The white ribbon cook book

Seed Cake — Ten oz. flour, 2 oz. sugar, 2 tea- spoonfuls baking-powder, and 1 teaspoonful caraway seeds, 1 egg, 3 oz. butter, a little salt, and 3^ glass milk. Mix the baking-powder and salt in the flour, rub in the butter also (with the hands). Add the sugar and caraway seeds, taking care to thor- oughly blend them. Well whisk the egg and add the milk to it; add to the other ingredients and Bread and Cakes. 163 beat well for about 10 minutes. Grease a bak- ing-tin and pour the mixture in. It will take about 1 hour to bake. Cookies — Take 4 cupfuls flour, 2 cupfuls sugar, ^ cupful butter, ^ nutmeg, 3 eggs, 1 teaspoon- ful soda, 2 teaspoonfuls cream of tartar, suffi- cient milk to make dough soft enough to drop on a tin. Mix the flour, butter, sugar and spices together, add the eggs, dissolve the soda and tartar in the milk, and mix the whole well together. Drop dessertspoonfuls on a greased baking-sheet and bake in a good oven. Rice Cake — Two handfuls rice, a little less than a quart of milk, sugar to taste, rind of lemon cut in 1 piece, a small stick of cinnamon, 4 eggs, a small quantity of candied citron. Pick and wash in 2 or 3 waters the rice and put it to cook in the milk, sweeten to taste, add the lemon rind and cinnamon. Let the rice simmer gently until it is tender and has ab- sorbed all the milk. Turn it into a basin to cool, and remove the lemon rind and cinnamon. Then stir into it the yolks of 4 and the white of 1 egg. Add a little candied citron cut in small pieces. Butter and bread-crumb a plain cake- mould, put the mixture into it and bake in a quick oven 3^ hour. Rice Cakes — Eight oz. rice flour, 4 oz. white sugar, 4 oz. butter, 3 eggs. Work the butter to a creamy substance, add the sugar and flour, and mix in the well-whisked eggs. Roll upon pastry-board and shape into cakes with a cake-cutter. Bake in a slow oven. Indian Loaf Cake — One lb. Indian meal, ^ lb. butter, 2 eggs, }4 lb. sugar, ^ lb. raisins, 3j lb. currants. 164 White Ribbon Cook Book. Cut up the butter in the Indian meal; pour over it as much boiling milk as will make a thick batter; beat the eggs very light; when the batter is cool pour them into it. Seed the raisins; wash, pick and dry the currants; mix them with the raisins, and dredge as much wheat flour on them as will adhere to them. Stir the fruit into the batter, and add the sugar. Bake it in a moderate oven 2 hours. Queen Cakes — One lb. dried flour, 1 lb. sifted sugar, 1 lb. washed currants, 1 lb. butter, 8 eggs. Mix the flour, sugar and currants; wash the butter in rosewater, beat it well, then mix with it the eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees; beat the whole for 1 hour; butter little tins and put the mixture in, only filling half full, and bake; sift a little fine sugar over just as you put into the oven. Gringer Cup Cake — Two cupfuls butter, 2 cupfuls sugar, 1 cupful molasses, 1 cupful cream, 3 eggs, 1 tablespoonful dissolved saleratus, 4 heaping cupfuls flour, 3^ cupful ginger. Beat the butter and sugar to a cream; whisk the eggs light, and add to it; then stir in the other ingredients. Butter a pan or earthen mould, and pour in the mixture. Bake in a moderate oven, or it may be baked in queen-cake pans.