CAKES AND COOKIES
QUICK CAKE
- ⅓ cup powdered sugar,
- 1⅓ cups brown sugar,
- 2 eggs,
- ½ cup milk,
- ½ lb. dates (chopped)
- 1¾ cups flour,
- 3 teaspoons baking powder,
- ½ teaspoon each cinnamon, and nutmeg.
Mix all at once, beat four minutes, bake thirty-five to forty minutes.
RICHARDSON CAKE
- ½ cup butter,
- 1 cup sugar,
- 2 cups flour,
- ½ cup water,
- 1 teaspoon baking powder,
- Whites of 5 eggs,
- A pinch of mace.
Cream butter and sugar, then add other ingredients and last the well-beaten whites of eggs. Bake in long pan. When cold cut in small squares and ice.
SCHNECKEN
- 2 cakes Fleischmann's Yeast,
- 1 cup milk,
- 1 tablespoon sugar,
- Pinch of salt,
- 1½ cups of flour.
Scald and cool milk, dissolve yeast in same, add sugar, flour and salt and set in warm place to rise for an hour.
- 6½ cups flour,
- 1 qt. milk scalded and cooled,
- ½ lb. butter,
- 1 cup sugar,
- 2 eggs.
Cream butter and sugar, add eggs, beat well, then add, warmed sifted flour; add milk gradually, then fold in sponge and beat well. More flour can be added if necessary so it can be kneaded. Then place in greased bowl and allow to rise two hours. Then roll, thin, cut in strips, sprinkle with flakes of butter, sugar, cinnamon and butter; roll up; place in pans end-wise and let rise again for two hours. Then bake.
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