[Cowgirl]

1925 Missouri Farm Womens Cookbook .. Cakes and Iceings

“Would’st thou hath eat thy cake and have it?”



GENERAL MANIPULATION OF CAKES

Two kinds of cake mixtures must be considered. (1) Without batter, such as sponge cakes, and (2) with batter, as cup and pound cakes

Mixing or Manipulation of Sponge Cake: Separate yolks from whites of eggs and beat yolks until thick and lemon colored; add sugar gradually and continue beating; then add flavoring. Beat whites until stiff and dry and add to the first mixture. Mix and sift dry ingredients and fold in at the last; avoid beating since it would destroy the air bubbles from from beating the whites.

Mixing or Manipulation of Butter Cakes, Conventional Method: Cream butter and sugar, add yolks of eggs or whole eggs beaten until light; add flour, mixed and sifted with baking powder, and milk alternately. When yolks and whites are beaten separately the stiffly beaten white are folded in at the last. Remember to not beat the batter after this as it destroys the air bubbles enclosed in the egg white. Fruit, when added to cake, is usually floured to prevent its settling to the bottom. Quick Method: Beat eggs slightly, add liquid and sugar and then the flour mixed and sifted with the baking powder. The melted fat is added last and the batter is well beaten. A cake mixed by this method is not quite as large as by the Conventional Method, but the texture is as good. Combination Method: Mix as in the quick method, reserving the egg whites and adding them well beaten at the last. This method produces a cake as large as the Conventional Method with as good texture, and requires less time in mixing.



THREE-EGG ANGEL CAKE

1 cup sugar 2/3 cup scalded milk

1 1/3 cups flour 1 teaspoon almond or

½ teaspoon cream tartar vanilla extract

3 teaspoons baking powder Whites of three eggs

1/3 teaspoon salt

Mix and sift first five ingredients four times. Add milk very slowly, while still hot, beating continually. Add extract, mix well and fold in whites of eggs beaten until light. Turn in ungreased angel cake tin, and bake in a very slow oven about forty-five minutes. Remove from oven, invert pan and allow to stand until cold, cover top and sides with white icing.



ANGEL FOOD CAKE

1 ½ cups sugar 1 level teaspoon cream tartar

1 cup flour 1 teaspoon salt

1 cup egg whites 1 teaspoon vanilla

Sift flour first, then sugar. Measure egg whites, pour into gallon crock and beat with the salt until foamy, then add cream tartar and beat till very stiff but not dry, then add sugar, tablespoon at a time, beating in all the time till all is used, add vanilla, then the flour. Pour into an ungreased tube cake pan and bake in very slow oven for sixty minutes.

--Mrs. J. E. Hays, New Cambria



ANGEL FOOD CAKE

1 cup egg whites 1 cup flour sifted five times

1 level teaspoon cream tartar ¼ teaspoon salt

1 ½ cups sugar 1 teaspoon vanilla

Beat eggs until foamy, add salt and beat until stiff; then add cream tartar, beat until very stiff but not dry, fold in sugar and flour. Bake in ungreased tin for 50 or 60 minutes.

--Mrs. Gordon Sausom, Kahoka





EASY ANGEL CAKE

1 cup whites of eggs 1 teaspoon cream tartar

1 ½ cups sugar 1 teaspoon flavoring

1 cup flour

Sift flour and sugar separately four times. Beat whites of eggs until foamy, add cream tartar and beat until stiff, fold in sugar and flour; do not stir; add flavoring. Bake in a new cake pan from 25 to 30 minutes.

--Mrs. Albert Oermann, Union



ANGEL FOOD CAKE

8 large eggs ¼ teaspoon wintergreen

1 cup flour flavoring

1 ¼ cups sugar ½ teaspoon cream tartar

Pinch of salt

Whip eggs and salt until stiff, add cream tartar, beat until stiff, add sugar, then flavoring. Sift flour four times and fold in, bake 45 minutes.

--Mrs. L. M. Prater, Springfield



GOLD ANGEL CAKE

7 egg whites ¾ cup sugar

4 egg yolks 1 teaspoon vanilla

¾ teaspoon cream tartar ¾ cup flour

Beat whites of eggs to a stiff froth, add cream tartar and sugar; then add yolks of eggs well beaten and vanilla. Stir in flour and bake in angel cake tin for 40 minutes.

--Mrs. F. L. Alberswerth, New Haven



CHOCOLATE ANGEL FOOD CAKE

2 cups sugar 1 level teaspoon cream

12 egg whites tartar

1 cup Swans Down flour 1 teaspoon vanilla

½ cup cocoa (scant) Pinch of salt

Sift flour and cocoa together twenty times. Sift sugar twenty times, add salt to egg whites and beat ten minutes, add cream tartar and beat ten minutes. Fold sugar into egg whites, then the cocoa and flour. Bake slowly for one hour.

