HomeMy WebLinkAboutparish cooks 1938 sec 2.pdf 3i.
BOSS . OT .:I:
2 eggs, well beaten 1 teaspoon baking powder
1 cup sugar 2 cup milk
1 cup flour 1 teaspoon butter _
Beat e;;bs and sugar together with an e beater until creamy.
Sift flour and bakin powder together twice. Boil :.ilk a-id
butter together and add the last thing to the mixture.
(Mrs. Lina R. Jones, Route 3, -Ithaca, N. Y.)
3-EGG ZdIGEL 'Cl'IKE
1' cu-� sugar 3 teaspoons bakiIb powderl 17 `cups flour 1/3 teaspoon salt
f teaspoon cream tartar 2/3 cups scalded milk
3- egg whites 1 teaspoon vanilla
Mix well and sift together four times the dry ingredients.
.,dd very slowly the scalded milk while warn. Beat continually.
Add vanilla, mix well_, and fold in egg whites beaten stiff. _
Bake in ungreased cake tin.
( °iss ; inifred Johnson, 1162 East Steuben, Bath, New York)
RITE" 2,1 GEL FOOD,
a e_;g yolks(beaten about 7 minutes with 2 teaspoons cold water)
lQ cups sugar salt
2. cup hot water vanilla
1-' cups calve flour 4 teaspoon cream tartar
Beat egg yolks and add sugar,which has been sifted four
tines. tldd hot water and ca'_re flour,which has been sifted four
times. Fold in beater. egg whites to which the crew tartar has
been added and beaten in. Salt and vanilla. Bake one hour
275 degrees F. Let stand in cake tin upside down for one hour
then remove.
(" rs. 77inona Teeter Caslick, Paris, Nentucky)
32. -
1 cu-. molasses juice and ri_id of one oranbe
1 2 cup butter
1 teaspoon soda 2- cups flour
2 cur boilin water- salt
(ti:�rs. Ida Trumaasburg. N. Y.)
tt &LVE ::'ITu S,'�FETY AT, YOUR
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REXZ-LL DRUG STORE
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FUNORI'IG EXT u_CTS
and
PICkLIHG SPICES
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The Flavor -Lasts in Our Fresh, Pure
SPICES and SEASONINGS
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BLUE RIBBON: SPONGE CAI
1 cups sugar 1 cup flour
1 cup hater 1 teaspoon cream tartar
6 ebbs (separated) vanilla, salt
Coo'L- subar and water until threads. Separate egos and beat
nThites uni til stiff, whip syrup in until cool. Beat yolks and
whin. Fold in dr-%r ingredients and vanilla. Bake 1 hour (325 F. }
( iss Catherine Teeter, Route 5, Ithaca, ' . Y.)
3�.
Y e&; yolks 12 cups bread flour
a teaspoons cold water 1 teaspoon bakirz,: powder
if cups white sugar salt
if'
boiling water d e66 whites
Beat e g yolks and cold water for seven minutos. Then add
white sugar which has been sifted, boiling crater, bread flour,
baking powder, and salt. Then add stiffly beaten egg whites.
(Mrs. i oner Bower, Perry City, N. Y.)
11LOr?LY w C �tE
1� cups sugar 1 teaspoon cream tartar
2' cup water 1 cup cake flour
6 beaten egg whites 6 e-g yolks
flavoring
Cook sugar and water until it threads. iLdd to egg Whites.
Then add cream tartar, cake flour (which has been sifted four
tines), and a pinch of salt. Add ego yolks and flavorinb to
this mixture and bake in oven as for ar_gel food cake.
(:ors. M. S. Speyers, 207 Vest Boyd, Nor-nan, Oklahoma)
SUNSHINE C .K L
6 e5S whites 1 cup cake flour
2 teaspoon cream tartar salt
6 egg yolks T cup sugar
Beat whites of ergs stiff and add cream of tartar :hen they
are about half beaten. Beat the e`Z yolks to a create and add
to the whites. Beat this mixture. Sift together several tines
the sugar, cake flour, and salt.
Bate in moderately hot oven.
(;:rs. Owen Rolfe, Route 3, Ithaca, N. Y. )
"Tell our advertisers you saw their ads in Parish Cooks!"'
34.
QUICK Cr-_':% C:KE
(without shorteninL-,)
lz cups flour 2 eggs
2 teaspoon salt sweet cream
12 teaspoons baking powder 1 teaspoon vanilla
1 cup sugar -
Sift dry ingredients three tines. Break two egos into
measuring cup and fill with sweet cream. Add to flour mixture
with vanilla. Beat 3 ;minutes. Bane in layers or loaf. (Sour
cream may be used, but use 2 teaspoon soda instead of, baking;
powder.)
(Ruth Parker, R. D., Trumansburg, N. Y. )
ECOTSO a C�-VKKE
1 cup water 1 teaspoon nutiaeg
1 cup brown sugar 1 teaspoon cinnamon
1 cup raisins 2 teaspoon salt
3/8 cup lard 2 teaspoons baking powder
24 cups flour 1 teaspoon sods
Boil for two minutes the-water, brown sugar, raisins, lard,
salt, and spices. Remove from fire and let stand until cold.
Kidd dry -ingredients sifted together. Bake in moderate oven
about 50 minutes. One-half cup of nut meats will add to flavor,.
(L�rs. ',arba ret 1,11elch, Perry City, N. Y.)
