Part 4

One-half cupful of brown sugar, One cupful of molasses, Two tablespoons of cocoa, One egg, One and one-half level teaspoonfuls of baking soda, One cup cold coffee, Three and one-half cupfuls sifted flour, One and one-half teaspoonfuls cinnamon, One teaspoonful nutmeg, One cupful seeded raisins, One-half cupful chopped nuts.

Beat to thoroughly mix and then pour in a greased and floured cake pan and bake in a moderate oven for one hour.

JELLY ROLL

Cover the bottom of an oblong pan with a greased and floured paper and then pour in sponge cake mixture one-quarter of an inch deep. Spread evenly and then bake for ten minutes in a hot oven. Turn on a cloth and then trim the edges. Spread with jelly and roll tightly in a cloth. Set aside to cool and then ice with water icing.

A SMALL ANGEL CAKE

One-half cupful sugar, One-half cupful flour, One-half teaspoonful cream of tartar.

Sift four times and then place whites of three large eggs in a bowl and beat until they will hold their shape. Now gently cut and fold in the sugar and flour. Pour into an ungreased tube pan and bake for thirty-five minutes in a moderate oven. When baked remove and turn upside down to cool.

ONE-EGG LOAF CAKE

Place in a bowl

Three-quarters cup of sugar, One egg, Four level tablespoonfuls of shortening, Two cups of sifted flour, Four level teaspoons of baking powder, One level teaspoonful of flavoring, Three-quarters cup of water.

Beat hard to mix for five minutes. Pour into prepared loaf-shaped pans and bake in a moderate oven for thirty-five minutes.

To prepare the pan, grease thoroughly and then dust well with flour, then pour in the batter.

To make a raisin cake spread three-quarters cup of raisins on top of the cake when it is in the pan ready to put in the oven. The rising dough will distribute the raisins through the cake.

One-half cup of currants, One cup finely chopped nuts, or One-half cup of finely chopped citron

One-half cup of finely chopped citron may replace the raisins. Or this cake may be baked in a tube pan and then cooled and split and filled with custard or sour cream cake filling and then iced with chocolate icing.

For a layer cake grease the layer cake pan, line with plain paper and then grease again. Now divide the dough into the two pans and spread the mixture higher on the sides, leaving the centre shallow. Bake in a moderate oven for eighteen minutes. Put the layers together as follows: spread one layer with jelly and then sprinkle lightly with cocoanut. Now place the top layer in position and then spread the top, then cover thickly with cocoanut. Finely chopped nuts may be used instead of cocoanut.

GINGER CAKE

Place in a mixing bowl

One cup of molasses, Three-quarters cup of sugar, Ten tablespoonfuls of shortening, Three and one-half cups of flour, One level tablespoon of baking powder, One cup of cold water, One teaspoon of baking soda, dissolved in the water, One egg, One teaspoon of ginger, One teaspoon of cinnamon, One-half teaspoon of cloves.

Beat to thoroughly mix and then divide and add the fruit to one part, the cocoanut or chopped nuts to the second part and bake the other part plain. Pour into well-greased and floured loaf-shaped pans and bake in slow oven for forty minutes.

SWISS CRUMB CAKE

Place in a mixing bowl

Three-quarters cup of brown sugar, Two cups of flour, One teaspoon of salt, Two tablespoons of baking powder, One teaspoon of cinnamon, One teaspoon of ginger, One-half teaspoon of cloves, One-half cup of cocoa.

Sift to mix and then rub in

One-half cup of shortening

and

One cup of syrup, Two cups of sour milk, Three-quarters teaspoon baking soda, Two cups of fine bread crumbs, One package of seedless raisins.

Dissolve the baking soda in the milk. Beat all hard to mix and then pour into well-greased and floured oblong pans and bake in a slow oven for one hour. Cool and ice with water icing. This cake is delicious and will keep, if wrapped in wax paper, for a month.

LOUISIANA CRULLERS

One cup of sour cream, One cup of sugar, One level teaspoonful baking soda, One level teaspoonful nutmeg, One egg.

Beat to thoroughly blend and then add four and one-half cupfuls of flour. Roll out on a floured pastry board and then cut and fry in hot vegetable cooking oil until they are golden brown. The temperature for cooking crullers in the oil is 360 degrees Fahrenheit.

MORAVIAN SPICE CAKE

One and one-half cups of brown sugar, Nine tablespoons of shortening, One egg, One cup of sour milk, One teaspoon of baking soda dissolved in the milk, Two teaspoons of cinnamon, One teaspoon of ginger, One-half teaspoon of allspice, One-half teaspoon of cloves, Five tablespoons of cocoa, Three and one-half cups of sifted flour, One level tablespoon of baking powder, One-half cup of chopped nuts, One-half package of seedless raisins.

