Silver Cake

Ingredients

• two and a half cups of flour
• one-half cup of butter
• two cups of white sugar
• three-fourths cup of sweet milk
• whites of eight eggs
• two teaspoons of baking powder

Method

1. 1

   Mix and bake in the usual way, with any preferred flavoring.

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 34. The excerpt below is the record exactly as published.

silver cake, an- other layer of fruit cake, then a layer of gold cake, a third layer of fruit cake, and last of all a layer of the snow cake. Spread jelly between; quince pre- ferred. Cover with icing. fy-$ /fl AND HOW TO COOK THEM '79 BREAKFAST CAKE. BY MES. NELSON DINGLEY, JE. (Wife of Representative from Maine.) »NE egg, one and one-half cups of milk, three cups of flour, one-half cup sugar, one tea- spoon of soda, two of cream of tartar, a little 3alt and a tablespoonful of butter. 2uu6 yy. J^y^W 180 STATESMEN'S DISHES; SPICE CAKE. BY MRS. C. A. BOUTELLE. (Wife of Representative from Maine.) e^^&NE-HALF cupful each of molasses, milk, !fir\fK sugar, butter, raisins or currants, two and a *W~l£$r half cups of sifted flour, one egg, one-half teaspoon of cloves, one of cinnamon, one-half a tea- spoon of soda. Beat the egg, sugar and butter to- gether; add the molasses and the milk, in which, should be dissolved the soda ; then add the flour and spices and finally the fruit. Bake half an hour in shallow pans in a moderate oven. This is a good cake without fruit. Two sheets can be made with the quantities named. AND HOW TO COOK TEEM. 181 STRAWBERRY SHORTCAKE. BY HIES. JOHN M. FAEQTJHAB. (Wife of Representative from New York.) »NE quart of flour, three heaping teaspoons of baking powder ; sift together thoroughly and W rub in one ounce of butter ; mix with a pint of sweet milk, using a spoon. The mixture will be softer than common piecrust. Do not try to mold or roll out the dough, but spread it on tins by patting with the hand till it is about an inch in thickness. Bake slowly till the cakes have had time to rise, then increase the heat. Split the cakes hot from the oven, spread the halves liberally with good butter, and cover them with fruit previously sweetened; place one on the other, the upper half reversed of course. Serve at once. When strawberries are gone, red raspberries or white currants are good in their place, and also peaches of a fine flavor. All these fruits should be sweetened an hour or two beforehand. yy^a ^ , /fa* * *r<*>&^a/«*s£-aSLr 182 STATESMEN'S DISHES; CARAMEL CAKE. BY MBS. W. D. BYNTTM. (Wife of Representative from Indiana.) pIBEE cups of sugar (sifted), one and one-half cups of butter, one cup of milk, four and a half cups of flour, five eggs well beaten, one small teaspoon of soda, two small teaspoons of cream tartar ; mix and bake as jelly cake. For the filling, take three cups of burned sugar, one-half cup of milk, one teaspoon of butter, one tablespoon of browned flour, two tablespoons of cold water. Boil this mix- ture five minutes, then add three tablespoons of sweet almonds, roasted and ground to a powder ; boil until it is the consistency of rich custard ; add a pinch of soda, stir well, and remove from the fire. When cold spread between the layers of cake. Ice with almond icing. 9^yyy(. AND HOW TO COOK THEM. 183 SPONGE CAKE. BY MBS. LEWIS B. PATSON. (Wife of Representative from Illinois.) IX eggs, one-half pound sugar, one-fourth pound flour, juice and grated peel of half a lemon ; rub the yolks of eggs and sugar to a cream ; add lemon, then add the whites, well beaten ; stir ten minutes ; add flour the last thing and stir lightly. Bake in quick oven. 184 STATESMEN'S DISHES; MINNEHAHA CAKE. BY MBS. ¥1. P. HEPBT7EN. (Wife of the Solicitor of the Treasury.) jaNE and a half cups of granulated sugar, half cup butter, stirred to a cream ; whites of six eggs, two cups flour, one teaspoon and a half baking powder, half cup sweet milk. Bake in layers. FILLING. One cup of sugar, three tablespoons water, boiled candy high, poured over a cup of finely-chopped raisins (or hickory nuts), mixed with the well-beaten whites of two eggs ; put between the layers of cake. STATESMEN'S DISHES; 18S GOLD AND SILVER CAKES. BY MRS. S. K. PETERS. (Wife of Representative from Kansas.) GOLD CAKE. |WO cups of flour, three-fourths of a cup of butter, one cup of sugar, one egg and the i> yolks of eight eggs, two teaspoonfuls of baking powder. Make and bake in the usual way. Flavor to suit. The whites of the eight eggs can be used in Silver Cake. SILVER CAKE. Two and a half cups of flour, one-half cup of butter, two cups of white sugar, three-fourths cup of sweet milk, whites of eight eggs, two teaspoons of baking powder

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