Things Mother Used to Make/Cakes

by Lydia Maria Gurney

CAKES

Filled Cookies

• 1 Cupful of Sugar
• ½ Cupful of Butter or Lard
• 1 Cupful of Milk
• 3½ Cupfuls of Flour
• 2 Teaspoonfuls of Cream of Tartar
• 1 Teaspoonful of Soda
• 1 Tablespoonful of Vanilla

Roll thin and cut with a cooky-cutter.

Filling for Cookies

• 1 Cupful of Chopped Raisins
• ½ Cupful of Sugar
• ½ Cupful of Water
• 1 Teaspoonful of Flour

Cook this until thick, being careful not to burn it. Place cookies in a well-buttered pan, spread on a teaspoonful of the filling and cover with another cooky. Bake in a moderate oven.

Sugar Cookies

• 1 Cupful of Sugar
• ½ Cupful of Butter
• 2 Tablespoonfuls of Milk
• 1 Egg
• 2 Teaspoonfuls of Cream of Tartar
• 1 Teaspoonful of Soda
• 1 Teaspoonful of Lemon Extract
• Flour enough to roll

Beat the butter, sugar and egg together, add the milk, stir the cream of tartar and soda into the flour dry. Stir all together and roll.

Cream Cake

• 2 Eggs
• 1 Cupful of Cream (sour preferred)
• 1 Cupful of Sugar
• 2 Cupfuls of Flour
• 1 Teaspoonful of Soda
• ½ Teaspoonful of Salt
• Flavor with Lemon

Stir the soda into the cream; beat the eggs; add sugar, salt, flour and cream; last of all, the flavoring.

Delicious Cake without Eggs

• 1 Cupful of Thick, Sour Milk
• 1 Cupful of Sugar
• ½ Cupful of Butter
• 2 Cupfuls of Flour
• 1 Cupful of Chopped Raisins
• Pinch of Salt
• 1 Teaspoonful of Soda
• 1 Teaspoonful of Cinnamon
• ½ Teaspoonful each of Cloves and Nutmeg

Stir the soda into the sour milk, add melted butter and sugar, salt and spices. Put the flour over the raisins and stir all together. This will make one loaf or twelve little cakes in gem-pans.

Feather Cake

• 2 Cupfuls of Sugar
• 3 Eggs
• Butter the size of an Egg
• 1 Teaspoonful of Cream of Tartar
• ½ Teaspoonful of Soda
• 3 Cupfuls of Flour
• 1 Cupful of Milk
• Flavor with Almond
• Beat fifteen minutes

Cream together the butter and sugar. Add the well-beaten eggs, then the milk. Beat together. Put soda and cream of tartar into the flour, dry. Stir all together with the flavoring. This will make two small loaves.

Old-time Gingersnaps

• 1 Cupful of Molasses
• ½ Cupful of Butter or Lard
• 1 Teaspoonful of Soda
• 1 Teaspoonful of Ginger

Boil the molasses five minutes. Remove from the fire, and add soda, butter and ginger. When cooled a little, stir in the flour until thick enough to roll, then roll thin as a postage-stamp. Cut with a cooky-cutter, and bake in a hot oven, being careful not to burn. Shut in a tin pail. These will keep for a long time.

Gold Cake

• 1 Cupful of Sugar
• ½ Cupful of Butter
• Yolks of 4 Eggs
• Whites of 1 Egg
• ½ Cupful of Milk
• ½ Teaspoonful of Cream of Tartar
• ¼ Teaspoonful of Soda
• 1¾ Cupfuls of Flour
• Flavoring

Cream butter and sugar together. Add the well-beaten eggs, milk, flavoring and flour into which the cream of tartar and soda have been stirred. Bake thirty minutes in a moderate oven.

Hermits

• 1 Cupful of Sugar
• ½ Cupful of Molasses
• ⅔ Cupful of Butter
• 2 Eggs
• 1 Cupful of Raisins, Chopped Fine
• 2 Tablespoonfuls of Milk
• 1 Teaspoonful of Soda
• 1 Teaspoonful of Cinnamon
• 1 Teaspoonful of Nutmeg
• ½ Teaspoonful of Cloves
• Flour enough to roll

Cream the butter and sugar together, beat the eggs, add to the butter and sugar, then stir in the molasses, milk and spices. Add the raisins which have been covered with flour, and, last of all, the flour into which the dry soda has been sifted. Roll thin and cut with cooky-cutter.

Jumbles

• 2 Cupfuls of Sugar
• 1 Cupful of Butter
• ½ Cupful of Milk
• 2 Eggs
• 1 Teaspoonful of Soda
• 2 Teaspoonfuls of Cream of Tartar
• 1 Teaspoonful of Lemon
• Flour enough to roll

Cream together the butter and sugar. Stir into the well-beaten egg. Add milk. Stir cream of tartar and soda into the flour, dry. Beat all together and flavor. Cut into rings and bake in a well-greased pan.

