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Cookies, Cakes, and Doughnuts: Beat
Beat the butter and sugar until smooth. Add the milk, soda dissolved in a little warm water, then the flour, which has been sifted twice with the baking powder. Add the eggs well beaten. Stir thoroughly and add the chocolate. This makes three goodsized layers. Filling - 2 cupfuls brown sugar, & cupful butter, cup- COOKIES, CAKES, AND DOUGHNUTS ful sweet milk. Boil until it will thread, and spread between layers. If a very large cake is desired, two white layers may be added flavored with orange Training-Day Ginger Cake. cupful butter, 1 cupful granulated sugar 1 egg, 1 cupful New Orleans molasses, 1 cupful sour milk, 1 teaspoonful soda, 3 cupfuls pastry flour, 1 tablespoonful ginger Beat the butter to a cream, add the sugar and egg well beaten, the molasses, then the sour milk, to which the soda has been added and both stirred until the milk foams and there are no lumps remaining. Sift the flour and ginger, beat thoroughly, and turn into a shallow baking pan. Bake in a moderate oven; when it is well done, remove from the oven and spread with a thick layer of raw molasses. Return to the oven for short time till the coating of the molasses has set, when the cake may be cut into squares.
Crumb Gingerbread 1 teaspoonful soda, 4 cupfuls flour, 1 cupful butter, 2 cupfuls sugar, 1 cupful sour milk, 2 eggs, grated nutmeg, teaspoonful cinnamon, 1 teaspoonful ginger. a Rub the flour and butter together until they are reduced to crumbs, as flour and lard are worked together for pie crust; then add the sugar and stir this in till the mixture is once more crumbly. Measure out 2 cupfuls crumbs, and set away in a cold place until the batter is made. Into what remains of the crumbs stir in two well-beaten eggs, and add the sour milk and soda. When the soda is dissolved and the milk foams, turn it into the mixing bowl with the rest.
Add to the batter the nutmeg, cinnamon, and ginger. Butter a dripping pan and measure out 1 cupful crumbs that was set aside; spread evenly on the bottom of the pan, pour the batter over them as evenly as possible; spread the rest of the crumbs on top, and bake in a moderately hot oven; when done, cut into squares, and keep in a closely covered jar.
Aunt Dinah's Cake. + cupful butter, cupful sugar, cupful molasses, 2 cupfuls flour, cupful sour milk, ½ teaspoonful ginger, teaspoonful salt, 1 teaspoonful cinnamon, teaspoonful soda, + nutmeg grated, Juice and rind lemon, 1 egg.
Beat the butter and sugar to a cream, add the spices, lemon, and molasses. Dissolve the soda in 1 tablespoonful cold water, and stir into the sour milk. Add this and the egg well beaten, then the flour, and beat briskly. Pour into a well-buttered pan, and bake in a moderate oven fifty minutes. This cake will keep moist some time. One half cupful stoned raisins and cupful currants may be stirred lightly into the batter just before it is put in the pan, if you wish a fruit cake.
Blackberry-Jam Cake. cupful butter, cupful sugar, 1 cupful flour, cupful stoned raisins, cupful blackberry jam, 2 tablespoonfuls sour cream or milk, teaspoonful soda, nutmeg grated, 2 eggs.
Beat the butter to a cream, then beat in the sugar. When very light, MRS. CURTIS'S COOKBOOK beat in the jam and nutmeg. Dissolve the soda in 1 tablespoonful cold water, and add it to the sour cream.
Add this and the egg well beaten to the other ingredients. Now add the flour and beat for half a minute.
Sprinkle a tablespoonful flour over the raisins, and stir them in lightly.