ONE EGG C2-KE
1 eup sugar 4 teaspoon salt
4 tablespoons. butter 2 cups flour
3/4 cup milk 2 teaspoons baking powder
1 egg (unbeaten) vanilla
Sift- flour once, measure and add bating powder. Sift three
times. Cream butter and sugar. Cream until light and fluffy.
Add agg and beat. -Ldd milk a^d flour alternately, beating after
each addition. Bake in layers in 375 oven for 25 minutes.
(Double recipe for 3 layers)
(Florence U. Thomas)
POOR MININ'S C.IKE
1 cup small ra isins I cup brown sugar
1 cup boiling water 2 cups flour
1 teaspoon soda spices-and nut meats to taste
4 cup shortening
Cook together raisins, water, and shortening. When cool add
soda, then add sugar,. flour, and spices. The batter; will be
quite thick. Bake in medium oven 30 to 35 minutes.
(�1rs. Edsia. Palmer, Route 3,_ Ithaca, N. Y.)
C IRE C;,XE
2 eggs 3 teaspoons baking powder
I cup sugar (rounded) 11 tablespoons cream(or top milk)
_L2 cups flour
Put all into mixing bowl and beat thoroughly.
FILLING:
1 cup milk 1 tablespoon cornstarch
Z egg season to taste
3A cup sugar
Cook
(Mrs. Elizabeth Tilton, Route 5, .Ithaca, N. Y.)
UPSIDE DOV N C_��
2 cup butter 1 tablespoon hot water
12 cups brown sugar 2 teaspoons vinegar
1 cup shredded pineapple 1 cup flour
2 cup nut meats 1 teaspoons baking powder
3 egg yolks 4 teaspoon salt
1 cup sugar
E.eat together butter, brawn sugar, pineapple, and nut meats.
Pour over egg, sugar, water, vinegar, flour, baking powder, and
salt mixture. Fold in egg whites. Bake in slow oven 45 minutes.
Serve with shipped cream.
(ilrs. :Marie Van Nederynen, Route 5, Ithaca, iv'. Y. )
- _ C'.:VC C), --T E. J�L1LS - -
1 CU7 sucax l tJtl
3 t_zbLes oor_s cocoa Iz cups sour
I ^ zns flour 1 te.aspoon vanilla
soda tablespoons :pelted Lutt.,r
Sift dry in redients to _- trier, th(. ;n add e�:_.
-anilla a-id last of all melted butter. Bate in -,,od,---rate ov:
(`1S. uay _'. t.Ll'.Su"T ^OUt� 7,. Ithaca, " . Y.
1 can su_a.r 1 cup sour crew^
I cuos flour I teaspoon soda
2~tables^oo_is cocoa( zeapili�) 2 e ;s
cud s -orter,i:� vanilla, salt
s Sift dry- in redients. :.dd soda to tour eream avid rax
accords:-._; to ra!zular chocolate cake.
_ l
s. �;lorence Jeffers N
Trumr--rzburs . Y.
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DODGE and PLY OUT-
Sales and Service
Dependable glue Ser.l
Used Cars and True! s,
Trinle-checkad for
YTJIR PROTECT_IOY.
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304-6 50UTI C,=G 1 STREET
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37.
CHOCOLITE CAKES
- Z tablespoons butter li aups flour
2 heaping tablespoons cocoa I cup sour milk
1 cup sugar 1 teaspoon soda
1 egg (well beaten) I teaspoon vanilla
Melt butter and cocoa together then stir in sugar, beaten
egg, flour,: and soda, sifted together, alternately with sour
milk. Vanilla.
(Mrs. Hazel Rumsey Updike, R. D., Fewfield, 11. Y.)
I cup sugar 1 egg
2 heaping tablespoons butter cup cocoa dissolved in hot
1 teaspoon soda dis. in water water and finish filling
12 cups flour _ cup with milk
Used as layer cake with white boiled icing and coated with
chocolate.
In memory of and Recipe used by Mrs, Olin King Jennie
1 egg 12 cups unsifted flour
T cup sugar 1 teaspoon soda
cup cocoa 1 teaspoon vanilla
2 cup sour milk salt
2 cup melted shortening
(Miss Freida C-ortright, Route 5, Ithaca, N. Y.)
"With weights and measures just and true
Oven of even heat
Well buttered tins and quiet .nerves,
Success will be complete."
38.
CHOCOLnTE C ,KES
32 cups sugar 1 teaspoon soda
2 cup butter 2 tablespoons cocoa in
2 ee�vs 2 cup hot vra.ter
2 cup sour Wilk l teaspoon. vanilla
2 cups sifted flour
Cool cocoa mixture and add la st of all.
(,mrs. )-atherine Lyon, Ithaca, ia. Y.)
BRO?!�T STONE Fr OYT C.,I:E
z cup butter 2 cup hot water
12 cups sugar 2 eggs
3/4 cup cocoa 1 teaspoon vanilla
z cup sweet Wilk 1 teaspoon soda
2 cups flour
Cream butter and sugar. Dissolve cocoa in hot ;eater and
add the eggs beaten. Add milk and flavoring. Dissolve soda in
hot water and add flour.
(Pss. Walter Tilton, Route 5, Ithaca, N. Y.)
DO .ri-ECOTI C�'ItE
1 cup sugar 2 tablespoons cocoa dissolved
2 tablespoons butter in hot water
1 egg 2 cups flour
I cup sweet milk 1 teaspoon soda
1/3 teaspoon cinnamon vanilla
Sift soda with flour.
