The Intermountain Catholic. (Salt Lake City [Utah] ;) 1899-1920, 1904-01-23
Cheese cruStS.
Coffee.
Tilden Cake.

Take one and one-half cups of brown sugar,
three-fourths of a cup Of butter one egg, one cup
sour milk, teaspoonful of soda dissolved in a
little hot water, large teaspoonfu of cinnamon, a
heapng teaspoonful of allspice and cloves together
quarter of a nutmeg, half cup of seeded raisins
and two I'D half cups of sifted -four Put together
like plain cake and bake in loaf in a moderate
over fo JL"er-quarters of an hour.
Coffee Fruit Cake,
Bea together one cup of butter and a cup of
brown sugar, and two weIl-beaten eggs and tea
spoonful each of cloves and cinnamon and little
nutmeg. Nix cup of molasses with a cup of
strong coffee and add 10 the mixture then add four
cups Of sifted -four mixed with q teaspoonful of
soda. Add a cup of raisins seeded, and cup of
cleaned currants, having reserved one of the four
cups of flour to mix with them. Bake IN one large
loaf in a slow oven for an hour.
The Queens Tea Cake
Make batter with two cups of -four, cup of
milk, to which you have added half yeast
cake dissolved in little warm water, half pound
of soft butter and half cup of sugar. Beat thor
oughmly and set TO rise same as bread sponge
When light add four eggs beaten light half
pound of chopped orange peel, cup of chopped
almonds and teaspoonfu Of cinnamon. Flour the
nuts and peel with another cup of -four Let rise
again until very light. then pour into a cylinder
cake tin and bake an hour Dust with powdered
sugar and serve hot. This is nice for tea served
with fruit compete or preserved peaches pears,
pouring the syrup over the slices of cake.
Molasses Fruit Cakes
Warm two cups of New Orleans molasses add
cup of butter, add grated peel of lemon and a
ieaspoonful each of ginger and cloves. Then add
enough -four to make dough and two teaspoonfuls
of baking soda Let stand in a cool place TO raise
then work in half cup of chopped candied cherries
and roll out TO thickness of inch, cut squares
and bake in moderately hot oven. Cover with
softboed icing maple foHdant
Ginger Cookies.
Take half cup of New Orleans molasses half
cup of buttermilk, half a cup of sugar, one egg,
half cup of melted butter teaspoonfHl of ginger.
teaspoonfu of soda and -four, enough to make a
dough- soft can be handled. Keep very cold.
Roll out and bake in moderately hot oven.
Taylor Cake.
Take pint of moiasses half pint of thick
sour milk. four eggs three-quarters of cup of
sugar. three-quarters of Il cup of fresh, unsalted
and uncolored butter, half an ounce of ground Gin
namon. one ounce of baking soda and one and a
half pounds OF sifted -four Beat sugar and butter
add eggs the molasses and milk, the spice, then the
-four and last, the soda mixed in with little of the
-four. The batter must be of a consistency that will
drop from a spoon. Bake-in hot oyen but not
/ strong enough to burn.
Southern Ginger Snaps.
Take cup of New Orleons molasses, q cup of
water pinch of salt tablespoonful of ginger
and teaspoonful of soda cream, butter and sugar,
add the moasses salt, ginger the soda dissolved III
the water, and flour make stiff enough roll out,
but use as little possible the cakes will not
be crisp and snappy Keep the dough very cold
while handling. Bake in Il moderate oven. DO