3 tablespns. liquid yeast 3 cups flour
When light-4 yolks of eggs 1 cup sugar 3/4 cup butter 3/4 cup of warm milk
3-4 cups flour halved blanched almonds or halves of pecans or walnuts grated rind of 1 - 1 1/2 lemon
Beat yolks with sugar and add to butter which has been creamed with part of the flour; then add the flavoring, the sponge, the milk and the flour alternating, beating until the flour is all in. Butter tube mold or other pans thick with cold butter and stick almonds to sides in regular rows. Do not put any in the bottom. Half fill pan with batter and let rise until pan is nearly full ; bake 1 hr., or until cake stops singing, in moderate and slow oven so as not to burn nuts.
(Mrs. W. W. Wheeler, Ambato, Ecuador.)
3 eggs, save out 1 white or yolk 5 tablespns. oil
2/3 cup flour
Beat eggs and sugar, add oil, then the sponge, lastly fold in the flour; put into 3 layer cake pans and let stand for 2 or 3 hours in a not very warm place. Bake in moderate oven.
1 cup bread dough 1 egg
1/2 cup butter 1 cup maple sugar
Cream the butter, add the sugar and beaten egg and mix all thoroughly with the dough; add a little flour, turn into tin and let rise 1/2 hr. or longer before baking.
When light-2 cups (1 lb.) butter, 2 cups molasses which has been boiled and cooled to lukewarm, 3 cups (not too fine) nuts, raisins, citron or cocoanut or combinations of same, 4-4 1/2 cups flour, part for fruit. The whites of 2 eggs may be used with the 4 cups of flour.
Attend to sponge and cake as soon as light. Steam or bake.
1 pt. milk
1 tablespn. butter
2 tablespns. sugar
1/2 - 1 cake compressed salt [yeast flour for soft dough
Let rise, knead, spread on flat tin with floured hand, 3/4 - 1 in. thick, spread with butter, sprinkle with sugar and ground coriander seed; or, spread with an egg beaten with a teaspn. of sugar, sprinkle with sugar and chopped or split blanched almonds; let rise; bake in moderate oven.
Use universal crust dough if a more tender cake is desired.
3 eggs 1 tablespn. ice water
2/3 cup sugar 2/3 cup pastry flour
1 tablespn. lemon juice 3 drops extract rose
May use 1 1/2 tablespn. of orange juice with yolks of eggs and 1/2 tablespn. lemon juice with whites in place of the water and lemon juice. Flavor sugar with oil of orange and add 1/2 teaspn. vanilla to the cake. Finished with royal filling and icing, this makes a cake suitable for a royal occasion.
(1) Use 2 tablespns. of cream in cake instead of lemon juice and water, with or without 1 teaspn. of lemon juice in whites of eggs.
(2) Use 2/3 cup of molasses in place of the sugar, no water, 1 teaspn. only, of lemon juice in the whites of eggs, 1 cup of flour and 1-2 teaspns. ground coriander seed.
(3) Use brown sugar in place of white, and orange or vanilla flavoring.
3 eggs 4 tablespns. water
1 cup sugar 1 - 1 1/2 cup flour
Boil sugar and water till syrup will thread, pour hot syrup slowly over beaten yolks; beat until cool, chop in stiffly-beaten whites and flour; flavor if desired. 2 small layers.
The sponge layer cake and all sponge cakes containing the yolks of eggs may be put together as follows: Break the eggs into a cake bowl, set the bowl into a pan of boiling water on the table and beat until light; add hot water (if any) and the sugar (or the hot syrup) gradually, beating. When light, remove from water, add flavoring and fold in flour lightly.
1 1/2 cup granulated sugar flavored with oil of lemon large 1/2 cup cold water 7 eggs
1 - 1 1/2 tablespn. lemon juice 2 1/2 cups flour, sifted 5 or 6 times after measuring
Pour cold water over sugar, heat and boil slowly until perfectly clear; cool, beat yolks of eggs, add syrup and half the lemon juice and beat very light; slide whites of eggs beaten to a stiff froth with the remainder of the lemon juice on to mixture, sift flour over, a little at a time, and chop in with whites until all the flour is in. Bake 3/4 -1 hr. in slow oven until just done, no longer. 1 large loaf in deep square tin.
6 eggs a trifle of salt
1 cup sugar 1 1/2 cup grated fresh cocoanut
1 cup flour lemon or vanilla flavoring
Put together as nut and citron cake, or beat eggs in dish set in hot water, add sugar, cocoanut and flavoring , then flour. Put mixture 1 1/2 in. deep in pans lined with buttered paper.
6 eggs flavoring
1/2 cup sugar 2/3 cup rice flour scant 1/3 cup pastry flour
Beat eggs in dish set in hot water, add sugar, flavoring and rice and pastry flour mixed. Bake in moderate oven.