"Cakes were ab~1Jndant
With frosting like snow.''
RIBBON CAKE.
.
Take one cup Sligar, one-half cup butter,
one-half cup milk, two scant cups flour, .~he
whites of four eggs, two teaspoor1s bak111g
powder,
with almond, bake two layers
.In squareflavor
pan .
'
DARK PART.
· Take two-thirds cup brown sug·a r, onefourth cup butter, two tablespoons of sweet
milk, one cup flour, one cup chopped raisins,
spice with cinnamon, cloves, nutmeg and allspice ; one teaspoon baking powder. :B.., or
icing-Two cups sugar with two tablespoons
water ; boil slowly without stirring till clear,
t~en.pour slowly into the whites of two eggs,
stunng all the thne till cool. Spread between layers and over top.-MRs. WHITNEY.
EXOEIJLENT CAKE.
One cup u ar, one cu
butter, on h 1
CAKE.
56
h t have no patience!. ,,
'' What
How poor
aredl~ever
~ld1e ~y~t~ah~l
eg~re_es_?- - wound
ea b~u~tb:::_Yd· =
-------
th
cups flour, one
cup sweet milk, two eggs, _ree t
ter . then
teaspoonful soda dissolved 1~ bo w:-balf cup
put on the stove one cup milk. on . "nto it
chocolate, stir ;till dissolved ; then stu ~eaten
one cup sugar and yolk of one egg, fl
.
light ; b~il all tog~t~er. When cool
a:~~
with vanilla and stu 1nt0 cake batt~r. .B.
in layers aud put together with bo1led 1c1ng.
-MRs. JAs. PATTERSON, JR.
COFFEE CAKE.
..
Two eggs, two cups of sugar, one-third of a
cup of butter, two-thirds of a. c~p of strong
coffee, one pound of seeded ra1s1ns, two teaspoons of grot1nd cinna1non and .same of
cloves, one teas )Oonful of nutineg, th1·ee and
one-half cups l Lour, three level teaspoonfuls
of ba.k ing powder. Bake i11 a Inoderate oven.
-MRs. R.
REYNOLDS.
I
ANGEL
CAI~E.
Vfhites of ten fresh eggs, one and onefourth cups sifted granulated sugar, one cup
sifted flour, one-half teaspoon cream tartar,
a pinch of salt added to eggs before beating.
After sifting flour four or five times measure and set aside one cup ; then sift and
measure one and one-fourth maps granulat
sugar, beat whites of eggs about hal
cream tarta·r, and beat until v y,
y'
57
CAKE.
---- - ---- - -·- ---- - --- - .. \Vise num t::.e'er sit and wail their losA,
Blit cheorly Rock to redre.·H their harm."
- -- - -
-
-
- --
-
-
-
·-
- ---
---'
stir in sugar, tl1er1 flour very lightly. Put in
pa11 a11d i11 a 111oderate oven at once. Bake
fift.Y lllillUtes.-MRs. A. T. vVoLCOTT.
LAYER CAI{E.
T,vo cups st1gar, or1e-half cup butter, four
egg·s, one ctlp 'vater, tl1ree c11ps flo"lll'\ four teaspooi1S bal{ing po-vvder. One-half rule for
three layers. Use coffee cup for three cakes.
-l\1Rs. C. R. JoHNSON.
CITRON CAKE.
· Stir three cups of sugar ar1d one cup of
butter to a crean1 ; four cups of flour \vell
mixed, dry~ with two teaspoonfuls of Dr.
Price's Cream baking powder ; one cu11 of
n1ilk, five eggs, yolks ar1d wl1ites beaten separately; one-half pou1J.d citron, finel}r cut,
sliced a11d flot1red.
bake.-MRs.
Mix all vvell together and
DlJNFORD.
RICH MA.N'S WHITE CAKE .
.One ancl ont-half cups sugar, one heaping
Ctlp flour, tV\ro teaspoons of cream of tartar.
~lix thoroughly, then add the whites of ten
eggs beaten to a stiff froth, two teaspoons of
lemon extract and a cup of currants, and stir
as little as possible.-MRs.
8
DIMMICK.
CAKE.
58
rnes at last t 0
-rnph
co
f tr1~
-
those who watch and wait.''
-----..
. 1. .
uAn hour o - - -
pONGE
s
CREAM
CAKE.
.
0 eggs broken Into a
One cup of sugall,
up the cup with thin
cup, beat thew w~e~s oonful of soda, -two of
fnd three-fourth cupfuls
sweet cream, one
cream of tartar, otiletaste . bake in quick oven.
· flavor o
'
of fl our 'Twen t Y minutes to bake
.
Will make it all r:g1lt..
If your cream ~s quit~ thln,
your cake will be l1gh t.
t
ffi1
MRs. C. W. FoGG.
SPICE CAKE.
