Crescent cook book

are improved by adding a cup of raisins and three teaspoons of cocoa or chocolate. EXPOSITION CAKE 1 cup brown Sugar 14 cup Butter 1 cup sweet or sour Milk 1 teaspoon Crescent Baking Powder 1 teaspoon each Cinnamon and Cocoa 14 teaspoon Cloves 1 cup Raisins 14 cup Nut Meats 2 cups of Flour Cream sugar and butter; add milk. Then sift flour, baking powder and spices and add to mixture. Fold nut meats and raisins and add last. Batter must be quite stiff. Bake in moderate oven. Use Mapleine Icing; sprinkle cocoanut on top, APPLE SAUCE CAKE 1 cup Cane Sugar 14 teaspoon Salt 14 teaspoon Cloves 1 teaspoon Cinnamon 1 teaspoon Nutmeg 1 cup unsweetened Apple Sauce 14 cup Butter 1 tablespoon strong cold Coffee 1 cup Sultana Raisins 2 teaspoons Crescent Baking Powder 2 cups Flour Cream together sugar and butter; add salt, cinnamon, cloves, nutmeg and raisins; dissolve baking powder in one-third cup of warm water, then stir in the apple sauce, letting it foam over the contents of the mixing bowl. Beat all thoroughly and add flour. Bake in a loaf in a moderate oven forty-five minutes. [PAGE FIFTEEN] EGGLESS CAKES EGGLESS FRUIT CAKE 1 cup of Sugar “24 cup of Butter 1 cup of Molasses 1 cup of chopped Nuts 1% pound Citron cup of Raisins cup Currants Juice and grated rind of an Orange Nutmeg teaspoon Cloves teaspoon Allspice teaspoon Cinnamon teaspoon Ginger teaspoon of Soda dissolved in 14 cup of boiling water (let cool before using) 1 ounce of Chocolate dissolved in 14 cup of strong black coffee 2 teaspoons Crescent Baking Powder Cream butter and sugar; add molasses, water, coffee, juice and rind of orange. Sift baking powder and spices with flour enough to make stiff batter; flour fruit and nuts, and add them last. Let stand in pans ten or fifteen minutes before putting in oven. Bake in slow oven about one and one-half hours. PERFECTION FRUIT CAKE — ps ee cups Flour teaspoons Crescent Baking Powder 1 teaspoon Cinnamon 1 teaspoon Nutmeg 1 teaspoon Cloves Pinch of Mace Pinch of Ginger 1 cup Raisins 1% cup Currants Soak apples over night; chop and boil one hour in molasses, add creamed butter and sugar, milk, flour, baking powder, spices, extracts and fruits. Let stand ten minutes and bake slowly in moderate oven. Half teaspoon Mapleine adds to flavor. 2 cups chopped dried Apples 1 cup Molasses 1 cup Sugar 1 cup sweet Milk 1 cup Butter THREE LAYER CAKE 3144 cups Flour 11% cups Milk 1144 cups Sugar 14 cup Butter 2 teaspoons Crescent Baking Powder Cream butter well. Then beat sugar and butter together thoroughly; pour in milk, mix well till sugar is dissolved. Stir in flour having baking powder well mixed with the flour; beat into a stiff batter. Use Mapleine Icing. EVENING LUNCH CAKE 1 cup brown Sugar 3 tablespoons Butter 1 cup New Orleans Molasses 214 cups Flour 2 teaspoons Crescent Baking Powder Ginger or Spice to taste Cream butter and sugar; stir in molasses, the baking powder sifted with the flour, ginger or spice to taste and bake one hour. WHITE FRUIT CAKE 1 scant cup Sugar IZ scant cup Butter 2 cups Milk 3144 cups Flour, sifted 2 teaspoons Crescent Baking Powder IZ teaspoon Crescent Cloves 1%4 cup candied Cherries 14 cup seeded Raisins 14 cup shredded Cocoanut 14 cup cut Citron extract 1% teaspoon Crescent extract Cinnamon 1 teaspoon Crescent extract Nutmeg Creaming butter, sugar and one tablespoon milk five minutes; add remaining milk and beat until sugar is dissolved. Stir in flour and baking powder until thoroughly mixed and add to the batter the fruits and extracts. Bake slowly one hour, phd [PAGE SIXTEEN] EGGLESS CAKES PURITAN GINGERBREAD 22 cup Lard or Butter 1% cups Molasses VY, cup Milk or Water 2 teaspoons Ginger 1 teaspoon Crescent