CAKE

Plain Chocolate Cake

Cream the butter; add the sugar very gradually, yolks of eggs well beaten, flour in which the baking powder and salt have been sifted, milk, and chocolate mixed with water. Beat well; add beaten whites, pour into buttered pans, and bake forty to fifty minutes in a moderate oven. This cake may be baked in small cakes by omitting one fourth cup flour.

Chocolate Cake No. 2

Melt chocolate, add boiling water, and cook over hot water until smooth. Cream butter; add sugar gradually; when of a creamy consistency, add chocolate mixture, yolks of eggs well beaten, flour in which salt and baking powder have been sifted, and milk. Beat well; cut and fold in well-beaten whites; add flavoring. Pour into buttered pans and bake in a moderate oven thirty or forty minutes. Frost with [White] or [Chocolate Frosting].

This mixture may be used for layer cakes by omitting one fourth cup flour and baking in layer cake pans.

Chocolate Raisin Cake

Cream butter; add sugar gradually, grated chocolate, raisins, cinnamon, baking powder and salt sifted with flour, milk. Beat well; add flavoring and well-beaten whites of eggs. Bake in deep buttered pans, forty minutes. This amount will make two loaves. The wine or brandy may be omitted, in which case, use one cup of milk instead of three fourths cup.

Chocolate Pound Cake

Cream butter; add sugar gradually, yolks of eggs beaten until thick and lemon-colored, flour, citron, salt. Beat well; cut and fold in whites of eggs beaten until stiff. Pour into buttered pans and bake one hour in a moderate oven. This cake may be baked in a buttered dripping pan and when cold cut into fancy shapes and iced.

Devil’s Food

Cream the butter, add the sugar, the chocolate melted, eggs well beaten, flour sifted with baking powder, salt and spices, and the milk. Beat well, and bake in angel cake pan. Frost with [Chocolate] or [Marshmallow Frosting].

Cocoa Cake

Mix in the order given and beat well for five minutes. Bake in buttered pan thirty to forty minutes in moderate oven.

WALNUT CHOCOLATE CAKE
Plate IX. For Receipt see [page 262]

Walnut Chocolate Cake

Cream butter; add sugar, yolks of eggs well beaten and flour in which baking powder has been sifted, milk, and chocolate which has been moistened with hot water; beat well and add walnut meats. Bake in buttered jelly cake pans about twenty minutes.

Spread one cake with one half cup of Lowney’s Sweet Chocolate Powder moistened with one fourth cup boiling water and flavored with one teaspoon vanilla. Sprinkle with broken walnuts, cover with other cake, and ice with White Frosting. See colored illustration, [Plate IX], opposite.

CHOCOLATE SPONGE CAKE
Plate X. For Receipt see [page 262]

Chocolate Sponge Cake

Beat yolks until lemon-colored and thick; add sugar and continue beating. Mix chocolate with water, add to sugar mixture; cut and fold in flour, salt and beaten whites. Flavor and bake in buttered pan in a moderate oven three quarters of an hour. See colored illustration, [Plate X], opposite p. 262.

COCOA PARFAIT
Plate XI. For Receipt see [page 302]

Chocolate Nut Cakes

Cream butter; add sugar, flour in which baking powder has been sifted, and milk, and beat well; add whites of eggs beaten stiff and nut meats; then add chocolate and vanilla. Pour into buttered gem pans and bake in hot oven twenty-five minutes.

COCOA FRAPPÉ
Plate XII. For Receipt see [page 295]

Simple Butter Cake

Follow directions for making [Butter Cake], and bake in a loaf in a moderate oven forty minutes, or in rounds twenty minutes.

Currant Cake

Add one cup currants to [Simple Butter Cake]. Bake in loaves or rounds.

Layer Cake

Bake [Simple Butter Cake] in four square shallow pans. Fill with [Lemon Cream], [Cocoanut Cream], [Chocolate Cream], or Jelly.

Gold Cake

Follow directions for [Butter Cake], and bake in loaves or rounds.