--Mrs. Carl B. Gates, Callao



GOLD CAKE

¾ cup butter 1 teaspoon vanilla

1 ¼ cups sugar 2 ½ cups flour

8 eggs (yolks) 2 heaping teaspoons baking

¾ cup water powder

Cream butter, sift in sugar, mix well together; add yolks of eggs, water, flavoring. Sift flour with baking powder five times, then add above mixture a little at a time. Beat until smooth. Grease bottom of pan, not sides. Bake in moderate oven forty-five or fifty minutes.

--Mrs. Emma Dameron, Elsberry



SUNSHINE CAKE

6 eggs 1/3 teaspoon cream tartar

1 1/3 cups sugar 1 teaspoon vanilla

1 cup flour

Beat the yolks of eggs thoroughly, and add one-third cup of sugar to the whites beaten until foamy; add the rest of the sugar and the cream tartar, beating until stiff. Add the yolks of the eggs and vanilla and very carefully fold in the flour. Bake in an ungreased tube bake pan from thirty to forty-five minutes in a slow oven. Remove from oven, invert pan and let hang until cool.



DREAM CAKE

1 pound granulated sugar 2 rounding teaspoons Calumet

½ pound butter Baking Powder

12 whites of eggs 1 rounded teaspoon cream

½ pint milk tartar

1 pound flour

Sift flour four times, cream sugar and butter, add milk and handful of flour; beat eggs until stiff, then add part eggs, then flour and flavor. Bake in loaf pan. Frost over with marshmallow icing and place white marshmallows on top.

--Mrs. Milas T. Lea, Everton



WHITE CAKE

6 eggs (whites) 3 cups flour

2 cups powdered sugar 2 teaspoons baking powder

¾ cup butter 1 teaspoon each of lemon

1 cup sweet milk and vanilla

Cream sugar and butter, sift baking powder and flour four times. Fold in milk, flour and eggs.

Filling

½ cup cream Butter size of a walnut

1 cup sugar

Cook until it threads, remove from fire and beat until creamy; spread between layers and on top.

--Mrs. B. D. Headlee, Springfield



LEMON CHEESE CAKE

2 cups sugar 6 eggs whites

½ cup butter 3 cups flour

¾ cup sweet milk 1 teaspoon baking powder

Cream butter and sugar, then add milk, stir and add flour and baking powder; then the eggs.

Sauce

Grated rind and juice of two ½ cup butter

Lemons 1 cup sugar

3 egg yolks

Mix all together and set on stove, cook until; thick stirring all the time. Spread between the layers.

--Mrs. F. A. Redhage, Robertsville



WHITE LEMON CAKE

½ cup butter 2 teaspoons baking powder

2 cups sugar 1 tablespoon lemon extract

1 cup sweet milk 5 egg whites (beaten stiff)

3 cups flour

Cream butter and sugar, add sweet milk and flour sifted with baking powder, add extract and fold in egg whites.

Icing

1 ½ cups sugar 1 tablespoon flavoring

2 egg whites

Beat eggs stiff, stir in sugar and extract. Spread on cake.

--Mrs. Wm. Mossbarger, New Cambria



CREAM LOAF CAKE

½ cup shortening ½ rich milk or thin

1 cup sugar cream

2 eggs 1 ½ cups flour

1 teaspoon lemon extract 3 teaspoons baking powder

Cream shortening with sugar, add egg yolks and flavoring. Add a little at a time, the milk, then flour and baking powder. Fold in whites off eggs beaten stiff. Bake in greased load pan forty-five minutes.

--Mrs. L. S. Hodges, Case





CREAM LAYER CAKE

½ cup butter 2 cups flour

1 cup sugar 3 teaspoons baking powder

2 eggs ¼ teaspoon salt

½ cup milk 1 teaspoon vanilla extract

Cream butter and sugar together until light, add yolks of eggs, milk and flavoring, slowly. Sift flour and salt; add half, then half of stiffly beaten egg whites, then remainder of flour sifted with three level teaspoons baking powder. Stir after each addition. Fold in remainder of egg whites. Bake in greased and floured cake tins in moderate oven fifteen to twenty minutes.

Cream Filling

1 cup milk 2 tablespoons sugar

2 tablespoons cornstarch 1 egg

¼ teaspoon salt 1 teaspoon vanilla extract

Put milk on to scald; mix cornstarch, salt and sugar with a little cold milk; add to well beaten egg, then slowly to hot milk; cook three minutes or until thick; spread between layers.

