The Lamar register., 1902-07-23
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II II Some Cake iy
q =, Recipes q e
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Gingerbread is amongst the most
ancient species of cake known
throughout England and the north of
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
oring; work it well; roll out and bake
in fiat pans in 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
half of flour. half a pound of sugar.
quarter of pound of butter, half
pint of cider, one teaspoonful of pear
lash; spice to taste. Bake till 1t 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 1t; one tablespoon of gin
ger one tablespoon of cinnamon, and
one teaspoon of cloves; a little grated
nutmeg. Now add four eggs well
beaten and five cups of sifted -four.
or enough to make stiff batter.
Flour cup of raisins and one of cur
rants; add last. Bake in very mod
crate oven one hour. If well covered
will keep several months.
Snow Cake-This Is a Scotch reci-
pc. One pound of arrowroot, quarter
of pound of powdered white sugar.
half n mound of huttpr tho whites of
six eggs. flavoring to taste; beat the
butter to a cream; stir in the sugar
and arrowroot gradually, at the same
time beating the mixture, whisk the
whites of the eggs to a stii1 froth;
add them to the other ingredients and
beat well for twenty minutes; put in
the favoring; pour the cake into
buttered mold or tin. and bake in
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 flour, and three tea
spoonfuls of baking powder. The
chocolate part of the cake is made
just the same, only use the yolks of
th' $3.50 WIN q NuP VI hiot'' 'hoeo-
late stirred into it. Bake it in layers.
the layers being light and dark: then
spread custard between them, made
of two eggs. one pint of milk. half
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
obong pieces the size and shape of
domino. q tritle 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 CooEies-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
Jut, 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 a 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 1t boils: then let 1t
boil five minutes without stirring. Re-
move from fire and set in dish of
cold water: add flavoring. While
cooling stir or beat constantly, and 1t
will become a thick, creamy frosting.