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Any Good Grocer

From an old cookbook · modernised transcription
By Order of the Eastern Star. Humboldt Park Chapter (Chicago, Ill) · From a historical cookbook (Internet Archive) · 395 ingredients
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Why it works: Butter and cream match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 41,494 recipes mention both. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

  1. CAKES AND FROSTINGS 17

  2. Cakes and Frosting

  3. "Her cakes were a poem in flour; You looked, and you longed to devour."

  4. A SPONGE CAKE

  5. One cup sugar, three eggs, one-half cup potato flour, one-half tea- spoonful baking powder, one -quarter teaspoonful salt, flavoring to suit taste. Separate eggs, beating yolks until lemon color, add sugar gradu- ally, sift flour, baking powder and salt, add to sugar and yolks, then add the whites beaten to a stiff froth, then stir in flavoring. This recipe makes eight nice cup cakes. Bake in a moderate oven. Can be served with whipped cream or are very nice with jam and grated cocoanut on top. Frosting may be used — the following is simple: Place a soup bowl in the top of a kettle of hot water, put a square of bitter chocolate and a dessert spoon of butter in the bowl; when melted add one cup of powdered sugar, one teaspoon vanilla and one tablespoon of cream or milk and stir until smooth; when smooth spread on cakes. This makes a glossy frosting and never runs off. This recipe may be baked in a loaf also. Grace M. Hay,

  6. W. M., Austin Chapter.

  7. A QUICK AND CHEAP CAKE

  8. Put two eggs in a cup and fill with milk, one cup sugar, one and one -half cups flour, two teaspoonfuls baking powder, two tablespoonfuls of melted butter, vanilla; place all ingredients in a bowl together and beat instead of stirring. Jennie Jj. M. Rust.

  9. ANGEL FOOD

  10. Whites of eleven eggs beaten very stiff, one teaspoonful cream of tartar, one cup flour (sifted five times), one and one-half cups sugar (sifted three times) ; beat eggs one minute, then add cream of tartar, beat five minutes more, add sugar and vanilla, then add flour; bake in moderate oven forty-five minutes. Bertha Jasper.

  11. APPLE SAUCE CAKE

  12. One cup sugar, one -half cup butter, one and one-half cup apple sauce, one and one-half teaspoonsful soda, one-half box raisins, two cups flour; bake slow. Emma McKinney.

  13. APPLE SAUCE CAKE

  14. One and one-half cups flour, one teaspoonful soda, one cup sugar, one cup unsweetened apple sauce, one-third teaspoonful salt, one cup raisins (washed, dried and floured), one teaspoonful ground nutmeg, one teaspoonful ground cinnamon, one-half teaspoonful ground cloves, one tablespoonful melted shortening; mix and sift dry ingredients, add apple sauce and melted shortening, last of all the floured raisins. Bake in a loaf about forty- five minutes to one hour in a slow oven.

  15. Nellie Barling.

  16. ARMY LAYER CAKE

  17. Two cups brown sugar, two tablespoonfuls cocoa, one tablespoonful lard, one cup buttermilk, two cups flour, one teaspoonful soda.

  18. Dessie Reynolds.

  19. 18 CAKES AND FROSTINGS

  20. APPLE SAUCE CAKE

  21. One cup of sugar, one-half cup of butter, one cup of unsweetened apple sauce, one level teaspoonful baking- soda dissolved in apple sauce, one teaspoonful nutmeg, one and one-half teaspoonful cloves, one tea- spoonful cinnamon, two cups tor more) flour, two-thirds cup seeded raisins, one-half cup nut meats.

  22. BLUEBERRY TEA CAKE

  23. Two rounding tablespoonfuls butter, one cup sugar, one egg, one cup milk, two and one-half cups flour, two rounded teaspoonfuls baking powder, one cup blueberries, one pinch of salt; mix in order given; serve warm with butter. Clarissa Hasenbalg.

  24. W. M., -Madison Chapter.

  25. BROWN FRUIT CAKE

  26. Boil together for three minutes one cup of brown sugar, one cup of cold water, two cups of raisins, one-third cup lard, one teaspoonful of cinnamon, one teaspoonful of nutmeg, one teaspoonful of ginger, one- fourth teaspoonful of cloves; when cool add one heaping teaspoonful of soda dissolved in one-fourth cup of water, two cups of flour sifted with pinch of salt and one-half teaspoonful of baking powder; beat all well and bake in slow oven. Ellen W. Hansen.

  27. BUTTER FILLING

  28. Beat one-third pound unsalted butter ten minutes then add, a little at the time, one-half cup powdered sugar, one-half cup warm coffee, one beaten egg, one teaspoon vanilla; beat all together thoroughly.

  29. Marie Baumgarten.

  30. BURNT SUGAR LAYER CAKE

  31. One-half cup butter, one and one-half cups sugar (granulated. unburned), one cup water, two eggs beaten separately, three table- spoonfuls burnt sugar (one cup sugar in very hot pan; stir until brown, then add one-half cup hot water to make a syrup, using three table- spoonfuls of this syrup), one teaspoonful vanilla, two teaspoonfuls baking powder, two cups flour. Filling: Three tablespoonfuls gelatine dissolved in three-quarters of a cup hot water, one teaspoonful vanilla, one pound powdered sugar; beat one-half hour.

