HICKORY NUT CAKE
Mix together as ordinary cake. Bake in a loaf.
"LIGHT BROWN" SUGAR CAKE
Three cupfuls of light brown sugar, ½ cup of sweet lard and yolk of one egg creamed together until light. Then add 1½ cups sour milk alternately with 4 cups of flour and 1½ teaspoonfuls of cinnamon; 1½ teaspoonfuls of ginger, ½ teaspoonful of cloves and half of a grated nutmeg, 1 tablespoonful of thinly shaved or grated citron is an improvement to cake, but may be omitted. Beat all together, then add 1 teaspoonful of soda dissolved in a small quantity of the sour milk. Lastly, add the stiffly beaten white of one egg and one cup seeded raisins dredged with a little flour. Put the cake batter in a large, well-greasedfruit cake pan, lined with paper which had been greased and a trifle of flour sifted over, and bake in an oven with a steady heat about one hour and fifteen minutes. This is a very good,inexpensivecake and will keep moist some time if kept in a tin cake box. The fruit might be omitted, but it improves the cake.
"ANGEL FOOD" LAYER CAKE
Place milk in top part of double boiler and heat to boiling point. Sift dry ingredients together four times and then pour in the hot milk and stir well together. Lastly, add the stiffly beaten whites of eggs. Fold them in lightly, but do not beat. The batter will be quite thin. Do not grease the tins. No flavoring is used. Bake in two square layer tins, put together with any icing preferred. Bake in a moderate oven. This is a good, economical cake to bake when yolks of eggs have been used for other purposes.
MARY'S CHOCOLATE CAKE
One-half cup of brown sugar, ½ cup of sweet milk and ½ cup of grated, unsweetened chocolate. Boil all together until thick as cream; allow it to cool.
Mix ½ cup of butter with ½ cup of brown sugar. Add two beaten eggs, ⅔ of a cup of sweet milk and vanilla flavoring to taste. Beat this into the boiled mixture and add 2 cups of flour sifted with 2 teaspoonfuls of baking powder. Bake in three layers and put together with chocolate icing, or cocoa filling.
COCOA FILLING.
Place all the ingredients in a bowl and mix to a smooth paste with cold coffee. Flavor with vanilla and spread on cake. This cocoa filling should not be boiled.
A CHEAP ORANGE CAKE
Bake in moderate oven in loaf or layers. If a loaf cake, ice top and sides with the following icing:
1½ cupfuls pulverized sugar, 1 tablespoonful warm water and grated rind and juice of half an orange. Mix all together to a cream and spread over cake.
FRAU SCHMIDT'S MOLASSES CAKE
Bake in a long dripping pan, cut out in square pieces, or it may be baked in a large pan used for fruit cake. It will fill two medium sized cake pans.
APPLE SAUCE CAKE
Cream together butter, sugar and spices. Add apple sauce and flour. (Dissolve the soda in apple sauce.) Add a cup of seeded raisins or raisins and currants, if preferred. This recipe may be doubled when it makes a very good, cheap fruit cake, as no eggs are required, and it both looks and tastes like a dark fruit cake.
ICING.
One cup pulverized sugar, piece of butter size of a walnut. Moisten with a little water and spread on cake.
"SCHWARZ" CAKE
This delicious black chocolate or "Schwarz" cake, as Aunt Sarah called it, was made from the following recipe:
Before mixing all the above ingredients place in a stewpan on the range ½ cup of grated chocolate and ½ cup sweet milk; allow them to come to a boil, then stand this mixture aside to cool and add to the cake mixture later.
Cream together sugar and butter, add yolk of eggs; soda dissolved in the milk, then add flour and baking powder sifted together alternately with the stiffly beaten white of eggs. Thenbeat in last the chocolate and milk mixture which has cooled. Bake in layer cake pans.
Use the following chocolate filling:
Boil all together until quite thick and spread between layers of cake.
APPLE CREAM CAKE
Add the stiffly beaten whites of eggs last and bake in two layers. Flavor with lemon or vanilla.
