Twentieth century home cook book

Soft Gingerbread. — Take one cupful of molasses, one cupful of sugar, one cupful of sour milk, half a cupful of butter, five cupfuls of sifted flour, and somewhat more than half a teaspoonful of soda. Melt the butter in the molasses and sugar, with the soda, add the ginger, and, if you like, a little cloves, the sour milk and flour. The cake should be just stiff enough (a thick batter) to rise nicely in baking and not fall afterwards. Ginger Cake. — Two cupfuls molasses, one cupful butter, one and a half cupfuls sour milk, three and a half cupfuls flour, three eggs, two teaspoonfuls saleratus, one tablespoonful ginger, one tablespoonful cinnamon, one tablespoonful cloves. Cookies. — One cupful of white sugar, rolled fine, and mixed with a half-cupful of butter; a half cupful of sour cream, mixed with a half teaspoonful saleratus. Add two eggs thoroughly beaten. Season with caraway-seeds or nutmeg. Roll thin, sprinkle sugar on. Roll lightly once, cut them out in a circular shape and bake them in a quick oven. Soda Cakes. — Take one quart of flour, one teaspoonful of soda, and one of cream of tartar, dissolved in hot water; one tablespoonful of lard and one of butter, rubbed into the flour; a little salt, mix soft with sour milk or buttermilk, and cut with a tin in round cakes; bake in a quick oven. Short-Cake. — Mix with a pint of flour a lump of butter the size of an egg, rub up well with baking powder, or use two teaspoonfuls of cream of tartar in flour; powder fine one teaspoonful saleratus. Add one cupful of cold water. Make a stiff batter ; add flour if needed. Bake on tin for tea. If you use buttermilk you will not need cream of tartar, nor as much butter. Custard Cake. — Two cupfuls powdered sugar, one-half cupful sweet milk, six tablespoonfuls melted butter, one teaspoonful baking powder, two and one-half cupfuls flour; bake as for jelly cake, and when cool, add the following custard: One pint milk, three eggs, sugar and flour to suit the taste, and prepare as for boiled custard. Drop Johnnies,— One cupful sugar and two eggs well beaten together, one cupful cream, three cupfuls buttermilk, one large heaping teaspoonful of saleratus. Salt and spice to suit your taste. Thicken with flour to a stiff batter. Drop in hot fat, a spoonful at a time. Fry the same as fried cakes. Virginia Apple Cake.— One cupful of bread- dough, one and a half cupfuls of sugar. When ready, roll an inch thick, put it in a long pan, then slice good baking apples thin, and put smoothly over the dough; sprinkle sugar, butter and cinnamon over, and bake. Pork Cake. — Chop one pound fat pork very fine. Stone and chop one pound raisins. Pour a pint of boiling water over the pork. Use one cupful of molasses, two of sugar, eight of flour, one tablespoonful ground cloves, one of cinnamon, one of saleratus, one egg — the white to be added last. Yankee Doughnuts, Raised. — Heat a pint of milk just lukewarm, and stir into it a small cu2:)ful of melted lard, and sifted flour until it is a thick batter; add a small cupful of domestic yeast, and keep it warm until the batter is light; then work into it four beaten eggs, two cupfuls of sugar, rolled free from lumps, a teaspoonful of salt and two of cinnamon. When the whole is well mixed, knead in wheat flour until about as stiff as biscuit dough. Set it where it will keep warm until of a spongy lio-htness; then roll the dough out half an inch thick and cut it into cakes. Let them remain until light, then fry them in hot lard. Pried Cakes. — Take four cupfuls of white sugar, four of buttermilk, one of butter, two eggs, two teaspoonfuls of soda. Season with cinnamon, mix quite hard, roll half an inch thick, cut in rings. They will fry much nicer than when twisted.