The Butler weekly times. (Butler, Mo.) 1881-1918, 1911-12-07
Recipes.
The Commoner.

O~sAS
and two cupfuls of sugar creamed to-
gether; add five well-beaten eggs,
one cup of molasses, one tablespoon
full each of ground cinnamon, nutmeg
and cloves. Clean and seed one and
one-half pounds of raisins, wash and
dry one and one-half pounds of cur
aants, shred one-fourth pound of
citron, FIGURING the fruit we'll with five
cupfuls of flour; beat all into the other
ingredients and stir well; it should be
rather thick. Line deep tins with
buttered paper, pour in the batter,
dividing into four large cakes; bake
slowly for two hours, or little
longer, being careful not to scorch.
When removed from the oven, let
stand few minutes so the cakes can
be removed from the pans without
disturbing the paper, and when
thoroughly cold cover closely in a
stone jar or tin box. This cake
should be made at least six weeks be-
fore it is cut, and is fine. Requires
no soda baking powder or milk.
Cream Chocolate Cake-For the
| first part, take one cup of sugar, half
cup of butter, two-thirds cup of
sweet milk, two cups of flour, three
eggs beaten separately and whites
folded in last of all, one teaspoonful
Of baking powder. Second part, one
cup of grated Bakers chocolate, two
thirds cup of sugar, half a cup OF
sweet milk, yolk of one egg we'll
beaten. Put the second part over the
heat in double boiler, let come to a
boil, stirring all the time; then let
stand until cold; then stir in a level
teaspoonful of soda dissolved in a
little hot water, and mix this part well
with the first part, adding the beaten
whites of egg now. This may be
baked either as layer cake or in
loaf form. For frosting, boil up one
cup of sugar and half a cup OF water
until it ropes, and turn this over a
well-beaten egg white, beating all the
time until it is cold. A teaspoonful
of thick, sweet cream added, and
flavoring desired are nice and i'm
proving. One cannot fail with it
except by getting too much flour, in
which case it is not so soft and deli
cate. If less chocolate is liked, re-
duce the amount.
Milk Crackers-One quart of flour,
four ounces Of butter or lard, one
half teaspoonful of soda, and the
same of salt; sweet milk sufficient.
Sift the salt with the flour, and rub
the butter thoroughly into the salt and
flour; dissolve the soda in little of
the sweet milk and add enough more
milk to take up the flour, which
should be made into very stiff
dough; then turn the dough out on a
Toured bread board and pound or
knead pounding is BEST, the more
pounding, the better the crackers.
Roll out one-fourth inch thick and cut
into rounds or squares and bake
quickly, but do not brown. Prick
the dough with fork before baking.
Wedding Cake-One pound of
brown sugar; one pound of butter;
one and Sne-half pounds of pastry
flour; twelve eggs; one pound cur
rants, picked over, washed and rolled
in flour; two pounds of raisins, seed
ed; half pound of citron, cut thin;
half a pound of figs, chopped; one
pound of almonds blanched and
chopped; one glass of nice jelly; one
wine glass OF grape juice; one tea
spoonful of extract of cinnamon, one
teaspoonful of ground cloves; two
teaspoonfuls of grated nutmeg; cream
the butter and sugar together, and
mix ingredients in the usual way,
having the whites and yolks of the
eggs beaten separately, and folding
in the stiffly beaten whites the last
thing, after adding the grape juice.
Beat up the ingredients perfectly
smooth before folding in the eggs.
No soda or baking powder is used, as
the eggs do the raising. Bake in two
loaves for two honrs or longer if
necessary to cook through. This will
keep long time, and should be baked
in a moderate oven, with no jarring
of the stove. Test with a broom
straw. /