This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
1/3 cup oleomargarine or other fat. 1 cup brown sugar
1 cup sour milk
2 cups flour
1 teaspoon soda
1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/4 teaspoon cloves 1/3 teaspoon salt
1 cup raisins
Cream the fat, add the brown sugar and mix well. Mix and sift all the dry ingredients with the flour and add to the sugar and fat alternately with the sour milk. Bake 40 to 50 minutes in a loaf pan in a moderately hot oven. Serves 16 to 20.
2/3 cup butter 1 1/2 cups sugar
8 egg yolks 2 1/2 cups flour
1/2 teaspoon soda
1 teaspoon cream of tartar 2/3 cup milk
1 tablespoon vanilla
Mix the soda, flour, and cream of tartar and sift three times. Cream the butter and sugar. Beat the yolks until lemon color, add to the butter and sugar. Mix well. Add the milk and the flour alternately, add flavoring. Beat well. Bake in a loaf pan in a moderate oven 30 to 50 minutes, according to the thickness of the cake. Add 1/2 cup of currants if desired. Serves 24.
1 cup of eggs 1 1/2 cups granulated sugar
1 cup butter
2 cups flour
Beat the eggs very light, add the sugar and continue beating. Cream the butter, add the flour and beat very thoroughly. When all has been well-beaten, combine and beat well together. Continued beating improves the texture. Bake in a medium oven about 1 hour. Serves 24.
6 egg yolks 1 cup sugar
1 tablespoon lemon juice 1/2 lemon rind, grated
6 egg whites 1 cup flour 1/8 teaspoon salt
Beat the yolks until thick and lemon-colored, add the sugar gradually, beating meantime, then add the lemon juice and rind, and carefully fold in whites of egg (beaten until stiff and dry). When the whites are partially mixed with the yolks, lightly cut and fold in flour, mixed and sifted with the salt. Bake in an unbuttered pan, in a slow oven for 1 hour. Serves 16 to 20.
1 cup sugar
1 tablespoon lemon juice
1/3 cup cold water 1 1/3 cups flour
2 teaspoons baking powder
Beat the yolks of the eggs very thoroughly. Add the sugar, lemon juice, and water, continuing beating. Then cut and fold in the flour and baking powder and the whites of eggs carefully. Bake in individual pans or in a loaf pan in a moderate oven. Serves 8 to 12.
3 eggs 1 cup sugar 1 1/2 tablespoons milk 1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder 1/2 pint whipped cream
Beat egg yolks well, add the sugar, then the milk. Fold in the sifted flour, salt and baking powder alternately with the well-beaten egg whites. Bake in a paper-lined, round, layer cake pan in a moderate oven 30 to 35 minutes. Just before serving cover with whipped cream. Serves 8 to 10.
3 eggs 1 cup sugar 1/2 tablespoon milk
1 teaspoon baking powder 1/4 teaspoon salt 1 cup flour
1 tablespoon melted butter
Beat the egg yolks until thick and lemon-colored, adding the sugar gradually, beating meanwhile. Add the milk. Fold in the stiffly-beaten whites of eggs. When whites are partially mixed with yolks, lightly fold and cut in the flour mixed and sifted with the salt and baking powder. Add the butter last. Spread even and thin in a buttered pan and bake 12 minutes in a moderate oven. Take from oven, turn on to a paper which has been sprinkled with powdered sugar. Cut off dry crusts at sides and ends, then spread with jelly or jam and roll quickly while still warm. Wrap with paper to keep in shape. Serves 8 to 10.