LOAF CAKES

One Egg Spice Cake.

One cup sugar, heaping (light yellow coffee C sugar); 1 egg; 3^ cup butter (scant); 1 cup rich sour milk; 1 small teaspoon soda (beaten well into milk); 2 cups flour (measured before sifting); 1 heaping teaspoon ground cinnamon; 3^ teaspoon cloves (ground); 3^ teaspoon of nutmeg or mace (ground) ; 1 large cup raisins, seeded, and cut in two with scissors (not chopped). Bake in a pan about 4 inches deep in a very slow oven. This cake is very moist and keeps so for a long time.

Frosting: 1 lemon (juice); 1 pound confectioner's sugar (scant). Squeeze the juice from the lemon, strain and add the sugar little by little, beating all the time till it becomes very creamy and does not drop off the spoon when held up. A wire spoon is the best to beat it with. The success of this simple, but delicious frosting, depends on the beating altogether. Spread on the cake when the latter is cold.

— Mrs. T. J. Derwent.

Spanish Bun.

One pint flour; 1 pint sugar; 1 cup sweet milk; 1 cup butter; 4 eggs, well beaten separately; 1 tablespoon cinnamon; 1 teaspoon cloves; 3 teaspoons baking powder. Sprinkle with granulated sugar while hot.

Coffee Cake.

One cup strong coffee; 1 cup molasses; 1 cup sugar; 1 cup but- ter; 1 cup chopped raisins; 1 teaspoon soda; 1 teaspoon cloves; 1 teaspoon cinnamon; 1 teaspoon nutmeg; 5 cups flour.

— Mrs. Roy Skinner.

Two-Layer Fruit Cake.

One egg; 1 cup brown sugar; j/^ cup lard (part butter may be used, if preferred); 1 cup sour milk; 1 teaspoon soda; 1 teaspoon cinnamon; 3^ teaspoon cloves; salt to taste; 1 tablespoon molasses; 2 level cups flour (no more); 3^ cup nuts; 3^ cup raisins. Frost with lemon or chocolate frosting.

— Mrs. Somers.

234 THE MENDELSSOHN CLUB COOK BOOK.

Apple Sauce Cake.

One cup sugar, Y2 cup butter, creamed; 1 cup of apple sauce

prepared as for the table; 1 teaspoon soda stirred into apple sauce;

1 teaspoon chocolate, grated; 1 teaspoon cinnamon; y^ teaspoon

cloves; 1^ cups flour Bake in a sheet.

— Mrs. Somers.

Potato Cake.

Two cups sugar; 1 cup butter; 1 cup mashed potato put through a colander; 4 eggs; 4 tablespoons grated chocolate; 1 teaspoon cin- namon; 3^ teaspoon cloves; 1 cup sour milk; 1 teaspoon soda; 2 cups flour; 1 cup chopped nuts or raisins. Bake in a loaf. This

keeps moist for some time.

— Mrs. J. L. Keep.

Brown Cake.

One and one-half cups C sugar; Y^ cup butter; 2 eggs; 3^ cup sweet milk; 2 cups flour; 1 cup chopped raisins; 1 teaspoon cinna- mon; 34 teaspoon cloves; dash of nutmeg; 1 teaspoon soda, dis- solved in the milk. Bake slowly in a loaf.

— Mrs. T. V. Engstrom.

French Fruit Cake. One-half pound butter; 3 cups sugar; yolks of 6 eggs, well beaten; 1 cup sweet milk; 2 cups brandy; 1 pound raisins; Y^ pound currants; shell 2 pounds of mixed nuts and break in small pieces; citron and figs as wanted; grated rind and juice of 2 lemons; fruit and nuts well dredged with flour before mixing; flour to stiffen. Lastly add whites of eggs and 4 tablespoons baking powder.

— Leola Arnold.

Fruit Cake.

