Spiced Tea Cakes

Ingredients

• Eggs, 2
• Soda, 1/2 teaspoon
• Butter, 1 heaping tablespoon
• Allspice, 1/2 teaspoon
• Sugar, 1 cup
• Cinnamon, 1/2 teaspoon
• Nutmeg, a dash
• Cream of tartar, 1 teaspoon
• Raisins, 1 cup
• Flour, 2 cups
• Milk

Method

1. 1

   Break eggs into a cup, melt butter and add to eggs, fill up cup with milk and turn into a mixing bowl.

2. 2

   Add sugar, sift flour 3 times with remaining dry ingredients and add.

3. 3

   Lastly stir in floured raisins.

4. 4

   Bake in gem pans and frost with white frosting.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 41. The excerpt below is the record exactly as published.

SPICED TEA CAKES. Eggs, 2. Soda, 1/2 teaspoon. Butter, 1 heaping tablespoon. Allspice, ^ teaspoon. Milk. Clove, % teaspoon. Sucrar, 1 cup. Cinnamon, y2 teaspoon. Flour, 2 cups. Nutmeg, a dash. Cream of tartar, 1 teaspoon. "Raisins, 1 cup. Break eggs into a cup, melt butter and add to eggs, fill up cup with milk and turn into a mixing bowl. Add suerar, sift flour 3 times with remaining dry ingredients and add. Lastly stir in floured raisins. Bake in gem pans and frost with white frosting. H. E. G., Roxbun/. 94 COOKIES AND CRACKERS. CINNAMON CRISPS. Butter, 1-3 cup. Baking powder, 1 teaspoon. Sugar, 2-3 cup. Salt, 1 teaspoon. Cinnamon, 1 teaspoon. Flour, iy2 cups. Milk, 14 cup. Cream the butter and sugar, add the cinnamon sifted with the baking powder, salt and flour. Add the milk and roll very thin, cut in rounds, and sprinkle the top with cinnamon and sugar. Bake 10 minutes in a very hot oven. CHOCOLATE SQUARES. Butter, 1-3 cup. Egg, 1. Brown sugar, y2 cup. Chocolate, 2 squares. White sugar, i/2 cup. Flour, i/2 cup. Salt, a pinch. Nut meats, % cup. Vanilla, 1 teaspoon. Soften butter and cream it with sugar and salt, melt chocolate and add with beaten egg, sifted flour and chopped nut meats (pecans or walnuts). Spread mixture evenly in pan lined with paraffin paper and bake in a slow oven. When done cut in squares and re- move from pan at once. MARGUERITES. Walnut meats, y2 cup. Egg white, 1. Sugar, 1/9 cup. Saltine crackers. Beat egg white stiff and add sugar and walnut meats. Spread a teaspoonful of the mixture on each cracker, place all on a cookie sheet and bake for a minute or two on the top grate of a hot oven. ANGEL CAKELETS. Egg whites, 5. Baking powder, % teaspoon. Sugar, 34 cup. Flour, % cup. Vanilla, 1 teaspoon. Beat egg whites till stiff and dry, and add gradually the sugar, beating after each addition. Mix and sift flour and baking powder and cut and fold in till well mixed. Fill buttered gem pans 2-3 full, sprinkle Math powdered sugar and bake in a moderate oven. COOKIES AND CRACKERS. 95 RAISIN DROP COOKIES. Butter, 1 cup. Soda, 1 teaspoon. Sugar, 1 cup. Xutmeg, 14 teaspoon. Eggs, 2. Cinnamon, 1 teaspoon. Milk, y2 cup. Cream of tartar, 2 teaspoons. Flour, 3 cups. Chopped raisins, 1 cup. Mix ingredients in order given, sifting dry ingredients together. Drop by spoonfuls onto a well greased pan, leaving room for cookies to spread. MAPLE RAISIN CRACKERS. Maple sugar, 1 cup. Chopped raisins, 1/2 cup. Egg whites, 2. Saltine crackers. Pulverize maple sugar and measure, add stiffly beaten egs; whites and raisins and mix well. Spread saltines with mixture and place in the oven to brown. Any other cracker may be used as desired. BRAMBLES. Raisins, 1 cup. Milk, 1 cup. Lemon, 1. Lard, 1 scant cup. Sugar, 1 cup. Soda, 1 teaspoon. Flour. Chop raisins and lemon very fine, removing seeds from lemon but not peel. Add the sugar. Make a crust of the milk, lard, soda and flour, roll thin and cut in rounds with a biscuit cutter. On half the rounds put a teaspoon of the fillmsr and cover with another round. Bake until delicate brown. Mother, South Weymouth. DEVILLED CHEESE CRACKERS. Grated cheese, iy2 cups. Olive oil, 2 tablespoons. Dry mustard, 1 teaspoon. Vinegar, 2 tablespoons. Salt and pepper. "Worcestershire sauce, 1 tea- spoon. Mix cheese, mustard and a little salt and pepper, add oil and beat until creamy, then add vim-gar and Worcestershire sauce. Spread on toast or crackers and heat for a few minutes in a hot oven. 96 COOKIES AND CRACKERS. CHEESE FINGERS. Grated cheese, 1 cup. Cayenne, a pinch. Flour, 1 cup. Butter, 1 heaping tablespoon Salt, i/o teaspoon. Cold water. Mix ingredients in order given and add enough cold water to make a paste. Roll out thin, cut into strips and bake in a hot oven 5 or 10 minutes. DEVILLED CRACKERS. Spread saltines or butter thins with butter, dust lightly with cayenne and set in oven till they are a delicate brown. CHEESE STRAWS. Flour, 1 pound. Egg, 1. Butter, 1 pound. Cayenne pepper. Grated cheese, 1 pound. Water, y2 cup. Mustard, 1 teaspoon. Cut butter into flour, add cheese, beaten egg, cayenne and mus- tard. Roll thin, cut into strips % inch wide and bake till light brown. PUFFED CRACKERS. Use Boston crackers halved. Let the cracker halves lie in cold water for 5 minutes. Handle with care to avoid breaking. Remove from water with cake turner. Invert a baking tin, grease, and arrange the crackers on it, Put a bit of butter on each and place in an extremely hot oven till crisp and puffy. If they are to be served with soup sprinkle with paprika, if with afternoon tea use a mixture of sugar and cinnamon, or brush with white of egg and add finely chopped nuts. OATMEAL CRACKERS. Fine oatmeal, 3 cups. Sugar, 14 cup. Flour, 2 cups. Hot water, y2 cup. Melted butter, y2 cup. Soda, y2 teaspoon. Salt, a pinch. Mix ingredients well, dissolving soda in a little hot water. Roll very thin, sprinkle with sugar, cut in rounds and bake. ^t^-^^x >"< . »• < y-**-j*M. >- I $ \ DESSEKTS. 97 ENGLISH PI.UM PUDDING. Chopped suet, 1 cup. Flour, 3 cups. Seeded raisins, 1 cup. Soda. 1 teaspoon. Currants, 1 cup. Salt. V^ teaspoon. Sliced citron, 1 cup. Allspice, 1 teaspoon.

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