The Carbon County cook book

English Pork Cake. 1 cup fat pork chopped, 1 cup boiling wa- ter, 1 cup molasses, 1 cup sugar, 1 cup raisins, 14 cup currants; 1 level teaspoon soda, all kinds of spices, flour to make a stiff batter. Pour boiling water over pork, add other ingredients, flour and spices last, and bake. MRS. J. C. MUELLER. Poor Man’s Cake. 2 cups sugar, 14 cun lard, 2 cups sour mil‘, 2 teaspoons soda, 1 teaspoon salt, 2 teaspoons cloves, 2 teaspoons cinnamon, 1 nutmeg grated, 1 lb. raisins, 4 cups flour. Cream su- gar and lard, dissolve soda in sour milk, add other ingredients and bake. MRS. W. W. JONES. Raisin Cake. 14 pkg. raisins, 3 cups water, 114 cups sugar. Boil ten minutes, then take from fire and cool. Then add 1 cup lard and butter mixed, 1 teaspoon soda dissolved in water, 2 eggs, 3/4, sieve of flour, and spices. MRS. KATE WILLIAMS. Spice Cake. 2 cups sugar, 1 cup molasses, 1 cup butter, 4 cups flour, 6 eggs, 1 cup sour milk, 1 lb. raisins, 1 tablespoon cinnamon, allspice and ginger, 1 teaspoon nutmeg, | teaspoon soda. MRS. GEORGE ROBB. Spice Cake. 3 eggs, 114 cups buttermilk, 1 teaspoon allspice, 1 teaspoon cinnamon, 2 cups sugar, 1 cup butter or lard, flour enough to make a good sponge, teaspoon soda. Bake one hour. MRS. TOM CULP. Starch Cake. 4 tablespoons sugar, 3 tablespoons flour, 3 table- spoons cornstarch, 5 eggs, 14 teaspoon vanilla, 1 teaspoon baking powder. Separate eggs and beat to a froth. Add dry ingredients to yolks and beat very well. Beat in whites and bake slowly. MRS. E. I. ROBINSON. | Soft Spice Cake. 14 cup shortening, 14 cup brown sugar, 14 cup molasses, 14 teaspoon each of cinnamon, ginger, allspice and nutmeg, 1 teaspoon baking soda, 14, teaspoon salt, one-third cup hot water, 114 cups flour. Cream the shortening, sugar and mo- lasses, add spices, salt and soda (dissolve in hot water), sift in the flour, mix ingredients well and put in greased muffin tins. Bake in moderate oven 20 minutes. MRS. WILLIAM BMINHOULTZ, Sunnyside. Spice Cake. 2 cups sugar, 1 cup butter, 3 cups flour, 3 eggs, 2 cups buttermilk, 2 level teaspoons soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 14 teaspoon each of cloves and nutmeg, pinch of allspice, 1 square grated chocolate. Cream the butter and sugar together, add eggs. Dissolve soda in buttermilk. Mix and sift dry ingredients, add to butter mixture alternately with the milk. Bake in either a loaf or layers.. For filling spread first with jelly. Pc the whole with chocolate icing. ' MRS. ALBERT BRYNER. tat ea ee ‘ oN) ee ree a ts bee UM Che a nas Beet A Oi se. 4 \ 22, CARBON COUNTY COOK BOOK Sponge Cake. 2 cups sugar, 7 eggs, 1 teaspoon baking powder, 1 cup flour, pinch of salt, 1 teaspoon lemon extract. Whip sugar and eggs together until thick and white. Add flour sifted with baking powder and salt. Add flavoring and mix together quickly. Bake in tin lined with brown paper in quick oven about 35 minutes. MRS. J. H. REDD. Spenge Cake. 4 eggs, 2 tablespoons hot water, 1 cup sugar, one-third cup cold water, 1 scant cup flour, 1 teaspoon baking powder, one-third cup cornstarch, 1 teaspoon flavoring. Add to the beaten yolks the hot water and sugar and beat until creamy. the flavoring. Lastly add the well beaten whites and bake in a steady slow oven. | MRS. J. O. FAUSETT. MRS. FITZGERALD. Sponge Cake. 5 eggs, 6 tablespoons water, 1 cup sugar, 1 tea- spoon vanilla, 1 cup flour, 1 teaspoon baking powder. Beat yolks of eggs well. Add water and sugar and beat. Sift together flour and baking powder, and beat in gradually with egg beater. Lastly cut in the well beaten whites with a knife and pour in baking pan. Bake 14 hour. Ice with caramel icing. | MRS. ADLEY. Velvet Sponge Cake. 2 cups sugar, 6 eggs, 214 cups flour, 1 cup boiling water, 1 tablespoon baking powder. Beat yolks, add