Mrs. 3ha-:i^)C"la"n
1519 Thul Str.
^2 Ginger Cake
I cup of sugar, i cup of molasses, 2 eggs, 2
tablespoonsful of lard or butter, i teaspoonful of salt,
1 teaspDonful of ginger, I-2 teaspoonful of cloves, 1-2
teaspoonful of cinnamon✪ Ginger Cookies, stir in 1 cup of sour milk, i
teaspoonful of soda, then add i quart of flour.
Mrs. F\. Rvnott
317 E^"^^i^^^^t Str.
Ivice Pudding
I quart of mllK, t tablespoonful of butter, 2 table-
vSpoonstul of rice, 1-2 cupful of raisins, sweeten to taste
add a delicate taste of cinnamon, or nutmeg. Seed the
raisins, do not let the pudding brown until it is thicK-
ened sufficiently. Cool before served.
Mrs. A. Petersen
319 Gi-attcn Str.
^:ar.d S. Cake
I ^2 cup •, cf brown sugar, 3^ cup of butter, 3 eggs,
)4 cup of milk, j4 cup of flour, thenstir in the chocolate
custard, which is made as follows; -
Chocolate CusLard,: 8 tablespoons of grated chocolate,
5 tablespoons of granulated sugar, 1-2 cup of milk✪ Chocolate Custard.
Cook until it thickens a little, beat until cool, and stir
into the cake, add 2 1-2 cups of flour, 2 teaspoonsfulof
B. Powder. . Mrs Rappold
86q FrauKlin Str.
Small jobs of tables. Circulars, Cards Envelopes etc.
are printed very reavSonable by; Gus. E^^^
C) evils Cake 63
I cup of grated chocolate, boiled in >3 cup of milk ,
and let cool, i >^ cups of sugar, ^^2 cup of butter, 3 eggs,
Yt. cup of milk, an even teaspoon of soda disolved in a
little lict ^vater, 2 heaping cups of flour, i teaspoon of
vanilla extract, i teaspoon of lerion extract, Put choco-
late in at last.
INIrp. Rappokl
S69 Franklin Str.
Ribhcn Fig Caxe
I cup of butter, 2 cups of sugar, 3 cups of sifted
flour, 4 eggs, whites and voIks beaten seperately, i cup
of milk, 3 heaping teaspoons of B. Ponder, 1 teaspoon
of vanilla. Take half of the batter, pour it in 3 jelly
tins, on each put a layer of split figs; seeds up! Bake.
To the rest add; 2 tablespoonsful of molasses, i cup of
seedless raisins, Yz cup of currants, 1 teaspoon of cin-
i:aaion,r-2 teaspoon of cloves, a little more flour. Bake
in 2 or 3 jelly tins, place the lavers alternately with
frosting between, having a Fig Cake for the top.
Mrs \j\] , Magnus
S63 Arch. Str.
Buttermilk Pie
For 2 pies:- 2 eggs, 2 cups of sugar, I-2 cup of butter,
4 tablespoons of flour, 2 teaspoons of lemon extract, i
pint of fresh buttermilk.✪ Buttermilk Pie
Mrs. Gus Bree
I913 Miller Str-
^4 Blackberry Jam Cake
1 cup of suo^ar, V2 cup of butter, Y-i cup of sour cieam
or milk, 2 cups of flour 1 cup of blackberry jam, 3 eggs,
1 teaspoon of .'oda, 2 teaspoons of cinnamon i teaspoon
of allspice. EaKc in three layers.
Mrs T. G. Kellv
306 N 6 th. vStr.
Fig & Date Layer Cake
3 eggs, 2 cups of sugar, 2 cups of flour, 2 teaspoons
of B. Powder, >^ cup of butter, i cup of milk. Flavor
to suit taste. — Filling : >^ pound of figs, >4 pound of
dates, Y-i cup of sugar, chopped fine, and cooked to a
paste. Mrs M- E- Engle
869 Franklin Str.
Corn Bread
I cupful of corn meal, i ^<g^, i cupful of milk, 2 tea-
spoonsful of B. Powder, i cupful of flour, 1-2 cupful
of sugar, 2 teaspoonsful of melted butter, I-2 teaspoon-
ful of salt. Mrs \_,. Lermann ✪ Blackberry Jam Cake
Page 22 · 21 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Mrs. 3ha-:i^)C"la"n
1519 Thul Str.
^2 Ginger Cake
I cup of sugar, i cup of molasses, 2 eggs, 2
tablespoonsful of lard or butter, i teaspoonful of salt,
1 teaspDonful of ginger, I-2 teaspoonful of cloves, 1-2
teaspoonful of cinnamon, stir in 1 cup of sour milk, i
teaspoonful of soda, then add i quart of flour.
