The Germantown D. A. R. cook book

Two cups of rice flour, two cups of sifted sugar, quarter pound of butter, five eggs, grated nutmeg or a little brandy for flavor. Mix butter and sugar well, break eggs in without beating separate and add rice flour. Bake in shallow pans. Contributed by Miss Klapp Mrs. John Van Lew, of the Van Lew Homestead, Richmond, Virginia. Favorite receipt for batter bread given by her cook, "Aunt Judy," in the days "before the war." Miss Mary Pauline Klapp, BATTER BREAD Take two cups of white indian meal to one cup of sifted flour, season with salt, scald meal. Then in flour and meal blend about a tablespoonful of lard or butter. Beat in two eggs, then add from one pint to a quart of milk, making mixture quite thin, add two teaspoonsfuls baking powder, put in cake pan and bake until quite brown, use silver tablespoon to cut. POP OVERS One and one-half pints milk, six eggs, six tablespoonsful flour, eggs beaten separately, mix and put in cups or tins to bake. COTTAGE PUDDING One-half tablespoonful butter, two cups of sugar, two eggs, one pint sifted flour, one cup of milk, two or three teaspoonsful Rumford Baking Powder. Bake in pan and serve with sauce, hot. FUDGE Boil two cups of sugar, one-half cup of milk, four tablespoonsful of cocoa, one tablespoonful of butter together, only stirring at first to mix well, but not while cooking — which takes about twenty minutes. Put few drops in cold water — will harden when done. "We have often asked, and are asking still For the name of the woman whose wonderous skill Whipped the first eggs till she saw them rise, Like a feathery mountain before her eyes." Contributed through Miss Klapp by Miss Emily H. Eppes, Appomattox, Va. SPONGE CAKE One quart sifted flour, one one-half pounds of sugar (lightweight), fifteen eggs, juice of two lemons, rind of three lemons. Beat yolks and whites of eggs separately until very light, add whites to yolks stirring slowly, sift in sugar, add rind of lemons, then sift in flour and lastly add lemon juice, stirring slowly all the while. Flour must be sifted three times. Bake in moderate oven. This receipt will make two good sized cakes. By Miss Isabella Harrison, "Brandon" Va. CHOCOLATE CAKES Twelve eggs, one and one-half pounds grated chocolate, one and one-half pounds brown sugar. Season to taste with cinnamon, nutmeg, cloves and cardamon seed. To be baked in small tins. ICE CREAM CAKE White of eight eggs, two cups of sugar, three of flour, one of butter, one of sweet milk, two teaspoons baking powder. Bake in layer cake tins. White icing. Whites of three eggs, three and one-half cups sugar. Pour nearly a cup of boiling water over sugar, boil until clear, pour hot sugar over whites beaten to a stiff froth. Flavor with vanilla. "Some talk of hoe cake, fair Virginia's pride." — Bar low e By Mrs. Marian Carter Oliver, "Shirley," Va. HOE CAKE (English Muffins) One and one-half pounds flour, one-half gill yeast, one pint tepid water, one-half teaspoonful salt, or regular bread dough. Set to rise over night, roll out in as little flour as possible, about an inch thick. Cut out the size you like and set the cakes on the griddle at the back of the stove to rise. Bake slowly and turn. "Seen constantly on the breakfast table at Shirley." GINGER BREAD