RECIPES TRIED AND TRUE
ANGEL CAKE
Beat whites of nine eggs very stiff, add pinch of salt, half teaspoon cream of tartar, ¼ cups of sugar, one cup flour sifted five times. Flavor with vanilla and bake in very slow oven about forty-five minutes. Best results when baked in patented pan that can be inverted.
APPLE, PEACH OR PLUM CAKE
Cream one tablespoonful butter with one-half cup of sugar; add one egg, two shells of milk or water, two teaspoons baking powder and enough flour to make a batter to smooth out in a buttered pan. Cup up apples, peaches or pit plums, and sugar. Bake about one-half hour, till brown.
APPLE SAUCE CAKE
- ½ cup butter,
- 1 cup sugar,
- 1½ cup raisins,
- 1¾ cups flour,
- ½ teaspoon each of cloves, allspice, cinnamon,
- ½ cup nut meats,
- 1 teaspoon soda,
- 1 cup unsweetened apple sauce.
Cream butter with sugar, add raisins, flour, spices, nuts and apple sauce. Dissolve soda in hot water and add. Bake forty-five minutes in moderate oven.
APPLE TORTE
- ¼ lb. butter,
- ¼ lb. sugar,
- 2 eggs,
- ¼ lb. flour,
- Handful grated almonds,
- 1 teaspoon whiskey or rum.
Cream butter with sugar. Mix with yolks of eggs, flour, almonds and rum. Put on paper and place on ice. (Better made the day previous.) Filling—Peel and slice eight apples and cook not too soft with three tablespoons sugar, a handful of raisins and a little citron. Spread half of the dough on bottom of spring form and bake till half done; cover with apples and use remainder of dough for stripes. Beat the two whites stiff, drop between squares, replace in oven and bake till brown.
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