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Free Books / Cooking / Hobart Boulevard Cook Book / |  |
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Cakes, Fillings. Part 6 |
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Free Books / Cooking / Hobart Boulevard Cook Book / | |
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Cakes, Fillings. Part 6 |
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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.
Four eggs, 1 cup sugar, 1/2 cup potato flour, 1 level teaspoon baking powder, flavoring; beat whites and yolks separately, a little salt in each, add 1/2 the sugar to whites and 1/2 to yolks; beat yolks 3 minutes; sift baking powder with flour; bake in 2 layers; line pans with oiled paper; bake in slow oven. Filling: juice of 1 orange, 2 tablespoons melted butter, powdered sugar to thicken.
- Mrs. Wertz.
Three-quarters cup flour (Sperry Drifted Snow), 2 cups white sugar, 1 cup sweet milk, 2 1/2 cups flour, whites of 5 eggs or 3 whole eggs well beaten, 3 teaspoons baking powder. Make 3 layers. Fruit part: Add to remainder of above 1/2 cup chopped raisins or currants, 1/2 cup molasses, 1/2 cup flour, 1/2 teaspoon baking powder, spice to taste. Make 2 layers. Place light on dark alternately, with boiled frosting between.
- Mrs. Todd.
Beat 3 eggs 1 minute, add 1 1/2 cups sugar (beat 5 minutes), add 1 cup flour (Sperry Drifted Snow), beat 1 minute, 1/2 cup cold water, add another cup flour, in which stir 2 teaspoons baking powder. Beat 1 minute. Bake slowly.
- Mrs. C. E. Casey.
Three eggs, 1 cup sugar, 1 cup flour (Sperry Drifted Snow), sifted several times, 1 teaspoon baking powder, 5 tablespoons hot water; beat yolks in mixing bowl until very light shade, gradually adding the sugar, then alternate the flour and hot water, beating constantly. Last add the beaten whites of the eggs, on which has been sprinkled the baking powder; fold this in carefully and turn into a sponge cake tin to bake. Do not light gas until a few minutes before placing cake in oven.Bake slowly for 40 minutes.
- C. Belle Champlin.
One-half cup butter, 1 cup sugar; beat well together; 1/2 cup milk, 1/2 teaspoon salt, 2 cups flour (Sperry Drifted Snow), measured after sifting, 1 rounded teaspoon baking powder, whites of 4 eggs beaten to soft froth. Sift baking powder and flour together 3 times.Beat until smooth.
- Mrs. Young.
Cream 1 cup sugar and 1/2 cup butter, add 1 yolk of egg, well beaten, 1 cup sour cream, 2 cups flour (Sperry Drifted Snow), and 1 level teaspoon soda, sifted together 3 times, 1/2 teaspoon salt, add beaten white of egg, 1 teaspoon vanilla. Makes good layer or loaf cake.
- Mrs. Hogeboom.
One egg, 1 cup sugar, 1 cup milk, 3 cups flour (Sperry Drifted Snow), 1/2 teaspoon salt, 4 level teaspoons baking powder, 1 cup chopped nuts, 1/2 cup chopped raisins; mix and let stand 35 minutes; put in oven and bake 1 hour.
- Mrs. Samuel P. Morse.
One cup sugar, 1 cup water, 1 cup raisins, 2 squares Baker's Chocolate, grated, 1/2 teaspoon cloves, 1/2 teaspoon cinnamon, 1/2 cup butter (scant), salt; put these ingredients into a saucepan and let them come to the boiling point slowly; allow to boil a few minutes, then remove from fire. When cool (not cold) sift 1 cup of flour with one level teaspoon of soda, stir well, then sift another cup of flour (without soda), stir well again and bake in a slow oven from 45 minutes to 1 hour. This also makes an excellent pudding when served warm with a sauce.
- Mrs. E. J. Bradshaw.
One cup sugar, 2-3 cup butter, 1 2-3 cups flour (Sperry Drifted Snow), 4 eggs, 1 nutmeg, grated, 1 level teaspoon soda, 4 tablespoons sour cream, 1 cup blackberry jam, 1 teaspoon alspice, 2 teaspoons cinnamon; put all together, stir slowly until mixed well; do not beat.
- Mrs. E. S. Campbell.
Three-quarters cup pulverized sugar, 1 teaspoon cocoa, wet with strong coffee to consistency to spread easily; add 4 drops vanilla.
Three cups powdered sugar, butter size of 2 eggs, 6 teaspoons cocoa, 6 tablespoons strong hot coffee, 3 teaspoons vanilla. Beat to a cream. For 2 layers.
- Susie Smith.
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