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PILGRIM COOK BOOK

Cornstarch Sponge Cake.

Four eggs, 1½ cups sugar, ¾ cups boiling water, 2 cups flour, 3 teaspoons baking powder, 1 teaspoon cornstarch. Beat eggs and sugar 20 minutes, then add boiling water, flour, baking powder, and cornstarch. Bake in layers or loaf.—Miss Helen Wollerman.

Potato Flour Sponge Cake.

Six eggs beaten separately, 1 cup sugar (½ the sugar beaten with the yolks and ½ with the whites), ¾ cup potato flour, 1 teaspoon baking powder.—Mrs. M. Brockman.

Olinda’s Sunshine Cake.

One good cup flour, 6 eggs, 1 good cup sugar sifted 3 or 4 times. Beat the yolks of the eggs to a cream. Beat whites very stiff, and add 1 level teaspoon cream of tartar, before quite finished beating. Add the sugar, then the yolks of eggs, 1 teaspoon vanilla, then fold in flour. Bake in very slow oven 30 to 45 minutes.—Mrs. C. Feig.

“Raisin Cake.”

One cup brown sugar, ½ cup butter, 1 cup raisins (ground), 1 cup boiling water, 1½ cup nuts, 1½ cup flour, 1 egg (not separated), 1 teaspoon baking soda. Mix together and bake in a loaf about 30 to 45 minutes in a medium oven.—Mrs. E. Ferch.

Scripture Cake.

Judges 5, 25 1 cup
1 Kings 4, 22 cups
Jeremiah 6, 20 2 cups
1 Samuel 30, 12 2 cups
Matthew 10, 42 1 cup
1 Samuel 25, 18 1 cup
Genesis 43, 11 1 cup
Isaiah 10, 14 6
Leviticus 23, 17 2 teaspoons
2 Chronicles 9, 9
Psalms 19, 10 1 teaspoon
Judges 9, 13 1 glass

Season to taste. Directions in Numbers 11, 18.—Mrs. H. A. Zorn.