Two cups brown sugar; 1 cup molasses; 1 cup coffee (as for table); 4 eggs; 1 teaspoon soda; 4 cups flour; % cup butter; 2 tea- spoons cinnamon; 2 teaspoons cloves; 1 teaspoon grated nutmeg; 1 pound raisins; 1 pound currants; citron and orange peel.

—Mrs. Du Plain.

Scripture Cake.

One cup butter. Judges 5, 25; 2 cups sugar, Jeremiah 6, 20; 33^ cups flour, 1 Kings 4, 22; 2 cups raisins, 1 Samuel 30, 12; 2 cups figs, 1 Samuel 30, 12; 1 cup almonds, Genesis 43, 11; 1 cup water,

CAKES, CAKE FILLINGS AND FROSTINGS, GINGERBREAD. 235

Genesis 24, 20; 6 eggs, Isaiah 10, 14; 1 large tablespoon honey, Exodus 16, 13; 3 teaspoons baking powder. Gal. 5, 9; sweet spices to taste. Kings 10, 2; a little salt, Leviticus 2, 13.

Devil's Food.

One cup sour milk; 1 teaspoon soda; 3^ cup shortening (lard

or butter); 13^ cups sugar; 1 egg; M cake Baker's chocolate; flour

to make batter.

— Mrs. Arthur Thro.

Chocolate Loaf Cake.

Grate J^ bar of chocolate. Pour over it 3^ cup of hot water. Cream 13^ cups sugar and Y^ cup butter. Add 2 eggs, 3^ cup sour milk, Yi teaspoon soda, 1 tablespoon vanilla. Add chocolate. Then stir in 234 cups of flour. Bake 45 minutes in a loaf.

— Leola Arnold.

White Pound Cake.

Whites 14 eggs; 1 pound sugar; Y2 pound butter; 1 pound flour; 2 teaspoons baking powder sifted into flour, and about 2 table- spoons water and flavoring. Beat butter and sugar to a cream. Then add the water, then the whites of eggs and flour alternately.

— Mrs. L. F. Haehnlen.

Yellow Pound Cake.

Ten eggs; 1 pound powdered sugar; 1 pound flour; 14 ounces butter; wine glass of brandy; teaspoon grated nutmeg; lemon flavoring and 1 teaspoon baking powder. Beat butter and sugar to a cream, then add the beaten yolks, then the beaten whites and flour alternately and bake slowly in a moderate oven.

— Mrs. L. F. Haehnlen.

Citron Pound Cake.

One pound sugar; 1 pound butter; 1 pound flour; 1 pound cit- ron, cut very fine; 10 eggs, beaten separately. Cream butter and sugar, add yolks and flour. Beat vigorously 15 minutes, then add citron and lastly the whites. Bake 1 hour in a moderate oven, being careful not to have it too hot at first.

— Mrs. Walter Forbes.

236 THE MENDELSSOHN CLUB COOK BOOK.

Sponge Cake No. I.

Three eggs, well beaten; salt; 1 cup sugar; 1 cup flour; 2 tea- spoons baking powder; 3^ cup boiling water added at the last. Flavor to taste. Grease pan and also sprinkle with flour before turning in the batter.

— Mrs. T. V. Engstrom.

Sponge Cake No. II.

One coffee cup sugar; 1 coffee cup of flour; 1 teaspoon baking powder. Mix together, make a hole in the center and break 4 eggs and 4 tablespoons water, 1 teaspoon extract to flavor.

— Josephine Phinney.

Sponge Cake No. III.

Six eggs; IJ^ cups sugar; 13^ cups flour; l-^ teaspoon cream of tartar; pinch of salt; 3^ teaspoon vanilla. Beat yolks to a froth, add sifted sugar. Whip whites to a foam, add salt and cream of tartar and continue beating until very stiff. Then fold into the yolks and flavor. Lastly fold in lightly the flour which has been sifted 4 times. Bake in a slow oven 25 to 45 minutes.

— Mary Walton.

Roll Jelly Cake.