One cup of sugar, but.ter size of an egg,
one egg, one cup sweet m1lk, two ~ups flour,
one and one-half teaspoonful bak1ng powder,
one and one-half teaspoonful cinnamon, one
teaspoon cloves, one-half teaspoon allspice,
sprinkle of black pepper and nutn1eg. Icing
-Whites of two eggs, mixed thick with granulated sugar and one cup of seeded raisins.
chopped.-MRs. RrscH.
,
BIRTHDAY CAKEL
One cup butter, two cups sugar three cups
f1 our
four egg
·
'
'
s,
one
cup
m1lk
one
teaspoon
soda two te
'
.
1aro-~ dri .aspoons cream tartar. Bake lD ~
o.
PPing pan and frost heavily ma1~k
·0ff In squares d
'
·
t
·
an
put
a
half
of
a
walnut
mea on each one M D
·---
RS.
IM
·
59
CAKE.,
"Rule the appetite and temper the tongue."
SPONGE JELL_Y , CAKE.
Five eggs, one cupful of sugar, 011e cupful
of flour, two even teaspoonfuls of }7 east powder a11d two teaspoonfuls of extract of lemon.
Beat the 3rolks, sugar a11d extract of lemon together to a cream ; add 'vhites of eggs beaten
to a stiff froth, then the flour and }rea_s t powder perfectly mixed. Bake in a dripping pan
and when done spread jelly over the botto1n
of the cake, roll it from the side a11d sprinkle
sugar over the top.-MRs. DuNFORD.
PEPPER CAKES.
.--
One pound of brown sugar, four eggs beaten, one teaspoonful of ground cloves, 011e teaspoo·n ful of cinna1non, as much citron as \ 7 0U
like, the peeling of a lemon. Take ffour
enough to stiffen, drop with a spoon and
bake.-Mns. RrscH.
DELICATE CARE .
Two cups sugar, one cup milk, one cup butter, four cups flour, whites of sixteen eo-gs
0
three teaspoonfuls baking powder. Flavo r t~
taste.-MRs. W. S. WrsE.
One cup of walnut meats (broken , one and
CAKE.
60
·• Never put off till tomorrow what should be done today."
one-half cups sifted sugar, one-half_ cup butter whites of four eggs beaten stiff, threefodrths cup of milk, tvvo cups of flour, ·two
teaspoons baking. po'v~er, one teasroon of
vanilla. Mix vanilla w1th beaten whites and
add, after the flour and 1nilk are in, and nuts
last. A trifle more than two cups of flour
may be necessary of the California brand.lVIRs. RAIJPH l\IIDDLETON.
HARRISON CAI{E.
?ne cup molasses, one cup sugar, twothuds cup cream, one cup butter, four cups
flour, t\vo or Il1ore cups of fruit chopped five
eggs, . one teaspoon of soda, . nutmeg, cloves
al1d cinnamon.-NIRs. MERRIETT.
J
•
DELICATE CAKE.
·. Two cups of stlo'ar .
stir to a cream ; gne~~ scant cup of butter,
two and a half cu s, floalf cup
:orn sta!ch,
eggs well beaten p . ;r, the Whites of mght
dered alum th ' one- ourth teaspoon powp,)wder. Fiavo;e~o t~aspoonfl!ls of baking .
starch, alunl and b l . aste. Sift flour corn. · .
a c1n 0'
d
'
or. SIX times. If eo- rs n ~ow er toget?er five
la 1 ge ones will d 0 g . aJ e nut plen t1ful six
of
~INE.
0
lllCely.-MRs. G.
s.' DE
CAKE.
----
61
-·- ------·-"
.. Dn not hny what you do not want."
MRS. OI.JIV.l~R'R (iiN il~R11RJ1~AJ).
One cup of sngar, ono and a half cups of
dark I11nlass0s, t\iVO eggR, one e\II) of shortening, t'vo-tl1irds c111) so11r n1i.lk, 011e teasr)<?on-
fnl ginger, one. tea,;poonful soda and a htt.le
salt. E'lotlr to 111al,.o soft Latter.
CAl{OlVIEL CAKE.
Two cups sugar, one cup sweet milk, four
eggs beaten separately, two teaspoonfuls of
baking powder, flour ; flavor to taste. Caronlel ~~illing-Or1e cup brow11 sugar, l)11tter
size of an egg, onA-half cup milk. Boil hard
for t'ventJT rr1int1tes.-BELLE MooRE.
SPONGE CAKE.
Tl1ree eggs, t\vo cups sugar, t)ne and a half
cups water, three Ctlps fiottr, three small teaspoonfuls baking powder, a little sa1t. Flavor
to taste. Beat the eggs fifteen minutes, add
sugar and beat again ; add one cup of flour,
beat, then add \Vater, stirri11g; well; lastly,
add the remainder of flour anr1 baking poW-
der.
