1. Lemon Yeast and Bread
Mix together 4 tablespoons flour and 2 of sugar, 4 tablespoons lemon juice, adding sufficient warm water to make the consistency of thick, fresh cream. Bottle and cork tightly, let stand 24 hours (have a little old yeast to start it). Peel, boil and mash 2 fair-sized potatoes. Take two cups of flour, pour in all the yeast, and the two mashed potatoes, and sufficient warm water to make a soft batter. Let rise overnight, and mix with about 4 sieves of flour in the morning. Mix up with warm water and let rise. Sift flour into dish last thing at night, adding salt to taste; make hole in center of flour and pour batter in, cover batter over with some of the flour in dish, and put in bottom of oven until morning, it is then ready to make into dough; leave in warm place to rise.
2. Orange Velvet Cake
Ingredients: ¾ lb flour, ½ lb butter, 1 cup sugar, 2 oz cornflour, 5 eggs, ½ cup milk, 1 teaspoon baking soda, 2 teaspoons cream of tartar, a little salt, 3 oranges. Method: Cream butter and beat with sugar till thoroughly light. Add the yolks of the eggs, ½ of the milk and the flour, which must be sifted with the cornflour, cream of tartar, soda and salt. Have the peel of one orange grated. Add the rest of the milk and the whites of the eggs beaten to a stiff froth and stir into the mixture very gently. Bake in four shallow well buttered tins for about 15 minutes. Spread with orange icing and fill with orange cheese cake. Icing: 6 oz icing sugar and enough orange juice to make a thick cream (about 1½ tablespoons). Warm it, but do not let it get hot. When ready, pour over cake.
3. Orange Cheesecake Filling
Take ½ lb sugar, ¼ lb butter, the yolks of 4 eggs and the whites of 3 eggs, the juice and grated rind of 2 oranges. Beat all well together and put in an enameled saucepan and stir constantly over the fire until it thickens. (Suitable for tarts, jam sandwich, etc.)
4. Bon Tons
Half lb each of butter and sugar, ¾ lb plain flour, 1 teaspoonful cream tartar, ½ teaspoonful baking soda, 4 eggs, pinch salt. Beat butter and sugar to a cream, then add eggs one by one, then flour, with the risings well sifted. Cut up some crystallized cherries and add to above mixture. Bake in patty pans (not paper ones, as they are not so nice). When cold just ice round the top, pink icing, and put a cherry or almond on top. This is a tried and sure recipe and prize-winner. A good oven and well mixed for same.
5. Swiss Roll
Ingredients: Five eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking powder, 1 tablespoon warm water, ¼ teaspoon salt. Beat eggs, adding sugar gradually, with salt. Sift flour, add water. Pour into greased dish and bake 10 minutes. Then roll into damp cloth and then unfold after a few minutes. Spread with jam and fold again.
6. New Apple Cake
Cream 1 cup of brown sugar and ½ cup butter. Add 1½ cups flour, 1 teaspoon bicarbonate soda, ½ teaspoon mixed cloves, nutmeg and cinnamon, 1 cup of applesauce, in that order. Stir in ½ cup raisins, 1½ cups currants, ¼ cup lemon peel and ½ cup chopped nuts. Put in a buttered tin and bake nearly an hour in a moderate oven. A lovely cake. All breakfast cups used.
7. Old World Raisin Gingerbread
Mix in order given, 1 cup buttermilk, 1 cup molasses, 1 teaspoon soda, 1 beaten egg, 3 cups sifted flour, ½ teaspoon cinnamon, cloves and ginger (all ground). Stir well mix in 2 cups raisins, pour into greased shallow pans. Bake in a moderate oven 30 minutes.
8. Japanese Biscuits
Four ounces plain flour, 2 oz each butter, sugar and ground almonds, 1 beaten egg, ½ teaspoon baking powder, few drops of almond essence, some desiccated coconut. Rub butter into sifted flour and baking powder, add icing sugar and ground, almonds. Beat the egg and with the almond essence add to the mixture, mix to a stiff dough, turn onto floured board, roll out thinly, and cut into rounds. Bake on a well-greased sheet on top oven shelf, in a moderate oven for 15 minutes. For the butter filling, 3 oz icing sugar, 2 oz butter, a little carmine, a few drops of vanilla essence, a few drops hot water. Spread biscuits with the filling and place two together, spread a little more over the top of biscuit, and sprinkle with browned desiccated coconut.
9. Pretty Finish for a Cake
Apples make a delightful finish for a plain cake, used in this way. Make your favorite plain cake mixture (a coffee cake is good), pour it into the cake tin at not too great a depth, and then arrange on top of it knife-like slices of raw apple, so that they are half in and half out of the mixture. Circles give a finishing effect, and the unusual “topping” is most toothsome when chopped nuts and cinnamon are sprinkled on the spaces between the apple. Bake in the usual way in a moderate oven, and there you have one attractive cake at least that needs no icing.
10. Chocolate Squares
4 oz butter, 1 cup sugar, 1 egg, 1 cup plain flour, 1 teaspoon baking powder, 3 teaspoons cocoa, 1 cup mixed fruits, essence. Cream butter and sugar, add eggs and essence, then sifted flour, baking powder, cocoa and fruit. Put in well-greased Swiss roll tins and bake 30 to 35 minutes. When cooked cut into squares and leave on tin till cold; then ice with chocolate icing.
11. Spice Filled Coffee Cake
Three and a quarter cups sifted flour, 4 teaspoons baking powder, one teaspoon salt, half teaspoon nutmeg, ¾ cup granulated sugar, 1¼ teaspoons cinnamon, 6 tablespoons shortening (butter), 2 eggs, beaten, 1 cup milk, 4 tablespoons icing sugar, 2 tablespoons butter or margarine, ½ cup chopped walnuts, 1 cup heavy cream, whipped. Mix 3 cups flour, baking powder, salt, nutmeg, granulated sugar and half teaspoon cinnamon. Cut in shortening; heat in eggs and milk. Turn into a greased 9-inch cake pan. Mix powdered sugar, ¼ cup flour and ¾ teaspoon cinnamon; cut in butter; sprinkle with nuts over batter. Bake in a moderate oven 40 minutes. Cool in pan; remove, split, fill with cream. This quantity will make a cake to cut into 8 or 10 generous slices.
12. Thistledown Sponge
Four eggs, ¾ cupful of sugar, ½ breakfast cupful of arrowroot, 1 teaspoonful cream of tartar, ½ teaspoonful bicarbonate of soda, essence to taste. Beat the eggs and sugar for 15 minutes, sift the arrowroot, cream of tartar and soda together several times and then add them to the eggs and sugar, beating for another 10 minutes. Add the essence and beat again. Divide the mixture into sandwich tins, which must not be greased, and bake for 15 minutes in a moderate oven. Serve with any filling. Although the directions say that the tins should not be greased, several correspondents have found that they could not make this cake successfully until they tried slightly greasing and flouring the tins.