CAKE
SPONGE CAKE.
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.
_The recipe I send for Sponge Cake was one constantly in use twenty-
five years ago, when this picture was taken, and so might well be used
in connection with that recipe, which is the only one in which I fell
a personal interest._
_It gives me pleasure to oblige you, and I am cordially yours for
womankind, also for mankind._
Ten eggs; one-half pound flour; one pound pulverized sugar; one lemon;
small teaspoon salt. Beat yolks separately and very thoroughly; add
sugar, salt, lemon juice and grated peel, and beat again. Beat whites
to stiffness and add to the yolks, beating well together. Then cut the
flour in slowly with large knife and _avoid beating_ after this.
Bake in two deep, long, narrow tins, in rather slow oven, but hot on
the bottom. The secret of success is in cutting in the flour and the
baking. But few people will believe this and cannot reach my standard.
I have made this cake for forty years with uniform success.
SPONGE CAKE.
From MRS. MARTHA A. GRIGGS, of Washington, Alternate Lady Manager.
Six eggs; two cups of sugar. Beat twenty minutes, stir in lightly two
cups of flour and a little salt. Flavor to taste.
SPONGE CAKE.
From MRS. MARIE J. GASTON, of South Dakota, Alternate Lady Manager.
Four eggs; two cups of sifted floor; two cups of granulated sugar; one
cup of boiling water; two level teaspoonfuls of baking powder. Beat
the eggs very light, yolks and whites together; add the sugar, then
one cup of flour, little by little; put baking powder in the other cup
of flour and add in the same way; then pour in the cup of boiling
water, a little at a time, stirring constantly. Flavor with vanilla.
Bake in dripping pan twenty-five minutes.
NORTH DAKOTA SPONGE CAKE.
From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady
Manager.
One cup of sugar, one cup of flour, four eggs. Beat yolks of eggs to a
light creamy mixture, pour over the sugar and beat two minutes; add
whites beaten to a foam, and stir hard for two minutes; now add one
cup of flour which has been sifted three times, and to which was added
a pinch of salt; stir _very lightly_, usually four whisks of the
spoon is sufficient; now pour into a shallow pan; let stand one
minute; raise the pan several inches from the table and let it drop
suddenly, striking flat on the bottom; this will cause air bubbles to
break and make the cake fine grained; put into a very moderate oven
and in five minutes heat quickly; twelve to fifteen minutes will
suffice. Have ready a lemon frosting, and the result will be a most
beautiful cake, fit to grace any occasion.
CHAPERONE SPONGE CAKE.
From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
Mix one and one-half cups pulverized sugar; one teacup flour; a little
salt; one teaspoon baking powder; beat the whites of eleven eggs to a
stiff froth; flavor with lemon or vanilla; mix all together and bake.
Use yolks for custard or gold cake.
NEW ENGLAND RAISED LOAF CAKE.
From MISS FRANCES S. IVES, of Connecticut, Lady Manager.
One pound of sugar, two pounds of flour, three eggs, one-fourth pound
citron, one pound of butter, one pint of milk, one pound of raisins,
one good-sized wine glass rum or brandy, one-half nutmeg, one cup
yeast, cream one-half butter and sugar; mix this with all the flour,
yeast and milk; let this mixture stand in a warm place until quite
light, then add the remaining half of butter and sugar creamed and the
eggs beaten very light; then let the mixture stand in a warm place
until again very light; then add rum, raisins, citron and nutmegs then
put into pans for baking, letting it remain out of oven until very
light again. This makes three loaves. Bake about one hour.
FRENCH LOAF CAKE.
From MRS. MARTHA. A. GRIGGS, of Washington, Alternate Lady Manager.
Two and one-half cups sugar, one cup butter, one cup milk, four cups
flour, three eggs, one wine glass sherry; one wine glass brandy, one-
half teaspoon soda, one pound raisins (stoned), one-half pound
citron, one teaspoon cloves, two teaspoons cinnamon, one nutmeg; bake
one hour.
FAVORITE DISHES
A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.
OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION
COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893
SPONGE CAKE.
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.
_The recipe I send for Sponge Cake was one constantly in use twenty-
five years ago, when this picture was taken, and so might well be used
in connection with that recipe, which is the only one in which I fell
a personal interest._
_It gives me pleasure to oblige you, and I am cordially yours for
womankind, also for mankind._
Ten eggs; one-half pound flour; one pound pulverized sugar; one lemon;
small teaspoon salt. Beat yolks separately and very thoroughly; add
sugar, salt, lemon juice and grated peel, and beat again. Beat whites
to stiffness and add to the yolks, beating well together. Then cut the
flour in slowly with large knife and _avoid beating_ after this.
Bake in two deep, long, narrow tins, in rather slow oven, but hot on
the bottom. The secret of success is in cutting in the flour and the
baking. But few people will believe this and cannot reach my standard.
I have made this cake for forty years with uniform success.
SPONGE CAKE.
From MRS. MARTHA A. GRIGGS, of Washington, Alternate Lady Manager.
Six eggs; two cups of sugar. Beat twenty minutes, stir in lightly two
cups of flour and a little salt. Flavor to taste.
SPONGE CAKE.
From MRS. MARIE J. GASTON, of South Dakota, Alternate Lady Manager.
Four eggs; two cups of sifted floor; two cups of granulated sugar; one
cup of boiling water; two level teaspoonfuls of baking powder. Beat
the eggs very light, yolks and whites together; add the sugar, then
one cup of flour, little by little; put baking powder in the other cup
of flour and add in the same way; then pour in the cup of boiling
water, a little at a time, stirring constantly. Flavor with vanilla.
Bake in dripping pan twenty-five minutes.
NORTH DAKOTA SPONGE CAKE.
From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady
Manager.
One cup of sugar, one cup of flour, four eggs. Beat yolks of eggs to a
light creamy mixture, pour over the sugar and beat two minutes; add
whites beaten to a foam, and stir hard for two minutes; now add one
cup of flour which has been sifted three times, and to which was added
a pinch of salt; stir _very lightly_, usually four whisks of the
spoon is sufficient; now pour into a shallow pan; let stand one
minute; raise the pan several inches from the table and let it drop
suddenly, striking flat on the bottom; this will cause air bubbles to
break and make the cake fine grained; put into a very moderate oven
and in five minutes heat quickly; twelve to fifteen minutes will
suffice. Have ready a lemon frosting, and the result will be a most
beautiful cake, fit to grace any occasion.
CHAPERONE SPONGE CAKE.
From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
Mix one and one-half cups pulverized sugar; one teacup flour; a little
salt; one teaspoon baking powder; beat the whites of eleven eggs to a
stiff froth; flavor with lemon or vanilla; mix all together and bake.
Use yolks for custard or gold cake.
NEW ENGLAND RAISED LOAF CAKE.
From MISS FRANCES S. IVES, of Connecticut, Lady Manager.
One pound of sugar, two pounds of flour, three eggs, one-fourth pound
citron, one pound of butter, one pint of milk, one pound of raisins,
one good-sized wine glass rum or brandy, one-half nutmeg, one cup
yeast, cream one-half butter and sugar; mix this with all the flour,
yeast and milk; let this mixture stand in a warm place until quite
light, then add the remaining half of butter and sugar creamed and the
eggs beaten very light; then let the mixture stand in a warm place
until again very light; then add rum, raisins, citron and nutmegs then
put into pans for baking, letting it remain out of oven until very
light again. This makes three loaves. Bake about one hour.
FRENCH LOAF CAKE.
From MRS. MARTHA. A. GRIGGS, of Washington, Alternate Lady Manager.
Two and one-half cups sugar, one cup butter, one cup milk, four cups
flour, three eggs, one wine glass sherry; one wine glass brandy, one-
half teaspoon soda, one pound raisins (stoned), one-half pound
citron, one teaspoon cloves, two teaspoons cinnamon, one nutmeg; bake
one hour.
FAVORITE DISHES
A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.
OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION
COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893
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