The National home cook book

QUICK COMPANY CAKE—One of the most simple, cheap ~ and good cakes is the following: Take one egg, break in a cup, fill up with sweet cream; beat thoroughly; add one cup fine white sugartablespoon of butter, 1% cups flour, sifted s with large teaspoon baking powder. This will make a thin batter, but will not fall. Make an icing with one-fourth cup white sugar made into a threaded sirup and the beaten © white of one egg. Beat until ready to spread and mix cocoa-nut in the frosting; also sprinkle on top (any flavor) Chocolate can be used. This is my quick company cake. RAISED CAKE (the kind mother used to make)—Two cups bread dough: (taken when ready for tins), one cup sugar (if granulated, scant measure), one-half cup lard or butter (if lard, add pinch of salt), one-fourth teaspoon — soda, one egg, cinnamon and raisins . Mix well with hands, — . . let rise and bake in moderately hot oven. RAISIN STIR CAKE—One cup sugar, one cup sour cream, two eggs and nutmeg, one teaspoon soda and about — . two or three cups flour. Do not make too stiff. ROUGH-AND-READY CAKES—Two cups molasses, one - cup lard, one-half cup sour milk, one heaping teaspoon _- soda, one tablespoon ginger, flour enough to roll, a few '~ drops lemon extract; roll in thin sheets, place in cooky pans and top with molasses and water (half and half) and & hee eth, 4 S RUSSIAN ROCKS—One and one-half cups brown sugar, one cup butter (or butter and lard mixed), stir until well blended, then add three eggs; stir well, one tablespoon cinnamon, one teaspoon (level) soda dissolved in one-third copy hot water, 1% cups raisins. If one teaspoon of batter at a place. Will make 70 drop cakes ‘or Russian Rocks. ROLL JELLY CAKE (Fine!)—Two eggs well beaten, two-thirds cup sugar, four tablespoons milk, one tablespoon melted butter, one even cup flour, 1% teaspoons baking powder. _ Bake in square tin, turn bottom side up on cloth, sprinkle with powdered sugar, roll when spread with jelly.O + SSPONGE CAKE (Rolled, with Custard Filling)—Three eggs (yolks beaten very light), one cup of sifted white sug-— ar, two tablespoons cold water, a pinch of salt, one teacup flour, one teaspoon of baking powder. Bake in shallow pans well greased. Turn out on a damp cloth and put together at once with this filling: Beat one egg and one-half cup sugar together, add one-fourth cup of flour, wet with a little milk, stir this mixture into one-half pint of boiling milk. Make filling before cake, so you may spread on cake and roll at once. SOUR MILK CAKE—Two cups brown sugar, half cup butter, one cup sour milk, one cup sour cream, four cups flour, _ three teaspoons soda, one teaspoon cinnamon, allspice and nutmeg, one cup raisins, two cups currants. . SOUR MILK CAKE—Two eggs, one cup sugar, one cup sour milk, one cup shortening, two cups flour, one teaspoonful soda, one teaspoonful cinnamon, one teaspoonful nutmeg, one teaspoonful cloves, one cup chopped raisins. Make in layer or loaf. : STRAWBERRY CAKE—One cup sour milk, one cup Orleans molasses, one cup sugar, one cup lard, two eggs, two teaspoons ground cloves, nutmeg, cinnamon, two teaspoons of soda. This recipe will make two small cakes of three layers or one very large one. Place the layers together with strawberry jam or any other jam; frost top. SUNSHINE CAKE—Beat yolks of seven eggs very light; add one cup fine granulated sugar; beat while adding’ sugar. Beat whites very stiff, add quickly to yolks and sugar; then add two-thirds cup pastry flour sifted six times, with one heaping teaspoon cream of tartar. Bake as angel food. SHORTCAKES (Drop)—Four teacups of flour, three even teaspoons of baking powder, one heaping tablespoon butter, then