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(Cakes) - (The International Jewish Cook Book)

Stir to a cream one cup of butter and two cups of powdered sugar and add
gradually the yolks of four eggs. Sift into this three cups of flour,
adding two teaspoons of baking-powder in the last sifting and add one
cup of sweet milk alternately with the flour to the creamed butter,
sugar and yolks. Spice with one teaspoon of cinnamon and add the
stiff-beaten whites of the eggs. Lastly, stir in two cups of
huckleberries which have been carefully picked over and well dredged
with flour. Be careful in stirring in the huckleberries that you do not
bruise them. You will find a wooden spoon the best for this purpose, the
edges not being so sharp. Bake in a moderately hot oven; try with a
straw, if it comes out clean, your cake is baked. This will keep fresh
for a long while.

Other Recipes

Huckleberry Cake

4 cups flour, 1 of sugar, 2 eggs, 1 tablespoon butter, 2 teaspoons yeast

powder, 2 scant cups of milk. Stir in as many berries as the batter will

hold together, and bake in a pan. Canned berries are very good in this

way. Serve hot for lunch. To be eaten with butter.

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