Cakes
GENERAL DIRECTIONS FOR MAKING CAKE.—Cream the butter and sugar, usually beat the whites and yolks of eggs separately, mix the yolks with the butter and sugar, add the milk, sift the baking powder with the flour and stir in a little at a time then the whites of the eggs, then the flavoring. For cakes containing no butter beat the egg yolks until very light and thick. Add the sugar gradually beating until very light and spongy. Add flavoring and liquid. Have the whites beaten to a stiff froth adding them alternately with the sifted flour (mixed with the baking powder or cream of tartar) and cut both in very lightly.
GOLD CAKE.—Yolks of eight eggs, one and one fourth cups granulated sugar, three fourths cup butter, three fourths cup water, two and one half cups flour, two heaping teaspoons baking powder, one half teaspoon of lemon extract. Sift flour and measure, add baking powder and sift three times. Cream butter and sugar until light and creamy, add yolks beaten light and beat well together, then add water and flavoring and the flour. Beat hard. Bake in greased tin or in layers. Loaf cakes are nicer baked in a funnel cake pan.—Mrs. Fred Southard.
DELICATE CAKE.—One half cup of butter creamed with one cup of sugar until very light, add one half cupful of milk and one and one half cups of flour sifted with one teaspoon of baking powder. Lastly add the flavoring and stiffly beaten whites of four eggs. Bake in one sheet or in two layers and ice with brown carmel or white frosting. Nice for small family. For large layer cake double the recipe.—Mrs. Whitehead.
LULA’S WHITE CAKE.—One and one half cups of sugar creamed with one half cup butter until very light, add one cup of milk alternately with three cups of sifted flour. (Sift flour four times). Whites of six eggs beaten very stiff. When partly beaten add two even teaspoons of cream of tartar to the eggs. Dissolve one even teaspoon of soda in one tablespoon of the milk and add it with the milk. Cut in the beaten whites of eggs last, as you do for sponge cake. Flavor with lemon, vanilla or almond extract as preferred. Bake in a greased funnel tin. Bake twenty minutes in a moderately warm oven, then increase the heat and bake to fifty minutes or until done. Ice with boiled frosting.—Mrs. Whitehead.
GOLD CAKE.—One cup of butter, one and one half cups of sugar, eight yolks of eggs, three cupfuls of pastry flour, one teaspoon of baking powder, one teaspoon of lemon flavor. Cream butter and sugar, add the well whipped yolks, then the flour with baking powder and lastly the flavor. Two cupfuls of common flour with one cup of corn starch may be used instead of pastry flour.—Mrs. George Bruegger.
NO EGG CAKE.—One and one half cups of sugar, one quarter cup of butter, one cup of sour cream, two cups of chopped raisins, one teaspoon cinnamon, one half teaspoon cloves, one half teaspoon nutmeg, one tablespoon grated chocolate, one teaspoon of soda dissolved in hot water, four cups of flour. Mix spices and chocolate into flour, and add to the above, and add raisins dredged in flour. Bake one hour.—Mrs. George Bruegger.
MAHOGANY CAKE.—One half cupful chocolate cooked in one half cup of sweet milk, one and one half cups of sugar, one half cup of butter, two and one half cups of flour, one half cup sweet milk, three eggs, level teaspoon of soda, dissolved in milk. Bake in layers.—Mrs. Wolpert.
SWEET CREAM CAKE.—One large egg, beaten very light, one cup sugar beaten with egg till light as cream, one cup thick, sweet cream, one half spoon salt, one and one half cups flour, one teaspoonful baking powder. Flavor with lemon. Beat continuously while mixing. Bake either in layers or as a loaf cake.—M. E. Cooper.
SILVER OR GOLD CAKE.—Three fourths cup butter, one and one half cups sugar, one half cup cold water, with one half teaspoon of soda dissolved in it, two and one half large cups of flour sifted with one level teaspoon of cream of tartar (or use two level teaspoons of baking powder and omit the soda and cream of tartar) and lastly the flavoring and stiffly beaten whites of eight eggs. Cream butter and sugar until light and smooth, add water but do not stir, then beat in the flour and beat five minutes. Cut in the whites and bake in a greased funnel loaf cake tin in a moderate oven forty minutes or until done when tested with a broom straw. For gold cake add the beaten yolks of eight eggs to the creamed butter and sugar and omit the whites and use scant measure of flour. Ice the gold cake with white boiled frosting.—Mrs. Whitehead.
