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Julie M. Clagett cookbook, 1908-1914

Page 64

White Mountain cake (very fine)
8 eggs beaten seperately 3/4 lb Butter - 1 lb flour, 1 lb sugar, 1 cup sour cream - 1 tea spoon soda dissolved in the cream, & 1 tea spoon cream tarter sifted with the flour - Bake in tin plates - & when each one is cool spread on the following - whites 16 eggs & 45 table spoon pulverized sugar seasoned to yr taste - each one must have the icing dried on it before putting together - if you do not wish the icing It is very nice baked in sheet - & cut in squares, then moisten each one with feather dipped in white of Egg, & then cover with powdered sugar One tea cup grated chockolate, 1 of sugar & 1 of new cream, boiled a few minutes & then cooled, is very nice to spread on cake, instead of the icing, or of jelly -
Dough nuts.
1 egg, 1 cup of milk, 1 cup of sugar, 1 teaspoonful butter, 1 teaspoonful cream of tartar, 1/2 teaspoonful saleratus, Dont knead them too hard but work them as soft as possible - the secret of good dough nuts is in the frying, the fat must be smoking hot.

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White Mountain cake (very fine) 8 eggs beaten seperately 3/4 lb Butter - 1 lb flour, 1 lb sugar, 1 cup sour cream - 1 tea spoon soda dissolved in the cream, & 1 tea spoon cream tarter sifted with the flour - Bake in tin plates - & when each one is cool spread on the following - whites 16 eggs & 45 table spoon pulverized sugar seasoned to yr taste - each one must have the icing dried on it before putting together - if you do not wish the icing It is very nice baked in sheet - & cut in squares, then moisten each one with feather dipped in white of Egg, & then cover with powdered sugar One tea cup grated chockolate, 1 of sugar & 1 of new cream, boiled a few minutes & then cooled, is very nice to spread on cake, instead of the icing, or of jelly - Dough nuts. 1 egg, 1 cup of milk, 1 cup of sugar, 1 teaspoonful butter, 1 teaspoonful cream of tartar, 1/2 teaspoonful saleratus, Dont knead them too hard but work them as soft as possible - the secret of good dough nuts is in the frying, the fat must be smoking hot.