Page:The Pilgrim Cookbook.djvu/122

118 Four eggs, 1½ cups sugar, ¾ cups boiling water, 2 cups flour, 3 teaspoons baking powder, 1 teaspoon cornstarch. Beat eggs and sugar 20 minutes, then add boiling water, flour, baking powder, and cornstarch. Bake in layers or loaf.—Miss Helen Wollerman.

Six eggs beaten separately, 1 cup sugar (½ the sugar beaten with the yolks and ½ with the whites), ¾ cup potato flour, 1 teaspoon baking powder.—Mrs. M. Brockman.

One good cup flour, 6 eggs, 1 good cup sugar sifted 3 or 4 times. Beat the yolks of the eggs to a cream. Beat whites very stiff, and add 1 level teaspoon cream of tartar, before quite finished beating. Add the sugar, then the yolks of eggs, 1 teaspoon vanilla, then fold in flour. Bake in very slow oven 30 to 45 minutes.—Mrs. C. Feig.

One cup brown sugar, ½ cup butter, 1 cup raisins (ground), 1 cup boiling water, 1½ cup nuts, 1½ cup flour, 1 egg (not separated), 1 teaspoon baking soda. Mix together and bake in a loaf about 30 to 45 minutes in a medium oven.—Mrs. E. Ferch.

Season to taste. Directions in Numbers 11, 18.—Mrs. H. A. Zorn.