CORN STARCH CAKE.—Two cups sugar, one cup butter, one cup of sweet milk, two cups flour, one cup corn starch, whites of seven eggs, one and one half teaspoons of baking powder. Flavor.—Contributed.
JELLY ROLL.—One cup sugar, three eggs well beaten, one cup flour, one teaspoon baking powder, one half cup boiling water added last, one half teaspoon lemon or vanilla, pinch of salt. Spread in well buttered dripping pans. When done turn out, spread with jelly and roll quickly. Makes two rolls.—Contributed.
BREAD CAKE.—Three cups bread sponge, one cup lard or butter, one pound raisins, two cups sugar, two eggs, one teaspoon soda in a little water, nutmeg and spices. Mix, raise until light and bake in one loaf.
MOCHA CAKE.—Bake a sponge cake mixture in two round layer cake pans and spread smoothly between the layers and on the outside with Mocha cream. Wash one half cup of butter, then beat to a cream and add slowly enough thick syrup to sweeten. Make syrup as follows: Cook together one cup of sugar and one half cup of clear, strong coffee until a thick syrup is formed; cool before using. (New and delicious.)
MOCHA ICING.—One quarter pound chopped almonds, blanched, put in oven to dry, one half cup of butter, eight tablespoons of icing sugar, one tablespoon of brandy or whisky; mix butter and sugar to a paste, then add almonds and whisky.
PARIS STICKS.—Three cupfuls of chopped almonds, two and one half cupfuls of pulverized sugar, the whites of five eggs beaten to a stiff froth, the grated rind of two lemons. Mix the ingredients and roll out on pulverized sugar, cut into strips an inch wide and put into paraffined pans. Bake in a slow oven. Excellent.
SUNSHINE CAKE.—Whites of seven eggs, yolks of five eggs, one third teaspoon cream of tartar, one cup sugar, one cup of flour, a little salt and vanilla. Beat whites stiff, add salt and cream of tartar, add sugar, then beaten yolks, then flour which has been sifted several times. Flavor and bake in a funnel tin.—Contributed.
MOCK ANGEL FOOD.—One cup sweet milk, bring to boiling point, one cup flour, one cup sugar, three teaspoons of baking powder. Sift dry ingredients together four times, add warm milk and stir well then fold in beaten whites of two eggs. Flavor. Bake in angel cake tins.—Contributed.
ANGEL CAKE.—Whites of twelve eggs—or, measured, one and one quarter cups of whites of eggs. Add one third of a teaspoonful of salt, and beat until stiff. Sift into this 1¼ cups of granulated sugar, and beat. Have at hand one cup of flour that you have sifted five times; sift this in and mix one teaspoonful of extract of bitter almonds, or any preferred flavor. Bake in slow oven, and do not grease your pan. With a gas stove one young friend puts the grate in the oven in its lowest sliding place and bakes her angel cake there, lighting both burners for one minute. Then she turns the front out and the other so low that it looks like a row of blue beads. She bakes it one hour. Another, equally successful, puts her grate a little higher than the middle of the oven, and bakes the cake there for one half hour with a very moderate oven.
MOCHA CAKE.—One cupful of sugar, one cupful of flour and one teaspoon of cream of tartar and one half teaspoon of soda sifted all together twice, blend in one large teaspoon of melted butter and break in the eggs and stir well, then add one half cup of boiling milk. Bake in one loaf in a moderate oven.
MOCHA FILLING.—One cupful of powdered sugar, a small piece of butter, two tablespoons of coffee, two teaspoons of vanilla. Cream butter and sugar, add coffee and flavoring gradually and a little more sugar if necessary. Spread with a knife dipped in hot water.—Contributed.
