Leafdale Cake

Ingredients

• Whites of 6 eggs
• 2 cups of sugar
• I cup of butter
• I cup of sweet milk
• 3 cups of sifted flour
• 3 teaspoons baking powder

Method

1. 1

   In mixing batter add the well beaten whites last.

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 16. The excerpt below is the record exactly as published.

teaspoons bak- ing powder; lemon and vanilla. To 1/, of above batter add 1 cup of raisins chopped and floured; 1 tablespoon of grape jelly, 1 heaping tablespoon spice, I teaspoon molasses to which a pinch of soda has been added. Let cake rise slowly and then bake quickly. Filling Three whites of eggs, 3 cups sugar, I cup water, lemon extract. Make according to recipe for boiled icing amoracdsiorated Cocoanut. iuiwon hk. Ge LASSL LER, DEVIL CAKE Batter One cup brown sugar, % cup butter, 2 cups flour, % cup sweet milk, 2 eggs. Cream butter, sugar, and yolks of eggs. Add milk and sifted flour and whites of eggs. Then stir in custard. Last, add I teaspoon of soda dissolved’ in little warm water. Custard part is made of 1 cup of grated chocolate, % cup of sweet milk, 1 cup of brown sugar, yolk of I egg, 1 teaspoon of vanilla. Ice with white icing. VR Se DONLE Zs 63 KNOX GELATINE is economical—_FOUR PINTS in each package. DEVIL CAKE One-half cake of chocolate, 1 cup of brown sugar, % cup sweet milk, yolk of I egg, I teaspoonful vanilla, cook together till thick; set aside to cool, while making cake part. Cake Part Five eggs beaten separately, 2 cups sugar, 1 white and 1 brown; I good cup of butter, 4 cups flour, 1 table- spoonful ground spices, I level teaspoonful soda sifted in flour, */, cup sweet milk. Filling One lb. white sugar, whites of 2 eggs, % lb. of marsh- mallows, I teaspoonful vinegar. MRS. W. D. BRYAN. DEVIL CAKE Custard Part Two cups of grated chocolate, 1 cup of sweet milk, 2 cups of brown sugar, yolk of 2 eggs, 2 teaspoonfuls of vanilla. 5 Cake Part Two cups of brown sugar, I cup butter, 4 cups flour, I cup of sweet milk, 4 eggs. Cream butter, sugar and yolk of eggs, add milk, sifted flour, and whites beaten stiff. Stir in custard part and lastly add 2 teaspoon- fuls of soda in a little warm water. MRS. I. W. HOWARD. 64 Try the KNOX GELATINE recipes found in this book. LEMON FILLING One cup sugar, 2 teaspoonfuls butter, 2 eggs, 2 lemons. Beat all together and cook to the consistency of jelly. Oranges may be used instead of lemons. MRS. J. WEBB. SPONGE CAKE Twelve eggs, I lb. sugar, and % lb. flour. Beat sugar and yolks together until light, then add the whites that have been beaten to a stiff froth, and beat well; season to taste. Now stir in the flour as lightly as possible, and bake in a moderately quick oven. MES JORN PARIS. LEAFDALE CAKE Whites of 6 eggs, 2 cups of sugar, I cup of butter, I cup of sweet milk, 3 cups of sifted flour

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