RAISIN CAKE.--Four eggs, one cup b.u.t.ter, two cups brown sugar, three cups flour, one cup sour milk, one teaspoon soda, dissolved in very little water, one small teaspoon each of cinnamon, cloves and allspice, one half teaspoon vanilla. This is very nice used as a layer cake with carmel icing.--Mrs. Aaron J. Bessie.

COFFEE CAKE.--One cup sugar, one cup b.u.t.ter, one cup coffee, one cup mola.s.ses, one teaspoon soda, one teaspoon cinnamon, one teaspoon allspice, one half teaspoon cloves, nutmeg and lemon essence. Four cups flour, one half pound raisins.--Mrs. Mary Harvey.

FRUIT SPICE CAKE.--One scant cup b.u.t.ter, one cup brown sugar, one fourth cup mola.s.ses, whites of three eggs, yolks of three eggs, three fourths cup water, one fourth teaspoonful baking soda. Three cups flour, one teaspoon each of cinnamon, allspice, cloves and nutmeg, mixed. One half cup raisins, one fourth cup currants, and one fourth cup citron. Mix like any batter cake adding mola.s.ses to the b.u.t.ter and sugar. Remember to add soda last.--Dorothy Whitehead.

SALT PORK CAKE.--One pound of salt pork chopped fine. Pour one half pint of boiling water on it, add one cup mola.s.ses, one teaspoon of soda, two cups sugar, spices to suit taste, one pound of seeded and dredged raisins and of currants and one cup of nuts, chopped. Stir thick with flour about three and one half cups. Bake in one loaf. Cut into pieces and steamed, this cake makes delicious pudding, served with pudding sauce. It calls for no b.u.t.ter or eggs so is a cheap cake when these foods are scarce and high priced.--Mrs. Whitehead.

CHOCOLATE COFFEE CAKE.--One cup granulated sugar, one half scant cup of b.u.t.ter, yolks of two eggs and one white, one half cup strong coffee warmed on stove with two squares of Bakers chocolate, one and one half cups of flour sifted with two small teaspoons of baking powder. Cream b.u.t.ter and sugar, then beat in eggs. Cool coffee and chocolate and add lastly the flour, and a cup of chopped nuts. Bake in a moderate oven in one loaf or in two layers. Ice with chocolate or white icing.--Mrs. A.

D. Paulson.

BREAD CAKE.--Three cups bread dough, three cups sugar, one cup of b.u.t.ter, three eggs, one teaspoon each cinnamon, cloves and mace, a little ginger, one cup raisins, one cup currants, one half teaspoon soda. Let rise one hour and bake.--Mrs. R. J. Walker.

COFFEE CAKE.--Two or three cups of bread sponge, one cup of sugar, two eggs well beaten, one pint of milk, (luke warm), two tablespoons of melted b.u.t.ter or lard, one teaspoon of lemon extract or lemon juice, one half teaspoon of nutmeg, one teaspoon salt. Mix all well and add enough flour to make a stiff batter, set aside to rise, when light take out and spread into well greased dripping pans. Spread melted b.u.t.ter over top then mix three tablespoons of melted b.u.t.ter, one cup of sugar and flour enough to make it dry and lumpy, to this add a little cinnamon then sprinkle over top quite thick and bake twenty to thirty minutes.

FIG CAKE.--One pound of powdered sugar, ten eggs, ten crackers rolled fine, one half cake of sweet chocolate grated, one half pound of figs, chopped fine, one teaspoon cinnamon, one teaspoon allspice, one teaspoon baking powder. Whip the yolks of eggs very light, add sugar, then beat again, add part of rolled cracker, then add the grated chocolate, chopped figs, spices and lastly the well beaten whites of eggs alternately with remaining crackers, into which the baking powder is mixed. Bake in medium oven one hour very quietly, being careful not to shake the stove.

RYE BREAD TORTE.--One pound powder sugar, ten eggs well beaten, three ounces of rye bread, (grated), one half cake of sweet chocolate (grated), one half cup of fine chopped sweet almonds, one half cup of citron, cut fine, one teaspoon cloves, one teaspoon baking powder. Whip the yolk of egg, add the sugar and beat again, add a portion of the bread crumbs, then add the chocolate, citron, spice and almonds, mix the baking powder in the remaining bread crumbs, lastly the well beaten whites of eggs, alternately with the bread crumbs. Bake in a medium oven about one hour. This may also be made in layers and whipped cream placed between.--Mrs. George Bruegger.

GRIES TORTE OR FARINA CAKE.--One cup farina, one cup sugar, eight eggs.

