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Cakes. Part 5 |
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Free Books / Cooking / Favorite Recipes / | |
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Cakes. Part 5 |
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This section is from the book "Favorite Recipes Compiled By Ladies Of The Cumberland Presbyterian Church", by Ladies Of The Cumberland Presbyterian Church. Also from Amazon: Joy of Cooking: 75th Anniversary Edition.
1 Cup Butter. 2 Cups Sugar, 1 Cup Milk. 3 Cups Flour (After Sifted). 6 Eggs, 2 Good-Sized Teaspoons Baking Powder. Stir Butter And Sugar To A Cream; Add The Yolks Of Eggs, One At A Time Beat Well; Then Milk And Flour And Baking Powder; Flavor To Taste. Bake In Loaf Or Layers As You Like.
Mrs. Sadie Wilson.
1 cup sugar, 1/2 cup butter, 1/2 cup milk. 1 1/2 cups flour. 2. tea-ipooufula baking powder, whites of 5 eggs. Makes two thick layers. Filling No. 1 - 2 cups granulated sugar. 1 cup cream. 1 tablespoonful vanilla, lump of butter size of an egg. Pilling No. 2 - 1 cup sugar 1/2 pint cream; boil together until it spins a thread, then add 6 tablespoonfuls sugar that has been previously melted.
Two-thirds cup butter, 2 cups light brown sugar, 2 eggs, 1 cup sour milk, 3 cups flour, 1 teaspoon soda in milk. 1/2 nutmeg, 1 teaspoon cloves and cinnamon. Merangue - Whites of three eggs, brown sugar to thicken.
Mrs. L. E. F.
One egg beaten lightly. 1/2 cup sugar, little salt, 2 1/2 table-spoonfuls melted lard, 1 cup milk, 1 heaping teaspoonful baking powder; nutmeg and cinnamon to taste; flour to roll soft.
Mrs. L. E. F.
One level cup of flour, one cup sugar. 7 whole eggs, 1 level teaspoonful cream of tartar. 1 heaping tablespoonful corn starch. Sift corn starch, cream tartar and flour four times. Boil sugar with water, like boiled icing. Beat whites and yolks of eggs separately. Put into the yolks one teaspoonful of vanilla. Pour hot sugar into whites slowly, then the yolks and lastly the flour. Hake forty-five minutes.
Mrs. M. F. Toner.
Whites of from 11 to 14 eggs. 1 cup flour, l 1/2 cups sugar, 1 teaspoonful cream of Tartar. Pinch salt in flour. Sift flour and sugar, each separately, six times. Beat eggs until begin to froth well, then add cream of tartar and beat until very light. Slowly add sugar, giving it time to dissolve as it. is stirred; then slowly add flour. Bake in ungreased pan, with paper cap for covering. Do not open oven door for fifteen minutes after placing cake in it. Bake forty minutes. Turn upside down after baked, allowing it to gently fall from pan.
Mrs. Landis.
Mix ingredients same as above, and bake in three layers. No caps required for layers. Filling - One cup sugar in one-third cup cold water, boiled without stirring until it ropes. Have ready beaten white one egg, into which stir syrup. Place 1/2 pound candy in agate pan, inside open oven. When warm stir all lumps out, and stir in sugar and egg. Spread between layers and well over outside.
Dark part - 1/2 cup white sugar, 1 large cup grated choco-late, 1/2 cup sweet milk, yolk one egg. Mix and cook on back of stove fifteen minutes, stirring to keep from burning. Let cool while making light part, as follows:
1/2 cup butter, three eggs, 1/2 cup sweet milk, 1 level tea-spoonful soda dissolved in a little milk, 1 cup sugar, 1 1/2 cups flour. Mix light and dark parts, and bake in three layers.
Frosting - 1 cup sugar, 1-3 cup cold water, boil until it ropes, without stirring. Have ready beaten white one egg, over which pour syrup. Stir until cool, place between layers, and over cake.
Mrs. Landis.
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