Silvery Cake

Ingredients

• One and one-half cups sugar
• one-half cup butter
• one cup sweet milk
• one-half teaspoon soda
• one teaspoon cream tartar
• whites of six eggs
• three cups flour

Method

No method was recorded for this recipe.

As published

This recipe was extracted from The new home cook book (1896), page 135. The excerpt below is the record exactly as published.

one-half cup butter, two and one-half cups flour, one cup white sugar, the whites of five eggs, two-thirds teaspoon soda; prepare another mixture, except, 'substituting dark sugar for white, and the * yolks instead of the whites ; fill a tin with alternate layers of each and bake. HICKOEY-NUT CAKE. Mrs. Hobbs. One cup meats (broken), one and one-half of sugar, one-half of butter, two of flour, three-fourths of sweet milk, two teaspoons baking powder, the whites of four eggs well beaten ; add the meats last. HICKOEY-NUT CAKE. Mrs. C. C. Stratton, Evanston. Two cups pulverized sugar, one cup butter, one cup new milk, four cups sifted flour (winter wheat flour), whites of eight eggs, one and one-half cups hickory-nut meats, one tablespoon vanilla, three heaping teaspoons baking powder; put the baking powder into the flour, and stir well before using, beat and add the eggs the last ; bake slowly one hour. HiCKOEY-NUT CAKE. Nellie Gould. Not quite a cup of butter, one and one-half cups sugar, three-fourths cup sweet milk, three cups flour, Mi THE HOME COOK BOOK. three teaspoons baking powder, v/hites of four eggs, one cup hickory-nuts. NUT CAKE. Mrs. Taylor, Fort Wayne. Two and a half cups sugar, one of butter, three and a half of flour, one of sweet milk, five eggs, one pound stoned raisins, one-half pound of citron, one-half of a lemon peel, one-half of an orange peel, one pint hickory, nut meats, one nutmeg, two teaspoons baking powder. COCOANUT CAKE. Mrs. Bartlett. One pound of sugar; one pound of flour; one pound of butter; whites of twelve eggs; one cocoanut ; two- thirds teaspoonful soda ; half cup of wine. WHITE CUP CAKE. Mrs. A. S. Ewing. Two cups of sugar, one-half of butter, four ot flour, one of sweet cream, one teaspoon soda dissolved in the cream, two teaspoons cream tartar mixed through the flour, whites of eight eggs. COMPOSITION CAKE. Mrs. H. F. Waite. Five eggs, four cups sifted flour, two and one-half of sugar, one of butter, one of milk, two teaspoons cream tartar, one of soda. Beat sugar, butter and yolks of eggs a long time, then add milk and part of the flour; with VALUABLE RECIFES. 345 the rest of the flour add the whites, beat very light; raisins or citron, if desired. VANILLA CAKE. A. E. W. One-half cup of butter stirred into one cup of sugar till it is like cream, three eggs, one and one-half cups flour, two teaspoons vanilla ; bake on tins, dropping. EEBECCA'S 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. SILVER CAKE. Mrs. L. Bradley. Take whites of one dozen eggs, five cups flour, three cups powdered sugar, one cup butter, one cup cream or sweet milk, one teaspoon cream tartar

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