MARSHMALLOW FILLING.—One cupful of brown sugar, one cupful of white sugar, one cupful water and one tablespoon of vinegar boiled together like candy. Beat two eggs very light and stir into the candy with one quarter pound of marshmallows, cut up. Spread on layers of cake.—Contributed.
DEVIL’S FOOD.—Two eggs, one cup sugar, one half cup butter, two thirds cup sweet milk, one teaspoon vanilla, one half cup melted chocolate, one half teaspoon soda, one teaspoon baking powder, two scant cups of flour.—Mrs. Creaser.
DEVIL’S FOOD CAKE.—One egg, one cup sugar, half cup sour milk, one tablespoon butter, one fourth cup boiling water, 1 teaspoon soda, one and one half squares chocolate and one cup flour. (Can use sour cream instead of milk and butter.) Cream eggs and sugar. Melt chocolate over hot water and add butter to melt it, then add eggs and sugar. Dissolve soda in water.—Mrs. G. A. McIntosh.
BOISE BROWN CAKE.—One and one half cups sugar, three fourths cup butter, four eggs, three fourths cup grated chocolate, one cup milk, one cup chopped nuts, two cups flour, two teaspoons baking powder, one teaspoon vanilla, one teaspoon cloves, one teaspoon cinnamon, one teaspoon allspice, one half teaspoon salt.—Mrs. D. E. Plier.
MASHED POTATO CAKE.—Two cups sugar, three quarters cup butter, one cup mashed potatoes, four eggs, one cup chocolate, one half cup sweet milk, one teaspoonful cloves, one teaspoonful vanilla, one cup chopped walnut, two cups flour, two teaspoons baking powder.—Mrs. F. Kleinsorge.
CHOCOLATE LOAF CAKE.—One half cake of chocolate shaved in a bowl or three fourths cup of cocoa. Pour one cup of boiling water on this mixture and let it stand while you are mixing the cake. Cream three fourths cup of butter with two cups of sugar until light. It is best to cream the butter first and add sugar gradually especially if the butter is hard and cold. Beat in yolks of two eggs, one half cup of sour milk or butter milk, one teaspoon of soda dissolved in a little water, (about two tablespoonfuls,) two cups of flour sifted, and beaten whites of two eggs. Beat well, then add the chocolate. Bake in one sheet in a dripping pan lined with greased paper. Let the cake stand in the pan. Ice with boiled frosting and when firm and cold, cover with one square of chocolate that has been melted in one teaspoon of butter in a cup placed in a pan of hot water for five minutes. Pour the chocolate over the white frosting and spread evenly with a silver knife. Cut the cake diagonally across the pan into two inch diamond shaped pieces. A cupful of floured chopped nuts may be added to the cake batter before baking, if nut loaf is liked, and sometimes I place a half English walnut in the center of the frosting on each diamond. This chocolate and white frosting is also nice with white layer cake and chopped nuts make it extra nice for a thick filling to a square two layer cake, shaking the nuts over the white frosting and then baking them with the chocolate.—Mrs. Whitehead.
SPONGE CAKE.—Beat four eggs and one cupful of granulated sugar until mixture is creamy white. Add four tablespoons of cold water and one cup of flour sifted several times with a teaspoonful of baking powder. Bake in a moderate oven. Flavor with lemon. May be baked in layers.—Mrs. H. Hanson.
SPONGE CAKE.—Six eggs, (reserve whites of two for frosting), two cups sugar. Beat (not stir) eggs and sugar until almost cream colored, two and one half cups flour, one teaspoon flavoring, and one teaspoon baking powder last, one cup boiling water, the water must be added gradually. While adding flour and water stir instead of beating. Bake in loaf in a moderate oven thirty or forty minutes.—Mrs. C. C. Mackenroth.
HOT WATER SPONGE CAKES.—Four eggs beaten 15 minutes, two scant cups sugar, 2 cups sifted flour, 2 teaspoons baking powder, two thirds cup boiling water, flavor with lemon or vanilla. Bake in a deep square tin.—Mrs. Southard.
BOILED SPONGE CAKE.—Five eggs, one cup white sugar, one cup flour, juice of one half lemon, one teaspoon vanilla. Boil the sugar with three tablespoons water until it threads. Pour over the stiffly beaten whites of eggs, beat this fifteen minutes, then add egg yolks, flavoring and the flour sifted three times. Bake in angel food tin.—Mrs. Aaron J. Bessie.