Beat to mix and then bake in well-greased and floured loaf-shaped pans in moderate oven for forty minutes. Ice with chocolate icing made as follows:

One cup of XXXX sugar, Six tablespoons cocoa, One tablespoon of cornstarch.

Sift to mix and then add just sufficient boiling water to make a mixture that will spread.

TWO LAYER CAKE

Place in bowl

One and one-half cups of sugar, Yolks of two eggs.

Cream, then add

One-half cup of shortening,

Cream again, then add

Three cups of flour, Two level tablespoons baking powder, One teaspoonful flavoring, One cup of water or milk.

Beat just enough to mix, then fold in whites of two eggs, bake in well-greased and floured deep layer-cake pans in moderate oven twenty minutes.

Every variety of layer cake may be made from this foundation. To chocolate layer cake--put together with chocolate icing and cover cake with same icing.

DROP CAKES

Place in a mixing bowl

Three-quarters cup of sugar, Yolks of two eggs.

Cream and then add

Four tablespoonfuls of shortening, One and one-half cups of flour, Three teaspoonfuls of baking powder, Stiffly-beaten whites of two eggs.

Drop by the spoonful three inches apart on well-greased and floured baking sheet. Bake in a moderate oven.

LOAF CAKE

Place in a mixing bowl

One and one-half cups of sugar, Yolks of four eggs.

Cream until well blended and then add

Six ounces of butter.

Cream again and then add

Four cups of flour, Five teaspoons of baking powder, One teaspoon of flavoring, One and one-quarter cups of milk.

Beat to mix and then cut and fold in the stiffly beaten whites of the four eggs. Place in a well-greased and floured loaf-shaped pan and bake fifty minutes in moderate oven.

COTTAGE PUDDING

Place in a mixing bowl

One cup of sugar, One egg, Six tablespoons of shortening, Two and one-half cups of flour, Five teaspoonfuls of baking powder, One cup of water.

Beat hard and thoroughly mix and then bake one-half of this mixture in well-greased custard cups for cottage pudding. To the balance of the mixture add a choice of any of the following:

One-half cup cocoanut or One-half cup of finely chopped nuts, One-half cup of finely chopped raisins, One-half cup of currants, candied orange peel or lemon peel, One-half cup of finely chopped figs, dates or evaporated apricots.

Pour into well-greased and floured loaf-shaped pan and bake in moderate oven for thirty minutes. Cool and ice with water icing.

FONDANT ICING

Place in saucepan

Two and one-half cups of sugar, One-quarter cup white corn syrup, One-half cup water.

Stir to dissolve sugar, bring to boil, cook until it forms soft ball when tried in cold water, or 240 degrees Fahrenheit in candy thermometer. Remove from the fire, pour on large well-greased meat platter and let cool; then begin and knead with spatula or spoon until creamy white--when stiff knead like dough, cover and set aside for twenty-four hours. To use, melt in double boiler, adding flavoring desired and just a tablespoon or two of boiling water to make a consistency that will spread.

CHOCOLATE ICING

Place in bowl

One pound XXXX sugar, Two tablespoons cornstarch, One-half cup cocoa, Sufficient boiling water to make mixture spread.

Beat until smooth, then add one tablespoon of melted butter and use.

BUTTER CREAM ICING

Wash salt from two ounces of butter, then beat until creamy, then add white of one egg and beat until mixture fluffs, then add

One teaspoonful vanilla extract, One-half teaspoonful almond or rose extract, One pound XXXX sugar.

Beat to thoroughly blend, if too thick, add one tablespoonful of boiling water, spread between layers and use for icing the cake. Cakes covered with butter cream icing may also be covered with finely chopped nuts or toasted cocoanut. To toast cocoanut, put cocoanut in pan in hot oven for few minutes, stirring frequently until it just begins to take the color.

SOFT GINGERBREAD

One cup of molasses, One-half cup of sugar, Eight tablespoons of shortening, Two and one-half cups of flour, One teaspoon of soda dissolved in one-half cup of water, One teaspoon of ginger, One-half teaspoon of cloves, Two teaspoons of cinnamon, Two teaspoons of baking powder.

Beat hard to blend and then pour into well-greased and floured pan and bake in a slow oven for thirty-five minutes.

PLAIN WATER ICING

Place in bowl

One pound XXXX sugar. Two tablespoonfuls cornstarch, One teaspoonful lemon juice, Sufficient hot water to spread.

Beat to mix, then use.

