The Suffrage Cook Book Part 12

Parliament Gingerbread

(With apologies to the English Suffragists)

1/2 lb. flour 1/2 lb. treacle 1 oz. b.u.t.ter 1/2 small spoon soda 1 dessert spoon ginger 1 dessert spoon mixed spices 1/2 cup sugar

A bit of hot water in which soda is dissolved.

Put flour in a basin, and rub in b.u.t.ter, and dry ingredients; then, soda and water; pour in treacle, and knead to smooth paste. Roll quite thin and cut in oblongs. Bake about 1/4 hour.

Soft Gingerbread

1 cup sour milk 1/2 cup b.u.t.ter 2 eggs 2 pints flour 1 cup mola.s.ses 1/2 cup sugar 1 1/2 teaspoons soda 2 teaspoons ginger

Dr. Van Valja's Griddle Cakes

1 cup boiled rice 1 level tablespoon flour yolks of three eggs pinch salt

Beat the eggs to a froth, put in the rice and flour, bake on rather hot griddle greased with b.u.t.ter--eat with sugar and cinnamon.

Very good for a dyspeptic.

Sally Lunn

1/4 cup sugar 1 egg 2 cups flour 2 tablespoons melted b.u.t.ter 1 cup milk 3 teaspoons baking powder

A good breakfast toast is made by dipping the slices of bread in a pint of milk to which a beaten egg and a pinch of salt are added, and frying.

When Heat Turns Milk Sour

Here is a sour cream filling for cake: Mix equal quant.i.ties of thick, sour cream, chopped nuts and raisins. Add a little sugar and lemon juice, enough to give the proper taste, and spread between layers of cake.

Many kinds of cookies can be made with sour milk. Here is the recipe for a good sort: Cream half a cup of b.u.t.ter with a cup of sugar and add a cup of sour milk in which three-quarters of a teaspoon of soda has been dissolved, and two cups or a little more of flour, sifted with half a teaspoon of cloves, half a teaspoon of cinnamon and a teaspoon of salt.

Chill the dough before cutting the cookies. It must be rolled thin.

Corn bread can be made with sour milk in this way: Sift a cup of cornmeal with half a cup of flour, half a teaspoon of salt, a tablespoon of shortening (clear chicken fat that has been fried out is a good kind), and then add a cupful of sour milk and a beaten egg. Lastly, add half a teaspoon of soda. It is well to add the soda last, where a light mixture is desired, as it begins to give off carbon dioxide, the gas that makes the dough rise, as soon as it is moist and comes in contact with the acid of the sour milk.

Graham bread made with sour milk in this way is delicious: Sift together a cup and a half of graham flour and one of white. Add a cup of broken nut meats and a teaspoon of salt. Then stir in half a cup of milk and a cup and a half of sour milk, and, lastly, add a teaspoon of soda. The soda may be sifted into a little of the white flour and added last, if adding it with the flour is easier.

CAKES, COOKIES, TARTS, ETC.

Mocha Tart

Beat the yolks of four eggs with 1 cup sugar to a cream, to which add 1 tablespoon of mocha extract (Cross and Blackwell's). Beat whites stiff and fold them in with 3/4 cup of flour and 1 teaspoon baking powder.

Bake in 2 layers in oven.

Filling for Mocha Tart

3/4 pint cream well whipped, to which add 1 1/2 tablespoons mocha extract. Sugar to taste. Ice top with boiled icing flavored with one tablespoon of mocha extract.

Icing

1 coffee cup sugar 2 Eggs 2 tablespoons b.u.t.ter 2 lemons (juice)

Beat all together and boil until it jellies. For orange cake use oranges instead of lemons.

Filling

1 Lemon 1 cup Water 1/2 cup Sugar 1 tablespoon Corn Starch 1 Egg Grated lemon rind 1 teaspoonful b.u.t.ter

Icing

3 cups brown sugar 1 cup sweet milk 3 large tablespoons b.u.t.ter

Boil until it will make a ball in cold water. Then beat until thick enough to spread on cake. Flavor with vanilla.

Filling for Cake

3 grated apples 1 cup sugar 1 egg

Juice and grated rind of an orange or lemon. Let it come to a boil.

Delicious Nut Cake

Old English Recipe, year 1600

Coffee cup is used for measure.

2 cups of sugar rolled fine or sifted 1 cup of b.u.t.ter--creamed together 3 cups of flour--sifted 4 times 1 cup of cold water 4 eggs, whites and yolks beaten separately 2 large cups of walnut chopped or rolled 2 teaspoons of cream of tartar--level measure