FILLING: 6 tablespoons white sugar a teaspoon vanilla
3 tablespoons flour (hpg.) 2 egg Yolks
I cup scalded milk 1 tablespoon cocoa
salt
Use 2 er7g whites for frosting.
( ss. Leda. Brown, Candor, N. Y. )
_ 39.
SOLID C:,UCOL1 -V r�`=_y,
2 eggs 1 level teaspoon soda
12 cups sugar 1 3/14 cups bread flour
2 cup butter a cup buttermilk
2 squares chocolate melted by pouring aver 2 cup hot grater. Let
cool and stir in case. Add vanilla and salt.
(?1rs. <sbel Purdy. Route 5, Ithaca, IT. Y.)
DEVIL'S FOOD C�L,E
2 cup shortening 2W cups sifted flour
2 cups sugar 42 teaspoons b i. ponder
4 eggs (separated) teaspoon salt
1 cup milk 1 teaspoon vanilla
2 ounces bitter chocolate
!ix all these together and fold in eJ writes last, aftzr
they areNell beaten. Makes 2 layers.
(;- ss Barbara Laughlin, Route 5, Ithaca. N. Y.)
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DE�TIL'S FOOD C.=
2 cups ,sifted cake flour 2 eggs
1. teaspoon soda _ 2 or-3 sgs.unsrreetened chocolate
teaspoon salt 1 cup sweet or sli;htly sour milk
2-CUP shortening 1 teaspoon vanilla
l tuns brown sugar (>,)acked)
Sift the flour once, measure, add sock. and salt and sift
together 3 tizaes. Cream butter thoroughly. :Idd suc-ar ;radually,
and cream to other until light and fluffy. Add eggs one at a
time, beatin; well -after each is added. Then add the chocolate
;-:hich has been melted over hot water and blend. 2�dd flour al-
ternately vi-i.th the milk, a small amount at a time, ueatin-, after
each addition until smooth. :add vanilla and bake in a moderate
oven 350 degrees for about 30 minutes.- Double the recipe for a
very large cake.
(Mrs. Fred G. Rumsey, Route 3, Ithaca, N. Y. )
CHOCOU TE CAKE (PRESTO)
3 squares chocolate (gated) or-6 tablespoons cocoa
ti cup butter 1 3/4 teaspoons soda
1 cup boilinS water a cup sour milk
1 3/4 nuns sugar 2 eggs
2 cups flour
_dx ingredients in order g-iven. The boiling, -rater will melt
the chocolate and butter. lfter the sugar has been added, the
mixture will be, cold enough for the flour which should be sifted
once. Drop eg s in mixture and beat well. Bake in large loaf
pa 3/,i- to one hour, in moderate oven.
(-Uss Ruth Stilwell, Truma.issbur , X. Y.)
SOLID CHOCOLLTE C2 KE
1 cup brown sugar 11 cups flour
1 cup sour buttermilk 1 teaspoon vanilla
1 teaspoon soda 2 sq uares chocolate
yolk of 1 e-z 1 tablespoon melted butter
LTelt chocolate and butter to;ether and put in last. For
layer or bar cafe.
( ss. D. L. Ross, Route 5, Ithaca, N. Y.)
4i..
DIXIE CRIT:-W C. uE
2 cups flour 1 egg
1 teaspoon nutmeg 2 tablespoons molasses
1 teaspoon cloves 1 cup sour .mill
1 teaspoon cinnamon l teaspoon soda
1 cup sugar salt
2 cup lard
Sift together flour, salt, and spices. hdd sugar and lard
and work lard in with fingers as for pie crust. Set aside one-
half cup of this mixture. To the remainder add well beaten e_;,-7,
molasses, milk, and soda. (If sweet milk is used, take teaspoon"
soda, 2 teaspoons baking powder and 1 cup sweet Ldlk.)
well and pour into large square pan. Sprinkle first mixture over
top and bake in moderate oven. This cake does not require
frosting, therefore is a splendid emer;ency cake.
(Mrs. Catharine R. Hoffmire, Perry City, X.- Y.)
CRU3,BLE C i
2 cups flour 1 teaspoon soda
_. 2 cups brown sugar I teaspoon vanilla
Iteaspoon salt 1 cup walnuts
2 cup shortening 1 egg,
1 cup sour milk
Sift flour; sugar and salt together and cut in butter so
as to make pastry. Reserve 1 cup of mixture. To the remaining
portion add the egg, sour milk, soda, and vanilla and walnuts,
beating after each addition. Pour batter in a greased shallow
pan and sprinkle with reserved cup of mixture. Spread over the
batter and bake in moderate oven (350) for 25 ziinutes.
( rs. James Dunlop, Route 5, Ithaca, N. Y.)
SHORT C..F:E
2 cups flour 2 tablespoons sugar
5 teaspoons baking powder 4 cup crisco
1 teaspoon salt 2/3 cup milk
- Mix dry ingredients. Cut in crisco. A-dd milk gradually.
Roll out to 2 inch in thickness. Bake in quick oven 20 minutes.
(Mrs. May Van Gorder, Route 5, Ithaca, Z. Y.)
�2.
