White Mountain Cream

Ingredients for White Mountain Cream Recipe

1 cup sugar
1/3 cup cold water
White of 1 egg
½ teaspoon vanilla or
½ tablespoon lemon juice

Put sugar and water in saucepan, and stir to prevent sugar from adhering to saucepan; heat gradually to boiling-point, and boil without stirring until syrup will thread when dropped from tip of spoon or tines of silver fork.

Pour syrup gradually on beaten white of egg, beating mixture constantly, and continue beating until of right consistency to spread; then add flavoring and pour over cake, spreading evenly with back of spoon.

Crease as soon as firm.

If not beaten long enough, frosting will run; if beaten too long, it will not be smooth.

Frosting beaten too long may be improved by adding a few drops of lemon juice or boiling water.

This frosting is soft inside, and has a glossy surface.

If frosting is to be ornamented with nuts or candied cherries, place them on frosting as soon as spread.

Chocolate Potato Cake


2 c white sugar

1 c butter

1 c hot mashed potatoes

1 c chopped walnuts

1/2 c sweet milk

2 c flour

4 eggs well beaten

5 tsp melted chocolate

1 tbsp cloves, cinnamon and nutmeg

2 tsp baking powder


Bake in layers and use marshmallow filling.

Mrs Farmer’s Chocolate Nougat Cake

1/4 c buttter

1.5 c powdered sugar

1 egg

1 c milk

2 c bread flour

3 tsp baking powder

1/2 tsp vanilla

2 squares chocolate, melted

1/2 c powdered sugar

2/3 c almonds blanched and shredded


Cream the butter, add gradually 1.5 c sugar, and egg unbeaten.

When well mixed, add 2/3 milk, flour mixed and sifted with baking powder, and vanilla.

To melt chocolate add 1/3 c powdered sugar, place on range, add gradually remaining milk, and cook until smooth.

Cool slightly and add to cake mixture.

Bake 15-20 min in round layer cake pans.

Put between layers and on top of cake White Mountain Cream sprinkled with almonds.

Cocoa Marble Cake

1/3 c butter

1 c sugar

1 egg

1/2 c milk

1 tsp vanilla

2 c flour

2 tsp baking powder

3 tbsp baker’s cocoa


Cream butter, add sugar, vanilla and egg, beat thoroughly, then add flour (into which is mixed the baking powder) and milk, alternately, until added.

To 1/3 the mix add the cocoa, and drop the white and brown mix in spoonfuls into small, deep pans, and bake 40 min in moderate oven.

Cocoa Marble Cake

6 tbsp butter

1 c sugar

3 eggs

1 tsp vanilla

3/4 c milk

3 tsp baking powder

1.75 c sifted flour (or enough to make mixture stiff enough to drop from the spoon)

Mix in the order given.

Reserve 1/3 of this mixture and add to it 4 tbsp baker’s cocoa and to the other 1 c of shredded coconut.

Bake 35-40 min according to size and shape of pan.

Squash Pie

2 c squash

5 tbsp sugar

1 tbsp flour

2 c milk

1 tsp ground cinnamon

1/4 tsp salt

1 egg


Pare squash, boil till tender, sift through colander.

Beat egg, add sugar, flour, cinnamon and salt.

Stir these into the squash and add the milk, stirring in slowly.

Bake in deep plate, like a custard pie.

Rhubarb Pie

1 pint rhubarb

1 tsp flour

1 c sugar

1/4 tsp soda


Remove the skin, and cut into small pieces enough rhubarb to fill a pint bowl.

Add soda, and pour over boiling water to cover.

Let stand 15 min and pour off the water.

Line a deep plate with rich crust.

Put in the rhubarb, sugar and flour, cover with crust.

Bake 20 min or half an hour.

Chocolate Custard Pie

1 pint milk

4 tbsp sugar

3 eggs

pinch salt

2 tbsp cocoa or 1 square chocolate

1 tsp vanilla


Beat yolks of eggs. Add sugar and salt.

Wet cocoa with half a cup of warm milk and stir into the yolks. Flavor.

Line a deep pie plate with rich pie crust, pinching a little edge around the plate. Pour in the mixture and bake until it rises.

Beat the whites to a stiff froth, add  tsp sugar, spread over the pie and brown in hot oven.