer pans or in buttered tin or agate pie plates. Fill with lemon cream, No. 207, or with plain cream. No. 209. Put chocolate or lemon frosting on top, Nos. 215, 216. COTTAGE PUDDING Mix the materials according to No. 199. Serve the pudding with foamy sauce or with lemon sauce. Creams and Frostings for Cake RECIPE 207. 1 lemon juice 1 ts. grated rind i c. boiling water 1 tbs. cornstarch i c. sugar 1 egg (beaten) 1 ts. butter LEMON FILLING Mix the boiling water, lemon juice, and lemon rind. Mix the cornstarch and sugar thoroughly. Pour the liquid mixture into the cornstarch and let it boil three mintites, stirring it constantly. Put over the boiling water, and cook it five minutes longer ; add the beaten egg and butter and cook it two minutes. Cool it. Use it for filling in layer cake. Digitized by Google CREAMS AND PROSTINGS FOR CAKE 137 RECIPE 208. 1 orange juice 1 tbs. grated rind 1 tbs. lemon juice 1 c. cold water 1 tbs. cornstarch 3 tbs. sugar Spk. salt legg 1 ts. butter RECIPE 209. i c. sugar 2) tbs. cornstarch or J c. of flour i ts. salt 2 c. milk 2 eggs (beaten) 1 ts. butter 1 ts. vanilla RECIPE 210. RECIPE 211. 2 egg whites j c. shredded coco- nut Powdered sugar enough to make it of the consistency to spread RECIPE 212. White of 1 egg 1 tbs. lemon juice, ORANGE FILLING Mix the orange juice and rind, lemon juice, and cold water. Boil the mixture two minutes, then strain it. Mix the corn- starch, sugar, and salt thoroughly, pour the liquid mixture over it and boil it over the fire two minutes, stirring it constantly. Then cook it over boiling water for five min- utes. Beat the egg, add it to the corn- starch mixture and cook it two minutes longer. Add the butter. Cool the filling before using it. Use it in layer cake. CREAM FILLING Scald the milk. Mix the sugar, corn- starch or flour, and salt ; pour on the hot milk and cook it over the fire for three minutes, stirring it constantly. Put it over boiling water and cook it ten minutes longer, stirring it occasionally. Pour the flour mixture over the beaten eggs, put it back into the double boiler, and cook it two minutes longer, and add the butter and vanilla. Cool the filling before using it. CHOCOLATE CREAM FILLING Add to No. 209, 2 tbs. melted chocolate. COCONUT FILLING Beat the white on a large plate with a fork or wire whisk, add the sugar gradually until it is stiff enough to spread, and con- tinue the beating; add the flavoring. Spread it on cake and sprinkle it thickly with shredded coconut. PLAIN FROSTING. I Beat the white stiff; add the lemon juice and sugar gradually and continue the Digitized by Google 138 SECOND YEAR or i ts. vanilla 1 c. powdered sugar, or enough to . make the frost- ing thick enough to spread RECIPE ai3. IJ c. powdered sugar 1 tbs. milk 1 ts. butter i ts. vanilla RECIPE 214. 1 0. gran, sugar i c. boiling water White of an egg i ts. vanilla or beating. When of the right consistency, beat it thoroughly and spread it on the cake with a broad-bladed knife. PLAIN FROSTING. U Scald the milk, add to it the butter. Beat in the powdered sugar until the frost- ing is of the right consistency to spread. Add the vanilla and spread the frosting on cake. More sugar may be used if the amount in the recipe does not make it of the projwr consistency. BOILED FROSTING Boil the sugar and water together until the sirup spins a thread. Beat white stiff ; pour the sirup slowly on the egg and con- tinue the beating until the mixture is of the J ts. lemon juice right consistency to spread. RECIPE 215. RECIPE 216. 2 egg yolks 1 tbs. grated orange rind 5 tbs. orange juice 1 ts. lemon juice li c. confectioner's sugar, or enough to make it the proper consist- ency to spread CHOCOLATE FROSTING Add to either No. 212 or No. 213 two squares of melted chocolate. ORANGE FROSTING Mix the orange juice and lemon juice with the orange rind and let it stand for ten minutes, then strain it. Beat the yolks light colored and creamy; add the sugar and juice gradually and continue the beating until the frosting is stiff enough to spread. Digitized by Google STEAMED DOUGHS AND BATTERS 139 RECIPE 217. 2 c. brown sugar i c. boiling water White of 1 egg CARAMEL FROSTING Beat the white of egg. Boil the sugar and water without stirring it until the mix- ture forms a soft ball in cold water. Pour it dowly into the beaten egg and beat it constantly until the mixture is thick enough to spread. Steamed Doughs and Batters General Directions for Cooking. — Grease the inside of the cover of the pail or can or moid in which the mixture is to be steamed. A tin lard pail or a pound baking powder tin may be used instead of molds. Fill the tins only two thirds full and cover them tightly • Place the pail on a muflSn ring in a large kettle and pour enough boiling water around it to reach two thirds of the way up the pail. Keep the water boiling throughout the entire cooking. As water boils away add more boiling water to take its place. RECIPE 218. 1 c. flour 2} ts. baking pow- der its. salt About i c. milk (to make a soft dough) RECIPE 219. 1 c. rye meal 1 c. com meal i c. wheat flour 1} ts. bicarbonate of soda its. salt } c. molasses 1} 0. sour milk DUMPLINGS FOR STEW Mix the flour, baking powder, and salt ; add enough milk, gradually, to make a soft dough. Drop the n^iixture by spoonfuls into the stew. Cover it tightly and steam it ten minutes without removing the cover. BOSTON BROWN BREAD Mix the meal, flour, and salt ; sift in the soda and mix it in thoroughly. Add the molasses and the sour milk. Beat it well, turn it into a buttered mold, cover it tight, and steam it about three hours. Digitized by Google 140 SECOND YEAR RECIPE 220. 2 c. flour 3 ts. baking powder i ts. salt i ts. ground cin- namon and mace i ts. nutmeg i ts. ginger 4 tbs. suet (chopped fine) i c. raisins (seeded and cleaned) I c. currants (cleaned) 1 c. chopped citron Cold water to make a drop batter RECIPE 221. 2 c. flour

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