The Pennsylvania German cook book

One and a half cups sugar, one and a half cups flour, one and a half teaspoons of baking powder, three eggs, one half cup boiling water, beat whites and yolks separate until stiff, then put together and beat again, lastly, add hot water. Mrs. M'm. False, Akron. SPONGE CAKE ROLLS Four eggs, one cup sugar, one cup flour, one teaspoon baking powder. Beat eggs and sugar together, add flour and baking powder. Bake in tins six by ten. This makes two rolls. When baked take out of pan, spread with jelly and roll up. Nice for lunch. SWISS ROLLS. Eight eggs, half a pound of flour, half a pound powdered sugar. Whisk the eggs and sugar to a thick cream, add the flour lightly, then spread out carefully on well buttered and prepared tins, and bake in a very quick oven. When baked take out of pans, spread with raspberry jam, roll up and dust with sugar. CALLA LILLIES. Use dough made for any good sponge cake. Put a tablespoonful dough in a pie tin, when done roll while hot in the shape of a cornucopia, fasten with a toothpick. When cool till with cream sweetened and flavored. When ready to serve arrange in a suitable dish, with calla lily leaves. THE PENNSYLVANIA GERMAN COOK BOOK. MOLASSES^CAKE. One cup molasses, one half cup sugar, «>ne half cup butter, two scant teaspoons soda, ginger and spice to taste, two and a half cups of Hour. Mix together, add one cup hot water, and two eggs beat well and bake. Mrs. Nies. Lake, O. GINGERBREAD NO 1. One cup molasses, one cup sugar, one cup buttermilk, one third cup butter or lard, one egg, one half teaspoon of each ginger and cinnamon, one teaspoon soda. Hour to make a thin batter, stir w’ell and bake. Mrs. K. D. Bunker, (ioshen, Ind. GINGER BREAD NO 2. Two cups molasses, one cup sugar, one cup lard and butter, one cup sour milk and cream mixed. Four eggs, three desert spoons soda, one tablespcsm ginger. Hour. .Mrs. j. Harrison. Hartville, O, COOKII-IS. Two cups powdered sugar, one half cui> butter, one cup sweet milk, the whites of four eggs (or two whole eggs,) two teaspoons baking powder, one teaspoon extract of lemon. Hour enough to make a soft batter, which beat hard ten minutes then drop in spoonfuls into a gem pan. When cold cover with soft white icing. FILLINGS FOR CAKE. FIG FILLING. One cup figs chopped fine, put in a stewpan, pnt on a little water and one cup sugar, set on the back of the stove, cook slowly until it becomes thick, then put between layers of cake, and put frosting on top. Mrs. Dr. Wkttach, Tiffin, (). CHOCOLATE FROSTING. Take one-half cake of German sweet chocolate, or any other kind you may have, grate and put in one-half cup sugar and a little water, boil until it tingles on the bottom of cup when dropped into cold water, then beat the white of one egg stiff, and pour the above in very slowly, beating all the time, and beat until nearly cool, then spread on cake. Minnie L. Hai’er, Akron, O. PLAIN FROSTING NO. 1. One cup sugar and a little water, boil as long as the above, then stir slowly in the well beaten white of one egg and beat until nearly cool, spread on cake. M. L H. NUT FILLING. Put nut meats into bottom of pan with cake, and bake, then frost the bottom of cake with plain frosting. FROSTING WITHOUT EGGS.