Bygone Recipes – Cakes

Ingredients

• 1 cup granulated sugar (approx. 200g)
• 1 cup egg whites (240ml)
• 1 cup flour (approx. 120g)
• ¼ teaspoon salt
• 1 teaspoon cream of tartar
• 1 teaspoon vanilla

Method

1. Beat egg whites on platter with wire beater.
2. When foamy, add cream of tartar; when stiff, add sugar gradually.
3. Sift flour four times with salt.
4. Cut and fold into egg mixture.
5. Add vanilla, bake one hour in moderate oven in angel cake pan.
6. Invert pan on cake cooler and allow it to drop out itself.
7. If too brown, wrap in wet cheese cloth for ten minutes; then brown may be easily removed.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ¼ cup butter(55g)
• 1 cup brown sugar (approx. 100g)
• 1 egg
• 3 squares chocolate (84g)
• ½ to ¾ cup flour (60-40g)
• 1 cup nut meats (approx. 130g)
• ¼ teaspoon salt

Method

1. Put all ingredients in bowl and beat until well mixed.
2. Spread evenly in buttered baking pan.
3. Bake and cut in strips.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 ounces Lowney’s Premium Chocolate (112g)
• 1½ cups sugar (approx. 300g)
• ½ cup butter (110g)
• ½ cup milk (120ml)
• 2 cups flour (approx. 240g)
• 3 eggs
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 3 tablespoons boiling water

Method

1. Melt chocolate, add boiling water, and cook over hot water until smooth.
2. Cream butter; add sugar gradually; when of a creamy consistency, add chocolate mixture, yolks of eggs well beaten, flour in which salt and baking powder have been sifted, and milk.
3. Beat well; cut and fold in well-beaten whites; add flavoring.
4. Pour into buttered pans and bake in a moderate oven thirty or forty minutes.
5. Frost with White or Chocolate Frosting.
6. This mixture may be used for layer cakes by omitting one fourth cup flour and baking in layer cake pans.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 squares Lowney’s Premium Chocolate, grated (112g)
• 1½ cups sugar (approx. 300g)
• 3 teaspoons baking powder
• 1 cup nut meats broken in pieces (approx. 130g)
• 2¼ cups flour (approx. 270g)
• ½ cup milk (120ml)
• 8 egg whites
• 1 teaspoon vanilla
• salt
• ¾ cup butter (165g)

Method

1. Cream butter; add sugar, flour in which baking powder has been sifted, and milk, and beat well; add whites of eggs beaten stiff and nut meats; then add chocolate and vanilla.
2. Pour into buttered gem pans and bake in hot oven twenty-five minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup butter (227g)
• 1 cup sugar (approx. 200g)
• 5 egg yolks
• 5 egg whites
• ½ teaspoon salt
• ¼ cup Lowney’s Premium Chocolate, grated (25g)
• 2 cups flour (approx. 240g)
• ¼ cup brandy (60ml)
• 1 cup citron cut in small pieces (approx. 200g candied fruit)

Method

1. Cream butter; add sugar gradually, yolks of eggs beaten until thick and lemon-colored, flour, citron, salt.
2. Beat well; cut and fold in whites of eggs beaten until stiff.
3. Pour into buttered pans and bake one hour in a moderate oven.
4. This cake may be baked in a buttered dripping pan and when cold cut into fancy shapes and iced.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup butter (227g)
• 1½ cups sugar (approx. 300g)
• ¾ cup milk (180ml)
• 5 egg yolks
• ¼ teaspoon salt
• 2 tablespoons sherry or brandy
• 2 squares Lowney’s Premium Chocolate, grated (56g)
• ½ teaspoon cinnamon
• 2 cups seeded raisins (approx. 320g)
• 3½ cups flour (approx. 420g)
• 3 teaspoons baking powder
• 5 egg whites

Method

1. Cream butter; add sugar gradually, grated chocolate, raisins, cinnamon, baking powder and salt sifted with flour, milk.
2. Beat well; add flavoring and well-beaten whites of eggs.
3. Bake in deep buttered pans, forty minutes.
4. This amount will make two loaves.
5. The wine or brandy may be omitted, in which case, use one cup of milk instead of three fourths cup.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup butter (110g)
• 1½ cups sugar (approx. 300g)
• 4 eggs
• ½ cup Lowney’s Cocoa (approx. 50g)
• ½ cup milk (120ml)
• 1½ cups flour (approx. 180g)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 1 teaspoon vanilla

Method

1. Mix in the order given and beat well for five minutes.
2. Bake in buttered pan thirty to forty minutes in moderate oven.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 6 eggs
• 3 cups sugar (approx. 600g)
• grated rind and juice of ½ lemon
• ¾ cup cold water (180ml)
• 3 cups flour (approx. 360g)
• 3 teaspoons baking powder
• ½ teaspoon salt

