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Story Soup Kids - Mixing up their next great adventure


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Stir until Done
Peas -n- Carrots

Velvet Cake

Velvet Cake

This is a large cake, baked in a roasting-pan; it is very light and delicious, and none too large for two luncheons, or for a picnic.

6 eggs.
2 cups of sugar.
1 cup of boiling water.
2 1/2 cups of flour.
3 teaspoonfuls of baking-powder.

Put the yolks of the eggs in a deep bowl and beat two minutes; then put in the sugar, and beat ten minutes, or fifteen, if you want it perfect.

Put in the water, a little at a time, and next the stiffly beaten whites of the eggs. Mix the baking-powder and flour, put these in next, and add the flavoring last.

This is a queer way to mix the cake, but it is right.






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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches


Feather Cake
Domino Cake
Margaret's Own Cake
Sponge Cake
Velvet Cake
Easy Fruit-cake
Layer Cake