APPLE CREAM FILLING FOR CAKE.
Beat white of 1 egg very stiff. Add 1 cup of granulated sugar and beat well. Quickly grate one raw apple into the egg and sugar, add the juice of ¼ lemon and beat 20 minutes, when it will be light and foamy. This icing is soft and creamy. Coarsely chopped nut meats may be added if liked. Cake must be eaten with a fork, but is delicious.
A "HALF POUND" CAKE
Cream together ½ pound of sugar and ½ pound of butter. Beat into this the eggs separately, until five eggs have been used. Add flour and 1 small teaspoonful of baking powder. Bake in a moderate oven about 55 minutes; ½ pound of flour is used in this cake. This cake is extra fine.
A DELICIOUS ICING (NOT CHEAP).
Stir to a cream a half cup butter, 1½ cups pulverized sugar,1 tablespoonful milk and 1 teaspoonful vanilla. It is then ready to use for icing a cake.
COCOANUT LAYER CAKE
Mix like an ordinary cake.
THE FILLING.
To the stiffly beaten whites of 3 eggs add 1 cup of pulverized sugar. Spread this on each one of the layers of the cake and on top. Strew a half of a grated cocoanut over. To the other half of grated cocoanut add 4 tablespoonfuls of pulverized sugar and strew over top of the cake.
GOLD LAYER CAKE
Cream sugar and butter, add yolks. Beat well, then add milk and flour. Stir all together and bake in square pans in a hot oven.
SUNSHINE SPONGE CAKE
Beat the yolks of eggs thoroughly, then beat the whites about half; add cream of tartar and beat until very stiff. Stir in sugar sifted lightly through your flour sifter. Then add beaten yolks, stir thoroughly, sift the flour five times. The last time sift into the batter, stirring only enough to incorporate the flour. Bake in a tube pan from 40 to 50 minutes in a very moderate oven. This is a particularly fine cake, but a little difficult to get just right. Place cake in a cool oven; when cake has risen turn on heat. This cake should be baked same as an angel cake.
AN INEXPENSIVE DARK "CHOCOLATE LAYER CAKE"
Grate the chocolate, mix with ¼ cup of milk and yolk of 1 egg, sweeten to taste; cook the chocolate; when cooled add to the above mixture. Bake in three layer tins. Put white boiled icing between the layers. The boiled icing recipe will be found on another page.
ANGEL CAKE
Place white of eggs in a large bowl and beat about half as stiff as you wish them to be when finished beating. Add cream of tartar, sprinkle it over the beaten whites of eggs lightly, and then beat until very stiff. Sift in sugar, then flour very lightly. Fold into the batter, rather than stir, with quick, even strokes with spoon. Put quickly in tube pan, bake in moderate oven from 35 to 50 minutes. Do not open oven door for first 15 minutes after cake has been placed in oven.
If cake browns before it rises to top of pan open oven door two minutes; when cake has risen to top of pan finish baking quickly. The moment cake shrinks back to level of pan remove from oven. This is an old, reliable recipe given Mary by her Aunt, who had baked cake from it for years.
MARY'S CHOCOLATE LOAF (MADE WITH SOUR MILK)
Dissolve the saleratus in a little vinegar or warm water. Mix as an ordinary loaf cake.
INEXPENSIVE SUNSHINE CAKE
Beat whites of eggs very stiff and stir in thoroughly, then fold the flour, stirring only just enough to mix it in. If stirred too much, the cake will be tough. Bake in a tube pan. This is a delicious cake if carefully made according to directions. No butter or baking powder is used. Bake in a very moderate oven at first, gradually adding more heat until cake is baked.
MARY'S RECIPE FOR ORANGE CAKE
Grate outside rind of 1 orange into a bowl; 1½ cups sugar and ½ cup butter and lard, mixed. Cream all together. Add yolks of three eggs, 1 cup of sweet milk, 2½ cups flour, sifted with 2¼ teaspoonfuls of baking powder. Lastly, add the stiffly beaten whites of the eggs. Bake in two layers.