Method

1. Beat yolks of eggs until lemon-colored and thick; add sugar, rind and juice of lemon, water, flour in which salt and baking powder has been sifted.
2. When well blended, cut and fold in the beaten whites of eggs.
3. Bake in two pans thirty to forty minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup boiling water (240ml)
• ½ cup butter (110g)
• 1-¾ cups flour (approx. 210g)
• 5 eggs
• 1 tablespoon sugar
• ¼ teaspoon salt

Method

1. Boil sugar, water and butter one minute; add flour all at once.
2. Beat until mixture leaves side of the pan in a mass, add eggs, one at a time, beating thoroughly.
3. When all eggs are used, beat five minutes; drop from tip of tablespoon on to a buttered sheet and bake one half hour in quick oven.
4. Fill with Cream Filling, Strawberry Filling, Chocolate Filling, or Whipped Cream.
5. Éclairs – Use rule for Cream Puffs. Put mixture in pastry bag or shape in strips three and one half inches long and one inch wide, on buttered sheet. Bake twenty to thirty minutes in quick oven.
6. Fill with Cream, Chocolate, Coffee, or Strawberry Filling, and brush tops with melted Fondant, Chocolate Frosting, or Confectioner’s Frosting.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup sugar (approx. 200g)
• ½ cup water (120ml)
• 5 egg yolks
• grated rind and juice 1 lemon
• 1⅛ cups flour (approx. 135g)
• 5 egg whites

Method

1. Cook water and sugar until it threads.
2. Beat egg yolks until lemon-colored and thick.
3. Add sugar sirup, lemon juice and rind, and beat until mixture is cold.
4. Cut and fold in the beaten whites and flour.
5. Bake in an angel cake pan forty to fifty minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 eggs
• 1½ cups brown sugar (approx. 300g)
• ¾ cup of flour (approx. 90g)
• ½ teaspoon salt
• 1½ cups pecan nut meats (approx. 150g)
• few grains cayenne

Method

1. Mix all ingredients in bowl; beat well.
2. Fill small buttered fluted tins one half full.
3. Decorate with pecans.
4. Bake twelve to fifteen minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1¼ cups sugar (approx. 250g)
• 2 egg yolks
• 1 egg
• 1 teaspoon salt
• 1 cup milk (240ml)
• 4½ cups flour (approx. 540g)
• 1 teaspoon soda
• 2 teaspoons cream of tartar
• few gratings of nutmeg

Method

1. Beat eggs; add sugar, dry ingredients sifted, and milk.
2. Beat well.
3. Add flour to make a soft dough.
4. Chill over night if possible.
5. Roll to one inch thickness; cut with doughnut cutter; fry in hot fat, turning often.
6. Drain on brown paper.
7. Crullers – Add to doughnut mixture two tablespoons butter. Roll one quarter inch thick. Cut in pieces four inches long and two inches wide. Make two slits in each, twist slightly, and fry in hot fat.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 pound sugar (brown) (454g)
• 1 pound butter (454g)
• 12 eggs
• 1 pound flour (454g)
• ½ teaspoon cloves
• 1 teaspoon each nutmeg and mace
• 2 teaspoons cinnamon
• 2 cups raisins (approx. 320g)
• 4 cups currants (approx. 600g)
• 4 cups chopped almonds (approx. 600g)
• 4 cups chopped citron (approx. 800g candied fruit)
• juice and rind of 1 lemon
• ¼ cup brandy (60ml)

Method

1. Cream butter; add sugar, eggs well beaten, and remaining ingredients.
2. Pour into buttered and papered pans.
3. Steam three hours and bake two hours.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup butter (approx. 110g)
• 1½ cups sugar (approx. 300g)
• 2 cups flour (approx. 240g)
• 3 teaspoons baking powder
• 4 ounces Lowney’s Premium Chocolate (112g)
• 5 tablespoons boiling water
• ¼ teaspoon salt
• ½ cup milk (120ml)
• 1 teaspoon vanilla
• 4 eggs

Method

1. Cream the butter; add the sugar very gradually, yolks of eggs well beaten, flour in which the baking powder and salt have been sifted, milk, and chocolate mixed with water.
2. Beat well; add beaten whites, pour into buttered pans, and bake forty to fifty minutes in a moderate oven.
3. This cake may be baked in small cakes by omitting one fourth cup flour.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 egg yolks
• 1 cup sugar (approx. 200g)
• 1 cup flour (approx. 120g)
• 1 tablespoon lemon juice
• 1 teaspoon baking powder
• 2 tablespoons hot water
• 3 egg whites
• ¼ teaspoon salt

