COFFEE SOUFFLE
1 envelope Sparkling Gelatine
1 teaspoonful salt
1 1/2 cup strong boiled coffee
3 eggs
1 cup milk
1 teaspoonful vanilla
5 cup sugar
Soak gelatine in one-half cup cold coffee. Mix remaining coffee, milk and one half of the sugar and heat in double boiler. Add remaining sugar, salt and yolks of eggs, slightly beaten. Cook until mixture thickens. Remove from range, add softened gelatine, whites of eggs beaten until stiff, add vanilla. Bake at (400° F) for 10 minutes. Mold, chill, and serve with cream.
CUSTARD SOUFFLE
4 eggs
2 tablespoonfuls butter
2 tablespoonfuls flour
1 cup milk
1 cup powdered sugar
Cream the butter, add the flour, add boiling milk and cook ten minutes, stirring all the while. To this mixture add the yolks of the eggs and sugar beaten together. When cool add the beaten whites, and bake in a buttered dish twenty minutes at (400° F). Serve with creamy sauce.
QUEEN CAKES
1/2 cup butter
1/2 cup milk
1 1/2 cups sugar
1 teaspoon lemon extract
3 eggs, separated
2 1/2 cups sifted flour
1 cup seedless raisins or cherries halved candied
1 teaspoon salt
2 teaspoons baking powder
Cream butter and sugar until light, add well-beaten egg yolks and fruit; then milk to which flavouring has been added alternately with sifted dry ingredients. Fold in gently stiffly beaten egg whites and bake in very small greased pans in hot oven (400° F.) about 15 minutes.
LADY BALTIMORE
CAKE
1 cup butter
1/2 teaspoon salt
2 cups powdered sugar
1 cup milk
3 cups sifted flour
1 teaspoon vanilla
3 teaspoons baking powder
6 stiffly beaten egg whites
Cream butter and sugar until very light, add sifted dry ingredients alternately with milk to which vanilla has been added; beat thoroughly. Fold in gently stiffly beaten egg whites and bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold fill and frost with Lady Baltimore Filling and Frosting.
DEVIL'S FOOD CAKE
2 squares (ounces)
unsweetened chocolate
2 eggs, beaten
2 cups sifted flour
1 1/2 cups sugar
1/2 teaspoon salt
1 cup milk
2 teaspoons baking powder
1/2 cup butter
1 teaspoon vanilla
Melt chocolate in upper part of double boiler, add cup of the sugar, also cup of the milk and cook, stirring constantly, until smooth. Cool. Cream butter with remaining sugar; add eggs. Add sifted dry ingredients alternately with remaining milk to which vanilla has been added. Beat in chocolate mixture and bake in two greased layer cake pans in moderate oven (360° F.) about 20 minutes. When cold put together with a white frosting.
COFFEE CHOCOLATE CAKE
1 cup butter
1/2 teaspoon salt
2 cups sugar
2 teaspoons baking powder
3 eggs, separated
3 squares (ounces) unsweetened chocolate
1 cup double-strength coffee
2 cups sifted flour
1 teaspoon vanilla
Cream butter and sugar until light, add well-beaten egg yolks and chocolate, softened over hot water. Sift and add dry ingredients alternately with coffee and vanilla. Beat vigorously; fold in stiffly beaten egg whites. Bake in three greased layer cake pans in moderate oven (360° F.) about 20 minutes. When cold fill and frost with Boiled Frosting or with Mocha Frosting.
FUDGE CAKE
1 cup butter
2 cups sifted flour
1 cup sugar
1/2 teaspoon salt
1 egg, well beaten
2 teaspoons baking powder
2 squares (ounces) unsweetened chocolate
1/2 cup milk
1 teaspoon vanilla
Cream butter until very light, adding sugar gradually. Add egg and chocolate, softened over hot water. When mixture is perfectly smooth, add sifted dry ingredients alternately with milk and vanilla, beating until smooth after each addition. Bake in greased shallow pan in moderate oven (360° F.) 30-40 minutes. When cold frost with Fudge Frosting.
MARSHMALLOW CAKE
1/2 cup butter
2 teaspoons baking powder
1 1/2 cups sugar
2 cups sifted flour
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla
4 egg whites
Cream butter until very light, gradually adding one cup of the sugar. Work in sifted dry ingredients alternately with milk to which vanilla has been added, beating thoroughly after each addition. Beat egg whites until stiff with remaining sugar, fold into batter and bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold fill and frost with Marshmallow Filling and Frosting or bake in a shallow greased pan in moderate oven (360° F.) 30-40 minutes and when cold frost with Marshmallow Frosting.
WHITE FRUIT CAKE
1 cup butter
1 cup mixed candied peel, shredded
2 cups sugar
4 cups sifted flour
1 cup candied cherries, halved
1/2 teaspoon salt
1 cup candied pineapple, shredded
4 teaspoons baking powder
1/2 cup blanched almonds, shredded
Grated rind 1 orange
1/2 cup orange juice
6 stiffly beaten egg whites
1 cup seedless raisins
Cream butter and sugar until very light, work in sifted dry ingredients alternately with grated orange rind and juice. Add fruits and nuts and mix thoroughly; fold in stiffly beaten egg whites. Turn into a large greased loaf pan and bake in moderate oven (360° F.) about 1 hours.
RICH DARK FRUIT CAKE
1/2 pound sifted flour
1 pound almonds, blanched
2 1/2 pounds seeded raisins and halved
3/4 pound citron, finely shredded meats
