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Classic
Cook Books
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page 66
SMALL SPONGE CAKE
Five eggs, one-half pound of sugar, one-half pound of flour.
INDIAN SPONGE CAKE
One cupful of Indian meal, one-half cupful of flour, two cupfuls of milk, two
tablespoonfuls of molasses, one teaspoonful of saleratus.
GINGERBREAD
One cupful of butter, one cupful of brown sugar, four eggs, one cupful of sour
cream, one cupful of molasses, one teaspoonful of soda, dissolved in warm water,
four cupfuls of flour, teaspoonful of salt, two teaspoonfuls of yellow ginger.
FLAT COOKIES
One quart of flour, one pint of sweet milk, one tablespoonful of butter,
one-half teaspoonful of salt, one-half teaspoonful of baking powder, one-half
cupful of sugar. Rub butter thoroughly with hands; add sugar, milk and flour.
Mix well with fork. Roll, cut out with tumbler on flat board. Handle very
lightly. Bake twenty minutes.
LEONIE'S CAKE
One cupful sugar, one cupful flour dried in the oven and sifted, one cupful nice
fresh milk, three eggs, whites and yolks. Put everything together in a bowl and
beat it thoroughly. Put it in one or two well-buttered pie plates, according to
the thickness you wish to make your cakes. Sprinkle a little flour over your
buttered pie plates before putting in your cake. Bake in the oven. If you wish
to make a chocolate cake, make your cake (by the above receipt)
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Classic
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