Page:The Pilgrim Cookbook.djvu/86

82 Steam 3 hours; dry off 10 minutes in oven. If sour milk is used, use 1 teaspoon soda in milk. If sweet milk is used add 1½ teaspoons baking powder.—Mrs. H. Kaeppel.

Two cups flour, 4 teaspoons baking powder, 4 tablespoons butterine, ¾ cup milk, pinch of salt, ½ cup sugar. Cut butterine into the dry ingredients and add milk, a little at a time. Roll the dough out to about ½ inch and spread 2 tablespoons melted butter over. Sprinkle 2 tablespoons sugar and 1 teaspoon, cinnamon with ⅓ cup of raisins over top. Roll up in jelly roll fashion and cut into 1 inch pieces. Place close together in greased tin and bake 15 to 20 minutes in moderate oven.—Mrs. E. J. Keuer.

One large cup flour, or 1¼ cups, 2 teaspoons baking powder, ¼ teaspoon salt, ½ cup sugar, 3 tablespoons shortening, lard and butter. Put 1 egg in cup, beat, and fill with milk. Mix all well together. Flour hands and spread in baking pan; cover top with apples and sugar and little cinnamon; put bits of butter on if you like. Bake about 20 minutes. This is very good.—Mrs. Klipp.

One-half cup butter, 1 cup sugar, 1 cup milk, 2 eggs, 2 cups flour, 2 teaspoons baking powder, put in coffee cake tins, then strew over the top, well mixed, ¼ cup grated bread-crumbs, ¼ cup sugar, 1 teaspoon cinnamon, over this put ¼ cup melted butter.—Mrs. W. H. Bruedigam.

Twelve eggs beaten, 2 cups flour, 4 cups milk, 1 teaspoon sugar, ¼ teaspoon salt. Grease bread tins, fill 1½ inch. Bake in quick oven, will raise to top of pan, when done spread butter and sugar on top and serve at once.—Mrs. Semmlow.