Beat sugar and yolks of eggs one half hour then add farina slowly, and the well beaten whites last. Bake one hour by slow fire. When cooled put sliced pineapple on top and whipped cream.--Mrs. J. Bruegger.

FRUIT CAKE.--Cream one pound of brown sugar and one pound of b.u.t.ter, add one pound of eggs (beaten light) one pound of flour sifted with two teaspoons of baking powder, one nutmeg (grated) one tablespoon each of cloves and allspice, half a pint of brandy and two pounds each of seeded raisins and of currants, one half pound of chopped citron. Flour the fruit well before adding to cake mixture. Bake in one loaf in moderate oven. Pour half a pint of wine over it while it is warm, after baking.--Mrs. George Newton.

MOTHER'S FRUIT CAKE.--One pound of b.u.t.ter, one and one half pounds of sugar, one pound of flour, one cupful of New Orleans mola.s.ses, one teaspoon of soda dissolved in two tablespoons of water, two teaspoons of cinnamon, one teaspoonful of cloves and one teaspoonful of mace, one dozen eggs, one gill or one cup of brandy, three pounds of raisins, (seeded), two pounds of dried currants, one pound of shredded citron, one pound stoned dates and one pound of sh.e.l.led English walnuts or pecans, cream the b.u.t.ter and sugar until light, add beaten yolks of eggs, add the mola.s.ses, soda and spices. Clean and cut the fruit and dredge thoroughly with part of the flour, stir it into the mixture alternately with the flour and beaten whites of eggs. Mix well and lastly add the brandy. Bake in one large loaf very slowly. Test with a broom straw to be sure that the cake is well baked. The batter will seem thin but do not add extra flour if you want a rich moist fruit cake. Put in cake box and it will keep many months. Pieces of it can be quickly steamed and used with foam sauce as plum pudding for dessert in an emergency which is sometimes worth the price of the cake.--Mrs. B.

G. Whitehead.

FRUIT CAKE.--Rub one pound b.u.t.ter and one and one half pounds sugar to a cream, add eight eggs and beat. Now add one tablespoon lemon extract, one grated nutmeg, one tablespoon cinnamon, one half teaspoon cloves, one pint sour cream. Now add four pounds raisins, one pound citron, two pounds almonds, two pounds English walnuts, two pounds flour with two teaspoons soda in it, one gla.s.s jelly. Bake three and one half hours in moderate oven. Pour one cup brandy over the top of cake after it is baked.--Mrs. Southard.

IMPERIAL FRUIT CAKE.--One pound of sugar, one pound of flour, three quarters pound of b.u.t.ter, one pound of almonds, blanched and cut fine, 1-2 pound of citron, 1-4 pound candied cherries and as much pineapple, one half pound of seeded raisins, rind and juice of one lemon, two pieces of candied orange, one nutmeg, ten eggs. This is very delicious and will keep for months. No baking powder or soda are used but the eggs are beaten separately, yolks added to creamed b.u.t.ter and sugar and the stiff whites put in last of all. Bake in one loaf in a slow oven.

Ice with white boiled frosting.--Contributed.

BLANCHE'S DATE CAKE.--Beat three egg yolks with one cup of sugar, add one cup of flour sifted with one teaspoon of baking powder, stiffly beaten whites of three eggs and one pound of stoned dates and one pound chopped nuts, (pecans, English walnuts or hickory nuts). Bake in one loaf in a moderate oven. Remove from oven and while it is hot pour one cup of sour cream over it. The cream soaks into the cake and makes it moist like fruit cake. No b.u.t.ter is used in this recipe.--Mrs.

Whitehead.

GINGER BREAD.--One half cup sugar, one half cup b.u.t.ter, one cup mola.s.ses, each one teaspoon (heaped), ginger, cloves and cinnamon, two level teaspoons soda in one cup boiling water, three scant cups of flour, two well beaten eggs. Make it in the above order. Eggs last.--Mrs. F. Kleinsorge.

GINGER BREAD.--One cup of b.u.t.ter, one cup of sugar, one cup of mola.s.ses, (New Orleans), one cup of boiling water, two eggs beaten in batter one at a time, one teaspoon of soda dissolved in the water, two and one half cups of flour, two tablespoons of ginger, one teaspoon of nutmeg. Bake in a loaf or in gem tins.--Mrs. John Heffernan.

GOOD PLAIN GINGER BREAD--One cup of mola.s.ses, one cup of sugar, one cup of boiling water, two level teaspoons of soda dissolved in the hot water, one half cupful (generous) of b.u.t.ter or shortening, one large teaspoon of ginger and a little salt. Add enough flour to make pretty stiff, about three cups. Bake in moderate oven in one sheet. As mola.s.ses cake of any kind burns easily care should be taken not to have the oven too hot. Eat warm for luncheon. Is nice sliced cold and served with whipped cream as a dessert also.--Mrs. Whitehead.

