Part 7

To remove a cake inclined to stick to the pan after baking, set the tin immediately on a thick cloth wrung from hot water and after five minutes, the cake can be turned out without breaking.

Chopped nut meats may be added to almost any cake, for a change.

Pour one-half the batter to fruit cake into the pan before adding the fruit, stirring fruit into the batter left in the mixing bowl, then pouring the mixture over that already in the pan, and fruit will not all sink to the bottom.

A cake without butter must be baked in a quick oven. Fruit cakes and most dark cakes should bake slowly.

If sour milk is used in baking, use one-half teaspoonful of soda to each cupful. If sweet milk is used, baking powder is the usual accompaniment, and should be one and a half teaspoonfuls baking powder to each cupful of flour.

ORNAMENTING CAKES

Crystallized mint leaves and violets and candied fruits can be formed into most artistic decorations for cakes. To fasten candles on cakes, push a hot hat pin or knitting needle in the bottom of candle, remove and put a wooden toothpick in while wax is soft. After the wax hardens around the pick the candle may be easily placed in position on the cake.

CAKES OF MANY KINDS

ANGEL CAKE

1 cupful sugar ¾ cupful flour whites of 8 eggs 1 teaspoonful cream of tartar 1 teaspoonful almond flavoring pinch of salt

Beat the eggs, add cream of tartar, then the sugar, beating constantly. Sift the flour three times, add salt and stir in as lightly as possible to the mixture, add flavoring and bake in unbuttered angel food tin from forty five to sixty minutes. When the top begins to brown, place over it a buttered paper.

IMITATION ANGEL CAKE

1 cupful sugar 1¼ cupfuls flour ½ cupful milk whites of 2 eggs 1 teaspoonful almond flavoring 1½ tablespoonfuls butter 2 teaspoonfuls baking powder

Cream the butter and sugar, add milk, then the twice sifted flour with the baking powder sifted in, flavoring, and lastly stir the well beaten whites very lightly into the mixture. Bake in a buttered angel food tin.

APPLE CAKE

1 cupful sugar ½ cupful butter 1 cupful unsweetened apple sauce 1¾ cupfuls flour 1 cupful chopped raisins 1 tablespoonful boiling water 1 teaspoonful soda 1 teaspoonful cinnamon ½ teaspoonful cloves ½ teaspoonful salt

Cream butter and sugar, add apples, soda dissolved in the boiling water, salt, spices, and raisins well stirred in the flour. Bake in well buttered pan about forty five minutes.

COFFEE CAKE

1 cupful butter 1 cupful brown sugar 1 cupful strong cold coffee ½ cupful molasses 1 cupful chopped raisins 2 eggs 2 teaspoonfuls cinnamon 1 teaspoonful cloves 1 teaspoonful soda 3 cupfuls flour

Stir together the softened butter and sugar, add molasses, coffee, eggs, and soda dissolved in a little water. Stir spices into sifted flour with raisins or any desired fruit, stirring all together and baking from forty five minutes to one hour, according to depth of pan.

CHOCOLATE CAKE

1 cupful brown sugar 1 cupful milk 1½ cupfuls flour 2 eggs 1 tablespoonful butter 1 teaspoonful soda ½ cupful melted chocolate 1 teaspoonful vanilla flavoring

Cream butter and sugar, add half the milk, and the soda dissolved in one tablespoonful hot water. Melt the chocolate in small tin or granite cup or saucer over the fire, and stir into the mixture alternately with the flour, beaten yolks and flavoring. This makes two layers. Any preferred filling and icing may be used.

CREAM PUFFS

½ cupful butter 1 cupful hot water 1 cupful flour 3 eggs pinch of salt

Pour the water in a stew pan, add the butter and boil till melted. Stir in flour, when well cooked in, remove from fire and cool. When cold, stir in one at a time the unbeaten eggs. Drop from a dessert spoon on buttered tins and bake about twenty minutes. For filling use—

½ cupful milk ½ cupful sugar 1 egg 1 teaspoonful corn starch 1 teaspoonful vanilla flavoring

Bring milk and sugar to a boil, add cornstarch previously dissolved in a little cold milk, then stir in the well beaten egg, flavor and when cool, fill into the split puffs.

