Cream two cups of brown sugar with one cup of butter,
add one cup of molasses, four well-beaten eggs, four cups of
flour, two teaspoonfuls of soda dissolved in a little hot water,
two cups of chopped raisins, ground spices to taste, and one
cup of strained coffee✪ Coffee Cake. Kub the raisins with a little flour to
prevent them from settling to the bottom of the pan. Bake in
moderate oven.
Coffee Cake
Cream one-half cup of butter with one-half cup of sugar.
Add one cup of milk, one well-beaten egg^ a pinch of salt
844 MBS. SEELT'a COOK BOOK
sif ted wìth two teaspoonf uls of baking powder and two capa of
floar. Mix ali thoroughly and then stir in one-half cup of
currants which bave been mixed with a little floar, just enough
to keep them from sinking to the bottoni of the cake. Pour
into a well-buttered pan, sprinkle the top with ground cinna-
mon, powdered sugar, and small pieces of batter. Bake in
moderate oven three-quarters of an hour.
Westphalian Ooflbe or Batter Oaka
Take three pounds of flonr, one pound of butter, four tea-
cupe of milk, three eggs, three-quarters of a pound of raisins,
one-quarter of a pound of sugar, three ounces of yeast, as
much citron as you wish (or it may be omitted), and eight or
ten cardamom seeds well pulverized. The sugar, butter, milk,
and flour should be stirred thoroughly together. The eggs
may be omitted if wished. The yeast should be added bef ore
the fruit.
It will probably take three or four hours to rise. When
ready for baking, pour over the cake one-quarter of the butter,
then a quarter of a pound of sugar, two ounces of sweet
almonds chopped fine, and strew whatever spice is pleasing —
cinnamon is commonly used.
The cake is baked in a round (snake) form, on a large tin,
or in a pan with the centre cut out, to let the beat cook it thor-
oughly.
New Bngland Oaraway Oakes
Take one pound of flour, three-quarters of a pound of sugar,
half a pound of butter, a glass of rose water, four eggs, half a
teacup of caraway seeds. Rub the materials well together
and beat up. Drop the cakes from a spoon on tin sheets and
bake them brown in a rather slow oven. Twenty minutes or
half an hour is enough to bake them.
CAKE8, FILLINQS^ AND ICING8 846
(Jarfleld Oookies
One cup of butter, one cup of sugar, one-third of a oup of
sour milk, two eggs, one teaspoonf ul of soda, one-half of a nut-
meg grated, flour enough to roU the cookies soft and thin.
Cream the butter and sugar, add the milk, then the eggs,
having first beaten in the soda, dissolved in a little water, the
grated nutmeg, and lastlj the flour. Tum the mixture on a
board lightly sprinkled with flour, roll until very thin, and
cut the desired shape and size. Place in slightlj greased pan
and bake in quick oven.
Inanguration Ck>okie8 ✪ Coffee Cake
Page 189 · 8 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cream two cups of brown sugar with one cup of butter, add one cup of molasses, four well-beaten eggs, four cups of flour, two teaspoonfuls of soda dissolved in a little hot water, two cups of chopped raisins, ground spices to taste, and one cup of strained coffee. Kub the raisins with a little flour to prevent them from settling to the bottom of the pan. Bake in moderate oven.
Coffee Cake
Cream one-half cup of butter with one-half cup of sugar. Add one cup of milk, one well-beaten egg, a pinch of salt
sifted with two teaspoonfuls of baking powder and two cups of flour. Mix ali thoroughly and then stir in one-half cup of currants which have been mixed with a little flour, just enough to keep them from sinking to the bottoni of the cake. Pour into a well-buttered pan, sprinkle the top with ground cinnamon, powdered sugar, and small pieces of batter. Bake in moderate oven three-quarters of an hour.
Westphalian Coffee or Butter Cake
Take three pounds of flour, one pound of butter, four teacupe of milk, three eggs, three-quarters of a pound of raisins, one-quarter of a pound of sugar, three ounces of yeast, as much citron as you wish (or it may be omitted), and eight or ten cardamom seeds well pulverized. The sugar, butter, milk, and flour should be stirred thoroughly together. The eggs may be omitted if wished. The yeast should be added bef ore the fruit.
It will probably take three or four hours to rise. When ready for baking, pour over the cake one-quarter of the butter, then a quarter of a pound of sugar, two ounces of sweet almonds chopped fine, and strew whatever spice is pleasing — cinnamon is commonly used.
The cake is baked in a round (snake) form, on a large tin, or in a pan with the centre cut out, to let the beat cook it thoroughly.
New England Caraway Cakes
Take one pound of flour, three-quarters of a pound of sugar, half a pound of butter, a glass of rose water, four eggs, half a teacup of caraway seeds. Rub the materials well together and beat up. Drop the cakes from a spoon on tin sheets and bake them brown in a rather slow oven. Twenty minutes or half an hour is enough to bake them.
CAKE8, FILLINQS^ AND ICING8 846
Garfield Cookies
One cup of butter, one cup of sugar, one-third of a oup of sour milk, two eggs, one teaspoonful of soda, one-half of a nutmeg grated, flour enough to roU the cookies soft and thin. Cream the butter and sugar, add the milk, then the eggs, having first beaten in the soda, dissolved in a little water, the grated nutmeg, and lastlj the flour. Turn the mixture on a board lightly sprinkled with flour, roll until very thin, and cut the desired shape and size. Place in slightlj greased pan and bake in quick oven.
Inauguration Cookies
Records on this page
Coffee CakeCoffee CakeButter CookiesWestphalian Ooflbe or Batter OakaNew England Caraway CakesCream Layer Cake with FillingGarfield CookiesInauguration Cookies