Brown Stone
Front Cake
3 eggs, 2 cups light brown sugar, 1/2 cup
butter, 1 cup thick sour milk, 1 cup English walnuts, 1 cup stewed raisins,
21/2 cups flour, 1 teaspoon soda dissolved in milk, 1 teaspoon cinnamon, 1
teaspoon allspice and a little nutmeg.
Filling Between Layers-- 1 egg, 1/2 cup
sweet milk, 1 tablespoon cornstarch, 2 tablespoons of sugar, butter the size
of hickory nut, grated rind and juice of 1 lemon, cook all together, except
lemon which add when taken off stove.
Mrs. J. H. Kelly
Angel Food Cake
Whites 11 eggs, 1 1/2 cups fine
granulated sugar, 1 cup flour (sifted 4 times) with 1 teaspoon Royal baking
powder, 1 teaspoon vanilla. Whip the whites to a firm stiff froth. Cut in
lightly the sugar then the flour mixed with baking powder, lastly the
vanilla. Pour into an ungreased pan and bake 40 minutes in moderate oven.
When baked invert pan on 2 racks.
Mrs. A. L.
Moore
Spice
Cake
One cup sugar, 1 cup syrup, 1/2
cup lard and butter mixed, 1/2 teaspoon cloves, 1 teaspoon cinnamon, 1/2
teaspoon nutmeg, 1 cup boiling coffee poured over all and stirred until
thoroughly dissolved. Add yolks of 2 eggs, 3 cups of flour before sifting, 1
teaspoon soda dissolved in a little water.
Mrs. W. C. Howard
Quick Cinnamon
Cake
One cup sugar, 1/2 cup butter, 2
eggs not beaten, 3/4 cup milk, 1 3/4 cups flour, 2 teaspoons baking powder, 1/2
teaspoon vanilla. Sprinkle over top with sugar and dust with cinnamon. Bake
40 minutes in 2 layer cake pans.
Mrs. A. M. Liveright
Fruit Cake
1 pound flour, 1 pound sugar, 1
pound butter, 1/2 pound candied citron sliced, 4 pounds seeded raisins, 3
pounds currants, 1 pound English walnut kernels, 9 eggs, 1 tablespoon ground
cinnamon, 1 tablespoon mace, 1 tablespoon grated nutmeg, 1 1/2 brandy
substitute. Mix fruit and flour it; mix spices with sugar, cream, butter and
sugar, add beaten yolks of eggs, then whipped whites and brandy substitute,
then flour (less what is used to dredge fruit), lastly the fruit. Put in two
large center tube pans lined with three thicknesses of heavy brown paper.
Bake in moderate oven for 3 hours. If kept in cellar, where there is no
heat, in tin boxes and oiled paper, will keep indefinitely and is much
better when it is at least three months old.
Mrs. James P. O'Laughlin
Sponge Cake
6 eggs, 1 cup granulated sugar, 1
cup flour, 1/2 teaspoon cream of tartar. Beat whites of eggs until half
stiff enough, then add cream of tartar and beat until stiff. Add sugar
slowly, then the beaten yolks slowly, then the flour. Grease the pan
slightly.
Mrs. C. L. McCullough, Tyrone,
Pa.
Cinnamon Cake
One cup sugar, 1 tablespoon
butter, 1 cup sweet milk, 2 teaspoons baking powder, 2 1/2 cups sifted flour.
Sprinkle 1/2 cup brown sugar and cinnamon over each cake, put pieces of
butter over each one. Bake about 15 minutes in pie tins. Nice with afternoon
tea.
Edna Johnson
Ginger Cake
Two eggs, 3/4 cup shortening, 1
cup sugar, 1 cup molasses, 4 cups flour, 1 cup sour milk, 1 teaspoon soda, 1
teaspoon ginger, 1/2 teaspoon cinnamon.
Mrs. R. C. Shaw
Soft Gingerbread
Two cups baking molasses, 2 eggs,
2-3 cup lard, 2-3 cup sour milk, 1 tablespoon soda, cloves and ginger, flour
enough to thicken.
Mrs. David L. Krebs, Jr.
