CAKES AND GINGERBREADS
Putone cup of molasses and one third of a cup of shortening together in a saucepan on the stove to melt. While this is heating beat one egg and add it to one half cup of sour milk. Sift together one teaspoonful of ginger, a little clove, one half teaspoonful of salt, and one teaspoonful of soda. Add these to the hot molasses, and as it foams up pour it into the egg and milk and mix well. Add two cups of whole wheat flour and beat till smooth. Bake in a shallow pan in a moderate oven.
Mixtogether four tablespoonfuls of softened shortening and one third of a cup of sugar. Add one well-beaten egg. Dissolve one teaspoonful of soda in three quarters of a cup of molasses and beat into the first mixture. Add one teaspoonful of ginger, one half teaspoonfulof salt, and one half cup of milk. Beat well and add one and one half cups of rye flour and one cup of rye meal. A few raisins are a good addition.
Creamtogether three quarters of a cup of shortening and one cup of sugar. Add one cup of molasses, one well-beaten egg, one cup of cold coffee, one cup of raisins, one tablespoonful of cinnamon, one half tablespoonful of cloves, and one tablespoonful of soda. Mix thoroughly and add one and one half cups of rye meal and three cups of rye flour. Bake in two brick loaf pans in a moderate oven. One cup of nuts and shredded citron can be added.
This cake keeps like fruit cake.
Totwo well-beaten eggs add one cup of sugar and beat well. Add two squares of Baker’s chocolate that has been melted with a scant half cup of shortening. Sift one tablespoonfulof baking powder, one half teaspoonful of salt, and one and one third cups of whole wheat flour, and add to the first mixture, alternating with two thirds of a cup of milk. Add one teaspoonful of vanilla. Bake in a moderate oven.
Totwo eggs beaten well, add one cup of sugar, one cup of sour milk, one teaspoonful of soda, one half teaspoonful of salt, one cup of entire wheat flour, one cup of graham, one teaspoonful of cinnamon, one teaspoonful of ginger. Then add enough entire wheat flour to roll.
Beattogether two thirds of a cup of shortening that is soft but not melted, two well-beaten eggs, and three quarters of a cup of molasses. Beat this mixture into one quart of risen bread dough. Beat with a knife till itis a smooth batter, then add one and one half cups of sugar, one teaspoonful of soda, one teaspoonful of the following spices, clove, allspice, cinnamon, and ginger, and one half teaspoonful of salt. Flour two cups of raisins and fold them in lightly. Put in two small bread pans and let it stand about twenty minutes and bake one and one half hours in a moderate oven.
This cake is better a few days after it is baked.
THE END
The Riverside PressCAMBRIDGE . MASSACHUSETTSU . S . A
FOOTNOTE:[1]Mrs. Handy is indebted to Miss Annie G. Hinckley for this recipe.
FOOTNOTE:
[1]Mrs. Handy is indebted to Miss Annie G. Hinckley for this recipe.
TRANSCRIBER’S NOTES:Obvious typographical errors have been corrected.Inconsistencies in hyphenation have been standardized.
TRANSCRIBER’S NOTES:
Obvious typographical errors have been corrected.
Inconsistencies in hyphenation have been standardized.