- GI:�GEIRB=, .n R_y.i:
3 tablespoons shortenin^ 1 teaspoon �iiigar
2 cup sugar teas-)oon cim. anon
_l teaspoon salt
2 C l mol mosses 2 t :as oori Soda
1 3/7' caps flour 1 teaspoon, bakinb por7wder
2 can boiling -,.vater
Sift dry ingredients to jether `ix as for cue . Ba=re in two
la-ers. It �t 1 take froin 25 to 34 ,,i.nutes in moderate otien.
crile sli;,htiv warm, cover each layer with whiyoped cry x and
sliced bananas. -
(7:rs. s.'yrtle Fish, 'Kennedy's Corners, Ithaca, s Y. )
B.E`iidrui�
2 eir-- volks . 1 teaspoon soda
l cuns suar' 1 `teaspoon salt
2 can shortenin6 1 teaspoon vanilla
4 bananas 1 teaspoon baking powder
Y tablespoons sour milk 2 cups flour
2 zbc whites (beaten stiff) 1 cup nut meats
Crean bananas with sugar and shortening.
( ss. La7imetice Fitehpatriek, Route 5, Ithaca, ±l: }
STR'i;MPERRY SHORTC�Yy
1 e"L 1 cut, sweet- cream
2 cud sugar _pinch salt
1 rint flour 2 level teaspoons ba"Ifing po-,ndor
lax soft.
( rs. Lettie Griffen, Route 3, Trumansburg, 1 . Y.)
Coroliments of
W00L - S C OTT 3 EHY, I NC.
Ithaca, New York.
1 pound fresh butter 2 teaspoon baki__; ponder
I level cup confectionery sugar 5 cups breed flour
1 teas000n gr.nutmegorw e_. grates
Put sugar (sifts if lumpy), butter, nutmeg, ba?cin.` -o-,er,
and Dart of flour on moulding board and begin .nixing iti� }
a. e
hands, i.dd small a iou_nt of flour at a time and mix until all
flour is used. Sprinkle board li,,htl;T with flour and -,)2t out
with hands until one-fourth inch thick. Cut in desired sne._-)es
and prick top with fork. Bake on waxparer in moderate oven
until li`htly brown. If pastry flour is used, a little . ore is
needed.
(Yss. James Sturrock, Route 2, Interlaken, 117. Y.1.
,. _ - - - _ �LLl�V�1Ja:L{S'1 VLrTL'•.
2=egbs(1 'white left for frosting)
1 cup sugar spice to suit taste
cup butter 2 cups flour
2 cup cold water h cup canned blackberries
l teaspoon soda in-water
Stir berries in last. Bake in 3 layers or in loaf pan.
( 1rs. Man Lumsey, Route 5, Ithaca, N. Y.
BUTTER SCOTCH _CikK
a cur. shortening 1 cues pastry flour
11/r3 cups bro.m sugar 22 teaspoons baki_i, pow-dDr
2 eggs teaspoon soda
I teaspoon vanilla cup cold strong coffee
Crean: shortening and sugar. Add unbeaten a'--s, one at a
tiae. Flavoring. Add flour, b hi_:g powdera���1 soda alternatel--
:pith coffee. Eake in greased square pan in moderate ove r aoout�
50 minutes at 350 de`rees F.
( 'ayme Buc-1 anan, llA_ Fayette St., Ithaca, N. Y.
44.
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John Deere and new idea Farm I mlements
Papec and Dillini-,er Cutters
' Surge A`ilkers - - - J. I Case Coolers
107 East Green St.
ITH&CA, NE:^! YORK
J. I. -
CASE COOLERS
' A
SIInGE MILK_
ROLL JrL
I cup granulated sugar 2 teaspoon soda
1 cup flour 4 eggs
1 teaspoon cream tartar
Sift sugar, flour, cream tartar and soda three timas. d
well-beaten eggs.
iabel Batty, Trumansburg, N. Y.)
` 1 cup raisins I-tablespoon shortening
- 2 cups water 1 teaspoon sods
1 cup sugar 2 cups flour
1 egg
Boil raisins and water -about half done then add sugar,
flour. Put the sods in the raisins
beaten egg, shortening, and
and water after it has cooled.
FILLING:
2 .cups granulated sugar 1 cup sour crea
s l cup nut Meats (ground) 1 teaspoon vanilla
Cook twenty minutes and stir constantly.
( rs. 71. E. Laughlin_, Route 5, Ithaca, 14. Y.)
R.IS I T C .;rE
2 cup shortening I teaspoon cloves
1 cup raisins 1 teaspoon boilis,b water
12 cups water 1 teaspoon soda
I cup sugar 2 cups flour
1 teasuoon cinnamon l ego
I teaspoon nutmeg;
Mix spices in boiling water. 'Mix soda in flour.
(�-?rs. Cora Updike, TruraansburG, iT. i'.)
z cup crisco 2�3 cap ztewed prunes
1 cu • su--ar 2 teaspoo-n each of soda,
2
s_d', cii ^,.^ o .,. 27at�Le.�,
2//z cup sour mil'> allspice, p 1l ic_ boos=rder
1 1%3 puns flour
Dle u orisco with suFar -and e :,s. ,dl'_ chopped arunes.
