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Layer Cakes.
"I will make an end of my dinner; There's pippins and cheese to come." --SHAKESPEARE.
EXCELLENT WHITE CAKE. MRS. W. C. BUTCHER.
Beat two cups of sugar and three-fourths cup of butter to a cream, and
then add three-fourths cup of water, three heaping cups of flour, the
whites of six eggs beaten to a stiff froth, three teaspoons of baking
powder, and one teaspoon of vanilla. Bake in layer pans, and put
together with frosting.
WHITE LAYER CAKE. MRS. A. C. AULT.
Two cups sugar, one cup butter, one cup sweet milk, four cups sifted
flour, four teaspoonfuls baking powder, whites of four eggs. Flavor
to taste.
YELLOW LAYER CAKE. MRS. A. C. AULT.
One and one-half cups sugar, one-half cup butter, one-half cup milk,
one and one-half cups flour, one-half cup corn starch, two
teaspoonfuls baking powder, three eggs (separate whites). Flavor to
taste.
BLACKBERRY JAM CAKE. OZELLA SEFFNER.
Two-thirds cup of butter, one full cup of brown sugar, one cup of
blackberry jam, one-half cup of sweet milk, three eggs, two cups of
flour, two teaspoons of baking powder, one teaspoon each of cinnamon
and allspice, one-half teaspoon of cloves, one-quarter cup of chopped
citron, one cup of either walnuts or hickory nuts, vanilla flavoring.
Bake in layers and fill between with either frosting or fig paste.
BLACKBERRY JAM CAKE. MRS. LEONARD.
One cup coffee A or light brown sugar, one-half cup butter, two cups
flour, one cup blackberry jam, three eggs, three tablespoons sour
cream, one teaspoon soda, two teaspoons cinnamon, one-half a nutmeg.
Put in the ingredients in the order given. Bake in layers, and finish
with boiled icing.
BLACKBERRY JAM CAKE. MRS. ALICE KRANER.
One cup brown sugar, one-half cup butter, one cup jam, one-half cup
seeded raisins, two cups flour, three eggs, two teaspoons baking
powder, four tablespoons sweet milk, one teaspoonful cinnamon,
one-half nutmeg. Bake like jelly cake, with icing between layers.
GRAPE JAM CAKE. MRS. J. EDD THOMAS.
This may be made like blackberry jam cake, only substituting grape jam
for the blackberry.
CHOCOLATE CAKE. WINONA HUGHES.
One cup brown sugar, one-half cup butter, one-half cup sweet milk, two
eggs, two cups flour, one teaspoon soda dissolved in a little warm
water and then added to the milk.
Make a cream of one cup grated chocolate, two-thirds cup brown sugar,
one-half cup sweet milk, yolk of one egg, and one teaspoon vanilla.
Cook up until like cream, and mix into above cake. Bake in slow oven
in two layers, or in one shallow pan; frost with a white frosting, or
the following--
CHOCOLATE FROSTING.--Put enough water over a cup of white sugar to
dissolve it; grate into it two squares of chocolate, and boil until
thick enough to spread. Put on cake when cool.
CHOCOLATE CAKE. MRS. HARRY TRUE.
One scant cup butter, two cups sugar, two cups flour, one-half cup
sweet milk, three eggs, two teaspoons baking powder, one-half teaspoon
vanilla; add a small quarter cake of chocolate, grated and dissolved
in one-half cup boiling water. Allow this to cool before adding it to
the cake. Leave out the white of one egg for icing between the layers
of cake.
CHOCOLATE CAKE. MRS. JOHN D. STOKES.
Grate one-half cup chocolate; mix with one-half cup milk, yolk of one
egg, one cup pulverized sugar, one teaspoon vanilla. Boil until
chocolate and sugar are melted. Let this cool while making cake from
one cup sugar, one-half cup butter, one-half cup milk, two cups flour,
two eggs, two teaspoons baking powder; add to this the boiled
chocolate, and bake in layers.
FILLING.--Boil two cups granulated sugar and six tablespoons water
until it threads; then stir into it the whites of two eggs, well
beaten. Flavor with vanilla.
DELICIOUS CHOCOLATE CAKE. MIRIAM DE WOLFE.