GOLD SPONGE CAKE.—Whites of eleven eggs beaten very stiff, yolks of four eggs beaten very light with one and one half cups of powdered sugar. Cut in the whites and add one cup of swans down flour sifted with one teaspoonful of baking powder. Flavor. Cut flour in lightly as you would for sponge cake. Bake in one loaf.—Mrs. C. H. McKay.
SNOW SPONGE CAKE WITH COCOANUT FILLING.—Beat the whites of ten eggs very light, add one and one half cupfuls of powdered sugar and beat until the bowl can be inverted and retain the eggs. Add one teaspoon cream tartar to one cupful of flour and sift several times. Cut this into the egg mixture, flavor with almond extract and turn into square ungreased cake tins, baking in two sheets. Fill with cocoanut frosting made by boiling two cupfuls of sugar with water until it hairs from the spoon, turn it hot on to the beaten whites of two eggs and whip to a frosting. Add one small cocoanut which has been freed from the shell and all brown skin and grated fine. Flavor with lemon or vanilla. If fresh cocoanut cannot be obtained try soaking the shredded cocoanut in warm milk and steaming it an hour or two before using and then squeeze it dry. This will make it more moist. If you have only one angel cake tin, split the cake through the center after it is cold and put the icing between the layers. Swans down flour is best for this cake and the fresh cocoanut make a delicious filling.—Mrs. B. G. Whitehead.
SUNSHINE CAKE.—Whites of ten eggs, yolks of six, one level teaspoonful of cream of tartar, one and one half cupfuls of sugar, sifted, one cupful of flour, sifted twice, the grated peel of one orange or one teaspoonful of lemon or vanilla or one half teaspoon of almond extract. Beat whites very stiff, then beat in one half of the sugar, beat yolks light about ten minutes, add the flavoring and balance of the sugar and beat five minutes. Mix yolks and whites lightly together and cut in the flour that has been sifted with the cream of tartar. Bake in an ungreased, funnel angel cake tin about an hour in a slow oven or 45 minutes in a moderate oven. Avoid baking too long as it makes the cake dry and coarse. When the cake shrinks from the tin at sides of the pan it is sufficiently baked. Invert the tin and let it stand until cold. If it sticks then run a knife around the edge of cake, pat the tin slightly on the bottom and sides until it drops from the pan. If a frosted cake is preferred ice it with white boiled icing.—Mrs. Whitehead.
MOCHA CAKE.—One cup sugar, one half cup butter, three quarters cup milk, two cups flour, two teaspoons baking powder, one spoon vanilla, three eggs beaten separately. Bake in small dripping pan. When cold cut into small squares. Put into oven to brown. Three cups shelled peanuts, pour over three teaspoons melted butter. When slightly browned put through meat grinder. Whip one half pound butter with two cups powdered sugar to a cream. Butter each piece of cake with this cream paste and roll into ground nuts.—Mrs. A. McKay.
NUT LOAF CAKE.—One cup sugar, one half cup butter, one half cup sweet milk, one and one half cups sifted flour, one cup chopped walnuts or hickory nuts, two eggs, two teaspoons baking powder.—Mrs. Schollander.
BLITZ KUCHEN.—One cup sugar, three fourths cup butter, four eggs, one cup of flour, one half teaspoon baking powder, grated rind and juice of one lemon. Cream butter and sugar and then add eggs, one at a time and stirring each five minutes, then add the flour and spread dough in square tin about half an inch thick. Chop one fourth pound almonds, mix with sugar and cinnamon and sprinkle on top of cake before putting in the oven. Bake about thirty minutes.—Mrs. J. Bruegger. German Cookery.
SOUR CREAM NUT CAKE.—Break two eggs into a large cup and fill with sour cream. Put in a mixing bowl and add a level teaspoonful of soda and one cupful of sugar, beat all well add flour to make quite stiff and flavor with vanilla. Take a pound of English walnuts, chop all but what you wish to put on top of cake and stir into the batter. Bake in moderate oven. Ice the tops and lay on the half meats.—Mrs. G. A. McIntosh.
