The 1918 Fanny Farmer Cookbook

used for fancy ornamented cakes, bake thirty to thirty−five minutes in a dripping−pan.

New York Gingerbread

cup butter (scant)

eggs

1/2 cups flour

1/2 cups

powdered sugar

tablespoons

yellow ginger

teaspoon baking

powder

Cream the butter, and add flour gradually, mixed and sifted with ginger. Beat the yolks of the

eggs until thick and lemon−colored, and add sugar gradually. Combine mixtures, add whites

eggs, beaten until stiff, and sift over baking powder. Beat thoroughly, turn into a buttered

cake pan, and bake one hour in a moderate oven.

deep

Newport Pound Cake

Make same as New York Gingerbread, omitting ginger, and substituting one teaspoon vanilla

extract.

Christmas Cakes

Bake Newport Pound Cake in golden−rod pans, cut in fourths crosswise, spread with Ice

Cream Frosting, and garnish with green leaves, made from ornamental frosting, and round red

candies to imitate berries.

Ginger Pound Cakes

Cream one−half pound butter and add gradually one−half pound sugar, continuing the

beating.

Add three−fourths pound flour, mixed and sifted with two teaspoons baking powder

alternately

with four eggs beaten until thick and lemon−colored; then add one−half pound Canton ginger

cut

in small pieces. Bake in small buttered and floured individual cake pans in a slow oven.

Cover

Chapter XXXI − CAKE

608