THE COLUMBIAN COOK BOOK
Layer Cakes.
Marsh-Mallows.
One cup butter, two cups sugar, one cup milk, three cups flour, whites of five eggs and two teaspoons baking powder. Bake in three layers.
FILLING. Use the ordinary boiled frosting in which place marsh-mallows (split). If used while warm the marsh-mallows will soften enough to blend well. |
| MRS. R. M. CARPENTER. |
Raisin Layer Cake.
| Half cup butter, one and a half cups sugar, one cup milk, one heaping teaspoon baking powder, whites of four eggs. Cream the butter and sugar, add milk, flour with the baking powder and lastly the whites of eggs, flavor to taste. Put together with a boiled frosting to which has been added raisins, seeded and chopped. |
| MRS. J. A. OVERHOLTZER. |
Almond Cream Cake.
Two cups of sugar, one cup of butter, one cup of sweet milk, threecups of flour, three teaspoons baking powder and whites of eight eggs.
CREAM. Half pint of milk, let come to a boil, take half cup of sweet cream, one small cup of sugar, yolks of three eggs and a teaspoon corn starch. Stir all together and add to the milk, cook until it thickens, then add half pound of blanched almonds. Chop not too fine and flavor with almond. |
| MRS. E. BILHARZ. |
Orange Sponge Cake.
Two cups sugar, two cups flour, five eggs, half cup cold water, two teaspoons baking powder. Beat the yolks with sugar and add cold water. Sift baking powder with flour; whip whites stiff and stir in gradually with flour alternately; lastly add the rind and juice of a lemon and bake in four layers.
FILLING. Whites of two eggs, beaten stiff, add pulverized sugar to thicken, add the grated rind and juice of one orange and spread between the layers when cool. |
| MRS. C. H. VAIL. |
Strawberry Short Cake.
| One pint of flour, measured before sifting, one teaspoon and a half of baking powder, one fourth of a teaspoon of salt, two tablespoons of sugar and four of butter, one teacup milk. Mix the dry ingredients with the flour and rub through a sieve. Rub the butter into the mixture and add the milk. Butter two tin plates, spread the mixture on them and bake in a quick oven eighteen or twenty minutes. Mash one quart of strawberries with three-fourths of a cup of sugar; when the cakes are taken from the oven, split and butter them, and put half the strawberries and sugar in each cake. Serve immediately. |
| MRS. W. R. GREEN. |
Maple Cream Cake.
Half cup butter and one and a half cups sugar creamed together, one cup sweet milk, two and a half cups flour, heaping teaspoon baking powder, sifted through the flour. Beat well together. Whites of five eggs beaten well, add flavor. Bake in two layers.
FILLING.--Heaping cup maple sugar, one cup sweet cream and butter the size of a walnut; boil till sugared and beat till cool enough to spread on cake. |
| MRS. JNO. McFARLANE. |
Transcribed by Cheryl Siebrass, April, 2016 from page 60-61 of The Columbian Club Cookbook, originally published at Audubon, Iowa: 1898 and republished in its entirety in Recipes & Reflections: A Celebration of 100 Years of Good Cooking, Audubon, Iowa: 1991.
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