Ebook - Recipes Tried And True (1894 Cookbook).txt

teaspoons of baking powder. Flavor to suit taste.

WHITE CAKE. MRS. A. C. AULT.

Two cups white sugar, one cup butter, one cup sweet milk, two cups

flour, one cup corn starch, whites of six eggs, two teaspoonfuls

baking powder. Flavor to taste.

SNOW CAKE. MRS. JOHN KISHLER.

One cup sugar, one-half cup butter, one-half cup milk, one and

one-half cups flour, one teaspoonful baking powder, whites of four

eggs. Flavor to taste.

LOAF CAKE. MRS. JOHN LANDON.

Whites of five eggs, two cups of white sugar, one cup of butter, one

cup of sweet milk, two and a half cups of flour, one cup of corn

starch dissolved in some of the milk, half teaspoonful of soda, and

one teaspoonful of cream tartar.

SILVER CAKE. MRS. JOHN LANDON.

Whites of eight eggs, two cups of butter, two cups of sugar, one cup

of milk, one cup of corn starch, two cups of flour, one and one-half

teaspoonfuls of baking powder; mix corn starch, flour, and baking

powder together; add the butter and sugar alternately, then the milk;

add the whites of seven eggs last. Flavor to taste.

GOLD CAKE. MRS. JOHN LANDON.

The yolks eight eggs, one whole egg, one-half cup of butter, one and

one-half cups of sugar, three-fourths of a cup of milk, two cups of

flour, one teaspoonful of cream tartar, and one-half teaspoonful of

soda.

ANGELS FOOD CAKE. FLORENCE ECKHART.

The whites of ten eggs, one and a half tumblers of granulated sugar,

one tumbler of flour; a heaping teaspoon of cream tartar, a pinch of

salt. Put through the sieve twice. Take one-half of eggs, and stir

in one-half the sugar; beat until they have a gloss; then add the

other half of eggs, and the rest of the sugar. Beat again; then add

the flour and cream tartar. Stir up lightly. Flavor with almond.

Bake one hour in slow oven.

ANGEL CAKE. MRS. C. C. STOLTZ.

Whites of nine large or ten small fresh eggs, one and one-fourth cups

sifted granulated sugar, one cup sifted flour, one-half teaspoonful

cream tartar; a pinch of salt added to eggs before beating. After

sifting flour four or five times, measure and set aside one cup; then

sift and measure one and one fourth cups granulated sugar; beat whites

of eggs about half; add cream tartar and beat until very, very stiff.

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