Ginger Bread
One cup sugar, 1 cup butter, 1
cup sour cream or buttermilk, 1 cup New Orleans molasses, 4 cups flour, 1
teaspoon ginger, 2 teaspoons soda, 3 eggs well beaten, grated rind of 1
lemon. Stir butter and sugar to a cream; add eggs, milk, flour, etc.
Mrs. Fred Weaver
Fruit Cake
1 1/4 pounds sugar, 3/4
pound flour, 3/4 pound butter, 2 pounds pecan meats, 2 pounds seedless
raisins, 3/4 pound citron, 1/4 pound lemon peel, 5 eggs, 1 nutmeg, 1 cup
molasses, 1 teaspoon each of mace, cinnamon and cloves, 1/2 pint of brandy
to moisten dough. Bake 2 to 3 hours. This makes eight pounds.
Elizabeth Reed Eyster
Soft Ginger Bread
One cup molasses, 1 cup butter, 1
cup sugar, 1 cup sour cream, 1 tablespoon soda, ground spice according to
taste, 1 quart sifted flour. Mix the butter and sugar to a cream and add
other ingredients.
Mrs. A. E. Leitzinger
Fruit Cake
Eighteen eggs, 1 1/2 pounds butter, 1
1/2 pounds Sugar, 4 pounds raisins, 1 1/2 pounds citron, 1 goblet of Brandy, 2
pounds flour, 1 cup molasses, 2 teaspoons baking powder, 2 nutmegs, 2 teaspoons
cloves, cinnamon, allspice to taste, a little salt, grated lemon peel of 2
lemons, 1/2 pound chopped almonds. Dredge
fruit well with flour and put in last. Bake 3 hours.
Mrs. H W. Smith
Fruit Cake
1 dozen eggs, 1 1/2 pounds sugar, 1
cup black coffee, 1 tumbler brandy or boiled cider, 1 pound butter, 1 pound
flour, 4 pounds raisins, 4 pounds currants, 1 pound citron, 1 pound blanched
chopped almonds, 3 nutmegs, 2 tablespoons molasses, 1
teaspoon each of cloves, mace, allspice, 1 1/2 teaspoons baking powder. Bake 4
hours in slow oven.
Mrs. W. I. Betts
Mrs. Hile's Apple
Fruit Cake
One-half cup butter, 1 cup sugar, 1/2
cup warm water, 2 eggs, 1 cup chopped apples, 1 cup raisins, dredged with nearly
1/2 cup flour, 1/2 cup nuts also dredged with raisins and apples, 1 teaspoon
soda dissolved in the water, 1/2 teaspoon of cloves, cinnamon, and nutmeg,
scant. Mix batter soft. Bake in
slow oven 1 hour.
Mrs. R. F. Neveling
Scotch Cake
One cup granulated sugar, 1/2 cup
brown sugar, 1/2 cup butter, yolks of 2 eggs (whites for icing), 1 1/2 cups
water from stewed raisins, pinch salt, nutmeg, cinnamon, 3 cups flour, 1
teaspoon soda dissolved in hot water, 1/2 box raisins (stewed),
nuts.
Icing
for Scotch Cake – Boil 1 1/2 cups brown
sugar, 1/2 cup granulated sugar and 1 cup water until it will harden in cold
water. Pour slowly into beaten
whites of 2 eggs, beating all the time until stiff enough to put on the cake.
Mrs. David L. Krebs, Jr.
Scotch Cake
Three-quarters cup butter and lard, 1
cup granulated sugar, 1/2 cup brown sugar, 2 beaten eggs, 1 teaspoon nutmeg, 1
teaspoon cinnamon, 3 cups flour, a little salt, 1 teaspoon soda (large), 1 cup
water from 1/2 pound of boiled raisins, 1 cup nuts.
Mrs. George Cardon.
Devils Food Cake
One cup brown sugar, 1 cup grated
chocolate, 1/2 cup sweet milk. Bring
to a boil, let cool and stir in the batter below: Cream 1 cup brown sugar and
1/2 cup butter, 1/2 cup sweet milk, yolks of 2 eggs and 1 whole egg, 2 1/2 cups
flour, 1 teaspoon soda dissolved in 1 tablespoon hot water, vanilla to flavor.
