1 cup granulated sugar. 1-1/4 cups flour. 4 egg yolks.  Pinch of salt. 1/2 cup boiling water. 1 large teaspoonful baking powder.

The yolks of eggs left from making “Pennsylvania Dutch Kisses” may be used for this cake by the addition of an extra yolk of egg.  Beat the yolks quite light, then add the sugar and beat until light and frothy.  Add the flour sifted with the baking powder and salt.  Lastly, add the half cup of boiling water.  Bake in a rather quick oven from 25 to 30 minutes in two square layer cake pans.  Cover cakes first ten minutes until they have risen.  When baked turn cakes out of pans on to a cloth.  Take one at a time from the oven, spread as quickly as possible with a tart jelly, either currant or grape, and roll as quickly as possible, as when the cakes become cool they cannot be rolled without breaking.  Roll up in a cloth and when cool and ready to serve slice from end of roll.  These cakes are very nice when one is successful, but a little difficult to get just right.

AUNT SARAH’S CINNAMON CAKE

1 cup sugar. 2 cups flour. 1 egg. 1-1/2 teaspoons baking powder Piece of butter the size of egg.  Pinch of salt. 1 cup milk.  A little grated nutmeg.

Beat the butter to a cream and gradually add the sugar.  Then add the unbeaten egg and beat all together thoroughly.  Add milk and flour and beat hard for five minutes.  Add baking powder, salt and nutmeg.  Pour into two small greased pie-tins and before putting in oven sprinkle sugar and cinnamon over top.  This is an excellent breakfast cake, easily and quickly made.

“GELB KUCHEN”

Mary’s Aunt taught her to make this exceptionally fine cake, yellow as gold, in texture resembling an “angel cake,” from the following ingredients:  The whites of 6 eggs, yolks of 3 eggs, 3/4 cup of fine, granulated sugar, 1/2 cup of high-grade flour, 1/2 teaspoonful of cream of tartar (good measure), a few drops of almond extract or 1/2 teaspoonful of vanilla.

Mix ingredients together in the following manner:  Sift sugar and flour separately 3 times.  Beat yolks of eggs until light, add sugar to yolks of eggs and beat to a cream.  The whites of eggs were placed in a separate bowl and when partly beaten the cream of tartar was sifted over and the whites of eggs were then beaten until dry and frothy.  The stiffly beaten whites of eggs were then added alternately with the flour to the yolks and sugar.  Carefully fold in, do not beat.  Add flavoring, pour batter in a small, narrow bread tin, previously brushed with lard, over which flour had been dusted.  The cake when baked may be readily removed from the tin after it has cooled.

Bake cake in a very moderate oven about 60 minutes.  After cake has been in oven 15 or 20 minutes increase heat of oven.  An extra fine, large cake may be baked from this recipe if double the quantity of ingredients are used.

DEVIL’S FOOD CAKE