WALNUT FILLING FOR CAKE.--One pound chopped walnut meats, yolks of six eggs, two cups sugar, one cup sour cream, flavor with vanilla. Boil in double boiler until thick and beat until cool. Spread between layers of cake.--Mrs. Aaron J. Bessie.

RAISIN FILLING FOR CAKE.--One tablespoon of b.u.t.ter, two tablespoons of flour, four tablespoons of sugar. Mix well together, add enough hot water to cream it. Cook in double boiler until thick. Remove from fire and add one half package of raisins and two tablespoons of frosting.--Mrs. John Heffernan.

BOILED FROSTING.--Two cups of sugar boiled with water till it threads from spoon. Beat whites of two eggs very stiff. Pour the thick hot syrup gradually into the whites, beating continually until light and thick. Flavor to suit taste. For chocolate frosting add one third cake of Bakers chocolate cut or shaved fine, while the frosting is warm enough to melt it. For tutti-fruitti filling add mixed chopped nuts, raisins, figs, dates or crystalized fruits to two thirds of the frosting, reserving the balance for icing the top of cake. For cocoanut cake, spread the layers with frosting and sprinkle thickly with grated cocoanut. Marsh mallows may be steamed, mixed with nuts, and served through the frosting too.--Mrs. Whitehead.

WHITE CARAMEL OR FONDANT FROSTING.--Two cups of sugar, boiled with one and three fourths cups of milk or thin cream to the soft ball stage.

Test it by dropping a spoonful in cold water. If you can pick it up in a soft ball take the carmel from the stove. Add one tablespoon of (uncolored) b.u.t.ter and one teaspoon of vanilla and beat steadily until it creams or turns to a fondant. Spread immediately on the cake.

Chopped nuts are nice added to this or halved English walnuts may be placed regularly on top of a square cake. Chocolate may be added to the warm fondant before beating it. White icing like this is nice covered with thin layer of chocolate melted with b.u.t.ter or English walnuts buried in the white icing and then covered with chocolate fondant makes a delicious filling for layer cake. This caramel filling with nuts is especially nice on Devil's Food or dark chocolate. Brown sugar caramel is made likewise using half granulated and half brown sugar for the fondant.--Mrs. Whitehead.

MARSHMALLOW FILLING OR ICING FOR ANGEL FOOD CAKE.--Steam one pound of marsh mallows with one pint of milk, and beat into this half a pint of whipped cream and one half cup chopped nuts. Flavor with vanilla and spread between layers of Angel Food or sponge cake. May cover this filling with melted chocolate icing, also if liked.--Contributed.

Cookies, Drop Cakes and Doughnuts

"Bake, bake, bake! For the cookie jar piled high But yesterday, in some curious way, Is empty again, O my!

Stir, stir, stir, in the froth of yellow and white For well she knows how the story goes Of a small boy's appet.i.te."--J. W. Foley.

GERMAN CHRISTMAS COOKIES.--There are many different kinds and I will give you the names of them just as they are called in German as some names cannot be well translated into English language. The first will be Springelie. One pound of sugar, one pound of flour, four eggs, b.u.t.ter the size of a walnut and one half teaspoon of baking powder.

Beat sugar and b.u.t.ter, and eggs one at a time, beating for fifteen minutes, then add flour with baking powder, now roll and cut, sprinkle baking board with flour and anise seeds, and lay cookies on that until next morning, then bake in a moderate oven a light yellow.

WEISSE PFEFFER NUSSE.--One pound of flour, one pound of sugar, four large eggs, three ounces of citron, the grated rind of one lemon, one nutmeg, one tablespoon cinnamon, one teaspoonful of cloves, one teaspoon of baking powder. Eggs, sugar, baking powder and spices must be well beaten, then mix with flour and citron; roll and cut and let lay over night or form into little b.a.l.l.s and bake until they become dry inside.

EIER KRANZE.--One pound of flour, one pound of b.u.t.ter, one fourth pound of sugar, the yolks of six hard boiled eggs, one half cupful of brandy.

Rub the boiled yolks and mix with the flour and b.u.t.ter, (which have been rubbed smooth together like pie crust) then sugar is added and the grated yolks of hard boiled eggs; then add brandy. Roll and cut with doughnut cutter, brush with beaten egg and sprinkle with sugar, cinnamon and chopped almond. Bake in hot oven.

BAISORS OR KISSES.--Beat the whites of six eggs and three cups of sugar one hour or until the egg beater will stand in the mixture without falling, then flavor with vanilla and drop by spoonful on a tin and bake in a moderate oven.--Mrs. John Bruegger demonstrated all of the above recipes in the German Cookery series for the club meeting of June 9, 1909.

