Mow Cake

Ingredients

• Three-fourths cup of butter
• two cups sugar
• one cup milk
• one cup corn starch
• two cups flour
• one and one-half teaspoons baking powder

Method

1. 1

   Mix corn starch, flour, and baking powder; add to butter and sugar alternately with milk; lastly, add egg whites.

As published

This recipe was extracted from The new home cook book (1896), page 132. The excerpt below is the record exactly as published.

mow CAKE. Mrs. Lamkin. Three-fourths cup of butter, two cups sugar, one cup milk, one cup corn starch, two cups flour, one and one- half teaspoons baking powder. Mix corn starch, flour and baking powder together ; add to the butter and sugar alternately with the milk ; lastly, add the whites of seven eggs ; flavor to taste. Never fails to be good. DELICATE CAKE. Mrs. Anson Gorton. One coffeecup butter, two coffeecups sugar, four coffee- cups flour, one-half coffeecup milk. The whites of eight eggs, two teaspoons cream-tartar, even teaspoon of soda. Flavor to taste. DELICATE CAKE. Marian Ely. The whites of four eggs well beaten, one cup white sugar, one-half cup butter, one-half cup sweet milk, two cups flour, one teaspoon cream tartar, one-half teaspoon soda. 336 THE HOME COOK BOOK. DELICATE CAKE. Mrs. J. A. Ellis. One and a half cups powdered sugar, one-half of butter, one and a half of flour, one-half of corn starch, sifted with the flour, one-half of milk, the whites of six eggs beaten to a froth, one small teaspoon cream-tartar, one-half tea- spoon soda ; flavor with almond or vanilla. Bake in a moderate oven. DELICATE CAKE. Mrs. A. T. Hall. One cup butter, two of sugar, one of sweet milk, whites of eight eggs, three cups flour one teaspoon of cream tar- tar, one-half teaspoon soda. DELICATE CAKE. Mrs. C. E. Browne, Evanston. Two eggs, a trifle over half a cup of butter, one cup sweet milk, one and a half of sugar, and three teaspoons baking powder. Put together in the usual manner, and flavor with extract of almonds or lemon. Made with the whites of four eggs, it is admirable for cocoanut cake ; or with yolks for chocolate. Use your judgment in adding flour. This recipe I have had in use for fifteen years, and while inexpensive, it is nice enough for most any occasion. WHITE POUND CAKE. Mrs. M. J. Woodworth. One pound of flour, one pound sugar, three-fourths pound butter, the whites of sixteen eggs beaten to a stiff froth ; flavor with bitter almond. Elegant. VALUABLE KECIPES. 337 FEATHER CAKE. Mrs. A. P. Wightman. One cup sugar, one cup flour, one egg, one tablespoon melted butter, one-half cup sweet milk, one teaspoon bak- ing powder, pinch of salt, flavor to taste ; put in the bak- ing powder and run through a seive. FEATHEE CAKE Mrs. W. H. Ovington. One cup sugar, three eggs beaten well together, butter the size of an egg, one cup flour, one teaspoon cream tar- tar mixed with flour, one-half teaspoon soda dissolved in eight teaspoons of water. Season to taste. CREAM CAKE. Mrs. M. J. Woodworth. Three eggs, one and one-half cups flour, one cup sugar, two teaspoons baking powder, three tablespoons water, bake in jelly cake pans, making four cakes; cream, one pint milk, one egg, one and one-half tablespoons corn starch, two tablespoons sugar ; flavor when cool. Very nice. CEEAM CAKE. Mrs. James Wadsworth, Hyde Park. Beat five eggs thoroughly, add two cups sugar, two table- spoons cream, two cups flour in which has been mixed one and one-half teaspoons baking powder

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