The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1880-05-06
USEFUL AND SUGGESTIVE.

OuoCcI, Ouc cup sugar, one cup mix,
three cups flour, two teaspoons baking
powder. Bake in thin lay ers and spread
any kind of jelly between; currant is
best.
Loaf Cake.-Six cups risen dough,
two cups sugar. one cup butter, two
eggs, two even tablespoons of cinnamon,
fourth of nutmeg. Add raisins or
currants if you choose. Let it rise as
for bread and bake slowly.
Lemon Cake.-One pound sugar,
one pound butter stirred to a cream,
eight eggs beaten separately, juice of
one lemon and grated rind of two, the
yellow only, one pound flour, sifted
gradually. This makes two cakes and
is very good.
Orange Cake.--One pound butter
one pound flour, one pound sugar, ten
eggs beaten separately, juice of six
oranges. CRATE the yellow of the rinds
into the sugar, but be careful to CRATE
only the outer surface in which the oil is
contained. This makes two cakes and
is very nice.
Good nourishing food, and whole.
some, plain cooking, if introduced in
thousands of family circles which are
now unhappy without knowing why,
would result in improved health, hap.
pier tempers, more ability and DISPOSE.
ton to work. better incomes and higher
and nobler lives.
Coffee Cake.-Four eggs, one large
cup sugar, one of molasses, one small
cup butter, one large cup cold coffee,
four small cups flour, one pound raisins,
one cup currants, one nutmeg, one IT,
blespoon allspice, one tablespoon CHINA
mon, one teaspoon cloves, little cit.
ron if you choose, three teaspoons
baking powder. This may be made
without the eggs, Make as stiff as fruit
-Custard Cake.-One egg, one cup
sugar, three-fourths cup milk, and one
and one-half cups of flour, three tea
spoons baking powder, butter size of an
egg; bake in layers. Custard.
and one-fourth cups milk, one egg,
pinch of salt, sweeten to taste, make
quite sweet, flavor highly with vanilla.
Must be made first and cooled before
putting between the cakes.
-Cocoanut Cake.-One cup sugar,
one-half cup butter, two eggs, one-half
cup milk, two cups flour, two teaspoons
baking powder. Bake in thin layers.
For paste, the whites of two eggs, one
cup powdered sugar beaten together.
Spread layer of the icing on the cake
and strew it thickly with cocoanut,
grated and sugared, place another cake
on that and proceed as before, putting
only the icing on the top of the cake,
or if you prefer, sprinkle with powdered
sugar.
Marble Cake.-Whites of seven
eggs, one cup butter, two cups white
sugar, one cup sweet milk, four cups
flour, three teaspoons baking powder;
flavor with lemon or vanilla. Dark
part.-Seven eggs, yelks only, two cups
brown sugar, one cup m0lasses, half cup
butter, one cup sweet milk, five cups
flour. two teaspoons cloves, one tea
spoon allspice, one teaspoon nutmeg or
cinnamon, three teaspoons baking pow
der. Put first layer of dark and then
of light. This makes two good sized
cakes.
Save all the parings and cores of
sound. good apples, put them in the
oven and let them get quite dry, then
pour boiling water on them, let them
stand till the goodness is well soaked
out, then turn off the water in a jar that
has little good vinegar in it, or put in
a little sugar or mOlasses and keep IL
near the fire; it will soon ferment and
be as nice as cider vinegar. During the
jelly season, after the juice is squeezed
from currants or other fruit, turn boil
ing water on the seeds and skin or pulp
and strain off into the vinegar jar. The
juice from almost any fruit is good for
vinegar and will help give it a fine
color.
Fruit Cake.--Two pounds flour, two
of brown sugar, two of raisins, stoned.
chopped and Toured. two of currants,
washed. dried and Toured, one of citron,
chopped, or shaved in thin strips three
fourths of an inch in length, one of
butter. creamed, ten eggs we'll beaten,
one pint sweet milk, half of a nutmeg.
half teaspoon salt, cinnamon and al
spice to taste, four heaping teaspoons
baking powder. mixed in the flour;
make quite stiff, beat well, bake four or
five hours, ice. One half the quantity
makes good sized cake, enough for a
six quart pan. This will keep years.
II it gets too dry, steam gently, and ice
again.