Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1901-03-16


: DOMESTIC DOINGS.
1t was thought a few weeks ago when.
a column on cakes was run, that for the
sake of the digestion of the readers of
the recipes or at least for the reputation.
sof the editor no more sweets would be
run. The law of supply and demand.
must not be disregarded even by the one
who complies for other things which
they eat, and SO these recipes for cakes
appear today. For the directions of
tIrs. ID. w. Cunningham We're found to
be so good that more than one house,
wife has said, Do print something
more which she guarantees, for those
cakes We're just as good as they could
be. The lady in question has proved
to have a patience and generosity in
proportion to her culinary skill, for she
has kindly said that the following of her
recipes may be given:
Mountain cake Is composed of one
cup of sugar. one-half cup OF butter,
ons-half cup of milk, two cups OF flour
and the whites of two eggs. One tea
spoonful of baking powder should be
s;fted into the -four and the havoring
can be whatever the cook or those for
whom she is to cook prefer. The mex
pensiveness OF this cake Will commend
itself to all who try it. If a white cake
is greatly preferred. the whites OF four
eggs instead of the two whole eggs may
ne used. tho the yolks do not give either
a strong taste or an unattraetive APP
pearance.
Another cake which can not by any
means be called extravagant is the
feather cake. for which use the whites
OF only three eggs. One cup of sugar.
one half cup of butter, one half cup of
sweet milk and two cups of -four. with
Il half teaspoonful Of baking powder
complete the list Of ingredients. with
the exception of the flavoring. If the
cake is we'll beaten and carefully baked,
1t will be found to be as light as its
name would imply.
A more elaborate cake, but one which
is so good as to fully compensate for its
cost and trouble of preparation, is the
sunshine cake. The whites of ten eggs.
but the yolks of only seven. are needed.
OF granulated sugar use one and q half
cups and of flour one cup. The nleasur-
ing each instance should be after care
tul sitting. One teaspoonful of cream Of
tartar and an equal amount Of orange
extract are the other ingredients.
Another of the more elaborate cakes
lis coffee cup 1t is especially nice
when it is fresh and "tops Off to per-
fiction little luncheon. One coffee cup
of sugar, four tablespoonsful of butter.
ne cup of sweet milk, two cups of flour
and one egg, one scant teaspoonful of
soda and one half cup of molasses are
all the usual ingredients. The spice and
| favor of the cake are procured by add
ing one cup of raisins seeded and
chopped, hut not too fine; and one cup
| OF currants. One and half tablespoons
full of cinnamon and one and u half nut
niegs are all else needed. This cake is
mot so hard to prepare as are many
lscakes which require fruit. beca use the
liaisins and the nutmeg are all that need
preparing, and even the rafsins do not
necessarily take it. for very fine brands
lean be bought at the stores which are
t,-ct expensive, s.::s yet are clean c.a
we'll seeded. Beat the whites to stiff
| froth and add the sugar. Beat the yolks
| in like manner and add to them the
whites and the sugar and the flavoring.
Finally stir in the -four. Mix quickly
but very we'll and bake in slow oven.
No list of cakes is complete without a
chocolate one and the French chocolate
che, which Mrs. Cunningham bakes. is
very good. 1t is composed of one cup
Of sugar. one cup of sweet milk. one
half cake of Bakers chocolate. the yolk
| of one egg and two teaspoonsful OF va
ISnilla. Boil five minutes. Make a
sponge of one cup of sugar two table,
spoonsful OF butter, one cup of sweet
milk. two eggs, two and half cups of
-four and two .easpoonsful OF baking
powder. Throw the first mixture boil
ing hot into the latter, stirring con-
stantly. This makes delicious loaf
cake. but II desired, 1t can be baked in
layers and frosted, soft white frosting
being preferred. A frosting OF chocolate
makes the cake very pretty in its dark
color.
| With good old fashioned fruit cake
the list is completed. One pound of but
ter, one of brown sugar, two of raisins,
two of currants, one-half of citron
end one of -four, one cup of molasses,
che teaspoonful of soda, one of cinna-
mon, one of allspice and one OF mace, a
whole nutmeg and twelve eggs are
reeded. Bake for three hours.
----------
un-y~ Why.o