The Gertrude Bobbitt Circle cook book

SOFT GINGERBREAD (Very old recipe, belonged to Mrs. Peeler's grandmother) 1 tablespoon shortening; 1 cup brown sugar, or white, 1 egg, 1 cup molasses, 3 cups flour, 2 teaspoons cinnamon, 2 teaspoons ginger, 1 teaspoon allspice, 3 teaspoons baking powder, l/o teaspoon salt, 1% cups sweet milk. Soften shortening not melting, add the sugar, egg, and cream all together. Stir in the molasses, and add the flour, spices, salt, baking powder has been sifted together, and add the milk. Bake in a shallow pan thirty-five minutes in (325 F.). Mrs. George C. Peeler UPSIDE DOWN GINGERBREAD CAKE 1½ tablespoon butter melted in iron skillet, add V2 cup molasses or syrup. Heat to boiling point. Set aside in warm place. Put slices of pineapple into bottom of skillet. Fill in between with nuts and raisins. Cream 3 tablespoons shortening and V2 cup sugar, add 1 egg well beaten, V2 CUP molasses or syrup, 1% cup flour to which has been added x/2 teaspoon each of ginger, cinnamon, cloves, nutmeg, salt and soda, 1 teaspoon baking powder. Mix thoroughly. Add V2 cup boiling water. Bake in moderate oven 30 or 35 minutes. Mrs. Luther French MOUNTAIN CAKE 1/2 lb. butter 1 lb. sifted flour ⅓ lb. sugar 6 eggs beaten separately 1 teaspoon each baking powder 1 tea cup sweet milk and cream ol tartar Mix and bake as for pound cake. Mrs. J. B. Sheets (Mother of Mrs. Will Eagle) JAM CAKE (very old recipe) 2 cups sugar G eggs 4 cups flour — good measure 1 lb. raisins 1½ cups butter 1 teaspoon soda 1 cup buttermilk 1 heaping tablespoon cinnamon 2 cups blackberry jam 1 tsp nutmeg 2 cups cherry preserves Cream shortening and sugar, add eggs well beaten, then buttermilk and soda and mix well Then add jam, preserves, raisins, cinnamon and nutmeg and mix. Then add flour which has been sifted three times. Bake in five layers and put together with this filling: 1 lb. figs, cut and cooked until tender, add 1 cup sugar, cook until very thick. Put together with caramel filling: 8 cups brown sugar Vi lb. butter 2 cups milk Cook sugar, milk and butter until forms a soft ball when tried in water. Remove from fire and let cool and beat until creamy, add figs and spread on cake. Miss Ida Shuping 2A SEA FOAM CAKE 1 cup sugar 2 teaspoons cinnamon 3 eggs 1 teaspoon cloves 2/3 cups butter 1 teaspoon nutmeg 1 cup buttermilk 1% cups flour Y2 teaspoon soda (dissolved in milk) Mix as usual, and ice with following: iy2 cups brown sugar 1 egg white V2 cup water Cook sugar and water until a little dropped in cold water forms a hard ball. Have egg white beaten and pour syrup over egg whites slowly and beat constantly when creamy spread on cake layers. Mrs. Will Freeman JAM CAKE 1 cup butter 1 tsp. each all spice, nutmeg, cin- 2 cups sugar namon. cloves, soda (in milk) 1 cup buttermilk 5 or 6 eggs 1 cup jam, nuts, raisins (each) 3 cups flour 2 tablespoons cocoa Grind nuts and raisins and mix as usual. Use 7 minutes icing with one cup chopped raisins. Mrs. E. C. Avert, Water Valley, Miss. (Sister Mrs. J. M. Moore) JAM LAYER CAKE 6 e'rgs 1 cup jam 1 cup butter 1 thsp. cinnamon 3 cups flour 1 tbsp. all spice 2 cups sugar 1 tsp. soda in 1 cup buttermilk