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 1906 COOKBOOKCAKES & COOKIES pg 1 >  Checkerboard Cake >

 

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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

CAKES AND COOKIES

 CHECKERBOARD CAKE
 

Light part:
Take 1 1/2 cups of sugar, 1/2 cup of butter, 1/2 cup of sweet milk, 2 cups of flour, whites of 4 eggs, 2 teaspoonfuls of baking powder, flavor with extract.

Dark part:
Take 1 cup of brown sugar, 1/2 cup of butter, 1/2 cup of sweet milk, yolks of 4 eggs, 2 cups of flour, 2 teaspoonfuls of baking pow­der and flavor with spices.

Mix in separate tins. Put a ring of the light, then a ring of the dark, then a ring of light in 2 jelly tins; then in 2 other jelly tins put a ring of the dark, then a ring of the light, then a ring of the dark.

This makes 2 tins each with a light edge and center, and 2 each with a dark edge and center. Put together in layers alternately.

Sister Mina H. Bosserman, Smithville, Ohio.
 
 

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