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Gold Cake

(Desserts And Cakes) - (Joe Tilden's Recipes For Epicures)

Cream a cup of sugar and three-fourths of a cup of butter. Mix into
this the beaten yolks of eight eggs and half a cup of milk. Last add
one and a half cups of flour with one teaspoonful of baking powder.

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Take one cup of powdered sugar, one-half cup of butter rubbed to a
cream; add yolks of six eggs and stir until very light. Then sift two
cups of flour with one and one-half teaspoons of baking-powder sifted in
well (sift the flour two or three times). Grate in the peel of a lemon
or an orange, add the juice also, and add three-quarters cup of milk
alternately with the flour. Bake in moderate oven.

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The yolks eight eggs, one whole egg, one-half cup of butter, one and
one-half cups of sugar, three-fourths of a cup of milk, two cups of
flour, one teaspoonful of cream tartar, and one-half teaspoonful of

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Gold Cake

Put five hard-boiled eggs through a vegetable press, or chopper. Put one
tablespoonful of butter and two of flour into a saucepan, add a half pint
of milk, stir until boiling, add a half cup of stale, unbrowned bread
crumbs, a teaspoonful of salt, a tablespoonful of chopped parsley, a dash
of pepper and a half teaspoonful of onion juice; add the eggs, mix and
turn out to cool. When cold form into cutlets, dip in egg and then in
bread crumbs and fry in smoking hot fat. Serve with plain cream sauce.
These with peas make an exceedingly nice luncheon dish.

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Gold Cake

Yolks of 5 eggs and 1 whole egg, 2 cups sugar, 1 of butter, 2/3 cup

milk, 3 of flour, 1 teaspoon cream of tartar, 1/2 of soda.

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Gold Cake

Two heaping cups flour, yolks of four eggs, one cup sugar, one and a

half cups butter, one and a half cups sweet milk, one and a half

teaspoons soda, one teaspoon cream tartar. Flavor to taste.--Mrs. M.

L. Clark.

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Gold Cake

To one cupful of sugar, and a rounded tablespoonful of butter rubbed

creamy, she can stir in the four yolks and one whole egg beaten together

as light as the proverbial feather. Then after sifting one and one-half

cupfuls of flour with two level teaspoonfuls baking-powder in a separate

bowl, she can add, a little at a time, one-half cupful of milk and the

flour in the same way that she did in mixing her white cake. Flavor with

a teaspoonful of vanilla, or lemon, if preferred.

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