Hadley PA 1874 – 1911

Midsummer Cakes                               

Whites of 5 eggs beat to a foam, add ½ tea sp. Cr. Tr. (cream of tartar) beat till stiff & dry, add gradually ¾ cup gran. Sugar (granulated), ¼ tea sp. almond flavoring.  And fold in ½ cup flour sifted 3 times.

Meringue filling

Beat white of one egg slightly, add ½ cup crushed fruit. 1 cup con. Sugar (confectioners’ sugar) beat 15 min.

Genoese Cake

3 very large eggs, add ½ cup sugar, (Stirred?) in pan & (?) water & beat 15 min.  Add 1/3 cup melted butter & ¾ cup flour & ½ teasp. B.P., flavor as desired

Good housekeeping

Aug. 1917 p. 80

If I cannot figure out a word, I put this in place for it. (?) 

These two recipes seem to have very little flour in them; it could be that they are very light cakes, a Genoese cake is very light and fluffy so perhaps it is correct. 

Oven temperatures are seldom given in the old books and recipes; most times the only say something like a slow oven or quick oven.  These are the equlivent to today’s oven temperatures;

A very slow oven equals 250 to 275 degrees.

A slow oven equals 300 to 325 degrees.

A moderate oven equals 350 to 375 degrees.

A hot or quick oven equals 375 to 400 degrees.

A very hot oven equals 400 to 450 degrees. 

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