The Filling

Ingredients

• 1 cup of pulverized sugar
• 4 tablespoonfuls of pulverized sugar
• 1/2 cup butter
• 1/2 cup sweet milk
• 2-1/2 cups flour
• 1 cup granulated sugar
• 2/3 cup of flour
• 1/3 teaspoonful cream of tartar
• 1 cup sugar
• 2 cups flour sifted
• 2 teaspoonfuls baking powder
• 1/2 cup chocolate
• 1/4 cup of milk
• 1-1/2 cups granulated sugar
• 1 cup flour
• 1 teaspoonful cream of tartar
• 1 teaspoonful vanilla
• 2 cups brown sugar
• 3/4 cup lard
• 1/2 cup baker's chocolate
• 1/2 cup sour milk
• 1/2 cup warm water
• 1 teaspoonful saleratus
• 3 cups flour
• 1 cup sifted flour
• 1-1/2 cups sugar
• 1 cup of sweet milk
• 2-1/4 teaspoonfuls of baking powder
• a pinch of salt
• 3 eggs add 1 cup of pulverized sugar
• 6 eggs
• 1 large cup granulated sugar
• 2 heaping teaspoonfuls baking powder
• 7 small fresh eggs
• 5 yolks
• 2 eggs
• 1 egg
• three layer tins
• 11 eggs
• 5 eggs
• 1 orange into a bowl
• three eggs
• two layers
• salt

Directions

1. To the stiffly beaten whites of 3 eggs add 1 cup of pulverized sugar. Spread this on each one of the layers of the cake and on top. Strew a half of a grated cocoanut over. To the other half of grated cocoanut add 4 tablespoonfuls of pulverized sugar and strew over top of the cake.

2. GOLD LAYER CAKE

3. Yolks of 6 eggs. 1/2 cup butter. 1 large cup granulated sugar. 1/2 cup sweet milk. 2-1/2 cups flour. 2 heaping teaspoonfuls baking powder.

4. Cream sugar and butter, add yolks. Beat well, then add milk and flour. Stir all together and bake in square pans in a hot oven.

5. SUNSHINE SPONGE CAKE

6. 1 cup granulated sugar. Whites of 7 small fresh eggs and 5 yolks. 2/3 cup of flour, or scant cup of flour. 1/3 teaspoonful cream of tartar and a pinch of salt.

7. Beat the yolks of eggs thoroughly, then beat the whites about half; add cream of tartar and beat until very stiff. Stir in sugar sifted lightly through your flour sifter. Then add beaten yolks, stir thoroughly, sift the flour five times. The last time sift into the batter, stirring only enough to incorporate the flour. Bake in a tube pan from 40 to 50 minutes in a very moderate oven. This is a particularly fine cake, but a little difficult to get just right. Place cake in a cool oven; when cake has risen turn on heat. This cake should be baked same as an angel cake.

8. AN INEXPENSIVE DARK "CHOCOLATE LAYER CAKE"

9. 1 cup sugar. 1/2 cup butter. 2 eggs. 1/2 cup sweet milk. 2 cups flour sifted with 2 teaspoonfuls baking powder. 1/2 cup chocolate.

10. Grate the chocolate, mix with 1/4 cup of milk and yolk of 1 egg, sweeten to taste; cook the chocolate; when cooled add to the above mixture. Bake in three layer tins. Put white boiled icing between the layers. The boiled icing recipe will be found on another page.

11. ANGEL CAKE

12. Place white of eggs in a large bowl and beat about half as stiff as you wish them to be when finished beating. Add cream of tartar, sprinkle it over the beaten whites of eggs lightly, and then beat until very stiff. Sift in sugar, then flour very lightly. Fold into the batter, rather than stir, with quick, even strokes with spoon. Put quickly in tube pan, bake in moderate oven from 35 to 50 minutes. Do not open oven door for first 15 minutes after cake has been placed in oven.

13. If cake browns before it rises to top of pan open oven door two minutes; when cake has risen to top of pan finish baking quickly. The moment cake shrinks back to level of pan remove from oven. This is an old, reliable recipe given Mary by her Aunt, who had baked cake from it for years.

14. MARY'S CHOCOLATE LOAF (MADE WITH SOUR MILK)

15. 2 cups brown sugar. 3/4 cup lard and butter, mixed. 2 eggs. 1/2 cup Baker's chocolate, melted. 1/2 cup sour milk. 1/2 cup warm water. 1 teaspoonful vanilla. Pinch of salt. 1 teaspoonful saleratus. 3 cups flour.

16. Dissolve the saleratus in a little vinegar or warm water. Mix as an ordinary loaf cake.

17. INEXPENSIVE SUNSHINE CAKE

18. Beat whites of eggs very stiff and stir in thoroughly, then fold the flour, stirring only just enough to mix it in. If stirred too much, the cake will be tough. Bake in a tube pan. This is a delicious cake if carefully made according to directions. No butter or baking powder is used. Bake in a very moderate oven at first, gradually adding more heat until cake is baked.

19. MARY'S RECIPE FOR ORANGE CAKE

20. Grate outside rind of 1 orange into a bowl; 1-1/2 cups sugar and 1/2 cup butter and lard, mixed. Cream all together. Add yolks of three eggs, 1 cup of sweet milk, 2-1/2 cups flour, sifted with 2-1/4 teaspoonfuls of baking powder. Lastly, add the stiffly beaten whites of the eggs. Bake in two layers.

Nutrition, whole recipe (rough)

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Chocolate	1 oz (28g) semisweet	155
Milk	1 cup (244ml) whole	149
Sour Milk	1 cup (244ml) whole	149
Lard	1 tbsp (12.8g)	115
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Eggs	1 large egg (50g)	78
Orange	1 medium (131g)	62
Cream	1 tbsp (15ml) heavy	51
Sugar	1 tbsp (12.5g) granulated	49
Vanilla	1 tsp extract (4ml)	12
Salt	1 tsp (6g)	0
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.