Cakes
GENERAL DIRECTIONS FOR MAKING CAKE.—Cream the butter and sugar, usually beat the whites and yolks of eggs separately, mix the yolks with the butter and sugar, add the milk, sift the baking powder with the flour and stir in a little at a time then the whites of the eggs, then the flavoring. For cakes containing no butter beat the egg yolks until very light and thick. Add the sugar gradually beating until very light and spongy. Add flavoring and liquid. Have the whites beaten to a stiff froth adding them alternately with the sifted flour (mixed with the baking powder or cream of tartar) and cut both in very lightly.
GOLD CAKE.—Yolks of eight eggs, one and one fourth cups granulated sugar, three fourths cup butter, three fourths cup water, two and one half cups flour, two heaping teaspoons baking powder, one half teaspoon of lemon extract. Sift flour and measure, add baking powder and sift three times. Cream butter and sugar until light and creamy, add yolks beaten light and beat well together, then add water and flavoring and the flour. Beat hard. Bake in greased tin or in layers. Loaf cakes are nicer baked in a funnel cake pan.—Mrs. Fred Southard.
DELICATE CAKE.—One half cup of butter creamed with one cup of sugar until very light, add one half cupful of milk and one and one half cups of flour sifted with one teaspoon of baking powder. Lastly add the flavoring and stiffly beaten whites of four eggs. Bake in one sheet or in two layers and ice with brown carmel or white frosting. Nice for small family. For large layer cake double the recipe.—Mrs. Whitehead.
LULA'S WHITE CAKE.—One and one half cups of sugar creamed with one half cup butter until very light, add one cup of milk alternately with three cups of sifted flour. (Sift flour four times). Whites of six eggs beaten very stiff. When partly beaten add two even teaspoons of cream of tartar to the eggs. Dissolve one even teaspoon of soda in one tablespoon of the milk and add it with the milk. Cut in the beaten whites of eggs last, as you do for sponge cake. Flavor with lemon, vanilla or almond extract as preferred. Bake in a greased funnel tin. Bake twenty minutes in a moderately warm oven, then increase the heat and bake to fifty minutes or until done. Ice with boiled frosting.—Mrs. Whitehead.
GOLD CAKE.—One cup of butter, one and one half cups of sugar, eight yolks of eggs, three cupfuls of pastry flour, one teaspoon of baking powder, one teaspoon of lemon flavor. Cream butter and sugar, add the well whipped yolks, then the flour with baking powder and lastly the flavor. Two cupfuls of common flour with one cup of corn starch may be used instead of pastry flour.—Mrs. George Bruegger.
NO EGG CAKE.—One and one half cups of sugar, one quarter cup of butter, one cup of sour cream, two cups of chopped raisins, one teaspoon cinnamon, one half teaspoon cloves, one half teaspoon nutmeg, one tablespoon grated chocolate, one teaspoon of soda dissolved in hot water, four cups of flour. Mix spices and chocolate into flour, and add to the above, and add raisins dredged in flour. Bake one hour.—Mrs. George Bruegger.
MAHOGANY CAKE.—One half cupful chocolate cooked in one half cup of sweet milk, one and one half cups of sugar, one half cup of butter, two and one half cups of flour, one half cup sweet milk, three eggs, level teaspoon of soda, dissolved in milk. Bake in layers.—Mrs. Wolpert.