Mrs. James Gordon
Cocoa Cake
Two cups brown sugar, 1/2 cup butter, 1/2 cup sour milk, 1/2 cup cocoa dissolved
in 1/2 cup hot water, 2 eggs 1 teaspoon soda dissolved in part of the milk, 2
cups flour.
Mrs. William Scott Piper.
Chocolate
Cake
Two cups sugar, 3/4 cup butter, 1 cup
milk, 2 cups flour, 1/4 bar of Bakers chocolate
dissolved in 5 tablespoons of boiling water, 2 eggs beaten separately, 2
teaspoons baking powder.
Mrs. Hagerty.
Chocolate
Loaf or Layer Cake
One-half cup butter, 1 1/2 cups well
sifted granulated sugar, 1/2 cup sweet milk, 2 cups flour sifted several times
with 2 teaspoons baking powder, 2 or 3 ounces of chocolate dissolved in 4
tablespoons hot water, 4 eggs beaten together.
Cream butter and sugar a little at a time; add melted chocolate and beat
well; add well beaten eggs, then flour and milk alternately.
Bake 40 minutes.
Mrs. S. W. McLarren.
Chocolate
Cake
Mix together 1/2 cake chocolate, 1/2
cup sweet milk, yolk of 1 egg, well beaten.
Set in double boiler of hot water until melted and thick. When cold, add following mixture. 1 1/2 cups A sugar, 1/2 cup butter, 1/2 cup sweet milk, 2
cups flour (sifted), 2 eggs beaten separately, 1 teaspoon soda, sifted in with
flour, flavoring.
Mrs. Emmott Harder.
Chocolate
Cake
One cup butter, 2 1/2 cups sugar, 2
1/2 cups flour, 1 cup sour milk, 1 teaspoon soda, 5 eggs, 1/2 cake chocolate
melted and mixed in the milk, warming together and cooling before adding to
cake; 3 teaspoons vanilla. Beat eggs separately and mix as you
would any cake.
Mrs. John R. Gearhart.
Chocolate
Cake
Two cups sugar, 1/2 cup butter, 2
cups flour, 1 teaspoon soda, 1 teaspoon baking powder, 3 eggs, 2 squares of
chocolate dissolved in 1/2 cup boiling water, 1/2 cup milk.
Mrs. Boyd McCullough.
Chocolate
Cake
Two cups brown sugar, 2 cups
flour, 1 teaspoon soda, 1 teaspoon vanilla, 2 eggs beaten separately, 1/2 cup
butter, 1/4 cake chocolate, 1 cup cold water.
Cream butter thoroughly, add sugar and yolks of eggs well beaten.
Then mix in melted chocolate, then water.
Sift flour and soda together and add to first mixture.
When thoroughly mixed stir in whites and vanilla.
Measure flour after sifting once.
Sarah Leavy
Chocolate
Cake
Cream 1 cup of sugar and 1/4 cup of
butter until very light. Beat in 2
whole eggs. Add 1/2 cup of sour
milk in which a teaspoon of soda has been dissolved.
Add 1 1/4 cups sifted flour with 1/2 teaspoon of baking powder.
Shave 1/4 cake chocolate into a cup, add enough boiling water to make cup
half full. Add this to cake last.
Mrs. T. J. Norris.
Apple
Cake
1 cup sugar, 1/2 cup butter, 1 3/4
cups flour, 1 cup raisins, 1/2 cup English walnuts, 3 apples if large, 4 if
small (chopped) 1/2 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon soda wet
with hot water, 2 eggs beaten separately.
Virginia W. Bigler.
White
Cake
Two cups A sugar, 1 cup butter, yolks
of three eggs, whites of 5 eggs, 1 cup sweet milk, 3 cups flour, 3 teaspoons
baking powder, t teaspoon vanilla. Cream
sugar and butter, add yolks of eggs, beat hard.
Then add alternately milk and flour, into
which baking powder has been sifted, last of all add whites of eggs.