--Mrs. Louis Conlon, Montgomery City



WHIPPED CREAM CAKE

1 ½ cups sugar 2 egg whites

2/3 cup sweet cream 2 teaspoons baking powder

2/3 cup sweet milk Flavoring

Whip the cream and put it in the sugar and stir well; then add milk, flour, flavoring and baking powder.

--Blanche Copenhaven, Clarence



CREAM LOAF CAKE

2 cups sugar 4 cups flour

2/3 cup butter 4 level teaspoons baking

2 cups milk powder

Cream sugar and butter, add milk; then stif in three cups flour sifted six times; then eggs well beaten and the remainder of flour together with baking powder.

--Mrs. Geo. C. Wright, Callao



LADY BALTIMORE CAKE

½ cup butter 2 teaspoons baking powder

1 ½ cups sugar, sifted 4 egg whites

1 cup cold water Flavoring

3 cups flour sifted three times

Cream butter and sugar, add one-third of water with one cup flour, beat thoroughly and add second cup flour; continue beating; add remained of flour sifted with baking powder; then flavoring and water, fold in eggs. This makes three layers 12 inches square, or two layers 14 inches square.

--Mrs. W. P. Miller, Granger



CHOCOLATE LOAF CAKE

3 eggs 2 ½ cups flour

2 cups sugar ½ cup boiling water

½ cup butter ¾ cup grated chocolate

½ cup sweet milk 2 teaspoons baking powder

Mix in the usual manner, melt chocolate in boiling water before adding.



CHOCOLATE CAKE

1 ½ cups sugar ½ cup cocoa

½ cup butter 2 cups flour

½ cup sour milk 1 teaspoon soda

½ cup hot water 2 teaspoons vanilla

2 eggs

--Carrie Branscomb, Bynumville





CHOCOLATE CAKE

2 cups M. F. A. flour 1 teaspoons soda

1 cup sugar 1 cup sour milk

2 tablespoons cocoa ½ cup butter

½ teaspoon salt Flavor to taste

Into a sifter put the flour, sugar, cocoa, salt and soda and sift five times, then put in mixing bowl containing sour milk and melted shortening. Beat mixture until very smooth, pour in buttered pans, bake in a moderate over; cover with powdered sugar and cream.

--Mrs. Ben Shields



RED CAKE

1 ½ cups granulated sugar 2 tablespoons cocoa

½ cup butter 2 egg whites

½ cup sour milk 3 egg yolks

½ cup boiling water 1 level teaspoon soda

1 teaspoon vanilla 1 ½ cups flour

--Mrs. Rottmann, Galt



JUST “DARK CAKE”

1 cup sour cream 1 teaspoon vanilla

2 heaping cups flour ½ cup cocoa (scant)

2 eggs (well beaten) dissolved in

2 cups sugar ½ cup hot water

1 teaspoon soda --Altha St. Clair



MAHOGANY CAKE

½ cup butter 2 cups flour

1 ½ cup sugar 3 egg yolks and whites

¼ cake chocolate 1 teaspoon vanilla

1 cup sweet milk

Cream the butter and sugar to which add the chocolate cooked in half cup of the milk. To the other half cup milk add the soda and when dissolved, add it to the sugar and butter mixture and proceed mixing in the usual manner.

--Mrs. H. B. Gorrell, Canton



MAHOGANY CAKE

1 ½ cups sugar 3 eggs

½ cup butter 1 teaspoon soda

½ cup sweet milk 2 cups flour

Mix all together and then add half cup of chocolate or cocoa and half cup sweet milk. Heat the half cup of milk and chocolate together before adding, it may be added while hot.)

--Mrs. H. V. Eales, Lamar



DEVILS FOOD CAKE

2 cups sugar 2 cups flour

½ cup cocoa 1 large teaspoon soda,

3 egg whites dissolved in tablespoon

1 cup cold water hot water

½ cup butter Flavoring variable

Cream sugar and butter, add water and cocoa, flavoring and flour and lastly the beaten whites of the eggs.

--Ethel E. Kelly, Ash Grove



DEVILS FOOD CAKE

2 squares bitter chocolate 2 cups brown sugar

1 teaspoon soda 1 cup buttermilk or

1 cup boiling water sour milk

2 eggs Flour to make medium batter

¾ cup butter

Grate the chocolate, add soda and pour boiling water over, let stand till cool. Cream butter, sugar and eggs. Add milk, chocolate mixture, then flour. Let stand thirty minutes, bake in three layers and put together with caramel frosting.