Stir i _ ..ils. .�d: sifted r-; �_a-redients. Pour _ztc two lager
-ans ar I belie in moderate oven about 25 minutes.
nd
ICI_v:
':ix 2 cu-_Is con:actionery su:-ar, 2 teas000-, cinnamon,
1/$ to spoon salt. Combine with 2 tablespoons crisca, 2 ta�la•
spoons prune juice, and 1 tablespoon le:aor, juice.
ss. lI I1ic lubbell, Route 5, Itht:ca, _,. Y-)
(`
_ D"E e��
T cur bro-rrn, su; ar a cup dates(stoned & cJ fLieT
1 ,e, 1z cups flour-
3 tablespoons butter' 1 teaspoon soda
1 cuo boili.� water teaspoon salt
1 teas7)oor_ vanilla. cup Nuts aut fine
Pour olz i;, water over dat ;s and let stand until cool
b :u Si7G % r -:OSTISIG:
1 cu:. bronrn su .ar 1/3 cup eream
pi_-ch salt 1 teaspoon vanilla
Cool su;_;ar, ere:iza and salt u.1til it is, quite thic'--, test in
cold. -7�ater. Cool, beat until al_2ost stiff, sdd flavor and
spread.
('$rs. Earl `_'Does, aev: :.lba. a
v, Pen3isvlv ,zia)
PLED ntlD Tu STME RADIO �UTD ELECTRIC.IL
SUPPLY CC).
Trunaisbur-, Trunansburg, Y.
L'e: York.- (Electrical Co tractors)
--7.
DATE h%t NUT Ci 1L
I cup sugar 1 cup hot water over dates
butter - size of an egg l teaspoon soda
Legg 1 cup chopped nut meats
1 cup dates chopped 2 cups flour (scant)
I'-,dd soda to water. Stir real soft.
(Mrs. Laurence Stevenson, Route 5, Ithaca, N. Y.)
' FRUIT C1111�J
2 cups sugar 1 teaspoon cloves
2 tablespoons lard 2 teaspoons cinnamon
2 cups cold water I pound raisins (whole)
1 teaspoon salt
Boil all the above about 5 minutes. Let cool. Add 3 cups
flour, 1 teaspoon soda in flour, and 1 cup nut meats. if wanted.
(bars. Norma Stevenson, Route 5, Ithaca, N. Y.)
\ Bl„ I23G POWDER FPJIT CTa
3 eggs 1 cup nut meats (chopped)
a cup butter 1 cup currants
1 cup dark brown sugar 1 cup raisins
1 cup granulated sugar cup citron (cut fine)
1 cup milk z. cup chopped dates
2 cups flour (possibly more) 1 teaspoon cinnamon
2 teaspoons baking powder 2 teaspoon cloves
(Mrs. Austin L. Legge, Route 5, Ithaca, N. Y.)
"Be sure to read our advertisements!"
1 aIg 1 heapin,; teaspoon- sorla
1 cup molasses 1 heapin; teaspoo__
1 cu p sour cream salt
2 cups flour
(:"rs. Jeru-?ie :°_. Leonard, Route 5, It-mca, x .)
3i0LnSES L= C:1L
1 tables-,00r, butter cup :�.olasses
1 cup sugar 2 cups flour
2 e--- -w-ol1ke 1 teas Poon soda
1 cup buttermi.l_
l
FILLT 1: :1-cites 2 e-Gs, 2AS cuD su-ar, an6. 1 cup raisins.
(R.rs. J. Val mess, R. D., Trumans'ourc, " `r )
C aYSLER t2 D PLY rj4UTH
Sales and Service
"-`•.tj 216-222 So. Cayuga St. , Ithaca, Y.
i
2652
f
� PL01,ES
2655
Towing Service
2/3 cup sugar 1 cup sour nil'
-2 teaspoon cinnamon 2 teaspoons soda
1 tablespoon shortening 1 e:b
I cup molasses 2 cup raisins (if desired)
2 ,cups flour
Bake in layers.
FILLING:
2 cups confectionery sugar 2 tablespoons milk
2 tablespoons butter
(Mrs. Leon H. Jacobs, Cortland, N. "y.
PORK C�LXE
2 cups sugar - 1 teaspoon soda
2 cups molasses 1 nutmeg
1 pound salt pork chopped fine 8 or 9 cups flour
I pint boilinc- water 1 pound raisins
2 teaspoons cinnamon 1 pound 'currants
I teaspoon cloves-
- In Ilemog of and Recipe of Ella R. Johnson}
STZLID Did- C.
2 cups dry cake or cookies(chpd.)2 teaspoon soda
I cup sweet milk 1 teaspoon ci nanon
1 eg- 1 teaspoon cloves
- I cup flour salt
a cup cooked fruit (or water)
Steam 3 hours. Serve with any kind of sauce, or cream an,! sugar.
(mrs. Claude Gunderman, Route 5, Ithaca, :. Y.)
LE OW S-UCE ( .', E FIT-- 1 0 -Z TI4_CT)
1 cup water l tablespoon cornstarch
1 tablespoon butter - teaspoon lemon extract
cup sugar 1/8 teaspoon nutmeg
Boil water and butter. :add mixed suer and cornstarch. Boil
for five minutes. Remove front stove and addlemon XTR,!CT and
nutmeg.
- 50.