  32. Lillian Hill Taylor, \Y. M.. Siloam Chapter.

  33. CARROT CAKE

  34. < »ne cup grated carrots, two cups sugar, two- thirds cup shortening. two cups milk, four cups flour, one cup raisins, four teaspoonsful baking powder; flavor with nutmeg and cinnamon.

  35. Lillian Cermak, W. M.; Millard Chapter.

  36. CHOCOLATE FROSTING

  37. Two squares grated chocolate, yolk of one egg, one tablespoonful of butter and quarter cup of milk; boil until thick, s>et aside to cool and add enough powdered sugar to make quite thick.

  38. Milada R. Koren, W. M. of Prague Chapter.

  39. CAKES AND FROSTINGS lit

  40. CLUB CAKE

  41. ( )ne cup cornstarch, one cup milk, one cup butter, two cups sugar, two cups flour, whites of seven eggs, two teaspoonfuls baking powder; flavor with rose or almond. Ella Lawson.

  42. COCOANUT CAKE

  43. one-half cup butter, one cup sugar, one-half cup shredded cocoanut, two eggs, one-half cup milk, one and three-quarters cups flour, one teaspoon baking powder, flavoring. Beat the butter and sugar to a cream; add the cocoanut and egss; then add the milk and sifted flour and baking powder. Esther Stevens, P. M.

  44. CONSERVATION COCOA CAKE

  45. One cup sugar, one-third cup cocoa, one tablespoonful butter, pinch of salt, one egg yolk; cream these ingredients together then add one cup milk, two cups flour, one teaspoonful baking powder, one-half tea- spoonful soda, and fold in the white of one egg beaten stiff; bake in two layers and put together with frosting made of milk and confee tioner's sugar; flavor with vanilla. Xellie I. Xeely.

  46. CORN STARCH LOAF CAKE

  47. Two cups sugar, one cup butter, one cup milk, three eggs, two cups flour, one and one-half teaspoonfuls baking powder, one-half cup corn- starch, vanilla; cream butter and sugar; add eggs, well beaten, then milk; sift flour, cornstarch and baking powder together three times; then mix and beat well; bake in slow oven about one hour.

  48. Anna Puerkel.

  49. CREAM PUFFS

  50. One-half cup butter, one cup boiling water, one cup flour, four fggs; put butter and water in a saucepan and place over lire; as soon as it begins to boil add flour, all at once, and stir briskly until the mix- ture leaves the sides of the pan; remove from fire; when cool add one unbeaten egg and beat; add another egg and beat and so on until four have been added; drop by spoonfuls on buttered pan, two inches apart; bake thirty to forty minutes or until puffs are firm and crusty; when cool slit and fill with whipped cream.

  51. Dagmar Stevens, W. M.

  52. CREOLE FROSTING

  53. One-half cup white sugar, three tablespoonfuls of water; place on stove and boil until threads; take off fire and add one-half cup brown sugar, beat up good and pour into beaten white of an egg, and then add flavoring. Jennie Rust.

  54. CRUMBLE CAKE

  55. Six eggs beaten separate, one cup sugar, one-half pound dates mixed with three scant tablespoonfuls flour, one teaspoonful baking powder, one teaspoonful vanilla, one-half pound shelled walnuts, three tablespoonfuls hard bread crumbs; bake in a round loaf pan about forty-five minutes; when cake is baked and cool, crumble cake on a lar^e plate and serve with whipped cream.

  56. Jennie Johnson.

  57. 20 CAKES AND FROSTINGS

  58. CHOCOLATE LOAF CAKE

  59. One and one-quarter cups sugar, one-half cup butter, two eggs, two cups flour, three teaspoonfuls baking powder, one cup milk, three level tablespoonfuls cocoa, one teaspoonful vanilla; cream butter, add sugar and yolks of eggs well beaten; then add alternately the flour, in which the baking powder has been sifted, and the milk; add stiffly beaten whites, cocoa and vanilla; stir in a few chopped nuts, if desired; use a boiled frosting. Emilie Adam.

  60. CRUMB CAKE

  61. One cup sugar, three-quarters of a cup butter, two cups flour, two teaspoonfuls baking powder; rub all together as for pie crust; take off one-half cup crumbs, put two unbeaten eggs and three-quarters of a cup milk into crumbs and beat well; then sprinkle dry crumbs on top of dough and bake quickly. Elenora Oppenhagen.

  62. DATE CAKE

  63. One cup brown sugar, three eggs, pinch of salt, one cup shelled walnuts, one pound dates (washed and stoned), one small cup flour, one and one-half teaspoonful baking powder; bake in loaf form; mod- erate oven; serve with whipped cream or sliced as fruit cake.

  64. Elsie J. Otto, W. M. Ravenswood Chapter.

  65. DATE CAKE

  66. One-half package of dates cut in small pieces, one cup boiling water; add one teaspoonful soda and pour over dates cream, one cup sugar, one tablespoonful butter, one tablespoonful lard, one egg; then add flavoring and one and one-half cups of flour; lastly stir in dates, water and soda; bake in form or loaf in slow oven thirty-five or forty minutes. Anna Ekluno".

