Kerdoodles

Ingredients

• one cup granulated sugar
• one-half cup butter
• one-half cup lard
• one egg
• one cup milk
• two and one-half cups flour
• two teaspoons baking powder
• one-half cup currants
• sprinkle with cinnamon
• sprinkle with sugar

Method

1. 1

   Mix sugar, butter, lard, egg, salt, and milk.

2. 2

   Add flour and baking powder, then currants dredged with flour.

3. 3

   Pour into a square pan, sprinkle with cinnamon and sugar, and bake for twenty minutes.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 87. The excerpt below is the record exactly as published.

KERDOODLES. Take one cup granulated sugar and one-half cup butter and lard ; add one egg, salt, one cup milk, and two and one-half cups flour, with two teaspoons bak- ing powder. Lastly one-half cup currants, dredged with a little flour. Put in square pan. Before baking, sprinkle with cinnamon and sugar. Bake twenty min- utes. This will cut into twenty-four square pieces. SPANISH BUN. Mrs. Frank B. Firmin. Mrs. E. A. Root. Two cups brown sugar, four eggs, save the whites of three, four tablespoons of butter, one cup sweet milk, two and one-half cups flour, one dessert spoon cinnamon, one-half dessert spoon nutmeg, three tea- spoons baking powder. Icing : — Beat the whites of three eggs together, add two cups brown sugar, spread over cake when done and brown in oven. Raisins, cloves and allspice may also be added. . SPICE CAKE. Mrs. L. A. Post, Joy, 111. One cup sugar, one-third cup butter, one-third cup lard, one teaspoon cinnamon, just a pinch of cloves and allspice. Mix well, not cream. Then add two eggs; one-half cup syrup or sorghum, one-half cup sour milk, level teaspoon soda, one cup raisins and citron, well sprinkled with flour, about as much flour as in any loaf cake. Bake slowly about an hour. SPICE CAKE. Mrs. Geo. Rayburn, Chicago. One cup sugar, one egg, one heaping tablespoon but- ter, one cup sour milk, one level teaspoon soda, one and one-half cup flour, one and one-half teaspoon cin- namon, one-half teaspoon cloves, one cup raisins if de- sired. CAKES 183 SPONGE CAKE. Mrs. Emma Gregg Craig. Five eggs, two cups sugar, one-half cup warm water two cups flour. Lemon flavoring. SPONGE CAKE. Mrs. L. M. Dougherty. One cup sugar, one and one-half cups flour, three tablespoons cold water, three eggs, two scant tea- spoons baking powder, one teaspoon lemon extract. Beat the yolks of eggs, sugar, flour and water together add whites well beaten. Bake twenty minutes. Juice of a lemon may be added if desired. CREAM SPONGE. Two eggs broken in a cup and fill with sweet cream, one cup fine sugar, one heaping cup of flour, two tea- spoons baking powder. Flavor to suit. DELICATE SPONGE CAKE. Mrs. John Stokes. Sift two cups flour, two cups sugar, and two tea- spoons baking powder together three times, stir in one cup boiling water, then the well beaten whites of eight eggs. Flavor with vanilla, bake in layers or a loaf, using any kind of frosting. SPONGE CAKE THAT NEVER FAILS. Mrs. Nellie Craft, Oakland, Cal. Three eggs well beaten, one and one-half cups of sugar, stir in one cup flour with a heaping teaspoon of baking powder ; add three quarters cup boiling water, sift in another cup flour, add a little salt and lemon flavoring. Bake in three tins. Use any filling. Whipped cream with sliced bananas is nice. VELVET SPONGE CAKE. Mrs. Irene E. Smith, Roseville. V Two cups sugar, two and one-half cups flour, six eggs, leaving out whites of three, one cup boiling water, one tablespoon baking powder. Beat yolks a 184 CAKES little, add sugar and beat fifteen minutes. Add the three beaten whites and cup of boiling water just be- fore the flour. One tablespoon lemon flavoring. Bake in three tins. SUNSHINE CAKE. Mrs. J. H. Wolf. Mrs. John Stokes. Six eggs, one cup granulated sugar, three-fourths of a cup of flour. One-third of a teaspoon of cream of tartar, pinch of salt added to the whites of eggs before whipping. Sift flour five times\ before measuring. Separate the eggs, putting the whites in mixing bowl and yolks in smaller bowl. Beat yolks to a very stiff froth. Whip whites about half, add cream tartar and whip until very stiff. Add sugar to whites and beat in ; then yolks and beat in ; then flour and add lightly through. Flavor with vanilla. Bake forty minutes or remove from the oven as soon as it begins to settle. SUNSHINE CAKE. Mrs. Anna Owens Hinkley. Chicago. Whites of seven eggs, yolks of five, one cup sugar, four-fifths cup flour, one-third teaspoon cream of tar- tar. Flavor to taste. -Mix as in angfel food. DATE TART. Mrs. W. C. Abbott. Seven eggs beaten separately, one and one-fourth cups sugar, one cup dates chopped fine and dredged iri three-fourths cup cracker meal, one teaspoon baking powder, juice of one lemon, one teaspoon each of cloves and cinnamon. Bake, three-fourths of an hour in a slow oven in a deep pan like fruit cake. . NUT TART. Mrs. W. C. Abbott. Eleven eggs beaten separately, one and one-half cups of sugar, sifted three times, one and one-half cups of cracker meal sifted three times, one pound of English walnuts chopped fine. Flavor with vanilla. Bake one hour in a moderate oven. Ice and put walnuts on top, CAKES 185 TILDEN CAKE. Mrs. W. T. Leader. One cup butter, two cups sugar, one pulverized and one of granulated, one cup sweet milk, three cups of flour, one-half cup corn starch, four eggs, beaten sep- arately, two teaspoons baking powder

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