DARK CAKE.—One cup sugar, one cup butter and lard mixed, three eggs, one half cup black molasses, one cup cold coffee, one level teaspoon soda, two pounds raisins, flour to thicken. Bake in moderate oven.—Mrs. W. C. Lynch.
DARK COFFEE CAKE.—One cup sugar, pinch of salt, one cup shortening (butter and lard) one cup cold coffee, one cup sour cream or milk (add that ingredient), three fourths cup molasses, two level teaspoonfuls soda dissolved in warm water, cloves, cinnamon, allspice and nutmeg to suit the taste, one pound raisins, and flour enough to make a nice batter. Nuts may also be used if desired.—Mrs. W. S. Davidson.
RAISIN CAKE.—Four eggs, one cup butter, two cups brown sugar, three cups flour, one cup sour milk, one teaspoon soda, dissolved in very little water, one small teaspoon each of cinnamon, cloves and allspice, one half teaspoon vanilla. This is very nice used as a layer cake with carmel icing.—Mrs. Aaron J. Bessie.
COFFEE CAKE.—One cup sugar, one cup butter, one cup coffee, one cup molasses, one teaspoon soda, one teaspoon cinnamon, one teaspoon allspice, one half teaspoon cloves, nutmeg and lemon essence. Four cups flour, one half pound raisins.—Mrs. Mary Harvey.
FRUIT SPICE CAKE.—One scant cup butter, one cup brown sugar, one fourth cup molasses, whites of three eggs, yolks of three eggs, three fourths cup water, one fourth teaspoonful baking soda. Three cups flour, one teaspoon each of cinnamon, allspice, cloves and nutmeg, mixed. One half cup raisins, one fourth cup currants, and one fourth cup citron. Mix like any batter cake adding molasses to the butter and sugar. Remember to add soda last.—Dorothy Whitehead.
SALT PORK CAKE.—One pound of salt pork chopped fine. Pour one half pint of boiling water on it, add one cup molasses, one teaspoon of soda, two cups sugar, spices to suit taste, one pound of seeded and dredged raisins and of currants and one cup of nuts, chopped. Stir thick with flour about three and one half cups. Bake in one loaf. Cut into pieces and steamed, this cake makes delicious pudding, served with pudding sauce. It calls for no butter or eggs so is a cheap cake when these foods are scarce and high priced.—Mrs. Whitehead.
CHOCOLATE COFFEE CAKE.—One cup granulated sugar, one half scant cup of butter, yolks of two eggs and one white, one half cup strong coffee warmed on stove with two squares of Bakers chocolate, one and one half cups of flour sifted with two small teaspoons of baking powder. Cream butter and sugar, then beat in eggs. Cool coffee and chocolate and add lastly the flour, and a cup of chopped nuts. Bake in a moderate oven in one loaf or in two layers. Ice with chocolate or white icing.—Mrs. A. D. Paulson.
BREAD CAKE.—Three cups bread dough, three cups sugar, one cup of butter, three eggs, one teaspoon each cinnamon, cloves and mace, a little ginger, one cup raisins, one cup currants, one half teaspoon soda. Let rise one hour and bake.—Mrs. R. J. Walker.
COFFEE CAKE.—Two or three cups of bread sponge, one cup of sugar, two eggs well beaten, one pint of milk, (luke warm), two tablespoons of melted butter or lard, one teaspoon of lemon extract or lemon juice, one half teaspoon of nutmeg, one teaspoon salt. Mix all well and add enough flour to make a stiff batter, set aside to rise, when light take out and spread into well greased dripping pans. Spread melted butter over top then mix three tablespoons of melted butter, one cup of sugar and flour enough to make it dry and lumpy, to this add a little cinnamon then sprinkle over top quite thick and bake twenty to thirty minutes.