FILLING FOR ORANGE CAKE.
Grated rind and juice of half an orange, half the white of one egg, beaten stiff. Add pulverized sugar until stiff enough to spread between cakes and on top. (About two cups of sugar were used.)
ROLL JELLY CAKE
The yolks of eggs left from making "Pennsylvania Dutch Kisses" may be used for this cake by the addition of an extra yolk of egg. Beat the yolks quite light, then add the sugar and beat until light and frothy. Add the flour sifted with the baking powder and salt. Lastly, add the half cup of boiling water. Bake in a rather quick oven from 25 to 30 minutes in two square layer cake pans. Cover cakes first ten minutes until they have risen. When baked turn cakes out of pans on to a cloth. Take one at a time from the oven, spread as quickly as possible with a tart jelly, either currant or grape, and roll as quickly as possible, as when the cakes become cool they cannot be rolled without breaking. Roll up in a cloth and when cool and ready to serve slice from end of roll. These cakes are very nice when one is successful, but a little difficult to get just right.
AUNT SARAH'S CINNAMON CAKE
Beat the butter to a cream and gradually add the sugar. Then add the unbeaten egg and beat all together thoroughly. Add milk and flour and beat hard for five minutes. Add baking powder, salt and nutmeg. Pour into two small greased pie-tins and before putting in oven sprinkle sugar and cinnamon over top. This is an excellent breakfast cake, easily and quickly made.
"GELB KUCHEN"
Mary's Aunt taught her to make this exceptionally fine cake, yellow as gold, in texture resembling an "angel cake," from the following ingredients: The whites of 6 eggs, yolks of 3 eggs, ¾ cup of fine, granulated sugar, ½ cup of high-grade flour, ½ teaspoonful of cream of tartar (good measure), a few drops of almond extract or ½ teaspoonful of vanilla.
Mix ingredients together in the following manner: Sift sugar and flour separately 3 times. Beat yolks of eggs until light, add sugar to yolks of eggs and beat to a cream. The whites of eggs were placed in a separate bowl and when partly beaten the cream of tartar was sifted over and the whites of eggs were then beaten until dry and frothy. The stiffly beaten whites of eggs were then added alternately with the flour to the yolks and sugar. Carefully fold in, do not beat. Add flavoring, pour batter in a small, narrow bread tin, previously brushed with lard, over which flour had been dusted. The cake when baked may be readily removed from the tin after it has cooled.
Bake cake in a very moderate oven about 60 minutes. After cake has been in oven 15 or 20 minutes increase heat of oven. An extra fine, large cake may be baked from this recipe if double the quantity of ingredients are used.
DEVIL'S FOOD CAKE
Cream butter and sugar and add yolks of eggs; then sour milk into which the soda has been dissolved. Add hot water, then the eggs. Bake in layers or loaf. Ice with boiled chocolate icing. If a little of the sour milk is saved until last, the sodadissolved in that, and then added to the cake batter, it will give a brick red appearance. This is an excellent cake.
A CHEAP COCOANUT LAYER CAKE
Cream together 1 cup sugar, ¼ cup butter, 1 egg (white of egg beaten separately), add ¾ cup milk, 2 cups flour sifted with 2 teaspoonfuls baking powder. The stiffly beaten white of egg added last. Bake in two layers. For the filling, to put between layers, beat the white of one egg to a stiff, dry froth; add one tablespoonful of sugar, mix together, spread between layers of cake and on top and over this strew freshly grated cocoanut Grate cocoanut intended for cake the day before using. After it has been grated toss up lightly with a fork and stand in a cool place to dry out before using.
LADY BALTIMORE CAKE
Mix in the usual way and bake in three layers.
ICING FOR CAKE.
Dissolve 3 cups of sugar in a cup of boiling water. Cook until it spins a thread, about ten or twelve minutes. Take from fire and pour over three stiffly beaten whites of eggs, then add a cup of nut meats (blanched and chopped almonds). One cup of chopped raisins may also be added if liked. Stir until thick and creamy. Allow cake to get cold before icing.
