Mary at the Farm and Book of Recipes Compiled during Her Visit Part 52

4 egg yolks.

Pinch of salt.

1/2 cup boiling water.

1 large teaspoonful baking powder.

The yolks of eggs left from making "Pennsylvania Dutch Kisses" may be used for this cake by the addition of an extra yolk of egg. Beat the yolks quite light, then add the sugar and beat until light and frothy.

Add the flour sifted with the baking powder and salt. Lastly, add the half cup of boiling water. Bake in a rather quick oven from 25 to 30 minutes in two square layer cake pans. Cover cakes first ten minutes until they have risen. When baked turn cakes out of pans on to a cloth. Take one at a time from the oven, spread as quickly as possible with a tart jelly, either currant or grape, and roll as quickly as possible, as when the cakes become cool they cannot be rolled without breaking. Roll up in a cloth and when cool and ready to serve slice from end of roll. These cakes are very nice when one is successful, but a little difficult to get just right.

AUNT SARAH'S CINNAMON CAKE

1 cup sugar.

2 cups flour.

1 egg.

1-1/2 teaspoons baking powder Piece of b.u.t.ter the size of egg.

Pinch of salt.

1 cup milk.

A little grated nutmeg.

Beat the b.u.t.ter to a cream and gradually add the sugar. Then add the unbeaten egg and beat all together thoroughly. Add milk and flour and beat hard for five minutes. Add baking powder, salt and nutmeg. Pour into two small greased pie-tins and before putting in oven sprinkle sugar and cinnamon over top. This is an excellent breakfast cake, easily and quickly made.

"GELB KUCHEN"

Mary's Aunt taught her to make this exceptionally fine cake, yellow as gold, in texture resembling an "angel cake," from the following ingredients: The whites of 6 eggs, yolks of 3 eggs, 3/4 cup of fine, granulated sugar, 1/2 cup of high-grade flour, 1/2 teaspoonful of cream of tartar (good measure), a few drops of almond extract or 1/2 teaspoonful of vanilla.

Mix ingredients together in the following manner: Sift sugar and flour separately 3 times. Beat yolks of eggs until light, add sugar to yolks of eggs and beat to a cream. The whites of eggs were placed in a separate bowl and when partly beaten the cream of tartar was sifted over and the whites of eggs were then beaten until dry and frothy. The stiffly beaten whites of eggs were then added alternately with the flour to the yolks and sugar. Carefully fold in, do not beat. Add flavoring, pour batter in a small, narrow bread tin, previously brushed with lard, over which flour had been dusted. The cake when baked may be readily removed from the tin after it has cooled.

Bake cake in a very moderate oven about 60 minutes. After cake has been in oven 15 or 20 minutes increase heat of oven. An extra fine, large cake may be baked from this recipe if double the quant.i.ty of ingredients are used.

DEVIL'S FOOD CAKE

2 cups brown sugar.

1/2 cup b.u.t.ter and lard, mixed.

2 eggs.

1/2 cup boiling water.

2 ounces Baker's chocolate.

2 cups flour.

1 teaspoonful soda.

1/2 cup sour cream or milk.

Cream b.u.t.ter and sugar and add yolks of eggs; then sour milk into which the soda has been dissolved. Add hot water, then the eggs. Bake in layers or loaf. Ice with boiled chocolate icing. If a little of the sour milk is saved until last, the soda dissolved in that, and then added to the cake batter, it will give a brick red appearance. This is an excellent cake.

A CHEAP COCOANUT LAYER CAKE

Cream together 1 cup sugar, 1/4 cup b.u.t.ter, 1 egg (white of egg beaten separately), add 3/4 cup milk, 2 cups flour sifted with 2 teaspoonfuls baking powder. The stiffly beaten white of egg added last. Bake in two layers. For the filling, to put between layers, beat the white of one egg to a stiff, dry froth; add one tablespoonful of sugar, mix together, spread between layers of cake and on top and over this strew freshly grated cocoanut Grate cocoanut intended for cake the day before using. After it has been grated toss up lightly with a fork and stand in a cool place to dry out before using.

LADY BALTIMORE CAKE

1 cup b.u.t.ter.

2 cups sugar.

3-1/2 cups flour.

1 cup sweet milk.

Whites of 6 eggs.

2 level teaspoonfuls baking powder sifted with the flour.

1 teaspoonful rosewater.

Mix in the usual way and bake in three layers.

ICING FOR CAKE.

Dissolve 3 cups of sugar in a cup of boiling water. Cook until it spins a thread, about ten or twelve minutes. Take from fire and pour over three stiffly beaten whites of eggs, then add a cup of nut meats (blanched and chopped almonds). One cup of chopped raisins may also be added if liked. Stir until thick and creamy. Allow cake to get cold before icing.

One-half this recipe for icing will be sufficient for an ordinary cake.

AN INEXPENSIVE "WHITE FRUIT CAKE"

3 cups sugar.

3 eggs.

1 lb. seeded raisins.

1 cup milk.

1 cup b.u.t.ter.

1 lb. currants.

1 lb. chopped almonds.

Flavor with almond extract.

4 cups flour sifted with 2 teaspoonfuls of Royal baking powder.

1/2 lb. figs.

1/4 lb. citron.

Beat to a cream sugar, b.u.t.ter and yolks of eggs. Then add milk and flour alternately and fruit and almonds. Lastly, add stiffly beaten whites of eggs. Flour fruit before adding. Chop figs. Cut citron fine or shave it thin. This is a cheaper recipe than the one for a "Christmas fruit cake," but this is a very good cake.

A GOOD AND CHEAP "WHITE CAKE"

2 cups sugar.

1/2 cup b.u.t.ter and lard, mixed.

1 cup milk.

Add a few drops of almond flavoring.

3 cups flour.

2 teaspoonfuls baking powder.

Whites of five eggs.

Cream together the b.u.t.ter and sugar, add flour sifted with baking powder alternately with the stiffly beaten whites of eggs. The five yolks of eggs left from baking white cake may be used when making salad dressing. Use five yolks instead of three whole eggs, as called for in recipe for salad dressing.

CHOCOLATE ICING (VERY GOOD)