Mrs. Wilson's Cook Book Part 13

One cup of mola.s.ses, One-half cup of sugar, Eight tablespoons of shortening, Two and one-half cups of flour, One teaspoon of soda dissolved in one-half cup of water, One teaspoon of ginger, One-half teaspoon of cloves, Two teaspoons of cinnamon, Two teaspoons of baking powder.

Beat hard to blend and then pour into well-greased and floured pan and bake in a slow oven for thirty-five minutes.

PLAIN WATER ICING

Place in bowl

One pound x.x.xX sugar.

Two tablespoonfuls cornstarch, One teaspoonful lemon juice, Sufficient hot water to spread.

Beat to mix, then use.

ORANGE WATER ICING

Place in bowl

One pound x.x.xX sugar, Two tablespoonfuls cornstarch, Yolk of one egg, One teaspoonful grated orange peel.

Sufficient hot orange juice to make a mixture which will spread. Beat hard for a few minutes to make gla.s.sy.

MOLa.s.sES CAKE

Place in a mixing bowl

One-half cup of syrup, One-half cup of brown sugar, Six tablespoons of shortening, One egg.

Cream well and then add

One cup of seeded raisins, Two and one-half cups of flour, One-half teaspoon of baking soda dissolved in One-quarter cup of cold water or milk, One-quarter teaspoonful mace, One-quarter teaspoonful cloves, One-half teaspoonful ginger.

Work to a smooth dough and then roll on a slightly floured board and cut. Brush the tops of the cakes with syrup and sprinkle with finely chopped nuts. Bake for eight minutes in a moderate oven. This makes about three dozen cakes.

WHITE MOUNTAIN ICING

Place in saucepan

Two cups of sugar, One-half cup of corn syrup, One-half cup of water.

Stir to dissolve sugar; bring to a boil, cook until mixture forms soft ball, then pour in fine stream upon stiffly beaten white of egg. Beat to blend and use while warm.

DEVIL'S FOOD CAKE

One cupful of sugar, Six tablespoonfuls of shortening.

Cream well and then add

Yolk of one egg, One whole egg, Three-quarter cupful of milk, Two cupfuls of flour, Three teaspoonfuls of baking powder, One-half cupful of powdered cocoa, One teaspoonful of cinnamon.

Beat to mix and then bake in two layers in a moderate oven for twenty-five minutes. Now place

Left over white of egg, One-half gla.s.sful of apple jelly

in a bowl and beat with a Dover egg-beater to a heavy meringue that will hold its shape. Use this for filling. For icing use

One cupful of x.x.xX sugar, Two tablespoonfuls of cornstarch.

Sift sugar and starch and add sufficient boiling water to moisten, beat smooth and spread on the cake.

CHOCOLATE LAYER CAKE

Place in a bowl

One cup of sugar, Yolks of two eggs.

Cream and then add

Six tablespoons of shortening, Three cups of flour, Five level teaspoons baking powder, Two teaspoons of vanilla, One cup of milk or water.

Beat to mix and then cut and fold in the stiffly beaten whites of two eggs. Bake in two layers in prepared pans and when cool place a chocolate filling between and ice with chocolate b.u.t.ter cream. See chocolate filling recipe.

SOFT COOKIES

Place in a saucepan

One cupful of mola.s.ses, Six tablespoons of shortening.

Bring to a boil and then add

One teaspoonful of ginger, One and one-half teaspoonfuls of cinnamon, One-half teaspoon of allspice.

Stir to blend and then take from fire and let cool, now add

One egg, One cupful of sour milk, One teaspoonful of baking soda.

Beat with a Dover egg-beater to blend and then add sufficient flour to make a soft dough that can be handled, usually about seven cupfuls.

Form into b.a.l.l.s the size of a walnut and then flatten between the hands. Bake upon a greased and floured inverted baking pan in a moderate oven for about ten minutes.

CHARLOTTE RUSSE

Bake the sponge cake mixture in m.u.f.fin pans and then cool. Cut slice from the top, scoop out the crumbs and then fill with whipped cream or fruit whip.