Custard for Cake

One pint of milk, two large teaspoons of sugar, one of corn-starch, the yolks of two eggs. When cold add the whites, beaten and flavor to taste.  [Source: Watson's Magazine, July 1906, Transcribed by C. Anthony]

Sponge Cake

Six eggs, leave out whites of 3, 2 1/2 cups flour, 2 cups sugar, 1 cup boiling water, 1 tablespoon baking powder, a pinch of salt, juice 1 green lemon. Beat yolks of eggs and sugar until very light; then add the whites of 3 eggs beaten light; then boiling water; then the flour, warmed and sifted several times, and the baking powder sifted in the flour at the last. Frosting: 1 pound of pulverized sugar, 1/2 teacup boiling water, the whites of 3 eggs. Boil the sugar until it ropes from the spoon, then pour in a thin stream on the stiff beaten whites. Flavor. Make as layer cake, the icing between and on top.--Mrs. Mary R. K. Fowlkes, Selma, Ala.

[Source: Tested Recipe Cook Book, Compiled by Mrs. Henry Lumpkin Wilson, 1895, Transcribed by C. Anthony]

Transparent Pie

2 c. sugar
1 c. heaping butter
3 eggs

Beat the eggs and sugar together; melt the butter and pour into the well-beaten egg and sugar. Set in a pan of hot water and stir vigorously to thoroughly blend the butter and eggs and sugar. Pour into pie crusts and bake in a rather slow oven until brown. Grace Solomon Partridge (Alabama).  [Source: The Home Cookbook for the Benefit of The Children's Summer Home of Cinnaminson, N.J., 1914, Transcribed by C. Anthony]

White Fruit Cake

One lb. flour, 1lb. butter, 1 lb. sugar, 1lb. grated cocoanut which must be very fresh, 1 lb. citron cut fine, 1 lb. almonds blanched and cut into small pieces, 12 eggs. This is mixed and baked the same as Black Fruit Cake, though it does not require quite so long a time to cook. Mrs. Sallie Howard Bush, Birmingham, Alabama.  [Source: The Home Queen Cookbook, 1893, Transcribed by C. Anthony]



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