This section is from the book "The New Cookery", by Lenna Frances Cooper. Also available from Amazon: The New Cookery.
1/2 cup butter.
1 1/2 cups granulated sugar.
1 cup water.
2 egg yolks.
3 tablespoons caramel.
1 teaspoon vanilla 2 1/2 cups flour 3 egg whites 80 minims hydrochloric acid (CP).
1 teaspoon soda.
(This amount of soda and hydrochloric acid is equivalent to 4 teaspoons baking powder).
Cream the butter and sugar together. Add the caramel, the water and the beaten egg yolks. Add the hydrochloric acid and two cups of the flour. Sift the soda and the remaining one-half cup of flour together and sift into the former mixture. Add the vanilla and fold in the stiffly beaten whites. Bake in layers.
Use the following icing to spread between the layers:
1 cup granulated sugar V± Cup water.
2 tablespoons caramel y2 teaspoon vanilla.
1 egg white.
Cook the sugar and water together until it hairs. Add the caramel. Pour this slowly over the beaten whites and add the vanilla. Beat until stiff.
To prepare the caramel use:
1 cup brown sugar.
1 cup water.
Put the sugar in a pan and place over the fire. Stir until it melts. Cook until it becomes a golden brown, taking care not to burn. Add the boiling water slowly and cook until it will spin and hair. Keep hot until needed. The remainder of it may be put away to be used another time.
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