FoodNetArchive

Mary Jane's cook book

1916

Page 19 · 6 recipe records on this page

Presented as published in 1916. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
Cream butter and sugar and add juice and grated rind of the orange. Mix and sift flour and baking powder. To the butter and sugar, add one unbeaten egg and beat thoroughly, add a little flour and second egg. Beat well and alternate remaining flour with milk. When all is thoroughly mixed bake in a moderate oven about 30 minutes. Frost with orange frosting. CAKE AND FILLINGS 43 NUT CAKE. Sugar, 1 cup. Baking powder, 2 teaspoons. Butter, % cup. \Valnuts, 1 cup. Water, i/2 cup. Vanilla, 1 teaspoon. Flour, 2 cups. Egg whites, 4✪ Nut Cake. Mix in order given, being careful to fold stiffly beaten egg whites in lightly. FROSTING : Sugar, 1 cup. Marshmallows, 12. Hot water, 4 tablespoons. Egg white, 1. Boil sugar and water till it spins a thread, add marshmallows cut fine and pour slowly over the stiffly beaten egg white, beating constantly until smooth and creamy. Mrs. H. B. C., East Boston. ARROWROOT CAKE. Butter, 1 cup. Arrowroot, i/2 cup. Sugar, 11/2 cups. Pastry flour, li/2 cups. Milk, 1/2 cup. Soda, i/2 teaspoon. Almond extract, i/2 teaspoon. Cream of tartar, li/2 teaspoons. T>gg whites, 6✪ Arrowroot Cake. Cream butter and sugar, add milk and extract, then sift in arrowroot, flour, soda and cream of tartar. Beat eggs till dry and stiff and fold in last of all. Bake in a moderate oven. CHOCOLATE CAKE. Butter, 1/2 cup. Flour, 2i/2 cups. Sugar, 2 cups. Baking powder, 4 teaspoons. -Eggs, 4. Chocolate, 2 squares. Milk, 1 cup. Vanilla, i/2 teaspoon✪ Chocolate Cake. Cream butter and add gradually i/2 the sugar. Beat yolks of eggs till thick and add gradually the remaining sugar. Combine mixtures and add alternately milk, and flour mixed and sifted with baking powder. Fold in stiffly beaten cuu whites, add melted chocolate and vanilla. Bake 45 to 50 minutes. Cover with choco- late frosting. Dotty Dimple. 44 CAKE AND FILLINGS LIGHT CHOCOLATE CAKE. Sugar, 1 cup. Baking powder, 2y2 teaspoons. Eggs, 2. Vanilla, 1 teaspoon. Milk, y2 CUP- Butter, y2 cup. Flour, iy2 cups. Unsweetened chocolate, 2 squares✪ Light Chocolate Cake. Mix sugar, eggs, well beaten, and milk. Sift flour and baking powder together and add, then vanilla, butter, melted, and chocolate, also melted. Beat thoroughly. May be used as a layer cake or single loaf. FILLING AND FROSTING: Unsweetened chocolate, 2 Water, y2~cup. squares. Sugar, 1 cup. Egg white, 1. Heat sugar, chocolate and water till sugar is dissolved and chocolate melted. Then boil till it spins a thread, and pour very slowly into the stiffly beaten white of egg, beating hard all the time. Beat constantly till stiff enough to spread. Mrs. N. K., Framingham. CHOCOLATE CREAM CAKE. Sugar, 1 cup. Milk, y2 cup. Butter, y2 cup. Pastry flour, iy2 cups. Egg yolk, 1. Baking powder, 1 rounding teaspoon. Eggs, 2. Vanilla, 1 teaspoon. Salt, a pinch✪ Chocolate Cream Cake. Mix in order given and bake in 1 loaf. FROSTING : Egg white, 1. Butter, I teaspoon. Water, 2 teaspoons. Confectioners' sugar. Vanilla, y2 teaspoon. Unsweetened chocolate, 2 squares, t To the egg white add the water, vanilla, butter and enough sugar to make frosting thick enough to spread. " When this is thoroughly cold melt the chocolate over hot water and pour quickly over the white frosting. Mrs. H. B. C., East Boston. CAKE AND FILLINGS 45 BROWN SUGAR CAKE. Eggs, 4. Salt, 1/2 teaspoon. Brown sugar, 2 cups. Baking powder, 1 teaspoon. ✪ Brown Sugar Cake