Royal Victoria cook book

BLACK CHOCOLATE CAKE—Two cups brown sugar, $ cup butter, 4 cup sweet milk, 2 eggs, 2 cups flour, 1 teaspoon cream tartar, $ teaspoon soda, or 2 teaspoons of baking powder. Dissolve 2 squares Baker’s chocolate in } cup boiling water. Let it stand to get cool, then stir in before adding milk, flour and eggs. M.Z. STEVENSON. SPONGE CAKE.—Four eggs, 1 cup sugar, | cup flour, 1 teaspoon baking powder, flavoring to taste. Beat whites stiff, add sugar and beat again, add yolks and beat once more. Stir in lightly the other ingredients. Grease pan and bake in moderate oven half an hour. SPONGE CAKE.— Nine eggs, # pound sugar (granulated, sifted), 4 pound flour (sifted), 1 small teaspoon of baking powder. Beat yolks and whites separately till stiff, add sugar to yolks and beat well, then a‘d whites, and lastly flour; beat lightly all together. Bake in a slow oven for # of an hour. KATHLEEN McCARTHY. CHOCOLATE CAKE.—One and a half cups brown sugar, $ cup butter, 2 bars unsweetened chocolate, $ cup milk, 3 eggs, 3 teaspoons of baking powder, 13 large cups flour. Beat butter and sugar together to a cream. Melt the chocolate with a tablespoon of the brown sugar and 3 tablespoons of hot water, add it to the butter and sugar, add the yolks and milk and lastly the well-beaten whites. Miss McCartny. SUNRISE CAKE. Whites of 7 eggs, yolks of 5 eggs, 1 cup fine granulate | sugar, 1 scant cup of flour sifted four times, } teaspoon cream of tartar, 1 teaspoon of orange flavoring. Beat the yolks until thick and set aside. Now add pinch of salt and cream of tartar to the whites and beat until very stiff, add the sugar and beat thoroughly, then add the flavoring and beaten ‘yolks, beat lightly and carefully stir in the flour. Bake in a tube pan in a moderate oven from 40 to 50 minutes. Invert to cool. Mrs. CHAS. SMITH. OATMEAL COOKIES.—One cup white sugar, $ cup butter, $ teaspoon soda, dissolved in $ cup of hot water, 2 cups of rolled oats, 1 cup flour. Cream the butter and sugar, dissolve the soda in the boiling water, pour the water over the oatmeal, then add flour. Let it cool, then roll out like cookies. Mrs. 8. LOUNT. LAYER CAKE.—One cup of sugar, 3. tablespoons butter, 3 eggs, 4 tablespoons of milk, 3 teaspoons baking powder, 14 cups flour. Mix butter and sugar to a cream, then add your eggs well beaten, and milk, then the flour, and beat well before putting the baking powder in. Bake in a pretty hot oven. Miss BEALL. HICKORY NUT CAKE.—One cup butter, 2 cups sugar, 1 cup milk, 3 cups flour sifted, 2 teaspoons baking powder, whites of 4 eggs well beaten, } teaspoon almond flavoring, 1 cup chopped dates, 1 cup chopped nuts (walnuts or hickory nuts). Bake in a square pan from 2 to 34 inches deep. Miss BEALL. FRUIT CAKE—Two and a quarter pounds raisins half seedless, 2} pounds currants, } pound mixed peel, ? pound chopped figs, # pound chopped dates, # pound blanched almonds, 14 pounds brown sugar, 14 pounds butter, 1} pounds flour, 14 dozen eggs, 14 teaspoons cloves, cinnamon and nutmeg, | grated lemon, 4 teaspoons baking powder, 1 glass brandy. Mrs. JAMES Hoae. WHITE COOKIES.—Three eggs, 14 cups sugar, 14 cups butter, $ cup milk, 1 teaspoon soda, 2 teaspoons cream tartar. Cream butter and sugar together, beat eggs well ‘and add to butter and sugar. Put soda and cream tartar with the milk and pour over the butter, ete. Then add flour till stiff enough to roll out nicely; flour your board pretty well when rolling out. Butter your pans (or lard or dripping will do). A quick oven is required to make them nice. Mrs. Harrison.