1 cake quick yeast z teaspoon nutmeg
3A cup su_ar __ cup s?ortenin
cu7 .eater cup raisins
1 cu.I .milk l tablesnoo:is ';utter
3 cups flour sifted 2 tablespoons .vranulated sugar
1 teaspoon salt 1 tablespoon ormsn sugar
1 egv 2 teasToor cinnamon, if desired
Dissolve yeast and 2 tablespoons sugar i._ cup lu'_.o;wa rm
ester. Sift flour befor;; and after m6asurir_r_. Scab and
cool until lulfawa m. _'_dd dissolved yeast and sugar. .mod-? Half the
flour aL-L]i resat tlicroughly.. Cover, and allo�r- sponge tc rise in
warm -lace u;=til full of bubbles (about -1-5 minutes). re-
nn
ir_LLer su: ter, salt, sli fitly beater e , nutmeg, raisins, and
..slted s'Lortenin 'a3 remainder of flour, -radually and beat
thorour,hly after each addition. Let stand 10 ird- utes. Turn into
li-'_.t'_-:: floured board. 'Knead until smooth and elastic. Place
i. bowl, cover and let rise until double in size (about 1� hours).
S ;a-,e into loaves to fit greased pans. Let rise until 1-. .ht
(about Y5 -inutes). Spread with soft butter, sprin<r1e with sugar
and cijinarion. (:4a-.rove fro.;, pans and allow to cool before
storin.,,. ) Bake iy Enderately hot oven (400 F.) for 30 minutes.
{
. )abel Shaw, Tr��il.=znsbur J. T.
QLTICIi COr YEE CdiL -
1.5 cups flour -1 egg
cu-. sugar 2 cup milk
2 teaspoons baking r:owder 3 tablespocns melted shcrt-anin
s teaspcoor. sE.lt
'i f' flour, su, ar, baking powder, and salt to--ether. ?eat
'_
c_, .and adc v lr and shorty nln;. Stir liquid into dz-` _nr;re -
i nts, only enough to mcisten t hem. Pour i-_to grease(_
Pan, top rdth Streusel and ba ,e in noderate oven �00 F. for
25 -Anut>_s.
ST2L,j SEL: 2 tablespoons butter cup dry bream crumbs
2 tablespoons sugar 2 teaspoo-r_ cinnamon
t cup f l our
Crean butter and su_ar to; et zer, -add flour, cru-1s, and
ci nna�ncn. I.Tix to cc::sistency* of coarse crumbs and sprinkle
over cef f oe ca'_se before baninbg.
(°.rs. Geor--e Laue, Route 5, Itraca, Y.)
2 cup shortening teaspoon cloves
cup sugar I teaspoon_ ginger
1 egg = teaspoon_ salt
1 cup molasses 2 teaspoon cinnamon
2 ' cups flour 1 cup hot water
12-tea spoons soda
Cream sugar and shortening, Add beaten egb, molasses. Silt
dry ingredients. :add to sugar and molasses mixture. idd hot
grater last. This males a very thin batter. Eake in 350 degree
or moderate oven about one hour.
(errs. Ralph E. Davis, Route 5, Ithaca, i . Y.)
SOFT GIiGER 9R �D
cup sugar_ 1 teaspoon soda
cup lard 2 cups flour
O cup molasses 1 teaspoon ginger
a cup boiling grater
Lames a nice pudding with whipped cream.
Qrs. Anna Thompson, Route 5, Ithaca, N. Y.)
GINGERBROLD
cup butter 1 cups flour
cup brown sugar 1 teaspoon singer
l/8 cup white sugar teaspoon cinnamon
2 whole eggs teaspoon salt
cup sor gum cup cold water
1 teaspoon soda
Creasy butter and sugar. Add eggs, and sorgum to which thc,;
soda has been added. Sift dry ingredients and add to butter
Nxture. Add cold water. Mix well, place in pitcher in ice
box or cool place and use when wanted.
(`ma's. R. E. Fipkin, Oklahoma. City, Okl:xhoma)
NUFFINS tub TEA C_XES" 52.
PLAIN - vrF I-
T$
2 cups flour 1 egg (well beaten)
2 teaspoons baking Powder l cup milk
_ 1 _
2 tablespoons sugar 4 tablespoons melted At
teaspoh salt
Sift flour once and measure, add bak nj powder, sugar, and
salt. Sift. a._;ain. In separate low!.... combine egE,.. _,ilk, and -
shcrteninC, then add to dry ingredients. Beat only e ou.lh t o
ca s2 (17 to 20 turns). Fiat into greased muffin tiffs, and ba'_o
i._ hot oven from 13 to 25 minutes.
r Betty i }
�?"ass .;e �_y _.�.dba, Route 5, t Ithaca, _ .
o rL EGG ;,7U F I.S
1- cups flour 1 egg
1 to ;les -oon sugar 1 cup nilk
3 teaspoons bakinj powder 1 tablespoon melted butter
taospown salt
Uls. Lillian Wicdnaior, Route 3, Ithaca, K. T,}
9 11:'Je &1WU U va
ITHLCI,
rc Y.
TLr. SIG I11-T LE iE T STORE
DEXTER '.&SHERS
ELECTROLUX REFRIGER TMAS 11,
i
53.
2 cups flour- _ 3/4 cup Milk
3 teaspoons baki_a4 powder 2 eCgs, well beaten
1 teaspoon -salt 2 tablespoons melted sl ortoni_
2 tablespoons sugar 1 car, huckloberries {floured
Sift flour, baking powder, salt and su,,;ar- to ether. :=du
r ilL, eggs, shortening and berries. Drop i a -mffirL tins and
bake 30 ra'utes.
Cs �.
s T i_• 5' 1�FrC001, ]L. D., �leS'r�'1Gld 1T• Y.)