Silver Cake

Follow directions for mixing [Butter Cake]. Bake in loaves or rounds in moderate oven.

Nut Cake

Add one cup chopped walnuts to [Silver Cake] mixture, and flavor with vanilla instead of almond.

Orange Cake

Mix as [Butter Cake], and bake in two-layer cake pans twenty minutes. Cool, fill with [Orange Filling], and cover with [Orange Frosting].

Cream Pie

Use rule for [Orange Cake]. Fill with [Cream Filling], and sprinkle top with powdered sugar.

Spice Cake

Mix and sift dry ingredients, add butter, sugar, eggs and milk, and beat until smooth. Bake in a moderate oven forty minutes. One cup chopped raisins, or one cup chopped dates may be added to this cake.

Marble Cake

Cream butter; add sugar, yolks of eggs beaten until thick, flour in which baking powder has been sifted, alternately with milk and egg whites, beaten until stiff. To one third of this mixture add the spices. Pour into pan the light and dark mixtures irregularly.

Jelly Roll

Sift baking powder and salt with flour, and follow directions for making [Sponge Cake]. Pour into medium-sized buttered dripping pan to depth of one half inch. Bake in a moderate oven ten to twelve minutes; turn on to a wet cheese cloth sprinkled with confectioner’s sugar. Cut off edges of cake, spread with warm Jelly, and roll. Work quickly.

Pound Cake

Cream butter; add flour. When well blended, add yolks of eggs beaten until thick, then sugar with nutmeg, whites of eggs beaten until stiff, and wine and brandy. Bake in loaves or small cakes.

Fruit Cake

Cream butter; add sugar, eggs well beaten, and remaining ingredients. Pour into buttered and papered pans. Steam three hours and bake two hours.

Raised Fruit Cake

Mix all ingredients except eggs and fruit. Raise over night. In the morning add eggs and fruit; cover and raise again; pour into buttered and papered pans; let it rise one hour. Bake in moderate oven one and one half to two hours.

Imperial Cake

Mix as [Butter Cake], adding fruit last. Bake in buttered and papered pans in a moderate oven one hour.

Fig Cake

Use rule for [Orange Cake]. Bake in layers. Fill with [Fig Filling], and sprinkle with confectioner’s sugar.

Marshmallow Cake

Bake [Silver Cake] in layers. Fill and frost with [Marshmallow Frosting].

Chocolate Marshmallow Cake

Add four squares melted chocolate to [Silver Cake]. Bake in layers, and fill and cover with Marshmallow Frosting.

Mocha Cake

Use rule for [Hot Water Sponge Cake]. Bake in layers. Cool; cut in rounds; arrange in three layers, with confectioner’s frosting between; spread sides and top with Mocha Frosting; sprinkle sides with cocoanut, and garnish top with Mocha Frosting put through pastry bag.

If a coffee cake is preferred, substitute hot coffee for hot water in [Hot Water Sponge Cake].

Plain Sponge Cake No. 1

Beat yolks ten minutes; add sugar; beat five minutes; add lemon juice and flour; when well blended, add stiffly beaten whites, cutting and folding them in.

Pour into angel cake pan and bake in a moderate oven one hour.

Plain Sponge Cake No. 2

Beat yolks until lemon-colored and thick; add sugar, rind and juice of lemon. Cut and fold in the well-beaten whites, also the sifted flour. When thoroughly blended, pour into buttered and papered pan and bake thirty to forty minutes.

Hot Water Sponge Cake

Beat egg yolks until lemon-colored and thick; add sugar and continue beating. Add flour, mixed and sifted with baking powder and salt, hot water, and whites of eggs beaten until stiff, with lemon juice added.

Simple Chocolate Cake

Mix cocoa, spice, flour, baking powder, and salt; beat the yolks of eggs until lemon-colored and thick; add sugar and beat well; add lemon juice and rind; when well blended, add chocolate mixture and the beaten whites of eggs. Bake in buttered shallow pans twenty minutes in a moderate oven. When cool put together with Chocolate Frosting or [Currant Jelly] or White Mountain Cream.

