The Dewey Cook Book

Ingredients

• one cup of sweet milk
• three cups of flour
• two teaspoonfuls of baking powder
• one-half teaspoonful of soda
• one teaspoonful cinnamon
• half teaspoonful of nutmeg
• one cup of slightly chopped raisins
• 5 cups flour
• one teaspoonful each of all kinds of spice
• 2 cups flour
• two cups of sugar
• two-thirds cup of milk
• 1 cup sugar
• 2 tablespoonfuls melted butter
• a cup of butter
• two eggs
• one teaspoonful of cream of tartar
• half tea- spoonful of cloves
• 2 eggs
• 8 eggs
• two loaves
• 97 one teaspoonful each of all kinds of spice
• 1 egg- i % cups
• butter the size of a large egg
• butter the size of an egg
• salt

Directions

1. Spice Cake*

2. Two-thirds of a cup of butter or a little more, a cup and a half of sugar, one cup of sweet milk, three cups of flour, two eggs, two teaspoonfuls of baking powder, or one-half teaspoonful of soda and one teaspoonful of cream of tartar, one teaspoonful cinnamon, half tea- spoonful of cloves, half teaspoonful of nutmeg, one cup of slightly chopped raisins.

3. MRS. HENRY COLTON.

4. Feather Cake.

5. % cups flour, cup sugar.

6. % cup milk. 3^ teaspoonful soda.

7. Butter the size of a large egg. % teaspoonful cream of tartar. Salt to taste.

8. Flavor with lemon or orange.

9. BOSTON WOMAN'S EXCHANGE, (L. H. J.)

10. Pound Cake*

11. I lb. fine granulated sugar.

12. % pound butter.

13. % teaspoonful cream of tartar.

14. i pound sifted flour. 8 eggs.

15. 3^ teaspoonful soda.

16. Sift the cream of tartar and soda into the flour. Rub the butter and sugar together until very light, add the yolks of the eggs, spices and a part of the flour. Beat the whites of the eggs to a stiff froth, and add the re- mainder of the flour, beat thoroughly. Bake in two loaves.

17. ij^ cups sugar, i cup molasses, i cup raisins, i cup strong coffee, i teaspoonful soda.

18. Coffee Cake*

19. MRS. T. C. PHINNEY.

20. i cup butter. 5 cups flour, i cup currants.

21. One teaspoonful each of all kinds of spice. Bake in two loaves.

22. MRS. C. A. SPARROW.

23. Caramel Cake*

24. i cup sugar. % cup milk, i teaspoonful soda.

25. 2 eggs. % cup butter. 2 cups flour.

26. % teaspoonful cream of tartar.

27. Frosting : — Two cups of sugar, two-thirds cup of milk, butter the size of an egg, flavor with vanilla. Boil the frosting.

28. ST. JOHNSBURY, (MRS. T. J. DEAVITT).

29. Pork Cake.

30. i pint molasses, i pound brown sugar, i pound currants. }4> teaspoonful soda.

31. i lb. salt pork, chopped fine. % pint boiling water, poured

32. on pork. I pound raisins. % pound citron.

33. All kinds of spices, add flour to make quite stiff. Bake slowly.

34. MRS. D. S. WHEATLET.

35. Tea Cake*

36. 1 cup sugar. \% cups milk.

37. 2 tablespoonfuls melted butter. % teaspoonful soda.

38. i % cups (pastry) flour.

39. i teaspoonful cream of tartar.

40. A little nutmeg.

41. MRS. M. D. RHINEHART.

42. Soft Honey Cake*

43. i cup strained honey. | % cup sugar.

44. 3^ cup butter. 2 eggs.

45. i teaspoonful soda. | 2)2 cups flour.

46. Bake in cup tins or patty pans.

47. MRS. M. DU B. RHINEHART.

Nutrition, whole recipe (rough)

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