This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1/2 pound of butter
6 ounces of flour
1/4 teaspoonful of mace
1 teaspoontm of baking-powder
Beat the butter to a cream; add the sugar gradually, beating all the while, then add the yolks of the eggs, then the well-beaten whites, then the flour, corn-starch and baking-powder; beat well; add the flavorings, mix well. Grease three deep jelly-tins, pour in the cake, and bake in a moderately quick oven fifteen minutes. When done, remove carefully from the pans, and stand them on a towel for a few minutes to cool.
Make the cake as directed in preceding recipe.
Pare the apricots, cut them in thin slices. Beat the whites of two eggs lightly, add, gradually, four tablespoon-fuls of powdered sugar, and then beat vigorously until stiff enough to stand alone. Put a layer of this over the top of one cake, then a layer of sliced apricots, stand another cake on top of this. Put the remainder of the white filling over the top of this cake, then another layer of apricots. Now place the remaining cake on top of this, press down lightly, dust the top over with powdered sugar, and it is ready for use.
Preserved or canned apricots may be used in the place of fresh fruit.
Make Layer Cake (see recipe). Put four ounces of chocolate into a bowl, and stand it over boiling water until melted. Beat the whites of two eggs until frothy; add, gradually, four tablespoonfuls of powdered sugar, and beat until stiff enough to stand alone; then add the chocolate gradually, beating all the while. Add a teaspoonful of vanilla. Put one-half of the mixture over the top of one cake, stand another cake on top of this, then the remainder of the chocolate filling on the top of that, and then the remaining cake on top the filling; cover this with Chocolate Icing, and it is ready for use.
Make Layer Cake (see recipe). Beat the whites of two eggs until frothy, then add gradually four tablespoonfuls of powdered sugar, and beat until stiff. Spread a layer of this over the top of one cake, then sprinkle heavily with grated cocoanut, then put another cake on the top of this, spread this the same as before, then put another cake on top, and cover the top the same, sprinkling heavily with grated cocoanut, and it is ready for use.
Make Layer Cake, and fill with the whites of two eggs and four tablespoonfuls of powdered sugar beaten to a stiff froth, flavoring according to taste.
Make a Layer Cake; while hot, spread with any kind of tart jelly.
Made precisely the same as Apricot Layer Cake.
Make the same as Apricot Layer Cake, using large red raspberries instead of apricots.
Strawberry Layer Cake is made in the same manner.
11 ounces of powdered sugar
1 gill of sherry
3 heaping teaspoonfuls of baking-powder 1/2 pound of flour
1 teaspoonful of vanilla
6 ounces of butter 1/2, pint of milk 1/4 teaspoonful of powdered mace 3 ounces of corn-starch Juice and the rind of a lemon
Beat the butter and sugar to a cream, then add the yolks, and beat the whole until very, very light; add the vanilla, lemon and mace. Beat the whites to a stiff froth, add them and the milk gradually and alternately to the batter. Sift the corn-starch, baking-powder, and flour together, and add gradually to the mixture, beating thoroughly and quickly all the while; then pour into greased jelly-tins, and bake in a quick oven ten or fifteen minutes.
Whites of two eggs 1 teaspoonful of vanilla
1/2, pound of powdered sugar 1i gill of water
Boil the sugar and water together until it forms a heavy thread when dropped from a spoon. Beat the whites of the eggs until very stiff, then stir in at once, gradually, the boiling syrup, beating quickly all the while. Beat until cold and thick; add the vanilla. When the cakes are done and cold, spread a layer of the filling on the top of one cake, place another cake on top of it, then another layer of the filling, then another layer of cake; now spread this with the remainder of the filling, and put the remaining cake on top; dust with powdered sugar, and it is ready for use.
1/2 cup of butter
2 cups of sugar 4 eggs
1 tablespoonful of baking-powder 1 cup of washed currants 1 cup of milk
3 cups of flour
1 teaspoonful of vanilla 1 tablespoonful of cinnamon 1/4 cup of chopped citron
Beat the butter to a cream; add the sugar and then the yolks, and beat thoroughly. Now add flavoring and milk, then the flour. Beat the whites to a stiff froth, and stir them carefully into the other ingredients; add the baking-powder, and stir just enough to mix. Now take out one-third of the mixture, and add to it the cinnamon, currants, and chopped citron. Grease three sheet pans of the same size, put the fruit mixture into one, and the remaining two-thirds in the other two pans. Bake in a moderate oven for a half-hour. When done, take from the pans. Spread one light cake with a layer of soft icing, then place the dark cake on this, and spread it with icing, then place the other light cake on this, cover the whole with a piece of paper, and then with a tin sheet, on which place two light weights. Let stand one hour, and then remove the weights.