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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Cakes, Fillings. Part 3 |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Cakes, Fillings. Part 3 |
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This section is from the book "Hobart Boulevard Cook Book", by Women of Hobart Boulevard Methodist Episcopal Church Los Angeles, Cal. Also available from Amazon: Hobart Boulevard Cook Book.
One cup of egg whites, 1 1/4 cup of granulated sugar, 1 cup flour (Sperry Drifted Snow), 1/2 teaspoon cream tartar, 1/2 teaspoon vanilla extract; sift flour 3 times, measure, set aside, add cream tartar to eggs and whip until very stiff, add sugar and fold in, then flavor and fold it lightly through. Put in moderately hot oven and here you must use judgment.
(Almond Cakes)
Six eggs, 1/2 pound powdered sugar, 2 ounces grated rye bread, 4 ounces grated almonds, 2 ounces citron, cut in small pieces, 1/2 wine glass of water, 1/2 grated rind of lemon, salt, 1 teaspoonful baking powder. Mix grated bread, sifted with baking powder, add nuts, spices and salt- beat yolks of eggs with sugar; add water lastly; add whites beaten stiff; bake in slow oven 1 hour.
- Mrs. M. Berg.
One and one-half cups of sugar, 1/2 cup butter, 1 egg, 1/4 teaspoon of cloves, 1/4 teaspoon of allspice, 1 teaspoon of cinnamon; cream all together, then add 1 cup sour milk, in which dissolve a level teaspoon of soda, 21/2cups of flour (Sperrv Drifted Snow); raisins and nuts can be added. Bake in 2 layers and frost with white icing.
- Christine MacDonald.
Six eggs, 1 medium glass flour (Sperry Drifted Snow), 1 1/4 glasses of granulated sugar, 1 scant teaspoon cream of tartar, 1 pinch of salt, 2 teaspoons lemon juice, 1 teaspoon grated lemon rind or a teaspoon lemon or orange extract. Sift flour with cream of tartar and salt 6 times; sift sugar and put it back in sieve; separate eggs beat yolks to thick cream, put in lemon juice and flavor; beat whites to stiff froth, beat sugar into this a little at a time, then add yolks to whites, sift in flour and fold in whites of eggs slowly. Bake from 40 to 45 minutes. Don't grease pan.
- Ruth Brown.
One cup potatoes, boiled and mashed fine, 2 cups sugar, 1 cup butter, 4 eggs, 2 cups flour (Sperry Drifted Snow), 1/2 cup milk, 4 tablespoons grated chocolate, 2 tablespoons baking powder, 1 teaspoon cloves, 1 teaspoon cinnamon and nutmeg, 1 cup walnuts; 1/2 recipe makes 3 layers and full recipe makes 5 layers.
- Mrs. E. S. Campbell.
One-half cup brown sugar, fill cup up with molasses; 1 scant cup sour milk, 5 tablespoons melted shortening, 1/2 tablespoon ginger, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1 level teaspoon soda, 1 egg. Start with 1 teacup flour (Sperry Drifted Snow), with soda sifted in, add enough flour to make a very soft batter; bake in slow oven.
- Mrs. Hogeboom.
Beat 1/2 cup of butter to a cream, gradually add 1 1/2 cups sugar, then the yolks of 2 eggs, 1 cup of sweet milk, 2 cups of flour (Sperry Drifted Snow), 4 teaspoonsful of burnt sugar, 1 teaspoon vanilla, 1/2 cup flour; beat the 2 whites of eggs well, put 2 teaspoons baking powder on the beaten whites and fold into cake; beat for 5 minutes. To burn sugar put 1 cup sugar in iron frying pan over fire, let burn until black, then add enough water to make a thick syrup. This makes enough syrup for several cakes.
- Mrs. Hogeboom.
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