Angel Food Cake
Whites of 8 large or 9 medium eggs, 1 1/4 cups granulated sugar, 1 cup cake flour, 1/2 tsp cream of tartar, pinch of salt added to eggs before whipping, 1 tsp vanilla. Sift sugar once. Sift flour once, then measure and sift 3 times. Whip eggs about half, then add cream of tartar and whip until eggs are stiff enough to hold up in peaks, but not dry. Fold in sugar first. Fold in flavoring, then sift a small amount of flour. Fold in carefully until all is used. Put in an ungreased tube pan. Bake in moderate oven and bake about 35-45 minutes.
-Mrs. M. A. Allen
Angel Food #2
Whites of 11 eggs
2 cups sugar
1 cup flour
1/2 tsp salt
Scant tsp cream of tartar
1 tsp vanilla
Sift all dry ingredients several times. Fold in whites. Cook 1 hour in slow oven. Put cup of water in oven.
-Bess Healy
Chocolate Angel Food
Whites of 10 eggs, beaten slightly; then add 1 tsp fresh cream of tartar. Beat whites till dry and stiff. Add 2 cups sugar, sifted 3 times with 1/2 cup cocoa. Add gradually to eggs; then fold in 1 cup pastry flour, which has been sifted 3 times, and lastly 2 tsp vanilla. Bake in tube pan 45 minutes in oven about as low as it will go. Then for 15 minutes more turn fire up a little. Test and when done, invert till cool. Ice with seven minute icing.
-Mrs. Albert P. Reed
Apple Sauce Cake
1 cup brown sugar, 1 1/2 cups apple sauce, 2 1/2 cups flour, 1/2 cup shortening, 1 lb raisins, 1 tsp cloves, 1 tsp cinnamon, 1 tsp nutmeg, 2 tsp soda, 1/2 tsp salt, 3 Tbsp vinegar. Bake in slow oven about 1 hour.
-Mrs. Karl Waldron
Bake Alaska Sponge Cake
6 egg yolks
1 cup sugar
1 cup flour
2 tsp baking powder
1/4 tsp salt
1/2 cup boiling water
1 tsp lemon juice
Beat egg yolks with a rotary beater until thick and lemon colored. Add the sugar gradually, beating all the while. Sift flour once before measuring. Sift flour, baking powder, and salt together. Add the boiling water, flour mixture and the lemon juice to the egg mixture and beat well, still using the rotary beater. Place batter in ungreased pan and bake. The spring form pan in which the bottom has been inverted to form a depression in the center of the cake is the correct size or a regular Mary Ann cake pan can be used. Bake 40 minutes in moderate oven. 12-16 servings.
Meringue and Filling 6 egg whites, 1 cup sugar, 2 qts strawberry ice cream. When the cake has cooled and it is time to serve the dessert, make the meringue by beating the egg whites very stiff and then gradually beating in the sugar. Place in the cake on a paper on a board and fill the depression in the cake with ice cream. Cover the ice cream and the sides of the cake with a thick icing of meringue. Be sure ice cream is thoroughly covered so that the oven heat will not melt it. Place in oven a few minutes until meringue is delicately browned. Remove from the oven, slip cake from board onto serving platter and serve at once. Bake 3-5 minutes. (Note: to make 1/2 this recipe make 1/2 cake recipe in bread loaf pan. When cooled place 1 qt brick ice cream on top of loaf cake. The cake must extend out a little beyond the ice cream on all sides. Cover with 1/2 meringue mixture and bake in the same way.)
Banana Cake
1/2 cup shortening, 1 1/2 cups sugar, 2 eggs, 2 cups flour, 2 bananas sliced, 1/2 tsp baking powder, 3/4 tsp soda, 1/2 tsp salt, 1/4 cup sour milk, 1 cup mashed bananas (2 or 3), 1 tsp vanilla, 1 cup cream, whipped and sweetened. Cream shortening and add sugar gradually. Add the well beaten eggs. Sift flour once before measuring. Sift flour, baking powder, soda and salt together and add alternately with the sour milk and bananas which have been mashed through a sieve. Add flavoring, pour into greased and floured layered cake pans and bake 30 minutes. When layers are cold, put together with whipped cream and sliced bananas for filling and spread whipped cream over top of cake. Lay slices of bananas over top of cake. Part of cake may be prepared as directed for immediate use and remainder may be iced with white icing.
Banana Cake (Loaf or Layer)
1/2 cup butter, 1 1/2 cups sugar, 3 eggs, 4 Tbsp sour cream or buttermilk, 2 cups flour, 1 tsp soda, 1 tsp baking powder, 2 bananas. Cream butter and sugar. Add eggs, well beaten. Add sour cream or buttermilk. To this mixture add mashed bananas (2 bananas should make 1 cup mashed). Then add flour, which has been sifted with baking powder and soda. Beat well. Bake 40 minutes for loaf cake, or 20 minutes for layer cake. Frost with seven-minute icing.