FIG CAKE.—One pound of powdered sugar, ten eggs, ten crackers rolled fine, one half cake of sweet chocolate grated, one half pound of figs, chopped fine, one teaspoon cinnamon, one teaspoon allspice, one teaspoon baking powder. Whip the yolks of eggs very light, add sugar, then beat again, add part of rolled cracker, then add the grated chocolate, chopped figs, spices and lastly the well beaten whites of eggs alternately with remaining crackers, into which the baking powder is mixed. Bake in medium oven one hour very quietly, being careful not to shake the stove.
RYE BREAD TORTE.—One pound powder sugar, ten eggs well beaten, three ounces of rye bread, (grated), one half cake of sweet chocolate (grated), one half cup of fine chopped sweet almonds, one half cup of citron, cut fine, one teaspoon cloves, one teaspoon baking powder. Whip the yolk of egg, add the sugar and beat again, add a portion of the bread crumbs, then add the chocolate, citron, spice and almonds, mix the baking powder in the remaining bread crumbs, lastly the well beaten whites of eggs, alternately with the bread crumbs. Bake in a medium oven about one hour. This may also be made in layers and whipped cream placed between.—Mrs. George Bruegger.
GRIES TORTE OR FARINA CAKE.—One cup farina, one cup sugar, eight eggs. Beat sugar and yolks of eggs one half hour then add farina slowly, and the well beaten whites last. Bake one hour by slow fire. When cooled put sliced pineapple on top and whipped cream.—Mrs. J. Bruegger.
FRUIT CAKE.—Cream one pound of brown sugar and one pound of butter, add one pound of eggs (beaten light) one pound of flour sifted with two teaspoons of baking powder, one nutmeg (grated) one tablespoon each of cloves and allspice, half a pint of brandy and two pounds each of seeded raisins and of currants, one half pound of chopped citron. Flour the fruit well before adding to cake mixture. Bake in one loaf in moderate oven. Pour half a pint of wine over it while it is warm, after baking.—Mrs. George Newton.
MOTHER’S FRUIT CAKE.—One pound of butter, one and one half pounds of sugar, one pound of flour, one cupful of New Orleans molasses, one teaspoon of soda dissolved in two tablespoons of water, two teaspoons of cinnamon, one teaspoonful of cloves and one teaspoonful of mace, one dozen eggs, one gill or one cup of brandy, three pounds of raisins, (seeded), two pounds of dried currants, one pound of shredded citron, one pound stoned dates and one pound of shelled English walnuts or pecans, cream the butter and sugar until light, add beaten yolks of eggs, add the molasses, soda and spices. Clean and cut the fruit and dredge thoroughly with part of the flour, stir it into the mixture alternately with the flour and beaten whites of eggs. Mix well and lastly add the brandy. Bake in one large loaf very slowly. Test with a broom straw to be sure that the cake is well baked. The batter will seem thin but do not add extra flour if you want a rich moist fruit cake. Put in cake box and it will keep many months. Pieces of it can be quickly steamed and used with foam sauce as plum pudding for dessert in an emergency which is sometimes worth the price of the cake.—Mrs. B. G. Whitehead.
FRUIT CAKE.—Rub one pound butter and one and one half pounds sugar to a cream, add eight eggs and beat. Now add one tablespoon lemon extract, one grated nutmeg, one tablespoon cinnamon, one half teaspoon cloves, one pint sour cream. Now add four pounds raisins, one pound citron, two pounds almonds, two pounds English walnuts, two pounds flour with two teaspoons soda in it, one glass jelly. Bake three and one half hours in moderate oven. Pour one cup brandy over the top of cake after it is baked.—Mrs. Southard.
IMPERIAL FRUIT CAKE.—One pound of sugar, one pound of flour, three quarters pound of butter, one pound of almonds, blanched and cut fine, 1-2 pound of citron, 1-4 pound candied cherries and as much pineapple, one half pound of seeded raisins, rind and juice of one lemon, two pieces of candied orange, one nutmeg, ten eggs. This is very delicious and will keep for months. No baking powder or soda are used but the eggs are beaten separately, yolks added to creamed butter and sugar and the stiff whites put in last of all. Bake in one loaf in a slow oven. Ice with white boiled frosting.—Contributed.
