Favorite Recipes from Skidmore, 1913, Part 2

Here are more recipes from the December 11, 1913 Skidmore New Era of Skidmore, Missouri. Featured are recipes for White Mountain Loaf Cake from Mrs. G. C. Ashbrook; White Sponge Cake from Mrs. W. R. Linville; and Burnt Sugar Cake from Mrs. D. R. Baker.

1913 newspaper header reads, "Favorite Recipes"
Recipes for White Mountain Loaf Cake from Mrs. G. C. Ashbrook; White Sponge Cake from Mrs. W. R. Linville; and Burnt Sugar Cake from Mrs. D. R. Baker. Text of recipes follows.
Favorite recipes from Mrs. G. C. Ashbrook, Mrs. W. R. Linville, and Mrs. D. R. Baker. Skidmore New Era, December 11, 1913, page 13.

White Mountain Loaf Cake.
(Favorite.)
Two cups granulated sugar, one-half cup butter, one cup sweet milk, two and one-half cups flour, two teaspoonful baking powder, one-half cup corn-starch, whites of seven eggs beaten stiff, one tablespoonfull of lemon. Icing — One cup white sugar, one-half cup water, cook together until it threads, then pour over the beaten white of one egg, then stir in one dozen warmed marshmallows and beat all together until ready to spread.
Mrs. G. C. Ashbrook.

White Sponge Cake.
Two cups sugar, 2/3 cup of butter, 3 cups of flour, 1 cup of cold water, 2 teaspoonsful of baking powder. Cream butter and sugar, add water then flour, beat well; then add the whites of the eggs beaten stiffly.
Mrs. W. R. Linville.

Burnt Sugar Cake.
Beat one-half cup butter and one and one-half cups sugar to a cream, the yolks of two eggs well beaten, one cup cold water, burnt sugar syrup, then add two and one-half cups flour and two teaspoonful baking powder, last the well beaten whites of two eggs and any flavoring desired.

Directions for Burning Sugar.
Put one-half cup sugar in a sauce pan and let it melt and smoke. When it begins to get black remove from fire and add one-half cup boiling water and return to fire and boil up smooth.

Frosting for Burnt Sugar Cake.
Two cups powdered sugar, two teaspoons burnt sugar syrup, one teaspoon vanella sweet cream to make the right consistency to spread easily. Put between layers and on top.
Mrs. D. R. Baker

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