Economical Fruit Cake — Five oz. butter, 2 lbs. flour, 3^ lb. sugar, 1 lb. currants, 1 gill yeast, enough milk to make a thick batter, 1 table- spoonful of powdered cinnamon. Bread and Cakes. 161 Mix the flour, leaving out }^ lb., with the but- ter cut in small pieces, the sugar, cinnamon and fruit; add milk enough to form a thick batter, and lastly stir in the yeast. Mix it over night, and set it avs^ay to rise; in the morning stir in the remainder of the flour, and let it rise; when light, mould it out very lightly; butter your pan, and bake it in an oven about as hot as for bread. Plum Cake — One lb. each of butter, sugar and flour, 10 eggs, 1 lb. raisins, }/£ lb. each of cur- rants and sliced citron, 1 teaspoonful of ground cloves, 1 of mace, 1 nutmeg, the juice and grated peel of 1 lemon, 3^ coffeecup of molasses✪ Plum Cake. Beat the butter till it is soft and creamy, then add the sugar. Beat the whites and the yolks of the eggs separately; stir the yolks in with the butter and sugar; stir the flour in gradually (having first mixed 1 heaping teaspoonful of cream of tartar with it). When the flour is about half worked in, put in ^ teaspoonful soda dis- solved in as little water as is possible to use; then add the whites of the eggs, and lastly the fruit, which is well covered with the rest of the flour. Bake in a large tin, with a buttered paper on the sides as well as on the bottom; it will need to bake slowly for 5 hours. Then do not attempt to lift it from the tin until it is perfectly cold. This cake should be made several days before it is used. Delicious Coffee Cake — c5ift i^ pints of flour with 2 teaspoonf uls of baking-powder. Cut in bits a heaping tablespoonful of butter and mix it through the flour. Stir in a cupful of syrup, and mix it with cold coffee to the consistency of soft dough. Wor^^ into the dough a teaspoonful of ground cloves, one of cinnamon and one of all- spice, also half a pound of seeded raisins, and half 11 162 White Ribbon Cook Book. a pound of currants well floured. Bake in oblong pans in moderate oven for an hour. This cake should stand about two days before cutting. Johnny Cake — One pint of flour, 1 pint of corn meal (yellow is best), 1 pint of sweet milk, 2 large tablespoonfuls of molasses, a teaspoonful of salt, 2 well-beaten eggs, and 2 tablespoonfuls of melted butter. Beat thoroughly, and when ready to bake add two heaping teaspoonfuls of baking-powder.✪ Delicious Coffee Cake Have your pans well greased and warm, and bake in quick oven about twenty- five minutes. Cheese Sticks — Mix well }{ cup of butter into 1 cup of flour, add 1 teaspoonful each of salt and sugar; mix with enough water to make a soft dough and roll out very thin. Have ready 3^ cup of grated cheese, sprinkle a little on the dough with a very little cayenne pepper and roll out again; do this until the cheese is all used up, then cut it into strips, lay in greased pans and bake in quick oven. Aunt Patty's Eg^ Bread — Two cups white Indian meal, 1 cup cold boiled rice, 3 eggs well beaten, 1 tablespoonful melted butter, 3 cups sweet milk, 1 teaspoonful salt, and pinch of soda✪ Aunt Patty's Egg Bread. Stir the beaten eggs into the milk, add meal, salt, butter, last of all the rice. Beat well a few minutes, and bake in shallow pan.

AI-modernized reading of the original text

Economical Fruit Cake — Five oz. butter, 2 lbs. flour, 3^ lb. sugar, 1 lb. currants, 1 gill yeast, enough milk to make a thick batter, 1 tablespoonful of powdered cinnamon. Bread and Cakes. 161 Mix the flour, leaving out }^ lb., with the butter cut in small pieces, the sugar, cinnamon and fruit; add milk enough to form a thick batter, and lastly stir in the yeast. Mix it over night, and set it away to rise; in the morning stir in the remainder of the flour, and let it rise; when light, mould it out very lightly; butter your pan, and bake it in an oven about as hot as for bread. Plum Cake — One lb. each of butter, sugar and flour, 10 eggs, 1 lb. raisins, }/£ lb. each of currants and sliced citron, 1 teaspoonful of ground cloves, 1 of mace, 1 nutmeg, the juice and grated peel of 1 lemon, 3^ coffeecup of molasses. Beat the butter till it is soft and creamy, then add the sugar. Beat the whites and the yolks of the eggs separately; stir the yolks in with the butter and sugar; stir the flour in gradually (having first mixed 1 heaping teaspoonful of cream of tartar with it). When the flour is about half worked in, put in ^ teaspoonful soda dissolved in as little water as is possible to use; then add the whites of the eggs, and lastly the fruit, which is well covered with the rest of the flour. Bake in a large tin, with a buttered paper on the sides as well as on the bottom; it will need to bake slowly for 5 hours. Then do not attempt to lift it from the tin until it is perfectly cold. This cake should be made several days before it is used. Delicious Coffee Cake — Sift 1½ pints of flour with 2 teaspoonf uls of baking-powder. Cut in bits a heaping tablespoonful of butter and mix it through the flour. Stir in a cupful of syrup, and mix it with cold coffee to the consistency of soft dough. Work into the dough a teaspoonful of ground cloves, one of cinnamon and one of allspice, also half a pound of seeded raisins, and half 162 White Ribbon Cook Book. a pound of currants well floured. Bake in oblong pans in moderate oven for an hour. This cake should stand about two days before cutting. Johnny Cake — One pint of flour, 1 pint of corn meal (yellow is best), 1 pint of sweet milk, 2 large tablespoonfuls of molasses, a teaspoonful of salt, 2 well-beaten eggs, and 2 tablespoonfuls of melted butter. Beat thoroughly, and when ready to bake add two heaping teaspoonfuls of baking-powder. Have your pans well greased and warm, and bake in quick oven about twentyfive minutes. Cheese Sticks — Mix well }{ cup of butter into 1 cup of flour, add 1 teaspoonful each of salt and sugar; mix with enough water to make a soft dough and roll out very thin. Have ready 3^ cup of grated cheese, sprinkle a little on the dough with a very little cayenne pepper and roll out again; do this until the cheese is all used up, then cut it into strips, lay in greased pans and bake in quick oven. Aunt Patty's Eg^ Bread — Two cups white Indian meal, 1 cup cold boiled rice, 3 eggs well beaten, 1 tablespoonful melted butter, 3 cups sweet milk, 1 teaspoonful salt, and pinch of soda. Stir the beaten eggs into the milk, add meal, salt, butter, last of all the rice. Beat well a few minutes, and bake in shallow pan.

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The white ribbon cook book