Method

1. Beat egg yolks until lemon-colored and thick; add sugar and continue beating.
2. Add flour, mixed and sifted with baking powder and salt, hot water, and whites of eggs beaten until stiff, with lemon juice added.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ¾ cup butter (165g)
• 1½ cups sugar (approx. 300g)
• 3 egg yolks
• 2½ cups flour (approx. 300g)
• 3 teaspoons baking powder
• ¼ cup milk (60ml)
• 2 cups seeded raisins (approx. 300g)
• 1½ cups currants (approx. 225g)
• 1 cup citron (approx. 200g candied fruits)
• ½ cup candied orange peel (approx. 100g)
• ¼ cup brandy (60ml)
• 3 egg whites
• ½ teaspoon salt

Method

1. Cream Butter.—Cream butter, that is, beat it with a spoon until it is of a creamy consistency; then add sugar very gradually; when well blended, add yolks of eggs which have been beaten with a Dover egg beater until lemon-colored and thick.
2. When the ingredients are thoroughly incorporated, add sifted dry ingredients alternately with the milk. When all milk and flour have been used, beat well; then cut and fold in the stiffly beaten whites of eggs. Pour into buttered and papered pan, having mixture a little higher on the sides than in the middle.
3. Cutting and Folding.—Cut through and through the mixture with a knife or side of a wooden spoon, fold by turning the spoon completely over, thereby blending the materials without breaking the air bubbles. Never stir or beat after cutting and folding.
4. Bake in buttered and papered pans in a moderate oven one hour.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 egg yolks
• 1½ cups sugar (approx. 300g)
• ½ cup water (120ml)
• ¼ teaspoon salt
• 2 cups pastry flour (approx. 240g)
• 2 teaspoons baking powder
• 3 egg whites
• 1 teaspoon vanilla

Method

1. Sift baking powder and salt with flour, and follow directions for making Sponge Cake.
2. Pour into medium-sized buttered dripping pan to depth of one half inch.
3. Bake in a moderate oven ten to twelve minutes; turn on to a wet cheese cloth sprinkled with confectioner’s sugar.
4. Cut off edges of cake, spread with warm Jelly, and roll. Work quickly.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 6 eggs
• ¾ cup powdered sugar (approx. 94g)
• 1 cup flour (approx. 120g)
• grated rind 1 lemon
• ⅛ teaspoon salt
• powdered sugar
• 1 tablespoon lemon juice

Method

1. Beat yolks until lemon-colored and thick; add sugar and continue beating.
2. Add lemon rind and the egg whites, beaten to a stiff froth.
3. Cut and fold in the flour and salt.
4. Shape on buttered sheet, using tablespoon or pastry bag and tube, four inches long and one inch wide.
5. Sprinkle thickly with powdered sugar.
6. Bake twelve minutes in a moderately hot oven.
7. Sponge Drops – Use rule for Lady Fingers. Drop from a tablespoon in rounds the size of a silver dollar on buttered sheet. Sprinkle with powdered sugar and bake as Lady Fingers.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup butter (110g)
• 1 cup sugar (approx. 200g)
• 2 egg yolks
• ½ cup milk (120ml)
• 2 egg whites
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon salt
• 1-¾ cups of flour (approx. 210g)
• 3 teaspoons baking powder
• 1 tablespoon molasses

Method

1. Cream butter; add sugar, yolks of eggs beaten until thick, flour in which baking powder has been sifted, alternately with milk and egg whites, beaten until stiff.
2. To one third of this mixture add the spices.
3. Pour into pan the light and dark mixtures irregularly.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup egg whites
• ¼ teaspoon salt
• 1 cup fine granulated sugar (approx. 180g caster sugar)
• ½ teaspoon vanilla

Method

1. Add salt to eggs; beat until very stiff.
2. Add two tablespoons sugar, beat five minutes.
3. So continue until half the sugar is used.
4. When very stiff, cut and fold in the remaining sugar.
5. Drop by spoonfuls on to wet paper on inverted dripping pan.
6. Bake in slow oven thirty minutes.
7. Remove from paper; take out uncooked portion; dry in oven.
8. Cool and fill with Whipped Cream or Ice Cream. Arrange in pairs.
9. Chocolate Meringues – Substitute one half cup Lowney’s Premium Chocolate for the one half cup cocoanut in the receipt for Cocoanut Meringues.
10. Chocolate Cocoanut Meringues – Add one half cup Lowney’s Premium Chocolate to the receipt for Cocoanut Meringues.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup butter (110g)
• 2 cups sugar (approx. 400g)
• 4 egg yolks
• 1 cup milk (240ml)
• 3 cups flour (approx. 360g)
• 4 teaspoons baking powder
• 4 egg whites
• 1 teaspoon flavoring
• ¼ teaspoon salt

