CAKES AND COOKIES
FRUIT CAKE
(Dark)
- 1 cup brown sugar,
- 1 cup butter,
- 2 eggs,
- 1 cup molasses,
- 1 cup cold coffee,
- 1 teaspoon salaratus,
- 2 teaspoons each of mace, cinnamon and cloves,
- Pinch of salt,
- 1 lb. each raisins and currants,
- 1 lb. citron cut fine,
- Rind (grated) of one lemon,
- 2 cups of flour.
Use ingredients according to rotation. Bake two hours in moderate oven. Grease and line pan with parafine paper.
GERMAN BUTTER COOKIES
- 1 lb. butter,
- 2 lbs. flour,
- 7 eggs,
- 1 lb. sugar,
- 1 teaspoonful baking powder.
Crumble butter with flour; beat yolks with sugar, add, then add baking powder and beaten whites of four eggs. Roll ¼ inch thick, cut, sprinkle with sugar, bake a light brown.
GOLD CAKE
- ½ cup butter,
- 1 cup sugar,
- Yolks of nine eggs,
- ½ cup milk,
- 1¾ cups flour,
- 1 teaspoon lemon extract,
- 2 teaspoons baking powder.
Cream butter and sugar, add well-beaten yolks, milk, flour and baking powder sifted five times and lemon extract. Bake thirty minutes in moderate oven.
JELLY ROLL
- 4 eggs,
- 1 cup of sugar,
- 1 cup of flour,
- ½ teaspoon baking powder,
- 2 tablespoons warm water.
Beat yolks with sugar, add sifted flour and baking powder and water. Bake in large layer cake tin about twenty minutes. Spread with jelly while hot and roll. Cover with sugar or icing.
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