Three-fourths cup butter, two cups sugar, one cup sweet milk, three
scant cups flour, three teaspoonfuls baking powder; lastly, the whites
of five eggs, beaten to a stiff froth. Bake in layers.
ICING.--Boil two cups of sugar to a taffy; add the white of one egg,
beaten to a stiff froth and one ten cent cake of German chocolate,
grated. Beat the icing continually while stirring in the white of egg
and until it is almost cold.
CHOCOLATE CAKE. MRS. J. C. WALTER.
One and one-half cups sugar, two-thirds cup butter, one teaspoonful
vanilla, two thirds cup milk, two cups flour, three level teaspoonfuls
baking powder, whites of five eggs, well beaten.
ICING.--One and one half cups sugar, one half cup milk (or a little
more), a lump of butter the size of a walnut, one teaspoonful vanilla.
Boil until waxy; remove from fire; beat until stiff. Spread melted
chocolate on bottom and top of layers, and put the cream icing
between.
CREAM CAKE. MRS. JOSIE YAGER.
One cup sugar, three eggs, one and one-half cups flour, three
tablespoons water, two teaspoons baking powder, flavoring to taste.
Bake in about three layers and put between them this--
CREAM.--Three-quarters pint milk, one egg, two tablespoons corn
starch, three tablespoons sugar. Put milk on to boil; mix other
ingredients together; put in milk, and boil until it thickens. Flavor
to taste when cool.
CREAM CAKE. MRS. FENTON FISH.
Two tablespoons butter, two teacups sugar, three eggs, one-half teacup
sweet milk, two tablespoons cold water, two teacups flour, two
teaspoons baking powder. Bake quickly in three or four round tins.
CREAM.--One-half pint milk, one-half teacup sugar, a small piece
butter, one egg, one tablespoon corn starch, boil until very thick.
When nearly cold, flavor with vanilla. When the cakes are cool, put
them together with it.
CREAM CAKE. MRS. NED THATCHER.
Two cups white sugar, one-half cup butter, one cup sweet milk, one cup
corn starch, two cups flour, two teaspoonfuls baking powder, whites of
seven eggs, beaten and added last.
FILLING.--Whip one pint cream; sweeten and flavor to taste, and spread
between layers.
CREAM CAKE. MRS. G. H. WRIGHT.
Two cups granulated sugar, three-fourths cup butter, one cup sweet
milk, three cups sifted flour, three teaspoons baking powder sifted in
the flour, the well beaten whites of eight eggs. Bake in three
layers.
One pint rich sweet cream, whipped with one small teacup sugar.
Flavor to taste, and put between layers.
CUSTARD CAKE. MISS ANN THOMPSON.
Four eggs, one and one-half cups sugar, two tablespoons water, two
cups flour, two teaspoons baking powder.
FILLING.--One egg, one-half pint sweet milk, one-half cup sugar, two
tablespoons flour, butter size of hickory nut. Flavor to taste.
LEMON CREAM CAKE. MRS. C. H.
One-half cup butter, two cups sugar, one cup sweet milk, three eggs
(yolks and whites beaten separately), three cups flour, three
teaspoonfuls baking powder.
FILLING.--One cup sugar, two teaspoonfuls butter, two eggs, and the
grated rind and juice of two lemons; mix all together, and boil to
consistency of jelly. Spread between layers, and dust powdered sugar
on top.
ICE-CREAM CAKE. MRS. C. H.
One cup butter rubbed with two cups white sugar to a cream, one cup
sweet milk, three and one-half cups flour, three level teaspoons
baking powder, and whites of eight eggs. Bake in jelly tins, and put
together with boiled icing flavored with orange.
ROLL JELLY CAKE. GAIL HAMILTON.
Four eggs (yolks and whites beaten separately), one and one-half cups
sugar, one and one-half cups flour, two tablespoonfuls water, one-half
teaspoonful baking powder mixed with the flour. Bake in dripping pan;
spread with jelly, and roll.
LEMON JELLY CAKE. IVA FISH.
Yolks of three eggs, and one cup of sugar, well beaten; one cup of
flour, one heaped teaspoon of baking powder; about one-half cup of
water, a little salt, whites of three eggs, well beaten.