DAINTY CAKE

1 cupful sugar ¼ cupful cocoa ½ cupful flour whites 5 eggs ½ teaspoonful cream of tartar ½ teaspoonful flavoring

To the stiffly beaten eggs, add cream of tartar, sugar and cocoa, beating constantly. Then add vanilla and stir in the flour very lightly. Makes one large or three layer cakes.

DROP CAKES No. 1

2 cupfuls sugar 1 cupful molasses 1 cupful milk 2 cupfuls chopped fruit 6 cupfuls flour 1 cupful butter 2 eggs 1 teaspoonful soda 1 teaspoonful salt 1 teaspoonful each, cinnamon and cloves

Cream butter and sugar, add eggs, molasses, milk, part of flour, soda dissolved in little water, salt and spices, and fruit stirred first in the remainder of the flour. Drop from a teaspoon on buttered tins.

DROP CAKES No. 2

2 cupfuls sugar 1 cupful butter 1 cupful milk flour 4 eggs 2 teaspoonfuls baking powder 1 teaspoonful vanilla flavoring

Cream butter and sugar, add milk and beaten yolks and sifted flour with baking powder sifted in, to make rather a stiff batter. Then add flavoring and the well beaten whites. Bake in buttered gem pans.

DROP NUT CAKES

1 cupful sugar 1 cupful chopped nuts ¼ cupful flour 1 egg ½ teaspoonful lemon flavoring pinch of salt

To the well beaten egg, beat in the sugar and stir in the other ingredients. Shape into eighteen cakes about the size of an English walnut, put about two inches apart in a buttered tin and bake. Serve with lemonade, tea, or in any preferred way.

DRIED APPLE FRUIT CAKE

3 cupfuls dried apples (soaked over night in cold water) 2 cupfuls molasses 2 eggs 1 cupful sugar flour 1 cupful sweet milk ¾ cupful butter 1½ teaspoonfuls soda 1 teaspoonful each cinnamon, nutmeg, cloves

Chop the dried apples slightly and simmer for two hours with the molasses; add sugar, milk, spices, butter, eggs, soda dissolved in little water, and flour enough for a stiff batter. Bake in steady oven.

FRUIT CAKE No. 1

2 cupfuls brown sugar 1 cupful sour cream or milk 1 cupful chopped nuts 1 cupful chopped raisins flour 3 eggs 1 teaspoonful soda 1 teaspoonful cinnamon 1 teaspoonful cloves ½ teaspoonful nutmeg 1 teaspoonful salt 1 teaspoonful baking powder

Mix beaten eggs and sugar, add milk to which soda dissolved in little water has been added, nuts, salt, spices, flour in which baking powder has been sifted, and pour one-half this mixture into buttered pan, stir fruit into the other half and pour over first half in pan.

FRUIT CAKE No. 2

½ lb. chopped English walnuts ½ lb. chopped pecans ½ lb. chopped almonds ½ lb. chopped citron 1 lb. currants 1 lb. raisins 1 cupful warm molasses ½ cupful wine (or fruit juice) 1 cupful butter 1 cupful sugar 6 eggs 2 cupfuls flour 1 teaspoonful nutmeg 1 teaspoonful cinnamon 1 teaspoonful allspice 1 teaspoonful cloves ¼ teaspoonful soda 1½ tablespoonfuls orange juice 1½ tablespoonfuls lemon juice

Cream butter and sugar, add beaten yolks, molasses containing soda dissolved in little water, flour, spices, nuts and wine. Dip the fruits in flour, pour half the cake mixture in the buttered tin, stir the floured fruits into the other half of batter and pour over batter in tin. Steam one and one-half hours and bake twenty minutes, or bake slowly about two hours.

When cold, wrap in paraffin paper, or keep in a box with a fresh apple.

