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Page Four.
Miss Nellie's Delicate Cake.
Four eggs, one and a half cups sugar,
half cup butter, half cup sweet milk,
two and a half cups flour, two
teaspoonfuls French Baking Powder.
Mother's Suet Pudding.
One cup suet, shredded and chopped fine,
one cup molasses, one cup sweet milk,
two eggs, well beaten, a pinch of salt,
two teaspoonfuls French Baking
Powder stirred in enough flour
to make the consistency of soft cake;
add a cup of raisins, stoned, and one
cup currants dredged with flour; steam
four hours; serve with sweet sauce.
Mrs. Fuller's Boston Crullers.
Four eggs, six spoonsful of sugar, four
tablespoonsful melted butter, three
teaspoonfuls French Baking Powder.
Flavor with Hewson's Triple
Extracts.
Mrs. Roberts' Sponge Cake.
Six eggs, four cups flour, three cups
sugar, one cup cold water, four
teaspoonfuls French Baking Powder.
Flavor with Hewson's Triple
Extract.
Muffins.
One quart flour, three teaspoonfuls
French Baking Powder
thoroughly stirred in the flour,
two-thirds of a cup of butter or lard,
put on the stove to melt without getting
hot, beat two eggs in a bowl, add almost
a pint of milk, stir into the flour a
little salt, add the butter last, have
irons quite hot and fill even full, then
bake.
Oat Meal Cakes.
One cup oat meal, wet with one cup sweet
milk, soak over night, in the morning
add a little salt, one teaspoonful
Hewson's French Baking Powder,
one egg, and enough sweet milk and a
little cream to make as other gems, bake
in gem-pans in a quick oven.
Pandowdies.
Pandowdies are made by paring, cutting
and coring apples enough to fill a very
deep pan; put in a little cold water --
a cupful, perhaps -- and cover very
closely with rye and Indian meal crust.
Bake four or five hours, then break the
rust up, push it down into the hot
apples, cover tightly and bake for two
or three hours longer; then take form
the oven and let it stand covered until
morning, when, with good rich milk, you
will have a dish fit to set before the
king or any other man.
Patty-Pan Cakes.
One cup butter, two cups sugar, three
eggs, one cup sweet milk, and three
teaspoonfuls of French Baking
Powder, in enough flour to make
the right consistency; add a few
currants, and stick a raisin in the top
of each cake.
Puffett
One quart sifted flour in which mix
thoroughly two teaspoonfuls of
French Baking Powder, butter the
size of an egg, two teaspoonfuls of
powdered sugar, two eggs well beaten,
mix very smooth and add one pint sweet
milk. Bake immediately. |
