No. 22. EGGLESS DROP CAKES
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1 cup butter 2 cups sugar 2 cups milk |
4 cups flour 1 cup chopped raisins 2 teaspoons baking powder |
1 teaspoon of vanilla
Cream butter and sugar; add the milk; sift the flour and baking powder and stir in; then add the flavor and raisins; mix well and drop in gem pans or little cake tins; bake in hot oven.
No. 23. SPICE CUP CAKES
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1 cup dark molasses 1 cup brown sugar 1½ cups lard 1 teaspoon of baking powder |
½ teaspoon cinnamon ½ teaspoon ginger ½ teaspoon salt 1 cup boiling water |
Mix the molasses, shortening and sugar together till creamy; dissolve the soda in the hot water and add; sift the spices, salt and flour together and stir in well. Drop in muffin tins and bake 20 or 30 minutes.
No. 24. MOLASSES CUP CAKES
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3 tablespoons brown sugar 5 tablespoons flour |
1 tablespoon ginger 2 tablespoons dark molasses |
1 heaping teaspoon baking powder
Mix all dry ingredients together; then add molasses with a little milk; stir well; drop in greased cup cake pans and bake 20 or 30 minutes.
No. 25. GINGER NUTS
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¾ cup butter and lard ¾ cup brown sugar 1½ lbs. flour 1 oz. ground ginger |
1 oz. ground allspice 1 oz. ground cloves 1 oz. ground cinnamon |
Cream shortening and sugar; then work in the spices and flour and mix to a stiff dough with molasses and let stand ½ hour; make into balls about the size of a walnut, press out flat, put in a greased pan 2 inches apart and bake in a medium oven 10 minutes.
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