Boston Cooking-School cook book

Cream butter, add sugar gradually. Beat well and add, alternately, eggs and flour mixed and sifted with baking powder. Add ginger. Bake in buttered and floured pan in moderately slow oven (325° F.). Cover with White Mountain Cream p. (681). GRANDMOTHER’S POUND CAKE 1 cup butter 5 eggs 124 cups sugar 2 cups flour Work butter until creamy, beat in sugar and eggs, one at a time. When creamy, fold in flour. Bake in buttered and floured tin 1 hour in slow oven (300° F.). Excellent for electric beater. POUND CAKE 1 pound butter 1 pound flour 1 pound sugar VY teaspoon mace 10 eggs 2 tablespoons brandy Cream butter, add sugar gradually, and continue beating ; then add egg yolks beaten until thick and lemon-colored, egg whites beaten until stiff, flour, mace, and brandy. Beat vigorously 5 minutes. Bake in deep pan 114 hours in slow oven (300° F.), or if to be used for fancy ornamented cakes, bake 30 to 35 minutes in shallow pan. IMPERIAL CAKE 1 cup butter 2 cups flour 1 cup sugar 4% teaspoon soda 5 egg yolks 4% pound raisins, seeded and 5 egg whites cut in pieces Grated rind 4 lemon 4 cup walnut meats, broken in 2 teaspoons lemon juice pieces Mix like Pound Cake. Spread layer in buttered angel-cake tin with paper in the bottom. Sprinkle with part of raisins and nuts and repeat until all are used. Bake 114 hours in moderately slow oven (325° F.). MOLASSES POUND CAKE 24 cup butter 1 teaspoon cinnamon 34 cup sugar V4 teaspoon allspice 2 eggs, well beaten 14 teaspoon clove 2% cup milk V4 teaspoon mace 2% cup molasses 14 cup seeded raisins, cut in pieces 2% cups flour ¥ cup citron, thinly sliced and 34 teaspoon soda cut in strips Cream butter, add sugar gradually, eggs, milk, and molasses. Mix and sift 2 cups flour with soda and spices; add to first mixture; add fruit dredged with remaining flour. Bake in moderate oven (350° F.). CHOCOLATE CAKE 1% cup butter 2 teaspoons baking powder or 114 cups sugar, brown or white 1 teaspoon soda 2 egg yolks, well beaten 3 squares chocolate, melted over hot 1 cup milk, coffee, or water water or 44 cup cocoa (dry) 2 cups flour Y teaspoon vanilla ¥% teaspoon salt 2 egg whites, beaten stiff but not dry Cream butter, add sugar gradually and chocolate. Add egg yolks. Mix and sift dry ingredients, and add alternately with liquid to first mixture. Bake in shallow pan or 2 small layer-cake pans in moderate oven (350° F.) about 30 minutes. Chocolate Potato Cake. Replace 4% cup flour with % cup hot, riced potatoes, adding them before adding flour. Chocolate Marshmallow Cake. As soon as cake is removed from pan, invert and cover bottom with marshmallows cut in halves crosswise. Pour over marshmallows, Chocolate Fudge or Sour Cream Fudge (p. 733). Do not knead fudge. Chocolate Mocha Layer Cake. Spread a portion 14 inch thick in pan lined with thoroughly buttered paper. Bake 12 minutes in moderate oven (350° F.). Remove paper and repeat until all are done. Put together with Mocha Butter Frosting (p. 685), cutting them in two to make 6 layers, if necessary. Sprinkle with finely chopped nut meats, chopped toasted coconut, or chocolate shot. Chill before serving. Chocolate Spice Cake. Add to mixture 1 teaspoon cinnamon, ¥ teaspoon clove, and 4% cup chopped nut meats, if desired. Bake in small tins or loaf. Creole Cake. Cover with any boiled frosting (p. 681). Spread with thin layer of melted unsweetened chocolate. Flavor frosting with a few drops of oil of peppermint, if desired. Fudge Cake. Cover with Chocolate Fudge (p. 733) or Sour Cream Fudge (p. 733). Do not knead fudge. If made in layers, use fudge between layers and on top. Chocolate Cream Pie. Bake in layer-cake pans. Put together with whipped cream. Sprinkle with powdered sugar. If desired, serve with Thin Chocolate Sauce (p. 606). CHOCOLATE NOUGAT CAKE