HOLID_.Y SPIC C__iES
a.cup butter 1 teaspoon ciwnamon
1 cup sur-ar teaspoon-nutmeg
2 beaten e5us teaspoon cloves
2 cups flour 2 eup sweet milk
2 teaspoons "baking powder 1 17 cups mince neat
-Crean butter and sugar, the. add beaten eg s. d 1 _rr
ingredients alternately with sweet milk.. Add mine. neat last.
Makes 16 our cakes.
(.,rrs. Hazel Baker, Route 5, Ithaca, Vi. .}
SCOTCH C LKLS Or S-CRTBRE'.D _
1 cup butter 3 hearin_ tabltespoo_is of
2 cups: flour powdered sur-,ar
vanilla
Cream butter with su: ar. Add flour gradually very little
at a time. Roll out 3/4= inch thick and cut in snall squares
and score tops li htly with for—!,- for d:;coration. Bake i-_
Lioderate :ever..
("ss. Bert Frett, Fayette, Yor_)
CCOt IFS
2 cuss su,'-r I quart flour (_.ay 1 d
1 our. b-att::r (1 tc-- gin. _y soda an'd
2/3 cup mill: 12 t s Do as tar�•ar
3 es Ou 3
v ��.IIa
Jso s,:da aund tartar OR rut.
Syrin.:lc :,Ath sul,ar -,;n-a
(1 �e •�r of ciae of irs. 'artha J=
FILL• r 0-1':. C,0 Ic S
1 cu )s bran-i sugar 1 cups oats
l cu— laid I toaspo.-)-n crear, tarter
2 e s I teas-ocor- s?du
3 ca^s flour t cu- ter:. :,ester
1 t�--lsnoo., van lla 1 teas oan salt
ILLL G:
z pound fi'�;s (`,round) I cup vmter '
cu su:,ar
.ix broim s:z:.;ar, lard, and t;,_;s.' 1Idd to this nixture
_radu 11 - the dr _ ,,,r dints (sift cr.:::,u tartar with flour).
��ss::lre s. :la is wa ,v,mt0r. ;end vanill, any C;.sal ,,:t
l_s S• C.arlvi F. Tocter, Ro1.74:. 5, It 1ar=, i• .-�
F' -ILI FOODS r
Flour _ �
/ Cereals
;,v of tv1 �C i 1 'Yf
-� -`� Old Ju;_• o1asses
1- cups subar 1 teaspoon soda z._ cream
cup butter 1 teaspoon baking, ,o,,dar it
2 C;fr s e.ough flour to roll
1 cup, sour- crew
Base in hot over--
(yrs. pearl Brmm— , Union, \;. Y.)
& T IISI COOKIES
FIG OB
1 cup sugar 1 egg
-2 cup shortening 3 cups flour
cup sjN et milk 2 teaspoons cri>ar- tartar
1 teaspoon soda
FLLIDG:
1 cuE raisins or fibs chopped 2 cup ,sufrar
2 cu, water L_ tablespo-)r: flour
Co:- until thick and put 1 teaspoon between t-a=o cookies and
bake. Noll cookies quite thin.
; -s, Fred Jackso;., Route 5, Ithac), Y.;
"DROP COOKIES"
_ DEL :L CMBABIES
1 cup brovm- subar (pac!:ed) 1 taasacon
1 cujo sr_crtenir,; 1 teGspoo_= clove's
1 cup. .dare molasses 2 tesspoos salt
1 cxy 'q of 7: atar or sour 1 teasL)oon soda .
5 scar, cups bread flour Z teasroon ba'_ci ao-wrdor
_
Sift flour, soda, bald_-b powder, slices to;,ather. I less
t:::n 5 cups of flour :za.ss the dough stiff er_ou_h, tht;n '1 -a t
lase all of it. S,ace s,iDmfuls about :one inch a~_art i . yea_-
an: bake i i quid: oven.
,—Ass vraCB cJ(1Y111Si):., 4ev .ilb-ii: 2en,,-sylvaliia..)
SUvsa: CCO'_I�S'
l cu7 sugar 2 cuts flour (hea )
S )aa
c o} t��r �sc��- a:
y/ J:iG Cit 1�.1 3� r z3. I Y.{j ✓p -
fro fr- s p ,-n to butt,- q bakij s:"cet.
�JJvSIr: uriffi!, :i4UtC v, irLltla=2SL:r f .�
ddry v`_-tila.,{DS -
l cu: sour �.:.:.L_ 2 cu_�s.,
sugar
2 s 2 cups brott
cu�- butter
1 teaspoc,_-! s ;�a aiss i;roc
2- cuffs flour hot water
er ti 1 at la ys s as 1,� r s out' s-
1 x s ar .,1 L -
so�a, hot :-atur a::d flour.
ou-- a ur. �,du. bro: n sugar, � i,
t, .,a_is and aLk-- in hot ovsn.
(-'-iss 'mi l:n: Scha +�r, mute 5, Ithaca, ii. Y.)
-
te or tabios;_:oons coc,.a
2 squares chocola
cu-) s i:rteniLn,; 2 teaspoon soda
l r
1 cut br..ti:.:. ou ar
2 CUT)s fl.;ur 3� rjur start_ iL;
'_ J t Cr10C01ato, ;' � SU';ar ar shortenin---, c;'`., milk, S+du,
al_d flour. i iiS :{ S 3 batter stiff .:7U=�: t'�-irn- f'r,_': ,Si)'7or.
