Student's manual in household arts

8. Put cake into pan at once and bake in a moderate oven. Spice Cake. 4 T. butter 2^ C. flour i C. sugar 2 t. cinnamon 1 egg and 1 yolk | t. cloves i C. New Orleans molasses 1 t. soda i C. (?) sour milk i t. salt 1. G-rease cake pan. 2. Sift flour, soda, salt and spice together three times. 3. Cream the butter and add the sugar, egg and molasses. Beat well. 4. Add flour and milk alternately, adding just enougli of the last third of the milk to make a soft drop batter. 5: Bake in a moderate oven. Note. — This cake may be baked in two layers and put together with uncooked icing. Uncooked Icing. 1 egg white 1 t. lemon juice or 7 R. t. powdered sugar i t. flavoring extract 1. Beat egg white very stiff. 2. Add sugar 1 t. at a time beating with Dover egg beater after each addition. 3. Add flavoring and spread icing between layers and on top of cake. Note. — This will make enough icing for a two layer cake. Oatflake Cookies. i C. shortening 1 t. cinnamon 1 C. sugar i t. soda 2 eggs 1 C. oatflake (rolled oats) 2 C. flour ^ C. sour milk i t. salt 1 C. chopped raisins 1. "Wash and chop raisins. 2. Grease baking sheet. 3. Sift flour, soda, salt and cinnamon together. 4. Cream shortening and add sugar and beaten egg alternately. 5. Mix one-third of flour with raisins. 6. Add rest of flour and part of milk to sugar and eggs. 7. Add oatflake and raisins and enough milk to make a stiff drop batter. 8. Drop by teaspoonfuls on greased baking sheet, keeping cookies one inch apart. 9. Bake in hot oven about fifteen minutes. 10. Remove from baking sheet as soon as baked. Eggless Cookies. 6 T. shortening 4 t. baking powder f C. sugar I t. salt f C. (?) milk 1 t. cinnamon 2 C. flour ^ t. allspice 1. Grease and flour baking sheet. 2. Mix and sift flour, baking powder, salt and spice. 3. Cream shortening and add sugar. Moisten with part of the milk while creaming. 4. Add flour and milk alternately until all the flour has been added and enough milk to make a soft dough. 5. Turn onto a floured board and roll one-fourth inch thick. 6. Cut with floured cookie cutter and bake in hot oven about fifteen minutes. Note. — One t. vanilla may ie used instead of the spice. The biscuit method of mixing may he used. 3 t. baking powder i t. salt i C. milk 1 t. lemon juice C. chopped peanuts 1. Mix by cake method of mixing. Mixture should be a stiff drop batter. Peanut Cookies '• 4 T. butter sugar 2 eggs 2 C. flour 2. Drop by teaspoonfuls on greased baking sheet, keeping cookies one inch apart. 3. Place one-half of a peanut on top of each and bake in a moderate oven about fifteen minutes. - Note. — Three cups of peanuts in the shell will make about one cupful of Shelled peanuts. Scottish Macaroons. 2 eggs i t. salt 1 C. sugar 1 t. baking powder 1 C. rolled oats f T. butter (melted) ^ C. cream of wheat or i C. shredded cocoanut fine bread crumbs 1. Beat eggs and add sugar gradually. 2. Add remaining ingredients and drop mixture by teaspoonfuls one inch apart on greased baking sheet. 3. Bake in moderate oven until brown. 4. Remove from baking sheet as soon as they come from the oven. PUDDINGS. Rice Pudding. 2 C. boiled rice spk. salt 1 egg 1 pt. scalded milk i C. sugar i C. raisins spk. nutmeg 1. Pick over and wash raisins. 2. Beat egg, add sugar, salt and hot milk. 3. Stir in rice and raisins and turn into a buttered pudding dish. 4. Set pudding dish in pan of water and bake in moderate oven until a knife thrust into center of pudding will come out clean. Bread Pudding. 1 pt. scalded milk i C. sugar 1 C. stale bread crumbs i t. salt 1 egg 1 t. vanilla or lemon extract 1. Soak bread in milk until soft.