PRUNE FRUIT CAKE

1½ cupfuls sugar 2 cupfuls mashed prunes 2 cupfuls flour ¼ cupful butter 1 teaspoonful soda 2 teaspoonfuls cinnamon 1 teaspoonful cloves 2 eggs

Cream butter and sugar, add beaten eggs, prunes, spices, soda dissolved in water, flour, and bake in buttered pan, or make into layers.

GINGERBREAD No. 1

½ cupful butter ¾ cupful sugar ½ cupful molasses ½ cupful sour milk 2 cupfuls flour 1 egg 1 teaspoonful ginger ½ teaspoonful cinnamon 1 teaspoonful soda pinch of salt

Cream butter and sugar, add molasses, milk, soda dissolved in little water, beaten egg, flour and spices. Bake in buttered pan.

GINGERBREAD No. 2

½ cupful sugar ½ cupful molasses ½ cupful sour milk ¼ cupful butter 1½ cupfuls flour 1 teaspoonful ginger ½ teaspoonful cinnamon ½ teaspoonful salt 1 teaspoonful soda

Mix as for Gingerbread No. 1 without the egg.

GOLD CAKE

1 cupful sugar ½ cupful butter 2 cupfuls flour yolks of 6 eggs 2 teaspoonfuls baking powder 1 teaspoonful orange flavoring

Cream butter and sugar, add well beaten yolks, the flour with baking powder sifted in, and flavoring. Bake in buttered tin in medium oven.

GRANDMA’S BREAD CAKE

2 cupfuls bread sponge 1 cupful sugar ⅔ cupful butter 1 cupful warm milk ½ cupful chopped fruit ½ teaspoonful cinnamon ½ teaspoonful clove flour

In the morning, after bread sponge from the night before has had a very little flour worked in and allowed to rise, take two cupfuls of this, stir in all the ingredients but the flour, adding just enough of that to make a soft dough. When this has risen to double its size, mould softly into loaves and bake in well buttered tins.

HERMITS

1½ cupfuls brown sugar 1½ cupfuls chopped raisins 2½ cupfuls flour 3 eggs 1 tablespoonful hot water 1 teaspoonful cloves 1 teaspoonful cinnamon ½ teaspoonful soda 1 teaspoonful baking powder

To the well beaten eggs add sugar, raisins, spices, soda dissolved in hot water, and baking powder sifted in with flour. Drop from a dessert spoon on a buttered tin and bake.

MARGUERITES

1 cupful chopped nuts sugar thin crackers white of 1 egg 1 teaspoonful flavoring

To the stiffly beaten white, add sugar to spread, nuts and flavoring. Spread on the crackers and brown in the oven. Do not let stand long before serving.

PLAIN CAKE No. 1

¾ cupful sugar ½ cupful milk 1 cupful flour 1 egg butter size of egg 2 teaspoonfuls baking powder 1 teaspoonful flavoring

Cream butter and sugar, add beaten egg, milk, flour in which baking powder has been sifted, flavor, and bake in buttered pan.

PLAIN CAKE No. 2

¾ cupful sugar ½ cupful sour milk 1 cupful flour 1 egg butter size of egg ¼ teaspoonful soda 1 teaspoonful flavoring

Cream butter and sugar, add beaten egg, milk, soda dissolved in a little water, flavoring and flour. Bake in buttered pan.

SPONGE CAKE No. 1

6 eggs 2 cupfuls sugar 1 cupful boiling water 2 cupfuls flour juice of 1 lemon 1½ teaspoonfuls baking powder

To the well beaten eggs, beat in the sugar, add lemon juice, boiling water and flour with baking powder sifted in. Bake in buttered pan. Angel food tin is good.

SPONGE CAKE No. 2

3 eggs 1½ cupfuls sugar 1¾ cupfuls flour ½ cupful cold water 1½ teaspoonfuls baking powder 1 teaspoonful vanilla flavoring

To the well beaten eggs, beat in the sugar, add water, flavoring, and the flour in which baking powder has been sifted. Bake in buttered pan. If this cake is to be iced, the white of one egg may be saved for use in icing.

Never stir sponge cake batter any more than is necessary.

