The Rural cook book

Cornstarch Cake.— Two cups of white sugar and one cup of butter creamed together. One cup of sweet milk, the whites of five eggs beaten very stiff, one cup of cornstarch, two cups of flour, two teaspoonfuls of baking powder and two of extract of lemon. Bake slowly in a moderate oven. Crullers, Chocolate. — Two eggs beaten until they are creamy and then beaten into one cupful sugar, adding one tablespoonful melted butter, one-half teaspoonful each of salt and cinnamon, one square grated chocolate. Mix well and then add one cupful sweet milk, three cupfuls of flour sifted with two teaspoonfuls baking powder. Roll out one-fourth inch thick, cut, cook to a golden brown in smoking hot fat. Roll in powdered sugar when cool. Crullers, Olive Oil. — To one-halt cup of sugar add two tablespoons of oil, two beaten eggs, one-half teaspoon of salt, one-fourth teaspoon of cinnamon and a little. nutmeg; add two cups of flour sifted with two teaspoons of baking powder, alternately with one-fourth cup of milk. Roll out, cut and fry as usual. In frying them let the oil get just hot enough to smoke. Date Cake,— Two cupfuls sugar, one cupful shortening, creamed together, three eggs, well beaten into sugar and shortening, three teaspoonfuls baking powder, 3/4 cupfuls flour. To this add one cupful of stoned and finely-chopped dates, floured. Bake in five layers and put together with plain or boiled icing. Dolly Varden Cake.— Cream one-half cup butter with one cup sugar. Add one-half cup milk alternately with one and one-half cup of flour in which has been mixed one teaspoonful baking powder. Lastly fold in the dry-beaten whites of three eggs and. flavor to taste. Bake in loaf for one-half hour in a moderately quick oven. For icing make a syrup of one ami one-half cup sugar and eight table spoonfuls water. Boil, when this strings from spoon, add the well-beaten yolks of three eggs and continue beating for one-half hour. Flavor like cake and pour thickly over the cake. Doughnuts, Best. — One egg beaten light ; one cupful of sugar and a little salt; one cupful of sour milk sweetened with one teaspoonful of soda; two tablcspoonfuIS of melted lard; flour to make a stiff dough. Fry in hot lard, and dust with cinnamon and granulated sugar. These doughnuts are light and wholesome.. Doughnuts, Potato, — Two cups of mashed potatoes (hot), four tablespoonfuls of shortening three cupfuls of sugar, four eggs, five tea- spoonfuls of baking powder, three cupfuls milk, salt, nutmeg, and lastly flour enough to stiffen. Make a cream of potatoes, shortenii^, sugar and eggs, then add milk, salt and nutmeg, flour sifted with baking powder, and cook in boiling lard. Dried Apple Cake. — Soak the dried apples over night and In the morning chop fine, having two cupfuls ; then simmer in two cupfuls of molasses until apples are soft. Cream two cupfuls of sugar with a scant cupful of butter; add three well beaten eggs; then the apples and molasses; half a pound of raisins seeded, three cupfuls of flour, sifted with two teaspoonfuls baking powder and half a teaspoonful each of cinnamon, cloves and grated nutmeg. Bake in very moderate oven as you would fruit cake. Dutch Cake. — Take two pounds of raised bread dough, one pint of sugar, half a cupful of butter (or more if it is to be made quite rich), halt a nutmeg grated, one teaspoonful of cinnamon and a pound of large laisins. Mix well and put in a greased pan. Let it rise about threequarters of an hour, or until the loaf is nearly double its original size, and bake in a moderate oven. This is very good when fresh; if we wish to make it richer we use an fgg, which is mixed in with the butter. Using currants instead of raisins, we have the English currant loaf. The same recipe makes very nice buns.