JELLY.--Juice and grated rind of one lemon, one cup of sugar, one egg,
one cup of water, one tablespoon of corn starch dissolved in part of
the water. Put all together, and boil in a pail of water until it
thickens.
FIG CAKE. MRS. C. C. CAMPBELL.
Whites of six eggs, two cups white sugar, one cup butter, one cup
sweet milk, two teaspoonfuls baking powder, three scant cups flour.
FILLING.--One pound cut figs, one pint cream, whipped and sweetened.
Put a layer of fig; then one of cream.
NEAPOLITAN CAKE. MRS. A. C. AULT.
DARK PART.--One cup brown sugar, one-half cup butter, one-half cup
molasses; one-half cup strong coffee, two eggs, two and one-half cups
flour, one cup raisins, one teaspoon each of soda, cinnamon, and
cloves, one and one-half teaspoons mace.
WHITE PART.--Two cups sugar, one-half cup butter, one cup sweet milk,
two cups flour, one cup corn starch, white of two eggs, one teaspoon
baking powder.
MAPLE CAKE. MRS. C. C. CAMPBELL.
One cup sugar, two tablespoonfuls butter, two eggs (leaving out the
white of one), three-fourths cup cold water, two and one-half cups
flour, three teaspoonfuls baking powder.
FROSTING.--One-half cup maple syrup or sugar; boil to a taffy; pour
over the beaten white of one egg.
VANITY CAKE. MRS. JOHN LANDON.
One and a half cups sugar, half cup butter, half cup sweet milk, one
and one-half cups flour, half cup corn starch, teaspoonful baking
powder, whites of six eggs; bake in two cakes, putting a frosting
between and on top. Grate cocoanut all over.
DEVILS FOOD CAKE. MRS. FENTON FISH.
Two cups darkest brown sugar, one-half cup butter, two eggs, one-half
cup sour milk, three cups flour, one pinch salt; mix thoroughly
together. Take one-half cup boiling water; stir into this one
teaspoon soda, and one-half cup grated Baker's chocolate; stir into
batter.
FILLING.--Two cups dark brown sugar, one-half cup butter, one-half cup
sweet milk or cream. Cook until it threads.
DEVILS FOOD CAKE. MRS. G. H. WRIGHT.
PART I.--One cup brown sugar, three quarters of a cup butter, one-half
cup sour milk, two and one-half cups sifted flour, one level teaspoon
soda, yolks of three eggs, whites of two. Stir this together, and
then add--
PART II.--One cup brown sugar, one-half cup sweet milk, one cup grated
chocolate, put this on the stove, let it dissolve, and add while still
warm to Part I. Bake in two layers, and put icing between.
DELMONICO'S CAKE. MRS. M. S. LEONARD.
One-half cup of butter, two cups of sugar, two teaspoonfuls of baking
powder, two-thirds of a cup of sweet milk, three cups of sifted flour,
the whites of eight eggs, beaten stiff. Cream the butter and sugar;
add the milk; then the flour; beat thoroughly; then add the eggs; and
flour, with vanilla.
FILLING.--Two cups of maple or brown-sugar, one cup of milk, a lump of
butter the size of a walnut, a tablespoonful of vanilla, or any
flavor. Boil till it gets like candy; beat to a cream.
ENGLISH WALNUT CAKE. MRS. MARY W. WHITMARSH.
One and one-half cups of sugar, one-half cup of butter, one-half cup
of water, one and one-half cups of flour, one-half cup of corn starch,
two teaspoons of baking powder, the whites of six eggs. Flavor with
lemon. Bake in layers.
FILLING.--Two cups of light brown sugar, one-half cup of water. Boil
until it threads, and stir in the whites of two eggs, beating until it
creams; them stir in one pound of English walnuts, chopped fine.
COLUMBIA CAKE. OZELLA SEFFNER.
Two cups of coffee A sugar and one cup of butter creamed together; add
slowly one cup of sweet milk, three full cups of flour, in which three
teaspoons of baking powder have been stirred, and the whites of eight
eggs. Flavor to suit taste. Bake in layers, and put together with
boiled frosting and chocolate creams, or stir into the frosting one
pound of seeded raisins, or a glass of currant jelly. Any one of
these will make a delicious cake.
FAVORITE SNOW CAKE. MRS. CARRIE OWENS.
