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milk, vanilla and ½ cup of flour. To the beaten whites of eggs stir ½ cup of flour and mix it with the rest, then add salt and baking powder. Bake in two layers and prepare the filling in the meantime. Milk, yolks of eggs, sugar and vanilla are mixed well and cooked to a thick cream in a double boiler, stirring constantly. When this is cooled off, mix in the beaten whites of eggs and spread the filling between the layers. Put a cocoanut frosting on the cake.
No. 34—GOLD CAKE.
- 1 cup of butter
- 2 cups of sugar
- 6 yolks of eggs
- 1 cup of milk
- 3½ cups of flour
- 1½ heaping tsps. of baking powder
- 1 tsp. of vanilla to taste
Preparation: Cream the butter and mix with sugar, yolks of eggs and vanilla, then add milk and gradually the flour and lastly the baking powder. Butter a cake pan, fill in the dough and bake 1 hour.
No. 35—SILVER CAKE.
- ½ cup of butter
- 1½ cups of sugar
- 1 cup of milk
- 1½ cups of flour
- ½ cup of corn starch
- 1 tbsp. of vanilla
- 2 heaping tsps. of baking powder
- 6 whites of eggs
Preparation: Cream the butter and sugar, add vanilla, milk, gradually the corn starch, then baking powder and lastly the beaten whites of eggs. Put into a buttered pan and bake 1 hour.
No. 36—THEATER CAKE.
- 1 tbsp. of butter
- 2 cups of sugar
- 1 egg
- 1½ tsps. of baking powder
- 1 tsp. of lemon essence or vanilla
- 1 cup of milk
- 1¾ cups of flour
Preparation: Cream the butter with sugar, yolks of eggs and vanilla; add the milk, then flour, baking powder and the beaten whites of eggs. Put into a buttered pan and bake ½ hour.
No. 37—FLAT CAKE.
- 1 lb. of butter
- 1 lb. of sugar
- 8 eggs
- Juice of 2 lemons
- 1½ lemon peels
- 2 lbs. of flour
- 1 heaping tsp. of salt of hartshorn
- A little cardamom
Preparation: The butter is melted, yolks of eggs and sugar are put in and stirred to a cream. Add the grated lemon peel and juice, cardamom and gradually work in the flour. Mix the salt of hartshorn with a little flour and stir it in. Lastly
