The independent-reporter. [volume] (Skowhegan, Me.) 1909-1955, 1918-08-29
FOOD CONSERVATION DEPART
MENT
Cakes, Cakes, Cakes

conservation IDEA ana De really Boou
for here we have Aome recipes Of wo-
men who have been made glad by us
ing substitutes and helped TO win the
war Address spondenee to
Mrs. Daisy Merrill. Skowhegan
HOT WATER GINGERBREAD
One egg, 1-3 cup sugar % cups
molasses, 2 tablespoons melted fat,
l 12 cups barley. ! teaspoon soda,
l teaspoon salt. II teaspoon ginger,
12 teaspoon cinnamon % cup boil
Ping water fThis cake may be made
with buttermilk emitting egg and
shorten.ng)
CHOCOLATE CAKE
One-half cup fat (scant, cups
sugar, . eggs well beaten. / cup oat
flour Il cup starch flour 1-2 cup
| barley -four. % cup milk. teaspoon
soda, teaspoons cream tartar, 3
squares chocolate. 1-3 cup milk
Cream butter and sugar together, add
egg. then other ingredients. Put
chocolate into milk and set on stove
to thicken, let cool and stir into cake
COFFEE FRUIT CAKE
One cup sugar, IL cup molasses,
tablespoons melted Crisco, / egg, 1-2
cup strong coffee filled with sweet
milk. teaspoon soda. l teaspoon bak-
! ing poyder, 2 teaspoons salt, cups
corn -four. 1 ID cups chopped raisins
mixed with a little of the -four CHINA
mon, cloves, nutmeg to taste. Bake
in a moderate oven.
BARLEY SPONGE CAKE
Barley -four, 1-3 cups e 12 or E;
sugar, l cup Il or; eggs. q or;
lemon juice, l tablespoon; salt, Is
teaspoon.
SCOTTISH FANCIES
One egg, IL cup sugar % table |
spoon butter substitute, l cup rolled
oats, 1-3 teaspoon salt, vanilla. Beat
egg until light, add gradually sugar
and other ingredients Drop mixture
by teas poonful on thoroughly creased
pan, 1 inch apart Spread in circu-
lar shape with knife, first dipping in
cold water. Bake in moderate oven
until light brown To go give varie-
ty use 2-3 cup OF rolled oats and fill |
cup with shredded cocoanut.
WAR CAKE
Two cups brown sugar, 9 cups hot
water 2 tablespoons lard or butter, l
package (or less) small seedless rails
ms, l teaspoon salt, l teaspoon Gin
namon, l teaspoon cloves Boil all
these ingredients for five minutes af
ter they begin to bubble. When cold
add l cup OF flour and cups of either
rye, barley or oat -four, teaspoon
baking soda dissolved in l teaspoon
hot water Bake in rather slow oven
POTATO FLOUR SPONGE CAKE
Beat yolks OF 4 eggs, then add l
cup sugar, continue beating. Beat
the whites Of the eggs to a stiff froth.
then beat into the first mixture. Mix
/ heaping teaspoon baking powder Tor
! teaspoon cream tartar and IL tea
spoon soda) with 2-3 cup OF potato
flour Sift into the mixture, Flavor
to taste. Bake 80 minutes in a mod
crate oven.
SPICE CAKE
Place 1-2 cup white sugar and "a
cup brown sugar, 1-2 teaspoon each
of salt, cinnamon, ginger, Glove and
nutmeg, l tablespoon vanilla, in mix
ing bowl pour over this IL cup but
ter substitute just melted but not hot
and beat with an egg beater until
creamy Break into this 2 eggs (un-
beaten) and beat. Add IL cup milk
and beat Add IL cup milk and
beat Now remove eggbeater and
std in with spoon ga cup white flour
to wrich has been added IL level tea
spoon soda and / rounded teaspoon
cream of tartar Cut up walnuts on
top and bake.
MOLASSES CAKE
One-half cup sugar IL cup mo-
lasses, 10 cup sour milk, l egg,
tablesp poems fat. IL cup chopped rails
ms heaping teaspoon soda, all kinds
spice heaping cup barley flour, 1-2
cup potato -four, a little salt.
BUCKWHEAT NUT CAKES
Two-thirds cup brown sugar, IA
cup fat, l egg, 1-2 cup milk, IL tea
spoon salt, teaspoon baking powder,
IL cup rice -four, "a cup buckwheat,
2-3 cup chopped walnuts. Drop from
spoon on a creased baking sheet.
Bake In a moderate oven.
NO-WHEAT PIE CRUST
One cup corn flour. 1-2 teaspoon
baking powder, 2 teaspoon salt 2
tablespoons Crisco. Add water
enough to mix. This crust must be
patted upon the plate, it cannot be
rolled