Ebook - Recipes Tried And True (1894 Cookbook).txt

SOFT GINGERBREAD. MRS. M. VOSE.

One cup molasses, one-half cup shortening, one cup sour milk, one

teaspoon soda, just a pinch of ginger, flour to make as stiff as

sponge cake.

FRIED CAKES. MRS. J. C. JOHNSTONE.

Two cups of coffee A sugar, a small teaspoon of lard, one-half

teaspoon of ginger; rub all together; add two eggs, one cup of sweet

milk, three teaspoons of baking powder. Mix in enough flour so you

can work it nicely on the board. Cut out with cutter having hole in

the center. Have your lard hot when you drop cakes in, and do not

turn but once.

FRIED CAKES. MRS. LOUISE JONES.

One cup sugar, one cup sweet milk, two eggs, two teaspoonfuls baking

powder, two tablespoonfuls melted butter, flour enough to roll and

cut.

DOUGHNUTS. MRS. G. H. WRIGHT.

One cup sugar, one cup sour milk, one level teaspoon soda in milk, two

eggs, butter or lard the size of a small egg, a little nutmeg, and a

pinch of salt, flour to roll out. Cut in rings and fry in hot lard.

DOUGHNUTS. MRS. R. H. JOHNSON.

One cup sugar, one cup sweet milk, two eggs, butter size of a small

egg, one teaspoonful baking powder, a little salt. Mix in enough

flour to roll in your hand. Always put a piece of apple or potato in

the lard when frying doughnuts.

DOUGHNUTS. MRS. T. H. LINSLEY.

Yolks of four eggs, one cup of sugar, one cup of sweet milk, a little

nutmeg, two teaspoons of baking powder; mix soft; cut out, and fry.

DOUGHNUTS. MRS. A. C. AULT.

Two quarts flour, one cup sugar, one cup sweet milk, butter size of a

small egg, four eggs, five heaping teaspoonfuls baking powder. Flavor

with nutmeg.

DOUGHNUTS. MRS. M. S. LEONARD.

One and one-third cups skimmed sweet milk, one cup sugar, two eggs,

four teaspoons melted butter, four teaspoons baking powder. Roll and

cut.

DOUGHNUTS. MRS. P. O. SHARPLESS.

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