War cook book

PLAIN CAKE. 3 cups barley flour 1^ cups honey ^ Yz cup fat 2-3 cup milk 3 eggs y\ teaspoon soda 2 teaspoons baking powder 1 teaspoon vanilla Heat honey, fat and milk until blended. Add ^^'g yolks, and when cool, sift in flour, reserving ^ cup. After well mixed add vanilla, soda, baking powder, and last of flour sifted together. Fold in the wellbeaten whites last of all. Bake in a moderate oven. This makes a large size cake. DEVIL'S FOOD CAKE. 1 cup sorghum 2-3 cup cane syrup 1-3 cup fat 'V/z cups rye flour 1^ cups barley flour 1 teaspoon vanilla 1 teaspoon soda 1 teaspoon salt 2 teaspoons baking powder 2 squares chocolate 3 eggs Heat syrups slightly to melt fat and chocolate, when cool add egg yolks and the sifted dry ingredients. Fold in the well-beaten egg whites last. Bake in layers in a moderate oven. SPICE CAKE. 2% cnps rye flour ^ teaspoon cloves lyz teaspoons cinnamon ^ teaspoon nutmeg 2^ teaspoons baking powder ^ teaspoon salt 1 cup light syrup ^ cup fat 2 eggs ^ cup dark syrup }i cup milk yi cup chopped citron 1 cup raisins seeded and cut in halves FIG LAYER CAKE. 1-3 cup fat }i cup syrup 2 eggs 3 teaspoons baking powder 1%. cups milk 2 cups white corn flour Scald milk and pour over corn flour. Allow to stand for a few hours. Cream fat and sugar. Add well-beaten eggs, then the soaked corn flour. Beat well, add baking powder. Beat quickly and thoroughly and bake in two layers in moderate oven. Before serving, place fig filling between cakes. Whipped cream may be served on this. COOKIES. OATMEAL ROCKS. 2 eggs 1 cup syrup yi cup oleomargarine yi cup niazola oil 2 cups rolled oats 2 cups barley flour 1 heaping teaspoon cinnamon 1 teaspoon allspice 1 cup raisins 1 teaspoon soda in ^ cup boiling water pinch of salt Mix syrup, fat and eggs, boiling water with soda, add oats, flour, spices and lastly, dredged raisins. SPICED OATMEAL CAKES. 1^ cups rye flour y2 cup cooked oatmeal y^ cup sugar ^ cup raisins y^ teaspoon soda y2 teaspoon baking powder y2 teaspoon cinnamon 3 tablespoons fat y^. cup molasses Heat the molasses and fat to boiling. Mix with all the other materials. Bake in muffin pans for 30 minutes. This makes 12 cakes. BUCKWHEAT DROP CAKES. 54 cup fat Yi cup corn syrup Yt. cup raisins 1 egg 34 cup milk 2 teaspoons baking powder \Y\ cups buckwheat flour Ya teaspoon salt 1-3 teaspoon cinnamon Y\ teaspoon cloves Beat the ^^,%, add sugar and fat with the milk to the Q^%% and sugar mixture. Add raisins, drop by spoonfuls on a baking sheet and bake. BRAN DROP COOKIES. 2 cups bran 1 cup wheat flour 1 teaspoon soda 2 teaspoons sugar Y\ teaspoon salt 1 well-beaten egg Y^ cup molasses 1 cup milk 1 cup seeded raisins Drop by tablespoons on greased tins and bake in moderate oven for 15 to 20 minutes. Dates or figs may be used instead of raisins. CORNMEAL COOKIES. y-z cup melted fat y-z cup molasses y^. cup corn syrup 1 egg 6 tablespoons sour milk y-i teaspoon soda 2 cups corn meal 1 cup wheat flour Combine the melted fat, molasses, syrup, beaten egg and milk. Sift with dry ingredients and combine with the liquid. Drop from a teaspoon on to a greased pan and bake in moderate oven for 15 minutes. This makes 55 to 60 cookies about 2 inches in diameter.