The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-11-23

wick sponge cake. 1 am pleased to be able
to send it. Several years ago cut it from
a Chicago paper and have kept it ever since.
Il have not had the pleasure of being
one of your correspondents until now. The
clipping 1 inclose gives the history OF the
celebrated cake. 1t will, think, interest
those readers who have never heard the
strange tale MRS. e. G. D."
The history of the far famed recipe is odd
and will, as our new and welcome corre-
spondent says, interest readers who may
never have heard of 1t until now.
BERWICK SPONGE CAKE-In 1s45
William c. Briggs lost leg in a Maine rail-
way accident. In those early days rail-
roads had small capital and could i'll afford
to defend damage suits Besides, Briggs
had a clear case. But he said: Build me
a restaurant in North Berwick and stop
every train five minutes there and won't
sue.' The restaurant was built and Briggs
wife made sponge cake to sell there. The
recipe was a secret: the cake became ia
nous all through New England and was
sent everywhere in boxes. In twenty years
Briggs retired rich but lost all his money
in speculation. The restaurant is closed
and we fear no one now knows the secret
of the Berwick sponge cake.
" have helped my mother make this
cake many times. little dreaming It was SO
famous. She had long narrow dripping
pan made on purpose to bake It in. The
following is the recipe:
Six eggs; powdered white sugar, three
cups; sifted -four, four even cups; cream
of tartar, two teaspoonfuls; soda. one tea
spoonful; one cup cold water. one-half OF Q
lemon. First beat the eggs two minutes,
add the sugar and beat five minutes more.
then stir the cream of tartar in two cups
of the flour and beat one minute; dissolve
the soda in the water and add; wash the
lemon dry, then crate the rind and squeeze
in the juice Finally add the remaining
two cups of flour and beat all one minute.
Put into deep pans in a moderate oven.
This will make two bars or loaves. When
it is done it smells like fresh popcorn. There
is considerable beating about this cake and
therein lies the success. but II beats all tina
sponge cakes you ever beat.
Note-You can use three tablespoonfuIs
baking powder If you wish in place of
cream of tartar and soda, hut sIft It in the
last two cups of flour. FRANCES c."
y y
Bleaching Celery.
am fiattering myself that 1 have hit
upon something rather novel in the WHY
of housewifely discoveries, and hasten to
make it known.
g Or it may be that it is already known
to some of our readers. There are diyers
way . VI OAcdCllIIiS Celery. Ills Is what \
have been doing of late: have taken or
the green, bitter celery tops and wrapped
them up in paper neatly as a package
from store and put them into my sa.ehai.
shutting them away from the light ana
air. Two days later I took them out ana
found them bleached as prettily as the
inner crisp. lighter colored stalks, and all
the bitter taste was gone with the green
found this out by accident. After this no
more tough, bitter celery tons IN ~,
Kitchen. CHICAGO MEMBxR.",,
wish you had been more explicit In Vs.,
tale Of the bleaching. should EXPECT ~
celery to be withered by the process TSIs
you wet the paper2 And did yot, t,Aar, a.
satchel in cool place?
VIII somebody else try the plan and raroou.
upon it? If successful, it is a discovery -
Of celery. oit