Farm and home cook book and housekeeper's assistant

Mix thoroughly % cup each sugar, molasses, thick sour ■ cream and buttermilk, add 1 teasp soda dissolved in a little i warm water, then sift in 2 cups flour, mixed with 1 teasp each ; salt and cinnamon, and ^/^ teasp allspice and cloves. Flavor j with 1 teasp lemon extract. Bake as loaf cake or in three i layers and put together with icing. — [Mrs. B. B. M., Kan. j Rolled Sponge Cake (No butter) \ To 4 well-beaten eggs add 1 cup sugar, 4 tablesp water, and ] 1 cup flour sifted with 1 teasp baking powder. Bake in a | long, narrow, shallow pan. When done turn out on a clean • towel, and spread with any preferred jelly, or cake filling. ' Roll up, and then roll in a towel to keep it in shape until it is cold. — [Mrs. B. P. B., Pa. JELLY AND BUTTERLESS CAKES 45 Roll Jelly Cake (No butter) To 3 well-beaten eggs add 1 scant cup sugar, 4 tablesp cold water, and l^^ cups flour sifted with 2 teasp baking powder. Bake in a long, narrow, shallow tin, in a rather quick oven. When done remove from tin, place on a clean white towel, spread with jelly, and roll it up. Leave the towel rolled around it until the cake is cold. Dust with powdered sugar before serving. — [Mrs. C. G. S. Inexpensive Fruit Cake Cream 2 cups brown sugar and 1 cup white sugar with scant % cup shortening, add 2 eggs, (one will do), li^ cups buttermilk, in which dissolve 1 teasp soda (or li^ cups black coffee and 3 teasp baking powder), add flour to make the dough stiff enough so it will hardly drop from spoon. Sift with the flour 1 teasp each cinnamon and ginger and a little less of cloves. Lastly add 1 cup each raisins and currants v/ell dredged with flour. Bake two hours in moderate oven. I use milk pans. When the cake is cool cover with the following icing: Boil scant % cup white sugar and scant i/^ cup sweet milk until it hardens when dropped from end of spoon. Then remove from fire and add 1 teasp vanilla and % cup each chopped seeded raisins and walnuts, or any other nut meat. Beat until it begins to harden and then spread quickly over the cake. This cake will keep for months and is better when two or three weeks old, than when fresh. — [L. J. P., Ore. Soft Gingerbread Cream % cup shortening with ^ cup sugar, add 2 eggs, yolks and whites beaten separately, 1 cup molasses, 1 cup sour milk, in which dissolve 2 scant teasp soda, and 3 cups flour sifted with 1 tablesp cinnamon and 1 teasp each clove and nutmeg. — [Mrs. L. E. G., N. Y. Hard Gingerbread To 1 cup brown sugar, add 1 cup butter and lard mixed, 1 pt molasses, 2 teasp baking soda dissolved in 1 cup hot water, and 1 tablesp each of ginger and cinnamon, and 1 teasp cloves, sifted with flour enough to roll out nicely. Cut in small pieces about V2 inch thick. — [Mrs. B. P. B., Pa. Gingerbread or Loaf Cake To 1 cup molasses add 1 teasp soda dissolved in 1 cup sour cream and 1 tablesp ginger sifted with 2 cups flour. This recipe may be varied by using sugar instead of molasses. It also makes a good dark loaf cake by omitting the ginger and adding other spices to taste, with a few raisins. — [Mrs. G. H. W., N. H. Cocoanut Gingerbread