  67. DATE CAKE

  68. One cup sugar, one tablespoonful butter, one egg (white beaten separately), one and one-third cups flour, one cup dates or one-half package, one teaspoonful baking soda; sprinkle soda on dates, then pour one cup boiling water over dates; one cup nuts, one pinch salt; bake in slow oven thirty-five or forty minutes.

  69. Iberia Gould.

  70. DEVIL'S FOOD

  71. Cream one-half cup butter with two cups sugar, add yolks of five eggs beaten, two-thirds cup grated chocolate, three teaspoonfuls vanilla, one cup sour milk, two cups flour, one level teaspoonful soda dissolved in a little hot water, and last the beaten whites of five eggs.

  72. DEVIL'S FOOD CAKE

  73. Two cups very dark brown sugar (maple flavor), one-half cup but- ter, one-half cup sour milk, one-half cup boiling water, two eggs, on-1 teaspoon soda, one teaspoon baking powder, one -half cup bitter choco- late, heated on stove, three cups flour; add boiling water last. Filling: Two cups brown sugar, one-half cup butter, one-half cup milk, boil all together and beat to a cream, add vanilla last.

  74. Jennie Papin, W. MM Justice Chapter.

  75. CAKES AND FROSTINGS 21

  76. DEVILS FOOD

  77. One heaping cup sugar, one-half cup butter, three eggs, one and one -half cups flour (may be mixed with rice flour), two teaspoonfuls cocoa (sift together), one-half cup sour milk, one-half cup boiling water, add one teaspoonful baking soda; bake in layers or sheet.

  78. Anna Eklund.

  79. DELMONICO CAKE

  80. One cup sugar, one-half cup butter, two eggs, one cup sour milk, one-half teaspoonful soda dissolved in milk, one teaspoonful baking" powder, two cups flour, pinch of salt, one-half cup each cooked prunes and walnuts (chopped); bake in layers and put together with any desired frosting.

  81. Emilie Adam.

  82. DROP CAKE

  83. Two eggs, one cup sugar, two tablespoonfuls flour, one teaspoonful baking powder, one cup chopped dates, one cup chopped nuts; serve with whipped cream. Addie Swanson.

  84. DROP CAKE

  85. Four well-beaten eggs, one and one-half cups sugar, one cup flour, one teaspoonful baking powder, two cups cut up dates, two cups broken walnuts; bake about thirty-five minutes in flat pan.

  86. Elenora Oppenhagen.

  87. ECONOMICAL FRUIT CAKE

  88. One-half cup butter, two cups brown sugar, one pound raisins, one pound currants, one-half pound citron, one cup molasses, one egg, one- half teaspoon cinnamon, one-half teaspoon cloves, pinch of salt, one cup warm coffee, three cups flour, one teaspoon baking powder. Wash the fruit thoroughly and put it in a warm place to dry. Beat the butter and sugar to a cream; add the egg, fruit and spices; then the flour and coffee alternately and the baking powder last. Line a deep baking pa.i with well-buttered paper; pour the batter into it and bake in a slow oven about three hours. May Mann.

  89. EGGLESS, BUTTERLESS, MILKLESS CAKE

  90. Put into a saucepan and boil three minutes the following: One cup brown sugar, one cup water, two cups raisins or one-half cup cur- rants, one-third cup lard, cne-quarter teaspoonful grated nutmeg, one teaspoonful ground cloves, one teaspoonful ground cinnamon and one-half teaspoonful salt; when cool add one small teaspoonful soda dissolved in a little warm water, add two cups flour sifted with one- half teaspoonful baking powder; bake in rather slow oven; one cup of nut meats may be added, or figs, dates or other dried fruits.

  91. Isabel Agard.

  92. FRENCH CREAM CAKE

  93. Three eggs, one cup sugar, one and one-half cups flour, two tea- spoonful baking powder, three teaspoonfuls water. Filling: One pint milk, two eggs, one cup sugar, one-half cup butter, two teaspoonfuls cornstarch, vanilla. Elizabeth Jahnke.

  94. CAKES AND FROSTINGS

  95. FAIRY LOAF CAKE

  96. Four eggs, beaten separately; one and one-quarter cups granulated sugar, three-quarters cup butter, one-half cup milk (sweet), two and one-half cups flour, one teaspoon cream tartar, scant one-half tea- spoon soda, flavor to taste. Method: Sift flour once, then measure, add soda and sift three times; cream butter and sugar thoroughly; beat yolks to a very stiff froth and stir into the butter and sugar; whip whites to a foam, add cream of tartar and whip until very stiff; add milk, then whites of eggs, then flour, then flavor and stir very hard. Bake forty or fifty minutes. Dagmar Stevens, W. M.

  97. FIG CAKE

  98. One cup chopped figs, one cup boiling water, one teaspoonful soda (let cool), one cup chopped nuts, one cup sugar, one -half cup butter, three eggs (save whites for frosting), two level cups flour (may be mixed with rice flour), pinch salt, add flavoring; bake in layer or form. Filling for layer: Two cups brown sugar, one-half cup water; boil until threads, then add to beaten whites and beat; flavor.

