Cream Sponge Cake

Ingredients

• 1 cup sugar
• 11 cups flour
• 1 teaspoon bak- ing powder
• 1 teaspoon lemon extract
• 4 tablespoons butter
• 1 teaspoon vanilla
• 6 cups sifted flour
• 2 cups sugar
• 2 cups sour milk
• 6 tablespoons melted butter
• 5 cups flour
• 1 cup butter
• 1 cup lard
• 3 cups flour
• 1 pint buttermilk
• 1 teaspoon soda
• 1 teaspoon of each kind of spices
• 1 cup currants
• 1 teaspoon each cloves
• one cupful of mixture
• a pinch of salt
• 2 eggs
• 1 saltspoon salt
• 2 well beaten eggs
• 2 saltspoons baking powder
• 18 equal balls
• 3 eggs
• 2 level teaspoons soda
• 4 eggs
• 1 spoon rose- water
• 1 egg
• 1 tea- spoon soda
• salt
• nutmeg

Directions

1. Mrs. M. Breeze.

2. 1 cup sugar. 11 cups flour, J cup sweet cream, 1 teaspoon bak- ing powder, 1 teaspoon lemon extract, 2 eggs, a pinch of salt.

3. Beat the eggs together in a cup and fill up the cup with cream. ]\Iix and bake quickly.

4. CAKES. 211

5. Get quite liot in a saucepan without hoiling '^ cup milk, IJ- tablespoons white sugar, 4 tablespoons butter, 1 saltspoon salt and 1 teaspoon vanilla. Pour into a bowl, and add 2 well beaten eggs, then mix in little by little 6 cups sifted flour, and 2 saltspoons baking powder. Place on a floured board, and knead vigorously for lU minutes, return to bowl and let stand 35 minutes." Divide the batter into 18 equal balls, roll out as thin and round as pos- sible, and let stand 15 minutes more. Fry in very hot lard mixed with a little butter, until a good brown. Take out with a skimmer, drain on a cloth, and sprinkle with powdered sugar. They will keep several days.

6. CRULLERS, NO. 1.

7. Mrs. B. Leonard.

8. 2 cups sugar, 2 cups sour milk, 3 eggs, 2 level teaspoons soda, 6 tablespoons melted butter, a pinch of salt, flour enough for soft dough. Flavoring to taste.

9. Roll out, cut in rings, and fry in boiling lard.

10. CRULLERS, NO. 2.

11. Mrs. Hugh Ewing.

12. 5 cups flour, 2 cups sugar, 1 cup butter, 4 eggs, 1 spoon rose- water, nutmeg to taste.

13. Cream the sugar and butter, add the other ingredients beating the eggs separately, roll lightly into a sheet J inch thick, cut with jagging irons into long, narrow strips, twist and frv in boiling lard.

14. CRUMB CAKE, NO. 1.

15. Mrs. Eva Eberts.

16. 2 cups sugar, 1 cup lard, 3 cups flour, 3 eggs, 1 pint buttermilk, 1 teaspoon soda, 1 teaspoon of each kind of spices.

17. Crumb together the sugar, lard and flour as for pies. Dissolve the soda in the buttermilk, add the snices and eggs, beat up well, and add to the dry mixture. BaJ<e in a deep, well greased pan.'

18. CRUMB CAKE, NO. 2.

19. Mrs. Cuthbert Long.

20. 3 cups flour, 2 cups sugar, | cup butter or lard, 1 egg, 1 cup currants, 1 teaspoon each cloves, cinnamon and allspice, 1 tea- spoon soda, U cups sour milk or hot water.

21. Rub together flour, sugar and butter; take out one cupful of mixture and set it aside. Now add the effg well beaten, the soda dissolved in the milk, the currants and spices. Beat well together, put in a greased pan. and sprinkle the cupful of drv mixture over the top, pressing it down lightly with a spoon. Bake 40 minutes in a moderate oven.

22. 212 OLD COUNTRY RECIPES AND NEW.

Nutrition, whole recipe (rough)

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.