-Mrs. G. W. Carlson
Blitz Kuchen
1 1/2 cups sugar, 1/2 cup butter, 4 whole eggs added 1 at a time, 1/2 cup milk, 2 cups flour, 1 tsp baking powder and flavoring. Spread in pan and cover with split almonds and sugar and cinnamon.
-Mrs. Lewis Miner
Birthday Cake
3/4 cup shortening
2 cups sugar
3 1/4 cups flour
3/4 tsp salt
5 tsp baking powder
1 1/2 cups milk
1 1/2 tsp flavoring
3 egg whites
Cream shortening and add the sugar gradually. Sift the flour once before measuring. Mix and sift flour, salt and baking powder and add alternately with milk. Add the flavoring – vanilla and almond together are good – fold in the stiffly beaten egg whites. Pour into well greased and floured pans and bake 30 minutes in moderate oven. Serves 16.
Blitz Torte #1
1/2 cup butter, 1/2 cup sugar, creamed, 4 egg yolks, beaten, 4 Tbsp milk, 1 tsp vanilla, 1 cup pastry flour, after it is sifted. Bake in 2 layers, add 4 egg whites, beaten stiff and 1 cup sugar, add gradually, spread on top of batter and sprinkle with nut meats. Bake 35 minutes to 40 minutes in 400F oven. Put layers together with whipped cream. This will serve 10.
-Mrs. O. Mannerud
Blitz Torte #2
1/2 cup shortening
1 3/4 cups powdered sugar
4 eggs
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
3 Tbsp milk
1/2 cup chopped blanched almonds
2 Tbsp granulated sugar
Cream shortening and add 3/4 cup sugar gradually. Add the well beaten egg yolks and vanilla. Sift flour once before measuring. Mix and sift flour, salt and baking powder together, and add alternately with the milk. Spread in two thin layers. Make meringue by beating the egg whites until very stiff and adding the remaining 1 cup powdered sugar to the whites. Spread half the meringue on each, Tbsp granulated sugar over the meringue on each layer and bake in well greased and floured cake tins. After taking from oven allow cake to cool gradually before removing from pans. Remove to serving plate, keeping meringue surface on top. Put lemon custard between layers. Serve this torte with whipped cream over top if desired.
Blueberry Cake #1
1 1/4 cups sugar, 2 eggs, 2 tsp butter, 1 cup berries, 2 cups flour, 2 heaping tsp baking powder, 1 cup milk. Cream butter and sugar. Add well beaten eggs, milk, flour sifted with baking powder and berries dusted with flour. Serve with hot sauce or butter.
-Mrs. E. P. Eichhorn
Blueberry Cake #2
1/4 cup butter, 1 cup sugar, 2 eggs (beaten without separating), 1/2 cup milk, 1 cup blueberries, 1 3/4 cup flour (including that used to dredge the berries), 1 rounding tsp baking powder, little salt. Bake 3/4 hour in moderate oven.
-Mrs. John F. Hayden
Chocolate Cake #1
3/4 cup sweet milk, 1 (egg) whole and 1 yolk beaten together, 1/2 cup cocoa mixed with water. Cook until thick. Add while hot 4 Tbsp butter, 1 cup sugar, 1 tsp soda in 1/2 cup milk, 1 1/2 cups flour, 1 tsp baking powder, 1/4 tsp salt, 1 tsp vanilla. Bake in moderate oven. Use white of the second egg for boiled frosting.
-Mrs. K. M Waldron
Chocolate Cake #2
1 cup sugar, 1 cup flour, 1 tsp baking powder, 1/4 cup melted butter, 2 eggs in cup and add milk to fill cup.
Frosting 2 squares melted chocolate, 2 Tbsp hot coffee, 2 cups powdered sugar, 1/4 cup melted butter.
-Mrs. L. S. Miner
Chocolate Cocoanut Cake
1 cup butter, 2 cups sugar, 5 eggs, 1 cup sour cream or milk, 2 1/2 cups flour, 1/2 cake grated chocolate, 1 tsp soda dissolved in hot water.
Filling: 2 cups sugar dissolved in hot water, 3 egg whites beaten slightly, 1/2 cake grated chocolate. Place in double boiler and cook until thick. When cool add 1 tsp vanilla and 1/2 cup cocoanut. This makes a large four layer cake.
-Mrs. C. M. Sandy
Coffee Spice Cake
2 1/3 cups cake flour, 1 tsp soda, 1 tsp ginger, 1/2 tsp cloves, 1/2 tsp allspice, 1/2 tsp cinnamon, 1 tsp salt, 1 cup butter, 1 1/4 cups brown sugar well packed, 2 eggs well beaten, 2/3 cup cold strong coffee. Sift flour once, measure, add soda, spices and salt and sift together 3 times. Cream butter thoroughly, add sugar gradually, cream until light and fluffy. Add eggs beaten well. Add flour alternately with coffee. Beat after each addition. Turn into 2 deep greased 9″ layer pans and bake in moderate oven, 375F for 25 minutes. Ice with butter and pulverized sugar icing. Season same with coffee and vanilla.
