Cakes

Afternoon Marguerites

3 whites of eggs
1 cup of sugar
1/2 cup of water
1/2 teaspoonful vanilla
1 cup chopped nut meats
Unsalted wafers
Raspberry Jam

Utensils needed
Stew Pan
spatula
Flat egg Beater
Dripping pan

Directions

spread the wafers thickly with raspberry jam.  Make a boiled icing of the eggs, sugar and water.   Flavor and add nuts.  Spread thickly over the jam and bake in a very moderate oven until a delicate brown.

Boiled Icing

Into the stew pan put the sugar and water, place over the fire and stir until dissolved.  Boil it until it will spin a thread between the thumb and forefinger.  Have ready the well-beaten egg whites and pour this hot syrup slowly over them, beating all the while and so continue until cold.  Add vanilla and beat well again and it is ready to use. 

Sunshine Cake

7 whites of eggs
5 yolks of eggs
1 cup flour
1 1/4 cups granulated sugar
1/2 teaspoonful cream of tartar
1 teaspoonfull flavouring  (vanilla, almond, or lemon or other extract as you prefer)

Utensils

Two Bowls
Egg Beater
Measuring Cup
Measuring spoon
Baking pan

Directions

Have all the material ready.  Measure and sift the flour several times.  Do the same with the sugar.  Separate the eggs, putting whites in one bowl and yolks into another; beat yolks til light.  Beat whites until foamy, add cream of tartar and continue to beat whites until very stiff.  Cut and fold in the sugar and add the yolks and flavouring; now fold in the flour and pour into and angel cake pan and bake in a moderate oven 45 to 50 minutes

Lady Baltimore Cake

3 cups sugar
3 cups flour
2/3 cup butter
1/2 cup rich milk
5 eggs
2 teaspoonfuls cream of tartar
1 teaspoonful soda
Filling:
1 cup raisens
1 cup citron
1 small coconut grated
1/4 pound blanched almonds
Boiled Icing (see instructions that are with the Afternoon Marquerites recipe)

Utensils
Measuring cup
Egg beater
Measuring Spoon
Mixing bowl
Wooden spoon
Flour sifter
Four layer cake pans

Cream the butter and gradually add half the sugar, beating the remaining sugar into the yolks of the eggs.  Sift the cream of tartar and soda twice through the flour sifter and gradually add this, alternating with the milk.  Cut and fold in the whites of the eggs beaten stiff.  Divide this mixture and flavour half with rose extract or water and half with vanilla, lemon or almond extract.  Bake in 4 layers, two of rose two of the other flavour in a moderate oven for about 1 half hour, testing carefully for doneness.  It is best to bake these when the kitchen is warm so that the shock cooler air does not cause the cakes to fall.

Make the boiled icing as instructed above and beat into it all of the ingredients listed under Filling.  Blanch almonds by allowing them to sit in cold water for at least 3 hours and removing the skins then putting them into a warm oven to let them dry before you begin this cake.

When the cakes are cool spread the mixture between the layers alternating the flavoured layers.  When the layers are stacked, sprinkle icing over the top with the almonds stuck in endwise.  

This is a genuine southern recipe but is not so considered if the top is frosted as is sometimes done.

*Mrs. Kirks Cooking Recipes supplemental set by Mrs Alice Gitchell 1908