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ISSUED BY
THE WOMAN'S AUXILIARY |
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December,
1916 |
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CAKES |
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GRAHAM
CRACKER CAKE. |
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Cream 1 cup sugar and 3/4 cup butter; add 4 whites of
eggs, 3 yolks of eggs, 1 cup milk, 1 box graham crackers
rolled very fine and sifted in above mixture, 2 level
teaspoons of
Dr. Price's
baking powder.
Bake in 2 layers in hot oven.
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Filling.
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Yolk of 1 egg, 1 cup milk, 1/2 cup sugar, 2 teaspoons
vanilla, 1 tablespoon flour.
Boil until a thick custard. Plain white icing on top.
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--Mrs.
M. Eyssell,
. St. Louis, Mo. |
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BISHOP'S
BREAD. |
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One cup sugar, 1 cup flour, 1 cup chopped dates, 1 cup
chopped pecans, 2 eggs, 1 heaping teaspoon Dr. Price's
baking powder.
Beat egg thoroughly and add sugar; then add nuts and dates,
and lastly, flour and baking powder. Bake in medium
sized square pan in moderate oven 30 to 40 minutes.
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--Mrs.
Millington. |
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LADY
BALTIMORE CAKE. |
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Work 1 cupful of butter until creamy and add 2 cups of
finely granulated sugar gradually, while beating constantly;
then mix and sift 3 1/2 cups of flour and 2 teaspoons of Dr. Price's
baking powder, and add alternately with one cup milk
to first mixture; then add 1 teaspoonful of vanilla, and cut
and fold in the whites of 6 eggs beaten until stiff and dry.
Bake in layers' put layers together with fruit and nut
filling and cover top and sides of cake with ice cream
frosting.
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Fruit
and Nut Filling.
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Put 1 cup of water and 3 cups of sugar in sauce pan.
Bring to boiling point and let boil with little stirring
till syrup spins a thread. Pour gradually on the
whites of 3 eggs beaten until stiff, but not dry, and
continue the beating until mixture is of right consistency
to spread; then add 1 cup of raisins, seeded and chopped, 1
cup of pecan nut meats and 5 figs cut in thin strips.
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Ice
Cream Frosting. (Delicious.)
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Put 1-3 cup of water and 2 cups of sugar in saucepan.
Bring to boiling point and let boil, with little stirring,
until syrup spins a thread. Pour gradually on whites
of two eggs beaten until stiff, but not dry, and continue
the beating until mixture is of right consistency to
spread. Then add 1/2 teaspoon of vanilla.
Delicious.
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--Mrs.
Adolph J. Meyer |
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FARINA
CAKE. |
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Five eggs, whites separate; beat yolks with 1 1/2 cups
sugar; add 1/2 cup farina, 1/2 cup grated bread crumbs, 1
tablespoon flour, 1 cup walnuts chopped (not too fine), 1
teaspoon Dr. Price's
baking powder. Whites beaten
stiff.
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--Mrs.
Chas. Kuehne |
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MOCK
ANGEL FOOD CAKE. |
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One cup sugar, 1 cup flour, 3 heaping teaspoons Dr. Price's
baking powder; all sifted together seven times.
Add to that 1 cup boiling milk, lastly whites of 2 eggs
beaten stiff. Any desired flavoring. Grease pan.
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--Mrs.
Chas. Steinecke |
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FRUIT
CAKE. |
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Three cups of flour, sifted with 3 level teaspoons of Price's
baking powder, 1 cup of brown sugar, 1 cup of
molasses, 1/2 cup butter, 3 eggs, 1/2 teaspoon each of
allspice, cloves, cinnamon and nutmeg; 1/2 each of allspice,
cloves, cinnamon and nutmeg; 1/2 pound each of seeded
raisins, dates, citron and figs, cut fine; 1 cup of chopped
nut meats.
Prepare fruit and spices day before; mix with flour.
Do not chop nuts too fine. Bake in slow oven.
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--Mrs.
W. C. Rothrum. |
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POUND
CAKE. |
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One and one-half cup butter, 2 cups sugar, 7 eggs, 1 1/2
pints flour (3 cups), 1 teaspoon Dr. Price's
baking powder,
flavor.
Cream butter and sugar, add eggs, one at a time, beat well,
add flour and baking powder; bake 50 minutes.
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--Mrs.
Beckley. |
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