Recipes Tried and True Part 19

COFFEE CAKE. MAUD STOLTZ.

One cup brown sugar, one cup mola.s.ses, one cup boiling coffee, one-half cup lard, one-half cup b.u.t.ter, one egg, one teasponful soda, one teaspoonful salt, one tablespoonful cloves, one tablespoonful cinnamon, one tablespoonful allspice, one tablespoonful vanilla, one tablespoonful lemon, one nutmeg, one cup chopped raisins, four cups flour.

COFFEE CAKE. MRS. BECKIE SMITH AND MRS. JOSIE C. YAGER.

One cup brown sugar, one cup mola.s.ses, one-half cup b.u.t.ter, one cup strong liquid coffee, one or two eggs, four cups flour, one teaspoon soda, one tablespoon cinnamon, one teaspoon cloves, one nutmeg, one pound raisins, one-half pound currants, citron as you like. Mix the cake part, adding soda last. Dredge the fruit with flour before putting in. Bake in one large loaf, or two smaller ones.

Use "ELECTRIC LIGHT FLOUR" with these cake recipes.

COFFEE CAKE. MRS. T. H. LINSLEY.

One cup b.u.t.ter, two cups brown sugar, one cup liquid coffee, six eggs, one cup currants, one cup raisins, two teaspoons ground cinnamon, two teaspoons ground cloves, one teaspoon soda, and three cups flour.

HICKORY NUT CAKE. MRS. T. H. LINSLEY.

One cup b.u.t.ter, two cups sugar, five eggs, one cup sweet milk, one pint hickory nut meats, one pound raisins or currants, one pound flour, one heaping teaspoon baking powder.

HICKORY NUT CAKE. MRS. W. C. RAPP.

Two cups of sugar, one-half cup of b.u.t.ter, one cup of sweet milk, two and a half cups of flour, three teaspoons of baking powder, two eggs, and one pint of nut kernels.

RAISED CAKE. MRS. JENNIE HERSHBERGER, TIFFIN, OHIO.

Three cups bread sponge, three cups sugar, one cup b.u.t.ter, three eggs, one teaspoonful soda dissolved in a little water, one pound raisins, one teaspoonful each of cloves, cinnamon, nutmeg, and allspice; flour enough to stiffen.

FRUIT CAKE. MRS. A. A. LUCAS.

One pound of brown sugar, one pound of browned flour, three-quarters of a pound of b.u.t.ter, one cup of mola.s.ses, twelve eggs, two pounds of stoned raisins, two pounds of currants, one-half pound of citron cut in strips, one-half pound of figs chopped fine, one-half pound of almonds chopped fine, two wine gla.s.ses of boiled cider, two ounces of vanilla, one tablespoon of ground cinnamon, one small tablespoon of ground cloves, one tablespoon of ground mace, one grated nutmeg, a little pepper, and three teaspoons of baking powder. Bake three hours.

FRUIT CAKE. MRS. T. H. LINSLEY.

One cup b.u.t.ter, one cup brown sugar, two-thirds cup mola.s.ses, three cups flour, one-half cup sour milk, one cup raisins, one cup currants, one teaspoon soda in milk, four eggs, citron and spice to taste.

FRUIT CAKE. MRS. G. H. WRIGHT.

One pound flour, one pound brown sugar, one pound citron, two pounds raisins, two pounds currants, three-fourths pound b.u.t.ter, one pound almonds, one ounce mace, one cup mola.s.ses, one-half teaspoon soda stirred in mola.s.ses, ten eggs. Stir sugar and b.u.t.ter to a cream; then add whites and yolks of eggs, beaten separately. Stir in flour gradually, and mola.s.ses and spices; lastly, the fruit. This makes three loaves. Bake in a moderate oven.

FRUIT CAKE. MRS. JOHN EVANS.

Two cups b.u.t.ter, two and one-half cups sugar, two and one-half cups mola.s.ses, eight cups flour, two cups sour milk, eight eggs, two teaspoonfuls soda, three pounds raisins, three pounds currants, one pound citron, one pound figs, two lemons (grate the rind and squeeze the juice), two gla.s.ses of jelly, cloves, mace, cinnamon, and nutmegs.

Mix flour and fruit alternately. Bake three and one-half hours.

PLAIN FRUIT CAKE. MRS. R. H. JOHNSON.

One cup sugar, one-half cup b.u.t.ter, three cups flour, one cup water, two eggs, one teaspoonful baking powder, one pound seeded and chopped raisins; nutmeg, cinnamon, and citron to taste.

BLACK WEDDING CAKE. MRS. J. J. SLOAN.

One cup b.u.t.ter, one and one-half cups brown sugar, one cup mola.s.ses, one cup sweet milk, three cups flour, two teaspoonfuls baking powder sifted into flour, five well beaten eggs, two pounds raisins, one pound currants, one-half pound chopped citron, one-half teaspoonful ground allspice, one-half teaspoonful cinnamon, one-half a nutmeg.

Put flour in oven, and brown--be careful not to burn. Dredge fruit, and add last.

WHITE FRUIT CAKE. MRS. SAMUEL SAITER.

Cream one pound b.u.t.ter and one pound powdered sugar together; to this add the beaten yolks of twelve eggs, one pound sifted flour, and two teaspoons baking powder. Grate one cocoanut, blanch and chop one half pound almonds; slice one and one-half pounds citron; add to batter and stir in beaten whites of eggs. Put in a pan lined with greased paper, and bake two hours. When cold, ice.

If you use "ELECTRIC LIGHT FLOUR" with the recipes in this book, you have no trouble.

LAYER CAKES.

EXCELLENT WHITE CAKE. MRS. W. C. BUTCHER.

Beat two cups of sugar and three-fourths cup of b.u.t.ter to a cream, and then add three-fourths cup of water, three heaping cups of flour, the whites of six eggs beaten to a stiff froth, three teaspoons of baking powder, and one teaspoon of vanilla. Bake in layer pans, and put together with frosting.

WHITE LAYER CAKE. MRS. A. C. AULT.

Two cups sugar, one cup b.u.t.ter, one cup sweet milk, four cups sifted flour, four teaspoonfuls baking powder, whites of four eggs. Flavor to taste.