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Classic
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page 65
LEONIE PENIN'S DRY CAKE
One cupful sugar, one cupful flour, dried in the oven and sifted, one cupful
butter,three eggs. Beat all together in a bowl very thoroughly. Butter two pie
plates, and put a little flour in the plates, then put in your cake and bake in
the oven.
The same receipt can be used for chocolate cake, putting all the dough in one
pie plate, and when once it is cooked and cooled off, you slice in half and
butter with apricot jam, and put the slices together again with a nice chocolate
icing on top.
DELICATE CAKE
One teacupful of melted butter, two teacupfuls of pulverized sugar. Stir butter
and sugar to a cream; add one teacupful of sweet milk, one tablespoonful of
vanilla, and the whites of eight eggs beaten to a stiff froth. Lastly add three
teacupfuls of sifted flour (measured before sifting) and two even teaspoonfuls
of baking powder, thoroughly mixed with the flour. This makes two cakes. Do not
move the pans while baking until the cake is nearly done, unless it should bake
too much on one side, when it must be carefully done to avoid its falling. The
eight yolks make a nice cake by adding two whole eggs and beating all together.
Then take the same ingredients as above, and when poured in the pan stick full
of nicely shred citron.
COMMON CAKE
One cupful of butter, two of sugar, three of flour, four eggs, a little milk,
soda and nutmeg. Beat the sugar and butter together. Beat the eggs separately,
and mix with sugar and butter and add the flour.
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