Vintage Recipes

Baking Cake


The mixing and baking of cake requires more care and judgment than any other branch of cookery; notwithstanding, it seems the one most frequently attempted by the inexperienced.

To butter and fill pans, grease pans with melted fat, applying the same with a butter brush. If butter is used, put in a small saucepan and place on back of range; when melted, salt will settle to the bottom; butter is then called clarified. Just before putting in mixture, dredge pans thoroughly with flour, invert, and shake pan to remove all superfluous flour, leaving only a thin coating which adheres to butter. This gives to cake a smooth under surface, which is especially desirable if cake is to be frosted. Pans may be lined with paper. If this is done, paper should just cover bottom of pan and project over sides. Then ends of pan and paper are buttered.

In filling pans, have the mixture come well to the corners and sides of pans, leaving a slight depression in the centre, and when baked the cake will be perfectly flat on top. Cake pans should be filled nearly two thirds full if cake is expected to rise to top of pan.


One cup of white sugar, one-half cup of butter, whites of four eggs (well beaten), one-half cup of sweet milk, two cups of flour, one teaspoonful of cream tartar, and one-half teaspoonful of soda. Flavor with lemon.


One cup of butter, two cups of sugar, one cup of sweet milk, three cups of flour, whites of five or six eggs, two teaspoons of baking powder. This is easy to make, and very good.


Two cups sugar, two-thirds cup butter, the whites of seven eggs (well beaten), two thirds cup sweet milk, three cups flour, three teaspoonfuls baking powder. Bake in square or round tins.


Beat two cups of sugar and three-fourths cup of butter to a cream, and then add three-fourths cup of water, three heaping cups of flour, the whites of six eggs beaten to a stiff froth, three teaspoons of baking powder, and one teaspoon of vanilla. Bake in layer pans, and put together with frosting.


Two cups sugar, one cup butter, one cup sweet milk, four cups sifted flour, four teaspoonfuls baking powder, whites of four eggs. Flavor to taste.

White Cakes 1

White Cakes 2