Cold Water Sponge Cake

Beat yolks of eggs until lemon-colored and thick; add sugar, rind and juice of lemon, water, flour in which salt and baking powder has been sifted. When well blended, cut and fold in the beaten whites of eggs. Bake in two pans thirty to forty minutes.

Cream Sponge Cake

Cook water and sugar until it threads. Beat egg yolks until lemon-colored and thick. Add sugar sirup, lemon juice and rind, and beat until mixture is cold. Cut and fold in the beaten whites and flour. Bake in an angel cake pan forty to fifty minutes.

True Sponge Cake

Follow directions for making Sponge Cake. Bake in a deep pan forty to sixty minutes.

Angel Cake

Beat egg whites on platter with wire beater. When foamy, add cream of tartar; when stiff, add sugar gradually. Sift flour four times with salt. Cut and fold into egg mixture. Add vanilla, bake one hour in moderate oven in angel cake pan. Invert pan on cake cooler and allow it to drop out itself. If too brown, wrap in wet cheese cloth for ten minutes; then brown may be easily removed.

Sunshine Cake

Beat yolks until lemon-colored and thick; add sugar and flavoring and continue beating. Mix and sift flour and cream of tartar four times. Cut and fold in stiffly beaten whites, alternately with flour. Bake in an angel cake pan one hour in a moderate oven.

Chocolate Cake

Follow rule for mixing [Butter Cake] and bake in loaf or rounds in moderate oven.

Almond Cake

Use rule for [Silver Cake]. Bake in shallow pan; sprinkle with powdered sugar and chopped almonds. Bake twenty to thirty minutes in moderate oven.

Bride’s Cake

Use rule for [Silver Cake] and bake in angel cake pan forty to sixty minutes.

Lemon Queens

Make as [Butter Cake] and bake in buttered lemon queen pans twenty to thirty minutes.

Cream Puffs

Boil sugar, water and butter one minute; add flour all at once. Beat until mixture leaves side of the pan in a mass, add eggs, one at a time, beating thoroughly. When all eggs are used, beat five minutes; drop from tip of tablespoon on to a buttered sheet and bake one half hour in quick oven. Fill with [Cream Filling], Strawberry Filling, [Chocolate Filling], or Whipped Cream.

Éclairs

Use rule for [Cream Puffs]. Put mixture in pastry bag or shape in strips three and one half inches long and one inch wide, on buttered sheet. Bake twenty to thirty minutes in quick oven.

Fill with [Cream], [Chocolate], [Coffee], or Strawberry Filling, and brush tops with melted [Fondant], [Chocolate Frosting], or [Confectioner’s Frosting].

Lady Fingers

Beat yolks until lemon-colored and thick; add sugar and continue beating. Add lemon rind and the egg whites, beaten to a stiff froth. Cut and fold in the flour and salt. Shape on buttered sheet, using tablespoon or pastry bag and tube, four inches long and one inch wide. Sprinkle thickly with powdered sugar.

Bake twelve minutes in a moderately hot oven.

Sponge Drops

Use rule for [Lady Fingers]. Drop from a tablespoon in rounds the size of a silver dollar on buttered sheet. Sprinkle with powdered sugar and bake as [Lady Fingers].

Sugar Cookies

Cream butter; add sugar, yolks well beaten, flour, baking powder, and salt, milk, and whites beaten to a stiff froth, and enough more flour to make of consistency to roll. Cut off a small piece of dough, roll on floured board, sprinkle with granulated sugar, shape with cooky cutter, and bake ten minutes. Save all trimmings until the last. Do not mix trimmings with fresh dough.

Soft Sugar Cookies

Cream the butter, add sugar, and when creamy the remaining ingredients. Chill. Roll, cut in rounds and bake in a quick oven.

Sand Cookies

Mix as [sugar cookies]; roll; shape with doughnut cutter; brush with water or white of egg; sprinkle with cinnamon mixture. Decorate with halves of almonds. Bake in a quick oven.

