Mrs. Lott's Cinnamon Cake

Ingredients

• one pound of flour
• one pound of sugar
• one pound of butter
• the whites of two eggs

Method

1. 1

   Cut thin and bake quickly; watch to see that they do not burn.

2. 2

   When done, wash with the white of an egg and powdered cinnamon.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 166. The excerpt below is the record exactly as published.

one pound of sugar, one-half pound of butter, one pound of flour, six eggs, the yolks and whites beaten separately, one cupful of sweet milk, three teaspoonfuls of baking-powder; make a frosting of three eggs and lay the same as for jelly cake. Flavor the cake with lemon and the frosting with vanilla. M. Y. Pease. MRS. LOTT'S CINNAMON CAKE. One pound each of flour, sugar and butter, the whites of two eggs beaten high; flavor. Cut thin and bake quickly; watch to see that they do not burn. When done wash with the white of an ^g% and powdered cinnamon. Blanched almonds may be used, in which case less butter is needed. Contributed. CAKES. 231 PLAIN FRUIT CAKE. One and one-half cupfuls of butter, three cupfuk of sugar, five cup- fuls of flour, one cupful of sour cream, five eggs, one teaspoonful each of soda, cinnamon and cloves and one small glassful of grape juice. Use nutmeg, raisins and currants to taste. If the cream is rich add one spoon^ ful more of flour. Mrs. James Woodruff. PICNIC CAKE. The ingredients needed for making two medium-sized cakes are: one and one-quarter pounds of flour, one-half pound of currants, the same of sugar, six ounces of butter, three eggs, four teaspoonfuls of baking-powder, six drops of essence of lemon (or small quantity of grated nutmeg) and one teacupful of milk. First well mix all the drv ingredients, lastly add- ing the eggs and milk; beat well for a few minutes and bake at once. Mrs. Sally O'Connell. PLAIN NUT CAKE. Take two cupfuls of sugar, one cupful of butter, three cupfuls of flour, one cupful of cold water, four eggs, one teaspoonful of soda, and two tea- spoonfuls of cream of tartar; mix well and last of all add two cupfuls of kernels of hickory nuts or walnuts, stir in thoroughly. Mrs. E. Ford. COFFEE CAKE. Use one cupful of brown sugar, one cupful of molasses, one-half cup- ful of butter, one cupful of strong coffee, one ^gg, or yolks of two, one heaping teaspoonful of soda in flour, one tablespoonful of cinnamon, one teaspoonful of cloves, two pounds of raisins, one-fourth of a pound of cit- ron. Soften the butter, beat with the sugar, add the eggs, spices, molasses and coffee, then the flour, and lastly the fruit dredged with flour. Mrs. H. O. Payne. SOFT GINGERBREAD. (None Better.) One-half cupful of sugar, one cupful of molasses, one-half cupful of butter, one teaspoonful each of ginger, cinnamon and cloves, two tea- spoonfuls of soda dissolved in one cupful of boiling water, two and one- half cupfuls of flour; add two well-beaten eggs the last thing before baking. Mrs. Katharine Douglass. ^^32 CAICES. SOFT GINGERBREAD— No. 2. One-half cupful of sugar, one cupful of molasses, one-half cupful ol butter, one teaspoonful each of ginger, cinnamon and cloves, two tea- spoonfuls of soda dissolved in one cupful of boiling water, two and one- half cupfuls of flour; add two well-beaten eggs the last thing before baking. (This is excellent.) Mrs. E. Wallace. PLAIN GINGERBREAD. One cupful of molasses, one cupful of sugar, one cupful of boiling water; dissolve one teaspoonful of soda in hot water; use one-half coffee- cupful of shortening, one teaspoonful of ginger and a little salt. Add flour enough to make it pretty stiff. ^ Mrs. Charlotte Gooding. CHOCOLATE GINGERBREAD. Mix in a large bowl one cupful of molasses, one-half cupful of soui; milk or cream, one teaspoonful of ginger, one teaspoonful of cinnamon and one-half teaspoonful of salt; dissolve one teaspoonful of soda in a teaspoonful of cold water; add this and two tablespoonfuls of melted but- ter to the mixture. Now stir in two cupfuls of sifted flour and finally add two ounces of chocolate and one tablespoonful of butter, melted together. Pour the mixture into three well-buttered deep tin plates, and bake in a moderately-hot oven for about twenty minutes. Maria Parloa. MOLASSES GINGERBREAD. One cupful of New Orleans molasses, one cupful of sugar, one-quarter cupful of butter, one cupful of warm water, one teaspoonful of soda dis- solved in the water, one teaspoonful of ginger, three and one-half cupfuls of flour. When taking this from the oven, do not invert the pan. H. Bailey. PLAIN GINGERBREAD— No. a. Melt one pound of butter

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