The Chanute times. [volume] (Chanute, Kan.) 1897-1913, 1902-07-25
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Some Cake i
Recipes :
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Gingerbread is amongst the most
ancient species of cake known
throughout England and the north Of
Europe. A recipe for hard ginger
bread is: Rub half pound of butter
into one pound of flour; then rub in
half pound of sugar, two tablespoon
fuls of ginger and a spoonful of flaw
in fiat pans in a moderate oven for
about half an hour. This will keep
for some time.
Cider cake is good and is baked
in small loaves. One pound and a
half of flour, half pound of sugar.
quarter of pound of butter, half
pint of cider, one teaspoonful of pear
lash; spice to taste. Bake till it turns
easily in the pans. about half an hour.
Molasses Fruit Cake-One teacup
of butter, one teacup of brown sugar,
worked well together; next two tea
cupfuls Of cooking molasses, one cup
full of milk with a teaspoon of soda
dissolved in it.; one tablespoon of gin
ger, one tablespoon of cinnamon, and
one teaspoon Of cloves; little grated
nutmeg Now add four eggs we'll
beaten and five cups of sifted -four.
or enough to make a stiff batter.
Flour a cup of raisins and one Of cur.
rants; add last. Bake in a very mod
crate oven one hour. If well covered
will keep several months.
Cnaut This N Gootob rani
pc. One pound of arrowroot, quarter
Of pound Of powdered white sugar.
half pound Of butter, the whites of
six eggs, flavoring to taste; beat the
butter to cream; stir in the sugar
and arrowroot gradually, at the same
time beating the mixture, whisk the
whites of the eggs to stih froth;
add them to the other ingredients and
beat we'll for twenty minutes put in
tn flavoring; pour the cake into a
butuered mold or tin, and bake in a
moderate oven from one to one and
half hours.
French Chocolate Cake-The whites
Of seven eggs, two cups of sugar two
thirds of cup of butter, one cup of
milk and three of -four, and three tea
spoonfuls Of baking powder. The
chocolate part of the cake is made
just the same, only use the yolks of
the eggs with cup of grated choco-
late stirred into it. Bake it in layers.
the layers being light and dark; then
spread a custard between them, made
Of nj n Of nil holt
cup of sugar, one tablespoonful of
flour or corn starch; when cool, flavor
with vanilla, two teaspoonfuls.
Dominoes-Bake a plain cake in
rather thin sheets and cut into small
oblong pieces the size and shape of a
domino, trifle larger. Frost the top
and sides. When the frosting is hard
draw the black lines and MAKE the
dots, with a small brush dipped in
melted chocolate.
Fruit Cookies-One and a half cups
of sugar, one cup of butter, half cup of
sweet milk, one egg, two teaspoonfuls
baking powder, one teaspoon grated
nutmeg three tablespoons of currants
or chopped raisins. Mix soft and roll
out, using just enough flour to stiffen
sufficiently. Cut out with a large cut
ter, wet the tops with milk and sprin.
kle sugar over them. Bake on but.
tered tins in quick oven.
Golden Frosting-A pretty frosting
can be made by using the yolks of
eggs instead of the whites. Proceed
exactly as for ordinary frosting.
Frosting Without Eggs-One cup of
granulated sugar, one-quarter cup Of
milk. Stir until it boils; then let it
boil five minutes without stirring. Re-
move from fire and set in a dish of
cold water; add flavoring. While
cooling stir or beat constantly, and 1t
will become thick, creamy frosting.