Page:The Pilgrim Cookbook.djvu/123

Rh One cup butter, 3 cups brown sugar, 1 cup milk, 4 eggs, 1 cup raisins, 1 teaspoon each of cinnamon, allspice and cloves, 3 cups flour, 2 teaspoons baking powder.—Miss G. Jacobs.

One cup sugar, cup butter, whites of 3 eggs stiffly beaten added last, ½ cup sweet milk, 2 cups flour, 1 teaspoon vanilla, 1 teaspoon baking powder. Pour one-third of this batter into another dish and add 1 teaspoon of liquid cochineal or enough red sugar to color, and a handful of seeded raisins. Bake in a round loaf with the pink in the center. Ice with green frosting.—Flora Hemler.



Cream ½ cup butter and 1½ cups sugar, add 4 yolks of eggs beaten. Two squares chocolate dissolved in 5 tablespoons boiling water, ½ cup milk. 1⅔ cups flour, 1 heaping teaspoon baking powder. Lastly add beaten whites of eggs. Bake in three layers. Use butter cream filling.

Chocolate Frosting: Two squares chocolate, 4 tablespoons hot water 2 tablespoons butter, ½ cup sugar, ½ cup milk, which should be added after the above ingredients have been dissolved over hot water. Cook until consistency of thick cream. Remove from stove and beat until thick enough to spread.—Mrs. M. E. Guelzow.

One-third cup butter, 1 cup sugar, ¼ teaspoon salt, ¼ cup grated chocolate, 3 eggs, ½ cup milk, 3 teaspoons baking powder, 1 teaspoon vanilla, ½ cup nuts, ½ cup raisins, 1½ tablespoons fruit juice, 2½ cups flour. Add whites of eggs last. Bake in loaf about 45 minutes in moderate oven.—Mrs. W. C. Hinrichs.