Beat one cup butter to a cream; add one and one-half cups flour, and
stir thoroughly together; then add one cup corn starch, and one cup
sweet milk, in which three teaspoons baking powder have been
dissolved; lastly, add the whites of eight eggs, and two cups sugar,
beaten together. Flavor to taste. Bake in sheets, and put together
with icing.
ORANGE CAKE. MRS. CARRIE OWENS.
Two-thirds cup butter, two small cups sugar, one cup milk, three
teaspoons baking powder, the yolks of five eggs, three small cups
flour. Bake in jelly tins.
FILLING.--Whites of three eggs, beaten to a stiff froth, juice and
grated rind of one orange, sugar to give the right consistency to
spread between the layers; put white frosting on the top.
TEA CAKE. MRS. GEO. TURNER.
One egg, one cup sour cream, one-half teaspoon soda in one pint flour,
butter the size of half an egg, one cup sugar.
CARAMEL DRESSING.--One pint light brown sugar, butter the size of an
egg, one-half cup sweet milk. Cream the butter and sugar; then add
milk, and cook until it hardens in water like taffy; beat until cool
enough to spread smoothly.
RIBBON CAKE. MRS. LIZZIE MARTIN.
One small half cup of butter, one cup of sugar, two eggs, two-thirds
cup of water, two cups of flour, two teaspoons of baking powder. Take
out two layers in tins; leave enough for a third layer, and put in it
one teaspoon of cinnamon, and one teaspoon of cloves. Bake; put dark
layer in middle, and icing between all.
JELLY CAKE. MRS. ELIZABETH McCURDY.
One cup sugar, two tablespoons butter, five tablespoons sweet milk,
three eggs, one teaspoon soda, two teaspoons cream tartar. Flavor
with lemon. Bake in layers, and spread with jelly.
ALMOND JELLY CAKE. MRS. GEORGE KLING.
Three coffee-cups sugar, one heaping coffee-cup butter, and the yolks
of six eggs, beaten together to a cream; five even cups sifted flour,
four teaspoonfuls baking powder; one and one-half cups sweet milk; the
whites of the six eggs beaten to a stiff froth, and added last; with
one teaspoonful lemon flavoring. Bake in layers.
ALMOND SAUCE FOR FILLING.--Three pounds almonds, blanched and pounded
to a paste, one and one-half coffee-cups fresh, pure sour cream, one
and one-half coffee-cups sugar, four eggs (whites and yolks beaten
thoroughly together). Stir all together, and add vanilla enough to
drown the taste of sour cream.
WHITE LAYER CAKE. MRS. MARY DICKERSON.
One-half cup butter, two cups sugar, whites of five eggs, one cup
milk, two and one-half cups flour, two teaspoons baking powder, one
teaspoon vanilla.
ICING FOR CAKE. MRS. G. A. LIVINGSTON.
One cup sugar, one cup grated pineapple, one heaping teaspoon corn
starch, a pinch of salt; stir together well; add a small cup boiling
water. Set on the stove, and boil until quite thick. Let it cool
before using.
CHOCOLATE ICING. ETHEL CLARK.
Beat together three cups of four X sugar; add the white of one egg,
beaten stiff; thin it with milk, so it will spread; melt one-fourth
cake of Bakers chocolate, and stir into the icing.
FROSTING WITHOUT EGGS.
One cupful of granulated sugar, five tablespoonfuls of milk. Boil
four or five minutes till it threads from the spoon. Flavor as
desired. Stir till right thickness for spreading. This is fine
grained, white, and delicious.
FIG FILLING FOR CAKE.
Stew one-half pound of chopped figs in a syrup made of one-fourth
cupful of water and half cupful of sugar. Spread this when it is
quite thick. It is excellent. Another nice filling may be made by
using raisins instead of figs, treating them in the same way.
LEMON JELLY FOR CAKE.
Lemon jelly, to spread between layers of cake, or on the top of sago
or custard pudding, is made by grating the rinds of two lemons and
squeezing out the juice; add a heaping cup of sugar, a tablespoonful
of butter. Stir these together and then add three eggs, beaten very
light; set the basin or little pail in which you have this in another
of boiling water; stir it constantly until it thickens. When it is
cold, it is ready for use.
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