  99. Anna Eklund.

  100. One and one-half cup powdered sugar, mix with one-half cup melted butter, four teaspoonfuls of cream; flavor with vanilla; chopped nuts on top. Grace L. Pierce,

  101. W. M., Albany Park Chapter.

  102. GENTLEMEN'S FAVORITE

  103. One cup butter, two cups sugar, one cup milk, three cups flour, five eggs beaten separately, two teaspoonfuls baking powder; bake in layers. Filling for cake: Grate three large apples, put on stove and cook until soft, then add yolk of one egg, one cup sugar, juice and rind of one lemon; cook five minutes longer, then spread between layers of cake. Ella Lawson.

  104. GOOD DEVIL'S FOOD

  105. One cup sugar, one-half cup butter, one egg, one cup sour milk, one teaspoonful soda, three squares bitter chocolate dissolved in one- half cup milk, two cups flour, vanilla; bake in shallow pan or layers.

  106. Christine Vorpahl.

  107. GOOD SPONGE CAKE

  108. Three eggs beaten separately, one and one -quarter cups of sugar, one-half cup cold cold water, one and one-half cups white flour, one and one-half teaspoonful baking powder, flavoring to suit; beat the yolks with one tablespoon of cold water, then gradually add the sugar, then the water slowly; sift baking powder with flour, and lastly add the whites of eggs beaten stiff; makes three layers; bake about twenty minutes. Ida Flanigan.

  109. GRAHAM CRACKER CAKE

  110. One-half cup butter, three -quarters of a cup sugar, two eggs, three- quarters of a cup milk; roll twenty-six graham crackers fine, mix one teaspoonful of baking powder into other ingredients, then add beaten whites of eggs and bake in two layers.

  111. FAVORITE TESTED RECIPES 23

  112. 95c for 25 lbs. or less; 3c for each additional pound

  113. over 25 pounds

  114. WET WASH LAUNDRY

  115. 4511-4513 N. Clark Street

  116. Phones Edgewater 5099-3282 H. W. PELLAGE, Mgr.

  117. PHONE SUPERIOR 36 Special Attention Given to

  118. Funerals, Weddings, Banquets and Social Functions

  119. DUNN'S FLOWER SHOP

  120. HENRY C. DUNN

  121. Cut Flowers and Floral Decorations

  122. Palms and Ferns -:- -:- Blooming Plants in Season

  123. 807 No. State Street CHICAGO

  124. HiifWHnifiiHntiiiituiHHiiiiiniiiiuimituiitiiiimuiytiiiDiHHnsiifiHiHimii^

  125. S. I. Nielsen Alex. Baker

  126. "TELL IT WITH PICTURES"

  127. NOTHING MORE APPROPRIATE THAN PICTURES FOR THAT GIFT

  128. THE BAKER STUDIO

  129. has a complete line of Oil, Water Color and Pastel Paintings

  130. Represented by

  131. SVERRE I. NIELSEN

  132. Phone Albany 8918 2530 NORTH KEDZIE BOULEVARD

  133. &lli!l!llilll!lllll!llllllllllllllllll!!lll

  134. The Highest Grade of Telephone

  135. PIANO POLISHING Humboldt 4258

  136. Done in Your Home

  137. JULIUS OEHL

  138. Columbia Grafonolas and Records

  139. MUSICAL INSTRUMENTS

  140. Expert Repairing Piano Tuning

  141. Sheet Music and Strings Spalding's Sporting Goods

  142. 2305 Milwaukee Avenue CHICAGO

  143. Cor. California Avenue

  144. 24 CAKES AND FROSTINGS

  145. GRAHAM CRACKER CAKE

  146. One cup of sugar, three-quarters of a cup of milk, one-third of a cup of butter, three egg yolks, twenty-four graham crackers, one cup of chopped walnuts, two teaspoonfuls of baking powder, beaten whites of three eggs; serve with whipped cream in layers.

  147. Lena Engelhardt.

  148. GRAHAM CRACKER CAKE

  149. One cup sugar, one-half cup butter, two eggs beaten separately, one cup milk, one cup flour, one cup graham crackers rolled fine, two teaspoonfuls baking powder, one-half cup cocoanut or nut meats. vanilla; cream butter and sugar, add eggs and milk; sift flour and baking powder together, then add graham crackers; mix welKand add nuts and vanilla. Makes two layers. Filling: # One pound powdered sugar, one tablespoonful butter, milk enough to make it smooth, vanilla. Anna Puerkel.

  150. GRAHAM CRACKER CAKE

  151. One cup sugar, one heaping tablespoonful butter, two eggs, three- quarters of a cup milk, two and one-half cups cracker crumbs, one heaping teaspoonful baking powder.

  152. ICE CREAM FROSTING

  153. One cup powdered sugar, one tablespoonful butter (cream), one- half teaspoonful vanilla, one tablespoonful cream or milk; grease and flour pans; bake in a moderate oven about twenty minutes.

  154. Marie Konzelman.

  155. JELLY ROLL

  156. Six yolks, beaten with one very scant cup sugar for ten minutes, add the four beaten whites and three-quarters of a cup of flour; bake in a sheet pan; spread with jelly and roll up at once.