COOKIES.--Take two quarts of flour and two cups of sugar, sift the two together, then add one heaping cup of lard or b.u.t.ter; rub well through the flour and sugar and then add four teaspoons of baking powder and rub well through the flour, sugar and b.u.t.ter. Then make a hole in the center and into it break five eggs and a half cup of sweet milk and flavor to taste. Stir these contents together, roll out and bake in hot oven.--Mrs. F. Kleinsorge.

MRS. HAYES' DATE COOKIES.--One cup b.u.t.ter, one half cup lard, one and one half cups brown sugar, one half cup sour milk, one teaspoon soda, three cups oat meal, two cups flour, mix, one pound dates, one cup sugar, one cup water, boil one hour till it is a smooth paste. Roll the dough as thin as you can and cut with a small round cutter. Place one teaspoon of date paste on a cooky, then cover with another. Bake in a moderate oven.--Mrs. Creaser.

ROSETTES.--Two eggs, one teaspoonful of sugar, one fourth teaspoonful salt, one cup of milk, one cup of flour, (a little more if necessary).

Mix flour and milk smooth then add sugar and salt and the beaten eggs.

Heat the rosette iron in the hot lard then dip into batter, not letting batter come over the top of iron, now return to the hot lard covering the iron with same for at least twenty five seconds. Drain and sprinkle with powdered sugar and serve as cakes.--Mrs. J. Bruegger.

MARGUERITES.--One cup sugar, one third cup water. Boil until it threads or hairs and beat into beaten white of eggs. Add nuts and spread on Saratoga flakes and brown in oven.--Mrs. G. A. McIntosh.

OAT MEAL COOKIES WITH DATE FILLING.--One cup light brown sugar, one and one half cups b.u.t.ter, one half cup sour milk, three cups oat meal, two cups flour, one teaspoon soda in milk.

DATE FILLING.--One pound dates chopped, one cup sugar, one cup boiling water, cook until thick. Spread between cookies. Press together on edges and bake.--Mrs. G. A. McIntosh.

OAT MEAL COOKIES.--One cup b.u.t.ter, one cup sugar, two eggs, six tablespoons sweet milk, three fourths teaspoon soda, one half teaspoon each of cinnamon, cloves and nutmeg, one cup chopped raisins, one half cup currants, two cups flour, two cups oat meal, three fourths cup chopped walnuts. Drop from teaspoon into greased pan and bake.--Contributed.

OAT MEAL COOKIES, DATE FILLING.--Four cups of oat meal, two cups of flour, one cup of shortening, three quarters cup of sugar, one teaspoon of soda, water to roll. Roll thin, bake and put two together with cooked dates.--Mrs. Geo. Farries.

OAT MEAL DROP COOKIES.--Three quarters cup b.u.t.ter, one cup sugar, cream together, three eggs well beaten, two cups flour, two cups of rolled oats, one and one half cups seeded chopped raisins, one teaspoon cinnamon, three quarters teaspoon soda. Drop on b.u.t.tered tins and bake in slow oven.--Mrs. Geo. Farries.

GOOD COOKIES.--One and a half cups sugar, three fourths cup b.u.t.ter. Rub b.u.t.ter and sugar to a cream, (three eggs) beating them into the cream one at a time, three tablespoons of cream, or sweet milk, one teaspoon cream tartar, half teaspoon soda, (soda dissolved in milk, cream of tartar put through sieve with flour), flour enough to roll thin, flavor with teaspoon nutmeg and vanilla. Sprinkle with sugar and cut out. Bake in a hot oven.--Mrs. John Heffernan.

CHOCOLATE COOKIES.--One tablespoon lard, one half cup b.u.t.ter, one cup sugar, pinch of salt, one half teaspoon cinnamon, one half teaspoon soda, dissolve in very little cold milk, two ounces melted chocolate, two cups flour. Roll very thin, cut and bake in greased tins.--Mrs.

Aaron J. Bessie.

EGGLESS COOKIES.--Two cups sugar, one cup sweet milk, one cup b.u.t.ter, one half teaspoon soda, (dissolved in cold water), lemon extract, flour enough to roll out.--Mrs. Aaron J. Bessie.

OAT MEAL COOKIES.--One cup b.u.t.ter, one and one third cups sugar, two eggs, one and three fourths cup raw oat meal, two cups flour, three fourths teaspoon of soda, one half teaspoon salt, one teaspoonful cinnamon, one and one half cups raisins, and three fourths cup of sour milk. Drop by teaspoonful into floured tins and bake in a very moderate oven.--Clara Cooper.