ORANGE WATER ICING

Place in bowl

One pound XXXX sugar, Two tablespoonfuls cornstarch, Yolk of one egg, One teaspoonful grated orange peel.

Sufficient hot orange juice to make a mixture which will spread. Beat hard for a few minutes to make glassy.

MOLASSES CAKE

Place in a mixing bowl

One-half cup of syrup, One-half cup of brown sugar, Six tablespoons of shortening, One egg.

Cream well and then add

One cup of seeded raisins, Two and one-half cups of flour, One-half teaspoon of baking soda dissolved in One-quarter cup of cold water or milk, One-quarter teaspoonful mace, One-quarter teaspoonful cloves, One-half teaspoonful ginger.

Work to a smooth dough and then roll on a slightly floured board and cut. Brush the tops of the cakes with syrup and sprinkle with finely chopped nuts. Bake for eight minutes in a moderate oven. This makes about three dozen cakes.

WHITE MOUNTAIN ICING

Place in saucepan

Two cups of sugar, One-half cup of corn syrup, One-half cup of water.

Stir to dissolve sugar; bring to a boil, cook until mixture forms soft ball, then pour in fine stream upon stiffly beaten white of egg. Beat to blend and use while warm.

DEVIL'S FOOD CAKE

One cupful of sugar, Six tablespoonfuls of shortening.

Cream well and then add

Yolk of one egg, One whole egg, Three-quarter cupful of milk, Two cupfuls of flour, Three teaspoonfuls of baking powder, One-half cupful of powdered cocoa, One teaspoonful of cinnamon.

Beat to mix and then bake in two layers in a moderate oven for twenty-five minutes. Now place

Left over white of egg, One-half glassful of apple jelly

in a bowl and beat with a Dover egg-beater to a heavy meringue that will hold its shape. Use this for filling. For icing use

One cupful of XXXX sugar, Two tablespoonfuls of cornstarch.

Sift sugar and starch and add sufficient boiling water to moisten, beat smooth and spread on the cake.

CHOCOLATE LAYER CAKE

Place in a bowl

One cup of sugar, Yolks of two eggs.

Cream and then add

Six tablespoons of shortening, Three cups of flour, Five level teaspoons baking powder, Two teaspoons of vanilla, One cup of milk or water.

Beat to mix and then cut and fold in the stiffly beaten whites of two eggs. Bake in two layers in prepared pans and when cool place a chocolate filling between and ice with chocolate butter cream. See chocolate filling recipe.

SOFT COOKIES

Place in a saucepan

One cupful of molasses, Six tablespoons of shortening.

Bring to a boil and then add

One teaspoonful of ginger, One and one-half teaspoonfuls of cinnamon, One-half teaspoon of allspice.

Stir to blend and then take from fire and let cool, now add

One egg, One cupful of sour milk, One teaspoonful of baking soda.

Beat with a Dover egg-beater to blend and then add sufficient flour to make a soft dough that can be handled, usually about seven cupfuls. Form into balls the size of a walnut and then flatten between the hands. Bake upon a greased and floured inverted baking pan in a moderate oven for about ten minutes.

CHARLOTTE RUSSE

Bake the sponge cake mixture in muffin pans and then cool. Cut slice from the top, scoop out the crumbs and then fill with whipped cream or fruit whip.

CHOCOLATE BUTTER CREAM

Place two ounces of butter in a bowl and beat to a cream, then add

Two and one-half cups of XXXX sugar, Three-quarters cup of cocoa, One-half teaspoon cinnamon, One teaspoon of vanilla, Four tablespoonfuls of boiling coffee.

Beat to a smooth cream and then spread on the cake.

ENGLISH SEED CAKES

Three-quarters cup of sugar, One egg, Five tablespoons of shortening, Two cups of flour, Four teaspoons of baking powder, Three-quarters cup of milk, Two tablespoonfuls of caraway seeds.

Place in a mixing bowl and beat to mix. Pour into a well-greased pan and place the following mixture on top:

Place in a mixing bowl

Six tablespoons of flour, Four tablespoons of brown sugar, One and one-half tablespoons of caraway seeds, Two tablespoonfuls of shortening.

Rub between the fingers until fine and crumbly. Spread over the top of the cake and bake in a moderate oven for thirty-five minutes.

To prepare the pan: Use a deep layer-cake pan and grease it. Then line with paper and grease again.

ENGLISH ROCKS

Place in a mixing bowl

One and one-half cups of brown sugar, Two-thirds cup of shortening, Two eggs, One teaspoon of soda, dissolved in Four tablespoons of water, Two teaspoonfuls of cinnamon, One teaspoonful of nutmeg. Two and one-half cups of flour, One and one-half cups of finely chopped nuts, One and one-half cups of finely chopped raisins.