--Mrs. Chas. LaForce, Lamar

DEVILS FOOD CAKE

2 cups sugar 4 teaspoons baking powder

¾ cup butter ½ teaspoon salt

8 tablespoons melted chocolate 1 teaspoons cinnamon

2 ¼ cups flour ¼ teaspoon of cloves

1 cup milk

Cream sugar and butter to which add melted chocolate. Sift flour, baking powder, and salt to which add cinnamon, and clovers, and then stir into the sugar and butter mixture, alternating half cup and one egg until the mixture and four eggs have been consumed. Mix this well and then add one cup of milk. Bake in loaf of layers.

--Mrs. Irene Scott, Anabel



KIND EDWARD CAKE

1 ½ cups brown sugar 1 ½ cups flour

½ cup butter 1 ½ cups raisins

2 eggs 1 cup chopped nuts

1 cup sour milk 1 teaspoon nutmeg

1 teaspoon soda dissolved in a 1 teaspoon cinnamon

little hot water

Mix the ingredients and bake in a loaf cake pan, slowly, for one hour.

--Mrs. William Hirth, Columbia



MRS. SMITH’S CAKE

White Part

3 egg whites (beaten light) 1 cup sweet milk

1 cup sugar 2 cups flour

½ cup butter 2 teaspoons baking powder

Dark Part

3 egg yolks (beaten light) 2 teaspoons baking powder

1 cup sugar 2 teaspoons nutmeg

¼ cup butter 2 teaspoons allspice

1 cup sweet milk 2 teaspoons cloves

2 cups flour

Put the baking powder in the flour and sift it twice. Add the flour last, a little at a time, stirring constantly. Bake in a moderate oven. When cakes are cool, spread the following between each layer: Moisten one cup of granulated sugar with three tablespoons of hot water, boil four or five minutes of until forms a soft ball when put in cold water. Have the whites of two eggs beaten stiff and pour the syrup slowly upon them, beating hard all the time. To the above icing may be added, chocolate, cocoanut, chopped nuts or any flavoring you may prefer.

--Mattie Hoofer, Leonard



CHECKERBOARD CAKE

Light Cake

½ cup butter 2 level teaspoons baking

½ cup water powder

1/ ¼ cups sugar 4 egg whites

2 cups flour Pinch of salt

1 teaspoons vanilla

Dark Part

½ cup butter ½ teaspoons each of cloves,

½ cup water cinnamon and nutmeg

1 cup brown sugar 2 teaspoons baking powder

2 tablespoons cocoa 4 eggs yolks (well beaten)

Put in square layer pans in strips, light and dark alternately. When putting together place light to the dark.

--Mrs. Ernest Mantels, Union



MARBLE CAKE

4 egg whites 2 cups sugar

1 cup butter 1 cup milk

3 cups flour 3 teaspoons baking powder

1 bar chocolate 2 spoons sweet milk

Beat egg whites, cream butter and sugar, add milk, flour and baking powder. When these are well mixed take a cupful of the dough and mix with the chocolate, which has been moistened with the milk. When this is well beaten put in a buttered cake pan in the following order: first, a spoonful of the whites dough, then one of the chocolate and continue until the pan is filled. It will make a large loaf.

--Bert Reiter, Canton



CREOLE CAKE

Part 1

4 ½ squares butter chocolate ½ cup milk

1 cup brown sugar

Melt chocolate, add alternately the sugar and milk; when this mixture is smooth, remove from fire and cool.

Part 2

½ cup butter (scant) 2 level teaspoons baking

1 cup brown sugar powder

3 eggs (yolks) ½ cup sweet milk

2 cups flour

Cream butter and add sugar, while beating constantly, then add beaten yolks of eggs. Sift flour with baking powder and add alternately with milk.

Combine the two parts and bake.

Filling

¾ cup sugar ¼ cup boiling water

1 cup brown sugar 1 ½ eggs (whites)

Boil sugar and water with as little stirring as possible until it spins a thread; pour while beating on the beaten whites; beat until cool; flavor with vanilla and spread.

--Myrtle Holder Eames, Corso



PRIZE WINNER CAKE

½ cup butter 4 teaspoons Royal baking

1 ½ cups sugar powder

1 egg white 1 cup milk

2 egg yolks 1 ½ squares bitter chocolate

2 ½ cups flour ¼ teaspoon salt

Rind of ½ orange grated

Cream butter and sugar, to which add grated rind of half orange and beaten egg yolks. Sift flour, salt and baking powder together and add alternately with mil. Lastly fold in beaten egg whites. Divide batter in two parts. To one part add chocolate, making light and dark layers. Bake in moderate oven twenty minutes.

Filling and Icing

3 tablespoons melted butter Crated rind of ½ orange

3 cups confectioner’s sugar 3 squares butter chocolate

2 tablespoons orange juice Pulp of 1 orange

1 egg white

Put butter, sugar, orange juice and rind into bowl; cut pulp from orange skin. Beat all together until smooth. Fold in beaten egg whites, spread this icing on top of cake and between layers. While icing is soft, sprinkle with fine unsweetened chocolate. To remaining icing add two and one-half squares butter chocolate which ahs been melted. Spread this thickly between the layers and over cake.