Mrs. F\. Rvnott
317 E^"^^i^^^^t Str.
Ivice Pudding
I quart of mllK, t tablespoonful of butter, 2 table-
vSpoonstul of rice, 1-2 cupful of raisins, sweeten to taste
add a delicate taste of cinnamon, or nutmeg. Seed the
raisins, do not let the pudding brown until it is thicK-
ened sufficiently. Cool before served.
Mrs. A. Petersen
319 Gi-attcn Str.
^:ar.d S. Cake
I ^2 cup •, cf brown sugar, 3^ cup of butter, 3 eggs,
)4 cup of milk, j4 cup of flour, thenstir in the chocolate
custard, which is made as follows; -
Chocolate CusLard,: 8 tablespoons of grated chocolate,
5 tablespoons of granulated sugar, 1-2 cup of milk.
Cook until it thickens a little, beat until cool, and stir
into the cake, add 2 1-2 cups of flour, 2 teaspoonsfulof
B. Powder. . Mrs Rappold
86q FrauKlin Str.
Small jobs of tables. Circulars, Cards Envelopes etc.
are printed very reavSonable by; Gus. E^^^
C) evils Cake 63
I cup of grated chocolate, boiled in >3 cup of milk ,
and let cool, i >^ cups of sugar, ^^2 cup of butter, 3 eggs,
Yt. cup of milk, an even teaspoon of soda disolved in a
little lict ^vater, 2 heaping cups of flour, i teaspoon of
vanilla extract, i teaspoon of lerion extract, Put choco-
late in at last.
INIrp. Rappokl
S69 Franklin Str.
Ribhcn Fig Caxe
I cup of butter, 2 cups of sugar, 3 cups of sifted
flour, 4 eggs, whites and voIks beaten seperately, i cup
of milk, 3 heaping teaspoons of B. Ponder, 1 teaspoon
of vanilla. Take half of the batter, pour it in 3 jelly
tins, on each put a layer of split figs; seeds up! Bake.
To the rest add; 2 tablespoonsful of molasses, i cup of
seedless raisins, Yz cup of currants, 1 teaspoon of cin-
i:aaion,r-2 teaspoon of cloves, a little more flour. Bake
in 2 or 3 jelly tins, place the lavers alternately with
frosting between, having a Fig Cake for the top.
Mrs \j\] , Magnus
S63 Arch. Str.
Buttermilk Pie
For 2 pies:- 2 eggs, 2 cups of sugar, I-2 cup of butter,
4 tablespoons of flour, 2 teaspoons of lemon extract, i
pint of fresh buttermilk.
Mrs. Gus Bree
I913 Miller Str-
^4 Blackberry Jam Cake
1 cup of suo^ar, V2 cup of butter, Y-i cup of sour cieam
or milk, 2 cups of flour 1 cup of blackberry jam, 3 eggs,
1 teaspoon of .'oda, 2 teaspoons of cinnamon i teaspoon
of allspice. EaKc in three layers.
Mrs T. G. Kellv
306 N 6 th. vStr.
Fig & Date Layer Cake
3 eggs, 2 cups of sugar, 2 cups of flour, 2 teaspoons
of B. Powder, >^ cup of butter, i cup of milk. Flavor
to suit taste. — Filling : >^ pound of figs, >4 pound of
dates, Y-i cup of sugar, chopped fine, and cooked to a
paste. Mrs M- E- Engle
869 Franklin Str.
Corn Bread
I cupful of corn meal, i ^<g^, i cupful of milk, 2 tea-
spoonsful of B. Powder, i cupful of flour, 1-2 cupful
of sugar, 2 teaspoonsful of melted butter, I-2 teaspoon-
ful of salt. Mrs \_,. Lermann