  157. Milada Koren. W. M., Prague Chapter.

  158. LEMON APPLE FILLED CAKE

  159. Cream four tablespoonsful butter, add one cup sugar; when creamy add two well-beaten eggs and one-half cup milk; sift one and two- thirds cups flour with two and one-half teaspoonsful baking powder and add gradually to first mixture; bake in loaf tin thirty- five or forty minutes in moderate oven; split in half and put together with

  160. LEMON APPLE FILLING

  161. Mix three-fourths cup sugar and one tablespoonful Hour in saucepan. add three tablespoonsful lemon juice, one tablespoonful cold water, one egg, well beaten, pinch of salt and one apple, pared, cored and grated: heat to boiling point, boil two minutes, stirring constantly; cool before spreading on cake. Coralie Goodall.

  162. MOCHA ICING AND FILLING

  163. one tablespoon butter creamed with one cup confectioners' sugar: add one tablespoon cocoa, two tablespoons strong coffee, one-quarter teaspoon salt and stir uhtil'smobth. ' If too dry add more coffee; if too moist, more sugar. Dagmar' 'Stevens-. W. M.

  164. CAKES AND FROSTINGS

  165. MOCK POUND CAKE

  166. One-half pound pulverized sugar, one-quarter pound butter, three eggs, one-half cup milk, one and three-quarters cups flour, one teaspoon baking powder. Beat the butter and sugar to a cream; add the yolks of the eggs; then alternately the milk and the sifted flour and baking powder. Then beat the whites of the eggs very stiff and stir them into the mixture carefully. Pour into a greased pan and bake one hour in a moderate oven. Ella Lawson.

  167. Two cups sugar, three-quarters of a cup butter, three eggs, one- half cup of milk, one and one-half cups flour (beat well), one-half cup of milk, one and one-half cups of flour (beat again), one teaspoonful vanilla, two teaspoonfuls baking powder, one cup of chopped nuts; bake in moderate oven. Katherine Kallsen.

  168. NUT LOAF CAKE

  169. One-half cup butter, one cup sugar, one-half cup milk, one and three-quarters cups flour, three level teaspoonfuls baking powder, three egg whites, one cup chopped nuts, one-half teaspoonful vanilla; cream butter, add sugar gradually; mix and sift flour and baking powder; add one-half of it and the milk to the sugar and butter; stir until thoroughly blended, add remaining flour, nuts and vanilla; fold in stiffly beaten whites; bake in loaf tin forty minutes.

  170. Dagmar Stevens, W. M.

  171. • One cup sugar, one-quarter cup butter, one egg, one-half cup milk, one and two -thirds cups flour, one and one -half teaspoons baking pow- der, one teaspoon flavoring. Beat the butter and sugar to a cream; add the egg beaten very light, then the milk and flavoring. Sift the flour and baking powder together; add these to the mixture and beat well. Bake about half an hour. Amanda McCulley.

  172. PEACH CAKE

  173. Sift together three times two cups flour, one-half teaspoonful salt, two teaspoonfuls baking powder; add to one beaten egg three-quarters cup milk and stir in; then add one-quarter cup melted butter; turn mixture into a well-buttered baking pan, spreading evenly. Cut peaches in halves or quarters and press into the top of cake; sprinkle over a few currants and a little sugar. Bake one-half hour. Serve hot as a pud- ding with sugar and cream, or with a hard sauce flavored with mace or nutmeg. Jessie Glad.

  174. PLAIN BARLEY CAKE

  175. One-quarter cup fat, three-quarters of a cup sugar, one egg well beaten, two-thirds of a cup milk or water, two cups barley flour, three teaspoonfuls baking powder, one-eighth teaspoonful salt, one cup of raisins; cream the fat and sugar together; add beaten eggs and milk, add the sifted dry ingredients and the raisins; pour into a shallow greased pan and bake about twenty minutes.

  176. Berga Reichel, W. M, Mate L. Chester Chapter.

  177. 26 CAKES AND FROSTINGS

  178. PLAIN BARLEY CAKE

  179. One cup sugar, one-half cup butter (use half butter and half lard if you wish), two eggs, one cup sour milk, one teaspoonful soda, two cups barley flour, one cup raisins; makes a dark cake.

  180. Christine Vorpahl.

  181. PLAIN OR LAYER CAKE

  182. Two cups sugar, one-half cup butter, one cup milk, three cups flour, three eggs, two teaspoonfuls baking powder.

  183. POTATO CAKE

  184. Two cups of sugar, one-half cup of butter, one cup of mashed pota- toes, one-half cup of milk, three eggs, one teaspoonful of cloves, one teaspoonful of nutmeg, one teaspoonful of cinnamon, one-half bar of sweet chocolate, grated, two level cups of flour, one cup of chopped nuts, two teaspoonfuls of baking powder; slow oven.

  185. Lena Engelhardt.

  186. PRUNE CAKE

  187. One cup brown sugar, one-half cup butter, two eggs, one cup prunes stewed and mashed, two and one-half cups flour (barley or white or half of each), three tablespoonfuls sour milk, three tablespoon- fuls hot water, one teaspoonful soda dissolved in hot water, pinch nutmeg, one teaspoonful cinnamon; bake in loaf or layers.