-Mrs. F. C. Bahr
Crumb Cake
2 cups brown sugar, 2 cups flour, 1/2 cup butter. Mix. Take out 1 cup for the top. To the rest add 1 beaten egg, 1 tsp vanilla, 1/2 cup English walnuts, 1 cup sour milk, 1 tsp soda. Beat well. Put in buttered cake pan and put the cupful on top that was saved from the firs mixture.
-Marjory Diddy
Date Cakes
1 cup brown sugar, 1 egg, 2 Tbsp fat (almost any kind), 1 cup dates, 1 cup hot water, 1/2 tsp soda, 1 1/4 cups flour in which has been sifted 1 scant tsp baking powder. Nuts if desired. Pour hot water over dates and add soda, and combine ingredients in the order given. Bake slowly, either in muffin tins or in a sheet. If baked in a sheet, serve with whipped cream. May also be baked in very small cakes and sprinkled with powdered sugar, to serve with tea.
-Edith Davies
Devils Food Cake #1
3 squares chocolate melted in 1 cup boiling water. Cook until thick and set to cool. 2 cups sugar, 1/2 cup butter, 3 eggs beaten light, 3/4 cup sour milk or sour cream, 1 tsp soda, 2 cups cake flour, 1 tsp baking powder (Royal), 2 tsp vanilla. Bake in greased pan 12 x18″. Slow oven.
-Mrs. M. A. Allen
Devil’s Food Cake #2
First part: 4 squares chocolate, 1/2 cup sugar, 1/2 cup milk, 1 egg yolk.
Second part: 1/2 cup sugar, 1/4 cup sour milk, 1 1/8 cups flour, 1/4 cup butter, 1 egg, 1/2 tsp soda in flour.
Melt chocolate over hot water and add sugar and sweet milk, and egg yolk slightly beaten. Cook until thick. Set aside to cool. Make 2nd part the same as any cake and add the cooled first part. Bake in moderate oven 10-15 minutes. This makes 2 layers.
Devil’s Food #3
2 cups brown sugar, 1/2 cup butter, 2 egg yolks, 1/2 cup sour cream, 1/2 cup grated chocolate, 1/2 cup boiling water, 1 tsp soda, 2 1/4 cups flour. Whites of 2 eggs, not beaten. Beat mixture well.
-Mrs. C. L. Pillsbury
Fudge Cake #1
1/2 cup butter, 1 1/2 cups sugar, 1 cup sour milk, 2 cups pastry flour after it is sifted, 2 squares melted chocolate, 1 tsp vanilla, 1/4 tsp salt, 1 tsp baking powder, 1 tsp salt, 1 egg. Cream butter, add sugar and cream. Add rest of ingredients and beat 3 minutes. Pour into the layer cake pans and bake in an oven 375F. Put together with chocolate frosting.
-Mrs. O. Mannerud
Chocolate Layer Cake
(3 egg whites)
2 cups sifted Swans Down Cake Flour
2 tsp Calumet baking powder
1/2 cup butter or other shortening
3 egg whites, stiffly beaten
1 cup sifted sugar
2/3 cup milk
1 tsp vanilla
Sift flour once, measure, add baking powder, and sift together three times. Cream butter thoroughly, add sugar gradually and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time. Beat after each addition until smooth. Add vanilla. Fold in egg whites. Bake in two greased 9″ layer pans in moderate oven (375F) for 25-30 minutes. Spread soft chocolate frosting between layers and on top and sides of cake. Double recipe to make three 10″ layers.
Soft Chocolate Frosting
Cut 4 squares Baker’s unsweetened chocolate in pieces. Add to 1 1/4 cups cold milk in double boiler and heat. When chocolate is melted, beat with rotary egg beater until blended. Sift 4 Tbsp flour with 1 cup sugar; add a small amount of chocolate mixture, stirring until smooth. Return to double boiler, cook until thickened, and add 2 Tbsp butter and 1 tsp vanilla. Cool and spread on cake. Makes enough frosting to cover tops and sides of two 9″ layers.
Chocolate Butter Frosting
Cream 4 Tbsp butter, add 1 cup confectioners’ sugar and cream together thoroughly. Add 1/2 tsp vanilla and 1 1/2 squares Baker’s unsweetened chocolate, melted. Add additional 1 cup confectioners’ sugar gradually, beating well after each addition. Thin with milk (about 4 tsp) until of right consistency to spread. Makes enough frosting to cover tops of two 9″ layers or top and sides of 8x8x2″ loaf.
Fudge Cake #2
Cream 1 1/2 cups sugar, 1/2 cup butter. Add 3 eggs one at a time and beat each time. 2 Tbsp cream, 1/2 cup milk, 2 squares melted chocolate, 1 1/2 cups Swansdown flour, 1 tsp baking powder, pinch of salt, vanilla.
Frosting: 1 1/2 cups sugar, 2/3 cup milk, 2 Tbsp cocoa, 2 tsp butter. Boil until it forms a soft ball.