--Mrs. Jim Korka, Aurora





BROWN STONE FRONT CAKE

First Part Second Part

½ cup sugar 1 cup sugar

½ cup grated chocolate of cocoa ½ cup butter

½ cup water 2 eggs

1 egg yolk ½ cup water

2 cups flour

1 teaspoons soda

First Part—One-half cup water beaten with one egg yolk, add sugar and chocolate, cook until smooth and let cool.

Second Part—Cream butter and sugar, add yolks, add sifted flour and baking powder alternately with water. Stir first part (cooled) into mixture, add one teaspoon each of lemon and vanilla extract. Fold in stiffly beaten egg whites. Bake in moderate oven.

--Mrs. Golda Reger, Harris



PRINCE OF WALES CAKE

Dark Part

1 cup brown sugar 1 teaspoon soda, dissolved in

½ cup butter warm water

½ cup sour milk 1 tablespoon molasses

2 cups M. F. A. flour 1 teaspoon each cloves and

1 cup chopped raisins nutmeg

3 egg yolks

Light Part

1 cup M. F. A. flour 2 teaspoons baking powder

½ cup corn starch ½ cup butter

1 cup granulated sugar 3 egg whites

½ cup sweet milk

Bake all in four layers and put together with icing, the dark and light layers alternating.

--Mrs. R. G. Ross, Kahoka



RIBBON CAKE

1 cup white sugar 2 cups flour

½ cup butter 4 egg whites

¾ cup milk 2 teaspoons baking

1 square Baker’s Chocolate powder

½ teaspoon red sugar

Manipulation—Cream butter and sugar, add alternately sifted flour and baking powder with milk. Fold in stiffly beaten egg whites. Divide the batter into three equal parts. To one part add the melted chocolate and to another part the red sugar. Bake in three layers in moderate oven.

--Mrs. Abla Cox, Trask



BURNT CARAMEL CAKE

¾ cup granulated sugar 2 egg yolks (well beaten)

½ cup hot water 2 tablespoons burnt sugar

½ cup butter syrup

1 ½ cups sugar 1 cup cold water

¼ teaspoon salt 2 ½ cups flour

2 egg whites (well beaten) 3 teaspoons baking powder

Melt the three-quarters cup sugar until it turns dark brown, add half cup hot water and let simmer until dissolved—should be of the consistency of syrup. Set aside to cool. Cream butter and sugar, add yolks of eggs, well beaten, two tablespoons burnt sugar syrup, one cup cold water and flour sifted with baking powder, salt and lastly the beaten egg whites. Bake in loaf pan or three layers.

--Mrs. O. D. Britt, Brunswick



BURNT SUGAR CAKE

1 cup sugar 2 ¾ cups sifted flour

2/3 cup butter 2 teaspoons baking powder

2 eggs 6 teaspoons burnt sugar

1 cup sweet milk Vanilla

To Burn Sugar

Put one cup sugar on stove and let melt and burn, stir and let burn until very dark. Add half cup water, cook a few minutes, remove from fire and cool.

--Mrs. D. A. Haynie, Bois D’Arc



BURNT SUGAR CAKE

½ cup butter 2 ½ cups flour

1 ½ cups sugar 3 tablespoons burnt sugar

2 eggs 2 teaspoons lemon or

1 cup water vanilla

2 teaspoons baking powder

Cream butter and sugar. Add yolks of eggs, water and two cups flour and beat continually for five minutes. Add burnt sugar, extract and half cup flour and beat well again; then add baking powder and beaten whites of two eggs. Bake in moderate oven. To burn the sugar, place two tablespoons in a pan until it throws off a blue smoke, add a little water and let cool.

--Mrs. J. M. Blackburn, Bolivar



BURNT SUGAR CAKE

1 1/3 cups sugar 1 tablespoon vanilla

½ cup butter 1/3 cup flour

2 egg yolks 1 tablespoon baking powder

2 cups flour 2 egg whites

3 tablespoons burnt sugar

Cream sugar and butter, add egg yolks, water and two cups flour and beat five minutes. Add burnt sugar, vanilla and one-third cup flour and beat again; then baking powder and egg whites beaten stiff.

Filling

1 1/3 cups sugar 2 tablespoons burnt sugar

½ cup water 1 teaspoons vanilla

1 egg white

Boil sugar and water until it threads. Pour over egg, sugar and vanilla and beat until smooth.

To Burn Sugar

Put two cups sugar in pan on stove, stir until burned. Add one cup boiling water and boil to thick syrup.