('',rs. 1',rtnur 7.ri._at, l. uto 5, Ithaca, -.. Y. )
C 10C,.; .TL CCJ::i S
l cu su;7ar l cuns flour
c a s�c rt t. -r rat _.sat s
1 1 teaspc;on vanilla
cat. s:,ur _:,ilk z teas,_ soya =.rat: r
2 squares chocolate or 6 teaspoons cocoa
Ba--e in modera tc: over..
(I 1 aiaC-_Son, Try 7n-sbur r,
"DROP COOKIES" JW�
2 cups dark brown su-ar 2 cups dates, out in daces
3/4 cup butter -3 cups flour
3/4 cup water nut seats, if desired
3 egGs 2 teaspoon salt
3/4 teaspoon soda
Drop from spoon and bake.
("ems. Hattie G. Reynolds, Perry City, ly. Y.)
I MICE =7iT DROP COO TIES
cup butter 11 cups flour
-a cup sugar _ 22 teaspoons bakin poIarvr
1 egg salt
1 cup mince meat
Cream butter and sugar. Add beaten egg and mince moat,
flour, salt, and baking powder. DrCp by spoonfuls oL buttared
baking sheet and bake in .moderate over.
(Mrs. Nellie IS. Llitchell, Route 3, Ithaca, N. Y.)
FRUTTINS
Z1eg s 1 cup raisins
12 cups sugar 2 teaspoons hot water
-2 cup melted shortening 2 teaspoons sour milk-
1 teaspoon salt 2 cups flour
2 teaspoo cloves 1 teaspoon soda
Beat eg—rs, add sugar, shortening', a-ad salt. Let raisins .
soak in boilir.T eater for few uzinutes. Drain and triad fine.
Mx and sift spices, soda, and flour. "-dd hot water and -ailL
to first mixture. Then beat Lii flour and raisins. Drop in
and bake.
(Mrs. Ruby Gilmer ladztarE, Bar'_car, 111. :.)
t
ffEOL ISSFS COOItIFS"
3/4 cup sugar 2 tea s000__s soda
1 cup sh�rteniz^ 3� cur n t water
1 beater, 0— teaspoon salt
1 eu-s molasses
Cro am suL;ar and sh:7rter.in.... Add: e _�, molasses and, s-,da -
dissolve: in hot ;cater, salt. Flour to roll. Baize ver•J hot '
oven.
k I Tooter Route 5 Ithaca
tss. �,aorge , N. Y._
* * * *
1 cup Porto Rico molasses 1 teaspoon x-inber
1 cup brown sugar 2 eggs
1 our shortening 1 teaspoon soda (even)
Boil suL-ar, molasses, shortening and ginger. When cool add
soda. Then add or-s. Stir in flour with spoon until dough is
stiff. These cookies will keep for ,tieeks and remain moist.
(mrs. Rose �or�_;an, Route 3, Ithaca, Y.)
2 cups molasses 1 cup hot coffee
1 cup su_-ar 2 teaspoons soda
1 cur meted shortening ginger to taste
Flour to make stiff enough for drop cookies.
(Mr. Fred Casyvell, Route 5, Ithaca,.N. Y.)
*
2 cups -1olasses 3/4 cup hot water
z cur. su`ar 2 roundin,_ teaspoons soda
2 eui: lard 1 tablespoon ginger
1 teaspoon cinnamon
Flour tc roll.
( --iss Cora Crea ar, Route 3, Ithaca, N. Y.)
1 cup sugar 2 teaspoons soda in
1 cup lard 3/4 cup bo -linr water
1 cur molasses 1 teaspoon salt
1 teaspoon ;;finger
Flour to ruse stiff.
( 7rs. (lice Clausson, F . D., iveUrfield, N. Y.)
COOKIES .
"'�uriations"
ICE BOr 000Li:].S
2 cups brown sugar -2 teas�+oon soda --+
1 cup crisco l teasno�� van_llu
3 cups flour 1 �(]c+T
1 t�w:lUyl\7t%li b,,i{111.
1 can huts salt
2 e ,-s
Cream su;:-ar, a-nd crisco. ..dd Ci s, a villa, nuts; tire.. dlry
i aredionts sifted to-:ether. Boll in 3 r^11s, leave, i icc e x
or cold place for 12 hours. Slice and coo'_: La media _ eve .
('-:—1 s. John Clark Caldwell, ,rd:nore, O'_laho;:.a)
:>PPu� S _ Cy CJO
-- _
Z cup shorteniLg 1 cup applesauce or coo ed fruit
12 cups white susa.r 1 teasponn va,;iTl
3 2 teaspoons !-ratcd lerior ri ac
2 tablespoons molasses 1 teaspoQn soda in 3 tablespoons
1 cu^ raisins 'not 'water
3,2� cups flour 1 teaspoon cloves a ,d cir2la.;lon
( ,irs. --_da Parshall, 510 Hector St., Ithaca, 'N. Y.)
FRES �; rz-LITG IdM VEGET .BIZS
FOR 25 Y u'.13, the name of
0$:IS LEWIS to far..ers
' i:: Tom?�cins County has
Q been associated with
4r
1wr Dricas o .en's
- clothi , and fur��.ishi:nTs
.S++ItiSYwO
Co-"1 11E our prices on
FC,{1C r Z R C:j your next
SUIT
or
QULLITY GROCERIES COL T'.
502 :est State lu 6zE
t
Ithaca, r,y.
E. . 11E MORRIS LEWIS
On So.CayuE.ya St., It_:aca, .L.