-Majory Diddy
Fruit Cake (English Recipe)
1 lb raisins, 1 lb currants, 2 oz candied orange peel, 2 oz candied lemon peel, 1/2 lb flour (2 cups), 1 1/2 tsp cinnamon, 1/2 tsp mace, 1 tsp nutmeg, 1 tsp allspice, 3/4 tsp salt, 1/2 cup cherry preserves, juice of 1 lemon, 1/4 cup grape juice, 1/2 lb butter, 1/2 lb sugar (1 cup), 1/2 lb citron, 6 eggs. 1. Wash raisins, currants – dry. 2. Put raisins, orange and lemon peel through food chopper. Slice citron very thin – add currants. 3. Mix the flour, salt and spices. Sift into fruit mixture. 4. Cream butter and add sugar. 5. Separate eggs and beat the yolks. Add the sugar – add to fruit and flour mixture. Mix thoroughly and add stiffly beaten egg whites cutting into mixture. Oven 270F. Bake 4-5 hours.
-Mrs. F. C. Bahr
English Fruit Cake (White)
1 cup butter, 2 cups sugar, 1 cup milk, 2 1/2 cups flour, 2 tsp baking powder, white of 7 eggs, 1 lb sultanas, 1 lb figs, 1 lb almonds, 1/4 lb citron, 1 cup cocoanut, 1 lb cherries, 1 tsp each of lemon and vanilla. Bake slowly.
-Mrs. Tollef Jacobson
White Fruit Cake
1 cup butter, 2 cups sugar, 3 cups flour, 1 cup milk, 4 eggs (separate), 1 cup nuts, 1 1/2 cups cherries (floured), 1 cup dates (chopped), 1/4 tsp salt, flavoring.
-Mrs. Karl Waldron
English Tea Cakes
3/4 cup sugar
1 3/4 cups flour
1/2 cup butter
1/2 cup citron
1/2 cup currants
1 egg
2 Tbsp milk
2 tsp baking powder
1/2 tsp salt
Shape into small balls size of a walnut. Brush tops with white of egg, dip in sugar and bake in moderate oven 15 minutes. Makes 25.
-Mrs. I. C. Gilman
Gold Cake
Yolks of 8 eggs
1 1/4 cups granulated sugar
3/4 cup butter
3/4 cup water
2 1/2 cups cake flour
2 heaping tsp baking powder
1/2 tsp vanilla
Sift flour once, then measure. Add baking powder and sift 3 times, cream butter and sugar thoroughly. Beat yolks to a stiff froth and add this to creamed butter and sugar. Stir thoroughly add flavor, water, then flour, then stir very hard, put in an ungreased pan size about 12x8x2″ deep. Put in slow oven at once. Will bake in 30-40 minutes. When done invert pan and let hang until cold. Frost with chocolate icing.
-Mrs. M. A. Allen
Ginger Cake
1/2 cup sugar (brown), 1 cup molasses, 1/2 cup shortening (melted). Bacon grease can be used. 1 cup boiling water, 2 heaping tsp baking powder, 2 heaping tsp soda in the boiling water, 2 1/2 cups flour, 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp ginger, 1/2 tsp salt. A well beaten egg last.
-Mrs. C. L. Pillsbury
Graham Cracker Ice Box Cake
12 graham crackers
12 marshmallows
2 Tbsp cream
1/2 lb dates
1/2 cup chopped walnuts
1/2 cup whipped cream
Chop dates, nuts and marshmallows. Roll crackers and add cream. Mix all with hands until well blended into a paste. Pack in bread pan or individual moulds and put into ice box for some time. Serve with whipped cream. Quite rich.
-Mrs. C. E. Lamb
Harvest Apple Cake
Cook slowly 1 1/2 cups thinly sliced apples and 3/4 cup Brer Rabbit molasses until tender. Cool. Melt 1/3 cup shortening in 1/2 cup hot water. Sift together 2 1/2 cups flour, 1/2 cup sugar, 1 1/2 tsp soda, 1/4 tsp salt, 1 tsp cinnamon, 1/2 tsp cloves, 1/4 tsp mace or nutmeg. Combine ingredients and pour into shallow pan. Bake in moderate (350F) oven 1/2 hour. Serve warm with hard sauce.
-Mrs. Forest G. Baird
Hot Milk Delight Cake
1/2 cup scalding milk
1 tsp butter
2 eggs
1 cup sugar
1 cup cake flour
1 tsp baking powder
Salt
Vanilla
Heat milk to scalding. Add butter and let stand until needed. Beat eggs until thick, add sugar and beat again. Gradually add the flour which has been sifted with baking powder and salt. Then add hot milk and beat. Oven 325 to 350F.
-Mrs. Lewis Miner
Jam Cake #1
1/2 cup shortening, 1 cup sugar, 2 eggs, 1 1/2 cups flour, 1/2 tsp soda, 1/2 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp allspice, 1/2 cup jam, 1/2 cup nut meats, 1/2 cup candied fruit (citron, orange peel, cherries or pineapple). Cream the shortening and add the sugar gradually. Add the well beaten eggs. Sift flour once before measuring. Sift the flour, soda and spices together and add alternately with 2/3 cup buttermilk. Add the jam, then the nuts and fruit. Pour into well greased and floured pan and bake. Bake 45 minutes in 350F moderate oven in 19″ square pan. Serves 12.