Nut Cake

• 1 Cupful of Sugar
• ½ Cupful of Butter
• ½ Cupful of Milk
• 2 Eggs
• 2 Cupfuls of Flour
• 1 Teaspoonful of Cream of Tartar
• ½ Teaspoonful of Soda
• 1 Cupful of Hickory Nut Meats, or English Walnuts

Cream the butter and sugar together, then add the well-beaten eggs and milk and put the soda and cream of tartar into the flour. Stir all together, adding nut meats, covered with flour, last.

Oatmeal Cookies

• 2 Eggs
• 1 Cupful of Sugar
• 1½ Cupfuls of Oatmeal or Rolled Oats
• ⅔ Cupful of Cocoanut
• ¼ Teaspoonful of Salt
• ½ Teaspoonful of Vanilla
• 2 Tablespoonfuls of Butter

Cream the butter and sugar together and add the well-beaten eggs. Add the remainder of the ingredients and drop on a well-greased baking-pan. Bake in a moderate oven, from fifteen to twenty minutes.

One, Two, Three, Four Cake

• 1 Cupful of Butter
• 2 Cupfuls of Sugar
• 3 Cupfuls of Flour
• 4 Eggs
• ⅔ Cupful of Milk
• 2 Teaspoonfuls of Cream of Tartar
• 1 Teaspoonful of Soda

Cream the butter and sugar together and add the well-beaten eggs; beat all and add milk; beat again. Sift the cream of tartar and the soda into the flour; stir all together. Bake in a slow oven. This will make two loaves.

Ribbon Cake

• 3 Eggs
• 2 Cupfuls of Sugar
• ⅔ Cupful of Butter
• 1 Cupful of Milk
• 3 Cupfuls of Flour
• 1 Teaspoonful of Cream of Tartar
• 1 Tablespoonful of Molasses
• A little Salt and flavor, Lemon or Almond
• 1 Large Cupful of Raisins
• ¼ Pound of Citron
• 1 Teaspoonful of Cinnamon and Cloves
• A little Nutmeg
• ½ Teaspoonful of Soda

Cream the butter and sugar together, and add the well-beaten eggs and the milk. Mix the salt, soda and cream of tartar, with the flour. Stir all together. Put half of this mixture into two oblong pans. To the remainder add one tablespoonful of molasses, one large cupful of raisins, stoned and chopped, a quarter of a pound of citron sliced thin, one teaspoonful of cinnamon and cloves, a little nutmeg, and one tablespoonful of flour. Bake in two pans of the same size as used for the first half. Put the sheets together while warm, alternately, with jelly between.

Roll Jelly Cake

• 4 Eggs
• 1 Cupful of Sugar
• 1 Cupful of Flour
• 1 Teaspoonful of Cream of Tartar
• ½ Teaspoonful of Soda
• Pinch of Salt
• 1 Teaspoonful of Extract of Lemon

Beat together eggs and sugar, add salt and extract. Stir into the dry flour the soda and cream of tartar. Mix all together. Bake in a moderate oven, in a large pan, and turn out, when done, on a clean towel, which has been sprinkled with powdered sugar. Spread with jelly and roll while warm.

Silver Cake

• 1 Cupful of Sugar
• ⅓ Cupful of Butter
• 2 Cupfuls of Flour
• Whites of 3 Eggs
• ½ Cupful of Milk
• 1 Scant Teaspoonful of Cream of Tartar
• ½ Teaspoonful of Soda
• Almond Flavoring

Cream together the butter and sugar, add milk and flavoring. Stir cream of tartar and soda into dry flour. Last of all add whites of eggs, beaten to a stiff froth. To make a very good cake, the butter and sugar should be creamed with the hand. Citron also makes it very nice.

Sponge Cake, No. 1

• 3 Eggs
• 1½ Cupfuls of Sugar
• ½ Cupful of Water
• Pinch of Salt
• 1½ Cupfuls of Flour
• 1 Teaspoonful of Cream of Tartar
• ½ Teaspoonful of Soda

Beat eggs and sugar together, add water and salt, then put soda and cream of tartar into the dry flour. Beat all together. Bake slowly.

Sponge Cake, No. 2, Grandmother’s Rule

• 4 Eggs
• Pinch of Salt
• 1 Cupful of Sugar
• 1 Cupful of Flour
• 1 Teaspoonful of Baking-powder

Beat the eggs ten minutes, add sugar, and beat again. Then add the flour, into which has been stirred the baking-powder. Stir all together and flavor. Bake in a moderate oven.