THE COLUMBIAN COOK BOOK
| Three eggs, reserve the whites of two for frosting, three-fourths cup butter--scant, two cups sugar--scant, one cup milk, three small cups flour, two teaspoons of baking powder.|
DARK PART.--Half cup chocolate, half cup sweet milk, half cup sugar, one egg and one teaspoon vanilla. Let it boil until it thickens. When cool add to the above. For frosting take one cup granulated sugar, boil in two tablespoons of water until thick. Beat the two whites to a stiff froth, then pour on the boiling syrup and beat.
|MRS. E. C. RICE.|
Chocolate Loaf Cake.
| Half cup of butter, one and a half cups sugar, four eggs whites and yolks beaten separately, two ounces of chocolate, dissolved in five tablespoons of hot water, half cup milk, one and three-fourths cups flour, one teaspoon baking powder and one teaspoon vanilla. Bake for forty-five minutes in a moderate oven..|
|MISS LUCY DAVIS.|
| Whites of twelve eggs, four cups of flour, three cups powdered sugar, one cup butter, one cup milk, three teaspoons of baking powder. Sift baking powder and flour together. Rub butter and sugar to a cream.|
|MRS. W. BURNSIDE.|
| Two cups of light brown sugar, one cup butter, one cup sweet milk, one and a half cups raisins - seeded and chopped fine, two and three-fourths cups flour--measure before sifting, two teaspoons baking powder sifted into the flour, two teaspoons of cinnamon, half teaspoon cloves, three eggs beaten separately and added the last thing.|
|MRS. F. S. WATTS.|
| Half cup milk,one egg, two bars of chocolate, boil together; while boiling prepare the following and add to the above while hot: One cup sugar, half cup milk, one tablespoon butter, one teaspoon soda, one and a half cups flour, one small spoon baking powder and mix white hot..|
|MRS. S. D. THAYER.|
[TO BE EATEN WARM, FOR TEA.]
| One egg, one cup of sugar, one half cup of butter, one cup of sweet milk, two level teaspoons of baking powder, flavor with vanilla, three cups of flour.|
|MRS. L. E. TURNER.|
| One cup butter, two cups sugar, one scant cup milk, whites of five eggs, three cups flour, two teaspoons baking powder, one teaspoon vanilla. Cover with white frosting. This cake is sometimes baked in small round tins and called "Snow Cake."|
|MISS MARY FORD.|
| Whites of seven fresh eggs, yolks of five fresh eggs, one cup of granulated sugar, two-thirds cup of flour, one-third teaspoon cream tartar and a pinch of salt. Sift, measure and set aside flour and sugar as for angel cake. Beat yolks of eggs thoroughly, after washing the beater, beat whites about half, add cream tartar and beat until very stiff. Stir in sugar lightly, then the beaten yolks thoroughly, then add flour and lastly add the extract. Bake in a tube pan like angel food. For the frosting take the yolks of two eggs, one cup sugar, boil sugar as for white frosting.|
|MRS. E. B. COUSINS.|
Hickory Nut Cake.
| Two cups sugar, one cup butter, three cups flour, whites of five eggs, one large cup of hickory nut meats, one large teaspoon baking powder and one cup milk.|
|MRS. J. E. CLARK.|
| One cup bread dough, one cup maple sugar, half cup sweet milk, one-third of a cup of butter, two-thirds of a cup of raisins, one egg, one even teaspoon of soda, half teaspoon cinnamon, quarter of a nutmeg and flour to make a little stiffer than cake. Put in warm oven with door open and let rise very light for forty minutes, then bake very slowly.|
|MRS. B. S. PHELPS.|
White Fruit Cake.
| One cup butter, two cups sugar, one cup sweet milk, two and a half cups flour, whites of seven eggs, two teaspoons baking powder, one pound raisins, (seeded) one pound figs, quarter of a pound of citron, all chopped fine. Mix all thoroughly before adding fruit. Add teaspoon of lemon extract. Put baking powder in flour; sift a little flour over fruit. Bake slowly two hours.|
|MRS. W. H. COWLES.|
| Two cups sugar, one small cup butter, one cup sweet milk, three and a half cups flour, two teaspoons baking powder, one pound figs, split, eight eggs--whites beaten stiff. Put in one layer of the batter and one of figs till all are used. Bake one hour in a moderate oven.|
|MRS. CHAS. BAGLEY.|
| Whites of nine large, fresh eggs or ten smaller ones, one and a quarter cups of sifted granulated sugar, one cup sifted flour, half teaspoon vanilla, half teaspoon cream tartar and a pinch of salt added to eggs before beating. After sifting flour four or five times measure and set aside one cup; then sift and measure one and a quarter cups granulated sugar, beat whites of eggs about half, add cream of tartar and beat very, very stiff; lay in sugar, then flour very lightly. Put in pan and in a moderate oven at once; will bake in thirty-five to fifty minutes.|
|MRS. B. S. PHELPS.|
| One cup butter, one pound sugar, one teacup sweet milk, three teaspoons baking powder, one pound flour, one teaspoon lemon extract, six eggs.|
|MRS. JENNIE WALKER.|
Blackberry Jam Cake.
| One cup sugar, three-fourths cup butter, three-fourths cup of jam, half cup sour milk, two cups flour, three eggs, one teaspoon each of cloves, cinnamon, vanilla and soda. Bake either in loaf or layers.|
|MRS. A. S. CULVER.|
Transcribed by Cheryl Siebrass, April, 2016 from page 55, and 57-59 of The Columbian Club Cookbook, originally published at Audubon, Iowa: 1898 and republished in its entirety in Recipes & Reflections: A Celebration of 100 Years of Good Cooking, Audubon, Iowa: 1991.