Were it to be again submitted, the vote in its favor would be overwhelming.
HIRAM JOHNSTON, Governor.
[Illustration]
Ratan Kuchen
1/2 lb. butter 1 pint milk 4 eggs 1 cake yeast 3/4 cup seedless raisins 1/4 pound blanched almonds (split) 1 cup sugar 1 pinch salt
Soak yeast in a little warm water and some of the milk 10 minutes, then set a sponge and let it stand about 1 hour (before breakfast); cream butter; add sugar and beat thoroughly; beat the 4 eggs light and add gradually to creamed butter and sugar; now add the other 1/2 pint of milk.
Beat well and add the raisins, dredge with a little flour; now add sponge and beat all thoroughly for 1/2 hour till it drops from the spoon a little thicker than a sweet cake.
Grease your pan with butter and take the split almonds and stick them on the side of the pan. Bake nearly an hour.
This makes 2 small cakes or one large one. Very fine German Coffee Cake.
You should use a pan with a tube in the center.
Golden Cake
1/2 cup butter 1 cup sugar Yolks 10 eggs 1/2 cup milk 2 cups flour 3 teaspoons baking powder 2 teaspoons orange extract cream butter
Add sugar gradually and yolks of eggs beaten until thick, add lemon colored extract. Mix and sift flour and baking powder and add alternately with milk to first mixture.
Pineapple Cake
1 egg 1/2 cup butter 3/4 cup sugar 3/4 cup milk 1 1/2 teaspoons baking powder 1 1/2 cups flour
Make in two layers and when ready to serve put grated pineapple on each layer of cake. Whip half a pint of cream, sweeten to taste and put over pineapples.
(Bananas can be used instead of pineapples).
Ginger Cookies
3 lbs. flour 1 lb. butter and lard mixed 1 lb. brown sugar 1 pint molasses 1 good sized teaspoon of soda or 2 level ones.
Add ginger to taste--about 4 level teaspoons, also lemon extract or grated rind and juice if preferred.
Put flour, sugar and butter together and rub thoroughly. Make hole in center and pour in the molasses in which the soda has been beaten in.
Stir all well together, break off enough to roll out; cut, space in pan and bake in very moderate oven.
These keep well, especially in stone crock. This recipe makes a quantity if cut with small cutter.
Pound Cake
1 lb. flour 1 lb. pulverized sugar flavoring 1 lb. butter 10 eggs
Cream butter and sugar to finest possible consistency. Add 1/4 of the flour and beat well. Have eggs beaten to a froth. Add a few tablespoons at a time and beat thoroughly after each addition of egg. When eggs are all in, add balance of flour and flavoring and beat.
Bake in a slow oven one and one-half hours.
Hints:--Secret of fine pound cake is in the mixing, much beating being essential.
One-half the recipe serves fifteen persons amply.
A paler yellow cake can be had by substituting the whites of two eggs for every yolk discarded.
In the full recipe not more than four yolks should be discarded.
A very little lemon combined with vanilla or almond, improves the flavor of the cake.
Bake, if possible, in an old-fashioned tin pan with a center tube.
Doughnuts
1 cup Sugar 2 Eggs 2 tablespoons melted butter 1 cup sour or butter milk 1 small teaspoon soda Flour enough to make a soft dough 1 teaspoon baking powder
Mix eggs, sugar and butter; add sour milk or buttermilk with soda dissolved. Then stir in flour with baking powder added.
Do not roll too thin.
Have lard boiling when you drop in the doughnuts. A slice of raw potato in the lard will prevent the lard taste.
Cream Cake
1 Cup Butter 1 tablespoon Lard 2 cups Sugar 1 cup Sweet Milk 3 Eggs 2 teaspoons Baking Powder 1 teaspoon Vanilla 1 Quart Flour
[Illustration: (Handwritten note:)
"We bear and rear and agonize. Well, if we are fit for that, we are fit to have a voice in the fate of the man we bear. If we can bring forth the man for the nation, we can sit with you in your councils and shape the destiny of the nation and say whether it is for war or peace we give the sons we bear." ~Joan in "War Brides."~
Nazimova]
[Illustration]
One Egg Cake
1 cup butter 1 1/2 cups sugar 3 cups flour 1 cup sweet milk 1 egg 3 teaspoons baking powder 1 cup chopped raisins