Plain Cake

Ingredients

• One cup of Indian meal sifted
• one of flour
• one of sugar
• one teaspoon soda
• about a pint of sour milk
• teaspoon of salt
• one egg
• piece of butter size of a common egg

Method

1. 1

   Wholesome for children.

As published

This recipe was extracted from The new home cook book (1896), page 136. The excerpt below is the record exactly as published.

PLAIN CAKE. Mrs. G. H. L. One cup sugar, two of flour, one-half of butter, one- half of sour milk, one egg, one teaspoon saleratus. One loaf. PLAIN CAKE. Harriet N. Jenks. One cup of Indian meal sifted, one of flour, one of sugar, one teaspoon soda, about a pint of sour milk, tea- spoon of salt, one egg, piece of butter size of a common egg. Wholesome for children. ONE EGG CAKE. Mrs. P. B. Ayer. One and a half cups sugar and one-half of butter beaten together, one egg, one cup milk, two and a half of flour, two and a half teaspoons of baking powder. This cake should have icing of some kind between, chocolate for example. 346 THE HOME COOK BOOK. TIPSY CAKE. Mrs. Gen. N. J T. Dana. Take sponge cake and stick it full of almonds which have been blanched ; turn over it as much white wine as it will absorb ; put it in a deep dish or glass bowl, and let it stand one hour, then pour over it as much soft custard as the dish will hold. Let it stand two or three hours. Very simple and very nice. RUNAWAY CAKE. Mattie Winslow, Aurora, 111. One egg, one teaspoon sugar, two tablespoons butter, one cup milk, two teaspoons cream tartar, one teaspoon soda, flour to make a little thicker than griddle cakes. This is very nice eaten hot with butter for breakfast and tea. TUMBLER CAKE. Mrs. Lamkin. I'^our eggs, one tumbler sugar, one tumbler butter, one- half tumbler molasses, one- third tumbler milk, one tea- spoon saleratus ; spices to taste ; one-half pound raisins, one-fourth pound currants, flour to make it the usual con- sistency. Bake one and one-fourth hours in a slow oven. ADAMS' CAKE. Mrs. H. P. Stowell. One cup sugar, two-thirds cup butter, four eggs, one and one-eighth cups flour, very little soda. Very nice. VALUABLE EECIPES. 34T CLAY CAKE. Mrs. Ada Sturtevant. One cup butter, two and one-half cups sugar, one cup sweet milk, four cups flour, the yolks of five eggs and the whites of seven, two spoons cream tartar, one spoon soda, one spoon extract of lemon ; stir the butter and sugar till it looks like cream ; beat the yolks separately and well, the whites to a stiff froth, adding the whites and flour last, and beat all very thoroughly. This will make two cakes. If you lack time, and wish variety, by changing the flavoring and adding fruit to one, you will have two cakes entirely unlike, and very good. HAEEISON CAKE. Mrs. B. F. Adams. One and one-half cups butter, one cup sugar, one cup molasses, one cup sour milk, four eggs, one teaspoon soda, flour to make as thick as pound cake; fruit and spice. GOLD CAKE. Mrs. Russell. One and one-half cups sugar, one-half cup butter, one cup sweet milk, one teaspoon cream tartar, one-half tea- spoon soda, nutmeg, three cups flour, yolks of six eggs. SILYEE CAKE. Mrs. Russell. One and one-half cups sugar, one-haif cup butter, one cup sweet milkj one-half teaspoon soda, one teaspoon 348 THE HOME COOK BOOK. cream tartar, whites of six eggs beaten to a froth, and three cups flour. GOLD CAKE. Mrs. L. Bradley. Take yolks of twelve eggs, five cups sifted flour, three cups white powdered sugar, one cup butter, one and a half cups of cream or sweet milk, one teaspoon cream tartar and half a teaspoon of soda

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