One-half this recipe for icing will be sufficient for an ordinary cake.
AN INEXPENSIVE "WHITE FRUIT CAKE"
Beat to a cream sugar, butter and yolks of eggs. Then add milk and flour alternately and fruit and almonds. Lastly, add stiffly beaten whites of eggs. Flour fruit before adding. Chop figs. Cut citron fine or shave it thin. This is a cheaper recipe than the one for a "Christmas fruit cake," but this is a very good cake.
A GOOD AND CHEAP "WHITE CAKE"
Cream together the butter and sugar, add flour sifted with baking powder alternately with the stiffly beaten whites of eggs. The five yolks of eggs left from baking white cake may be used when making salad dressing. Use five yolks instead of three whole eggs, as called for in recipe for salad dressing.
CHOCOLATE ICING (VERY GOOD)
One-quarter cup grated, unsweetened chocolate, ¼ cup milk, half a cup sugar. Boil all together until thick and creamy. This quantity will be sufficient to ice the top of one ordinary cake. Spread icing on cake before icing cools. When this icing is used for layer cake, double the recipe.
TIP-TOP CAKE
Mix together same as ordinary cake and bake in a loaf. This Aunt Sarah considered one of her finest cake recipes. She had used it for years in her family. The friend who gave this recipe to Aunt Sarah said: "A couple of tablespoonfuls of brandy will improve the cake."
ORANGE CAKE
Grate the yellow outside rind of 1 orange into a bowl. Add 1½ cups sugar and ¾ cups butter and beat to a cream. Then add yolks of 3 eggs. Then stir in 1 cup milk, 2½ cups flour with 2 heaping teaspoonfuls baking powder. Lastly, add the stiffly beaten whites of 3 eggs. Bake in three layers.
FILLING.
Use the white of one egg, the grated rind and juice of large orange and enough pulverized sugar to stiffen. Spread between layers.
CHEAP SPONGE CAKE
Cream yolks and sugar thoroughly, then add the stiffly beaten whites of eggs, then flour, then boiling water. Bake in a tube pan about 40 minutes. This is a very easily made cake, which seldom fails and was bought with a set of "Van Dusen cake pans," which Aunt Sarah said: "She'd used for many years and found invaluable."
CARAMEL CAKE AND ICING
1½ cups pulverized sugar, 1 cup of butter, 2 cups flour, ½ cup of corn starch, 2 teaspoons of baking powder sifted through flour and corn starch, 1 cup of milk, the whites of 4 eggs. Mix like ordinary cake. Bake as a loaf cake. Ice top the following: 1 cup of light brown sugar, ¼ cup milk,½ tablespoonful of butter, ¼ teaspoonful of vanilla. Cook all together until a soft ball is formed when dropped in water. Beat until creamy and spread on top of cake.
A WHITE CAKE
Sift together, three times, the following:
Scald one cup of milk and pour hot over the above mixture. Beat well.
Fold into the mixture, carefully, the stiffly beaten whites of 2 eggs. Flavor with a few drops of almond extract. Bake in amoderate oven, exactly as you would bake an angel cake.
This is a delicious, light, flaky cake, if directions are closely followed, but a little difficult to get just right.
"DUTCH" CURRANT CAKE (NO YEAST USED)
Make about as stiff as ordinary cake mixture. The butter, sugar and yolks of eggs were creamed together. Cinnamon and nutmeg were added. Milk and flour added alternately, stirring flour in lightly; sift cream of tartar in with the flour. Add the baking soda dissolved in a very little water, then add the well-floured currants, and lastly add the stiffly beaten whites of eggs. Bake in a large cake pan, generally used for fruit cake or bake two medium-sized cakes. Bake slowly in a moderately hot oven. These cakes keep well, as do most German cakes.
