Rose Layer Cake. — Two cups of sugar, one cup of butter, a fourth of a cup of sweet milk, whites of eight eggs beaten stifiF,*three and a fourth cups of flour and two teaspoonfuls of baking powder. Bake in jelly tins. Grease the tins wtll and dust flour over every part before putting in the batter. Boil two cups of powdered sugar in a half tea- cupful of water, stirring constantly. When very thick pour boiling-hot over the beaten whites of two eggs. Beat until almost cold. Flavor with rose extract and color with cochineal. Put the cakes together with this icing. For the pink coloring matter, buy five cents' worth of baker's cochineal of the druggist, put half a teaspoonful into a cup and cover with two teaspoonfuls of boiling water. X^t stand an hour, add alum (powdered) the size of a large pea, and add drop by drop to the icing until of a pretty pink color. Sour Cream Cake. — One cup sugar, one cup sour cream, three-fourths cup raisins, one level teaspoonful salt, two e^s, two cups flour, one tea- spoonful each of saleratus and cinnamon, a saltspoonful ground cloves Beat well, bake in loaf or two layers, and use any white frosting for covering the cake. For the four cream icing, use one cup sour cream. one and one-half cup sugar (granulated), three- fourths cup ground walnuts and hickory nuts. Boil in granite pan to soft ball stage, then stir briskly until nearly cold. If this should prove too stiff, add a table- spoonful sweet milk. Salem Spice Cake. — Cream a half cupful of butter with a cupful of sugar, add two eggs✪ Sour Cream Cake-~one at a time — and beat until the mixture is vtry light Sift 1^ cupful of flour with one-fourth of a teaspoonful of salt, one teaspoonful of cinnamon and half a teaspoonful of cloves. Add the flour, a tablespoonful at a time, alternately with a half cupful of cold water, and add to the last tablespoonful of flour a teaspoonful of baking powder. StJr in a half cupful of cleaned and seeded raisins and bake in a shallow, well-greased pan in a moderate oven for 25 minutes. Spiced Molasses Wafers.^ — This is one of the daintiest gii^erbreads. Oue cupful of brown sugar, one-half of a cupful of molasses, one table- spoonful of butter, one-half of a teaspoonful of powdered cinnamon, one- quarter of a teaspoonful of cloves, one-quarter of a teaspoonful of all- spice, two tablespoon fuls of flour✪ Spiced Molasses Wafers. Put the molasses, sugar and butter in a saucepan and boil gently over the fire until, when tried in cold water, a little of the mixture can be rolled into a very soft ball between the fingers; cover and set aside until cold. Add the spice, then the flour, and a pinch of salt Butter liberally a number of shallow tins. Hake a tester by dropping a teaspoonful of the mixture on a greased pan and THE RURAL COOK BOOK. 107 baking it in a hot oven. This is necessary, as with some brands of flour a trifle more may be indicated. The mixture will spread very much and when lakgi from the oven the cake will be as thin as a wafer and should be taken at once from the pan.

AI-modernized reading of the original text

Rose Layer Cake. — Two cups of sugar, one cup of butter, a fourth of a cup of sweet milk, whites of eight eggs beaten stiff, three and a fourth cups of flour and two teaspoonfuls of baking powder. Bake in jelly tins. Grease the tins well and dust flour over every part before putting in the batter. Boil two cups of powdered sugar in a half teacupful of water, stirring constantly. When very thick pour boiling-hot over the beaten whites of two eggs. Beat until almost cold. Flavor with rose extract and color with cochineal. Put the cakes together with this icing. For the pink coloring matter, buy five cents' worth of baker's cochineal of the druggist, put half a teaspoonful into a cup and cover with two teaspoonfuls of boiling water. Let stand an hour, add alum (powdered) the size of a large pea, and add drop by drop to the icing until of a pretty pink color. Sour Cream Cake. — One cup sugar, one cup sour cream, three-fourths cup raisins, one level teaspoonful salt, two eggs, two cups flour, one teaspoonful each of saleratus and cinnamon, a saltspoonful ground cloves Beat well, bake in loaf or two layers, and use any white frosting for covering the cake. For the four cream icing, use one cup sour cream. one and one-half cup sugar (granulated), three- fourths cup ground walnuts and hickory nuts. Boil in granite pan to soft ball stage, then stir briskly until nearly cold. If this should prove too stiff, add a tablespoonful sweet milk. Salem Spice Cake. — Cream a half cupful of butter with a cupful of sugar, add two eggs-~one at a time — and beat until the mixture is vtry light Sift 1^ cupful of flour with one-fourth of a teaspoonful of salt, one teaspoonful of cinnamon and half a teaspoonful of cloves. Add the flour, a tablespoonful at a time, alternately with a half cupful of cold water, and add to the last tablespoonful of flour a teaspoonful of baking powder. StJr in a half cupful of cleaned and seeded raisins and bake in a shallow, well-greased pan in a moderate oven for 25 minutes. Spiced Molasses Wafers. — This is one of the daintiest gingerbreads. Oue cupful of brown sugar, one-half of a cupful of molasses, one tablespoonful of butter, one-half of a teaspoonful of powdered cinnamon, onequarter of a teaspoonful of cloves, one-quarter of a teaspoonful of allspice, two tablespoonfuls of flour. Put the molasses, sugar and butter in a saucepan and boil gently over the fire until, when tried in cold water, a little of the mixture can be rolled into a very soft ball between the fingers; cover and set aside until cold. Add the spice, then the flour, and a pinch of salt Butter liberally a number of shallow tins. Make a tester by dropping a teaspoonful of the mixture on a greased pan and baking it in a hot oven. This is necessary, as with some brands of flour a trifle more may be indicated. The mixture will spread very much and when taken from the oven the cake will be as thin as a wafer and should be taken at once from the pan.

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Sour Cream CakeRose Layer CakeSalem Spice CakeSpiced Molasses Wafers

The Rural cook book