Maud S Cake

Ingredients

• ½ cup of butter
• 2 cups of sugar
• 3 eggs beaten separately
• 1 cup of grated chocolate
• ½ cup of boiling water
• 1½ cups of flour
• 2 level teaspoons of B. Powder
• 1 teaspoon of vanilla
• ½ cup of cold water

Method

1. 1

   Cream butter and sugar, add beaten eggs, grated chocolate mixed with boiling water, flour, baking powder, and vanilla.

2. 2

   Bake and prepare icing with sugar, water, and egg whites flavored with vanilla.

Nutrition per serving

As published

This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 15. The excerpt below is the record exactly as published.

cups of flour, mixed with 2 teaspoonsful of B. Pow- der, add flavoring to taste. Icing:: >^ cup of granu- lated sugar with water to disolve, let boil to crystal '. Beat whites of egg, then pour the sugar onto the cg:g beating hard all the time, putting icu^g on cake while warm. Mi-^s plorence Lo'^'g"- Cor. T4th. & Louisa Str. Chocolate Carmel Cake I K cup of sugar, I cup of butter, i cup. of sweet milk, /.cups oj flour, ,-:^ eggs, 2 tcaspocns of B. Pow- der. Bake in ]a}/ers. — Filling- i pint of brown sugar, 1 cup of sweet milK, butter the size of an egg a little vaniila, 1 square of chccclate, boil 20 mhiutes, spread on cake while warm. Mrs. cj F- Elack 4I7 Basset. Str. MO Adulteration used in HAWKEYK RICKLES The ^Qzt and Ri^rer/. in the MARKET Fried guall 45 Split open on the bacK, and boil until tender, have a quantity of butter and lard hot in frying pan, put in th'^i bird and fry a nice light brown _ay the qudil on slices of toasted bread, aJid pour over them a nicegra. vy made in pan. Pheasants may be cooKed in ^aine way served on platter without toast Mrs Stohlcr. 1502 Caiueion Str. Celery Salad Cut off the root end of 3 heads of blanched celery, \ t^e each stalk carefully, cut nito small pieces, put ui ^^ia.a bowl. Place a potato cr niavonaise dressing over iiiiG serve. May be garnished with white celery leaves t'f water crisses, or arranged on a flat dish, and encir- cled with poinis of pickle cuts Another salad is made by mixing a head of cabbage wiih 3 bunches of celery lirst chopping both fine, and :idd dressing preferred. Mirs Ellice pader. I118 Agency Str. Potatoes Baked in Milk Slice 6 large raw potatoes thin in a buttered pan, sprinKle over this ^2 teaspoonful of salt, i tablespoon - ful of chopped pa^sle3^ and i of butter, cut into small pieces. Cover with milk, and bake verv slowly, for i)4 hours until brown & tender. Miss Mame H^i^^bsch. 4 16 Sumer vStr. W. Burlington. 4^ Crtam Faste To a pint of sifted flour, add an even tt asfccnfulof B. Powder, and sweet cream enough to v, et the flour, leaving crust a little stiff, eneugh for 2 pies. For a rich- er paste allow iathern:ore than a gill o[ cream with frcni J. to 6 tableppoons of Intter, and a yaltspoon of salt, fur eacli round of ilcur, emitting the B. Powder. Make a pa-te 01 tlie cream and lieur, roll cut and spread \vith butter, rolling again and spreading i.nl.l all the butter is u.-ed. In making any pah te, have flour and wet- ing as cold as possible. Miss L'llie Pletka. I222 Linden Str. Sweet Potato Pie Take 2 small sweet potatoes, and boil uniil well done then peel and mash until thev are smooth, th-n take 3-oll-'S of 2 eggs, Yi cup of sugar, i cup of milk, small lump of butter, and pinch of cinnamon. Mix this well and bake in your pie crust. This curtard is sufficient for I pie. whenbaKed. taice the whites of 2 eggs, and beat until stiff, and spreadover pie and baKe until stiff. Mrs Ekl'ind I ic6 Cbaliant Str. "lA/AMTCn" Ladies. Girls and Boys to work for YlfAWItU us .luri.i- then- spare .noKienrs i»»-j««— iiii»— <jetting up a, club for Dr. Willer's FINETRIPLE FLAVORINGS, PERFUMES, SOAPSaud TOILET ARTICLES ..nd earn a GOLD V.'ATCH, '• warraiueil," as a pren.umi Write u> tu-day r<.r circulars and ooiiimence worK at once, for iliis "Ad"' will not Hppear airain. Yours, For Tlic Bf-st Goods On Karth. THE A. F MILLER CHEiVIICAL WORKS. 522 Jefferson Street. BURLINGTON, '.OVVA. White Mountain Cake 47 Two cups of sugar, Yz cup ot Luiiei-, the whites of 7 eggs, well beaten, -/z cup of swe^t njh.., 2cuphOi tjour, 1 cup of cornstarch, 2 teaspoonsfuloi B. I'owdtr. La .e in Jelly caxe tins. — prosting : whites of 3 eggs, and some sugar beaten together not quite as stiff as usual for frosting; spresd over the caxe, add some grated cocoaiiut; then put your cakes together, put cocoanut and frosting on top. Mrs Kate \J\^\\\^r, 1009 Camel on Str. Herring Salad Take 6 good size herring, and clean and soak until all the salt is soaked out of them. Then remove bones and cut up tine, and season with pepper Then add i pint of sweet cream, and i cup of viregar. Mrs \io\<g\. 326 N. Plane Str. Maud S Cake Vi cup oi butter very scant, 2 cups of sugar, 3 eggs beaten seperately, i cup of grated chocolate, mixed with Yz cup of boiling w^ater, 1.-3 cups of flour 2 level teaspoons of B Powder, i teaspoon of vanilla, half cup of cold watjr

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