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Classic
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page 67
soda dissolved in milk.
For custard take three-fourths pint rich sour cream, yolks of four eggs beaten
well with two table-spoons white sugar, whites of two of the eggs beaten with
the same quantity of sugar, two pounds almonds blanched and chopped very fine;
add the beaten yolks to the cream, and beat until as thick as sponge-cake, then
add the whites and almonds; flavor with vanilla. Spread thick between the
cakes.--Mrs. C. Hawks, Goshen, Ind.
CUP CAKE.
Three cups sugar, one of butter, six of flour, two-thirds pint sour cream, seven
eggs (leaving out the whites of two for icing), one even tea-spoon soda in the
cream, tea-spoon soda in the flour, one of cream tartar, and one of lemon or
vanilla. Bake in pans one inch deep, and when done spread one with icing, and
lay the other on top of it, allowing two layers for each cake.--Mrs. Dr.
Thompson.
FIG CAKE.
Silver Part.--Two cups sugar, two-thirds cup butter, not quite two-thirds cup
sweet milk, whites of eight eggs, three heaping tea-spoons baking-powder
thoroughly sifted, with three cups flour; stir sugar and butter to a cream, add
milk and flour, and last white of eggs.
Gold Part.--One cup sugar, three-fourths cup butter, half cup sweet milk, one
and a half tea-spoons baking-powder sifted in a little more than one and a half
cups flour, yolks of seven eggs thoroughly beaten, and one whole egg, one
tea-spoon allspice, and cinnamon until you can taste it; bake the white in two
long pie-tins. Put half the gold in a pie-tin, and lay on one pound halved figs
(previously sifted over with flour), so that they will just touch each other,
put on the rest of the gold, and bake. Put the cakes together with frosting
while warm, the gold between the white ones, and cover with frosting.--Miss Tina
Lay, Clyde, O.
HARD-TIMES CAKE.
Half a cup of butter, two of sugar, one of sour cream, three of flour, three
eggs, half tea-spoon of soda; bake in layers and spread with jelly.--Mrs. R. M.
Henderson.
JELLY ROLL.
One cup flour, one of sugar, four table-spoons melted butter, two table-spoons
water, three eggs, two level tea-spoons cream tartar,
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