Page:The Pilgrim Cookbook.djvu/120

116 to which ½ saltspoon of salt has been added. Line a round cake pan (with upright sides) with buttered paper neatly fitted, and pour the batter into it and sift powdered sugar over the surface. Bake this cake 1½ hours in a very slow oven. Lay a cardboard over the top for the first hour, which may then be removed and the cake allowed to brown slowly. In turning, be very careful not to shake or jar it.—Mrs. Albrecht.

One cup sugar, ½ cup butter, 1 egg, 1 cup milk, 1 teaspoon soda, scant 2 cups flour, 1 teaspoon cinnamon, ½ teaspoon cloves, ½ cup chopped raisins. — M. Hemler.

One cup sugar, ½ cup butter, 2 cups flour, 1 cup sour milk, 3 eggs, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 cup prunes (chopped fine), 10 cents worth of walnuts (chopped fine).—Mrs. William Blanchard.

Three-quarter cup raisins, ¾ cup dates, ¾ cup nuts, 1 teaspoon baking soda dissolved in 1 cup boiling water, pour on fruit and let cool, ½ cup butter, 1¼ cup sugar, 1 teaspoon vanilla, 2 eggs well beaten with butter and sugar, add fruit and 2 cups flour.—Mrs. L. Langfeld.

Two-thirds cup butter, ⅔ cup sugar, 2½ cups flour, 1 egg, 1 cup molasses, 1 cup milk, 2 teaspoons baking powder, 1 tablespoon mixed ground spice, pinch salt, 1 cup raisins. Beat egg, add sugar. Add mixed flour, baking powder and salt, spices, molasses and raisins. Bake in quick oven.—Mrs. C. H. Massow.

One cup sugar, ½ cup butter, 1 cup sour milk, 2 cups flour, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon cloves, ¼ teaspoon nutmeg, 1 cup chopped nuts or raisins.—Mrs. Semmlow.