The Landmarks club cook book

Recipe given by the poet to her friend, Sarah Orne Jewett. Two cups sugar, half cup butter and cream well. Add two well beaten eggs, one cup milk with one teaspoon soda, two and a half cups of flour into which has been sifted two teaspoonfuls of cream tartar. Add two cups seeded raisins sprinkled with one-half a cup of the flour from the above measure, and one teaspoon each cinnamon and cloves. Bake about one hour. Florence Collins Porter. CHOCOLATE CAKE. Quarter pound butter, quarter pound powdered sugar, quarter pound grated chocolate, two and a half ounces flour, three eggs, one teaspoonful baking powder. Beat butter to a cream, add sugar, beat well, add eggs one at a time, add flour and baking powder, and lastly add chocolate. Bake at once in moderate oven. Beatrice Wigmore. CHOCOLATE NUT CAKE.. One and a half cups sugar, half cup butter, two-thirds cup sweet milk, one and two-thirds cups flour, four eggs, one teaspoonful baking powder, two squares Baker’s chocolate. Put the chocolate in the oven long enough to melt it. To it when melted add five tablespoons of boiling water, mix thoroughly and add to cake mixture. Lastly add a large cup of chopped walnut meats, having first dried them lightly with flour. Bake in a moderate oven and in a shallow pan, making cake not more than an inch and a half or two inches thick. Ice with white icing. Mrs. Emmeline Childs. COCOANUT CAKE.. Two cups sugar, one cup butter, yolks of five eggs and whites of two, one cup milk, three and a half cups flour, one and a half teaspoonfuls soda, one teaspoonful cream tartar sifted into the flour. Bake in layers. Make the filling of any good frosting into which ground cocoanut has been strewed. Nora Wright, Hopland. COFFEE KUCHEN. One yeast cake dissolved with a teaspoonful of sugar in one cup of lukewarm milk. Two cups flour make a sponge which will be ready to stir in one hour. Add one cup sugar, one of butter, two cups flour, four eggs (break them in one at a time) ; stir between each, the whole to be slowly stirred half hour. Put into cake mold and raise to nearly double size. Bake three quarters of an hour in a moderate oven. Mrs. J. G. Mossin. DOUGH CAKE. • One heaping pint bowl of light bread dough, one cup of butter, two of sugar, one egg, teaspoonful of salt, two of powdered cinnamon, one of cloves, an even tablespoonful of baking soda dissolved in a very little hot water. It is better to beat these ingredients with the hand at first, thoroughly. Add at the last a teacupful of raisins which have been boded soft, seeded and chopped a trifle and sprinkled with flour. Let it rise in the pans a half hour before baking slowly. Mrs. E. p. Eells. EGGLESS WHITE CAKE. One cup of sugar, .three tablespoons butter, one cup of sweet milk, two cups of flour, two teaspoons baking powder. Pauline Jewett. ENGLISH WALNUT CAKE. One cup butter, two cups sugar, three cups flour, whites of eight eggs, three-quarters cup milk, three teaspoons of baking powder, half spoon of lemon and vanilla flavoring mixed, one and a half pounds walnuts chopped fine (not too fine) and added last with a little of the flour sprinkled over them. Mrs. John K. Wilson. EXCELLENT CAKE. Four cups flouT, three cups sugar, two cups butter, one cup milk, four eggs, one teaspoon baking powder. Season to taste. Pauline Jewett.