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.
12 egg whites 1 1/2 cups sugar (measured after sifting) 1 cup and 1 tablespoon flour
1 1/2 teaspoons cream of tartar 1 teaspoon vanilla
Sift the sugar 5 times and sift the flour and cream of tartar together 5 times. Beat the eggs to a foam, but not until stiff. Sift in the sugar, slowly beating all the time. Take care not to make the mixture stiff. Sift in the flour slowly, mixing it with a light, folding motion. Add the vanilla. All the work must be done quickly and lightly. Bake in an unbuttered Turk's-head pan, in a slow oven for 50 to 60 minutes. Test the oven carefully, for the oven door should not be opened for the first 20 minutes after the cake goes in. Remove the cake from the oven and place upside down on a cake cooler until cake is cold. Then loosen carefully with a spatula. Serves 20.
11 egg whites
1 1/2 cups sugar
3 egg yolks
1 cup flour
1 teaspoon cream of tartar
1 teaspoon vanilla
Beat the egg whites to a stiff froth, add sugar (which has been sifted three times)gradually and continue beating. Cut and fold in the well-beaten yolks carefully, add the flour (which has been sifted five times with cream of tartar)gradually, add flavoring, and when well-mixed turn into an ungreased Turk's-head pan and bake in a slow oven 50 to 60 minutes. Remove from oven and place pan upside down on a cake cooler until cake is cold, then loosen carefully with a spatula. Serves 20.
1 cup butter or other fat
3 cups brown sugar
1 cup sour milk 3 cups flour 1 teaspoon soda
1 teaspoon cloves
1 teaspoon allspice
2 teaspoons cinnamon 1 cup chopped raisins 1 cup chopped nuts
Cream the fat, add the brown sugar slowly, then add the well-beaten eggs. Sift the flour with the soda and spices, and add the flour alternately with the milk. Add floured raisins and nuts and pour into well-buttered loaf pans. Bake in a moderate oven 40 to 50 minutes. Serves 30 to 40.
1/4 cup butter or other fat 1/2 cup sugar
1 egg 1/2 cup molasses 1/2 teaspoon soda 1 3/4 cups flour
1 teaspoon ginger 1/2 teaspoon cinnamon
Salt 1/2 cup milk (sour if possible)
Cream the butter, add the sugar gradually, then the well-beaten egg. Add the molasses. Sift all dry ingredients together, and add alternately with the milk. Bake in a buttered tin or in gem pans in a moderate oven 25 to 35 minutes, Serves 8 to 10.
1/2 cup butter or oleo margarine 1 cup sugar 3 eggs
1 3/4 cup flour
2 1/2 teaspoons baking powder
3/4 cup milk
3/4 cup pecan nut meats
Cream the fat, add the sugar gradually. Add the well-beaten egg yolks to the sugar and fat. Sift baking powder with flour and add alternately with the milk. Add the chopped nut meats. Lastly fold in the stiffly beaten egg whites and turn into two greased layer cake pans or into gem pans. Bake 25 to 35 minutes in a moderately hot oven. Serves 16 to 20.
2 oz. chocolate 5 tablespoons boiling water 1/3 cup butter 1 1/2 cup sugar
4 eggs 1/2 cup milk 3 teaspoons baking powder 2 cups flour 1 teaspoon vanilla
Melt the chocolate over hot water and add boiling water. Cool. Cream the butter, add the sugar gradually, beating all the time. Separate the eggs, beat the yolks, and add them to the butter and sugar; add the melted chocolate, then add milk alternately with the flour which has been sifted with the baking powder. Add the vanilla. Give all a vigorous beating. Beat the whites of eggs to a stiff froth, and cut and fold them into the mixture quickly and lightly. Turn into two greased layer cake pans, and bake in a moderate oven 30 to 35 minutes. Combine with chocolate filling. Frost with boiled frosting. Serves 20 to 24.
3 1/2 tablespoons flour 1 cup milk 1 oz. chocolate
1 egg yolk 1/2 cup sugar 1 teaspoon vanilla
Mix the flour and 1/4 cup sugar. Moisten with a little cold milk, and cook in the hot milk 20 minutes. Melt the chocolate over hot water; add 1 tablespoon hot water to chocolate, and heat until it is smooth. Beat yolk of the egg and add remaining sugar to it, add chocolate, then add gradually the hot milk and flour. Return to double boiler, and cook over hot water for 5 minutes, stirring constantly. Remove from the fire, and when cold add vanilla. Use egg white for boiled frosting.