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Classic
Cook Books
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page 48
half tea-spoon soda, half a grated nutmeg, tea-spoon cinnamon, cup raisins
chopped a little and floured; stir all well together, adding fruit lastly, let
rise half an hour and bake in a moderate oven.--Mrs. Hartle, Massillon.
BRIDE'S CAKE.
Whites of twelve eggs, three cups sugar, small cup butter, a cup sweet milk,
four small cups flour, half cup corn starch, two tea-spoons baking-powder, lemon
to taste. Adding a cup citron sliced thin and dusted with flour, makes a
beautiful citron cake.--Mrs. Harvey Clark, Piqua.
CREAM CAKE.
Put two cups flour in a crock and mix with two level tea-spoons cream tartar and
one of soda, make well in the center into which put one cup sugar, one of sweet
cream, one egg and small tea-spoon salt; mix all quickly together, flavor with
tea-spoon lemon; put in pan to bake. Add cup raisins, or currants if you like
and it makes a nice cake pudding to eat hot with sauce.
Sour cream can be used instead of sweet by omitting the cream tartar and using
two eggs instead of one.--Miss Sarah Cryder.
WHIPPED-CREAM CAKE.
One cup sugar, two eggs, two table-spoons softened butter and four of milk; beat
all well together, add a cup of flour in which has been mixed tea-spoon cream
tartar and half tea-spoon soda. Bake in rather small square dripping-pan. When
cake is cool have ready a half pint sweet cream whipped to a stiff froth,
sweeten and flavor to taste, spread over cake and serve while fresh. The cream
will froth easier to be made cold by setting on ice before whipping.--Mrs. Wm.
Brown, Massillon.
CORN-STARCH CAKE.
Two coffee-cups pulverized sugar, three-fourths cup butter, cup corn starch
dissolved in a cup of sweet milk, two cups flour, whites of seven eggs, two
tea-spoons cream tartar, tea-spoon soda mixed thoroughly with the flour; cream
butter and sugar, add starch and milk, then add the whites and flour gradually
until all is used. Flavor with lemon or rose.--Mrs. W. P. Anderson.
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Classic
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