AN "OLD RECIPE" FOR COFFEE CAKE
Mix like any ordinary cake. This is a very old recipe of Aunt Sarah's mother. The cup used may have been a little larger than the one holding a half pint, used for measuring ingredients in all other cake recipes.
A CHEAP BROWN SUGAR CAKE
Boil all together three minutes, cool, then add 1 teaspoonful of soda and ½ teaspoonful of baking powder sifted with 2 cups of flour.
FRAU SCHMIDT'S "GERMAN CHRISTMAS CAKE"
Cream together in a bowl half a pound of pulverized sugar and half a pound of butter; then add yolks of five eggs, 1 grated lemon rind, 1 pint of milk, 1½ pounds of flour sifted with 4 teaspoonfuls of baking powder, 2 teaspoonfuls of vanilla extract. Bake at once in a moderately hot oven. Mary baked an ordinary-sized cake by using one-half of this recipe. The cake was fine grained, similar to a pound cake, although not quite as rich, and she added a couple tablespoonfuls of thinly shaved citron to the batter before baking. This is a particularly fine cake.
"AUNT SARAH'S" SHELLBARK LAYER CAKE
Save out white of one egg for icing. Bake cake in three layers. Chop 1 cup of hickory nut meats and add to the last layer of cake before putting in pan to bake. Use the cake containing nut meats for the middle layer of cake. Put layers together with white boiled icing.
IMPERIAL CAKE (BAKED FOR MARY'S WEDDING)
Mix ingredients as for pound cake. A fine cake, but expensive.
A LIGHT FRUIT CAKE (FOR CHRISTMAS)
Bake 2½ to 3 hours. This is an excellent cake.
ENGLISH CAKE (SIMILAR TO A WHITE FRUIT CAKE)
This recipe was given Mary by an English friend, an excellent cook and cake-baker, who vouches for its excellence.
GRANDMOTHER'S FRUIT CAKE (BAKED FOR MARY'S WEDDING)
Mix together in ordinary manner. Cream butter and sugar, add yolks of eggs, sour milk and soda; add flour alternately with stiffly beaten whites of eggs. Lastly, the well-floured fruit. Bake two hours in a moderate oven. This quantity makes one very large cake, or two medium sized ones, and will keep one year. Line inside of pan with well-greased heavy paper to prevent bottom of cake baking too hard.
Aunt Sarah never cut this cake until one month from time it was baked, as it improves with age and may be kept one year.
AN OLD RECIPE FOR POUND CAKE
Cream together ¾ pound butter and 1 pound sugar and yolks of 10 eggs. Then add 10 whites of eggs well beaten alternately with 1 pound of sifted flour.
Bake in a moderate oven with a steady heat. The bottom of pan should be lined with well-greased paper.
"BUCKS COUNTY" MOLASSES CAKES (BAKED IN PASTRY)
Place in a bowl 1 cup of New Orleans molasses and ¾ of a cup of sweet milk. Add 1 teaspoonful of bakingsoda. (For this cake Aunt Sarah was always particular to use theCow-brand soda), dissolved in a very little hot water. Aunt Sarah always used B.T. Babbitt's saleratus for other purposes.
Stir all ingredients together well, then add gradually three even cups of flour, no more, and beat hard. The cake mixture should not be very thick. Pour into three medium-sized pie-tins lined with pastry and bake in a moderately hot oven. These are good, cheap breakfast cakes, neither eggs nor shortening being used.
BROD TORTE (BREAD TART)
Six yolks of eggs and 1 cup sugar, creamed together. Beat about 15 minutes. Add 1 teaspoonful allspice, 1 teaspoonful cloves, 1 cup Baker's chocolate, which had been grated, melted and cooled; 1 cup stale rye bread crumbs, crushed fine with rolling-pin. Lastly, add the stiffly beaten whites of 6 eggs, a pinch of salt and ½ teaspoonful of baking powder sifted over the batter. Put into a small cake pan and bake half an hour in a moderate oven. When eggs are cheap and plentiful this is an economical cake, as no flour is used. It is a delicious cake and resembles an ordinary chocolate cake.