  188. Christine Vorpahl.

  189. PRUNE CAKE

  190. One cup sugar, one-half cup butter, two eggs, one cup sour milk with one teaspoonful soda dissolved in it, one cup cooked stoned and cut prunes, one-half cup walnuts, chopped, two cups flour sifted with one teaspoonful baking powder. For the frosting use one cup powdered sugar, one teaspoonful butter and one beaten egg white.

  191. Louise McGrath.

  192. QUICK CAKE

  193. One-half cup butter, one-half cup sugar, four beaten yolks, three tablespoons milk, one cup flour, one teaspoon baking powder, one tea- spoon vanilla; beat whites stiff and add to one cup sugar, spread top of eggs and bake in slow oven fifty minutes.

  194. Minnie E. Young, W. M., Equity Chapter

  195. QUICK CAKE

  196. One-third cup soft butter, one and one-third cups brown sugar, two eggs, one-half cup milk, one and three-quarters cups flour, three teaspoonfuls baking powder, one-half teaspoonful cinnamon, one-half teaspoonful grated nutmeg, one-half pound dates or one-half cup raisins or one-half cup nut meats (chopped) ; put all ingredients in a. bowl and beat all together three minutes, using a wooden cake spoon; bake thirty-five or forty minutes; if ingredients are added separately this cake will not be a success, but if directions are followed it makes a most satisfactory cake. Dagmar Stevens, W. M.

  197. CAKES AND FROSTINGS 27

  198. RICE SPONGE CAKE

  199. One cup sugar, three-quarters cup rice flour, four eggs, two table- spoon lemon juice, one-eighth teaspoon salt; beat yolks of eggs until thick; beat sugar into yolks and add lemon juice; fold in alternately the beaten whites and the rice flour. Bake in an ungreased pan thirty-five or forty minutes. Hattie Melind.

  200. RHUBARB CAKE

  201. One and one -half cups sugar, two tablespoons shortening, one and one -half cups stewed rhubarb, one cup raisins, one teaspoon cinnamon, one teaspoon cloves, one teaspoon soda, three cups barley and white Hour, equal parts; cream sugar and shortening; add one cup of the rhubard, then cinnamon and cloves, flour and raisins; mix remaider of rhubarb with soda and add; beat well and bake in loaf tin forty-five minutes; slow oven. Ida Basedow.

  202. SLIM CAKE

  203. One cup sugar, one-half cup shortening, one cup sour milk, one egg, one-half pound dates, one and one-half cups flour, one teaspoonful soda; add a handful chopped nut meats.

  204. Bertha Palmetier, P. M.

  205. SPANISH BUN

  206. One and one-half cups sugar, three-quarters of a cup butter (half lard if you wish), one cup sour milk, one teaspoonful soda, two eggs, one teaspoonful cinnamon, one teaspoonful cloves, two cups flour (half barley and half white), one cup raisins, one cup nuts; bake in shallow pan or layers. ■ Christine Vorpahl.

  207. SPICE CAKE

  208. Two cups of sugar, one-half cup of butter, two cups of sour milk, three and one-half cups of flour, one cup of raisins, one cup of cut walnuts, three eggs, one teaspoonful of soda, one teaspoonful of cinna- mon, one teaspoonful of allspice, one teaspoonful of nutmeg. This makes two cakes. Lena Engelhardt.

  209. SPICE CAKE

  210. One cup brown sugar, one cup sour milk, one cup raisins, two cups flour, four tablespoonfuls melted butter, one teaspoonful each of cinna- mon, cloves, nutmeg, two teaspoonfuls baking powder.

  211. Josephine Gunderson.

  212. SPICE FRUIT CAKE

  213. Two cups of brown sugar, two cups of hot water, two spoonfuls of lard (teaspoon), one-half package of seedless raisins (one-pound pack- age), one cup of Sultana (the little white) raisins, one teaspoonful of cloves, one teaspoonful cinnamon, one teaspoonful nutmeg, one-half teaspoonful salt; boil five minutes; when cold add three cups of flour, one teaspoonful of soda dissolved in a little warm water, and one tea- spoonful of vanilla; bake forty-five minutes.

  214. Mary Scholton. W. M., Ben Hur Chapter.

  215. 28 CAKES AND FROSTINGS

  216. SPICE CAKE One-half cup of butter, two cups brown sugar, one cup sour milk, three eggs, one teaspoonful cinnamon, one-half teaspoonful cloves, one- half teaspoonful allspice, one-half teaspoonful nutmeg, one teaspoonful baking soda dissolved in hot water, two full cups of flour.

  217. Trina Pedersen.

  218. SPONGE CAKE Three eggs, one cup sugar, one cup flour, one-half cup boiling water, one teaspoonful baking powder; beat eggs separately; beat sugar with yolks; then add beaten whites and beat all five minutes; now add flour, with the baking powder; last of all add boiling water; don't bake too fast. Elenpra Oppenhagen.

