Yellow Mountain Cake

Ingredients

• yolks of ten eggs
• one cup butter
• two cups of sugar
• one cup of milk
• three cups of flour
• one teaspoon soda
• two teaspoons cream tartar

Method

1. 1

   Mix all ingredients and bake until done.

As published

This recipe was extracted from The new home cook book (1896), page 137. The excerpt below is the record exactly as published.

one teaspoon cream tartar, and beat two min- utes ; add one cup cold water with one-half teaspoon saleratus dissolved in it, and beat one minute ; add the grated rind and half the juice of a lemon, a little salt and two more cups of flour, and beat another minute, observing the time exactly. Bake in rather deep cake pans. Extract of lenion will answer. LEMOJ^ SPONGE CAKE. Mrs. Pulsifer. Eight eggs, ten ounces of sugar, half pound of flour, the juice and grating of one lemon; separate the eggs, beat the yolks, sugar and lemon until thick and light ; whisk the whites until dry, which add with the flour, half of each at a time ; mix all together, but avoid beating ; butter your pan well and bake in a moderate oven. 350 THE HOME COOK BOOK. MES. WILDEE'S SPOi^GE GINGEEBEEAD. In two cups molasses, sift two teaspoons soda and a dessert spoon ginger. Stir to a cream, then add four well beaten eggs, one cup butter melted, one cup sour milk in which is dissolved one teaspoon soda ; mix all together, then add flour to the consistency of pound cake. Two loaves. BEST SOFT GINGEEBEEAD. One cup molasses, one of sugar, one of milk, half of butter, five cups sifted flour, one tablespoon ginger, half teaspoon or rather more of soda, a little cloves can be added if liked. Melt the butter in molasses and sugar, allowing the mixture to become hot, then add spices, milk, with soda and flour. Persons measure flour so dif- ferently, if you would be quite sure to have it right, try a small cake first. If it falls add a little more flour. HAED GINGEEBEEAD. Mrs. J. A. Ellis. One pound lard, one-half pound butter, beaten to a cream, one and one-half pounds brown sugar, three pints of West India molasses, ginger, cinnamon, allspice and cloves, enough flour to make a stifl" dough ; roll out very thin and cut with a cutter. MES. HAMILTON'S GINGEEBEEAD. Mattie M. Winslow, Aurora, 111. Two eggs, one cup molasses, one cup sour cream, tw^ tablespoons ginger, one teaspoon soda. Stir quite thin* VALUABLE BECIPES. 351 LAYER CAKES. GENTLEMAN'S FAVORITE. Miss Anna M. Whitman, Indianapolis, Ind. Seven eggs beaten separately, one-half cup butter, two cups white sugar, two cups flour, two tablespoons baking powder, two tablespoons water, one-half teaspoon salt; bake in jelly-cake pans in quick oven. The jelly for the cake : One egg, a cup of sugar, three grated apples and one lemon ; stir till it boils and becomes thick, let it cool before putting between the layers. IMPEOMPTU JELLY CAKE. Mrs. P. B. Brown. One cup butter, two cups sugar, three cups flour, four eggs ; stir the sugar and butter to a cream, then add the yolks of the eggs, and lastly the beaten whites and flour. Have ready the jelly, made as follows: One grated apple, the grated rind and juice of one lemon, one cup sugar and one egg; boil until it jellies, stirring constantly ; cool before using. Bake your cake in jelly-cake pans, or in thin layers, putting the jelly between each layer as in ordinary jelly cake. JELLY CAKE. Mrs. John Edwards. One and one-half cups of sugar, one-half of butter, one- half of sweet milk, two and one-half of flour, three eggs. 352 THE HOME COOK BOOK. whites and yolks beaten separately, and add two teaspoons baking powder. The Jelly. — One cup of sugar, one egg, grate the rind and use the juice of one lemon, one tablespoon of water, one teaspoon of flour ; put your dish in a kettle of boiling water, and let it come to a boil ; have your cake ready and put it together. APPLE JELLY CAKE. Mrs. W. G. Morg^an. Prepare and grate three large apples, (Greenings pre- ferred,) the juice and rind of a lemon, half a cup oi sugar, one egg well beaten ; put the ingredients together in a tin basin; simmer until cooked, with constant stirring; set to cool until the cake is ready „ Take three eggs, stir whites and yolks separately; to a cup and a half of white sugar, add half a cup sweet milk and a piece of butter the size of an egg; mix butter and sugar together, four cups of flour and three teaspoons of baking powder; divide in four equal parts, and put in baking tins or jelly pans ; use the jelly as in other cases while the cake is hot. JELLY CAKE — MADE WITH THE YOLKS OF EGGS. Mrs. Brown. One and one-half cups sugar, one-halt cup butter, one- half cup milk, one egg and yolks of four; stir well, then sift in two cups flour and two teaspoons baking powder ; bake in five cakes. This makes a delicious cocoanut cake by spreading between, and on the top of the cakes, VALUABLE KKCIPES. 353 instead of jelly, a soft frosting, thickly strewn with des- sicated cocoanut, which has been soaked half an hour in warm milk. CHOCOLATE CAKE. Mrs. Monroe Frank. One cup of butter, two cups sugar, four cups flour, four eggs, three teaspoons of Royal Baking Powder, one cup sweet milk. For Frosting. — One-half cake Baker's chocolate, one- half cup sugar (pulverized); enough hot water to cover; set in a pan of boiling water over the fire three minutes ; when cold, add one-half teaspoon vanilla. Spread the same as for jelly cake. WHITE MOUNTAIN CAKE. Mrs. John Edwards, Rockford. Two cups sugar, two-thirds cup butter, whites of seven eggs well beaten, two-thirds cup sweet milk, two cups flour, one cup corn starch, two teaspoons baking powder ; bake in jelly-cake tins. Frosting. — Whites ot three eggs and some sugar beaten together — not quite as stiff as for frosting; spread over the cake ; add some grated cocoanut, then put your cakes together ; put cocoanut or frosting for the top. YELLOW MOUNTAIN CAKE. Nellie Spencer. Yolks of ten eggs, one cup butter, two of sugar, one of milk, three of flour, one teaspoon soda

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