--Mrs. J. A. Jobe, Nodaway County



NUT CAKE

White Part

½ cup butter 2 teaspoons baking powder

1 cup sugar 4 egg whites

¾ cup milk 1 teaspoon vanilla

1 ½ cups flour Nut meats

Dark Part

½ cup butter 2 teaspoons baking powder

1 cup brown sugar 1 teaspoon vanilla

1 ½ cups flour 1 teaspoon cinnamon

2/3 cup milk 1 teaspoons allspice

4 egg yolks Nut meats

--Mrs. Harry Sherbondy



HICKORY NUT CAKE

1 ½ cups sugar 3 teaspoons baking powder

½ cup butter 4 egg whites

1 cup water 1 cup nut kernels

Icing

2 cups sugar 1 tablespoon butter

½ cup cream 1 teaspoon vanilla

¼ cup water

Boil all but vanilla for about five minutes, remove and beat in vanilla and one cup nut meats.

--Mrs. Ordell Williams, Ethel



DOROTHY’S NUT CAKE

2 cups sugar 3 cups flour

½ cup butter 2 teaspoons baking powder

1 cup sweet milk 1 cup chopped nut meats

4 egg whites (beaten light) 1 teaspoon vanilla

Bake in three layers.

--Mrs. B. P. Townsend, Bolckow



WALNUT CAKE

1 ½ cups sugar ½ cup walnut kernels

½ cup butter (chopped fine)

2/3 cup sweet milk 2 teaspoons baking powder

1 egg Flour enough to make stiff

spronge

This cake keeps well.

--Mrs. Hurl Roberts, Rosendale



HICKORY NUT CAKE

1 ¼ cups sugar 2 ¼ cups flour

¾ cup butter 2 teaspoons baking

3 eggs powder

Make three layers

Filling—I heaping hickory nuts rolled, 1 cup thick sour cream, sweeten the cream, add hickory nuts and spread between layers.

--Mrs. Chas. D. Milligan, Milan



SCRIPTURE CAKE

1 cup butter, Judges 5:25 2 cups raisins, I Samuel 30:12

3 cups flour, I Kings 4:22 2 cups figs, I Samuel 30:12

2 cups sugar, Jeremiah 6:20 1 cup water, Genesis 24:17

6 eggs, Isaiah 10:14 1 cup almonds, Genesis 43:11

A little salt, Leviticus 2:13 1 tablespoon honey, Exodus 16:31

Sweet spice to taste, I Kings 10:10

Follow Solomon’s advice for making good boys and you will have a good cake. Proverbs 23:14.

--Mrs. O. B. McCrea, Iantha



COCOANUT CAKE

½ cup shortening 3 teaspoons baking powder

¾ cup sugar ½ teaspoon soda

3 eggs yolks, then add another 1 cup milk

¾ cup sugar 1 teaspoons vanilla

3 cups Swans Down cake flour Egg whites beaten stiff



COCOANUT CAKE

2 cups granulated sugar 2 teaspoons baking powder

1 cup lard powder

1 cup sweet milk 4 cups flour

1 teaspoons banana extract 6 egg whites

Beat all together, then add beaten egg whites and bake in four layers.

--Mrs. Alice Conrad, Clarence





APPLE SAUCE CAKE

1 cup sugar 1 teaspoons soda, dissolved in

¼ cup shortening 2 tablespoons hot water

1 cup apples sauce 1 teaspoon cloves

2 cups flour 1 teaspoon nutmeg

1 cup seeded raisins and Pinch of salt

currants

Mix in the usual way, but first beat apples sauce until smooth.

--Nellis Hazel Howard, Centralia



APPLE SAUCE CAKE

1 cup sugar 2 teaspoons soda,

½ cup butter dissolved in

2 eggs 1 tablespoons hot water

1 ½ cups apples sauce 2 ½ cups flour

1 cup raisins 1 teaspoon cinnamon

¾ cup black walnuts Flavor to taste

--Mrs. Harry Feritag, New Haven



APPLE SAUCE CAKE

3 eggs 1 teaspoon spices

1 ½ cups apple sauce 2 teaspoons soda

1 cup sugar 1 tablespoon hot water

½ cup butter 2 cups flour

--Mrs. Chat Ross, Elsberry



PPRUNE CAKE

2 ½ cups flour 1 teaspoon soda

1 cup sugar (large) 1 teaspoon baking powder

½ cup lard 1 teaspoon nutmeg

½ cup sour cream 1 teaspoon spice

3 eggs 1 teaspoon cloves

1 cup chopped cooked prunes 1 teaspoon cinnamon

Filling

1 egg yolk Butter size of egg

1 cup sugar 1 teaspoon flour

1 cup raisins Cook until thick, add ½ cup

2/3 cup sour cream nuts



JAM CAKE

6 eggs 4 tablespoons cinnamon

2 cups granulated sugar 2 tablespoons allspice

1 cup butter 4 cups flour

6 tablespoons sour milk 2 tablespoons soda

1 ½ cups jam Jam

2 nutmeg

Mix in the usual way, adding jam last. Bake in layers and put together with either whites or caramel icing.

