The Worcester salt cook book

1 teaspoon baking pow- cloves der Y% teaspoon soda ¥, teaspoon salt* Cream butter and add sugar. Add beaten egg and molasses and beat to- gether for 1 minute. Sift together the dry ingredients and add _alterna- tively with sour milk. Pour into a greased and floured loaf pan and bake in a moderate oven of 350 deg. F. for 40-50 minutes. « Sponge Cake (*) 6 eggs, sep- % teaspoon fla- arated voring 1 cup sugar 1 cupful pastry 1 tablespoon our vinegar Y, teaspoon salt* Beat yolks until thick and lemon col- ored; add sugar gradually. Add vine- gar and flavoring. Sift flour once be- *Worcester Salt fore measuring, then sift flour four times with salt*. Add to egg and sugar mixture. Fold in stiffly beaten egg whites and bake in ungreased tube pan in slow oven of 320 deg. F. for 1 hour. « Fudge Cake (D) 1 cup sugar 1 cup sour milk 1% cups flour 3 tablespoons ¥ teaspoon soda shortening 1 teaspoon 2 squares bit- baking pow- ter chocolate der 1 teaspoon legg yolk vanilla Y% teaspoon salt* Sift flour before measuring and again with baking powder, soda and salt*. Add sugar and mix well. Add sour milk and yolk of egg. Last add bitter chocolate and shortening melted to- gether, and flavoring. Bake in two layers and put together with Fudge Frosting. « Fudge Frosting (D) 2cups sugar 1 teaspoon % cup milk * vanilla 1% tablespoons 6 marshmal- butter lows or 2 2 squares heaping table chocolate spoons 1 tablespoon marshmallow corn syrup whip Put first five ingredients into a sauce- pan and boil to soft ball stage (234 deg. F.). Remove from fire and stir in the marshmallows just until they dissolve. Cool and add vanilla and beat until right consistency to spread on cake. If frosting is too stiff to spread well, thin to the right con- sistency with cream. « Queen’s Cakes (D) lcup butter 1/3 teaspoon 2cups sugar soda 2 cups flour Grated rind of 8 eggs cne orange Y% teaspoon salt* 4 tablespoons orange juice Cream butter, add sugar and beat in the eggs, one at a time. Sift flour with salt* and soda, beat into mixture, add rind and orange juice and beat thor- 37 oughly. Bake in small muffin or cup cake tins in oven 375 deg. F. for about 20 minutes. Ice with orange icing. « Chocolate Cup Cakes (D) % eup shorten- 1 teaspoon ing vanilla 1 cup sugar 1 teaspoon salt* %cup milk 2% teaspoons 1% cups flour baking pow- 2 eggs der 3squares choc- olate Proceed as for two-egg cake, adding chocolate, melted, before milk and flour. « Peppermint Wafers (D) ¥, Ib. pepper- 1 teaspoon salt* mint sticks 2 eggs Y, pound flour Chop candy fine and soften in a china bowl over hot water. Add slightly beaten eggs and beat for 15 minutes. Remove from water and beat until cold. Add flour, sifted with salt*, and put through a pastry bag onto a greased pan. Cover, setting aside overnight to allow a crust to form. Bake in a slow oven, 350 deg. F., for 15 minutes. « Butterscotch Sticks (D) ¥% cup butter , teaspoon salt* lecup brown 1% teaspoons sugar baking pow- 1 egg der Y% cup broken 1 teaspoon nut meats vanilla 1 cup sifted fiour Melt butter in a saucepan, add sugar and when blended remove from the fire and cool until lukewarm. Add unbeaten egg to mixture and beat well. Mix flour, salt* and baking powder, and add to the sugar mix- ture. Then add the nut meats and va- nilla and spread the mixture in a shal- low pan lined with plain paper which has been greased. Bake 30 minutes in a hot oven. While hot, cut into strips an inch wide and 4 inches long. This recipe makes about 2 dozen. *Worcester Salt « Washington Bars (D) 1 egg white ; Y% cup chopped VY, teaspoon salt* nuts VY, cup sugar 2 tablespoons lcup corn shredded flakes coconut lcup chopped VY, teaspoon candied lemon extract cherries