The Savannah morning news. (Savannah, Ga.) 1900-current, 1903-01-04
CHARACTERISTIC
CAKES FROM
VARIOUS STATES
New England and the Southland
Contribute Their Most Tooth
some DaintieS for the Luncheon
Table or Evening COLLATION..

Just as every state has its banner,
so have it's housewives some particu-
lar recipe for cake on which they
bank their regulations and rival their
sisters across the border. The South
is famous for its loaf cakes, and the
New England cooks for their tooth
some Filings. Some characteristic
recipes follow:
Robert %. Lee Cake.--A layer cake
popular in Richmond homes; it Is one
of the best made by the Virginia cook.
Take Q eggs, the weight of eggs in
sugar and the weight of eggs in
hour. Add the sugar to the well-beat-
en- yolks of the eggs. Then add the
whites, beaten very light. Stir in the
-four gently and season with fresh
lemon. Bake in jelly cake tins. When
cold spread each layer with the fol-
lowing filing:
Strain the grated rind and Juice Of
2 oranges and / lemon through a fine
sieve into a pound of pulverized sugar.
Add this to a grated cocoanut, and
the white of an egg beaten very light.
This recipe will make two cakes of
three layers.
wholesome and particularly nice for
children as a plain everyday dessert,
especially when served with tasty
sauce. Allow eggs. " pound of but
ter, pound and l ounce of -four, 1
pound of sugar, " pint Of milk and 2
even teaspoonfuls of baking powder.
Cream the butter and sugar. add the
eggs well beaten, then the milk -four
and the powder sifted into little or
the -four. Season with lemon or va
nilla. Bake in layers, in loaf. or in
cups. This recipe is contributed by
Florida.
Virginia Silver Cake.-A delectable
silver cake, which often forms de-
lightful contrast to chocolate. Take u
of pound of butter, pound of white
sugar. n of pound or flour, a of
pound of cornstarch, the whites of IL
eggs, and a teaspoonful of cream OF
tartar. Cream the butter and then sift
the -four, cornstarch and cream tar
tar gradually into the butter and, last
of all. the beaten whites. Flavor with
almond. This cake requires much
watching and should be baked in q
slow oven.
Chocolate Cake-In Vermont choco-
late cake and maple sugar cake are
served invariably with ice cream at the
country social gatherings. To make a
chocolate cake of generous size allow
IL cupsful of granulated sugar, 3
eggs, / small cupful of sour cream,
Ia pound of unsweetened chocolate,
1 tablespoonful of vanilla, 1 teaspoon
full of baking soda, and pinch of salt.
Separate the whites from the yolks
of the eggs and beat both until light.
To the yolks add the sugar, the flour,
and the chocolate melted in half the
cream, the remainder of the cream,
and, finally, the beaten whites of the
eggs, the fiavoring and the soda dis
solved in a little boiling water. The
salt should have previously been sift-
ed with the flour. Pour the mixture
into jelly cake pans and bake in a
moderate oven.
When baked spread the following
icing between the layers and over the
top. Beat the white of L egg to q
lated sugar and V cupful of boiling
water together until 1t spins a thread.
Pour the syrup slowly into the
egg and continue beating until it be-
comes cold and thick. Flavor lightly
with lemon Juice.
Maple Sugar Cake-This is a recipe
not generally known, but it has been
tried with great success. For the
layer rub together 1 cupful of butter
and cupfuls of sugar until they form
a cream. Add the yolks of eggs
beaten lightly, cupfuls of sifted flour,
" cupful of milk. whites of the eggs
whipped to a froth, and, lastly. 1 tea
spoonful of baking powder. Bake in
jelly cake pans. For the filling boil
l cupful of maple syrup until it
threads. Pour slowly upon the white
of l egg, which has been beaten stiff.
beating steadily all the while. Con-
tinue beating until the mixture is cold
and thick, then spread between the
layers and on the top. If desired still
richer stir 10 cupfuI of htlftarp,,ts
which have been chopped fine, into the
filling just before spreading on the
cake.
Pound Cake.-For some reason pound
cake that is made rich and well baked
seems to apply particularly to Mary
land folks. Rub l pound of butter and
1 pound of powdered sugar to a smooth
cream. Beat the yol1s and whites OF
II eggs separately until they are very
light Add the yolks to the cream. and.
when they are wen blended stir In