Mountain Cake

Ingredients

• Two cups sugar
• one-half cup butter
• two eggs beaten together
• three cups flour
• one cup sweet milk
• two teaspoonfuls baking powder
• White of one egg

Method

1. 1

   Bake in layers.

2. 2

   Icing: Beat the white of one egg stiff, add seven teaspoonfuls pulverized sugar.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 51. The excerpt below is the record exactly as published.

iountain Cake. — Two cups sugar, one- half cup butter, two eggs beaten together until light, three cups flour, one cup sweet milk, two teaspoonfuls baking powder, bake in layers. Icing: White of one ^Z^. beaten stiff", seven teaspoonfuls pulverized sugar. White riountian Cake. — One cup sugar, one-half cup butter, one-half cup sweet milk, one -half cup corn starch, one cup flour, whites of six eggs, half teaspoonful vanilla, two teaspoonfuls baking powder. Bake in layers. Icing: Whites of two eggs, twenty teaspoonfuls sifted sugar, beaten very light, half teaspoonful vanilla. Spread between layers on the outside. Chocolate Cake. — One-fourth cake of chocolate, one- fourth cup sweet milk, one- half cup sugar ; cook this together, and when hot add the beaten 3'olks of two eggs . Flavor with vanilla, and set aside to cool. Take one ^%%, one-half cup sugar, one-half cup butter, one- half cup sweet milk, one and a half cups flour, one-half teaspoonful soda dissolved in the milk : when the other mix- ture is cool stir the two together. Bake in layers, and put cooked icing between. Marble Chocolate Cake. — Two cups sugar, three fourths cup butter, three cups flour, one cup milk, four well-beaten eggs, two teaspoonfuls baking powder. Take one cup of this batter and mix with four table- spoonfuls of chocolate, dissolved in a little cream. Cover the bottom of the pan with white batter, and drop a spoonful of the 409 42 THE MODEL COOK BOOK chocolate mixture upon it in places, which will form rings ; then another layer of white and dark until all is used. Bake in a mod- erate oven. Cocoanut Cake. — Two cups sifted gran- ulated sugar, three-fourths cup butter, beaten to a cream, one cup sweet milk, whites of seven eggs, two heaping cups flour, one and one-half teaspoonfuls baking powder, one cup corn starch. Filling : Two cups sugar, one-half cup cold water. Boil together and stir into the well-beaten whites of the eggs. Beat until cold, then spread on each layer, and sprinkle each with grated cocoanut. Cream Cake. — One cup sugar, one and one-half cups flour, two teaspoonfuls baking powder. Beat two eggs until ver}^ light, put in cup and fill up with cream. Bake in layers in a quick oven. Filling: One-half cup sugar, one ^^z, one tablespoonful flour, one pint milk, small tablespoonful butter. Boil gently for a few minutes, flavor after removing from the stove. Ice Cream Cake. — One cup butter, beat- en to a cream, two cups pulverized sugar. Mix sugar and butter and beat until light, add one cup sweet milk, three full cups flour, and three teaspoonfuls baking powder; lastly add the whites of eight eggs, well beaten. Bake in layers. Almond Cake. — Whites of five eggs, two cofl"ee-cups " A " sugar, one cup sweet milk, two-thirds cup of butter, three cups flour, two teaspoonfuls baking powder, one tea- spoonful lemon extract. Cream, butter and sugar together, add milk, flour, well-beaten whites of eggs, then the baking powder. Bake in three layers. Filling : White of one ^<g

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