Jam Cake #2
1 cup brown sugar, 3 eggs, 1/2 cup butter, 1 1/2 cups flour, 1 tsp soda, 2/3 cup sour milk, 1 cup jam or jelly, cinnamon to taste. If jelly is used add a little more flour.
Frosting for Jam Cake: 1 1/2 cups brown sugar (packed down), 1 1/2 Tbsp butter, 4 Tbsp thick cream, 1 tsp vanilla. Mix all together and boil 1 1/2 minutes and beat until quite thick. Nuts may be added.
-Mrs. G. H Seeley
Jelly Roll #1
3 eggs beaten separately. Mix 1/2 cup sugar, stirred in slowly. 1 1/2 tsp baking powder mixed with 1/2 cup Swansdown flour. Lemon and vanilla. Bake in pan about 9×12″ for 20 minutes. Put cake on a cloth covered with pulverized sugar, spread with jelly and roll.
-Mrs. William B. Ireys
Jelly Roll #2
2 eggs
1 cup flour
1 cup sugar
1 tsp baking powder
Salt
1/2 cup hot water
Beat eggs well and add dry ingredients sifted together and last the hot water a little as a time. Bake in hot oven. Put on damp cloth and spread and roll.
-Mrs. Lewis Miner
Lightning Tea Cakes
1 1/2 cups flour level measurements, 3/4 cup granulated or powdered sugar, 2 tsp baking powder, 1/2 tsp salt, 3 Tbsp melted butter, 1 egg, 1/2 cup milk, 1/2 tsp vanilla. Sift and mix together the flour, sugar, baking powder and salt. Make a well in the center of the mixture and pour in the melted butter, egg (not beaten), milk and vanilla. Stir and mix together the flour, sugar, baking powder and salt. Make a well in the center of the mixture and pour in the melted butter, egg (not beaten), milk and vanilla. Stir in all together and beat vigorously for 2 minutes. Fill well buttered muffin pans half full of the mixture and bake 15 minutes in a moderate oven. If small compartments are used, there will be more than a dozen cakes. Can use paper cup fillers.
-Nancy Miracle
Marinette Spice Cake
2 eggs, 1/2 cup butter, 2 cups brown sugar, 1 tsp soda dissolved in 1 cup sour milk, 1 tsp allspice, 1/2 tsp nutmeg, 1/2 tsp cinnamon, salt, 2 cups cake flour. Place pecans on top and sprinkle with sugar. Bake in square pan in slow oven.
-G. Bedford
Meringue Cake
1/2 cup butter
1/2 cup sugar
4 egg yolks
6 Tbsp milk
1 cup flour
1 tsp baking powder
1 lemon rind grated (if desired)
Beat well 4 egg whites, add 1 cup sugar. Spread meringue on both layers and bake in slow oven 25 minutes. Put together with lemon cream filling or ice cream. Serves 8.
-Mrs. C. M. Sandy
Old Fashioned Cake
1 cup sugar, 1/2 cup or 1/3 cup butter, according to richness of cream. 3 eggs beaten separately. Add yolks to sugar and butter. Add 1 cup raisins and peel if desired. 1 tsp soda to remainder of sour cream. 1 tsp vanilla, 3 Tbsp marmalade, honey or jam. Mace, nutmeg or cinnamon. Add whites of eggs last. Bake for about 1 hour in a slow oven.
-Mrs. William B. Ireys
Orange Cake
1/2 cup butter beaten to a cream with 1 cup sugar. Then add 1 yolk, 2 whole eggs, a little grated orange rind, 1/2 cup milk, 1 1/2 cups flour, 1 level tsp baking powder. Bake in 2 layers and spread the following when cool.
Orange Filling: Mix thoroughly 1/2 cup sugar, rounding Tbsp cornstarch, add in following order, 1 Tbsp lemon juice, juice of 1 orange, a little of the rind, 1 egg yolk, 3/4 cup boiling water, 1 Tbsp butter. Cook in double cooker 10 minutes or till very thick, stirring constantly. Cool before spreading between cakes.
Orange Frosting: To white of 1 egg add 1 Tbsp orange juice and gradually the sugar until right consistency.
Pound Cake #1
1 lb butter creamed 15 minutes, 4 egg yolks put in one at a time. Beat, 1 lb sugar, 1 Tbsp at a time, beat. 1/2 lb potato flour, 2 whole eggs, one at a time, beat. 4 whites, one at a time, beat. 1 tsp brandy or white wine, 1 tsp vanilla. Bake 1 hour. The success of this cake depends upon the beating. This makes 2 cakes.
Pound Cake #2
1 lb butter
1 lb sugar
12 eggs
1 lb flour
1/2 tsp mace
2 Tbsp brandy
Cream butter, add sugar gradually and continue beating. Then add egg yolks, beaten until thick, egg whites beaten until sift, flour, mace and flavoring. Beat vigorously five minutes. Bake in a deep pan in a slow oven for 2 hours.