Two eggs, beaten to a froth; j^ cup sugar; 3^ cup flour; 1 tea- spoon baking powder; 2 tablespoons of milk. Bake in shallow pan and when done turn out on a towel and spread with jelly and roll while hot, wrapping the towel around to keep in shape until cool.

— Mrs. Chandler Starr.

Scioto Sponge Cake.

Mix 1 cup granulated sugar; 1 teaspoon cinnamon; 3^ teaspoon cloves; one-eighth teaspoon nutmeg; 3€ pound grated sweet choco- late. Mix % cup sifted flour; 3^ teaspoon baking powder; 3^ cup chopped nuts; 34 cup sUced citron. Beat well yolks of 6 eggs with 1 tablespoon water. Beat whites of eggs until stiff and dry, then gently fold in the sugar mixture, egg yolks and flour mixture. Line a pan with buttered paper, turn in the mixture, sprinkle gener- ously with chopped nuts and bake in a moderate oven. May also be baked in a sheet. May be iced or simply dusted with powdered sugar.

— Mary Walton.

CAKES, CAKE FILLINGS AND FROSTINGS, GINGERBREAD. 237

German Kuchen.

One pint warm milk; 4 cups flour; ^ cup butter; 1 cup sugar; 3 eggs; 1 cake compressed yeast. Flavor with nutmeg and grated dried orange peel. Mix well. Let rise twice before putting into the oven. Cover the top with beaten whole egg and sugar.

— Mrs. Gork.

Sunshine Cake.

Whites of 7 eggs; yolks of 5; 1}4 cups granulated sugar; 1 cup flour, 3^ teaspoon cream of tartar (scant); pinch of salt added to whites before beating and flavor to taste. Sift, measure and set aside flour and sugar. Beat yolks to a foam. Whip whites to a foam, add cream of tartar and beat until very stiff; add sugar to whites, then the beaten yolks, flavor, and lastly fold flour in hghtly. Bake in a moderate oven from 20 to 40 minutes.

— Mrs. Wm. Thompson.

Angel Food No. I.

Whites of 12 eggs; 1 teaspoon cream of tartar; 1 pinch salt; 13^ cups sugar; 1 teaspoon vanilla; 1 cup pastry flour. Sift flour once, add cream of tartar; then sift 4 times. Then sift flour and sugar together 4 or more times. Add salt to whites of eggs, beat until very stiff; add flavoring and fold the two mixtures together very lightly. Put in an ungreased tin and bake in a moderate oven about 45 minutes. When cake has risen above top of the pan, increase the heat and finish baking rapidly. When the cake is done it begins to shrink. Let it shrink back to the level of the pan and then remove and invert to cool.

Angel Food No. IL

Whites of 9 eggs; 13^ cups granulated sugar; 1 cup pastry flour; 3^ teaspoon cream of tartar; 1 pinch of salt; flavor to taste. Mix and bake as above.

Angel Fruit or Nut Cake.

Add to angel food dough 3^ cup of any kind of chopped can- died fruit, nuts, raisins, cocoanut, angelica or a mixture of any of the above.

238 THE MENDELSSOHN CLUB COOK BOOK.

White Cake.

One cup sugar; 3^ cup butter (part lard may be used); whites 4 eggs; }/2 cup milk; 2 cups flour; 2 teaspoons baking powder; pinch of soda. Flavor with vanilla.

— Elizabeth Tyrell.

Feathery White Cake.

One-half cup of milk; 3^ cup butter; 13^ cups powdered sugar; 6 eggs, whites (beaten stiff); 2 cups pastry flour; 13^ rounded tea- spoons baking powder; 3^ teaspoon salt. Flavor with almond and lemon, equal parts If nuts are used in the filling, omit the lemon.

— Mrs. Wm. Thompson.

Hickory Nut Loaf Cake.

Two cups sugar; 1 cup butter; 1 cup milk; 3 cups flour; 2 teaspoons baking powder; 2 cups broken hickory nut meats; whites of 6 eggs. This recipe may be divided for a smaller loaf.

