No. 13. POOR MAN'S CAKE
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1 cup sugar 1 cup sour milk 2 cups flour ¼ cup butter |
½ teaspoon soda 1 teaspoon baking powder 2 tablespoons cornstarch 1 teaspoon lemon |
Mix butter and sugar; stir soda into sour milk and add to butter and sugar, but do not stir; sift flour, cornstarch and baking powder; add them and stir thoroughly; add flavoring and bake in three layers; spread layers with jelly or icing as desired.
No. 14. HARD TIMES CAKE
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¾ cup shortening 1 cup molasses i cup sugar 1 cup strong coffee |
4 cups flour ½ nutmeg grated 1 teaspoon cloves 1 teaspoon soda |
Dissolve soda in coffee and add to the shortening, sugar and molasses, which have been mixed thoroughly; then add flour into which you have stirred the spices and raisins or currants; if you choose, about two cups will be sufficient; mix all well; put in pans lined with greased paper and bake in a slow oven 1 hour.
No. 15. VELVET LUNCH CAKE
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2 cups sugar ½ cup fresh lard 4 cups flour 2 cups sour milk |
2 teaspoons cinnamon ½ teaspoon allspice 1 teaspoon nutmeg 1 lb. raisins seeded and cut |
1 teaspoon baking powder or the same of soda dissolved in a tablespoon of hot water
Cream sugar and lard; add the sour milk; mix flour and spices and stir in then the raisins. Bake in loaf pans in a moderate oven.
No. 16. EGGLESS CAKE
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½ cup butter 1½ cups sugar 1⅓ cups milk |
3 cups flour 2 teaspoons baking powder 1 tablespoon cornstarch |
Cream butter and sugar; add milk and stir till sugar is dissolved; stir in gradually the flour sifted with the baking powder and cornstarch; mix stiff and bake as a loaf cake or in three layers with any filling desired.
No. 17. EGGLESS GOLD CAKE
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½ cup of carrots boiled till tender and rubbed through a sieve 1 cup sugar ⅓ cup shortening 1 scant cup milk |
2 cups flour 1 teaspoon cream of tartar ½ teaspoon baking soda ½ teaspoon salt ½ cup raisins seeded and floured |
lemon flavor
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