This section is from the book "California Street M. E. Church Cook Book", by The Ladies' Aid Society.
One-half cup sugar (brown); one cup molasses; one teaspoonful of Folger's Golden Gate cinnamon, ginger, cloves and allspice; two teaspoonfuls of soda in one cup of boiling water; two and one-half cups of Sperry Flour; salt to taste: add last two well-beaten eggs. Can be served with a sauce when hot if desired.
One cup of granulated sugar; four table-spoonfuls of water. Cook until it strings. Pour into the well-beaten whites of two eggs, beat hard, adding one-third cup of chopped raisins. Put on cake when cold.
One cup warm apple sauce; one-half tea-spoonful soda in the apple sauce; one-half cup butter; one cup brown sugar; one and three-quarter cups Sperry Flour; one-half cup raisins; Folger's Golden Gate Spices to suit.
Mrs. I. D. Hamilton.
Three eggs, well beaten; two cups of granulated sugar; one and one-half cups of milk; Folger's Golden Gate Vanilla, and one tablespoonful of baking powder; one small teaspoonful of salt. Mix sufficient Sperry Flour to roll on board and cut and drop in hot lard.
One quart Sperry Flour, one heaping table-spoonful of Folger's Golden Gate Baking Powder, one small table-spoonful of lard, two teaspoonfuls of salt, one-half cup of currants. Add sufficient milk to mix well to roll out and cut. Bake quickly.
One-quarter cup butter, one-quarter cup of sugar, one egg, one-half cup sweet milk, one and one-half cups Sperry Flour, two rounded teaspoonfuls Folger's Golden Gate Baking Powder. Cream butter and sugar together and add the well-beaten egg; sift baking powder with flour and with milk. Bake in hot buttered gem pans, in moderately hot oven, 25 minutes.
Mrs. I. D. Hamilton,
One heaping cup of sugar; one large tablespoonful of butter; two eggs; one-half cup of milk; two cups of Sperry Flour (or enough to make a nice, thick, soft batter); one teaspoonful of cream of tartar; one-half teaspoonful of soda. This will make three layers, if the pan is not too large. Filling for layers: Two large apples (greenings are the best, or any tart apples); peel and grate; then grate one lemon peel; squeeze juice and grate the pulp; to this add one cup of sugar and one white of egg; put all into a tin cup and cook thoroughly. Then spread between cake as jelly cakes.
Three-quarters cup butter; one cup sugar; one cup jam (any kind, blackberry preferable); two cups Sperry Flour: three eggs; one teaspoonful soda, dissolved in five teaspoon-fuls sour milk; one-half teaspoonful Folger's Golden Gate Cloves; one-half teaspoonful Folger's Golden Gate Nutmeg; one teaspoonful Folger's Golden Gate Cinnamon. This makes three or four layers; put together with the following frosting: Two cups sugar, three-quarters cup of milk; butter the size of an egg. Boil 15 minutes; beat until white and spread between layers. Also beat cake well.