Soft

Ingredients

• Two cups sugar
• one cup butter
• three eggs
• two-thirds cup sour milk
• half teaspoon soda
• four heaping cupfuls flour

Method

1. 1

   Drop them on a tin with a spoon some distance apart; if too thin add a little more flour.

As published

This recipe was extracted from Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 24. The excerpt below is the record exactly as published.

soft as you can roll. 4. Molasses. One cup molasses, one large table- spoon lard, teaspoon salt, teaspoon ginger, teaspoon soda dissolved in one-half cup of cold water, three scant cups flour. 5. One cup molasses, butter size of an eg^, one egg, one-half cup sour milk, one and one-half cups ^t CAKE. flour, one teaspoon soda, cloves, ginger. Beat molasses, ^Z'^ 2ind butter together, add flour gradually, alternat- ing with the milk. 6. Simplest and Best. One cup molasses, one heaping tablespoon of shortening (butter and lard), one tea- spoon salt, a little of all kinds spices, one teaspoon soda in one-half cup hot coffee. Flour for a soft batter. Ginger. One cup molasses, one cup brown sugar, three-fourths cup lard or butter, three cups flour, one cup boiling water, two teaspoons soda, two eggs. Spice to taste. Boil molasses, sugar, flour and butter together, then add hot water and soda, lastly the eggs. Bake in a cool oven. Ginger Puffs. One cup molasses, one cup sugar, one cup water, one-half cup butter, one ^^%^ five cups flour, tablespoon soda, tablespoon ginger and cinnamon. Drop on tins and bake. Ginger Snaps. One cup butter, one cup sugar, two cups molasses, one cup warm water, two teaspoons soda, four tablespoons ginger, roll thin, bake in hot oven. 2. One and a half pounds flour, one-half pound lard, one pint molasses, three teaspoons soda, dis- solved in a little water, two tablespoons ginger, little salt. Rub flour and lard together, roll thin, cut in squares. Gold. I. Yolks of eight eggs, one tablespoon butter, four cups flour, one cup sweet milk, two cups sugar, teaspoon soda, two of cream tartar. Flavor with lemon. 2. One cup butter, two cups sugar, three cups flour, one cup sweet milk, one teaspoon cream tartar, one- half teaspoon soda, yolks six eggs and one whole ^%^\ flavor with lemon. Use whites of two eggs for frosting. CAKE. T^ Golden. Yolks of eight eggs, one cup sugar, two cups flour, one-half cup butter, one-half cup milk, one teaspoon cream tartar, half teaspoon soda. Flavor with vanilla. Graham. One half cup butter, one and one-half cups sugar, one cup milk, three and a half cups pastry flour, one and one-half cups raisins stoned and chopped, one ^^%^ one teaspoon soda, nutmeg. Sift sugar over the top and bake an hour and a half in a moderate oven. Harrison. Two cups molasses, two cups butter, one cup milk, five cups flour, four eggs, two pounds chopped raisins, teaspoon soda. Spice to taste. Henry. One-half cup of butter, two cups sugar, one cup milk, three and a half cups flour, three eggs, one teaspoon cream tartar, one-half teaspoon soda, one cup chopped walnuts, one cup currants. Flavor with lemon. Hartford Election. Two and a half pounds butter, three pounds sugar, four and a half pounds flour, three pounds raisins, four eggs, one pint yeast, one quart milk, mix the butter and sugar as for pound cake; take one-half thus beaten and mix with flour, milk and yeast, and set it to rise over night. In the morning add the other half of sugar and butter, eggs, raisins and spices and let it rise again. Put in pans and let stand an hour before baking. Hermits. One cup butter, one and a half cups sugar, one cup raisins, three eggs, teaspoon soda dissolved in a little milk, all kinds spice, flour to roll out. Hickory-Nut. One cup butter, four cups flour, three cups sugar, one cup sweet milk, four eggs, teaspoon soda, one pint hickory nut meat, half pint raisins. 78 CAKE. Ice Cream. Two cups coffee A sugar, one scant cup butter (melted just enough to make it soft), one cup milk, whites of eight eggs, three cups flour, three heap- ing teaspoons baking powder; sift your flour, roll your sugar; cream the sugar and butter, then add milk; then add one-third of eggs and one cup flour, then another one-third of eggs and cup flour, then last one- third eggs and last cup flour, then add baking powder last of all. After the dough is thoroughly mixed, if it runs off the spoon add another one-half cup flour. Grease your pans well, put two layers of paper in the bottom of the pans. Bake in three layers. When nearly cold trim all the brown part off, then ice. Icing: — Whites of three eggs, well beaten, nearly three cups powdered sugar (or one pound), three-fourths cup water; mix sugar and water, boil until the syrup will collect in the bottom of a cup of cold water; have the eggs in a dish and pour the hot syrup upon them slowly; stir constantly until nearly cold then add a teaspoon of vanilla. If the icing seems too hard add a little hot water, and if it sticks to the knife dip the knife in hot water. Very nice. Imperial. One pound butter, one pound sugar, one pound chopped raisins, one-quarter pound citron, one pound flour, half pound blanched almonds put in whole, eight eggs, mace, and one glass of wine. Jelly. Two and one-half cups sugar, one cup butter, one cup milk, four cups flour, three eggs, one teaspoon cream tartar, half teaspoon soda. Jumbles. Three cups butter, three cups sugar, six ^ggs, one-third cup milk, half teaspoon soda, flour to roll easily. Scatter on sugar, cut in fancy shapes. This makes many and will keep well. Nice. CAKE. 79 2. Soft. Two cups sugar, one cup butter, three eggs, two-thirds cup sour milk, half teaspoon soda, four heaping cupfuls flour

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