Twentieth century home cook book

To make the custard, boil nearly one pint of sweet milk. Take two tablespoonfuls of corn starch. Beat up with a little milk to this. Add two well-beaten eggs. When the milk has boiled up stir this in slowly with nearly a teacupful of sugar. When almost done add half a cupful of butter and flavor to taste. Delicate Cake. — Take one and one-half cupfuls of white sugar, half a cupful of butter; rub these to a cream. Add half a cupful of sweet milk, in which dissolve half a teaspoonful of soda, and two cupfuls of flour, in which rub one teaspoonful of cream of tartar; add a little salt and flavor with vanilla or lemon. Beat the whites of four eggs to a stiff froth, and add last. Bake slowly an hour in a moderate oven. This recipe will make a two-quart basin loaf, and if the proportions are followed exactly, a beautiful cake will be the result. Marble Cake.— The white part is made with one-half cupful of white sugar, one-half cupful of butter, half a cupful of sweet milk; whites of four eggs, two and one-half cupfuls of flour, one teaspoonful of baking powder. Flavor with lemon. For the spiced part take one cupful of brown sugar, one-half cupful of molasses, one-half cupful of butter, one cupful of sour milk. Take the yolks of five eggs, and the white of one egg, two cupfuls of flour, one teaspoonful of cinnamon, one of cloves, one nutmeg, one-half teaspoonful of soda. Orange Cake. — Use one cupful of butter, one of sweet milk, two of sugar, two teaspoonfuls of baking powder, five eggs, reserving the whites of three, to be beaten to a stiff froth to go between the cakes. The remainder of the five eggs must go in the batter. Three and a half cupfuls of flour; grate two oranges (picking out the seeds and large pieces) into the batter. Take two cupfuls of pulverized sugar, beat with the reserved whites as frosting ; then put between cakes as you would jelly cake. Drop Cakes. — Take one pound of flour, half a pound of sugar, half a pound of butter and three eggs. Beat the butter and flour to a cream, beat the eggs separately, add the yolks and part of the flour, then the whites and the remainder of the flour. Stir in half a pound of currants, a quarter of a pound of citron, and a teaspoonful of mace or cinnamon. Drop with a spoon upon flat tins, and sift sugar over them. Lady Fingers. — Beat the yolks of four eggs with a quarter of a pound of sugar until smooth and light; whisk the whites of the eggs and add to these, and sift in a quarter of a pound of flour. Make into a smooth paste, and lay it on buttered paper, in the size and shape the cakes are required. Bake quickly. While hot, press two of the cakes into one on the flat side. Newport Cake. — Sift one quart of flour; add three eggs, three tablespoonfuls of white sugar, three of butter, two teaspoonfuls of cream tartar, one of soda, one cupful of sweet milk, or sufficient to make a stiff batter. Bake quick and eat warm or cold. This is a superior tea cake. A Nice Cake. — Take two and one-half pounds of flour, one and one-fourth pounds of pulverized white sugar, ten ounces of fresh butter, five eggs, well beaten, one-eighth ounce of carbonate of ammonia, one pint of water; milk is better if you have it. Roll out, cut into cakes and bake, While yet hot, dredge over with coarse sugar. X. More Good Cakes. Children's Party Cakes. — Take three heaping tablespoonfuls of powdered sugar, two of butter, one of maizena or corn starch, one egg; put with this two cupfuls of flour, half a cupful of sweet milk, a teaspoonful of cream of tartar, half a teaspoonful of soda, a pinch of salt, and Zante currants. Roll this out in powdered sugar, cut the dough in strips, and twist round a thimble-sized pin. Sprinkle over this candied caraway-seeds, and bake in a brisk oven on flat tins. These are called children's party cakes, and also "goody" cakes.