The bride's cook book

Beat the egg lightly and stir in the melted fat and the corn syrup. Add the mashed potatoes and the barley flour. Sift the spices and baking powder with the rice flour and stir into the first mixture. APPLE SAUCE CAKE (No Eggs; no Milk) % Cup Juicy Apple Sauce Vz Cup Dark Sugar 1-3 Cup Corn Syrup 1 Teaspoon Shortening 1 Heaping Teaspoon Cocoa 1 Teaspoon Soda, dissolved in the Apple Sauce V/2 to 2 Cups Barley Flour 2 Teaspoons Baking Powder Raisins or Currants Pinch of Salt Cinnamon and Cloves Mix like ordinary loaf cake. Bake in a moderate oven from 30 to 40 minutes. MOLASSES CAKE 1 Cup Buckwheat Flour 1'/2 Cups Molasses 1 Cup Boiling Water 1 Cup Corn Flour 1 Cup Fat '/i Teaspoon Salt 1 Teaspoon Soda 1 Teaspoon Ginger 2 Eggs Cream the fat, add the molasses and the boiling water. Add sifted dry ingredients to the other. Add the eggs last. Bake the cake in a loaf or in a shallow pan in a moderate oven. Apple Sauce Variation To 2 cups of thick apple sauce, add 1 tablespoon of butter, 3 tablespoons corn syrup, and cinnamon as desired. Spread Yz inch thick over the pan. Pour the molasses cake batter over it and bake in a moderate oven. When the cake is done, turn it out of the pan so that the apple sauce will be on top. Cut in squares and serve warm. MOLASSES CORN CAKE 2 Cups Yellow Corn Meal Vz Cup Molasses Vz Cup Sugar 1 Cup Sour Milk 1 Cup Sweet Milk 1 Cup Wheat Flour 1 Teaspoon Salt V/z Teaspoons Soda 2 Tablespoons Butter 1 Egg Mix corn meal, molasses, sugar, butter, salt, sweet and sour milk, in a double boiler. Set over boiling water and cook for about 10 minutes after the mixture has become hot. After it has cooled, add the wheat flour and soda thoroughly sifted together and the t%%, well beaten. Bake in shallow tin. SPICE CAKE % Cup Fat 2-3 Cup Sugar 1 Cup Syrup 3 Eggs % Cup Milk 1 Teaspoon Vanilla Vz Teaspoon Ginger 6 Teaspoons Baking Powder 1 Teaspoon Salt or Vz Teaspoon, according to the fat used) 1 Teaspoon Cinnamon Vz Teaspoon Cloves 1 Teaspoon Allspice 3^ Cups Barley Flour 1 Cup Raisins Directions: Cream the fat, sugar and egg yolk. Add the syrup and mix well. Add alternately the liquid and the dry ingredients sifted together. Add the flavoring and fold in the well beaten egg whites. Bake for one hour in a moderate oven (350° F.). After 20 minutes raise the temperature somewhat (to 400** F.). In place of the barley flour 1 cup of rice flour and 1 cup of buckwheat may be used. SHORT CAKES CORN FLOUR OR RICE FLOUR SHORTCAKE 1 Cup Milk 6 to 8 Teaspoons fat 1 Tablespoon Sugar 1 Teaspoon Salt 6 Teaspoons Baking Powder 2 2-3 Cups Corn Flour or 2'^ Cups Rice Flour Mix the dry ingredients, cut in the fat and add liquid. Place dough on floured board (rice flour); pat to ^ inch thickness and cut as for biscuit. Place dough in well greased pan and pat to desired thickness. Bake in hot oven. These amounts will make 12 average servings. CORN-GROUND ROLLED OATS SHORTCAKE 1 Cup Milk 4 Tablespoons Fat 1 Tablespoon Sugar 1 Teaspoon Salt 6 Teaspoons Baking Powder 1 1-3 Cups Corn Flour 1>/2 Cups Ground Rolled Oats Method as above. CUP CAKES RICE FLOUR CUP OR LAYER CAKE Contributed by C. E. Grosjean Rice Milling Company. 2 Cups Rice Flour 3^ Cup Milk 2-3 Cup Sugar 1-3 Cup Corn Syrup 1 Egg