--Miss Kate Scott



CHRISTMAS FRUIT CAKE

1 cup butter 1 teaspoon cloves

2 cups brown sugar 1 teaspoon cinnamon

2 eggs 1 teaspoon allspice

1 cup molasses 1 teaspoon nutmeg

1 teaspoon soda 1 pound raisins

1 cup buttermilk 1 cup nuts

1 quart flour

Cream butter and sugar together, beat eggs thoroughly and add. Mix soda in buttermilk and add to first mixture; then add molasses, sift flour and spices together, then add nuts and raisins. Bake in a moderate oven. This cake will improve with age.

--Elsie Hoff, Lonedell





BREAD FRUIT CAKE

2 cups bread sponge 2 egg yolks

1 cup butter 1 teaspoon soda, dissolved in

2 cups brown sugar 3 teaspoons water

1 teaspoon cinnamon 1 teaspoon allspice

1 teaspoon nutmeg 1 cup raisins

Do not stir, but mix well, carefully. Bake in a moderate oven—a quick oven will ruin it.

--A True Farm Woman, New Cambria



THREE-LAYER FRUIT CAKE

2 eggs 1 teaspoon nutmeg

1 ¼ cups sugar 1 teaspoon cinnamon

1 cup shortening 1 teaspoon cloves

½ cup molasses 2 ½ cups flour

1 cup sour milk 1 cup raisins

1 teaspoon soda (dissolved in 1 cup walnut meats

milk)

Filling

1 ½ cups sugar 2 egg whites

½ cup water

Boil sugar and water until it forms a soft ball when dropped in cold water, beat the two egg whites stiff and pour syrup over eggs. Put raiains between layers.

--Mrs. Laura Ogden, New Truxton



FRUIT CAKE

2 cups brown sugar 2 cups raisins

½ cup butter 1 cup nut meats

1 cup sour cream 1 teaspoon soda

1 cup sour milk 2 teaspoons baking powder

1 teaspoon cloves 1 teaspoon each of two kinds

3 teaspoons cinnamon of flavoring

4 cups flour

Mix in the usual way and bake in a moderate oven for forty-five minutes.

--Mrs. Sarah Yates, Jasper



FRUIT CAKE

1 cup light brown sugar 1 grated nutmeg

1 cup molasses 1 teaspoon each cinnamon

1 cup butter and cloves

6 cups pastry flour 2 pounds raisins

2 eggs 1 pound currants

2 teaspoons soda 1 cup citron

1 cup buttermilk 1 cup nuts

1 cup jelly 1 teaspoon salt

Manipulation—Sift flour, salt and spices in mixing bowl. Wash and drain raisins and currants for an hour, add to flour to which add nuts and citron. Mix thoroughly and leave until next morning. Melt the butter and mix it with sugar, molasses and jelly, ad dwell beaten eggs and stir into flour mixture. Dissolve the soda in buttermilk and stir well into the other ingredients. Bake about three hours in a slow oven. If possible, obtain dried cherries, use them instead of currants.

--Mrs. Mary Kriege, St. Clair



CINNAMON CAKE

2 cups sour cream 2 eggs

2 cups sugar 1 teaspoon soda

2 cups flour 1 teaspoon cinnamon

Mix in the usual manner and bake in a loaf in a moderate oven.

--Mrs. E. A. Swarty, Rosendale







FIG CAKE

Silver Part Gold Part

2 cups sugar 1 cup sugar

2/3 cup butter ¾ cup butter

2/3 cup sweet milk (scant) ½ cup sweet milk

8 egg whites 1 ½ teaspoons baking

3 heaping teaspoons baking powder

powder 1 ½ cups flour (full

3 cups of flour mixture)

1 teaspoon flavoring 7 egg yolks

1 pound figs 1 whole egg

1 teaspoon allspice

1 teaspoon cinnamon

Manipulation, Silver Part—Cream sugar and butter, add milk and flour with baking powder, thoroughly sifted through it. Add whites of eggs beaten stiff and dry last, and flavor. Divide the batter and bake in two bread pans of same size.

Manipulation, Gold Part—Cream butter and sugar, add milk; beat the seven egg yolks and one whole egg thoroughly and add the spices and flavor; put half the gold batter in a long bread pan, same size the white is baked in, cover with one pound of halved figs, previously sifted over with flour, so that they will just touch each other. Spread the remainder of gold batter on top of figs and bake.