-Mrs. Ralph Thacher
Pound Cake #3
1 lb flour sifted, 1 lb sugar, 3/4 lb butter, 9 or 10 small eggs. Cream butter and flour, whip yolks and sugar until very light. Add lastly the well beaten whites and a level tsp. baking powder and 1 Tbsp lemon juice.
-Mrs. Gaylord Warner
Prune Cake
1 cup sugar, 1 Tbsp butter, 2 egg yolks, 1 egg white, 1 cup chopped cooked prunes, 1 tsp cloves, 1 tsp cinnamon, 1 1/2 cups flour, 1 cup sour milk, 2 tsp soda sifted with flour. Bake either in layers or square tin.
-Mrs. Clara Johnson
Quick Layer Cake
2 eggs in cup. Fill with milk to surface. 1 cup sugar, 1 cup flour, 1 tsp baking powder, 1 large spoon melted butter, 1 tsp vanilla. Bake in two layers in hot oven. About 15 minutes.
-Nancy Miracle
Raisin Cake
1 cup raisins (simmer 20 minutes). 1/4 cup butter, 3/4 cup sugar, 1 egg, 1 1/2 cups flour before sifted, 1 tsp soda, 1/2 tsp salt, 1 tsp cinnamon, 1 tsp nutmeg, 1/2 cup raisin water (add to soda).
-Mrs. Karl Waldron
Shannon Torte
3 egg whites
1/2 tsp vanilla
1 cup sugar
1/2 tsp vinegar
Beat whites stiff and dry, add sugar gradually, vanilla and vinegar. Grease a spring mould and fill. Bake 1/2 hour in very slow oven. Remove from form, put strawberries, pineapple or other fruit on top and then whipped cream. Serves 8.
-Mrs. C. S. Watts
Slim Wheat Torte
Beat yolks of 5 eggs, add 1 cup sugar, 1 cup finely chopped walnuts, 1/2 cup Sims Malt Cereal, 1/2 cup rolled toast crumbs, grated rind of 1 lemon, 1 tsp baking powder, whites of 5 eggs. Bake in 3 layers like a cake. When cool put raspberry jam between layers and cover tip and sides with sweetened whipped cream.
Sour Cream Cake #1
1/2 cup butter, 1 1/2 cups sugar, 1 cup sweet milk, 4 egg whites, 2 cups flour (large), 2 tsp baking powder, 1 tsp vanilla.
Filling: 1 cup sour cream, 5 egg yolks, 1 cup sugar. Cook in double boiler until thick and add 1 cup nut meats.
-Mrs. C. M Sandy
Sour Cream Cake #2
7/8 cup sugar, 1 cup thick sour cream, 2 eggs, 1 1/2 cups flour, 1 tsp soda, 2 tsp baking powder, 1 tsp vanilla, salt. Mix cream, sugar, eggs and vanilla. Sift flour, soda, baking powder and salt and add to first mixture. Beat until smooth and creamy. Pour into well greased cake tins and bake in hot (400F) oven 15 minutes.
-Mrs. Forest G. Baird
Sour Milk Devils Food Cake
3/4 cup sweet milk, 1 cup brown sugar, 1/2 cake Baker’s chocolate. Cook together in double boiler. 3/4 cup sour milk, 3/4 cup butter, 1 cup sugar, 2 cups flour, 1 tsp soda, 3 egg yolks, 2 egg whites. Cream the butter and sugar. Add the sour milk and soda to the egg yolks. Then add to chocolate mixture after cooled. Add that to butter alternately with flour.
-Mrs. A. D. Hyde
Sponge Cake #1
4 eggs, 2 tsp cold water, 1 tsp flavoring, 1/2 tsp salt, 1 1/2 cups sugar sifted 4 times, 1 3/4 cups pastry flour, 1/2 cup hot water. Use hotel size egg beater in mixing this cake. First beat yolks, add cold water, then sugar gradually, hot water very slowly, flour gradually, then flavoring. Fold in beaten whites, add salt to whites when partially beaten. Secret of this cake. Bake. Have oven hot before cake in put into oven. Then bake 225F for 45 minutes to 1 hour. Use an angel cake pan.
-Mrs. Goetzenberger
Sponge Cake #2
5 eggs, 1 1/4 cups sugar, 1 tsp salt, 1/2 tsp cream of tartar, 5 Tbsp cold water, 1 cup Swansdown (measured before sifting), flavoring. Separate egg whites, add salt and beat until foamy. Add cream of tartar and beat until stiff and fold in 1/2 cup sugar. Put yolks in deep bowl and beat with dover beater, adding water and rest of sugar. Beat until smooth and stiff. Add flavoring and fold lightly into egg whites. Add flour which has been sifted 3 times. Bake in ungreased funnel pan. Moderate oven, 45 minutes or until done.
