½ cup sour milk ½ cup molasses ¼ cup butter
1/2 tablespoon ginger
2 cups flour
3/4 teaspoon soda
Beat together the molasses, butter, egg, milk and ginger; then stir in the flour and last the soda dissolved in a very little hot water. Bake in shallow square tins.
1 cup sugar
½ cup butter and lard
1 cup sour milk
2 even teaspoons soda
1 cup molasses 3 cups flour
2 teaspoons cinnamon 1½ teaspoons ginger
1 teaspoon cloves
¼ teaspoon grated nutmeg
Beat the butter and sugar to a cream; add the eggs, then the milk with the soda dissolved in it, last the molasses, spices and flour. Bake in square tins about twenty minutes.
½ cup granulated sugar 1/2 cup butter
1 cup molasses
2 even teaspoons soda 1 cup boiling water
2½ cups sifted flour
1 teaspoon grated nutmeg l½ teaspoons cinnamon Salt to taste
2 beaten eggs
Cream the butter with the sugar and add the molasses; then add the boiling water in which the soda has been dissolved. Measure the flour after it is sifted; stir it into the molasses mixture when that has cooled; add spices and salt and last of all the eggs. Bake in a shallow greased pan in a very slow oven.
¾ cup sugar (half pulverized)
1 tablespoon essence Turkish coffee
¾ cup sifted flour
1 teaspoon baking powder
1 cup whipped cream
Beat the sugar thoroughly with the yolks of the eggs; then add the coffee, and the sifted flour and baking powder alternately with the well-beaten whites. Bake in two layers and put the whipped cream between the layers.
For the icing use one cup of pulverized sugar, one tablespoon of boiling water and one tablespoon of coffee essence.
1 pound risen bread dough
2 cups brown sugar
1 cup butter
2 tablespoons cream
1 level teaspoon soda 1 tablespoon water ½ pound currants ½ pound seeded raisins 1 level teaspoon cloves
1 level teaspoon nutmeg
To the risen bread dough add the other ingredients, dissolving the soda in the water and having the currants and raisins thoroughly washed and drained. Pour the mixture into a greased pan and set it in a warm place to rise for twenty minutes. Bake in a moderate oven and when cool, ice and ornament with candied cherries.
2 ounces unsweetened chocolate Yolks of 4 eggs ¾ cup milk Whites of 2 eggs
1 ½ cups sugar
½ cup butter l¾ cups flour
1 teaspoon baking powder
1 teaspoon vanilla
Melt the chocolate with half the milk and the yolks of two eggs over hot water and cook until a thick custard is formed. Cream the butter and sugar; add the remaining eggs, the flour and baking powder, sifted, the milk, vanilla and chocolate custard after it has cooled. Bake in layers and cover with boiled white frosting. Or cut out the centers of the two upper layers and fill with whipped cream to which sugar, cherries and nuts have been added.. Put the cream between the layers, also, and ice the top.