Crescent cook book

Powder Flour to make a stiff dough (about 214 cups) Baking DEVIL CAKE 2 cups brown Sugar 2 cups Milk 1 cup grated Chocolate 14 cup Butter 2 cups Flour 14 teaspoon Mapleine 1 teaspoon Crescent Powder Boil half of sugar with half of milk and grated chocolate, set aside to cool. Cream butter and sugar five minutes; add milk, flour and baking powder; beat thoroughly; stir in chocolate mixture and Mapleine. Bake in three layers. Put together with uncooked Mapleine Icing. Baking MORNING LUNCH LOAF 3 cups Flour 14 cup Sugar 2 teaspoons Crescent Baking Powder 224 cup Butter 14 teaspoon Salt 1 cup Currants Grated rind of 1 Lemon Mix dry ingredients; rub in butter; add cur- rants and lemon rind; mix to a very thick drop batter with cold milk; turn into well greased loaf pan. Bake one hour in moderate oven, Use Mapleine Uncooked Icing for top. MEASURE FLOUR AFTER SIFTING [PAGE SEVENTEEN ] EGGLESS DOUGHNUTS (Contains no Shortening) 1 quart Flour 1 teaspoon Salt 1 teaspoon flavoring 24 cup Sugar 3 teaspoons Crescent Baking Powder Enough sweet milk to make a soft dough. When done sprinkle over with powdered sugar, SPICE CAKE 3 cups Flour 1 cup Sugar 2 teaspoons Crescent Baking Powder 14 cup Raisins teaspoon Cinnamon 1 teaspoon Cloves 1 teaspoon Mapleine 14 cup Lard with small piece of Butter 1144 cups Milk Filling and icing if required. Use Crescent Baking Powder, because it contains white of eggs crystallized, hence the possibility of the cake without an egg. Cream, lard and sugar. To sifted flour add baking powder and spices. Then add alter- nately with milk. Add Mapleine. Flour raisins and add last. Dough must be quite stiff. Let stand in pans ten or fifteen min- utes before baking in moderate oven. CAKES WITH EGGS ONE EGG CAKE 14 cup Butter 1 cup Sugar 1% cup Milk [gg 2 cups sifted Flour 2 teaspoons Crescent Baking Powder Cream butter and sugar; add egg and beat well; sift flour and baking powder together and add alternately with milk. Lastly add flavoring. This makes good foundation for plain layer cake. GRANDMA’S QUICK CAKE 1144 cups Flour 1 cup Sugar 1144 teaspoons Crescent Baking. Powder Sift the above three ingredients three times. Break into a cup one large egg, or two small ones, and fill the cup up with milk or water; add flavoring and three tablespoons melted butted. Beat all together for five minutes and bake in layers. LAYER CAKE 1% cups white Sugar | ggs IZ cup Sweet Milk 2 cups Flour 2 teaspoons Crescent Baking Powder Pinch of Salt 14 teaspoon Mapleine Cream butter and sugar thoroughly; beat yolks to a froth and stir in. Add milk and beaten whites. Sift flour and baking powder, and stir. Add Mapleine. Bake in moderate oven. GINGERBREAD 1 cup brown Sugar 3 tablespoons Butter stirred to a cream 1 cup New Orleans Molasses 2 Eggs Mix well. Stir dry two teaspoons Crescent Paking Powder in two and one-half cups of flour; put in ginger or spice to taste. Bake in one loaf one hour. ECONOMICAL SPONGE CAKE 2 Eggs 1 cup Sugar 14 cup hot Water Grated rind of 1%4 Lemon 1 cup Flour 1 teaspoon Crescent Baking Powder Beat the yolks of the eggs with half the sugar; then add the water, the remaining sugar, the lemon rind and the flour sifted with baking powder and salt. Lastly fold in the whites of the eggs beaten to a stiff froth, and bake twenty-five minutes in a buttered and floured shallow pan. FIG LAYER CAKE '’, cup Butter 1 cup Sugar 1. Egg 1 cup Milk 14 cup finely chopped Figs 2 cups Flour V/s teaspoon Salt 1 teaspoon Crescent Powder . Beat the butter and sugar till creamy; add the beaten egg and milk; then the figs, and, lastly the flour, salt and baking powder sifted together. Bake in layers about twenty min- utes, and fill with Fig Filling. Baking