Page:Eggless recipe book for cakes, cookies, muffins, and desserts.djvu/10

 No. 22. EGGLESS DROP CAKES

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

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

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

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. 8