Mix thoroughly and drop by a teaspoon on a well-greased and floured baking sheet and bake for twelve minutes in a moderate oven.

FRUIT CAKE

A handsome and rich fruit cake is usually the accepted cake for weddings and anniversaries. In the days of long ago the young women of the household delighted to show their skill in the making and baking of this queen of cakes. In those days folks felt that it was an indispensable feature of the feast, and the reveler of to-day holds it in equal esteem as did his grandad before him. Here is an old and treasured recipe:

Place one glass of spiced jam in a bowl and add

One tablespoon of cocoa, One teaspoon of cinnamon, One-half teaspoon of nutmeg, Two tablespoons of vanilla extract.

Beat to thoroughly mix and then spread over the cake. Set the cake in a deep aluminum saucepan or stone crock and put in a warm room to ripen, until just before Christmas. Then remove the cake from the crock and wipe with a cloth which has been wrung very dry from hot water, then ice with chocolate icing.

AN INEXPENSIVE FRUIT CAKE

One cup of syrup, One-half cup of brown sugar, One-half cup of shortening, One egg.

Cream well and then add

Three cups of flour, One-half cup of cocoa, Three level tablespoons of baking powder, One cup of black coffee, One level tablespoon of cinnamon, One teaspoon of nutmeg, One-half teaspoon of cloves, One-quarter teaspoon of ginger, One package of seedless raisins, One cup of seeded raisins, One cup of finely chopped peanuts, One cup of finely chopped prunes.

Mix well and bake in well-greased and floured pan, which has been lined with a greased and floured paper. Bake in a slow oven for one hour.

RUMANIAN FRUIT CAKE

This is the richest cake made in Europe during the holiday season and is usually for royalty. The original recipe came to me in a form that is much too large for the ordinary family, so I have divided the proportions so that even the thrifty housewife may feel she can afford this one extravagance. The recipe follows:

One cup of honey, One cup of brown sugar, Three-quarters cup of good shortening, One teaspoon of cinnamon, One teaspoon of nutmeg, One-half teaspoon of ginger, One-half teaspoon of cloves, One-quarter teaspoon of allspice, Yolks of three eggs.

Cream together and then add

One-half pint cup of spiced jam, One-half pint cup of any kind of jelly.

Beat again to blend and then add

Six cups of sifted flour, Tour tablespoons of baking powder, Three-quarters cup of strong black coffee.

Beat just enough to mix and then cut and fold in the stiffly beaten whites of three eggs and add

One and one-half cups of seeded raisins, One cup of seedless raisins, One-half cup of seeded currants, One and one-half cups of finely chopped peanuts, or other nuts, One cup of finely chopped citron, One-half cup of finely chopped orange or lemon peel, mixed, One cup of finely chopped figs, One cup of finely chopped apricots, One cup of finely chopped and stoned prunes.

Mix in the fruit well and then grease and flour a round pudding pan and line with three thicknesses of greased and floured paper. Pour in the cake mixture and cover the top of the cake with a well-greased paper. Now set the pan containing the cake in a large baking pan, which contains about three cups of boiling water. Place in a slow oven and bake for two and one-half hours. Remove and let cool and then turn from the pan and brush the paper with boiling water to remove. Now to ripen or age.

CHEAP FRUIT CAKE

Place in a saucepan

One cup of syrup, One cup of coffee, One-half cup of shortening, One-half cup of cocoa, One-half cup of brown sugar, One package of raisins, One and one-half cups of finely chopped peanuts, Two teaspoons of cinnamon, One-half teaspoon of nutmeg, One-half teaspoon of allspice, One-half teaspoon of cloves.

Bring to a boil and then set back on the stove and let cook very slowly for ten minutes. Turn into a mixing bowl and let cool. Now add five cups of sifted flour, four level tablespoons of baking powder; beat to thoroughly mix and then turn into well-greased and floured pan and bake in a slow oven for fifty-five minutes. Cool and store as for Rumanian fruit cake.

WHITE FRUIT CAKE

Which is commonly called the Bride's Cake.

Eight ounces of creamery butter, Two cupfuls of sugar.

Cream together until frothy and like snow, and then add, one at a time, six eggs, then add

Five cupfuls of sifted flour, Two level tablespoonfuls baking powder, One cupful of seeded raisins, One cupful of currants, One cupful of finely chopped citron, One and one-quarter cups of milk, One cupful of finely chopped nuts.

