Page:The Pilgrim Cookbook.djvu/113

Rh cinnamon. Mix dry ingredients together, then add 1 wineglass wine, 1½ cups sponge, ½ cup melted butter, ½ cup milk (warm), 1 teaspoon baking soda. Mix and add 1 pound raisins, 1 pound currants, ½ cup chopped nuts, a few chopped cherries (candied), a little citron, lemon peel and orange peel chopped in small pieces. Add 3 eggs, beating the whites to a stiff froth. Let it rise 1 hour and bake 1 hour.—Mrs. P. Weissbrodt.

One cup butter, 2 cups sugar, 1 cup milk, 2½ cups flour, 7 egg whites, 2 teaspoons baking powder, 1 pound seedless raisins bleached, 1 pound figs, ½ pound walnuts, ½ pound citron, 1 pound cocoanut. Bake 2 hours.—Mrs. M. Brockman.

One cup New Orleans molasses, ½ cup lard, ½ cup sour milk or buttermilk, 1 egg, salt to taste, 2 level teaspoons soda, 1 teaspoon cinnamon, ½ teaspoon ginger, 2 cups sifted flour. Bake in 2 layers and use white frosting.—Mrs. Chas. Hemler.

Yolks of 8 large or 9 small eggs, 1¼ cups granulated sugar, ¾ cup butter, ¾ cup water, 2½ cups Swansdown cake flour, 2 heaping teaspoons baking powder, flavoring. Sift flour once, then measure, add baking powder and sift three times; cream butter and sugar thoroughly; add flavor, water, then flour, then stir very hard. Put in a slow oven at once.—Mrs. Albrecht.

One cup sugar, ½ cup butter, 2 eggs (well beaten separately), 1 cup milk, 1 cup graham crackers rolled fine, 1 cup flour, 2 teaspoons baking powder and 1 teaspoon vanilla.

Filling: One-third of a cup sugar, 1 cup milk, yolk of 1 egg, 1 teaspoon cornstarch, juice of ½ lemon and 1 cup walnut meats, added last. Boil in double boiler until thick.

Frosting: White of 1 egg, 1 cup confectioners’ sugar, butter size of a walnut. Do not beat white of egg separately, but beat all together until nice and creamy.—Mrs. Wm. Ehlenfeld.