FoodNetArchive

The household cook book

1902

Page 280 · 18 recipe records on this page

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Filling. — Whites of 2 eggs beaten stiff and sugar enough added to keep it from running; spread it on layers, and sprinkle cocoanut between layers and on top of cake. COCOANUT CAKE No. 2. i cup butter. h cup corn= starch, li cups sugar. li cups flour, i cup water. 1 teaspoon cream tartar. 6 whites of eggs. i teaspoon soda. Bake in layer tins. Then take the whites of 3 eggs and beat to a froth with 6 tablespoons of sugar and 1 cup grated cocoanut. Use it for both filling and frost- ing. CREAM CAKE. 1 cup sugar. li cups flour. 3 eggs. 2 small teaspoons baking 3 tablespoons water✪ Cream Cake. powder. Bake in 4 jelly tins, and when done spread the lay- ers with the cream filling given among our fillings. Do not spread on the filling till the cake is cold. If preferred it can be baked in 2 ordinary pie tins and split open when cold. 866 LAYER CAKES CUSTARD CAKE. 1 cup sugar. U cups flour. 3 eggs, beaten separate. 1 teaspoon baking powder. 2 tablespoons cold water Flavor to taste, added to the beaten whites. Bake in 2 tins in a hot oven; split when hot, and spread with custard. DATE CAKE. 1 cup butter. 1 teaspoon vanilla. 2 cups sugar. 3 cups flour. 1 cup milk. 2 teaspoons baking powder. 5 eggs✪ Date Cake. Bake in 5 layers, and use the date filling given among our fillings. DENVER CAKE. i cup butter. 1 cup sweet milk, li cups sugar. 3 cups sifted flour. 6 eggs. 2 teaspoons baking powder. This cake must be well beaten. It will make 5 layers. Use any filling desired. It can be made in high altitudes. ECONOMICAL LAYER CAKE. i cup butter. 2 cups flour. 1 cup sugar. 3 teaspoons baking powder. 1 tablespoon corn=starch made smooth in 1 cup sweet milk. Bake in thin sheets. Use cream, cocoanut, jelly or any filling desired. FIG LAYER CAKE. i cup butter. 2 cups flour (sifted). 1 cup sugar. 2 teaspoons baking powder. 4 large or 5 small eggs. 1 teaspoon vannilla. i cup milk. Bake in 4 layers. When cold spread on our " Fig Filling, No. 1." LAYEK CAKES 367 lEOQUOIS CAKE, i cup butter. li cups flour. 1 cup powdered sugar. 2 teaspoons baking powder 3 whites of eggs. (scant), i cup milk. 1 teaspoon lemon extract. Bake in 2 tins, and use the " icing filling " given among our fillings. JELLY CAKE. i cup butter. i cup milk (scant). 1 cup sugar. If cups flour. 2 eggs. 2 teaspoons baking powder. 1 teaspoon of any flavoring. Bake in three layers. Spread jelly between layers for filling. PEACH CAKE. Bake sponge cake in 3 layers as for jelly cake; take fine ripe peaches, chop fine or slice thin. Between layers and on top put a layer of the peaches and cover them with either the whipped cream or mock whipped cream given among our fillings. Eat soon after pre- paring it. ROCHESTEK JELLY CAKE. LIGHT PAET. 1 cup butter. 3 cups flour. 2 cups white sugar. 2 teaspoons baking powder. 6 whites of eggs. 1 teaspoon lemon extract. 1 cup sweet milk. Bake in 3 layers. DAEK PAET. i cup butter. 2 cups seeded raisins. 1 cup brown sugar. i cup citron (chopped fine). i cup molasses. ^ teaspoon cloves. 1 egg. 1 teaspoon cinnamon. 2 cups flour. i nutmeg, grated. i teaspoon soda dissolved 1 teaspoon lemon extract. in i cup coffee. Bake in 2 layers. Put light and dark parts alternately, spreading jelly between the layers. Frost the top. 368 LAYER CAKES ROLLED JELLY CAKE. 1 cup sugar. 1 cup flour ✪ Denver Cake