Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1917-10-09
Six.in.one Cake.

This simple recipe TOR cake, which is
easily memoriz.d, can be varied in many
ways. 1t is one that / can recommend
to the hostess when unexpected guests
are to be entertained at either luncheon
or tea, because 1t is reliable and can be
depended upon 10 an emergency. !
know whereof speak, for it has served
me well for nearly forty years.
cupful sugar
IL cupful butter
2 cuptuls -four
2 teapoonfuls of baking powder
3or eggs
Milk enough to make a batter. not
too soft
The sugar and butter should be rubbed
to cream; then add the whipped eggs.
1t is we'll to beat whites and yolks sep
arstely If you have time, though good
results can be obtained without doing
it, Then beat in the -four, that has
been previously sifted With the baking
powder, and add the milk as you need it.
With this mixture as q foundation the
following cakes, and many others may
be easily made by varying the flavoring
and icing.
PLAIN CAKE
Mix as above, flavor with vanilla or
grated lemon rind and sprinkle granu-
lated sugar over the loaves before put.
ting them in the oven. This is very nice
when served with fresh fruit.
BANANA LAYER CAKE
Bake the cake mixture in two layers.
Make soft icing with powdered sugar
beaten up With little milk, and spread
on the layers, and also on the top OF the
cake. Then place thin slices of bananas,
cut crosswise, between the layers and on
the top of the cake. Strawberries may
be used in season, and you may sub.
stitute whipped cream for the icing, II
preferred.
DATE DROP CAKES
Stir into the cake batter liberal
allowance of chopped dates. Bake in
small cake pans. They may be served
as plain cakes or may be covered with q
chocolate icing made as follows:
% cupful of graduated sugar
square nns weetened chocolate
tablespoonful butter
A pinch Of cream of tartar
Boil till it makes soft ball in cold
water. Take from the stove, flavor with
little vanilla, beat until 1t thickens
and spread on the cakes.
CocoANUT GEMS
Add to the cake batter one cupful OF
shredded Tor grated) cocoanut. Bake In
muffin pans, and sprinkle cocoanut over
the tops of the little cakes, before put.
ting them In the oven.
CHOCOLATE SPICE CAKE
Add TO the cake batter one square OF
uusweetened melted chocolate, two
heaping teaspOonfuls of cinnamon, and
half teaspoonful of allspice. Bake in
two loaves.
II you use four eggs for the cake you
can keep out the white OF one for the
icing. Throw little powdered sugar
on the unbeaten white, and begin beat
ing; then add little more, and 90 on,
When 1t 10 stiff enough to spread on the
cake without running off, add tea.
spoonful of melted butter and little
vanilla. This Is just enough for the two
hoaves.
DAINTY DESSERT
Bake the cake batter In two loaves.
Make custard az follows: Put hall
pint OF milk on the stove, while II is
heating beat the yolks Of two eggs with
two-thirds of q cupful of graduated
sugar. Add to this Q beaping table
spoonful OF cornstarch dissolved in a
little cold milk. When the milk is ready
to boil, take It of and pour 1t into the
eggs and sugar slowly, beating all the
time. Set back on the stove and stir
until 1t thickeus.
Cut the cake in thin slices, two for
each guest. Lay one slice on the other,
spreading the oustard between as filing.
Whip the whites of the eggs stiff, beat
ing In some jelly, and pile on top of the
cake. You will need an extra egg white
II You have more than four guests.
The custard should be made some
time before serving, 90 that 1t may get
cold. But the whites Of the eggs should
MT ha kasto,a until kha Last v,ninuta