— Mrs. S. R. Somers.

Burnt Sugar Cake.

One and one-half cups sugar; 3^ cup butter; cream well, add

1 unbeaten egg yolk; cream well, add another yolk; cream well 1 teaspoon vanilla, 3 teaspoons burnt sugar; cream well 23^ cups flour,

2 heaping teaspoons baking powder, 1 cup cold water. Add water and flour alternately; put baking powder in with the last half cup water. The secret of this cake is to cream well. For frosting, add 2 teaspoons burnt sugar to plain frosting.

— Anna Donahue Nohe, Louisiana.

Sour Cream Cake.

One cup sour cream; 1 cup sugar; 1 egg; 1 cup flour; a pinch

salt; 1 teaspoon soda; 1 teaspoon vanilla.

— Mrs. Guy Smith.

Grandmother's Yeast Cake.

Two coffee cups sponge; 2 teacups sugar; 2 eggs; 3^ cup but- ter in. a little flour; soda size of a kernel of corn; 1 teaspoon each of all kinds of spices; 1 cup fruit. Put in oven and leave door open for Yi hour. Close door and bake as other cake.

— Mrs. Charles Reitsch.

CAKES, CAKE FILLINGS AND FROSTINGS, GINGERBREAD.

Marble Cake.

Cream 3^ cup butter; add gradually 1)^ cups sugar, then 1^ cup milk alternately with 2 cups flour sifted with 2 level teaspoons baking powder. To J^ of the mixture add 1 cup chopped raisins, 3^ teaspoon cloves, 1 teaspoon cinnamon, yolks of 3 eggs, beaten lightly. To the other % add 3^ teaspoon vanilla, whites of eggs, beaten dry. Bake in loaf pan, putting in mixture by spoonfuls, alternating colors.

Blackberry Jam Cake.

One cup sugar; scant 3^ cup butter; 3 eggs, beaten separately; 4 tablespoons of sour cream or milk with 1 teaspoon soda; 1 tea- spoon cinnamon; ^ teaspoon nutmeg; 13^ cups flour; 1 cup of any kind of jam; 2 heaping teaspoons baking powder. Bake in 2 sheets

— Mrs. Bird.

Cheap Loaf Cake.

One and one-half cups sugar; 3^ cup butter; 1 cup milk; 3 scant cups of flour; 2 teaspoons baking powder; 1 cup chopped raisins; 1 egg; flavor with lemon or nutmeg. May also be made without the egg.

Blueberry Cake.

One egg, beaten light; % cup sugar; 1 tablespoon butter; ]4

cup milk, good measure, in which dissolve 3^ teaspoon soda; flour

to make as stiff as very soft biscuit dough. Mix 1 teaspoon cream

of tartar and the butter in the flour and add other ingredients,

beating well. Stir in lightly 3^ pint of blueberries which have been

— Mrs. Wm. Walton.

Dutch Apple Cake.

Sift together 2 cups of flour, 3^ teaspoon salt and 2>}/2 level teaspoons baking powder. With tips of fingers work in )4 cup butter. Beat 1 egg, add % cup milk and stir into the dry ingredi- ents. Spread the mixture into a shallow baking pan. Have ready, pared and cored neatly, 4 or 5 apples. Press these in even rows down into the dough, leaving an edge of dough all around the ap- ples. Sprinkle with cinnamon and currants and the edge of the dough quite thickly with granulated sugar. Bake about 25 min- utes. Good with coffee, or may be served hot with sugar and cream

or hard sauce.

— Mrs. Edward Hkiliger.

240 THE MENDELSSOHN CLUB COOK BOOK.

Peach Tea Cake.

One large tablespoon equal parts butter and lard; 3^ cup sugar; }/2 cup milk; 1 beaten egg; 2 cups flour; 1 teaspoonful baking pow- der. Turn into shallow baking pan. Do not have batter more than }/2 inch deep. Cover with shced peaches. Sprinkle with sugar and cinnamon. Bake 30 minutes.