The Institute cook book

1 cup butter V2 pound currants 3 eggs Vi pound seeded raisins 2 tablespoons cream 1 level teaspoon cloves 1 level teaspoon nutmeg To the risen bread dough add the other ingredients, dissolving the soda in the water and having the currants and raisins thoroughly washed and drained. Pour the mixture into a greased pan and set it in a warm place to rise for twenty minutes. Bake in a moderate oven and when cool, ice and ornament with candied cherries. DEVILS' FOOD ;! f^hx^ c 2 ounces unsweetened chocolate iVz cups sugar 'TX/rf'^'^fi Yolks of 4 eggs 1/2 cup butter -^ ^-^^^'^^-^ 34 cup milk 1^4 cups flour -^CiUx- ie«-t-i. Whites of 2 eggs 1 teaspoon baking powder <»t- 1 teaspoon vanilla -<t-e,-j^ ^L^^^u^i^ti ^ci) Melt the chocolate with half the milk and the yolks or two eggs over hot water and cook until a thick custard is formed. Cream the butter and sugar; add the remaining eggs, the flour and baking powder, sifted, the milk, vanilla and chocolate custard after it has cooled. Bake in layers and cover with boiled white frosting. Or cut out the centers of the two upper layers and fill with whipped cream to which sugar, cherries and nuts have been added.. Put the cream between the layers, also, and ice the top. Planned for a Family of Four SPANISH BUN No. 1 3 ounces butter . 6 ounces flour Vi pound sugar ' 1/2 cup cream 2 eggs 1 teaspoon baking powder 1/2 cup currants Beat the butter and sugar to a cream; add the yolks of the eggs, then the cream alternately with the sifted flour, mixing the baking powder with the last of the flour. Then add the whites of the eggs, beaten very stiff, and last of all the currants, thoroughly washed and dried. Bake in shallow tins and ice with boiled icing. SPANISH BUN No. 2 Vi pound butter % pound flour % pound sugar 1 teaspoon baking powder 2 eggs % cup milk Dash of nutmeg 6 ounces currants Beat the butter and sugar to a cream; add the eggs and grated nutmeg, then alternately the milk and sifted flour and baking powder. Last of all add the currants, well washed and drained and dusted with flour. CUP CAKES 1/2 cup butter Yi teaspoon baking powder 1 cup sugar 11 1/2 cups flour 2 eggs 10 drops almond extract Milk (about Vi cup) Beat the butter and sugar to a cream; add the eggs and beat until light; add sifted flour, baking powder, flavoring and milk to make a smooth batter, medium thick. Bake in well-greased cups or gem pans. DROP CAKES 14 cup butter 3 tablespoons milk 3/4 cup sugar l^/i cups flour 1 egg 1 teaspoon baking powder Beat the butter, sugar and egg together; add the milk, flour and baking powder, well sifted, and flavoring if desired. Drop from a spoon three inches apart on buttered tins and bake quickly in a hot oven. 20 301 Planned for a Family of Four CHOCOLATE DROP CAKES Whites of 4 eggs 1 cup sugar 2 ounces grated chocolate 3 ounces flour Beat the eggs to a stiff froth; add the sugar, then the chocolate, melted, and the flour. Drop from a spoon on buttered tins, allowing room for the mixture to spread. Bake in a quick oven. CURRANT DROP CAKES 1 cup powdered sugar % cup sour cream Vs cup butter Vi teaspoon soda 1 egg 1 teaspoon hot water 1% cups flour V4 cup currants