Method

1. Cream Butter.—Cream butter, that is, beat it with a spoon until it is of a creamy consistency; then add sugar very gradually; when well blended, add yolks of eggs which have been beaten with a Dover egg beater until lemon-colored and thick.
2. When the ingredients are thoroughly incorporated, add sifted dry ingredients alternately with the milk. When all milk and flour have been used, beat well; then cut and fold in the stiffly beaten whites of eggs. Pour into buttered and papered pan, having mixture a little higher on the sides than in the middle.
3. Cutting and Folding.—Cut through and through the mixture with a knife or side of a wooden spoon, fold by turning the spoon completely over, thereby blending the materials without breaking the air bubbles. Never stir or beat after cutting and folding.
4. Bake in a loaf in a moderate oven forty minutes, or in rounds twenty minutes.
5. Currant Cake – Add one cup currants to Simple Butter Cake. Bake in loaves or rounds.
6. Layer Cake – Bake Simple Butter Cake in four square shallow pans. Fill with Lemon Cream, Cocoanut Cream, Chocolate Cream, or Jelly.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 8 eggs
• ½ weight of eggs in flour
• weight of eggs in sugar
• 3 tablespoons lemon juice

Method

1. Beat yolks ten minutes; add sugar; beat five minutes; add lemon juice and flour; when well blended, add stiffly beaten whites, cutting and folding them in.
2. Pour into angel cake pan and bake in a moderate oven one hour.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup powdered sugar (approx. 125g)
• ¾ cup flour (approx. 90g)
• ¼ teaspoon salt
• grated rind ½ lemon
• 1 tablespoon lemon juice
• 4 eggs

Method

1. Beat yolks until lemon-colored and thick; add sugar, rind and juice of lemon.
2. Cut and fold in the well-beaten whites, also the sifted flour.
3. When thoroughly blended, pour into buttered and papered pan and bake thirty to forty minutes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 pound butter (454g)
• 1 pound sugar (454g)
• 10 eggs
• 1 pound flour (454g)
• ¼ cup wine (120ml)
• ¼ cup brandy (60ml)
• few gratings nutmeg

Method

1. Cream butter; add flour.
2. When well blended, add yolks of eggs beaten until thick, then sugar with nutmeg, whites of eggs beaten until stiff, and wine and brandy.
3. Bake in loaves or small cakes.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 4 cups flour (480g)
• 1 cup butter (227g)
• 1¼ cups sugar (approx. 250g)
• ½ cup milk (120ml)
• 1 teaspoon salt
• ½ yeast cake dissolved in one half cup water (approx. 10g dried active yeast)
• 2 eggs
• ¼ cup wine (60ml)
• 2 cups seeded raisins (approx. 320g)
• 1 cup citron (approx. 200g candied fruit)

Method

1. Mix all ingredients except eggs and fruit.
2. Raise over night. In the morning add eggs and fruit; cover and raise again; pour into buttered and papered pans; let it rise one hour.
3. Bake in moderate oven one and one half to two hours.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 3 eggs
• ½ cup sugar (approx. 100g)
• ¼ teaspoon salt
• ¼ cup Lowney’s Cocoa (approx. 25g)
• ½ teaspoon vanilla
• grated rind and juice of ½ lemon
• 1 tablespoon flour
• ½ teaspoon cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon clove

Method

1. Mix cocoa, spice, flour, baking powder, and salt; beat the yolks of eggs until lemon-colored and thick; add sugar and beat well; add lemon juice and rind; when well blended, add chocolate mixture and the beaten whites of eggs.
2. Bake in buttered shallow pans twenty minutes in a moderate oven.
3. When cool put together with Chocolate Frosting or Currant Jelly or White Mountain Cream.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• ½ cup butter (110g)
• 1½ cups brown sugar (approx. 300g)
• 2 eggs
• ½ cup milk (120ml)
• ¼ teaspoon salt
• 2 cups flour (approx. 240g)
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ⅛ teaspoon clove

Method

1. Mix and sift dry ingredients, add butter, sugar, eggs and milk, and beat until smooth.
2. Bake in a moderate oven forty minutes.
3. One cup chopped raisins, or one cup chopped dates may be added to this cake.

Title

Lowney’s Cook Book

Author

Maria Willet Howard

Ingredients

• 1 cup sugar (approx. 200g)
• 5 egg yolks
• ¼ teaspoon salt
• ¾ cup flour (approx. 90g)
• ½ teaspoon cream of tartar
• 6 egg whites
• 1½ tablespoons orange juice
• 1 teaspoon lemon juice

Method

1. Beat yolks until lemon-colored and thick; add sugar and flavoring and continue beating.
2. Mix and sift flour and cream of tartar four times.
3. Cut and fold in stiffly beaten whites, alternately with flour.
4. Bake in an angel cake pan one hour in a moderate oven.

Title

Lowney’s Cook Book

Author

Maria Willet Howard