MARBLE CAKE No. 2
From Magnet users cook book, 1920
Serves 6
Submitted by Mrs. Matt. Armstrong.
Presented as published in 1920. 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 Magnet users cook book (1920) by Petrie Manufacturing Co, page 43. The excerpt below is the record exactly as published.
One cup brown sugar, 144 cup butter, yolks of three eggs, 1 teaspoon of soda in % cup sour milk, 1 cup chopped raisins, 1 teaspoon each of cinnamon and nutmeg, 1 tablespoon blackstrap, % cups flour. You can use the whites of eggs if you like. Good.—Mrs. Wm. Stone, Melancthon, Ontario. KISSES. One cup sugar, % cup butter, cream together, 1 egg, % cup milk, 1 teaspoon cream of tartar, % teaspoon of soda, a little salt, 1% tea- spoon of lemon, Flour enough to make a stiff dough. Drop on tin and sprinkle with pulverized sugar, Bake in a quick oven. This makes a nice ‘lunch cake. Can be baked as a layer cake and put together with icine: Mrs. Edward Walker, New Ross, N. 8S. LAYER CAKE. Two eggs, 1 cup sugar, 2 tablespoons melted butter, 2-3 cup sweet milk, 1 3-4 cups flour, 2 teaspoons baking powder. Mix flour and powder, cream butter and sugar and mix with flour, add milk, and lastly, eggs. Bake in a quick oven.—Miss Ida M. Becker, R. R. No. 8, Port Rowan, Ontario. LEMON CAKE. Two cups sugar, 1 cup butter, 7 eggs, 1% pints flour, 1 teaspoon of baking powder, 1 teaspoon of lemon extract. Rub butter and sugar together to a light cream. Add eggs, two at a time, beating five min- utes after each addition. Add the flour, sifted with the powder and the extract, mixed into a medium batter. Bake 40 minutes in a moderate oven.— Florence Hallman, Breslau, Ontario, MAUD S. CAKE. One and one-half cups light brown sugar, 3 eggs, % cup flour, % cup butter, % cup milk. Then take 7 tablespoons grated choco- late, 5 tablespoons white sugar, % cup milk. Boil until it thickens a little. Stir until cool, then stir into cake. Add 1% cups flour, sifted with 2 tea- spoons baking powder, Flavor with extract. Bake in layers. Icing:—Whites of 2 eggs beaten to a froth. Add icing sugar-until smooth.—Mrs, Lloyd Lucas, Gadsby, Alta. MARBLE CAKE. White part:—One cup butter, 3 cups white sugar, 5 level cups white flour, % cup sweet milk, % teaspoon soda, 1 teaspoon cream of tartar, whites of 8 eggs, flavor with lemon. Dark part:—One cup butter, 2 cups brown sugar, 1 cup molasses, 1 cup sour milk, 1 teaspoon soda, 4 cups flour, yolks of 8 eggs, I whole egg, assorted spices, 1 spoonful. Put in pans; first, a layer of dark, then a layer of white, and so on, finishing with a dark layer. Bake in a hot oven.—A Magnet user’s sister, Sussex, N.B. MAGNET “BY-PASS” ENGINE EXCEEDS EXPECTATIONS . Mr. Wm. J. Clark, New Westminster County, B. C., says:—This is to cer- tify that the Magnet Engine I bought from you is giving entire satisfaction - and in fact has far exceeded my expectations. I would advise all intending - purchasers to buy a Magnet Engine for all general work. MARBLE CAKE No. 2. Light eee —1% cups white sugar, % eu mee butter, 4% cup sweet milk, 1% teaspoon of soda, 1 teaspoon cream of tartar whites of 4 eggs, well beaten, 2% cups flour. Dark part:—One cup brown 2 sugar, 4% cup molasses, yolks of 4 eggs, % cup butter, % cup sour milk, is teaspoon soda, 1 teaspoon cream of tartar, 2% cups flour, 1% teaspoon. each : of cloves, cinnamon and allspice.
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