Stevenson Memorial Cook Book Part 41

POOR MAN'S CAKE

Mrs. K. Larson

One tablespoon b.u.t.ter; one cup sugar; one teaspoonful soda; one teaspoonful baking powder; two cups flour; one cup raisins; two teaspoons vanilla; one teaspoonful allspice; one cup sour milk; one egg beaten.

RYE BREAD TORTE

Mrs. Harry M. Boon

Four eggs, separate yolks and whites; three-fourths cup b.u.t.ter; one and three-fourths cups each of sugar and rye bread. Let the rye bread dry so it can crumble. Baked in two layers with whipped cream between makes a very rich cake.

DARK CAKE

Mrs. C. A. Carscadin

One-half cup brown sugar; one egg; one-quarter cup each of b.u.t.ter, mola.s.ses and strong coffee; one and one-quarter cups flour; one-half cup each of raisins and currants; one-half teaspoonful each of soda, cinnamon and cloves; one-quarter teaspoonful mace. Mix together in above order and bake.

DEVIL'S CAKE

Mrs. R. H. Wheeler

Part 1: One cup light brown sugar; one cupful Baker's chocolate (two squares); one-half cupful milk; thoroughly cook in double boiler and when cool mix with part 2.

Part 2: One-half cupful b.u.t.ter (scant); one cupful brown sugar; yolks of three eggs; one-half cupful milk; two cupfuls flour; one teaspoonful soda dissolved in two tablespoonfuls warm water.

Chocolate Frosting: One cupful sugar; b.u.t.ter size of a walnut; four tablespoonfuls cream; dessertspoonful vanilla; two squares Baker's chocolate. Cook in double boiler slowly.

White Frosting: Whites of four eggs; two cupfuls sugar; two tablespoonfuls water; one cup nutmeats; two teaspoonfuls vanilla. Cook six or seven minutes in double boiler.

DEVIL'S FOOD CAKE

Sue C. Woodman

Yolk of one egg; one-half cup milk; two squares Baker's chocolate; one tablespoonful b.u.t.ter. Cook till thick. Add one cup sugar; one-half cup milk; one-half cup flour; one teaspoonful soda; one teaspoonful vanilla; bake in two layers.

Filling: One tablespoonful cocoa; one tablespoonful corn starch; one-half cup sugar; a small piece b.u.t.ter; one-half cup chopped raisins; one cup milk; one teaspoonful vanilla. Cook until thick.

SPICE CAKE

Mrs. Harry M. Boon

Three-fourths cup sour milk; three-fourths teaspoonful soda; one cup sugar; one-half cup chopped raisins; one-quarter cup chopped walnut meats; piece of b.u.t.ter size of an egg; two eggs; two level teaspoonfuls cinnamon; one-half teaspoonful each nutmeg and ginger; one and one-half cups flour, sifted. Bake in medium oven three-quarters of an hour.

SOUTHERN PORK CAKE

Miss Katharine Orr

One-half pound fat salt pork, minced; one and one-half pounds seeded raisins; three eggs; five cups flour; one cup nut meats; two cups (large) sugar; one cup of mola.s.ses; one teaspoonful soda in dry flour; two teaspoonfuls cinnamon in dry flour; one teaspoonful cloves in dry flour. Pour one pint boiling water over salt pork in bowl, and add all ingredients, whip eggs and put in last next to flour. Bake one hour.

MRS. ROOSEVELT'S RECIPE FOR SPICE CAKE

Mrs. Theodore Roosevelt

One cup b.u.t.ter; two cups sugar; one cup milk; four eggs; four cups flour; two teaspoonfuls Royal Baking Powder; one teaspoonful ground cinnamon; one-half teaspoonful nutmeg.

BLACK FRUIT CAKE

Mrs. N. L. Hurlbut

Four pounds dried brown sugar; one pound flour, browned; three-fourths pound b.u.t.ter; one wine gla.s.s each of milk, mixed with one of brandy and one of wine; one teaspoonful of soda; one cup mola.s.ses; three pounds currants; three pounds raisins; one pound citron; ten eggs; two teaspoonfuls each allspice and cloves; two tablespoonfuls cinnamon and one whole nutmeg. Cream b.u.t.ter and sugar together; mix soda in the milk with the brandy and wine; then mola.s.ses and spices; beat eggs separately. Put paper in bottom of pans and bake in slow oven two hours.

CINNAMON CAKE

Bertha Z. Bisbee

One cup each of granulated sugar and milk; two cups flour; a pinch of salt; one tablespoonful b.u.t.ter or lard; two teaspoonfuls baking powder; one egg. Put batter in pan, sprinkle brown sugar thickly over the top, also cinnamon; put lumps of b.u.t.ter all over top. Bakes in about fifteen minutes.

FILLINGS AND ICINGS

COCOANUT FILLING

Boil together one cupful sugar and one-half cupful water until they form a soft ball when tested in cold water; pour slowly while hot into the stiffly beaten whites of two eggs, beating all the time. When stiff add one teaspoonful vanilla extract and one cupful cocoanut. Put between layers of a cake.

CUSTARD FILLING

Dissolve two tablespoonfuls cornstarch in a little milk, put in double boiler with a scant cupful milk and one teaspoonful b.u.t.ter; stir until it begins to thicken; beat the yolks of two eggs and one-half cupful sugar until very light; pour on some of the boiling custard; now turn this back into the double boiler and stir a few minutes, adding flavoring. When cool spread between layers of cake and sprinkle cocoanut or ground nuts over; cover top of cake with thin layer of the custard and sprinkle with nuts.

ORANGE FILLING

Miss Edmonds

Mix one-half cup sugar and two tablespoonfuls flour; add grated rind of one-half orange and one-quarter cupful of orange juice and one-half tablespoonful lemon juice; one egg, slightly beaten; melt one teaspoonful b.u.t.ter and add the mixture, stirring constantly until it reaches the boiling point. Cool before using.