2 cups sugar 8 eggs
Cream butter and sugar; add flavoring and a little of the flour, then the beaten yolks; beat well. Slide the stiffly-beaten whites on to this mixture, sift flour over gradually and chop together as for nut and citron cake; bake in moderate oven in 3 medium sized layers; sift a little sugar over one layer before baking, sometimes, to make a crust for the top. If possible, set in ice box for an hour before baking.
Use 1/3 - 1/2 cup of milk and 2 1/2 - 2 3/4 cups of flour in preceding recipe, and bake in patty pans.
2 cups sugar 2 cups fine grated or ground cocoanut
4 level tablespns. butter 2 teaspns. lemon juice 8 eggs 1-2 teaspns. vanilla if desired
2 cups flour
Put together the same as "Julia's Birthday Cake," let stand on ice for 2 hours, or bake at once in loaf or layers.
1 cup butter 5 eggs
1 2/3 cup granulated sugar 2-2 1/4 cups flour
Cream butter, add sugar and work very light; add 1 egg at a time and stir only until no yolk can be seen; mix in flour, turn into paper-lined pan and set in ice box for 2 hours. Bake in slow oven about an hour, or until the cake stops singing.
3/4 cup butter 2 1/4 cups rice flour
2 scant cups sugar 6 eggs
2-3 tablespns. lemon juice with grated rind
Cream butter, add sugar, a little of the flour and beaten yolks with half the juice and all the rind of lemon.
Beat whites of eggs with a little salt, adding the remainder of the lemon juice when half beaten; slip on to cake batter, sift flour over gradually, and fold all lightly together. Put into pan to depth of not over 2 in. Bake in moderate oven.
6 eggs 1 1/2 cup flour
1/2 cup butter (part oil) 3 tablespns. corn starch
1 1/3 cup sugar flavoring
Beat yolks with half the sugar and cream butter with the other half; mix, beat. (Part of the flour and corn starch may be added to the butter and sugar.) Beat whites of eggs stiff, slide on to the mixture, add flour and corn starch (which have
1 lb. (2 cups and 3 tablespns.) sugar 3/4 lb. (3 1/8 - 3 1/2 cups) flour 6 oz. ( 3/4 cup soft) butter rose flavor
1 1/2 cup citron or prunes in slices whites of 14 eggs Cream butter and sugar, add flavoring, beaten whites and flour, lay slices of fruit in and on top of cake. One very large square, or two rather small round loaves.
1 1/8 cup butter or 1 1/4 cup oil 1 1/4 cup granulated sugar 2 1/2 - 2 3/4 cups flour
7/8 cup almonds, blanched and 4 eggs [chopped grated orange rind ground coriander seed Cream butter with a little flour, add eggs, one at a time, beating, add sugar (except a little for the top), rind and flour; spread thin in oiled pans, sprinkle with almonds, coriander and sugar, bake in moderate oven, cut in squares while hot, leave in pan to cool.
Y cup oil 4 1/2 cups flour
1 1/2 cup sugar 1 cup milk yolks 2 eggs salt, flavoring whites 3 eggs
Cream oil and sugar, add a little flour, yolks of eggs, salt and flavoring, then milk and flour alternately; beat well and fold in the stiff whites of eggs. Chill, or bake at once thoroughly, in 1 large or 2 small loaves in moderate oven that bakes well from the bottom.
4 large eggs 1 teaspn. lemon juice
Beat eggs and lemon juice in bowl set in boiling water, add sugar, then boiling molasses, with butter and orange peel, and lastly the flour.
4 eggs 1/3 teaspn. lemon extract 1/3 cup (4 1/2 level tablespns.) butter 1 cup pastry flour
7/8 cup molasses sugar 1 1/2 tablespn. browned flour
1 teaspn. lemon juice
Mix butter and sugar and add to beaten yolks, beating well; slide on to this the whites beaten with salt and lemon juice, then sift over gradually the two flours mixed, chopping and folding them in with the whites. Bake in small cakes in moderate oven 15-20 m. Use grated maple sugar for maple cakes.