  219. SPONGE CAKE

  220. Three eggs (beat whites real stiff), one and one-half cups sugar (beat in the whites, drop in yolks, and stir), one and one-half cups flour (sifted), one and one-half teaspoonfuls baking powder, three- quarters cup boiling water, one teaspoon vanilla; sift baking powder and flour three times, gradually put into beaten eggs and sugar; when flour is all in, add boiling water gradually, and lastly flavoring.

  221. Jennie Rust.

  222. SPONGE CAKE

  223. Eight eggs, two cups sugar, six tablespoonfuls cold water, three tablespoonfuls cornstarch, two and one-half teaspoonfuls baking pow- der, two cups flour, one teaspoonful lemon extract; beat yolks thick, add sugar gradually, then water and flour; lastly fold in stiffly beaten whites; bake in unbuffered tin in very slow oven fifty or sixty min- utes. This makes two cakes. Christine Jorgensen.

  224. SPONGE CAKE

  225. Four eggs, one cup granulated sugar, one cup flour, four tablespoon- fuls water, one teaspoonful baking powder; beat yolks, add sugar, then water, flour sifted with baking powder, lastly beaten whites. Makes two layers. Mabel Baker, P. M.

  226. SPONGE CAKE Six eggs, two cups sugar, two cups flour, two teaspoonfuls baking powder, one-half cup boiling water; beat yolks, add sugar, then boiling water, flour sifted with baking powder, lastly beaten whites. Makes four layers. Mabel Baker, P. M.

  227. SPONGE CAKE

  228. Six eggs, two cups sugar, pinch of salt, the grated rind and juice of one lemon, two cups of flour, one cup of boiling water; bake in layers.

  229. Mathilda Eklund.

  230. SPONGE CAKE WITH BARLEY FLOUR

  231. Beat four egg yolks very light; add one cup sugar, beating con- stantly; add one tablespoon hot water and one cup barley flour sifted with one and one-half teaspoons baking powder and one-quarter tea- spoon salt; add one teaspoon lemon juice; Fold in stiffly beaten whiter of eggs and bake in slow oven fifty minutes.

  232. Maude RiCe, 1 W. M., Woodlawn Chapter.

  233. CAKES AND FROSTINGS 28

  234. SPONGE CAKE WITH ICE CREAM FILLING

  235. Four eggs beaten five minutes, two cups sugar, two cups flour, one cup boiling water, two tablespoonfuls baking powder, one tablespoonful lemon extract, one teaspoonful vanila. Filling: One and one-half cups powdered sugar, one-half cup butter, one-half cup whipped cream, one teaspoonful each lemon and vanilla; beat to a froth.

  236. Ollie Olsen.

  237. SPONGE LAYER CAKE

  238. Four eggs, beaten five minutes, two cups sugar, two cups flour, one cup boiling water, two level tablespoonsful baking powder, two table- spoonsful lemon extract, one teaspoonful vanilla extract. Frosting: One and one-half cup powdered sugar, one-half cup butter, one-half cup whipped cream, one teaspoonful vanilla exti'act, one teaspoonful lemon extract. Emily Gauger.

  239. SPONGE LOAF CAKE

  240. One cup sugar, five eggs, beat separate, one cup flour, three tea- spoonsful potato flour; bake forty minutes. Emily Gauger.

  241. STRAWBERRY FROSTING

  242. One cup strawberries, one cup sugar, white of one egg; beat all together about five minutes; dry strawberries well after washing. Makes enough frosting for two large cakes. Marie Larsen.

  243. SUNSHINE CAKE

  244. Yolks of eleven eggs, one and one-half cups sugar, one cup butter, scant cup milk, two and one-half cups of flour, two teaspoonfuls baking powder, one teaspoonful flavor; bake in a hot oven about twenty minutes. Bertha Jasper.

  245. TO MAKE CAKE FLOUR

  246. Three pounds white flour, one pound package cornstarch; sift three or four times and use for cakes; excellent for sunshine or angel cakes.

  247. Christine Vorpahl.

  248. WAR CAKE

  249. One and one-half cup water, one-half package of raisins, one cup sugar, one and one-half tablespoonful of lard, one-half teaspoonful cin- namon, one -half teaspoonful cloves; boil all together; when cold add one and one-half teaspoonful of soda and enough flour to make batter. Bake in slow oven one hour. Emma McKinney.

  250. WAR CAKE

  251. One cup brown sugar, two cups raisins, one cup water, two table - spoonfuls lard, one teaspoonful cinnamon, one teaspoonful nutmeg, one- half teaspoonful allspice, pinch salt; boil three minutes; when cold add one teaspoonful baking soda, two cups Hour, one teaspoonful baking powder, sifted together. Martha Kamke.

  252. One and one-half cups sugar, two eggs, one cup sour milk, two- thirds cup fat, one teaspoonful baking soda, three teaspoonfuls cinna- mon, one teaspoonful cloves, two cups flour.

  253. 30 CAKES AND FROSTINGS

  254. WAR CAKE— BUTTERLESS, EGGLESS AND MILKLESS

  255. One cup brown sugar, one teaspoonful ground cloves, one and one- fourth cup water, one-half cup raisins, two tablespoonsful lard; boil all together for three minutes; when cool mix in two cups flour sifted with one teaspoonful baking powder and one-half teaspoonful soda dissolved in a little hot water; flavor with vanilla; bake twenty minutes in flat pan. For frosting mix a tablespoonful of butter with one cup confec- tioner's sugar, add two tablespoonsful cream and flavor with vanilla.

