Cup Cakes

Ingredients

• 1 cup sugar
• % cup butter
• 1 egg
• % cup milk
• I tsp vanilla
• 2 cups flour
• 2 tsp. baking powder

Method

1. 1

   Mix as for any other cake.

2. 2

   Bake in muffin tins.

3. 3

   Makes 2 dozen.

4. 4

   Ice if desired.

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 20. The excerpt below is the record exactly as published.

CUP CAKES 2 cup butter % level teaspoon salt cup sugar 2 cups flour 2eggs 2 level teaspoons baking powder Ye cup milk flavor with vanilla _ Beat butter and sugar till light and creamy. Add well-beaten eggs, then milk and flavoring alternately with flour, salt and baking powder sifted three times together. Bake in baking cups. Ice with chocolate icing. Mrs. Edd Wells, Pigeon Valley Grange. TARTS 2 eggs and 4 yellows 2 cups sugar, brown Ye cup butter pinch salt flavoring Cream the eggs and yellows with the sugar. Mix well. Then cook. Mrs. M. S. Speas, Lewisville Grange. TEA CAKES at c. sugar 3) 0s owe 74 C. OULLET, 1 tsp. baking powder 2 eggs ISESDAESOUL 1 tsp. vanilla i Mix sugar, flour and butter, beat eggs into thick batter. Roll thin and ake in hot oven. Mrs. J. H. L. Miller, Pleasant Garden Grange 36 GINGERSNAPS 2/3 cup shortening 1 tablespoon vinegar lo cup sugar 2 tablespoons cold water 1 egg 4% cups flour 1 cup molasses 1 tablespoon soda 1 tablespoon ginger Cream shortening with sugar. Add beaten egg, then molasses, vinegar, and cold water. Sift flour, soda, and ginger and add to first mixture. Stir in as much of the flour as you can and knead in the remainder. Roll out, cut in desired Shapes and bake 10 to 20 minutes in moderate oven (350° to Bt): These are delicious made either thick or wafer thin. Mrs. John Lippard, Barber Grange. SUGAR COOKIES 3 cups flour 1% cups sugar 1 teaspoon baking powder 1 cup shortening % teaspoon salt i 3 eggs 1 teaspoon vanilla extract Sift dry ingredients together. Add the shortening, mixing it in with a fork. Add the unbeaten eggs and the flavoring. Knead. Roll out very thin on floured board and cut with floured cooky cutter. __ Decorate tops if desired. Bake in moderate oven at 375 degrees for eight minutes. (Makes 6 dozen.) (Miss) Clara McLaughlin, Corriher Grange. OATMEAL COOKIES 1 cup white sugar 1 cup butter or lard % cup brown sugar 2 eggs 1 teaspoon soda pinch of salt 1 teaspoon cinnamon lemon or vanilla flavoring 1 cup raisins enough flour to make out cakes 2 cups dry oatmeal with hands Bake in buttered tins in moderate oven. Ruth Yarborough, Old Town Grange. HONEY WAFERS % cup butter 2% cups sifted pastry flour to cup sugar — 1 cup strained honey % teaspoon salt 2 teaspoons baking powder 1/3 teaspoon lemon extract (Rumford) Sift together 3 times, flour, salt and baking powder. Cream butter, add sugar, honey, extract and then the flour mixture. Roll into thin sheet using more flour if necessary. Cut into any shape desired and bake. Mrs. B. L. Angel, Lewisville Grange. PEANUT BUTTER COOKIES 1 cup white sugar 2 tsp. vanilla flavoring 1 cup brown sugar % tsp. salt *%, cup melted butter 1 tsp. soda 2 well-beaten eggs 3 cups flour Mix sugars with shortening and peanut butter. Add eggs and vanilla and beat until smooth. Sift flour, salt and soda and add to first mixture. Roll small portion of dough in hand and flatten with fork and place on cookie sheet and bake in moderate oven. Mrs. Burke Wright, Mills River Grange. MORAVIAN CHRISTMAS COOKIES 1 qt. molasses % 1b. lard or butter % 1b. brown sugar 2 tablespoons soda spices as you like 37 Add enough flour to make soft dough, set in cool place for several days. Roll dough bee thin on a board covered with cloth. Cut, place on tins and pene Annie Wilson, Vienna Grange. CHOCOLATE COOKIES 2° cups flour IECUDESUGAT 2 teaspoons baking powder 2 eggs % cup butter 1 teaspoon lemon flavoring 1 cup fresh buttermilk Cream butter and sugar. Beat eggs well and add to creamed mixture. Sift flour, baking powder three times and add alternately with buttermilk to other mixture. Beat well and add flavoring. Pour into muffin tins. Makes two and one-half dozen. : ICING 3 cups powdered sugar Ww cup cream 2 tablespoons cocoa Cream well and top muffins. : Mrs. Marvin Long, Pigeon Valley Grange. COCOA COOKIES 4 tablespoons shortening 2 cups flour Z Icio Sugar 3 teaspoons baking powder % cup milk % teaspoon salt 1 egg % cup cocoa Cream shortening and sugar together; add milk and beaten egg; mix well. Sift flour, baking powder, cocoa and salt together and add. Roll out %-inch thick on floured board; cut with cookie cutter. Bake in hot oven about 12 minutes. Ernestine Pinner, Pigeon Valley Grange. CUP CAKES 1 cup sugar % cup butter 1 egg % cup milk I tsp vanilla 2 cups flour 2 tsp. baking powder

Cook this with the app: pantry check, scaling, and the assistant.