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For Cake (Cupfuls sifted sugar eggs)
1 1/4 cupfuls sifted sugar 2 eggs 1/2 cupful Crisco 1 cupful cold water 3 cupfuls flour 2 teaspoonfuls baking powder 1 teaspoonful vanilla extract 1/2 cupful granulated sugar 1/2 teaspoonful salt 1/4 cupful boiling water
This entry is an ingredient list without a method, as many cake entries in these menu-based books are: the cook was expected to know what to do with it. The proportions are those of a plain creamed butter-type layer cake, plus a small separate group of ingredients for a boiled sugar icing.
- Read it as two listsPossibly two lists -- The 1/2 cupful granulated sugar and 1/4 cupful boiling water sit oddly in a creamed batter that already has 1 1/4 cupfuls sifted sugar and a cupful of cold water; they may be intended as a syrup for a boiled icing rather than as batter ingredients. Nothing in the entry says so, and no egg white or icing is named, so this is a reading of the proportions and not an instruction.
- The egg count is ambiguousThe egg count -- The entry lists 2 eggs and nothing more. If the granulated sugar and boiling water are indeed for a boiled icing, an egg white would be needed for it and the two eggs would have to be divided somehow, or a further egg assumed; the text does not say. Decide before you start rather than mid-mix.