This is also a good as a nut cake. Add
either pecans of hickory nuts.
Mrs. J. E. Gearhart.
A
White Cake
Two cups sugar, 1/2 cup butter, 1 cup
milk, 3 cups flour, 3 teaspoons baking powder, whites of 3 eggs.
Mrs. W. H. Denlinger.
White
Cake
Two cups sugar, 1 cup milk, 1 cup
butter, 3 cups flour (sifted six times), 3 teaspoons baking powder, whites of 6
eggs.
Mrs. A. M. Wright.
Delicate
Cake
One cup sugar, 1/2 cup butter, 1/2
cup sweet milk, whites of 3 eggs beaten stiff, 2 cups flour, 1 1/2 teaspoons
baking powder.
Mrs. H. R. Bender.
Delicate
Cake
Three scant cups flour, 2 cups sugar,
3/4 cup sweet milk, 1/2 cup butter, whites of 6 eggs, flavoring, 1/2 teaspoon
cream tartar.
Mrs. Harder.
Imperial
Cake
1 pound butter, 1 pound flour, 1
pound raisins, 1 pound almonds, 1/2 pound citron, juice and grated rind of 1
lemon, 1 grated nutmeg, 12 eggs, wine glass of sherry or any light wine, pinch
of salt, 1 teaspoon baking powder.
Mrs. J. F. Weaver.
Five
Minute Cake
Whites of 2 eggs in cup, fill to 1/2
with melted butter, fill to top with milk, 1 cup sugar, 1 1/2 cups flour, with
two teaspoons baking powder, flavor and beat about 5 minutes.
Make 2 small layers.
Mrs. Singleton Bell.
Cake
With Lemon Butter Filling
1 1/2 cups sugar, 1/2 cup butter, 1
cup and 2 tablespoons milk, 3 cups flour, 3 whites eggs, 3 teaspoons baking
powder, 1 teaspoon vanilla. Cream
sugar and butter, add flour and milk alternately, eggs beaten stiff and added last. Baking powder added with last half cup of flour.
Filling
– 5 egg yolks, 1 1/4 cups sugar, juice and rind of 1 lemon in cup, butter size
of walnut. Cook in double boiler
until it thickens. Spread when cold.
Sponge
Cake
Six eggs, separated, add pinch of
salt to whites and beat. When
partly beaten add 1 1/4 teaspoon cream of tarter,
then beat very stiff. Sift 1 1/4
cups of sugar, 3 times, and add gradually to whites, and beat well.
In another bowl beat the yolks till light, add 1 teaspoon vanilla, and
add to whites. Sift 1 1/4 cups of
flour six times and fold in. Bake
in an angel food pan for 45 minutes. Oven
should be slow for 15 minutes and then increase heat gradually.
Mrs. W. A. Peck.
Price
of Wales Cake
Two cups brown sugar, 3/4 cup butter,
3 eggs beaten separately, 1 teaspoon each of cinnamon, cloves, nutmeg mixed, 3
tablespoons molasses, 1 cup sour milk, 1 teaspoon soda, 2 1/2 cups flour to
thicken.
Mrs. S. Arthur Row.
Cream
Sponge Cake
Six eggs, 2 cups sugar, 2 cups flour.
2 teaspoons baking powder, 4 tablespoons cold water.
Mrs. John R. Gearhart.
French
Cake
Two cups sugar, 1/2 cup butter, 4
eggs, 1 cup milk, 3 cups flour, 2 teaspoons baking powder,
1/2 cup boiling water, 1 pinch salt.
Cream butter and sugar, add yolks of eggs and stir well;
add milk, flour with the baking powder, and the whites of the eggs well
beaten. Just before putting into
three layer tins add the boiling water, stir it in quickly and bake in hot oven.
Use any filling. This is a
delicious cake when eaten The same day it is baked.
Mrs. W. F. Powell.
Nut
Cake
1/2 cup butter, 1 cup sugar, 1/2 cup
sweet milk, 1 1/2 cups flour, 1 1/2 teaspoons baking powder, whites of 3 eggs, 1
cup walnut meats.
