Mary at the Farm and Book of Recipes Compiled during Her Visit Part 49

LIGHT PART.

1-3/4 cups granulated sugar.

1 scant cup b.u.t.ter or a mixture of b.u.t.ter and lard.

Whites of 6 eggs.

1 cup milk.

3 scant cups flour sifted with 2 teaspoons of baking powder.

Flavor with essence of lemon.

DARK PART.

Yolks of 4 eggs.

1/2 cup of a mixture of b.u.t.ter and lard.

3/4 cup milk (scant measure).

1/2 cup brown sugar.

1 tablespoon of mola.s.ses.

2 tablespoons of cinnamon.

1 tablespoon of cloves.

One cup or a little more flour sifted with one teaspoon of baking powder. Place spoonfuls of the dark and light batter alternately in a cake pan until all has been used.

Bake in a moderately hot oven from 45 to 50 minutes.

From this recipe may be made two good sized cakes.

I should advise using one-half the quant.i.ty for both dark and light part of cake called for in recipe, which would make one good sized cake. Should this whole recipe be used, the cake baked from it would be of the size of a very large fruit cake.

MARY'S MOLa.s.sES CAKES

She creamed together 1 cup of light brown sugar and 2 tablespoonfuls of b.u.t.ter. Then added 1 cup of New Orleans mola.s.ses. The mola.s.ses had been allowed to come to a boil, then cooled.

She sifted into the mixture 4 cups of flour alternately with 1 cup of sweet milk in which 2 even teaspoonfuls of soda had been dissolved.

She beat all well together, then added yolk of one large egg, and lastly the stiffly beaten white of the egg. Beat the mixture again and bake in 2 square layer cake pans in a hot oven about 25 minutes. This is an excellent cake if directions are closely followed.

CHOCOLATE ICING FOR MOLa.s.sES CAKE.

Boil 1 scant half cup water with 1 cup sugar until it spins a thread, or forms a soft, firm ball in cold water. Pour slowly over the stiffly beaten white of egg, beating while it is being poured. Melt 2 squares or 2 ounces of unsweetened chocolate by standing the bowl containing it in hot water. Add 1 teaspoonful hot water to chocolate. Stir the egg and sugar mixture slowly into the melted chocolate. Beat until stiff enough to spread on cake.

HICKORY NUT CAKE

1-1/2 cups sugar.

1/2 cup b.u.t.ter.

3/4 cup milk.

Whites of 4 eggs.

1 cup hickory nut meats, chopped.

2 cups flour sifted with 2 teaspoonfuls baking powder.

Mix together as ordinary cake. Bake in a loaf.

"LIGHT BROWN" SUGAR CAKE

Three cupfuls of light brown sugar, 1/2 cup of sweet lard and yolk of one egg creamed together until light. Then add 1-1/2 cups sour milk alternately with 4 cups of flour and 1-1/2 teaspoonfuls of cinnamon; 1-1/2 teaspoonfuls of ginger, 1/2 teaspoonful of cloves and half of a grated nutmeg, 1 tablespoonful of thinly shaved or grated citron is an improvement to cake, but may be omitted. Beat all together, then add 1 teaspoonful of soda dissolved in a small quant.i.ty of the sour milk.

Lastly, add the stiffly beaten white of one egg and one cup seeded raisins dredged with a little flour. Put the cake batter in a large, well-greased fruit cake pan, lined with paper which had been greased and a trifle of flour sifted over, and bake in an oven with a steady heat about one hour and fifteen minutes. This is a very good, _inexpensive_ cake and will keep moist some time if kept in a tin cake box. The fruit might be omitted, but it improves the cake.

"ANGEL FOOD" LAYER CAKE

1 cup and 2 tablespoonfuls granulated sugar.

1-12 cups flour.

1 cup and 2 tablespoonfuls scalded milk.

3 teaspoonfuls baking powder.

Pinch of salt.

Whites of 2 eggs.

Place milk in top part of double boiler and heat to boiling point.

Sift dry ingredients together four times and then pour in the hot milk and stir well together. Lastly, add the stiffly beaten whites of eggs.

Fold them in lightly, but do not beat. The batter will be quite thin.

Do not grease the tins. No flavoring is used. Bake in two square layer tins, put together with any icing preferred. Bake in a moderate oven.

This is a good, economical cake to bake when yolks of eggs have been used for other purposes.

MARY'S CHOCOLATE CAKE

One-half cup of brown sugar, 1/2 cup of sweet milk and 1/2 cup of grated, unsweetened chocolate. Boil all together until thick as cream; allow it to cool.

Mix 1/2 cup of b.u.t.ter with 1/2 cup of brown sugar. Add two beaten eggs, 2/3 of a cup of sweet milk and vanilla flavoring to taste. Beat this into the boiled mixture and add 2 cups of flour sifted with 2 teaspoonfuls of baking powder. Bake in three layers and put together with chocolate icing, or cocoa filling.

COCOA FILLING.

1-1/2 cups pulverized sugar.

1 tablespoonful b.u.t.ter, melted.

2-1/2 tablespoonfuls cocoa.

Place all the ingredients in a bowl and mix to a smooth paste with cold coffee. Flavor with vanilla and spread on cake. Tins cocoa filling should not be boiled.

A CHEAP ORANGE CAKE

2 eggs.

1-1/2 cupfuls sugar.

1 large tablespoonful b.u.t.ter.

1 cup milk.

2 cups flour sifted with 2 teaspoonfuls baking powder.

Juice and grated yellow rind of half an orange.