Nut Cookies

Mix like [Sugar Cookies]. Add nuts; drop from a teaspoon on to buttered sheet. Decorate with halves of nuts. Bake in quick oven.

Almond Cookies

Mix in the order given. Chill, roll, brush with white of egg, sprinkle with granulated sugar, cut, and bake in a quick oven.

Bangor Brownies

Put all ingredients in bowl and beat until well mixed. Spread evenly in buttered baking pan. Bake and cut in strips.

Creoles

Mix all ingredients in bowl; beat well. Fill small buttered fluted tins one half full. Decorate with pecans. Bake twelve to fifteen minutes.

Hermits

Mix ingredients in order given. Roll mixture one quarter inch thick. Shape with cooky cutter. Put one raisin in center of each round. Bake in moderate oven twelve to fifteen minutes.

Chocolate Wafers

Mix in the order given. Beat well. Pour into buttered pans in thin layers. Bake in quick oven six to eight minutes. Cut in long narrow strips while hot, and serve cold.

CHOCOLATE JUMBLES
Plate XIII. For Receipt see [page 275]

Wafers

Cream the butter and add other ingredients. Spread on inverted buttered tins. Bake in quick oven, cut in squares, and roll. If this is done on top of the range, there will be less danger of the wafers breaking.

Nut Wafers

Sprinkle finely chopped nuts on the wafers just before baking.

CHOCOLATE WALNUT WAFERS
Plate XIV. For Receipt see [page 275]

Chocolate Jumbles

Mix in the order given, toss on to a floured board, and roll to an inch in thickness. Cut out with a doughnut cutter. Just before putting into the oven, dust over with granulated sugar and bake ten minutes. See colored illustration, [Plate XIII], opposite p. 274.

LOWNEY’S CHOCOLATE HERMITS
Plate XV. For Receipt see [page 275]

Chocolate Walnut Wafers

Cream butter; add dry ingredients, milk and flavoring. Spread on inverted pans which have been well buttered. Sprinkle with chopped nuts. Bake in moderate oven. Crease immediately on removing from oven. See colored illustration, [Plate XIV], opposite p. 274.

CHOCOLATE SWEDISH MERINGUES
Plate XVI. For Receipt see [page 276]

Lowney’s Chocolate Hermits

Cream butter; add sugar, eggs, raisins, flour in which baking powder has been sifted, chocolate melted in water, salt and cinnamon. Drop from a teaspoon on to a buttered baking sheet, put a raisin in the center of each hermit, and bake in a moderate oven. See colored illustration, [Plate XV], opposite p. 275.

Chocolate Swedish Meringues

Beat the whites of eggs until foamy; add cream of tartar, sugar and cocoa. Continue beating until spoon will stand up in mixture; add vanilla and fold in the flour. Bake in buttered shallow pans in a moderate oven about twenty minutes. Put cakes together with following filling, and decorate top with filling and candied fruit and nuts.

Filling

Melt one half pound marshmallows. Cook one cup sugar and one third cup boiling water until, when dropped from tip of a spoon, a thread is formed. Pour slowly on to melted marshmallows, add one half teaspoon vanilla, and beat until thick enough to spread. Put between and on top of cakes. Sprinkle with chopped nuts, raisins, cherries and angelica. This may be made in one large cake or cut in small ones the shape of dominoes and decorated in the same way. See colored illustration, [Plate XVI], opposite p. 275.

Cornucopias

Shape [Wafers] as soon as taken from the oven. Fill with Whipped Cream, or Cream Fillings of various flavors.

Chocolate Dominoes

Mix the ingredients with enough orange juice to make the mixture of the consistency to spread. Knead on a sugared board. Cut in shape of dominoes, coat with melted chocolate, and decorate with pieces of almonds.

Chocolate Angelettes

Beat whites; add cream of tartar and sugar, and continue beating. Cut and fold in salt, chocolate, flour. Flavor and drop by spoonfuls on to a buttered sheet; sprinkle with confectioner’s sugar and bake in a moderate oven.