Mrs. J. P. O'Laughlin
Princess
Orange Cake
2 cups sugar, 2 1/2 cups flour, 1/2
cup cold water, 2 teaspoons baking powder, yolks of 5 eggs, pinch of salt.
Beat sugar and yolks together, add water and juice of 1 1/2 oranges,
lastly flour, 3 whites beaten to stiff froth.
Bake in layers.
Frosting --- Juice 1/2 orange and
grated rind, sugar to thicken.
Isabel TenEyck.
Nut
Cake
One-half cup butter, 1 1/2 cups
sifted powdered sugar, 3/4 cup milk, 2 cups sifted flour, 2 scant teaspoon
baking powder, whites of 4 eggs beaten stiff.
Add nuts before eggs.
Mrs. Jas. Gleason.
Nut
Cake
Two large cups sugar, 1 large cup
milk, 1 large cup butter, 1 large cup nuts, 3 cups flour, 3 teaspoons baking
powder, vanilla, white of 8 eggs.
Mrs. D. W. Speck.
Orange
Sponge Cake
One cup sugar, 1 heaping cup flour
after sifting, 1/4 teaspoon salt, 1/2 teaspoon cream of tarter, yolks of 5 eggs,
whites of 7 eggs, a little grated rind of orange. Beat sugar and yolks of eggs together until foamy; add salt and orange rind; beat whites
until stiff on a large plate; add cream of tarter, then beat in the eggs and
sugar; fold in the flour. Bake in 2
layers. Have oven cool and
gradually increase heat. Bake about
30 minutes. When cool put together
with orange cream filling. Ice with
white icing.
Mrs. W. J. Duffton.
Hickory
Nut Cake
Two cups powdered sugar, 1 cup
butter, 1 cup milk, 3 cups flour, 2 teaspoons Royal baking powder, 1 cup hickory
nut meats, whites of 5 eggs. Cream
the sugar and butter, add milk, beat well, add part of flour with which has been
sifted baking powder; use rest of flour
for dredging nuts, add nuts which have been well dredged, and lastly fold in
stiffly beaten whites of 5 eggs.
Mrs. J. B. Nevling.
Nut
Cake
Whites of 6 eggs, 2 cups granulated
sugar, 3/4 cup butter, 3 teaspoons baking powder, 3 cups flour, 1 cup milk, 1
cup nuts. Use sea foam icing.
Mrs. Grant Ross.
Loaf
Cake
One pound flour. 1 pound sugar, 3/4
pound butter, 2 pounds currants, 1 pound raisins, 1 cup sour milk, 1 teaspoon
soda, 1 ounce citron, 1 ounce mace, 6 eggs, 1 teaspoon bitter almonds;
flavoring.
Mrs. Hagerty.
Never-Fail
Cake
1 cup sugar, 2-3 cup sweet milk, 1-3
cup butter, 2 cups flour, 1/2 teaspoon vanilla, 2 eggs, 1 large teaspoon
vanilla. Bake in 1 layer.
Mrs. T. Frank Rowles.
Brown
Sugar Cake
One cup brown sugar, 1 cup white
sugar (granulated), 2 eggs, 1 cup shortening (butter and lard), 1 cup thick sour
buttermilk, 1 cup raisins, 1 teaspoon soda, 1/2 teaspoon nutmeg, enough flour to
thicken.
Mrs. R. C. Shaw.
Cup
Cake
One cup sugar, 1/2 cup butter, 1/2
cup milk, 1 3/4 cup flour, 2 1/2 teaspoons baking powder, 3 eggs beaten separately.
Mrs. W. C. Miller
Two-Egg
Cake
One-half cup butter, 1 1/2 cups
sugar, yolks of 2 eggs, 1 cup, milk, 2 cups flour, 2 teaspoons baking powder,
and beaten whites of the eggs, few drops of vanilla.
Mix as given, bake in 2 layers 3/4 of an hour.
Mrs. Wallace Krebs.
Ice
Cream Cake
Two cups sugar, 1 cup butter, 1 cup
milk, 3 cups flour, 2 teaspoons baking powder, whites of 8 eggs.
Mrs. John R. Gearhart.
Index