-Mrs. S. A. Gile
Small Sponge Cake
3 eggs, 1 cup sugar, 1 cup flour, 1 tsp baking powder (heaping), 6 Tbsp cold water, 1/2 tsp salt, vanilla.
-Bess Healy
Sunshine Cake
Yolks of 5 eggs, whites of 7 eggs, 1 cup sugar sifted once, 1 cup flour sifted 5 times, pinch of salt, 1/3 tsp cream of tartar mixed with the flour, add vanilla. Bake in moderate oven.
-Mrs. A.A. Beltz
Torte
2 egg yolks
1/2 cup sugar
1 Tbsp butter
1 cup pastry flour
2 tsp baking powder
Put in 2 layers. On top of 1 layer spread the following: Beat 2 eggs (whites) with 1/2 cup sugar. Sprinkle almonds over meringue before baking. Bake in slow oven.
-Mrs. Lewis Miner
Valentine Cake
4 eggs
1/2 tsp salt
3 cups sugar
2 tsp flavoring
1 cup milk
2 Tbsp butter
2 cups flour
2 tsp baking powder
Beat eggs until very light with rotary egg beater. Beat in the salt, sugar and flavoring. Beat in the milk which is boiling hot and which has been heated with 2 Tbsp butter. Sifted flour once before measuring. Beat in the flour and baking powder which have been sifted together. Pour very quickly into a greased and floured pan and bake at once 25-30 minutes.
Directions for decorating Valentine Cakes: When cake has cooled, cut it into hearts and rounds, using heart shaped and round cutters. Ice with butter decorating icing. Around edge of some of the heart shaped cakes place border of tiny red candy hearts. Place a larger red candy heart in center of each of the other heart shaped cakes. To decorate round cakes, make flowers of small gum drops. By cutting each gum drop into 3 pieces with scissors, it is easy to mold each piece into a petal shape with the fingers. Use green gums drop for leaves. Place 5 petals in the form of a flower in center of each cake. Add a bit of yellow for center of flower and place green leaves around it. Makes 16 – 20 small cakes.
Butter Decorating Icing: 4 Tbsp butter, 3 cups confectioners’ sugar, 2 Tbsp cream, 2 tsp vanilla, 2 egg whites. Cream butter, add the sugar, diluting the mixture with the cream. Beat the egg whites and add to mixture. Continue beating until mixture wil hold its shape, then use the icing Valentine Cakes.
-Mrs. Ralph Goetzenburger
Swans Down Angel Food Cake
1 cup sifted Swans Down cake flour
1 cup egg whites (8-10 eggs whites)
1/4 tsp salt
1 tsp cream of tartar
1 1/4 cup sifted granulated sugar
3/4 tsp vanilla
1/4 tsp almond extract
Sift flour once, measure, and sift four more times. Beat egg whites and salt with flat wire whisk. When foamy, add cream of tartar and continue beating until eggs are stiff enough to hold up in peaks, but not dry. Fold in sugar carefully, 2 Tbsp at a time, until all is used. Fold in flavoring. Then sift small amount of flour over mixture and fold in carefully, 2 Tablespoons at a time, until all is used. Pour batter into ungreased angel food pan and bake in slow oven at least 1 hour. Begin at 275F and after 30 minutes increase heat slightly (325F) and bake 30 minutes longer. Remove from oven and invert pan 1 hour.
Gold Cake
2 1/4 cups sifted Swans Down Cake flour
2 3/4 tsp Calumet baking powder
1/2 tsp salt
3/4 cup butter
1 1/4 cups sugar
8 egg yolks
3/4 cup milk
1/2 tsp lemon extract
Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Beat egg yolks very thoroughly with rotary egg beater until light colored and thick enough to fall from heater in heavy continuous stream. Add to creamed mixture and beat until very smooth, almost waxy in appearance. Add flour, alternately with milk, a small amount at a time, beating very thoroughly after each addition. When all flour is added, beat thoroughly again. Add lemon extract. Bake in three greased 9″ layer pans in moderate oven (375F) 20 minutes, or until done. Spread fluffy white frosting between layers and on top and sides of cake. Sprinkle with nuts. Gold cakes require especially thorough beating to make them fine-grained and light.
Walnut Spice Cake
2 1/2 cups flour, 2 cups brown sugar, 1/2 cup butter, 1 cup sour milk, 1 tsp soda, 1 lb raisins, 1 lb English walnuts (in shell), 1 tsp cinnamon, cloves and nutmeg, yolks of 5 eggs.
-Mrs. W. H. Shipman
Beautiful White Cake
6 egg whites
2 cups sugar
1 cup butter
3 cups flour
1 cup sweet milk
2 tsp baking powder
2 tsp flavoring (I prefer almond)
Beat egg whites well. Cream sugar and butter until it forms ball, then proceed as mixing any cake. After whites are folded in get into oven quickly. This makes a large cake and never fails. A beautiful birthday cake. Use an angel food cake tin.
-Mrs. E. Goetzenberger
White Cake
2 cups granulated sugar, 2/3 cup butter, 1 cup cold water, 3 1/4 cups Swansdown (measure after sifting), 3 Tbsp baking powder, vanilla. Add water and flour alternately and add 2/3 cup egg whites last. Beaten light.