Chocolate Cookies

Cream butter; add remaining ingredients. Chill, roll, and shape. Bake in a moderate oven.

Chocolate Macaroons

Mix almond paste and sugar, until the mixture feels like meal; add whites of eggs, one at a time, and work with a spatula until there are no lumps; add chocolate, salt and vanilla. Drop from a teaspoon on to a buttered paper; bake twenty to thirty minutes in a slow oven. Remove from paper as soon as cooked. If baked in a quick oven, they will not be a success.

Cocoa Cocoanut Cookies

Mix ingredients in order given. Chill, roll ¼ inch thick, and shape with cooky cutter. Bake in moderate oven.

Lowney’s Brownies

Cream butter, add remaining ingredients, spread on buttered sheets, and bake ten to fifteen minutes. Cut in squares as soon as taken from oven.

Mushroom Meringue

Make a round of meringue mixture size of a quarter. Shape stems by drawing mixture upward. Sprinkle tops with cocoa. Bake in moderate oven. Remove from paper and press stems into bottom of rounds to resemble mushrooms.

Macaroons

Mix almond paste and sugar until like meal. Add one egg white at a time and mix thoroughly. When well blended, shape on buttered paper in small rounds. Bake on inverted dripping pan in a very slow oven. Remove from paper immediately.

Doughnuts

Beat eggs; add sugar, dry ingredients sifted, and milk. Beat well. Add flour to make a soft dough. Chill over night if possible.

Roll to one inch thickness; cut with doughnut cutter; fry in hot fat, turning often. Drain on brown paper.

Crullers

Add to doughnut mixture two tablespoons butter. Roll one quarter inch thick. Cut in pieces four inches long and two inches wide. Make two slits in each, twist slightly, and fry in hot fat.

Hard Gingerbread

Cream butter; add remaining ingredients. Spread quarter inch thick on buttered inverted dripping pan. Roll with creased rolling pin. Bake in quick oven. Cut in squares. Cool and keep in air-tight receptacles.

Molasses Drops

Pour boiling water over butter; add remaining ingredients, using sufficient flour to make a drop batter. Drop from tablespoon on to buttered tin. Bake in moderate oven fifteen minutes.

New York Gingerbread

Cream butter; add flour. Add remaining ingredients and beat ten minutes. Bake in buttered bread pan forty-five to sixty minutes.

Meringues

Add salt to eggs; beat until very stiff. Add two tablespoons sugar, beat five minutes. So continue until half the sugar is used. When very stiff, cut and fold in the remaining sugar. Drop by spoonfuls on to wet paper on inverted dripping pan. Bake in slow oven thirty minutes. Remove from paper; take out uncooked portion; dry in oven. Cool and fill with Whipped Cream or Ice Cream. Arrange in pairs.

Chocolate Meringues

Substitute one half cup Lowney’s Premium Chocolate for the one half cup cocoanut in the receipt for [Cocoanut Meringues].

Chocolate Cocoanut Meringues

Add one half cup Lowney’s Premium Chocolate to the receipt for [Cocoanut Meringues].

Cocoanut Meringues

Beat the whites until dry, add sugar, and continue beating. Cut and fold in remaining ingredients. Shape, using pastry bag and tube. Bake in a very moderate oven.

Superior Gingerbread

Mix ingredients in order given. Beat well and bake in loaf thirty minutes, or in muffin pans twenty minutes.

Sour Milk Gingerbread

Mix and sift dry ingredients; add remaining ingredients, beat well, pour into buttered pan, and bake twenty to thirty minutes.

Hot Water Gingerbread

Mix and sift dry ingredients; add remaining ingredients. Bake twenty to thirty minutes.

Rochester Gingerbread

Melt the beef drippings, add remaining ingredients, beat well, and bake in deep bread pans in a moderate oven.

Ginger Snaps

Boil shortening and molasses two minutes. Add remaining ingredients, mixed and sifted. Beat well; chill over night. Roll very thin. Shape with knife or cutter. Bake on buttered pan in quick oven eight to ten minutes.