STEAMED CAKE.— Beat together 2 eggs, V/z cups sugar, M
cup butter; add 1 cup currants, 1 cup raisins, 2 tablespoons mo-
lasses, 1 teaspoon vanilla, 1 teaspoon mixed spices, 1 heaping tea-
spoon baking soda, put in a cup and dissolved with 2 teaspoons
of vinegar, fill cup with buttermilk✪ Steamed Cake and add to cake. Mix stiflf
with flour, put in a dish and steam 2 hrs., then bake slowly ^ an.
hr,— Mrs. E, E. Redding, Riverdale,- III,
552 CAKE
STRAWBERRY CAKE.— Cream together 2 eggs, }i cup but-
ter, ^ cup white sugar, 2 small cups flour, 1 teaspoon soda, 1 table-
spoon sour cream. Mix all together and put in 1 cup strawberries,
and bake in jell}^ cake tins. Use strawberry icing and filling and
place whole strawberries on top. — Mrs. Hugh Moafner, Summit,
III.
SUNSHINE CAKE.— Beat whites of 7 eggs stiff; add 1 cup
of sugar, sifted; beat for 10 minutes. Beat the 7 yolks stiff, stir
into the whites slowly and careiuWy. Sift 1 small cup of flour 5
times, and add a small teaspoon of cream of tartar to the last sift-
ing. Add flour to other ingredients very slowly, and flavor with
14 teaspoon of vinegar.✪ Sunshine Cake Bake 45 minutes in a very slow oven. —
Mrs. Gust W. Youngstedt, 403 S. 3rd Ave., Maywood, 111.
HASTY TEA CAKE.— Mix 1 pt. of flour with butter size of
an egg. Rub well with 2 teaspoons of cream of tartar; add 1 tea-
spoon of soda (if preferred, use 2 teaspoons baking powder instead
of tartar and soda). Add 1 cup of cold water, making a stiff bat-
ter. Bake on tin for tea. Bake quickly. — Mrs. J. C. Jeffries, Win-
netka, 111.
WALNUT CAKE.— Beat ^ cup butter in 2 cups white sugar;
add 1 cup sweet milk, 3 cups flour, 2 teaspoons cream tartar, 1 tea-
spoon soda and 1 cup chopped walnuts, 4 eggs, beaten stiff, flavor
with vanilla✪ Walnut Cake, and bake slowly. Frost with chocolate frosting with
walnuts on top. — Mrs. Jud. Hastings, Park Ridge, 111.
" WALNUT AND RAISIN CAKE.— Cream together 1 cup su-
gar and ^2 cup butter; add ^ cup sweet milk, 2 scant cups flour, 2
teaspoons baking powder, y2 cup walnut meats and 3 eggs. Do
not mix the raisins in the cake, but put half the batter in the tins
and then sprinkle 1 cup raisins over it and pour in the rest of the
batter and it will bake nicely. — Mrs. C. E. Burchill, Stickney, 111.
WHITE CAKE.— Put the beaten whites of 2 eggs into a cup
with a lump of butter, fill with milk and pour into V/2 cups flour,
sifted 2 or 3 times with 1 teaspoon of baking powder. Beat all
together for 5 minutes, and flavor to taste. Bake in a moderately
fast oven.— Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, 111.
DOUGHNUTS.— Put about 1^2 lbs. of lard on stove to melt
(or about 3 inches deep in pan). Beat 1 egg thoroughly; add K>
COOK COUNTY COOK BOOK 553 ✪ Walnut and Raisin Cake
Page 378 · 12 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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STEAMED CAKE.— Beat together 2 eggs, V/z cups sugar, M
cup butter; add 1 cup currants, 1 cup raisins, 2 tablespoons mo-
lasses, 1 teaspoon vanilla, 1 teaspoon mixed spices, 1 heaping tea-
spoon baking soda, put in a cup and dissolved with 2 teaspoons
of vinegar, fill cup with buttermilk and add to cake. Mix stiflf
with flour, put in a dish and steam 2 hrs., then bake slowly ^ an.
hr,— Mrs. E, E. Redding, Riverdale,- III,
552 CAKE
STRAWBERRY CAKE.— Cream together 2 eggs, }i cup but-
ter, ^ cup white sugar, 2 small cups flour, 1 teaspoon soda, 1 table-
spoon sour cream. Mix all together and put in 1 cup strawberries,
and bake in jell}^ cake tins. Use strawberry icing and filling and
place whole strawberries on top. — Mrs. Hugh Moafner, Summit,
III.
SUNSHINE CAKE.— Beat whites of 7 eggs stiff; add 1 cup
of sugar, sifted; beat for 10 minutes. Beat the 7 yolks stiff, stir
into the whites slowly and careiuWy. Sift 1 small cup of flour 5
times, and add a small teaspoon of cream of tartar to the last sift-
ing. Add flour to other ingredients very slowly, and flavor with
14 teaspoon of vinegar. Bake 45 minutes in a very slow oven. —
Mrs. Gust W. Youngstedt, 403 S. 3rd Ave., Maywood, 111.
HASTY TEA CAKE.— Mix 1 pt. of flour with butter size of
an egg. Rub well with 2 teaspoons of cream of tartar; add 1 tea-
spoon of soda (if preferred, use 2 teaspoons baking powder instead
of tartar and soda). Add 1 cup of cold water, making a stiff bat-
ter. Bake on tin for tea. Bake quickly. — Mrs. J. C. Jeffries, Win-
netka, 111.
WALNUT CAKE.— Beat ^ cup butter in 2 cups white sugar;
add 1 cup sweet milk, 3 cups flour, 2 teaspoons cream tartar, 1 tea-
spoon soda and 1 cup chopped walnuts, 4 eggs, beaten stiff, flavor
with vanilla, and bake slowly. Frost with chocolate frosting with
walnuts on top. — Mrs. Jud. Hastings, Park Ridge, 111.
" WALNUT AND RAISIN CAKE.— Cream together 1 cup su-
gar and ^2 cup butter; add ^ cup sweet milk, 2 scant cups flour, 2
teaspoons baking powder, y2 cup walnut meats and 3 eggs. Do
not mix the raisins in the cake, but put half the batter in the tins
and then sprinkle 1 cup raisins over it and pour in the rest of the
batter and it will bake nicely. — Mrs. C. E. Burchill, Stickney, 111.
WHITE CAKE.— Put the beaten whites of 2 eggs into a cup
with a lump of butter, fill with milk and pour into V/2 cups flour,
sifted 2 or 3 times with 1 teaspoon of baking powder. Beat all
together for 5 minutes, and flavor to taste. Bake in a moderately
fast oven.— Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, 111.
DOUGHNUTS.— Put about 1^2 lbs. of lard on stove to melt
(or about 3 inches deep in pan). Beat 1 egg thoroughly; add K>
COOK COUNTY COOK BOOK 553