Daphne's Cream Cakes

Four teacups of flour (or less), 3/4 teacups of butter, 3 teacups of sugar, 5 eggs, 1 teacup sour Cream, cinnamon, nutmeg. Bake in small pans. When partly baked sprinkle over several raisins and sifted sugar. Daphne always tried baking 1 or 2 cakes to tell the amount of flour needed, and seldom used quite 4 cups.

Cream Cakes

Boil 1 cup butter in 1 pint of water, while boiling stir in 3 cups of flour, then take from the fire and stir in gradually 10 eggs till quite smooth. Do not beat them. Add 1/2 teaspoonful soda and drop on tin sheets the size you want them. Bake a half hour.

Mixture For Filling

Boil 1 pint rich milk and stir into it while boiling 5 eggs, 2 cups sugar, 1 cup flour beaten together. Flavor to suit the taste. When cool remove the top of the cake and lay in some of the mixture.

French Cream Cake

One teacup pulverized sugar, 3 eggs, 2 tablespoonsful cold water and put all together in a dish and beat light, 1 1/2 cups flour, 2 tablespoons baking powder. Bake in 2 jelly cake pans. Split each cake and turn the cut side up, except the top one which must be sprinkled with fine sugar.

Cream For Filling

One-half pint sweet milk, 1 tablespoonful common starch, 1 egg, all mixed and boiled till stiff as mush, then take from the fire and add 1/2 teacup sugar, 1 tablespoonful butter and 1 tablespoonful vanilla extract. Spread between the cakes.

Cream Sponge Cake

One cup of sugar, 1 1/2 cups of flour, 3 eggs, 1 teaspoonful of Cream of tartar, 1/2 teaspoonful soda. Bake in 3 layers.


One pint of milk, 2 eggs, 2 tablespoonsful of flour, 1 tablespoonful of corn starch, 1 cup of sugar.