ROLL CAKE. Three eggs, well beaten, with 1. cup of yellow sugar, 1
cup of flour, sifted with %4 teaspoon of soda, 1 teaspoon of cream of tartar.
Spread with jelly and roll while hot. Sift the flour, soda and cream of tartar ~
three times. Bake in a hot, quick oven.—Mrs. Morgan Brooks, Clear Creek,
Ontario.
ROUGH ROBIN. One and One-half lbs. flour, % Ib. rice flour, 1 Ib.
butter or lard, % lb. sugar, 1 lb. currants, 1 lb. sultanas, 2 teaspoons baking
powder✪ Three Layer Ribbon Cake, 1 teaspoon ground carraway, 1 teaspoon cinnamon, pineh of salt.
Mix lard and flour, sugar, baking powder and spices, and a pinch of salt
well together, and beat thoroughly. Add fruit, mix well with buttermilk and —
make a stiff batter. Bake in a pan for two hours.—Mrs. F. Fenner, Belde-
vere, Alta. 3
SAVOY CAKE. Four eggs, 1 ounce butter, 1 cup milk, 1 teaspoon rais-
ing powd✪ Savoy Cakeer. Beat the eggs with sugar, Cook in a moderate oven.—Mr, Jos.
Bourbonnais, St. Polycarpe, Que.
SCRIPTURE CAKE. One cup butter—Judges V-25; 2 cups sugar—
Jeremiah VI-20; 3% cups flour—I Kings IV-22; 2 cups raisins—I Samuel
25-18; 2 cups figs—I Samuel 25-18; 1 cup almonds—Genises VIII-11; 1 cup
water—Genises VXIV-20; 6 eggs—Isaiah X-14; teaspoon salt—Leviticus II-13;
spice to taste—1 Kings X-2; 2 tablespoons baking powder✪ Scripture Cake—Proverbs XXIII-14.
Cream butter and sugar together, beat in eggs one at a time, then water,
then fruit and nuts. Mix baking powder with flour and stir in lightly and
quickly —Mrs. J. H. Birkin, Hamilton, Ontario.
SILVER CAKE. One cup sugar, 1% cups butter, cream together, 2-3 cup
of milk, 2 cups flour, 2 teaspoons baking powder, whites of three eggs, beaten
stiff and added last. Flavoring✪ Silver Cake. Bake in a quick oven.—Mrs. F, Levergood,
Harrow, Ontario,
SILVER CAKE No. 2. One-half cup butter, 1 cup sugar, % cup sweet
milk, 1 teaspoon baking powder✪ Silver Cake No. 2. Ice with cream icing.—Mrs, Frank Mantle,
West Monkton, Ontario.
SPICE CAKE. One-half cup butter and lard mixed, 1 cup brown sugar,
2 cups flour, 1 egg, 1 cup sweet milk, 1 cup chopped seeded raisins, 1 tea-
spoon baking soda, 1 tablespoon cinnamon, seasoning of cloves and nutmeg✪ Spice Cake.
Mrs. H. A. McKenzie, Watford, Ontario. ~
SPICE CAKE (Buttermilk). One cup brown sugar, 1 cup buttermilk,
1 teaspoon soda, % teaspoon cloves, 1-3 cup shortening, yolks of two eggs,
1% teaspoon nutmeg, 144 teaspoon allspice✪ Spice Cake (Buttermilk). Mix together and bake in a quick
oven.—Mrs. F. Levergood, Harrow, Ontario.
SPONGE CAKE. One and one-half cups sugar, 3 eggs, 4% cup cold
water, 2 cups flour, 1 teaspoon soda, 2 teaspoons cream of tartar, 1 teaspoon
lemon extract✪ Sponge Cake. Beat yolks of egg until thick, add sugar, mix and sift to-
LIKE THE WAY THE MAGNET IS BUILT
Mr. J. M. Hodgson, of Hartney, Man., says:—The Magnet Cream Separa-
tor is a good, clean skimmer and turns easily. I must say I like the way it
is built. The strong square gear and the two bearings took my eye after
I first saw it. It will wear a long time on account of the way it is made.
It is closed in and is easy to oil, and I admire the brake. I like the hang Eg
to a larger capacity, if needed, ‘which 1s a good thing.
58
ry be ye ad
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4 gether flour, soda, cream of tartar; add eggs and sugar alternately with
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cold water. Beat whites of eggs until stiff and add to mixture. Flavor.—
Mrs, R, Boburn, Ardtree, Ontario.
SULTANA CAKE. One-quarter 1b. butter, 3 eggs, 3-4 lbs. flour, 1% Ib.
sultanas, a little milk, 4% lb. castor sugar, 14 lb. ground rice, 3 teaspoons bak-
ing powder. These cakes must be fairly stiff or the sultanas will sink to
the bottom. Will make two good-sized cakes.—Miss Christina McDonald,
Garville, Ontario.