  256. Lillian Sriver.

  257. WHIPPED CREAM TORTE

  258. Ten eggs, one pound sugar, one-half pound grated almonds, one- half pound white or rye bread crumbs, one-half teaspoonful cinnamon, one-half teaspoonful ground cloves, grated lemon rind; fold in the stiffly beaten whites of eggs last of all. This amount makes six layers. Put whipped cream between layers and serve. Anna A. Hochspeier.

  259. WHITE FROSTING

  260. One-third cup butter creamed; add one-half cup powdered sugar, three tablespoonfuls cream; mix thoroughly; then add a little vanilla and enough powdered sugar to spread easily.

  261. CAKES AND FROSTINGS 31

  262. 32 FAVORITE TESTED RECIPES

  263. Your house with

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  269. Most dealers carry it. If yours does not, write to this office and we will see that you are sup- plied.

  270. Standard Oil Company

  271. (Indiana) 910 So. Michigan Avenue Phone Harrison 9200

  272. CANDIES 3?,

  273. "Sweets to the Sweet/' FUDGE CANDY

  274. Two cups brown sugar, one cup milk, lump of butter the size of walnut, enough chocolate to suit taste; boil fifteen minutes, then beat until cool and pour on buttered pan.

  275. Elenora Oppenhagen.

  276. CALIFORNIA WALNUT CANDY (PENOCHE)

  277. One cup broken walnuts, three cups brown sugar, one cup milk, butter size of walnut, pinch of salt; boil sugar, milk and butter until firm when tried in cold water; remove from the fire and stir; when partially cooled add the vanilla and walnuts; beat until creamy and pour into buttered pans to cool.

  278. Alice E. Soukup.

  279. MAPLE FUDGE

  280. Two cups brown sugar, three-quarters of a cup granulated sugar, three-quarters cup milk, butter size of a walnut; cook until it hardens in a glass of cold water, add one-half cup walnuts last and beat until it is not too hard to spread in a buttered pan.

  281. Myrtle Lundquist.

  282. CHOCOLATE FUDGE

  283. Three-quarters of a cup grated bitter chocolate, three-quarters of a cup milk, pinch of salt, two cups granulated sugar, one tablespoonful butter; cook ten minutes, add one teaspoon vanilla; take off the fire and add pinch of baking soda, one-half cup nuts; beat all until hard.

  284. Myrtle Lundquist.

  285. . SEA FOAM CANDY

  286. One and one-half cup sugar, one-quarter cup Karo syrup, one-third cup water, a little salt, white of one egg, one-half teaspoon vanilla, one- half cup chopped nuts; boil sugar, water and Karo for fifteen minutes; pour slowly on the white of egg, beaten, with the salt; continue to beat until nearly stiff enough to hold its form; then add flavor and nuts; beat until stiff and put on waxed paper. Marie Egkild.

  287. COCOANUT CANDY

  288. One and one-half cups sugar, one-half cup milk, one teaspoon butter, one-third cup cocoanut, one-half teaspoon vanilla; melt butter, add sugar and milk; heat to boiling point and boil twelve minutes; remove from fire and add cocoanut and vanilla; beat until creamy and pour on buttered dish. Dagmar Stevens, W. M.

  289. BUTTER SCOTCH CANDY

  290. Mix one cup water with two tablespoons vinegar and pour it over one pound brown sugar; cook in saucepan ten minutes; add four table- spoons butter and boil (slowly) without stirring until brittle when dropped in cold water. Pour into buttered tins, mark off in squares and set aside till hard. Coralie Goodall.

  291. I AVORITE TESTED RECIPES

  292. If You Want A Good Fitting Corset Call at the

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  294. MADAME ROSIN, Prop.

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  296. Phone Belmont 6768 3324 FULLERTON AVENUE

  297. We also carry Waists, Underwear, Hosiery and Gloves Corsets Fitted Free of Charge

  298. M. WILSON

  299. Successor to MRS. NERGARD 3423 FULLERTON AVENUE

  300. Announces an Entire New Stock of

  301. Hats Remodeled

  302. Belmont 5494

  303. The Olympia

  304. 3326 Fullerton Avenue. Cor. Kimball HOME MADE ICE CREAM AND CANDIES

By Order of the Eastern Star. Humboldt Park Chapter (Chicago, Ill). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sugar + vanillatop 3% of all pairs
    Aroma overlaplow
    Mentioned together35,031 recipes

    Shared aroma: beta-damascenone (apple, rose).

  3. Vanilla + appletop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,501 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Sugar + creamtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together43,437 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  5. Potato + buttertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together6,445 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Sugar and vanilla share little aroma chemistry, yet 35,031 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the potato

How well each one fits the dish's main ingredients (sugar, flour, vanilla, butter, cream, apple, sauce):

  1. Arrowrootabout as good a flavor fit
  2. Sweet potatoabout as good a flavor fit
  3. Capsicumabout as good a flavor fit
  4. Potatothe original

Fit is the average pairing score against sugar, flour, vanilla, butter, cream, apple, sauce. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).