WHITE CAKE No. 1

2 cupfuls sugar ½ cupful butter ½ cupful milk 1½ cupfuls flour whites of 4 eggs 2 teaspoonfuls baking powder 1 teaspoonful rose flavoring

Cream butter and sugar, add milk, flavoring and the stiffly beaten whites, then flour, with the baking powder sifted in. Makes a good layer cake.

WHITE CAKE No. 2

½ cupful butter 1¼ cupfuls sugar ½ cupful milk 2 cupfuls flour 2 teaspoonfuls baking powder whites of 5 eggs 1 teaspoonful almond flavoring

Cream butter and sugar, then stir in first milk, then flour till flour is nearly used, adding the last of it with baking powder sifted in, flavor, and stir in very lightly the whites, and bake in buttered angel food pan. This makes one medium size cake or two layers.

CAKE FILLINGS

1 cupful of chopped nuts, fruit or caraway seed may be added to any plain cake batter, changing it to a choice cake.

A good filling is made by adding chopped nuts or fruit to ordinary icing.

A little flour added to sugar in thickening icing is good.

CHOCOLATE FILLING No. 1

1 cupful brown sugar yolk of 1 egg 2½ squares Baker’s chocolate 1 teaspoonful vanilla flavoring 3 tablespoonfuls milk

Stir sugar into melted chocolate, add milk, the beaten yolk, flavor, and cook till thickened in a double boiler. When cool, put between layers.

CHOCOLATE FILLING No. 2

1 cupful powdered sugar whites of 2 eggs 1 square Baker’s chocolate 1 teaspoonful vanilla flavoring

To the stiffly beaten eggs, beat in the sugar, add melted chocolate and vanilla, mix thoroughly and put between layers.

FRUIT FILLING

¼ cupful chopped raisins ¼ cupful chopped citron ½ cupful chopped dates ½ cupful chopped nuts ½ cupful powdered sugar whites of 3 eggs 1 teaspoonful vanilla flavoring

To the stiffly beaten whites, add sugar, then the remaining ingredients, and spread before cold.

LEMON FILLING

1 cupful sugar juice of 1 lemon 1 egg

Add sugar and juice to the well beaten egg, and cook till thickened.

LEMON HONEY FILLING

1 cupful sugar ¼ cupful butter yolks of 6 eggs 3 lemons

Wash, press out juice and grate rind of lemons, put in double boiler, add butter and sugar. When near boiling point add well beaten yolks, stirring constantly. Keep stirring till mixture becomes very thick.

This is good in sandwiches as well as cake.

MARSHMALLOW FILLING No. 1

½ lb. chopped marshmallows 2 cupfuls sugar ½ cupful water whites of 2 eggs ½ teaspoonful vanilla flavoring

Boil water and sugar till it hairs, remove from fire and stir in stiffly beaten whites, then the marshmallows and flavoring, stirring briskly till cold. This quantity is sufficient filling for a three layer cake.

Chopped nuts may be spread over layers before adding filling, if desired.

MARSHMALLOW FILLING No. 2

1 lb. marshmallows 1 cupful sugar ⅓ cupful boiling water ½ teaspoonful vanilla flavoring

Boil sugar and water till it hairs, remove from fire, slowly stir in the melted marshmallows, add flavoring and stir till right consistency to spread.

NUT FILLING

2 cupfuls chopped nuts 1 tablespoonful melted chocolate ½ cupful sugar 2 tablespoonfuls cream ¼ teaspoonful butter

Mix all together thoroughly and put between layers.

NUT AND FRUIT FILLING

2 cupfuls chopped nuts 2 cupfuls chopped raisins 1 cupful citron 1½ cupfuls chopped figs little wine

Put nuts and fruit through food chopper, and rub all together with enough wine to form a paste. Put between layers.

ORANGE FILLING

3 tablespoonfuls orange juice 1 tablespoonful butter 1 teaspoonful lemon juice confectioner’s sugar

Heat juices and butter just enough to melt the butter, adding sufficient sugar for a thick filling.

TART FILLING

2 grated apples 2 eggs juice of 1 lemon 1 cupful sugar

Let apples and beaten eggs come to a boil, beat in sugar and spread when cool.