Beat to mix and then bake in a slow oven in a prepared pan one and one-half hours. To prepare the pan, grease and flour the pan and then line it with greased and floured paper.

WHITE POUND CAKE

Four ounces of butter, One and one-half cups of sugar.

Cream until light and frothy, and then add

One cupful of milk, Three and one-half cupfuls of flour, Four teaspoonfuls of baking powder, One teaspoonful of almond extract, One-half teaspoonful of mace.

Beat for five minutes to blend and then cut and fold in the stiffly beaten whites of five eggs. Bake in prepared pans for one hour in a moderate oven. Use the pans prepared the same as for the fruit cake. Golden cake may be made from this recipe, using the yolks of seven eggs.

To use successfully you must use good shortening, pastry flour, granulated sugar and fresh eggs. Exact care in measuring with the proper methods of compounding and finally careful baking are necessary. Now for another point: do not stir the cake after its final beating.

In filling the cake pan put the mixture well into the corners and leave a slight depression in the centre. This will leave the cake perfectly smooth on top. Now, if the oven is too cool when the cakes go into it the cake will rise over the top of the pans and become coarse-grained. While, on the other hand, if it is too hot it will brown quickly on the top before the cake has had a chance to rise; then when the dough does attempt to rise it will break through and crack the crust. Too much flour will also cause this. Now to break the old hoodoos about cake-baking! You may look at the cake after it is in the oven ten minutes if you will open and shut the oven door gently, and if necessary to remove the cake wait until it has reached its full height and is beginning to brown. Then it may be removed carefully without danger of falling. Sometimes it may be necessary to remove the cakes so that they may brown evenly. Icing the cakes greatly improves their appearance. Should the cake for any reason scorch, don't trim it with a knife. This spoils its appearance; instead use a grater and remove the scorched part.

Turn the cakes to cool upon a sieve or wire cake-rack. Do not attempt to ice a cake until it is cool and then coat the entire cake over with a plain water icing.

A SMALL POUND CAKE

Four ounces of butter, One cupful of sugar.

Place in a warm bowl and cream until light and frothy; now add yolks of four eggs and beat well for ten minutes, then add

Three cupfuls of flour, Four level teaspoonfuls baking powder, One cupful of milk, One teaspoonful of nutmeg.

Beat hard for fifteen minutes and then carefully fold in the stiffly beaten white of an egg and then pour into a prepared pan and bake for sixty minutes in slow oven.

A LARGE POUND CAKE

One and one-half cupfuls of sugar, Eight ounces of shortening.

Cream together until light and fluffy and then add

Yolks of six eggs, Five cupfuls of sifted flour, Three level teaspoons of baking powder, One and one-half cupfuls of milk, One teaspoonful of mace.

Beat for twenty minutes to blend and then carefully fold in the stiffly beaten whites of the six eggs. Bake in a prepared pan for eighty minutes in a moderate oven.

COBBLER, SOUTHERN STYLE

Select the fruit desired and to one quart of stewed fruit add

One and one-half cups of fine bread crumbs, One cup of brown sugar, Three tablespoonfuls of melted shortening, One teaspoon of nutmeg or cinnamon.

Mix well and then turn into well-greased baking dish and cover with a crust of pastry. Bake in a slow oven for forty minutes. Serve with either fruit or vanilla sauce.

CHERRY ROLY-POLY

Place in a mixing bowl

Two and one-half cups of sifted flour, Two tablespoons of baking powder, One teaspoon of salt, One-half cup of sugar.

Sift to mix. Now rub in one-half cup of shortening and mix to a dough with three-quarters cup of water. Roll out one-quarter inch thick and fill with the prepared cherries. Roll as for jelly roll and then place in a well-greased and floured pan. Bake in a moderate oven for thirty-five minutes, basting every ten minutes with syrup made from

One-half cup of brown sugar, Three-quarters cup of boiling water.

To prepare the cherries: Stone two pounds of cherries and place in a saucepan and add

One cup of brown sugar, Four tablespoons of water.

Cook slowly until the cherries are soft and then add

Two tablespoons of cornstarch dissolved in Three tablespoons of water.

Bring to a boil and cook for five minutes. Cool and use. This mixture must be very thick.

OATMEAL DROPS

Place in a saucepan

One cup of corn syrup, One-half cup of shortening, One cup of chopped raisins.

Bring to a boil and cook for five minutes and then add

One teaspoon of soda dissolved in Four tablespoons of cold water, Two cups of rolled oats, One-half cup of flour, One-half teaspoon of nutmeg.

Mix and then drop by the spoonful on a greased and floured baking sheet two inches apart. Bake in a hot oven for ten minutes.

CHEESE CAKE