Farm and home cook book and housekeeper's assistant

This recipe will answer for a French cream cake, a whipped cream cake, or a roll jelly cake. Beat 3 eggs and 1 cup sugar thoroughly, then add 2 tablesp cold water and l^^ cups flour sifted with 2 teasp baking powder. Always stir this batter in one direction. For a French cream cake bake in two round layers. Split the cakes, while warm, and put together with the following cream filling: Put I scant pt milk in a double boiler to heat. Dissolve 2 tablesp cornstarch in a little cold milk, add 1 beaten egg, and i/^ cup sugar. Then pour this mixture into the hot milk and stir constantly until thick. Add piece of butter size of an egg, remove from the fire and flavor to taste, and spread between the layers. For the roll jelly cake bake in a long bread pan in a not too hot oven, or the edges will be hard and the cake will break when you try to roll it up. When done turn out on a clean towel, spread with jelly or jam, and roll up, leaving the cloth around the cake until it is cool. For whipped cream cake, bake in two round layers, split them while warm and put them together with sweetened whipped cream flavored to taste. This is best eaten fresh. — • [Mrs. A. I., la. Fig Pound Cake Cream % lb butter (or half butter and half shortening) with 1 lb brown sugar, add yolks of G eggs, one at a time, beating thoroughly, i/^ pt sour milk, in which dissolve I scant teasp soda, 1 lb flour sifted with i/^ teasp nutmeg, and 1 lb each chopped figs and raisins, dredged with flour. Lastly fold in the beaten whites of 6 eggs. Bake slowly. — [Mrs. A. C, W. Va. Dried Apple Cake Soak 2 cups dried apples over night. Drain off water, chop fine, and cook in 2 cups molasses until thick. When cool add 2 cups sugar, 2 teasp each nutmeg, cinnamon, and allspice, 1 cup shortening, 2 cups sour milk with 2 teasp soda dissolved in it | and flour to make a stiff batter. This is an excellent recipe, j and makes four large loaves. — [I. A. S., Me. i Prune Cake ' \ To 1 cup sugar add 1 egg and 1 yolk, 4 tablesp sour cream, ; and flour enough to make a thick batter, sifted with 1 teasp \ each of soda and cinnamon, i/^ teasp cloves and % teasp nut- ' meg. Lastly mix in 1 cup stewed prunes pitted and chopped. • Bake in layers and put together with frosting made with the ; white of the egg and sugar, or use whipped cream. This is ex- j cellent. — [L. A. B. ! Blackberry Jam Cake Cream 1% cups sugar with ^^ cup shortening, add 3 eggs, i leaving out the white of one for the frosting, % cup sour milk, in which dissolve 1 scant teasp soda, 2^^ cups flour sifted with ^ 1 teasp cinnamon, and last of all I cup of blackberry jam, mix- ] ing it no more than necessary after adding jam. Sweet milk ! may be used instead of sour milk by leaving out the soda and j adding 1 teasp baking powder instead. This is a delicious I cake. — [Miss E. C, Ore. ; Strawberry Jam Cake ! Cream V2 cup butter with 1 cup brown sugar, add yolks \ 3 eggs, 5 tablesp sour milk or cream, in which dissolve 1 teasp soda, 2 cups flour sifted with 1 teasp cinnamon, and l^ teasp ' each cloves and nutmeg, 1 cup strawberry jam, and lastly the i beaten whites of 3 eggs. Bake in layers, and put together with i boiled icing.— [E. B. U., Mo. j Roll Cake With Buttermilk. \