Small Cakes

Ingredients

• 1 cup butter
• 1 cup sugar
• grated rind and juice of half a lemon
• 4 eggs
• 1*4 cups pastry flour
• y± teaspoon salt
• 14 teaspoon soda

Method

1. 1

   Cream the butter and sugar, add the lemon juice and grated rind and the yolks of the eggs.

2. 2

   Sift together the salt, flour and soda.

3. 3

   Add this mixture to the other and when thoroughly mixed fold in the stiffly beaten egg whites.

4. 4

   Bake in small tins.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 54. The excerpt below is the record exactly as published.

grated rind and juice of half a lemon; 4 eggs; 1*4 cups pastry flour; y± tea- spoon salt; 14 teaspoon soda. Cream the butter and sugar, add the lemon juice and grated rind and the yolks of the 122 SMALL CAKES eggs. Sift together the salt, flour and soda. Add this mix- ture to the other and when thoroughly mixed fold in the stiffly beaten egg whites. Bake in small tins. CHOCOLATE COOKIES. Onei-half cup butter, 2 small squares chocolate, 1 cup sugar, 2^ scant cups flour, 1 egg, 2 teaspoons baking pow- der, i/4 teaspoon salt, ^4 cup milk. Mix in usual way, add- ing melted chocolate just before adding flour. Roll thin, shape with small cutter and bake in hot gas stove, or hot wood stove on top grate, lift with knife and let cool before serving. — Mrs. C. 0. Fountain. MOLASSES COOKIES. One cup sour milk, 1 cup molasses, 1 cup sugar, 2 eggs. Beat well together, add 1 scant tablespoon soda sifted in 1 cup flour, 1 cup lard or butter, 1 tablespoon ginger, 1 tablespoon cinnamon. Flour enough to make stiff enough to roll. — Mrs. W. B. Parliam. OATMEAL HERMITS. One cup butter, 1 cup lard, 2 cups sugar, 2 eggs, 8 table- spoons sweet milk, 4 cups flour, 4 cups oatmeal (raw), 4 teaspoons cinnamon, 1 teaspoon soda, 2 cups chopped raisins. Shape on board with hands, cut and bake. Serve cold. Better after a few days. — Mrs. C. 0. Fountain. WALNUT MACAROONS. One-half pint brown sugar, 14 pint walnut meats, chopped fine, 3 even tablespoons flour, 1-3 teaspoon salt, 2 eggs. Beat the eggs, add sugar, salt, flour and then the walnuts. Drop the mixture on buttered paper, some distance apart, and bake until brown. — Miss Julia Cooper. SMALL CAKES 123 SWEET WAFERS. Three tablespoonfuls of melted butter, 1 cup of sugar, iy2 cups of flour, 3 eggs, flavor to taste. Heat wafer iron and rub with butter. Drop 1 teaspoonful, close iron, and when done roll over stick. — Mrs. Chas. H. Turner. PLAIN WAFERS. Sift 1 cup of flour and y2 teaspoon of salt into bowl. Add sweet milk until thin as cream. Bake in wafer irons, un- greased. Do not roll. — Mrs C. M. Cooper. LAYER CAKES BLACK CHOCOLATE CAKE. Into saucepan melt % cake Baker's chocolate, add 1 1-3 cups of dark brown sugar, y2 cup of milk, yolks of 2 eggs. Cook, stirring constantly, until thick. After this mixture is cool stir into the batter made of 1 cup of butter, 2 cups of sugar, 1 cup of milk with 2 teaspoons of soda dissolved in it, 4 1-3 cups of flour, 5 eggs; flavor with vanilla. Put to- gether with icing made of 4 cups of sugar boiled till it ropes when dropped from the spoon. Pour over well-beaten whites of 4 eggs ; flavor with vanilla. — Mrs. C. M. Cooper. CHOCOLATE CAKE. Boil 1/2 cup grated chocolate, i/o cup milk and yolk of 1 egg until thick. When cool stir in 1 cup sugar, piece of but- ter size of a butternut, % cup sweet milk, 1 cup flour, 1 teaspoon soda dissolved in a little hot water; flavor with vanilla. Bake in rather slow oven. This can be made into a layer or loaf cake. — Mrs. W. 8. Thompson. CHOCOLATE CREAM CAKE. Cream % cup °f butter, add 1 cup of sugar and mix in alternately % cup of milk and 2 cups of pastry flour sifted with 2 teaspoons Royal baking powder. Beat well, flavor and add 4 stiffly-beaten whites. Bake in 2 layers or in small tins. — Mrs. D. H. Mangum. CHOCOLATE CREAM FILLING. Whip 1 pint of cream until stiff and place to drain; melt 2 squares of Walter Baker's chocolate and add ^ cup of sugar to this and % a cup of whipped cream and a little vanilla. Reserve a scant cup of the whipped cream, sweeten, flavor and set aside, mixing the balance with cooled chocolate. LAYEK CAKES 125 Spread between layers and on top and decorate with reserved cream pressed through pastry tube. — Mrs. D. H. Mangum. devil's cake. Six eggs, 1 cup butter

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