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Cakes. Part 3 |
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Free Books / Cooking / The P.E.O. Cook Book / | |
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Cakes. Part 3 |
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This section is from the "The P.E.O. Cook Book" book, by Chapter Z. Also available from Amazon: P.E.O. Cook Book.
1/2 Cup butter, 13/4 cups sugar, 1 cup sweet milk, 2f cups flour, whites 5 eggs, 3 teaspoons baking powder. Cream the butter, adding the sugar a little at a time until the whole is light and fluffy. Sift the flour 3 times, then measure and sift with the baking powder, adding this to the sugar and butter, alternating with the milk, then add the stiffly beaten whites of the eggs. Beat until smooth and bake in 3 layers. The 2 lower layers are frosted with confectioner's sugar and the white of an egg; the frosting for the bottom layer is flavored with lemon, the next with vanilla and the top layer is thickly covered with cocoanut and is flavored delicately with a few drops of rose water. Mrs. Ella Marsh.
1 Cup butter, 2 cups powdered sugar, 1 cup milk, juice 1 lemon, whites 6 eggs, 4 cups flour, 2 teaspoons baking powder. Rub the butter and sugar to a cream and add the milk; when well mixed, stir in the juice of a lemon and whip very light; stir in alternately the stiffened whites of eggs and flour sifted with the baking powder.
Filling: Boil 3 cups granulated sugar with 1/2 cup of water until it spins a thread. Pour over the beaten whites of 3 eggs and whip until you have a thick cream, then stir in gradually a cup of minced raisins and chopped pecans, with 5 rigs that have been soaked soft in lukewarm water, then dried and minced. Spread between layers and frost on top. - Curtis Cook Book.
3/4 Cup butter, 2 level cups sugar, 6 egg whites, 3 cups of flour, 2 teaspoons baking powder, 1 cup milk, 1/4 tea-spoon salt and flavoring. Cream butter and sugar, beat whites of eggs to a stiff froth, add them to butter and sugar and beat well, then sift in flour, salt and baking powder. Add milk and 1/2 teaspoon vanilla and 1/2 teaspoon lemon. Divide into 2 or 3 buttered and floured cake tins and bake in a moderate oven 20 to 25 minutes.
Filling: Put \\ cups milk into a saucepan, with 1 cup sugar and 2 tablespoons butter, and bring to a boiling point. Blend a tablespoon flour with 1/2 cup milk, add 3 egg yolks and stir until thickened, then add 1 teaspoon vanilla, 1 cup nut meats, 1 cup raisins and put between layers. If only 2 layers, half of recipe will be plenty. Cover top with boiled frosting. Mrs. M. S. Coleman.
2 Scant cups sugar, 1 cup butter or Crisco (if Crisco is used add a pinch of salt), 1 cup sweet milk, 3 cups flour, 2 teaspoons baking powder, whites 5 eggs, 1/2 teaspoon lemon flavoring. Minnie Welch.
1/2 Cup butter, 1 cup sugar, 1 cup cold water, pinch salt, 2 cups flour, 2 teaspoons baking powder, whites 4 eggs. Cream butter and sugar, add water slowly with 2 tablespoons of flour. Add remainder of flour sifted with the baking powder. Fold in whites of eggs, flavor.
Ruby Rice. SILVER CAKE
The whites of 8 eggs, 2 cups sugar, 1 cup butter, 3/4 cup milk, 3 cups flour, 1 teaspoon cream of tartar and 1 of soda. Flavor with rose or vanilla. Mix and bake.
Mrs. Woodrow Wilson.
1 1/2 Cups white sugar, 1/2 cup butter, 1 cup milk, 3 cups sifted flour, 3 teaspoons baking powder, 1 teaspoon flavoring, whites 3 eggs. Cream butter and sugar thoroughly, sift baking powder with flour twice, add milk and flour alternately to butter and sugar, beat thoroughly, then add flavoring and stifly beaten whites. Bake in moderate oven.
Mrs. J. H. Eisenhower.
Whites of 4 eggs, 1/2 cup butter, 1 1/2 cups sugar, 3/4 cup milk, 1 cups pastry flour sifted 4 times with 2 1/2 level teaspoons of baking powder, 1 scant teaspoon lemon extract. Cream butter, add sugar and beat; add a little of the flour, then milk and flour alternately until all is used. Beat 5 minutes with an upward stroke and always in one direction. Add flavoring and stiffly beaten whites, cutting them in lightly. Bake in moderate oven. Mrs. Clarence Bonnell.
2 Cups sugar, 1/2 cup butter, 1 cup milk, 3 cups flour, 3 teaspoons baking powder, 4 egg whites, 1 teaspoon flavoring. Cream butter and sugar, adding 2 tablespoons of the milk to make creaming easy, sift flour and baking powder several times, adding this with the milk to butter and sugar, alternating. Beat well. Flavor and fold in egg whites.
Ruby Rice.
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