23 Vintage Cookie and Cake Recipes
Two-thirds cupful of butter, one cupful granulated sugar, one cupful powdered sugar, one cupful milk, three and a half cupfuls sifted pastry flour, whites of six eggs (you can use the yolks of eggs in less delicate cake), three rounded teaspoonfuls baking powder; one teaspoonful each of vanilla, almond and lemon. Cream butter, add sugar gradually, cream well; add milk and flour (in which baking powder has been sifted), beat egg whites as stiff as possible, then add to batter; then add flavoring; beat all with light, rapid strokes until smooth; bake in layer tins in quick oven.
Filling for Cake
Two-thirds cupful granulated sugar, a quarter cupful of water, white of one egg, a quarter of a pound of marshmallows, one teaspoonful of water, one of vanilla. Cut marshmallows in small pieces, add one teaspoonful of water and set in a pan of hot water to dissolve or melt. Mix water and sugar, boll until if dropped from spoon it will spin a thread; whip egg white stiff, pour on sugar syrup, whipping all the time; when it begins to thicken add dissolved marshmallows, beat until stiff enough to spread. Before spreading, add half a cup of chopped nuts (walnuts or pecans), half a cupful of seeded raisins chopped fine, three figs cut into fine strips, three or four dates cut fine; spread this between and on top of cake. If you prefer the cake to look white, make another portion, of marshmallow filling and spread on top of the fruit filling. This is an extremely rich and delicious cake.
Cake part-Half a cup of butter, one cup of granulated sugar, two and a half cups of sifted flour, two teaspoonfuls of baking powder, yolk of one egg, whites of three; three fourths of a cup of milk; vanilla to suit your own taste. Cream butter, add sugar, cream well, add milk and flour (with baking powder sifted in), flavoring; then egg 3 (whites whipped stiff); beat well with light, rapid strokes until smooth. Bake in layer tins in quick oven.
Take half a pound unsalted butter,cream well; then add one cup of powdered sugar, cream; beat into this the yolks of two eggs; then beat into this, drop by drop, a little more than half a cup of fresh black coffee (I mean liquid). Beat all these until a creamy mass. Be careful not to add the coffee too fast. Spread between and on top of layers and sprinkle chopped walnuts on. You will observe that this filling is very rich and, while tasting like whipped cream, it has the advantage of keeping a week. The cake I do not make as rich as some of my other recipes because the filling is so rich, and you notice both filling and cake take only three eggs, as I use the whites in cake. This is most delicious and makes a large three layer cake.
One and a half cups sugar, half cup butter, one cup walnuts (chopped), half cup raisins (chopped and floured), half cup citron, a cup grated chocolate, one and a half cups rolled cracker crumbs (good measure), one teaspoonful baking powder mixed with cracker crumbs, four teaspoonfuls milk, seven eggs (whites and yolks beaten separately). Rub butter and sugar to cream, add in yolks slowly, milk, cracker crumbs slowly, whites of eggs by degrees and lastly fruit and chocolate. Bake in moderate oven. This cracker cake will keep for an indefinite time and is a splendid substitute for rich fruit cakes. It takes only an hour to bake and is very fine.
Two cups brown sugar, half cup molasses, three eggs, pinch of several different spices, three heaping teaspoonfuls grated chocolate, quarter cup milk, one and a half teaspoonfuls baking powder mixed in two and three quarter cups flour, one cup almonds preferred (not chopped, in halves). Bake 35 minutes. Grease paper and pan and put batter in so the depth is about an inch. You can judge the size of a pan from the amount of batter, which should be quite stiff. Cut into long, narrow strips while hot, then allow to cool and set away in covered jar. They are long, hard sticks, but very appetizing, and can be kept a long while. Nice to serve with punch or any drink.
Ginger Snaps That Snap
One cupful brown sugar, one cupful molasses, half, a cupful butter, half a cupful lard, one tablespoonful soda dissolved In three tablespoonfuls vinegar, two teaspoonfuls ginger, one egg, flour to roll out (about five cupfuls). Roll thin. Cooky dough should be kept as cold as possible. If . a thin, crisp cookie is desired, more flour will be required than when the dough is rolled thick.
Cream together one cup sugar, half a cup butter; add two eggs well beaten, one cup milk and two teaspoonfuls baking powder; flour till stiff.
Pour off juice from one can of pineapple, add half a cup of sugar, small piece of butter, beaten yolks of two eggs, one teaspoonful cornstarch dissolved in a little water; add the pineapple, which has been chopped fine; place on stove and let cook till it begins to thicken; remove from fire and let cool. Spread between layers and make boiled frosting for the top.
Three-fourths of a cup of butter, warm; one cup sugar; two eggs, well beaten; eight tablespoonfuls sweet milk; one cup raisins, chopped in flour; two cups two cups rolled oats; one level teaspoonful soda, wet in tablespoonful of water; put in last; drop off teaspoon, two inches apart.
Lemon Butter Cakes
Beat a quarter of a cup of butter to a cream, add gradually one and 1 a half cups sugar and yolks of two eggs. Sift two and a half cups of flour with two heaping teaspoonfuls baking powder. Measure half a pint of water. Beat whites of eggs to stiff froth; add half the water and half the flour to the eggs and butter and beat well; then add the rest of the water and flour and beat thoroughly, stirring in the whites. Bake in three layers; put together with:
Juice, pulp and grated rind of one lemon, one egg and half a cup of sugar. Melt a piece of butter size of walnut in farina kettle; add the other ingredients and boil until thick.
Soft Ginger Cake
Nice when warm with wine sauce. One cup molasses, one egg, three tablespoonfuls of melted butter, nine tablespoonfuls of boiling water, one teaspoonful of soda dissolved in water, one teaspoonful each of cinnamon and ginger, two cups of flour. Put the water in last of all. It will, seem quite thin, but is very nice.