-Mrs. Lewis Miner
White Cake
1/2 pint whipping cream, 3 egg whites. Beat each separately until heavy and then fold together. Add 1/2 cup sold water, 1 Tbsp at a time to the above mixture. Fold in 1 1/2 cup sugar. Fold in 2 cups flour, 3 level tsp baking powder. Sift flour and baking powder 4 times. 1 tsp almond flavor. Bake in moderate oven (375) in two layers or sheet.
-Mrs. J. H. Goetze
Swiss White Cake
1 1/2 cups sugar, 1/2 cup shortening. Add salt if using Crisco. Read method of mixing before proceeding.
1 cup cold water
2 1/2 cups cake flour
3 Tbsp baking powder
4 egg whites
1 tsp vanilla
Method: Sift together sugar and 2 cups flour (3 or 4 times). Add shortening and mix with hands until consistency of corn meal. Add water and beat with Dover beater until like whipping cream. Add vanilla, 1/2 cup flour with baking powder. Add beaten egg whites. Bake in long flat pan.
-G. Bedford
Cake Frosting
1 cup sugar, 1 tsp cornstarch, pinch of salt, 3 Tbsp boiling water, 1 Tbsp white Karo syrup. Cook on slow fire until it makes a soft ball in water. Beat and spread.
-Mrs. Earl McKenzie
Cake Frosting
1 cup sugar, 3 tsp cocoa, 6 tsp cream and milk. Set on fire (slow) and let come to boil until it makes a soft ball in water. Beat and spread.
-Mrs. Earl McKenzie
Frosting
Mix to 2 cups of powdered sugar, 1/2 cup of butter (melted or creamed), and then 1 square melted chocolate. Thin slightly with cream.
-Mrs. H. M. Lewis
Frosting – White or Chocolate
Use double boiler. 1 cup sugar, white of 1 egg, 1/3 cup absolutely boiling water. Start beating with Dover egg beater, while it cooks. Beat about 7 minutes (more or less) to the right consistency. Take off the fire and beat with wooden spoon until thick. For chocolate, add 1 square melted chocolate after you take from the fire. Use vanilla last according to your taste.
-Nancy Miracle
Caramel Icing
1 Tbsp vanilla, 1 Tbsp butter, 2 Tbsp cream, 3/4 cup brown sugar. Mix all ingredients and boil 3 or 4 minutes, stirring constantly. Remove from fire and continue beating until creamy. Spread on top and sides of Jam Cake.
Chocolate Frosting (uncooked)
1 Tbsp butter, 1 egg or 2 yolks, 2 to 4 squares chocolate (Baker’s unsweetened, melted), 1 cup confectioners’ sugar, 1/4 cup milk, 1/2 tsp vanilla. Cream butter thoroughly, add sugar gradually, and cream well. Add egg, milk, vanilla and chocolate. Place bowl in pan of cracked ice or ice water and beat with rotary egg beater until of the right consistency to spread (about 3 min). This makes enough for top and layers of 2 eight inch layers. Double the recipe for 3 layers.
Comfort Icing
2 1/2 cups sugar
1/4 cup white corn syrup
3/4 cup water
2 egg whites
1 1/2 tsp vanilla
Mix together the sugar, corn syrup and water. Boil without stirring. Remove crystals from around the pan during the boiling process by means of a wet cloth. Cook until first indication of a thread appears. Pour the hot syrup slowly over stiffly beaten egg whites, beating with egg beater during addition. Add the vanilla and continue beating with a spoon until the mixture will hold its shape. If this mixture does not set so that it will stay on the cake, add 2 or 3 Tbsp of powdered sugar, a tbsp at a time until mixture is stiff enough. Part of icing may be colored pink with vegetable coloring matter and used on sides of cake with white icing on top and between layers. Pink candles to match sides can be placed on top of cake for birthday party.
Fudge Frosting
5 Tbsp sugar, 3 Tbsp cream, 1 square chocolate. Bring to a rolling boil. Turn off heat, then boil again. Cool and beat until creamy. This amount will frost one layer.
-Mrs. Forest G. Baird
Mocha Frosting
2 Tbsp butter
3 Tbsp coffee
1/4 tsp salt
1 tsp vanilla
1 egg yolk
1 1/2 cups sifted confectioners’ sugar
Mix ingredients and beat 2 minutes. Let stand several minutes. Beat until creamy and frost cake.
-May T. Kennedy
Seven Minute Frosting
2 egg whites, 2 cups sugar, 5 Tbsp cold water, 1/8 tsp salt, 1 tsp vanilla. Mix whites, sugar and water in upper part of double boiler. Place in lower part of boiler which has been 1/3 filled with boiling water. Set over moderate fire. With rotary motion beat seven minutes or until frosting stands in peaks. Remove upper part from lower part and beat until frosting is thick. Add vanilla and frost cake.
-May T. Kennedy
Church Lady Recipes 