Stevenson Memorial Cook Book Part 39

One and one-half cups sugar; one-half cup b.u.t.ter; one cup sweet milk; two cups flour; one teaspoonful baking powder; whites of four eggs.

Cream sugar and b.u.t.ter, add milk, then flour and baking powder. Lastly, add whites of eggs, stirring very little after whites are in.

WHITE CAKE (LAYER)

Mrs. Knap

Whites of eight eggs; one and one-fourth cups of granulated sugar; one-half cup water; three-fourths cup b.u.t.ter; two and one-half cups flour; two heaping teaspoonfuls of baking powder. Flavor.

SUNs.h.i.+NE CAKE

Mary Roberts

Whites of seven eggs; yolks of five eggs; two-thirds cup flour, sifted five times; one cup sugar; one pinch salt; one-third teaspoonful cream of tartar; extract to taste. Beat whites very stiff, then add sugar; beat lightly, then add yolks beat thoroughly; add flour, stir lightly; then add extract. Put cream of tartar in eggs when half beaten.

GOOD LAYER CAKE

Mrs. H. D. Sheldon

One cup sugar; one-half cup b.u.t.ter; two eggs; one cup milk; two and one-half cups flour; two teaspoonfuls baking powder; flavoring. Cream sugar and b.u.t.ter, add eggs beaten lightly, then milk. Sift flour three times before measuring, baking powder with flour in final sifting.

GOOD LAYER CAKE

Mrs. W. F. Barnard

One-half cup b.u.t.ter; one cup sugar; one-half cup sweet milk; three eggs, beaten separately; one and one-half cups flour; one and one-half teaspoonfuls baking powder. Cream b.u.t.ter and sugar; add milk, yolks, flour and baking powder, and fold in whites. Bake in two layers or loaf.

GRAFTON CAKE

Mrs. Floyd E. Jennison

Beat two tablespoonfuls of b.u.t.ter (or subst.i.tute) to a cream; add gradually one and one-half cups of sugar; the yolks of two eggs (beaten light) and one cupful of warm water. Stir in two and one-half cups of pastry flour and beat continuously for five minutes. Add two teaspoonfuls of baking powder, one of vanilla and beat again. Now add the stiffly beaten whites, folded in carefully. Bake in two layers.

THE ROBERT E. LEE CAKE

Mrs. Deborah Kaufman

Three eggs; one cup sugar; one-half cup hot water; one and one-fourth cups flour; one teaspoonful baking powder; the grated rind of one orange. Beat sugar and yolks of eggs with small portion of orange peel and half of the beaten whites of eggs. Add hot water, and last the sifted flour with baking powder, and pinch of salt. Bake in two layers in hot oven.

Filling: The rest of the grated rind of orange, half cup sugar, the remaining whites of eggs; whip together and place between layers while cake is hot.

CRUMB CAKE

Mrs. A. Donald Campbell

One cup sugar; one cup flour; one-half cup b.u.t.ter; rub all together with one-half teaspoonful cinnamon and nutmeg; one-half teaspoonful salt. Set aside one-half cup of mixture. Then to portion left add one good sized cup of flour, two teaspoonfuls baking powder, one-half cup of milk, one egg. Mix thoroughly and put in baking pan and sprinkle the mixture, set aside, on top and bake slowly.

WHEATLESS SPONGE CAKE

Sabin School

Four eggs; three-fourths cup sugar; one-fourth cup corn starch; one-fourth cup potato flour; one-fourth teaspoonful vanilla. Beat whites of eggs stiff, add sugar and beat again. Add yolks beaten separately; fold in corn starch and potato flour sifted together; add vanilla. Bake in slow oven thirty-five minutes.

SPONGE CAKE

Mrs. E. P. Rowen

Two eggs, well beaten together; one cup sugar, beat into eggs for five minutes; one cup flour; one heaping teaspoonful baking powder in flour; one-half cup boiling water added last. Put into oven immediately.

PRUNE CAKE

Mrs. C. B. Martin

One and one-half cups sugar and two tablespoonfuls b.u.t.ter creamed; yolks of three eggs; white of one egg; add one cup chopped prunes, sweetened and cooked; English walnuts; one teaspoonful cinnamon; one-fourth teaspoonful cloves; little nutmeg; one cup sweet milk; level teaspoonful soda; heaping teaspoonful baking powder; two and one-half cups flour.

Makes three layers.

Icing: Cream two cups pulverized sugar and one tablespoonful b.u.t.ter; add whites of two eggs beaten stiff.

WAR CAKE

Mrs. M. A. Flanders

One-half cup corn syrup; four scant tablespoonfuls b.u.t.ter; one-half cup milk; one egg, white and yolk beaten separately; fourteen graham crackers rolled fine; two tablespoonfuls flour; one teaspoonful baking powder; one-half teaspoonful vanilla; two tablespoonfuls chopped nuts and two tablespoonfuls raisins.

EGGLESS, MILKLESS, b.u.t.tERLESS CAKE

Mrs. C. E. Seaton

Put in a saucepan one cupful of brown sugar; one cupful of water, two cupfuls of seeded raisins; one-third cupful of lard; one teaspoonful of cinnamon, one-quarter teaspoonful nutmeg; one-half teaspoonful cloves, ground, and a pinch of salt. Place over the fire and boil for five minutes. Let cool, then add one teaspoonful soda dissolved in a little hot water; two cupfuls flour, in which one-half teaspoonful of baking powder has been sifted. Put in a loaf cake pan and bake one hour in a moderate oven.

b.u.t.tERLESS, EGGLESS, MILKLESS CAKE

Mrs. M. A. Flanders

Two cups raisins; one-half teaspoonful allspice; one-half teaspoonful cinnamon; two tablespoonfuls shortening; one-half teaspoonful salt; one cup boiling water; one cup brown sugar; one-half cup dates; boil five minutes; when cool, add two cups flour, one teaspoonful baking soda, dissolved in warm water. Bake in a loaf.