Page:The Pilgrim Cookbook.djvu/116

112 Beat ¾ pound butter and 7 ounces sugar 25 minutes. Add a pinch of salt, 7 tablespoons lukewarm milk, 5 eggs beaten separately, 3 level teaspoons baking powder, 14 ounces flour. Bake 1 hour.—Mrs. Sodeman.

Boil until dissolved, 1 tablespoon sugar, 1 tablespoon milk, 1 square chocolate (grated), set to cool. Mix 1 cup sugar, ½ cup butter, 1 egg, 1 cup milk, 2 cups pastry flour (sifted twice), 2 level teaspoons baking powder, flavor with vanilla. Add the chocolate to one half of the dough, drop one large spoonful of the chocolate mixture then one of the other mixture and so on. For second layer drop the dark on the light and the light on the dark mixture. Bake in well buttered pan in a moderate oven. This makes a loaf or small layer cake.—Mrs. Mamie Gruhn.

Cream ½ cup shortening with 1 cup sugar; add a pinch of salt, the well beaten white of 2 eggs, 1 cup milk, and 2 cups flour sifted twice with 2 tablespoons baking powder. When the dough is well mixed, put half of it in another bowl for the white part of the cake. Then add to what is left, 2 scant teaspoons each of cinnamon, cloves and allspice, this making the dark part of the batter. Drop the dark and light mixtures alternately by the spoonful into a well greased floured cake tin.—Mrs. Anna A. Jaekel.

Two cups sugar, 1 cup milk, ⅔ cup butter, 3 cups sifted flour, 3 eggs, 2 teaspoons baking powder, 1 cup nuts. Cream butter and sugar, add yolks of eggs, milk, then baking powder and flour, and chopped nuts. Lastly add whites of eggs beaten to a stiff froth. Bake about 45 minutes in a medium oven.—Mrs. E. Ferch.