BLANCHE’S DATE CAKE.—Beat three egg yolks with one cup of sugar, add one cup of flour sifted with one teaspoon of baking powder, stiffly beaten whites of three eggs and one pound of stoned dates and one pound chopped nuts, (pecans, English walnuts or hickory nuts). Bake in one loaf in a moderate oven. Remove from oven and while it is hot pour one cup of sour cream over it. The cream soaks into the cake and makes it moist like fruit cake. No butter is used in this recipe.—Mrs. Whitehead.
GINGER BREAD.—One half cup sugar, one half cup butter, one cup molasses, each one teaspoon (heaped), ginger, cloves and cinnamon, two level teaspoons soda in one cup boiling water, three scant cups of flour, two well beaten eggs. Make it in the above order. Eggs last.—Mrs. F. Kleinsorge.
GINGER BREAD.—One cup of butter, one cup of sugar, one cup of molasses, (New Orleans), one cup of boiling water, two eggs beaten in batter one at a time, one teaspoon of soda dissolved in the water, two and one half cups of flour, two tablespoons of ginger, one teaspoon of nutmeg. Bake in a loaf or in gem tins.—Mrs. John Heffernan.
GOOD PLAIN GINGER BREAD—One cup of molasses, one cup of sugar, one cup of boiling water, two level teaspoons of soda dissolved in the hot water, one half cupful (generous) of butter or shortening, one large teaspoon of ginger and a little salt. Add enough flour to make pretty stiff, about three cups. Bake in moderate oven in one sheet. As molasses cake of any kind burns easily care should be taken not to have the oven too hot. Eat warm for luncheon. Is nice sliced cold and served with whipped cream as a dessert also.—Mrs. Whitehead.
WALNUT FILLING FOR CAKE.—One pound chopped walnut meats, yolks of six eggs, two cups sugar, one cup sour cream, flavor with vanilla. Boil in double boiler until thick and beat until cool. Spread between layers of cake.—Mrs. Aaron J. Bessie.
RAISIN FILLING FOR CAKE.—One tablespoon of butter, two tablespoons of flour, four tablespoons of sugar. Mix well together, add enough hot water to cream it. Cook in double boiler until thick. Remove from fire and add one half package of raisins and two tablespoons of frosting.—Mrs. John Heffernan.
BOILED FROSTING.—Two cups of sugar boiled with water till it threads from spoon. Beat whites of two eggs very stiff. Pour the thick hot syrup gradually into the whites, beating continually until light and thick. Flavor to suit taste. For chocolate frosting add one third cake of Bakers chocolate cut or shaved fine, while the frosting is warm enough to melt it. For tutti-fruitti filling add mixed chopped nuts, raisins, figs, dates or crystalized fruits to two thirds of the frosting, reserving the balance for icing the top of cake. For cocoanut cake, spread the layers with frosting and sprinkle thickly with grated cocoanut. Marsh mallows may be steamed, mixed with nuts, and served through the frosting too.—Mrs. Whitehead.
WHITE CARAMEL OR FONDANT FROSTING.—Two cups of sugar, boiled with one and three fourths cups of milk or thin cream to the soft ball stage. Test it by dropping a spoonful in cold water. If you can pick it up in a soft ball take the carmel from the stove. Add one tablespoon of (uncolored) butter and one teaspoon of vanilla and beat steadily until it creams or turns to a fondant. Spread immediately on the cake. Chopped nuts are nice added to this or halved English walnuts may be placed regularly on top of a square cake. Chocolate may be added to the warm fondant before beating it. White icing like this is nice covered with thin layer of chocolate melted with butter or English walnuts buried in the white icing and then covered with chocolate fondant makes a delicious filling for layer cake. This caramel filling with nuts is especially nice on Devil’s Food or dark chocolate. Brown sugar caramel is made likewise using half granulated and half brown sugar for the fondant.—Mrs. Whitehead.
MARSHMALLOW FILLING OR ICING FOR ANGEL FOOD CAKE.—Steam one pound of marsh mallows with one pint of milk, and beat into this half a pint of whipped cream and one half cup chopped nuts. Flavor with vanilla and spread between layers of Angel Food or sponge cake. May cover this filling with melted chocolate icing, also if liked.—Contributed.