Watermelon Cake

Ingredients

• Two cups white sugar
• one of butter
• one of sweet milk
• three and a half of flour
• whites of eight eggs
• two teaspoons cream tartar
• one of soda
• One cup red sugar
• half cup butter
• third cup sweet milk
• two cups flour
• whites of four eggs
• half tea-spoon soda

Method

1. 1

   Prepare white and red parts separately, keeping them distinct in the pan.

2. 2

   Requires two persons to fill the pan.

As published

This recipe was extracted from Buckeye cookery (1892), page 41. The excerpt below is the record exactly as published.

two tea-spoons cream tartar, half cup cold water, tea-spoon soda, grated rind and half the juice of one lemon; bake in cape Ras Eliza J. Starr. , Sponce Cake. ‘Twelve eggs, pint pulverized sugar, one of flour, measured before e : sifting, small tea-spoon salt, heaping tea-spoon baking powder, haa gence of lemon for flavor; beat the whites to a very stiff froth, and add sugar; beat the voile: strain and add them to the whites and — sugar, and beat the whole thoroughly ; mix baking-powder and salt a _ in the flour and add last, stirring in small quantities at a time; bake © _ one hour in a six-quart pan in a moderate oven. This makes an Q very large cake. By weight use one pound pulverized sugar ang oo pound fiour.— Miss 8. Alice Melching, ~ 2 Spoxar CAKE. - OAKE-MAKING. oe ae ae noe dies Bonlinie together lightly: flavor with ene ‘Three “a o _ tea-spoons baking-powder in the flour will add to its lightness, but it never fails without. Bake in a moderate oven.—Mrs. Marge _ Reynolds, Hamilton. Pale Mrs. yh ENNISON’S SPONGE CAKE. a One lemon, three gills flour, one pint sugar, eight eggs; beat the Bi ees ss on sole of the eggs thoroughly, add the sugar little by little, and the grated rind of the lemon; beat the whites of the egos to a stiff aes _ froth, and add themalternately with the flour, ane very gently and barely long enough to mix well; when part of the flour is in, add the lemon juice. Bake twenty minutes, in small loaves.—In the Kitchen. ‘ | ae | Pum SuERIpAN CAKE. : Four cups fine white sugar, five of sifted flour, one of butter, one A i td a half of sweet milk, one tea-spoon soda dissolved i in the milk, _ bwo of cream tartar, whites of. sixteen eggs; stir sugar and butter - ¢0 a cream, then add whites of eggs beaten to a stiff froth, next add - ylour, then the milk and soda; stir several minutes, and then add . cream tartar and flavoring. ‘This makes a large cake.—Mrs. Mary - ‘A CS. Moore, Granville. ‘| ee 3 st a i ~Sprcb CAKE. Gay. Three pounds seedless raisins, one and a half pounds citron, one ek pound butter, two and a half coffee-cups sugar, two of sweet milk, : four of flour, six egos, two large tea-spoons baking-powder, three . _ tea-spoons cinnamon, two of mace.—Mrs. Gov. Potts, Montana. eo Snow Cake. Bun ae _ Half tea-cup butter, one of sugar, one and a half of flour, half - eup sweet milk, whites of four eggs, tea-spoon baking-powder ; flavor . 2 with lemon.—Mrs. Wm. Patrick, Midland, Mich.’ rey seit ze : | \ . me Heys Snow Cake, al Bt - Whites of ten eggs beaten to a stiff froth, sift fiehtlien on this one | anda half cups fine white or pulverized sugar, stir well, and add cup oui - flour mixed with tea-spoon cream tartar; flavor with lemon or te Manilla Mrs. Dr. Koogler, Connersville, Ind. Sart Pe oO OAK DARING) fio IS Ten-Minute CAKE, One- fourth pound butter, a little less than a pound flour, the same of sugar, six eges beaten separately ; flavor with mace and bake in muffin-rings.— Mrs. S. C. Lee, Baltimore, Md. . oi TILDEN CAKE. | Beets One cup butter, two of pulverized sugar, one of sweet milk, three of flour, half cup corn starch, four eggs, two tea-spoons baking- powder, two of lemon extract. This is so excellent that a “ bar- rel” would not be too much of it.—Mrs. T. B., Chicago, Ill. Tix-Weppine CAKE. Rub one cup butter and three of sugar to a cream; add one cup milk, four of flour, five eggs, ond tea-spoon cream tartar, half tea- spoon soda, one-fourth pound citrof. This makes two loaves.— Mrs. J. H. Ferris, South Norwalk, Conn. WATERMELON CAKE. White Part.—Two cups white sugar, one of butter, one of sweet milk, three and a half of flour, whites of eight eggs, two teaspoons _ | __ eream tartar, one of soda dissolved in a little warm water. | | Red Part.—One cup red sugar, half cup butter, third cup sweet — milk, two cups flour, whites of four eggs, tea-spoon cream tartar, _ half tea-spoon soda

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