Mrs. Wilson's Cook Book Part 11

Three-quarters cup of sugar, Yolks of two eggs.

Cream well and then add

Four tablespoonfuls water, One cup of flour, Two teaspoonfuls baking powder, Pinch salt.

Beat to mix, then cut and fold in stiffly beaten whites of two eggs.

Bake in well-greased and floured cake pan in slow oven thirty-five minutes.

SPONGE CAKE--THREE EGGS

Place in a mixing bowl

One cup of sugar, Yolks of three eggs.

Cream until light lemon color, then add

Six tablespoonfuls cold water, One and one-quarter cups flour, Two teaspoonfuls baking powder, Pinch salt

Beat just enough to mix. Then cut and fold in the stiffly beaten whites of three eggs. Bake in well-greased and floured cake pan with tube in centre in moderate oven forty minutes.

FRUIT CAKE

Place in mixing bowl

One-half cupful of brown sugar, One cupful of mola.s.ses, Two tablespoons of cocoa, One egg, One and one-half level teaspoonfuls of baking soda, One cup cold coffee, Three and one-half cupfuls sifted flour, One and one-half teaspoonfuls cinnamon, One teaspoonful nutmeg, One cupful seeded raisins, One-half cupful chopped nuts.

Beat to thoroughly mix and then pour in a greased and floured cake pan and bake in a moderate oven for one hour.

JELLY ROLL

Cover the bottom of an oblong pan with a greased and floured paper and then pour in sponge cake mixture one-quarter of an inch deep. Spread evenly and then bake for ten minutes in a hot oven. Turn on a cloth and then trim the edges. Spread with jelly and roll tightly in a cloth. Set aside to cool and then ice with water icing.

A SMALL ANGEL CAKE

One-half cupful sugar, One-half cupful flour, One-half teaspoonful cream of tartar.

Sift four times and then place whites of three large eggs in a bowl and beat until they will hold their shape. Now gently cut and fold in the sugar and flour. Pour into an ungreased tube pan and bake for thirty-five minutes in a moderate oven. When baked remove and turn upside down to cool.

ONE-EGG LOAF CAKE

Place in a bowl

Three-quarters cup of sugar, One egg, Four level tablespoonfuls of shortening, Two cups of sifted flour, Four level teaspoons of baking powder, One level teaspoonful of flavoring, Three-quarters cup of water.

Beat hard to mix for five minutes. Pour into prepared loaf-shaped pans and bake in a moderate oven for thirty-five minutes.

To prepare the pan, grease thoroughly and then dust well with flour, then pour in the batter.

To make a raisin cake spread three-quarters cup of raisins on top of the cake when it is in the pan ready to put in the oven. The rising dough will distribute the raisins through the cake.

One-half cup of currants, One cup finely chopped nuts, or One-half cup of finely chopped citron

One-half cup of finely chopped citron may replace the raisins. Or this cake may be baked in a tube pan and then cooled and split and filled with custard or sour cream cake filling and then iced with chocolate icing.

For a layer cake grease the layer cake pan, line with plain paper and then grease again. Now divide the dough into the two pans and spread the mixture higher on the sides, leaving the centre shallow. Bake in a moderate oven for eighteen minutes. Put the layers together as follows: spread one layer with jelly and then sprinkle lightly with cocoanut. Now place the top layer in position and then spread the top, then cover thickly with cocoanut. Finely chopped nuts may be used instead of cocoanut.

GINGER CAKE

Place in a mixing bowl

One cup of mola.s.ses, Three-quarters cup of sugar, Ten tablespoonfuls of shortening, Three and one-half cups of flour, One level tablespoon of baking powder, One cup of cold water, One teaspoon of baking soda, dissolved in the water, One egg, One teaspoon of ginger, One teaspoon of cinnamon, One-half teaspoon of cloves.

Beat to thoroughly mix and then divide and add the fruit to one part, the cocoanut or chopped nuts to the second part and bake the other part plain. Pour into well-greased and floured loaf-shaped pans and bake in slow oven for forty minutes.

SWISS CRUMB CAKE

Place in a mixing bowl

Three-quarters cup of brown sugar, Two cups of flour, One teaspoon of salt, Two tablespoons of baking powder, One teaspoon of cinnamon, One teaspoon of ginger, One-half teaspoon of cloves, One-half cup of cocoa.

Sift to mix and then rub in

One-half cup of shortening

and

One cup of syrup, Two cups of sour milk, Three-quarters teaspoon baking soda, Two cups of fine bread crumbs, One package of seedless raisins.

Dissolve the baking soda in the milk. Beat all hard to mix and then pour into well-greased and floured oblong pans and bake in a slow oven for one hour. Cool and ice with water icing. This cake is delicious and will keep, if wrapped in wax paper, for a month.

LOUISIANA CRULLERS

One cup of sour cream, One cup of sugar, One level teaspoonful baking soda, One level teaspoonful nutmeg, One egg.

Beat to thoroughly blend and then add four and one-half cupfuls of flour. Roll out on a floured pastry board and then cut and fry in hot vegetable cooking oil until they are golden brown. The temperature for cooking crullers in the oil is 360 degrees Fahrenheit.

MORAVIAN SPICE CAKE

One and one-half cups of brown sugar, Nine tablespoons of shortening, One egg, One cup of sour milk, One teaspoon of baking soda dissolved in the milk, Two teaspoons of cinnamon, One teaspoon of ginger, One-half teaspoon of allspice, One-half teaspoon of cloves, Five tablespoons of cocoa, Three and one-half cups of sifted flour, One level tablespoon of baking powder, One-half cup of chopped nuts, One-half package of seedless raisins.