Lily Cake

Ingredients

• Butter, 1/2 cup
• Baking powder, 2l/2 teaspoons
• Sugar, 1 cup
• Egg whites, 3
• Milk, y2 cup
• Salt, a pinch
• Pastry flour, 1% cups
• Flavoring

Method

1. 1

   Cream butter and sugar, add milk, baking powder mixed with pastry flour, sifted 4 times before measuring.

2. 2

   Fold in egg whites beaten stiff.

3. 3

   Add a pinch of salt and flavoring last.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 20. The excerpt below is the record exactly as published.

LILY CAKE. Butter, i/o cup. Baking powder, 2l/2 teaspoons. Sugar, 1 cup. Egg whites, 3. Milk, y2 cup. Salt, a pinch. Pastry flour, 1% cups. Flavoring. Cream butter and sugar, add milk, baking powder mixed with pastry flour, sifted 4 times before measuring. Fold in egg whites beaten stiff. Add a pinch of salt and flavoring last. Vanilla, lemon or almond may be used. Crank on Cooking, Arlington Heights. DEVIL'S FOOD. Butter, y2 cup. Water, y2 cup. Brown sugar, iy2 cups. Vanilla extract. 1 teaspoon. Eggs, 2. Flour, 2y2 cups. Cocoa, 2 tablespoons. Baking powder, iy2 teaspoons. Milk, 1 cup. Cream butter and sugar and add lightly beaten eggs. Cook cocoa, milk and water together and cool. Mix alternately with the flour, baking powder and salt sifted together. Add flavoring and beat well. Bake in layer cake pans and put together with white filling and frosting. PORK CAKE. Fat salt pork, 1 pound. Warm water, 1 tablespoon. Boiling water, 1 pint. Flour, 7 cups. Eggs, 4. Clove, 1 teaspoon. Sugar, 2 cups. Allspice, 1 teaspoon. Molasses, 1 cup. Cassia, 1 teaspoon. Soda, 2 teaspoons. Currants, 1 cup. Raisins, 2 cups. Pour the boiling water over the finely chopped pork and let stand until nearly cold. Beat the eggs until very light, add the sugar and beat to a cream, then add molasses and soda dissolved in the warm water. Add this mixture to the pork and water and stir thoroughly. Then sift in flour and spice. Lastly add currants and raisins well floured. Young One, Boston. CAKE AND FILLINGS 47 VIENNESE CHOCOLATE SCHNUTTEN. Butter, 1/2 pound. Browned bread crumbs, 2y2 ounces. Sugar, 1/2 pound. Flour, 2y2 ounces. Eggs, 16. Vanilla bean, y2. Grated almonds, 2y2 ounces. Sweet chocolate, Vt cake. Cream butter and sugar, add beaten egg yolks, almonds, crumbs, sifted flour, the soft centre of half a vanilla bean and the grated sweet chocolate. Bake in shallow lightly buttered pans in a moder- ate oven for 20 or 25 minutes, then turn out to cool. When cold cut in 2y2 inch squares. Split squares with a sharp knife into 2 layers. Spread under layer with filling and upper with glazing. FILLING : Butter, y2 pound. Sweet chocolate, y2 cake. Grate chocolate and melt with butter. Beat together till smooth and creamy. GLAZING : Sweet chocolate, 14 cake. Sugar, y2 cup. Water, 14 cup. Boil all together for a few minutes, then beat till creamy and ".ool and spread lightly over cake. SCRIPTURE CAKE. Sugar, 3 cups, Jeremiah 6 :20. Almonds, 1 cup, Genesis 43 :11. Butter, 1 cup, Judges 5:24. Eggs, 6, Isaiah 10:14. Flour, 3y2 cups, I. Kings 4:22. Honey, 1 tablespoon, Judges 14:8. Raisins, 2 cups, I. Samuel 30 :12. Salt, a pinch, Leviticus 2 :13. Figs, 2 cups, Matthew 24 :32. Spices to taste, I. Kings 10 :10. Milk, 1 cup, Exodus 3:17. Baking powder, 2 teaspoons, I. Corinthians 5 :6. Follow Solomon's advice for making good boys and you will have good cake, Proverbs 23 :14. Frost with y2 cup pistachio nuts chopped fine, Canticle 6:11. Especially good cake to sell with its recipe at church fairs. Mrs. C. F. C., Boston. 48 CAKE AND FILLINGS MAHOGANY CAKE. Sugar, li/o cups. Strong coffee, y2 cup. Butter, y2 cup. Pastry flour, 2 cups. Eggs, 2. Cocoa, 2y2 dessertspoons. Sour milk, y2 cup. Soda, 1 teaspoon. Vanilla, 1 teaspoon. Cream butter and sugar, add cocoa and beat well, then add well beaten egg yolks and vanilla. Add coffee and sour milk and flour sifted with the soda. Lastly add stiffly beaten egg whites. Bake 45 minutes. Mrs. A. E. J., South Boston. CIDER CAKE. Butter, 1 cup. Flour, 4 cups. Sugar, 2 cups. Allspice. 1 teaspoon. Eggs, 3. Baking soda, 1 teaspoon. Cider. Cream butter and sugar, add eggs, well beaten, flour sifted with soda and spice and cider enough to form a stiff batter. Bake in a shallow tin and serve hot without frosting. MAPLE SYRUP CAKE. Butter, y2 cup. Flour, 2 cups. Sugar, 1 cup. Soda, y2 teaspoon. Egg, 1. Baking powder, 2 teaspoons. Sour milk, 1 cup. Cinnamon, iy2 teaspoons. Maple syrup, l/2 cup. Clove, y2 teaspoon. Mix ingredients in order given and bake in a loaf in a moder- ate oven. WHITE CITRON CAKE. Butter, y2 cup. Soda, y2 teaspoon. Powdered sugar, 1 cup. Salt, a pinch. Flour, 11/0 cups. Water, y2 cup. Cream of tartar, 1 teaspoon. Citron, 1 cup. Egg whites, 2. Cream the butter and sugar. Sift in dry ingredients, add water, citron shredded fine and dredged with flour, and lastly fold in the stiffly beaten egg whites. Bake in one loaf. CAKE AND FILLINGS 49 PRUNE CAKE. Sugar, iy2 cups. Clove, 1 teaspoon. Melted butter, 3 tablespoons. Stewed prunes, 2 cups. Eggs, 2. Sifted flour, 2 cups. Cinnamon, 2 tablespoons. Soda, 1 teaspoon. Stew prunes in just enough water to cover, then mash and use prunes and water in which they were cooked in measuring. Mix in order given and bake in layer cake tins. Put together with whipped cream. Mrs. T. A., Medford. VINEGAR CAKE. Sugar, 1 cup. Nutmeg, % teaspoon. Butter, 1/2 cup

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