Oxford Democrat., 1908-02-11
Cakes for all Uses.
SPICED SNAPS,

Heat one cupful of molasses, and half
cupful of brown sugar together, until
the sugar is melted. Dissolve one tea
and stir it quickly into the hot molasses;
now add half cupful of butter slightly
warmed, and stir in slowly one pint of
flour, adding during the process one tea
spoonful of cinnamon, one of ginger and
half nutmeg. If needed add enough
more flour to roll out thin. Cut in
shapes and bake in quick oven.
SOFT MoLAssEs GINGERBREAD.
Stir together one cupful of molasses,
one teaspOonful of soda, one teaspoonful
of ginger and one tablespoonful of but
ter; then pour on this half cupful Of
boiling water and flour enough to make
thin batter. Bake about one inch
deep. This is very nice If pains are
aiken to have the water boiling, and to
beat it well when the -four is added.
HARRISON CAKE.
One cupful of butter, one cupful Of
sugar, one cupful of molasses, one cup.
full of milk, two eggs, and three cupfuls
of flour, one pound of stoned raisins Tor
less if desired(, one teaspoonful each Of
cloves, cinnamon and nutmeg, one tea
spoonful of soda.
DUTCH TEA CAKE.
Quarter of a pound of butter, half a
pound of sugar, half a pound of flour
and four well-beaten eggs; beat butter
and sugar together; beat the whites and
yolks separately, stirring in the whites
the last thing. Spread this mixture on a
pan, not having it quite 80 thin as for
waters. Cover the top with chopped
almonds, ground cinnamon and little
sugar. Bake light brown.
POUND CAKE.
One and half cupfuls of butter beaten
to cream with three cupfuls of sugar,
ten eggs whites and yolks beaten sepa-
rately), four cupfuls of flour and one
teaspOonful of mace. Bake in rather
quick oven forty minutes.
LOAF CAKE.
One cupful of butter rubbed with two
and a half cupfuls of sugar, one cupful
of sour milk, three eggs, one scant tea.
spoonful of saleratus, four cupfuls Of
-four. Flavor to taste. This will make
two large loaves.
CHOCOLATE CREAM CAKE.
Bake cake in three round tins as for
jelly cake. almost any plain cake rule
will do) Frost two of the cakes with
chocolate frosting and spread the third
Gust before serving) with whipped cream,
sweetened, and favored with vanilla.
Put the layers together with the cream
in the middle.
ORANGE CAKE.
Half q cupful of butter rubbed with
two cupfuls of sugar until creamy
three small cupfuls of flour, four eggs
we'll beaten, one cupful of milk and two
teaspoonfuls of baking powder sifted in
the flour. Bake in three layers.
FILLING FOR CAKE.
White of one egg we'll beaten with
enough sugar to make frostiug. Take
out one half to ice the top of the cake,
then add to the remainder the grated
rind and juice of one small orange and
enough more sugar to make it thick.
Place this between the cakes.
YANKEE CHOCOLATE CAKE.
One and a half cupfuls of sugar and
half cupful of butter worked to a
cream, and three well beaten eggs; into
bowl put eight tablespoonfuls of graf
I'd chocolate, three Of sugar, and beat in
three of boiling milk. Add this to the
cake mixture Immediately; then add
half cupful of milk in which half a
teaspoonful of soda has been dissolved ;
two cupfuls of -four with one tea
spoonful of cream of tartar sifted
through it. If preferred, two heaping
teaspoonfuls of baking powder may be
used instead of the soda and cream of
tartar.-McCall's.