Bake
i11 t1
111oderate over1.-1V1Rs. L. E.
LEEMAN.
WHITE FRUI1"' 01_\_KE.
One cup of butter, two cups of sugar, one
to
FRUI'l, CAI
]~.
Two cups of sugar, one lar~e cup of "our
cream three egg.J, tho wlllte" and yoll~
beater; separately. After stirring th e in~
gredients thoroughly add on tahle poonful
of cloves, two of cinnamon and nutm o·, then
three and one-half cupful of flour and < ne
teaspoonful of saleratus.
tir until there ar
no lumps in the dough. Have ready one
pound of seeded raisins, rolled in flour. Pour
all into a buttered tin and bake for one hour
in a moderately hot oven. A cake made according to the above recipe is deservino- of
its name.-lVIRs. 0RAWJ;'ORD AND Mrss H~ME.
,- - - - -- - -
CAKE.
63
" Keep an eye on little expense~."
SAND CAKE.
Two c11ps brown sugar, three cups flour,
one-half cup butter, one cup sour rr1ilk, five
eggs, one teaspoon soda, one n11tmeg, 011e teaspoonful cloves, two teaspoonfuls gi11ger, one
teaSJ100I1 allspice, two of cin11amon. Bake
in thin layers a11d put together with frosti11g.
-MRs. VELZY.
LEMON CAKE.
One cup sugar, one-half cup butter,
stir to a cream ; two-tl1irds cup sweet milk,
two cups flour, ever1 full ; beat well together,
then add the whites of four eggs beaten to a
stiff froth.
Flavor with vanilla. Save a
little flour to mix two teaspoonfuls of baking
powder. Bake in three la)rers. FillingTake one cup of sugar, the grated rind and
juice of a len1on, and yolks of three eggs well
beaten together. Spread between layer~.­
MRs.
WHITNEY.
CHOC;OI.JATE CAKE.
Three eggs, whites beaten separately, one
and one-half cups sugar, one-half cup butter,
one-half cup sweet milk, three cups flour,
three teaspoons baking powder and two
squares chocolate. Cream butter, sugar and
yolks thoroughly, then add milk, then whites
64
CAKE.
'"One stitch in time saves nine."
of eggs beaten stiff, th~n flour: Sti.r hard ;
then stir in chocolate dissolved 111 a httle hot
water. Bake in loaf or layers.-MRs. HEsS.
COFFEE CAKE.
Five cups flour, one pound currants, one
pol1I1d raisins, quarter pound citron, one even
teaspoonful soda, quarter teaspoon cayenne
pepper, half pint molasses, one cup sugar,
half cup lard, half cup butter, three cups
strong coffee.-lVIIss B. L.
CovENTRY.
EMPRESS TEA CAKE.
One and a half cups sugar, half C"L1p cream,
a little salt, four well-beaten eggs, two cups
flour, and one teaspoon baking powder.
Bake i11 a moderately hot oven.-1\IIRs. CovENTRY.
VELVET CAKE.
Two cups powdered sugar, four eggs beaten
separatoly, half cup sweet milk teaspoonful
baking powder, four cups flour' half pound
butter. . Mix and beat well.~MRs. J. J.
NANCE.
SPONGE CAKE.
Whites of four eggs, beaten stiff;
r
65
CAKE.
·• \Vatchod pots nover boil."
- - -- - - - -
~-
---
~- ~~
- - -----
~-yo 1k s
in , beat co 11 s i d P r a l) 1}' ; e v 11 c lll u gar,
'vell beate11 ; stir i11 lo11g strol,.. ~ s, l1eapi1 a "Llp
flolli' ; SI-)ri11lcle ~ugar 011 top. Bake in a
n1oderate oven t\vent)r-.t ive rnint1tes.-~iRs.
FoLGER.
MRS. 1\tlER.RIE'fT'S GINGERBREAD.
One-l1alf cup sugar, two-thirds cup New
Orleans n1.olasses, one cup sotlr milk, one-half
cup butter or drippings, one and a half teaspoonfuls ginger, one and a half teaspoons
soda and two eggs. Flour enough to make
thick batter.
BREAD CAKE.
One coffee cup light bread dough, one-half
cup melted butter mixed well, one-half cup
sweet cream, one cup sugar, one cup flour,
one well-beaten egg, one teaspoon soda, two
cups raisins cooked tender and chopped and
well floured, one teaspoon each of vanilla ;:tnd
lemon, or spices if preferred.-MRs. PIERCE.
T
HE Original lndependentlf omen's~lExchan2e.
Corner 8th and Orange 8treets Riverside, Cal. Home-made
delicacies. Cakes~ Pies and Bread. 1\ieals anu Lunches served.
Home cooking. Tourist lonches. J~,ancy work aud Mexican Indian Curios
Mlt~. S. H. F.HEElVIAN, , ... ,
Managerl4 4 •