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CARAMEL CAKE(Cake) - (Favorite Dishes)
From MRS. SALLIE S. COTTEN, of North Carolina, President State Board
and Alternate Lady Manager.
One pound sugar; one pound flour; one-half pound butter; four eggs;
one teacup of cold water; one teaspoonful cream of tartar; one-half
teaspoonful soda. Put yolks and whites of eggs in separate vessels;
dissolve soda in the water, sift the cream tartar in the flour. Beat
the sugar and butter to a white cream; add the flour and water,
stirring well. Next add the whites and lastly the yolks, both well
beaten. Flavor with lemon and beat all together for three minutes.
Bake an hour. Excellent also for a layer cake, with any filling.
CARAMEL CAKE AND ICING1-1/2 cups pulverized sugar, 1 cup of butter, 2 cups flour, 1/2 cup of
corn starch, 2 teaspoons of baking powder sifted through flour and
corn starch, 1 cup of milk, the whites of 4 eggs. Mix like ordinary
cake. Bake as a loaf cake. Ice top the following: 1 cup of light brown
sugar, 1/4 cup milk, 1/2 tablespoonful of butter, 1/4 teaspoonful of
vanilla. Cook all together until a soft ball is formed when dropped in
water. Beat until creamy and spread on top of cake.
A CARAMEL CAKEFrom MRS. JAMES R. DOOLITTLE, JR., of Chicago, Lady Manager.
One even cup butter; two even cups sugar; three even cups flour;
whites of eight eggs; two even teaspoonfuls baking powder; one
teaspoonful vanilla; one cup milk. Stir butter and sugar to a cream,
add milk slowly, then flour in which the baking powder has been mixed,
and lastly the well beaten whites of eggs and vanilla. Bake in three
layers and to prevent sticking use white paper cut the size of the tin
and well greased with lard.
_Caramel Filling_--Two cups of brown sugar; one cup of cream or
milk; three tablespoonfuls butter; one teaspoonful vanilla. Boil until
the mixture will hold together in water; then spread between the
layers and on the outside. If it curdles when boiling, strain through
coarse sieve and put on the stove again. When done, put in vanilla.
Caramel CakeOne tablespoon of butter, one cup of sugar, three eggs, one half cup of
milk, one and one half cups of flour, two teaspoons of baking powder.
FILLING.--Two cups of sugar, two thirds cup of milk, boil thirteen
minutes, add butter the size of a small egg, one good teaspoon of
vanilla, when done stir till thick enough to spread and not to run, bake
in three, spread between and on top.
Chocolate Caramel Cake2 cups sugar, 2/3 cup milk, 3 eggs, beaten separately, 2 tablespoons
butter, 2 cups flour, 2 teaspoons yeast powder, 1 teaspoon vanilla. Bake
WHITE FILLING.--1-1/2 cups granulated sugar, 1/2 cup milk. Boil eight
minutes, then add 1 tablespoon flour stirred in 2 tablespoons cold water
and then boil five minutes longer. When cool beat to a cream.
CHOCOLATE CARAMEL FILLING.--The same as above, only 1/4 stick of Baker's
unsweetened chocolate. 1 teaspoon vanilla.
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