Put the cakes together with frosting while warm, the gold between the white ones and cover with frosting.

Frosting for Fig Cake—Two cups sugar, one cup of thin cream of rich milk. Boil until it threads. When partly cool beat until thick enough to spread and cover cake.

--Mrs. P. J. Owen, Lone Dell



STRAWBERRY JAM CAKE

1 cup butter 3 eggs

1 cup sugar 2 cups flour

1 cup jam 1 teaspoon baking powder

½ cup sour milk 1 teaspoon cinnamon

1 teaspoon soda, dissolved in

sour milk

--Mrs. Lena Fielden, Ozark



STRAWBERRY SHORTCAKE

Make rich crust with lard or butter, roll thin, cut in pieces about the size of a sauce dish, put in a pan and spread with butter; pay another on top of each one and bake. Wash strawberries, sprinkle with sugar, spread between crusts and on top and serve with cream at once.

--Stone (Clark County) W. P. F. C.



STRAWBERRY SHORTCAKE

2 cups flour 3 tablespoons shortening

2 tablespoons sugar 1 egg

4 teaspoons baking powder ½ cup milk

½ teaspoon salt

Sift the flour, baking powder, sugar and salt. Put in the shortening; add the beaten egg to the milk and add this to the dry ingredients to make a soft dough. Bake in greased tins in a hot oven for twenty to twenty-five minutes. Spread between layers with crushed and sweetened berries; cover the top with whipped cream and whole berries.

--Mrs. Geo. Halliburton, Cherry Box



PRESERVE CAKE

2 cups sugar 2 tablespoons cinnamon

1 cup butter 2 tablespoons allspice

1 cup preserves 1 tablespoon cloves

4 cups flour 2 teaspoons soda

6 eggs

One-half of this recipe will make a pretty big cake.

--Miss Thelma Faires





BLACKBERRY CAKE

1 egg 1 teaspoon cloves

1 cup sour cream 1 cup sugar

1 teaspoon soda ¼ teaspoon salt

1 teaspoon cinnamon 1 cup blackberries

Use flour enough to make a stiff batter. Bake in a moderate oven, cover with caramel icing.

Icing: 1 ½ cups sugar, 1 teaspoon vinegar, 1 cup sweet cream, cooked until it forms soft ball in water, when remove from fire and beat.

--Mrs. Clarence Miller, Kahoka



SPANISH BURR CAKE

2/3 cup butter, cream, and add 2 teaspoons baking powder

2 cups sugar 1 teaspoon cloves

1 cup sour milk 1 teaspoon cinnamon

4 eggs, well beaten 1 cup chopped raisins

Bake in a large flat tin. The baking powder with the sour milk gives the cake its characteristic flavor.

--Mrs. P. M. Roberts, Bellflower



TOPSY CAKE

2 cups brown sugar, or nearly 4 eggs (save whites of 2 for

2 cups white sugar filling)

Butter size of an egg 1 teaspoon soda

1 cup buttermilk (sour milk will 1 teaspoon each, cinnamon,

do) cloves and nutmeg

2 cups flour

Mix in the usual way and bake in four layers and put together with beaten whites of eggs, sweetened.



SPICE CAKE

2 eggs (white of one) 1 teaspoon allspice

2 cups brown sugar 2 teaspoons cinnamon

1 cup butter of lard (in using ½ teaspoon cloves

lard, add a little salt) ½ teaspoon ground nutmeg

1 cup buttermilk 2 ½ cups flour

1 teaspoon soda in milk

--Eureka W. P. F. C., Kahoka



SPICE CAKE

2 cups sugar 2 teaspoons baking powder

2/3 cup butter 3 cups flour

1 cup sweet milk 1 teaspoon cloves

4 eggs (whites and yolks beaten 1 teaspoon cinnamon

separately) 1 teaspoon allspice

Filling

1 cup sugar 1 egg white beaten to froth

Water enough to dissolve sugar

Cook syrup until in threads from spoon, pour over beaten egg and beat until cool enough to stay on cake.

--Mrs. Jesse B. Morris, Bellflower



SPICE CAKE

1 cup brown sugar 1 teaspoon nutmeg,

½ cup butter cinnamon and cloves

1 egg mixed

1 cup buttermilk 1 cup raisins (or raisins

1 teaspoon soda and nuts)

½ cup cocoa

1 ½ cups flour

Put one-half of the flour with the chopped raisins. Bake in two layers in a moderate oven, add fill with a nut of chocolate filling.

Icing or Filling

1 cup granulated sugar ¼ teaspoon cream tartar

1/3 cup water ½ cup chopped nuts