TEA CAKE. One tablespoon melted butter, 1 egg, 1 cup sugar, 3-4 cup
milk, 1 teaspoon baking powder, 2 cups flour. Mix butter and sugar together,
add the milk, baking powder and flour, Bake in a quick oven.—Mrs. S.
Criter, Gallingertown, Ontario.
✪ Sultana Cake
Page 50 · 15 recipe records on this page
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
ROLL CAKE. Three eggs, well beaten, with 1. cup of yellow sugar, 1 cup of flour, sifted with %4 teaspoon of soda, 1 teaspoon of cream of tartar. Spread with jelly and roll while hot. Sift the flour, soda and cream of tartar ~ three times. Bake in a hot, quick oven.—Mrs. Morgan Brooks, Clear Creek, Ontario.
ROUGH ROBIN. One and One-half lbs. flour, % Ib. rice flour, 1 Ib. butter or lard, % lb. sugar, 1 lb. currants, 1 lb. sultanas, 2 teaspoons baking powder, 1 teaspoon ground carraway, 1 teaspoon cinnamon, pineh of salt. Mix lard and flour, sugar, baking powder and spices, and a pinch of salt well together, and beat thoroughly. Add fruit, mix well with buttermilk and — make a stiff batter. Bake in a pan for two hours.—Mrs. F. Fenner, Beldevere, Alta. 3
SAVOY CAKE. Four eggs, 1 ounce butter, 1 cup milk, 1 teaspoon raising powder. Beat the eggs with sugar, Cook in a moderate oven.—Mr, Jos. Bourbonnais, St. Polycarpe, Que.
SCRIPTURE CAKE. One cup butter—Judges V-25; 2 cups sugar— Jeremiah VI-20; 3% cups flour—I Kings IV-22; 2 cups raisins—I Samuel 25-18; 2 cups figs—I Samuel 25-18; 1 cup almonds—Genises VIII-11; 1 cup water—Genises VXIV-20; 6 eggs—Isaiah X-14; teaspoon salt—Leviticus II-13; spice to taste—1 Kings X-2; 2 tablespoons baking powder—Proverbs XXIII-14. Cream butter and sugar together, beat in eggs one at a time, then water, then fruit and nuts. Mix baking powder with flour and stir in lightly and quickly —Mrs. J. H. Birkin, Hamilton, Ontario.
SILVER CAKE. One cup sugar, 1% cups butter, cream together, 2-3 cup of milk, 2 cups flour, 2 teaspoons baking powder, whites of three eggs, beaten stiff and added last. Flavoring. Bake in a quick oven.—Mrs. F, Levergood, Harrow, Ontario,
SILVER CAKE No. 2. One-half cup butter, 1 cup sugar, % cup sweet milk, 1 teaspoon baking powder. Ice with cream icing.—Mrs, Frank Mantle, West Monkton, Ontario.
SPICE CAKE. One-half cup butter and lard mixed, 1 cup brown sugar, 2 cups flour, 1 egg, 1 cup sweet milk, 1 cup chopped seeded raisins, 1 teaspoon baking soda, 1 tablespoon cinnamon, seasoning of cloves and nutmeg.—Mrs. H. A. McKenzie, Watford, Ontario.
SPICE CAKE (Buttermilk). One cup brown sugar, 1 cup buttermilk, 1 teaspoon soda, % teaspoon cloves, 1-3 cup shortening, yolks of two eggs, 1% teaspoon nutmeg, 144 teaspoon allspice. Mix together and bake in a quick oven.—Mrs. F. Levergood, Harrow, Ontario.
SPONGSPONGE CAKE. One and one-half cups sugar, 3 eggs, 4% cup cold water, 2 cups flour, 1 teaspoon soda, 2 teaspoons cream of tartar, 1 teaspoon lemon extract. Beat yolks of egg until thick, add sugar, mix and sift together flour, soda, cream of tartar; add eggs and sugar alternately with cold water. Beat whites of eggs until stiff and add to mixture. Flavor.—avor.— Mrs, R, Boburn, Ardtree, Ontario.
SULTANA CAKE. One-quarter 1b. butter, 3 eggs, 3-4 lbs. flour, 1% Ib. sultanas, a little milk, 4% lb. castor sugar, 14 lb. ground rice, 3 teaspoons baking powder. These cakes must be fairly stiff or the sultanas will sink to the bottom. Will make two good-sized cakes.—Miss Christina McDonald, Garville, Ontario.
TEA CAKE. One tablespoon melted butter, 1 egg, 1 cup sugar, 3-4 cup milk, 1 teaspoon baking powder, 2 cups flour. Mix butter and sugar together, add the milk, baking powder and flour, Bake in a quick oven.—Mrs. S. Criter, Gallingertown, Ontario.
Records on this page
Fruit CakeCoffee Fruit CakePork Cake SpicedThree Layer Ribbon CakeRoll CakeRough RobinSavoy CakeScripture CakeSilver CakeSilver Cake No. 2Spice CakeSpice Cake (Buttermilk)Sponge CakeSultana CakeTea Cake