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(Cakes) - (The International Jewish Cook Book)

Stir one scant half cup of butter to a cream with one cup of sugar. Add
alternately one-half cup of sweet milk, yolks of two eggs which you have
previously beaten until quite light, add whites of two, and one-half cup
of sifted flour. Make a custard of one-half cup of milk, with one cup of
grated chocolate, one-half cup of granulated sugar; boil until thick,
add the yolk of one egg, then remove from the fire; stir until cool, add
this to the cake batter, add one and one-half cups of sifted flour, two
teaspoons of baking-powder and one of vanilla flavoring. Bake in layers
and ice between and on top with plain white icing flavored to taste. You
may substitute almond or colored icing.

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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.
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.

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1/3 cup shortening
1 cup light brown sugar
2 eggs
1/2 cup milk
1-1/2 cups flour
1/4 teaspoon salt
2 teaspoons Dr. Price's Baking Powder
1 cup chopped nuts--preferably pecans
1 teaspoon vanilla extract
Cream shortening, add sugar slowly and yolks of eggs and milk and beat
well; add flour, salt and baking powder which have been sifted
together; add nuts and fold in beaten whites of eggs; add flavoring.
Bake in well greased loaf pan in moderate oven 35 to 45 minutes. Cover
with maple icing page 17 and while still soft sprinkle with chopped

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Chocolate Layer Cake

Half a cup of butter, two cups of sugar, three whole eggs, or the whites

of six, one cup of milk, three cups of flour, two even teaspoonfuls of

cream of tartar and one teaspoonful of soda. Beat butter and sugar to a

cream, add the eggs beaten together, sift the cream of tartar and soda

in the flour, add the flour alternately with the milk. Bake in four or

five layers.

CHOCOLATE FILLING.--Take two unbeaten whites of eggs and a cup and a

half of powdered sugar and beat them together. Stir over the fire until

smooth and glossy two ounces of Baker's unsweetened chocolate grated,

with half a cup of powdered sugar and four tablespoonfuls of boiling

water, remove from the fire and stir while hot into the eggs and sugar,

and when it is cool spread the top and sides, and set the cake in the

oven for a moment to dry the icing.

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Jelly Or Chocolate Layer Cake

Four eggs, half cup sugar, half a cup of flour, in which a teaspoon

of baking powder has been well mixed, pinch of salt, half cup of milk

or cream put in the last thing.--Mrs. Werner.

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