One cup seeded. raisins, one cup molasses, one cup sugar; boil together; let cool. Add one cup butter, half a cup hot water, tablespoonful, of soda, spices to taste and flour enough to roll,
Delicious Cup Cakes
One cup of sugar, three tablespoonfuls of butter, two eggs, one cup of milk, flavoring; two cups of flour, one teaspoonful of soda, two teaspoonfuls cream of tartar. Mix well and bake in cup cake tins. This makes about two and a half dozen cup cakes.
Old Fashioned Apple Cake
Sift two cups flour with a little salt and one and a half teaspoonfuls of baking powder; then add two tablespoonfuls lard and two tablespoonfuls butter: rub the shortening into the flour until thoroughly mixed; as you would for pie crust; then add one tablespoonful of sugar, two eggs and enough milk to make the dough stiff enough to roll, using a little more flour if necessary. Roll out until it is a little thicker than for pie crust and place in square baking pan, letting it come up on the sides a little. Have ready six bellflower apples; peel and cut into eighths or sixteenths; place in rows one in front of the other and as close as possible. Sprinkle liberally with sugar and bake in moderate oven until apples are cooked. Serve either warm or cold. Delicious.
Cream three-fourths cup butter with one cup sugar; add two yolks eggs well beaten; salt. Then work in one and a half cups flour sifted with a third of a teaspoon of baking powder, about a third of a cup of water and the whites of two eggs beaten to a’stiff froth. Lastly half a pound of desiccated coconut. Mix smooth and drop, by small teaspoonfuls on pan not buttered, one inch apart,and bake to a light brown.
Fruit Cake Superior
Three pounds of dry flour well sifted, one pound sweet butter, one pound sugar (brown), three pounds stoned raisins, two pounds currants, three quarters of a pound of sweet almonds (blanched), one pound citron cut fine, one dozen eggs, one tablespoon allspice, two tablespoonfuls cinnamon, one teaspoonful cloves, two nutmegs, one teacupful wine, one teacupful brandy, one teacupful molasses with all spices put in it. Steep gently for 20 or 30 minutes, not boiling hot. One tablespoonful baking soda dissolved in one tablespoonful of water. The fruit should be well floured and added the last thing. Three teaspoonfuls baking powder in the last flour added. Prepare pans by lining them with rich pie crust or paper well-buttered to prevent sticking. Put in a layer of dough and sprinkle the citron over it. Continue until the pan is very nearly full. Rub over the top with spoon dipped in water. Bake about three hours with steady heat.
Mix well together two cupfuls flour, two teaspoonfuls baking powder, half a teaspoonful salt, two cups, sugar, one cup ground chocolate, one cup of chopped walnuts, half a teaspoonful cinnamon, one teaspoonful cloves. Add to this, one cup mashed potatoes (warm) and four eggs well beaten in half a cup of milk. and lastly add one cup of melted butter. This will make two good sized loaf cakes and will last for weeks without getting dry.
Apple Sauce Cake
One cup of sugar, a, cup and three-quarters of flour, one saltspoon salt, one and a half teaspoonfuls cinnamon, half a teaspoon both of cloves and nutmeg, one cupful chopped raisins. Dissolve one teaspoonful soda in warm water and stir into one cup sour apple sauce, then add to above ingredients and lastly add half a cup of melted shortening.
Our Standby Cake
Half a teacup of butter, one and a half cups of sugar, one cup of sour milk, three scant cups of flour, one cup of raisins, one teaspoonful of lemon, one teaspoonful of vanilla, one teaspoonful of ground cinnamon, half a teaspoonful of cloves, one teaspoonful of soda. Cream butter and sugar; then add sour milk, flour, spices and soda, and sift half a cup of flour into a bowl into which the raisins are put. Then mix all well together. Bake slowly in a dripping pan about half an hour. This is a simple receipt. It is something like fruit cake. It calls for no eggs.
One pound salt pork ground fine with all the lean and skin taken out; one pint boiling water or coffee, one pound currants, one pound raisins, half a pound of citron, one cup flour for fruit, one cup molasses, two cups brown sugar, spice to taste; six cups flour, scant; one heaping teaspoonful soda dissolved in hot water. Bake two hours in slow oven. Very fine.
Walnut Drop Cookies
Cream three-quarters of a cup of butter, with one and a half cups of sugar. To this add two well beaten eggs, one and a half cups of chopped raisins and walnuts, one level teaspoonful of soda dissolved in half a cup of milk, one teaspoonful of cinnamon and one of vanilla. Butter and flour pan, drop teaspoonful of dough at a time, leaving space between each, and bake in a rather quick oven.
One tablespoonful butter, half a level teaspoonful baking powder, two tablespoons sugar, half a teaspoon salt, two tablespoons milk, one egg well beaten, half a cup finely chopped peanuts or walnuts or any other nuts can be substituted, half a cup of flour. Cream the butter, all the sugar, milk and egg; sift together thoroughly the flour, baking powder and salt and add to the mixture; then add the peanuts. Drop by teaspoonfuls on an unbuttered tin half an inch apart; place half a peanut on each and bake in a slow oven.
One pound of butter, half a pound of sugar, one and a half pound flour, wineglass of cognac or brandy: rub butter and sugar to a light cream, add liquor and flour: roll out dough thin on a floured board, cut out with biscuit cutter; brush with the beaten yolk of an egg, sprinkle with sugar and chopped almonds; bake in moderate oven.
One Egg Cake
Half a cup of butter, one cup of sugar, one egg, two cups of flour, two teaspoonfuls baking powder, one cup sweet milk, lemon or vanilla flavoring. Mix well and bake in hot oven.