The 1918 Fanny Farmer Cookbook

eggs

water

/2 cup cold

cup sugar

cup flour

teaspoons baking powder

Cream the butter; add cocoa, yolks of eggs well beaten, sugar mixed with cinnamon and

clove,

and water. Beat the whites of eggs, and add to first mixture alternately with flour mixed and

sifted with baking powder. Bake in small tins from fifteen to twenty minutes.

Devil’s Food Cake I

/2 cup butter

teaspoons baking

powder

cups sugar

Whites 4 eggs

Yolks 4 eggs

squares chocolate

cup milk

/2 teaspoon vanilla

2/3 cups

flour

/2 teaspoon salt

Cream the butter, and add gradually one−half the sugar. Beat yolks of eggs until thick and

lemon−colored, and add gradually remaining sugar. Combine mixtures, and add alternately

milk

with

and flour mixed and sifted with baking powder and salt; then add whites of eggs beaten stiff,

chocolate melted, and vanilla. Bake forty−five to fifty minutes in an angel cake pan. Cover

White Mountain Cream .

Devil’s Food Cake II

squares unsweetened

chocolate

/2 cup sugar

/4 cup sour

milk

/2 cup sweet milk

egg

Yolk 1 egg

1/8 cups flour

Chapter XXXI − CAKE

595