Take half a pound of sugar, half a pound of flour, half a
pound of butter, the whites of three eggs, two table-spoonfuls
of water, and one tea-spoonful of baking-powder✪ Jelly Rolls. Bake in
jelly-cake pans, with icing and cocoa-nut between.
Mrs. Keith.
FEATHER CAKE.
Take two cupfuls of powdered sugar, three cupfuls of
flour, half a cupful of butter, three-fourths of a cupful of
sweet milk, two or three eggs, one tea-spoonful of baking-
powder. To be baked as a jelly cake. Mrs. Holtox.
MINNEHAHA CAKE.
Take one cupful and a half of sugar, half a cupful of
butter stirred to a cream, the whites of six eggs or three
whole eggs, two tea-spoonfuls of baking-powder, two heap-
ing cupfuls of flour, and half a cupful of sweet milk. Bake
in three layers. For filling, take one tea-cupful of sugar
and a little water boiled together until brittle. Stir quickly
The New Kentucky Home Cook Book. 277
into the well-beaten whites of three eggs ; add to this one
cupful of seeded raisins chopped fine, and put between the
cakes. Put plain icing on the top layer.
SILVER CAKE.
Take two cupfuls of powdered sugar, half a cupful of
butter, four cupfuls of sifted flour, three-fourths of a cupful
of sweet milk, the whites of eight eggs, and one tea-spoonful
of Royal baking-powder. Stir the butter and sugar to a
cream, add the whites and baking-powder last, stirring them
lightly through. Flavor with vanilla. Can be baked in a
large pan or as a jelly cake.
GOLD CAKE.
Take the yelks of three eggs, one cupful of powdered
sugar, three-fourths of a cupful of sweet milk, two cupfuls
of sifted flour, one-fourth of a cupful of butter, and one
tea-spoonful of baking-powder✪ Feather Cake. Beat the yelks very light,
cream the butter and sugar together, add the eggs, then the
milk and flour. Flavor with lemon or vanilla. Can be
baked as a jelly cake or in a square pan.
FIG CAKE.
Fig cake can be made by using either one of the Delicate
Cake receipts. Cut the figs into small pieces, sprinkle them
well with flour, have a mold greased and lined with paper in
the bottom. Put first a layer of batter then a layer of figs,
and so on, having the top layer of batter.
COCOA-NUT CAKE.
Take one-half cupful of butter, one and one-half cupful
of powdered sugar, two-thirds of a cupful of sweet milk, two
cupfuls of flour, three eggs, one and one-half tea-spoonful
of baking-powder✪ Cocoa-Nut Cake. Beat the sugar and butter together,
when smooth and creamy, add the yelks of the eggs and
beat well. Stir in the flour, then the whites of the e^s anc[
278
The New Kentucky Home Cook Book.
baking-powder. Beat lightly, and pour into three medium-
sized cake-tins. Bake in a moderate oven. Spread each
layer with icing, and sprinkle grated cocoa-nut very thickly
oyer it. Mrs. L. W. Galbraith.
WHITE CAKE.
Take one cupful of butter, two cupfuls of sugar, one-half
cupful of sweet, milk, three level tea-spoonfuls of baking-
powder, the whites of eight eggs, three and one-half cupfuls
of flour. Cream the butter, add the sugar (beating well),
then the milk, and lastly the flour and eggs alternately.
This is nice baked in one large cake or baked in two cakes
and an icing of chocolate and raisins put between them.
Cut into squares, aud put in a cake-basket.
'Mrs. Waller Allen.
ROBERT E. LEE CAKE. ✪ WHITE CAKE
Page 141 · 10 recipe records on this page
Presented as published in 1884. 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
Take half a pound of sugar, half a pound of flour, half a pound of butter, the whites of three eggs, two table-spoonfuls of water, and one tea-spoonful of baking-powder. Bake in jelly-cake pans, with icing and cocoa-nut between.
Mrs. Keith.
FEATHER CAKE.
Take two cupfuls of powdered sugar, three cupfuls of flour, half a cupful of butter, three-fourths of a cupful of sweet milk, two or three eggs, one tea-spoonful of bakingpowder. To be baked as a jelly cake. Mrs. Holtox.
MINNEHAHA CAKE.
Take one cupful and a half of sugar, half a cupful of butter stirred to a cream, the whites of six eggs or three whole eggs, two tea-spoonfuls of baking-powder, two heaping cupfuls of flour, and half a cupful of sweet milk. Bake in three layers. For filling, take one tea-cupful of sugar and a little water boiled together until brittle. Stir quickly
The New Kentucky Home Cook Book. 277
into the well-beaten whites of three eggs ; add to this one cupful of seeded raisins chopped fine, and put between the cakes. Put plain icing on the top layer.
SILVER CAKE.
Take two cupfuls of powdered sugar, half a cupful of butter, four cupfuls of sifted flour, three-fourths of a cupful of sweet milk, the whites of eight eggs, and one tea-spoonful of Royal baking-powder. Stir the butter and sugar to a cream, add the whites and baking-powder last, stirring them lightly through. Flavor with vanilla. Can be baked in a large pan or as a jelly cake.
GOLD CAKE. Take the yelks of three eggs, one cupful of powdered sugar, three-fourths of a cupful of sweet milk, two cupfuls of sifted flour, one-fourth of a cupful of butter, and one tea-spoonful of baking-powder. Beat the yelks very light, cream the butter and sugar together, add the eggs, then the milk and flour. Flavor with lemon or vanilla. Can be baked as a jelly cake or in a square pan.
FIG CAKE.
Fig cake can be made by using either one of the Delicate Cake receipts. Cut the figs into small pieces, sprinkle them well with flour, have a mold greased and lined with paper in the bottom. Put first a layer of batter then a layer of figs, and so on, having the top layer of batter.
COCOA-NUT CAKE.
Take one-half cupful of butter, one and one-half cupful of powdered sugar, two-thirds of a cupful of sweet milk, two cupfuls of flour, three eggs, one and one-half tea-spoonful of baking-powder. Beat the sugar and butter together, when smooth and creamy, add the yelks of the eggs and beat well. Stir in the flour, then the whites of the eggs and
The New Kentucky Home Cook Book.
baking-powder. Beat lightly, and pour into three mediumsized cake-tins. Bake in a moderate oven. Spread each layer with icing, and sprinkle grated cocoa-nut very thickly over it. Mrs. L. W. Galbraith.
WHITE CAKE.
Take one cupful of butter, two cupfuls of sugar, one-half cupful of sweet, milk, three level tea-spoonfuls of bakingpowder, the whites of eight eggs, three and one-half cupfuls of flour. Cream the butter, add the sugar (beating well), then the milk, and lastly the flour and eggs alternately. This is nice baked in one large cake or baked in two cakes and an icing of chocolate and raisins put between them. Cut into squares, aud put in a cake-basket.
'Mrs. Waller Allen.
ROBERT E. LEE CAKE.
Records on this page
Jelly CakeJelly RollsWhite Mountain CakeFeather CakeMinnehaha CakeSilver CakeGold CakeCocoa-Nut CakeWHITE CAKEROBERT E. LEE CAKE