Other Recipes from CAKESMacrotes
To Bake Cakes
Time-table For Baking Cakes
Pound Cake, One Hour.
One Egg Cake
Little French Cakes
Baking-powder Bunt Kuchen
Quick Coffee Cake
Baking-powder Cinnamon Cake
Covered Cheese Cake
Loaf Cocoanut Cake
Fruit Cake (wedding Cake)
Apple Sauce Cake
LITTLE FRENCH CAKES(Cakes) - (The International Jewish Cook Book)
Beat one-fourth cup of butter to a cream with one-fourth cup of sugar
and add one cup of flour. Stir well and then add one egg which has been
beaten into half a pint of milk, a little at a time. Fill buttered
saucers with the mixture, bake and when done, place the cakes one on top
of another with jam spread between.
GRAFTON CAKE. LAYERS AND SMALL CAKES
Cream four tablespoons of butter with one and one-half cups of sugar,
beat in separately two whole eggs, add one cup of milk alternately with
two cups of flour in which has been sifted two teaspoons of
baking-powder, beat all thoroughly.
This recipe will make two layer-cakes which may be spread with any of
the cake fillings or icings.
To make small cakes omit one of the egg-whites, fill well-buttered gem
pans a little more than half full, and bake in a moderately hot oven
until a delicate brown. The white reserved may be beaten to a stiff
froth and then gradually stir in four tablespoons of powdered sugar and
the juice of half a lemon. When the cakes are cool, spread with the
icing and decorate with raisins, nut meats, one on top of each or
sprinkle with candied caraway seeds.
Viewed 2019 times.
Most Viewed Recipes from The International Jewish Cook BookCookies
Baked Crab-apple Preserves
Pickled Beef Tongue
Sour Milk Cookies
Quark Strudel (dutch Cheese)
Least Viewed Recipes from The International Jewish Cook BookSautÉd Cornmeal Mush
CafÉ À La GlacÉ
Baba À La Parisienne
Baked Bass À La Wellington
Fillet Of Sole À La Mouquin
Chicken À La Italienne
Sweet EntrÉe Of Ripe Peaches
Red Pepper CanapÉs
Tripe À La Creole
Strawberries À La "bridge"
Pudding À La Grande Belle
|Home Made Cookies.ca|