ABOUT ICINGS

COLORED ICINGS

Use cranberry juice or pieces of beets for pink.

Grape juice makes violet.

Spinach makes green.

Yolks of eggs produce yellow.

Dip a knife frequently in cold water when spreading.

When icing runs down the sides of cake, a strip of paraffin paper pinned around, standing above the top, will prevent it. The paper may be removed when icing is cold.

BERRY ICING

About 8 crushed strawberries beaten with confectioner’s sugar till right to spread.

Any juicy berries may be substituted.

BOILED ICING

1 cupful granulated sugar ¼ cupful water pinch of cream tartar white of 1 egg flavoring

Boil water and sugar about three minutes; beat the white of the egg slightly, and add half of the slightly boiled water and sugar, and a pinch of cream tartar, beating constantly. As soon as the remainder of the syrup will hair, pour it into the mixture and beat until cold. Flavor.

CHOCOLATE ICING No. 1

1½ cupfuls sugar ¾ cupful cream ¼ cupful melted chocolate 1 teaspoonful vanilla flavoring

Mix sugar, cream and chocolate, boiling four or five minutes. Remove from fire, add flavoring and beat till mixture thickens. Spread quickly over cake, frequently dipping knife in hot water.

CHOCOLATE ICING No. 2

Use any preferred rule for icing. Melt one-half cupful Baker’s chocolate by placing in dish over teakettle of boiling water, setting in a small dish inside of a larger one containing water boiling, or placing a small tin or granite dish over a gas burner turned low, or on a stove where it’s not too hot. Spread this melted chocolate over the icing, making an effect like chocolate creams.

A sprinkling of cinnamon in the chocolate is a pleasant change in flavor.

COCOANUT ICING

Use any preferred rule for icing. Stir in the shredded cocoanut, or press it carefully over icing before it hardens on the cake.

FRUIT ICING

Add one-half cupful chopped figs, raisins, or any desired fruit to any preferred icing.

MAPLE ICING No. 1

2 cupfuls ground maple sugar 1 cupful thin cream

Put the maple sugar through the food chopper, boil with the cream for fifteen minutes. Remove from fire and beat with an egg beater till thick enough to spread.

Walnut meats placed on an icing while soft, is a nice trimming.

MAPLE ICING No. 2

1 cupful maple syrup confectioner’s sugar ½ cupful chopped nuts

Stir the sugar into the syrup till thick enough to spread; add the nuts or fruit.

MARSHMALLOW ICING

1½ cupfuls sugar ¼ cupful butter ½ lb. marshmallows ¼ cupful water

Melt the marshmallows in a dish set in a larger dish of water boiling. Boil sugar, butter and water till it hairs, add marshmallows and beat, till ready to spread.

NUT ICING

Add one-half cupful chopped nuts to any preferred icing.

ORANGE ICING

1 egg 1 teaspoonful cold water ½ teaspoonful orange flavoring powdered sugar

To the well beaten egg add water and flavoring, beating and stirring in enough sugar to spread.

UNCOOKED ICING

¼ cupful cream confectioner’s sugar 2 tablespoonfuls butter melted 1 teaspoonful flavoring

While beating cream, add gradually enough sugar for the mixture to spread. Then add butter and flavoring.

YELLOW ICING

yolk of 1 egg juice of ½ lemon 1 tablespoonful water confectioner’s sugar

Add the lemon juice to the beaten yolk, water and enough sugar to make it quite stiff.

COOKIES

If your cookies are inclined to burn, bake them on the pans turned bottom side up.

Place cookies in pans with a pancake turner.

Cookies take but a few minutes to bake.

Place cookies while warm in a cloth in a covered jar.

CHOCOLATE COOKIES

Use Cocoanut Cooky recipe, with the exception of changing cup of cocoanut to one cupful of melted chocolate.

COCOANUT COOKIES

½ cupful sugar ½ cupful butter ¼ cupful milk 1 cupful grated cocoanut ½ teaspoonful salt ½ teaspoonful lemon flavoring 1 teaspoonful baking powder 1 cupful flour