Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1900-11-08
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Good Cookery

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Mrs. H. NJ. S.--Your request for few
recipes for cheap as well as good cakes,
to be printed in this column, has been
answered. and in the following recipes
hope that you will find just what you
desire.
Fig Oake--Use for this ono whole egg,
and only the yolks of two others, one
cupful of graduated sugar, seant half
cupful OF butter. half cupful of milk.
one and three-quarters eupfuls of sifted
-four and two teaspoonfuls of baking i
powder. Cream together the butter and |
sugar and add the milk. Sift the baking |
powder into the -four. and stir in the |
eggs, beat well, and bake in three jelly |
cake tins. When cold put the following
filling between the layers: Chop together
one cupful of figs and one cupful OF
seeded raisins. Beat the whites of the
two eggs of which the yolks were used
In the cake, add half cupful of pow
dered sugar. and the fig and raisin mix
ture. II you like it richer, ice the top
with three tablespoonfuls of powdered
sugar mixed with Just enough lemon
Juice to make rather soft paste. The
icing should not be hard.
Spice Cake without Eggs.-To three
quarters of cupful of molasses add one
and a half teaspoonfuls Of baking soda
dissolved in little hot water; add three
quarters of pint of sour cream, three
quarters of pound of brown sugar, and
four and a half cupfuls siGted -four Beat
thoroughly add four teaspoonfuls each
- otn ND oil and and
one-half pounds of seeded raisins chop
ped fine. Bake in loaf in moderate
oven.
Ribbon Cake.-One cup of butter, two
cups of sugar, one cup of sweet milk,
three eggs, four cups of sifted -four, one
teaspoonful baking powder, and one tea
spoonful vanilla. Take one-third of this
batter and add one cup of chopped rails
tins and citron, and a little spice. Bake
in Jelly tins, two of the light and one of
the dark mixture, and when cold put to-
gether with jelly, the dark part in the
middle.
Farmers Fruit Cake.-Soak three cups
of dried apples over night in warm
water. Chop slightly in the morning and
simmer two hours in two cups of mo-
iasses Add two well beaten eggs, one
cup of sugar. one cup of butter, one des-
sertspoonful of soda, and flour enough to
make a rather stiff batter. Flavor with
nutmeg and cinnamon to taste. Bake In
a quick oven.
Marble Cake. Light Part.-whites Of
three eggs, one-half cup each of butter
sugar, and milk, two cups -four, one-hal
teaspoonful of soda and one of cream o,
tartar.
Dark Part.-The yolks Of the thre
eggs, one cup of molasses, one-half cul
of butter, two cups of flour, one tea
spoonful of soda, one-third cup of mill
and iavor with mixed spices, cloves, Gin
namon, and nutmeg. Butter the tin am
put in the pan alternate layers of ligh
and dark parts, having the light part O
the top.
And now, If you are fond of cookies
fhese are nice:-
Plain Cookies.--Two cups OF white 81
gar, two eggs, one cup of melted butte
one teaspoonful of soda, six Tablespoon
fuls of cold water, and flour to mix. RIO
thin. If you like, for a change, scatt'
cocoanut over the tops before bakin
Another good recipe for coolies.-Tal
two cups Of molasses, one cup of suga
one cup each of butter and boiling waite
two teaspoonfuls Of soda, two tabl
spoonfuls OF ginger, one tablespoonful
cinnamon; roll as soft as possible.
you like the flavor of coffee, you can u
half cold coffee and half water.
MRS. BIXBY