This section is from the book "The Peoria Women's Cook Book". See also How to Cook Everything.
One scant cup sugar, 1 egg, 2 teaspoons baking powder, pinch salt, ½ cup sweet milk and same of water, ½ tablespoon butter, ½ tablespoon lard and flour enough to make like cake dough. Sprinkle cinnamon and sugar on top. - Mrs. C. W. Johnson.
2½ cups flour,
1 cup milk,
3 teaspoons baking powder,
1 cup sugar,
1 tablespoon lard and butter,
1 egg.
Sprinkle with sugar and cinnamon and bake in a quick oven.
Mrs. L. Foster.
One qt. sifted flour, 1 cup sweet milk, 2 teaspoons baking powder, ½ teaspoon salt, 1 tablespoon sugar, 1 tablespoon butter, 2 eggs beaten separately. Bake in square pan for ½ hour. Cut in squares with sharp knife, break open and butter, serve hot on folded napkin..
Misses S. and E. Benton.
1 cup molasses,
1 cup granulated sugar,
1 cup coffee,
½ cup butter,
1 egg,
1 lb. seeded raisins,
1 tablespoon cinnamon,
1 teaspoon cloves,
3 even cups flour,
1 teaspoon soda in flour.
Mix thick batter, bake in two pie tins, slow oven. To be used as cake at lunch or reheated by steaming for dinner for desert, with following sauce. Sauce: 1 ½ cups boiling water thickened with flour, 1 cup sugar, ½ cup butter, creamed together. Seasoned with plenty of nutmeg. Pour thickened water into creamed butter and sugar stirring rapidly. Both cake and sauce will keep for days. Most useful recipe I have. - Mrs. A. R. Mills.
 
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