The international cook book

Beat eggs until light. Add sugar gradually. Stir in melted butter. MLx baking powder and flour. Add flour and milk alternately to first mixture. Pour into greased muffin tins. Bake twenty-five minutes in a moderate oven (350° F.). Re- move from pans and roll each cake in sifted confectioners' sugar. Serve as a fresh fruit or berry accompaniment. RECIPES 131 Molasses Cake I cup brown sugar Yz cup shortening I cup sour milk yi cup raisins J^ cup molasses i egg I teaspoon cinnamon yi teaspoon nutmeg y2. teaspoon salt \)/2 teaspoons soda 2 cups flour Cream shortening. Add sugar. Mix until well blended. Mix salt, soda, and spices with the flour. Beat egg with molasses and sour milk. Add dry and liquid ingredients alternately to creamed mixture. Add raisins. Mix smooth. Pour into greased and flour-dusted cake pan eight inches by twelve inches. Bake forty minutes in a moderate oven (350° F.). Turn out of pan. Cool. Ice. Graham Cake I cup granulated sugar \)/2 teaspoons baking powdei >2 cup butter y^ cup flour 3 eggs i>2 cups graham crackers Yi, cup milk (rolled fine) Cream butter. Add sugar and mix until well blended. Add the eggs and beat thoroughly. Mix flour and baking powder with the graham cracker crimibs. Add dry and hquid ingre- dients alternately to the creamed mixture. Stir until smooth. Pour into greased and flour-dusted layer cake pans. Bake twenty-five minutes in a moderate oven (350° F.). Remove from pans. Cool. Put butter filling or whipped cream between the layers. Cover top layer with whipped cream. Sprinkle with chopped nuts. Gingerbread • }/i cup shortening \)4, teaspoons soda I cup molasses 2 teaspoons cinnamon I egg I teaspoon ginger yi cup sour milk yi teaspoon salt i^ cups flour Heat shortening and molasses. Beat egg and sour milk. Mix dry ingredients. Combine mixtures. Beat until smooth. Pour 132 THE INTERNATIONAL COOK BOOK into shallow cake pan which has been greased and dusted with flour. Bake twenty minutes in a hot oven (400° F.). Serve hot with whipped cream, ice cream, or hard sauce. One-quarter cup chopped candied ginger added to the batter before baking is a delicious addition. Gingerbread Cakes yi cup sugar 2 teaspoons cinnamon yi cup shortening yi cup sour milk 2 eggs i^ cups flour I teaspoon soda yi teaspoon salt I teaspoon ginger yi cup molasses Cream the shortening and add the sugar gradually. Add the well-beaten egg. Mix well. Mix flour, soda, salt, cinnamon, and ginger. Add alternately with the liquid ingredients to the creamed mixture. MLx smooth. Povu* into greased muffin pans. Bake twenty minutes in a moderate oven (350° F.). Top each cake with a marshmallow. Return to oven until marsh- mallow is toasted. Serve at once. Fairy Gingerbread yi cup butter i egg I cup sugar i>^ cups flour \^ cup milk yi teaspoon soda 2 teaspoons ginger Cream butter. Add sugar and mix until well blended. Mix soda and ginger with the flour. Add egg to milk and beat well. Add dry and liquid ingredients alternately to creamed mixture. Mix well. With a spatula spread onto inverted side of baking pan that has been greased. Spread to one-quarter inch thick- ness. Bake fifteen minutes in a moderate oven (350° F.). While hot cut into squares and serve at once with butter. RECIPES 133 ICINGS AND FILLINGS White Frosting 2K cups sugar i cup syrup iK teaspoons vanilla J^ cup water 2 egg whites