Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1909-11-06
RECIPES FOR CAKES.


turned upside down, and fold into them
|two-thirds OF cup of sugar Beat the
lyolkS of SIN eggs and add one teasponfu
of vanilla and two-thirds of a cup of
lsugar. Mix the yolks and whites together
and fold in one cup of flour and one teas
poonful of cream of tartar. Mix quickly
and bake for about three fourths of an
hour in slow oven.
| WHITE CAkE-Rub together until
creamy one and one-haf cups of sranu-
lated sugar and three-fourths of a cup of
butter. Add one cup of milk. Sift into
this three cups of flour and two tea
spoonfuls of baking powder Beat the
whites of four eggs until very stiff and
| fold gently into the cake Flavor if de-
sired with a few drops of vanilla.
! COCOANUT CAKE-This cake is made
! by spreading the cOcoanut filling on white
cake. If the whole cocoanut is to be used,
which is better, as You may then depend
upon the cocoanut being fresh, pour off
| the milk from the cocoanut and either
CRATE the meat or run it through the
meat chopper. Cover with a little sugar
and leave it to dry. When you are ready
to make the filling beat the whites of
three eggs to a froth, adding at the same
| time three small teacupfuls of powdered
sugar. Fold in the cocoanut, spread
| thickly between the layers and all over
| the cake
SPONGE CAKE-Beat together thor
onghly the yolks of six eggs and two cups
of granulated sugar Add one table
spoonful of lemon rind, the juice of one
holt of 1aro,n M nra % ine
water. Sft into this two and e-half
cups of flour and two heaping teaspoon
fuls of baking powder. Stir in gently
the whites of three eggs which have been
beaten stiff Bake in a rather deep pan
for about 50 minutes.
| ANGEL FOOD CAKE-Whip the whites
of II eggs to a stiff FOAM Sift in one and
la half cups of sugar. Mix gently with
the whites and then sift in one cup of
flour and one large teaspoonful of baking
powder. Add one teaspoonful of vanilla.
Bake in unbuttered tins in a slow oven
for about an hour.
FRUIT CAKE-Cream together two |
cups of butter and three cups of brown
sugar. Stir in one tablespoonful of nut |
meg one tablespoonful of cinnamon, one
one cupful of molasses and one-half a |
cup of sour milk. When all are mixed
together we'll add the beaten yoks of four
eggs and third of a glass of brandy. |
Sft in four cupfuls of flour and fold in
the stiffly beaten whites of six eggs. |
Dissolve one teaspoonful of soda and beat
in thoroughly. In a separate bowl NIX
one pound of seeded raisins, one-third of
a pound of thinly sliced citron, one pound
of currants and two heaping tablespoon |
fuls of flour. When all are mixed we'll
together stir into the cake. Bake for
about two hours in baking pans lined with
buttered paper
MARGUERITES-To one cup of sugar
add three teaspoonfus OF water. Boil
until when dropped from the spoon a fine
thread will form. Beat into the stiff1y
beaten white of one egg and add cup
full of finely chopped English walnuts.
Spread on reception flakes and brown in
a quick oven
MARSHMALLOW-U the recipe for
white cake and bake in three layers. Boil
one and half cups of sugar with enough
water to moisten well. Take off when a
thread will spin and add drop by drop.
beating briskly to the well-beaten whites
of three eggs. Stir in one-half of a tea
spoonful of citric acid and a few drops of
vanilla. Ice each layer and dot with half
| of the marshmallows. Be sure to cover
| the sides as well as the top of the cake
| BRIDES CAKE-Rub to a cream three
cups of graduated sugar and two-thirds
| of cup of butter Add one cup of milk.
Sift in together one cup of corn starch,
three cups of flour. one quarter teaspoon
| full of salt and three teaspoonfuls of bak-
| ing powder. Beat well and fold in the
beaten whites of T. eggs. Use a few drops
of any favoring which may be preferred.
Bake in moderate oven.
| PLAIN CAKE-Cream one-half of n cup
of butter with one cup of sugar and add
the well-beaten yoks of three eggs. Stir
| in slowly one cup of milk and sift in two
heaping teaspoonfuls of baAing powder
and three cups of -four. Add gently the
beaten whites of three eggs and a few
drops of vanilla.
| POUND CAKE-Beat one-half of a
pound of butter with one-half of a pound
of graduated sugar until creamy. Add
six eggs, one at a time, and beat the cake
Thoroughly after each addition Drop in
in a few drops of lemon juice or vanilla.
Sift in a half of a pound of flour with a
lpinch of salt. Bake in a deep pan lined
with buttered paper. 1t should be baked
in a slow oven for about an hour and Il
half
| MACAROONS-Beat the whites of two
eggs to stiff froth and stir in two cups
of sugar and one-half of a pound of nuts.
which have been beaten to paste. with
a little rose water. Drop in balls the size
Iof walnuts on paper and bake in a slow
, loven for about half an hour
| HERMITS-When you have creamed
, two cups of sugar with two-thirds of a
. cup of butter add the yolks of three eggs.
Sift in six cups of flour and then add one
half of a teaspoonful of soda dissolved in
four tablespoonful of milk. Be sure to
beat the cake thoroughly after this addi-