PLEASE DO NOT ADD TO OR DELETE FROM THIS FILE. Thank you! ------------------------------------------------------------ These recipes are from the HOUSEHOLD SEARCHLIGHT RECIPE BOOK. As you can tell by the length of this file, I have spent a few hours typing these in for you. If you appreciate this effort and wish more recipe files from me, please send me a netmail message of encouragement. - Jim Vorheis - InterConnect BBS - Littleton, CO. (303)797-0296 - 1:104/60.0@fidonet The recipes in the book were compiled from those contributed by readers of the HOUSEHOLD MAGAZINE, those developed by it food specialist, and those submitted by manufacturers whose food products have been entered for Searchlight approval. Only those recipes which have met the standard of THE HOUSEHOLD SEARCHLIGHT are published. This book is the Fourteenth Printing (revised and enlarged), 1941 CAKES CHAPTER -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sponge Cake I Keywords: Cakes, Sponge, 1941 6 eggs 1 cup sugar 1/4 tsp salt 1 Tbsp grated lemon rind 1 cup cake flour 1 Tbsp lemon juice Beat egg yolks until thick. Add salt, sugar, lemon juice, and rind. Mix well. Sift flour, measure, and sift. Fold into egg mixture. Carefully fold in egg whites which have been whipped until they hold their shape. Pour into un-oiled tube pan. Bake in slow oven (325ø F) about 40 minutes. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sponge Cake II Keywords: Cakes, Sponge, 1941 6 eggs 1 cup sugar 1 Tbsp lemon juice 1 cup cake flour 1/2 cup water 1/4 tsp salt 1 Tbsp grated lemon rind Beat egg yolks until thick. Add salt, lemon juice, and grated rind. Stir into egg mixture. Combine sugar and water and cook until sirup threads (236ø F). Pour slowly in a fine stream over egg whites which have been whipped until they hold their shape. Continue whipping until cool. Carefully fold in first mixture. Sift flour, measure, and sift. Fold carefully into egg mixture. Pour into un-oiled tube pan. Bake in slow oven (325ø F) about 1 hour. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sunshine Cake Keywords: Cakes, Sponge, 1941 10 egg whites 6 egg yolks 1 tsp cream of tartar 1/2 tsp salt 1 Tbsp lemon juice 1 1/4 cups sugar 1 cup cake flour 1 Tbsp water 1 Tbsp grated lemon rind Beat egg yolks until stiff. Add 1/2 the sugar, salt, lemon juice, and grated lemon rind. Sift flour, measure, and sift and carefully fold into egg mixture. Whip egg whites lightly. When half beaten sift in cream of tartar and add water. Continue whipping until whites hold their shape. Carefully fold in 1/2 the sugar. Carefully fold into the first mixture. Pour into un-oiled tube pan. Bake in slow oven (325ø F) about 1 hour The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: New England Sponge Cake Keywords: Cakes, Sponge, 1941 3 eggs 1 1/2 cups sugar 1 tsp orange or lemon juice 1 1/2 cups cake flour 1 Tbsp grated orange or lemon rind 1/2 cup boiling water 1/4 tsp salt 1 1/2 tsp baking powder Beat egg yolks until thick, add sugar gradually, fruit juice, and rind. Add hot water, stirring constantly. Sift flour, measure, and sift with baking powder and salt. Fold into egg mixture. Fold in stiffly whipped egg whites. Pour into well-oiled loaf pan and bake in slow oven (350ø F) about 40 minutes. Florence Taft Eaton, Concord, MA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Jelly Roll Keywords: Cakes, Sponge, 1941 Prepare batter for New England Sponge Cake. Pour into well-oiled shallow pan. Bake in moderate oven (375ø F) about 12 minutes. Remove from oven. Turn onto board covered with cloth. Spread with jelly or jam. Roll. Wrap tightly with cloth. Allow to stand until cold. Unwrap and sprinkle with powdered sugar. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sponge Drop Cakes Keywords: Cakes, Sponge, 1941 Prepare the batter for your favorite sponge cake. Fill well-oiled muffin tins 2/3 full. Bake in moderate oven (375ø F) about 20 minutes. Remove from tins. Cool. Ice if desired. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Filled Sponge Cake Keywords: Cakes, Sponge, 1941 Prepare your favorite sponge cake. Bake in deep round pan. Remove from pan and cool thoroughly. Hollow out upper portion of cake, leaving rim unbroken. Prepare a package of strawberry flavored gelatin, allow to partially set, and pour into hollowed out portion of cake. Set in cool place until gelatin has become firm. Cover with whipped cream and garnish with whole strawberries. Serve as cake. Sunshine or angel cake may be substituted for sponge cake, and other fruits and flavors of gelatin may be substituted for strawberry fruit and flavor. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Angel Cake Keywords: Cakes, Sponge, 1941 1 cup egg whites (8-10 eggs) 1 1/4 cups sugar 1 cup cake flour 1 tsp cream of tartar 1/8 tsp salt 1/2 tsp orange flavoring 1/2 tsp vanilla 1 Tbsp water Sift flour and sugar separately 4 times. Measure each after first sifting. Whip egg whites lightly with wire whisk. Add salt, water, and flavorings when half beaten. Sift in cream of tartar. Continue whipping until whites hold their shape. Divide sugar into fourths. Fold in each fourth with 10 careful strokes of the spatula. Divide flour into fourths. Fold in each fourth with 10 careful strokes of the spatula. Pour into un-oiled tube pan. Bake in slow oven (325ø F) 50 minutes. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Coconut Angel Cake Keywords: Cakes, Sponge, 1941 Prepare your favorite angel cake batter. Cover the bottom of an un-oiled tube pan with cake batter, and sprinkle generously with shredded coconut which has been finely divided. Cover with batter, and add a second layer of coconut. Continue until 1 cup of coconut has been used. Bake in slow oven (325ø F) 50 minutes. If desired, food coloring in either powder, paste, or liquid form may be added to the water in the angel cake recipe. Any intensity of color may be obtained. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chocolate Angel Cake Keywords: Cakes, Sponge, 1941 Substitute 4 tablespoons of cocoa for 4 tablespoons of cake flour in the recipe for Angel Cake. Mix in the usual manner. Bake in slow oven (325ø F) 50 minutes. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: One-Egg Cake Keywords: Cakes, Butter, 1941 2/3 cup sugar 1/4 cup shortening 1/4 tsp salt 1 tsp vanilla 1 egg 1 1/2 cups flour 1/2 cup milk 2 tsp baking powder Cream shortening and sugar. Add unbeaten egg. Add flavoring. Beat thoroughly. Sift flour, measure, and sift with salt and baking powder. Add alternately with milk to creamed shortening and sugar. Pour into well-oiled loaf pan. Bake in moderate oven (375ø F) 35 minutes. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Tea Cakes Keywords: Cakes, Butter, 1941 Prepare one-egg cake batter, and bake in small muffin tins. Ice with butter icing. Food coloring in a number of the pastel shades may be added to portions of the butter icing. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Short Cake Keywords: Cakes, Butter, 1941 Prepare one-egg cake. Bake in shallow pan. Cut in rounds. Split each round and place sweetened fresh fruit or well-drained and sweetened cooked fruit between the layers and on the top. Serve with whipped cream. Garnish with some of the fruit sections. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cream Cake Keywords: Cakes, Butter, 1941 Prepare one-egg cake. Bake in shallow pan. When cake cools cover with a layer of thinly sliced bananas. Serve with slightly sweetened whipped cream, a cream filling, or a soft custard. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Chocolate Cake Keywords: Cakes, Butter, 1941 Prepare one-egg cake batter. Melt 1 square of unsweetened chocolate over hot water. Add to creamed shortening, sugar, and well-beaten egg. Complete recipe in manner indicated. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Spice Cake Keywords: Cakes, Butter, 1941 Prepare one-egg cake batter. Add 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 cup raisins dredged in 2 tablespoons of the flour. Pour into well-oiled loaf pan and bake in moderate oven (375ø F) 35 minutes. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Raisin Cake Keywords: Cakes, Butter, 1941 Prepare one-egg cake batter. Add 1/2 cup chopped raisins which have been dredged with 2 tablespoons of the flour. Pour into well-oiled loaf pan and bake in moderate oven (375ø F) 35 minutes. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Upside-Down Cake Keywords: Cakes, Butter, 1941 Prepare one-egg cake batter. Cover the bottom of shallow cake pan with waxed paper. Cover with 2 tablespoons melted butter, 1/3 cup brown sugar, and a layer of slices of well-drained pineapple or other cooked fruit. Cover with cake batter. Bake in moderate oven (375ø F) 30 minutes. Serve with whipped cream. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Quick Coffee Cake Keywords: Cakes, Butter, 1941 Prepare one-egg cake batter. Add 1 tablespoon grated lemon rind. Pour into well-oiled loaf pan. Sprinkle generously with sugar and cinnamon. Bake in moderate oven (375ø F) about 35 minutes. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Washington Pie Keywords: Cakes, Butter, 1941 Prepare one-egg cake batter. Pour into 2 well-oiled layer cake pans. Bake in moderate oven (375ø F) about 20 minutes. Put layers together with cream filling. Sprinkle top with powdered sugar. Serve with whipped cream. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Gold Cake Keywords: Cakes, Butter, 1941 1 cup sugar 6 Tbsp shortening 1/2 cup egg yolks 1/4 tsp salt 1/2 cup milk 3 tsp baking powder 2 Tbsp grated lemon rind 2 cups flour Cream shortening and sugar. Add well-beaten egg yolks. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to creamed sugar and shortening. Add grated lemon rind. Pour into well-oiled layer cake pans. Bake in moderate oven (375ø F) 20 minutes. Use lemon filling between layers and cover with seven-minute icing. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Gold Drops Keywords: Cakes, Butter, 1941 Prepare gold cake batter. Bake in well-oiled small muffin tins. When cold, ice with butter icing and roll in yellow coconut. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Apricot Gold Cake Keywords: Cakes, Butter, 1941 Prepare 1/2 the recipe for gold cake. Line well-oiled shallow pan with 1 cup of well-drained, cooked, and sweetened dried apricots. Pour cake batter over apricots. Bake in moderate oven (375ø F) 30 minutes. Serve hot with apricot sauce. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Gold Spice Cake Keywords: Cakes, Butter, 1941 To the recipe for gold cake add: 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp allspice 2/3 cup chopped raisins 2/3 cup chopped nuts Sift spices with flour, baking powder, and salt. Dredge raisins in 2 tablespoons of the flour. Add raisins and nuts. Pour into well-oiled loaf pan. Bake in moderate oven (375ø F) about 40 minutes. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: White Cake Keywords: Cakes, Butter, 1941 1 cup sugar 1/2 cup shortening 4 egg whites 1 tsp almond flavoring 2 cups cake flour 3 tsp baking powder 1/4 tsp salt 1/2 cups milk OR 1/4 cup evaporated milk diluted with 1/4 cup water Cream sugar and shortening. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to creamed sugar and shortening. Beat thoroughly. Add flavoring. Carefully fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375ø F) about 20 minutes. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Checker-Board Cake Keywords: Cakes, Butter, 1941 Prepare a white cake batter. Divide into 2 equal portions. Tint each portion with food coloring. Pour into well-oiled checker-board cake pans alternating the arrangement of the colored doughs in the pans. Bake in moderate oven (375ø F) about 20 minutes. When cool, ice and put together in checker-board pattern. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Butter Cake Keywords: Cakes, Butter, 1941 1/2 cup butter or butter substitute 1 cup sugar 2 eggs 3/4 cup milk 2 cups flour 2 tsp baking powder 1/4 tsp salt 1 tsp vanilla Cream sugar and butter. Add egg yolks and beat thoroughly. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to creamed sugar and butter. Beat thoroughly. Add flavoring. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375ø F) about 25 minutes. When cool, put layers together with peach filling. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Lady Baltimore Cake I Keywords: Cakes, Butter, 1941 1 cup butter or butter substitute 1 cup milk 3 1/2 cups cake flour 1 tsp vanilla 2 cups sugar 1/2 tsp salt 4 tsp baking powder 1 tsp orange flavoring 6 egg whites Cream butter. Add gradually sugar which has been sifted before measuring. Beat until smooth and creamy. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to first mixture. Add flavorings. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375ø F) about 35 minutes. Use fruit and nut filling between layers, and a boiled icing for top and sides. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Lady Baltimore Cake II Keywords: Cakes, Butter, 1941 1 cup butter or butter substitute 1/4 cup sweetened condensed milk 3/4 cup water 4 tsp baking powder 1 tsp vanilla 3 1/2 cups cake flour 1/2 tsp salt 1 7/8 cups sugar 6 egg whites 1 tsp orange flavoring Cream butter. Add gradually sugar which has been sifted before measuring. Beat until smooth and creamy. Sift flour, measure, and sift with baking powder and salt. Combine milk and water. Add alternately with dry ingredients to first mixture. Add flavorings. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375ø F) about 35 minutes. Use fruit and nut filling between layers and a boiled icing for top and sides. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Devil's Food Cake Keywords: Cakes, Butter, 1941 1 cup sugar 3/4 cup cocoa 1 cup milk 1 egg Combine sugar and cocoa. Add well-beaten egg. Add milk. Cook in double boiler until thick and smooth. Cool. 1 cup sugar 3/4 cup shortening 1/2 cup milk 2 eggs 2 cups cake flour 1/8 tsp salt 1 tsp baking soda 1 tsp vanilla Cream shortening and sugar. Add well-beaten eggs. Beat thoroughly. Sift flour, measure, and sift with baking soda and salt. Add alternately with milk to creamed shortening and sugar. Add flavoring. Add cocoa mixture which ha been well cooled. Beat thoroughly. Pour into well-oiled layer cake pans. Bake in moderate oven (375ø F) about 20 minutes. Use seven-minute icing or fudge icing between layers and over top. Mrs. Charles Kanallakan, Jerseyville, IL. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sour Milk Devil's Food Cake Keywords: Cakes, Butter, 1941 2 cups brown sugar 1/2 cup shortening 2 eggs, well beaten 1 cup whey or sour milk 1 tsp baking soda 1 tsp baking powder 1/2 cup cocoa 1 tsp vanilla 1/4 tsp salt 2 1/2 cups flour Cream sugar and shortening. Add eggs and beat thoroughly. Add flavoring. Sift flour, measure, and sift with baking soda, baking powder, cocoa, and salt. Add dry ingredients alternately with whey or sour milk to first mixture. Blend thoroughly but lightly. Allow to stand a few minutes. Pour into well-oiled layer cake pans. Bake in moderate oven (375ø F) about 20 minutes. Put layers together with chocolate fudge icing containing chopped raisins. Olive C. Leary, Hastings. MI. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Potato Devil's Food Cake Keywords: Cakes, Butter, 1941 1/4 cup shortening 2 1/4 squares unsweetened chocolate 1 egg 6 Tbsp evaporated milk 2 tsp baking powder 1 tsp vanilla 1 cup sugar 1/2 cup mashed potatoes 1/4 tsp salt 1 1/4 cups flour 1/2 cup chopped nuts Cream shortening. Add sugar, chocolate, which has been melted over hot water, and mashed potatoes. Beat thoroughly. Add egg yolk and milk. Sift flour, measure, and sift with baking powder and salt. Beat thoroughly. Add nuts and flavoring. Fold in stiffly beaten egg white. Pour into well-oiled layer cake pans. Bake in moderate oven (375ø F) 25-30 minutes. Mrs. H.E. Chrisman, Scottsbluff, NE. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Mahogany Cake Keywords: Cakes, Butter, 1941 1 1/2 cups sugar 1 cup butter or butter substitute 1 tsp baking soda 1/2 cup cocoa 1/4 tsp salt 3 eggs 1 cup sour milk 2 cups cake flour 1/2 cup chopped raisins 1/2 cup chopped nuts Cream sugar and butter. Add egg yolks. Beat thoroughly. Sift flour, measure, and sift with baking soda and salt. Combine sifted dry ingredients and 1/2 cup sour milk with first mixture. Combine 1/2 cup sour milk with cocoa and heat over hot water until cocoa is melted. Cool. Add to cake batter. Add raisins, which have been dredged in 2 tablespoons of the flour, and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375ø F) about 25 minutes. Ice with mahogany icing. Mrs. R.B. Bumgartner, Adona, AR. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sour Milk Spice Cake Keywords: Cakes, Butter, 1941 1 1/2 cups brown sugar 2 eggs, well beaten 1 tsp cinnamon 1 cup sour milk 2 tsp baking powder 1 cup raisins 1/2 cup shortening 1 tsp nutmeg 1/2 tsp cloves 1/2 tsp baking soda 1/2 tsp salt 2 3/4 cups flour Cream shortening and sugar. Add eggs. Beat thoroughly. Sift flour, measure, and sift with spices, salt, baking powder, and baking soda. Combine sifted dry ingredients and milk alternately with creamed sugar and shortening. Beat thoroughly. Add raisins which have been dredged in 2 tablespoons of the flour. Pour into well-oiled loaf pan. Bake in moderate oven (375ø F) 40-50 minutes. If desired 1 1/2 cups soy or lima bean flour may be substituted for 1 1/2 cups white flour. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cream Cake Keywords: Cakes, Butter, 1941 1 cup sugar 1/3 cup sweet cream 4 eggs, well beaten 1/8 tsp salt 1 1/4 cups cake flour 2 tsp baking powder 1 tsp lemon flavoring Sift flour, measure, and sift with baking powder and salt. Combine sugar, eggs, and cream. Stir until well blended. Add flavoring. Add sifted dry ingredients. Beat 5 minutes. Pour into well-oiled, shallow pan. Bake in moderate oven (375ø F) about 30 minutes. Mrs. Louis Linke, Paragould, AR. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Nun's Cake Keywords: Cakes, Butter, 1941 Prize winning recipe 1 cup butter or butter substitute 1 1/2 cups powdered sugar 5 egg yolks 2 egg whites 3/4 cup milk 3 cups cake flour 2 1/2 tsp baking powder 1/4 tsp salt 3 tsp caraway seed 2 tsp rose water flavoring 1/2 tsp cinnamon flavoring Cream butter. Add sugar and yolks of eggs. Beat thoroughly. Stir in unbeaten whites of eggs and beat mixture. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to first mixture. Sprinkle in caraway seed, beat well, and add flavorings. Pour into well-oiled loaf pan. Bake in moderate oven (375ø F) 1 hour. Substitute 1 teaspoon vanilla flavoring for caraway seed, rose water, and cinnamon if desired. Mrs. C.E. Beam, Statesville, N.C. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Unleavened Seed Cake Keywords: Cakes, Butter, 1941 1 cup butter 2 cups sugar 4 eggs 1/2 cup milk OR 2 Tbsp sweetened condensed milk diluted with 6 Tbsp water 1/2 tsp salt 1/2 cup chopped nuts 1 tsp vanilla OR 1 tsp almond flavoring 1/8 tsp mace 1 tsp caraway seed 1/2 cup chopped candied orange peel 3 cups flour Cream butter and sugar, add well beaten egg yolks and milk. Add flavoring and mace. Sift flour, measure, and sift with salt. Add caraway seed, candied orange peel, and nuts to first mixture. Beat thoroughly. Fold in stiffly beaten egg whites. Pour into well-oiled loaf pan. Bake in slow oven (350ø F) about 1 hour. Florence Taft Eaton, Concord, MA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Orange Cake Keywords: Cakes, Butter, 1941 Prize winning cake 1 1/4 cups sugar 1 orange 1/2 cup shortening 2 eggs, well beaten 1/2 tsp salt 1 tsp baking soda 1 cup pitted dates OR 1 cup raisins 2 cups cake flour 1 cups sour milk 1/2 tsp baking powder Combine 1/4 cup sugar and orange juice. Stir until sugar is dissolved. Cream 1 cup sugar with shortening. Add eggs. Sift flour, measure, and sift with baking powder, baking soda, and salt. Add alternately with milk to first mixture. Add dates or raisins which have been ground with orange rind. Mix until well blended. Pour into well-oiled loaf pan. Bake in moderate oven (375ø F) about 45 minutes. Pour orange juice and sugar over cake before removing from pan. Mrs. Walter T. Palmer Jr., Collingswood, N.J. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Fig Cake Keywords: Cakes, Butter, 1941 Prize winning recipe 1 1/2 cups sugar 3/4 cup butter 1 cup milk 4 egg whites 1 1/2 cups chopped figs 1 Tbsp molasses 3 cups flour 1/2 tsp salt 4 tsp baking powder 1 tsp lemon flavoring 1 tsp cinnamon Cream sugar and butter. Add milk. Sift flour, measure, and sift with salt and baking powder. Add 1/2 flour. Fold in stiffly beaten egg whites, remainder of flour, and flavoring. Add molasses, cinnamon, and figs, which have been dredged in 2 tablespoons of the flour, to 2/3 of the mixture. Pour into well-oiled and slightly floured tube pan alternating spoonfuls of the light and dark mixture. Bake in moderate oven (375ø F) about 55 minutes. Mabel C. Hamlett, Holland, MO. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Fig Ginger Cake Keywords: Cakes, Butter, 1941 1 cup sugar 1/2 cup shortening 2 eggs 1 cup corn sirup 1/2 cup sour milk 3 cups cake flour 1 tsp baking powder 1 tsp ginger 1/2 tsp cloves 1/2 tsp cinnamon 1 tsp lemon flavoring 1 1/2 cups cooked dried figs 1/2 cup chopped nuts 1/2 tsp salt 1 tsp baking soda Boil figs 10 minutes, drain, and slice fine. Cream sugar and shortening, add beaten eggs and sirup. Sift flour, measure, and sift with baking powder, baking soda, salt, and spices. Add alternately with milk to first mixture. Add flavoring, figs, and nuts. Beat thoroughly. Pour into well-oiled layer cake pans. Bake in moderate oven (375ø F) about 20 minutes. Ice with ginger icing. If desired 1 1/2 cups soy or lima bean flour may be substituted for 1 1/2 cups white flour. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Fig Raisin Cake Keywords: Cakes, Butter, 1941 1 cup chopped figs 1 cup raisins 1 cup boiling water 1/2 cup shortening 1 cup brown sugar 2 tsp baking powder 2 tsp cinnamon 1/4 tsp salt 2 eggs, well beaten 2 cups flour Pour boiling water over raisins and figs and allow to stand while preparing other ingredients. Cream shortening and sugar. Add eggs. Sift flour, measure, and sift with baking powder, cinnamon, and salt. Add alternately with fruit mixture to creamed sugar and shortening. Beat thoroughly. Pour into well-oiled loaf pan. Bake in moderate oven (375ø F) about 40 minutes. Mrs. Drew Armond, Platteville, WI. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sour Cream Raisin Cake Keywords: Cakes, Butter, 1941 1 cup sour cream 1 cup sugar 2 eggs 2 cups flour 1/2 tsp baking soda 1/2 tsp salt 1 cup chopped raisins 1 tsp nutmeg 1/2 tsp cloves 1 tsp vanilla 1 tsp baking powder 1 tsp cinnamon Combine sugar, sour cream, and well-beaten egg yolks. Sift flour, measure, and sift with baking soda, salt, baking powder, and spices. Combine with first mixture. Add raisins which have been dredged in 2 tablespoons of the flour. Add flavoring. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375ø F) about 30 minutes. Put almond filling between layers. Grace Viall Gray, Glen Ellyn, IL. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sour Cream Prune Cake Keywords: Cakes, Butter, 1941 1 1/2 cups brown sugar 1 cup thick sour cream 1/4 cup cold water 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cups cake flour 2 eggs, well beaten 1 cup uncooked pitted prunes 2 tsp baking powder 1 tsp cinnamon 1 tsp cloves 1 tsp nutmeg Combine eggs, sugar, cream, and water. Mix well. Sift flour, measure 1 1/4 cups, and sift with baking powder, baking soda, salt, and spices. Add to first mixture. Beat thoroughly. Add prunes which have been cut in small pieces and dredged in 1/4 cup of the sifted flour. Pour into well-oiled loaf pan. Bake in moderate oven (375ø F) about 45 minutes. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Apple Sauce Spice Cake Keywords: Cakes, Butter, 1941 1/2 cup shortening 1 1/2 cups thick sweetened apple sauce 1 tsp baking soda 1 cup sugar 4 eggs, well beaten 1/4 cup sour milk 2 1/2 cups flour 1 tsp cinnamon 1/2 tsp allspice 1 tsp nutmeg 3/4 tsp salt Cream shortening and sugar. Add eggs and apple sauce. Beat thoroughly. Sift flour, measure, and sift with baking soda, salt, and spices. Add alternately with milk to first mixture. Beat thoroughly. Pour into well-oiled loaf pan. Bake in moderate oven (375ø F) about 45 minutes. Mrs. B.F. Edmondson, Mankato, MN. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Jam or Jelly Cake Keywords: Cakes, Butter, 1941 Substitute 1 1/2 cups thick jam or jelly for apple sauce in apple sauce spice cake. Complete recipe in manner indicated. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Mince-Meat Upside-Down Cake Keywords: Cakes, Butter, 1941 1 egg, well beaten 1/2 cup sugar 1 cup flour 1 1/2 tsp baking powder 1/8 tsp salt 1/2 cup brown sugar 1 tsp vanilla 2 Tbsp shortening 1 1/2 cups mince-meat 2 Tbsp butter or butter substitute 1/3 cup milk Cream 1/2 cup white sugar with shortening. Add egg. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk, to first mixture. Add flavoring. Melt butter in heavy frying pan, or cake pan. Spread brown sugar and mince-meat, softened with 2 tablespoons of water if necessary, evenly over pan. Pour cake batter into pan. Bake in moderate oven (375ø F) 30 minutes. Invert and serve with whipped cream. Eight slices pineapple, 1 1/2 cups fresh or canned peaches, or drained and pitted cooked prunes may be substituted for the mince-meat. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Cocomalt Cake Keywords: Cakes, Butter, 1941 3/4 cups sugar 3/4 cup cocomalt 2 Tbsp melted shortening 1 egg, well beaten 3/4 cup milk 1 cup cake flour 1 tsp baking powder 1/8 tsp salt Combine sugar and cocomalt. Add shortening and egg. Beat thoroughly. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to first mixture. Pour into well-oiled loaf pan. Bake in moderate oven (375ø F) 35 minutes. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Date Cake Keywords: Cakes, Butter, 1941 1 1/2 cups oat cereal 1 1/2 cups cake flour 1/2 tsp baking soda 1/2 cup water 1 1/4 cups brown sugar 2/3 cup butter or butter or substitute 1 1/3 cups pitted and chopped dates 1 tsp vanilla Cook dates in 1/4 cup sugar and 1/2 cup water for 10 minutes. Beat to a paste and add flavoring. Mix remaining ingredients until thoroughly combined and crummy. Put 1/2 of the resulting crumbs in well-oiled loaf pan. Press down with hand. Cover with date paste. Add remainder of crumbs. Press gently again. Bake in moderate oven (350ø F) about 25 minutes. Cool and serve with whipped cream. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Honey Cake Keywords: Cakes, Butter, 1941 1/2 cup shortening 1 cup strained honey 1/2 tsp salt 1 egg, beaten 1/2 cup sour milk 2 cups flour 1 tsp baking soda 1/2 tsp cinnamon Cream shortening. Add honey and egg. Sift flour, measure, and sift with baking soda, salt, and cinnamon. Add alternately with milk to first mixture. Mix thoroughly. Pour into shallow, well-oiled pan. Bake in moderate oven (375ø F) 50 minutes. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Currant Cake Keywords: Cakes, Butter, 1941 1 cup butter or butter substitute 2 cups sugar 4 eggs 1 cup milk 3 1/2 cups cake flour 1/4 tsp salt 2 tsp cream of tartar 1 tsp baking soda 1 Tbsp grated lemon rind 1 Tbsp lemon juice 1 cup currants Cream butter and sugar. Add well-beaten egg yolks and milk. Mix thoroughly. Sift flour, measure, and sift with baking soda, salt, and cream of tartar. Add lemon juice, lemon rind, and currants which have been dredged in 2 tablespoons of the flour. Fold in stiffly beaten egg whites. Pour into well-oiled cake pans. Bake in moderate oven (375ø F) about 40 minutes. Florence Taft Eaton, Concord, MA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Eggless Cake Keywords: Cakes, Butter, 1941 1 cup sour milk 1 cup sugar 2 cups flour 1/2 cup shortening 1/4 tsp salt 1 tsp baking powder 1/2 tsp baking soda 1 tsp cinnamon 1 tsp allspice 1 tsp nutmeg Cream sugar and shortening. Sift flour, measure, and sift with baking soda, baking powder, salt, and spices. Add alternately with milk to first mixture. Beat thoroughly. Pour into well-oiled loaf pan. Bake in moderate oven (375ø F) about 45-50 minutes. Mrs. F.M. Crasse, Logan, IA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Burnt Sugar Cake Keywords: Cakes, Butter, 1941 1 1/4 cups sugar 1/3 cup butter 1/2 tsp salt 2 tsp baking powder 1/2 tsp orange flavoring 1/2 cup milk 1 3/4 cups cake flour 2 eggs 1 tsp vanilla 1/4 cup water Carmalize 1/2 cup sugar. Dissolve in water and boil until sirup is reduced to 1/4 cup. Cool. Cream 3/4 cup sugar and butter. Add egg yolks. Beat thoroughly. Sift flour, measure, and sift with baking powder and salt. Combine milk, caramel sirup, and flavorings. Add alternately with dry ingredients to first mixture. Beat thoroughly. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375ø F) about 20 minutes. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Mocha Cake Keywords: Cakes, Butter, 1941 1/2 cup shortening 1 cup brown sugar 1 3/4 cups flour 1/2 tsp baking soda 1/2 tsp allspice 1/4 tsp salt 1 cup currents 2 eggs, well beaten 1 Tbsp coffee 1/2 cup boiling water 1 tsp cinnamon 1/2 tsp cloves 1 cup raisins 1/2 cup finely sliced citron Combine coffee and boiling water. Boil 3 minutes. Strain and cool. Cream sugar with shortening. Add eggs. Beat thoroughly. Sift flour, measure, and sift with baking soda,salt, and spices, reserving 1/4 cup of the flour for dredging the fruits. Add dry ingredients alternately with coffee to first mixture. Beat until smooth. Add fruits. Mix well. Pour into well-oiled loaf pan. Bake in slow oven (350ø F) about 40 minutes. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Devonshire Cake Keywords: Cakes, Butter, 1941 3/4 cup butter 2 cups sugar 4 eggs, well beaten 1 cup milk 2 tsp baking powder 2 Tbsp shredded almonds 1 tsp rose water OR 1 tsp almond flavoring 1/4 cup candied orange peel OR 1/2 cup chopped nuts 1/2 tsp salt 3 cups cake flour Cream butter with sugar. Add eggs and beat thoroughly. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to first mixture. Add flavoring and orange peel or nuts. Pour into well-oiled loaf pan and sprinkle with shredded almonds. Bake in moderate oven (375ø F) about 40 minutes. Florence Taft Eaton, Concord, MA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Dark Fruit Cake Keywords: Cakes, Butter, 1941 1 pound butter or butter substitute 1 pound sugar 1 pound flour 10 eggs, well beaten 1 1/2 pounds currants 1 1/2 pounds raisins 1 orange, rind and juice 3/4 pound citron 1 tsp nutmeg 1 tsp allspice 1/2 tsp cloves 1 tsp cinnamon 1/2 tsp mace 1 lemon, rind and juice Cream butter. Add sugar and cream well. Add eggs, and beat thoroughly. Sift all dry ingredients. Add to butter mixture. Bet thoroughly. Wash and dry currants and raisins. Cut raisins and citron in small pieces. Dredge fruits in 1/2 cup of the flour. Add to cake mixture. Add orange and lemon juice, and rind. Mix thoroughly. Pour into well-oiled cake pans. Steam 2 1/2 to 3 hours. Bake in slow oven (325ø F) 20-30 minutes. Remove from pans when cool. Wrap in waxed paper. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: White Fruit Cake Keywords: Cakes, Butter, 1941 1 cup sugar 1/2 cup canned peach juice 3 cups cake flour 1/2 tsp baking soda 1 cup coconut 1 cup finely cut candied pineapple 1 cup candied cherries 1 tsp orange flavoring 1 cup butter 2 eggs, well beaten 6 egg whites 2 tsp baking powder 1/2 tsp salt 2 cups thinly sliced citron 1 cup chopped raisins 2 cups nuts 1 tsp lemon flavoring Cream sugar and shortening. Add eggs and beat thoroughly. Sift flour, measure. Use 1 cup flour for dredging fruits. Sift remainder with baking powder, baking soda, and salt. Add alternately with fruit juice to first mixture. Add flavorings, fruits, coconut, and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into well-oiled pan. Bake in slow oven (325ø F) about 1 hour. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Apple Sauce Fruit Cake Keywords: Cakes, Butter, 1941 2 1/3 cups thick well-drained apple sauce 1 cup shortening 4 eggs, well beaten 1 cup whole wheat flour 4 tsp baking soda 1 cup nuts, broken 3 tsp cinnamon 1 tsp mace 1 tsp allspice 1 tsp cloves 2 tsp nutmeg 2/3 cup molasses 2 cups brown sugar 6 Tbsp lemon juice 4 cups white flour 1 3/4 tsp salt 2 pounds seeded raisins 1/4 pound citron, thinly sliced Cream sugar and shortening. Add apple sauce, which has been sieved to remove all lumps, molasses, eggs, and lemon juice. Sift white flour, measure, and sift with baking soda, salt, and spices. Dredge raisins in whole wheat flour. Add white flour mixture to batter gradually. Beat thoroughly. Add dredged raisins. Put a layer of the batter into a paper-lined baking pan. Add a layer of citron and nuts, cover with a layer of the batter. Repeat, having the top layer of the batter. Bake in a slow oven (300ø to 325ø F) about 2 hours. Mrs. S.F. Caruso, Laurel, MT. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Soft Fruit Cake Keywords: Cakes, Butter, 1941 2/3 cup dried apricots 1 cup dried apples 1 cup cooked, slightly sweetened prunes 1 cup seedless raisins 3/4 cup shortening 3 eggs, well beaten 2 Tbsp shredded orange peel 1/2 tsp cinnamon 3 tsp baking powder 2 1/4 cups flour 3/4 cup water 1 cup dried figs 1/2 cup peanut butter 2 1/4 cups sugar 3/4 cup milk 1 tsp baking soda 1 tsp nutmeg 1/2 tsp cloves 2 tsp vanilla 1 tsp salt Wash apricots, cut in small pieces, add 1/4 cups sugar, and 1/4 cup water. Cover and simmer 10 minutes. Cool. Remove particles of core from apples. Cut apples in small pieces, add 1/4 cup sugar, and 1/4 cup water. Cover and simmer 10 minutes. Cool. Remove pits from prunes, and cut in small pieces. Remove stems from figs. Cut in small pieces, and add 1/4 cup water. Simmer 10 minutes. Cool. Wash raisins in hot water. Drain. Cream shortening with 1 3/4 cups sugar. Add peanut butter and mix thoroughly. Add eggs. Add milk and mix well. Sift flour, measure, and sift with other dry ingredients. Add fruits. Blend carefully. Add flavoring. Pour into large tube pan lined with oiled paper. Bake in slow oven (325ø F) 1 hour. Reduce temperature to 250ø F and continue baking 30 minutes. Maxine Elser, Palo Alto, CA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Graham Cracker Cake Keywords: Cakes, Butter, 1941 1/2 cup butter or butter substitute 1 cup sugar 3 eggs 2 tsp baking powder 3/4 cup milk 1 tsp vanilla flavoring 1 cup chopped nuts 1 pound graham crackers Cream butter and sugar. Add egg yolks. Beat thoroughly. Combine with graham cracker crumbs rolled fine, and baking powder. Add flavoring, milk, and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into well-oiled, shallow pans. Bake in moderate oven (375ø F) about 30 minutes. Serve with whipped cream. Marie Barcol, KA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Nectar Cake Keywords: Cakes, Butter, 1941 3/4 cup sugar 1/2 cup butter or butter substitute 1 egg, well beaten 1/2 cup chopped nuts 1 1/2 cups raisins 1/2 tsp vanilla 1 2/3 cups flour 1 tsp nutmeg 1 tsp cinnamon 1 tsp allspice 1 tsp baking soda 1/2 tsp salt 1 cup hot water Combine raisins and hot water. Boil 10 minutes, remove from fire, drain and cool. Save 3/4 cup of water in which raisins were cooked. Cream butter and sugar. Add egg. Sift flour, measure, and sift with baking soda, spices, and salt. Add raisins, raisin water, flavoring, and nuts. Beat thoroughly. Pour into well-oiled layer cake pans. Bake in moderate oven (375ø F) about 30 minutes. Ice with powdered sugar icing. Ann Bastias, Grass Valley, CA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Nectar Cakelettes Keywords: Cakes, Butter, 1941 1/2 cup sugar 1 egg, well beaten 1 cup flour 2 tsp baking powder 1/2 cup raisins 1/4 cup shortening 1/3 cup milk 1/8 tsp salt 1/2 tsp lemon flavoring Plump raisins by steaming. Chop. Cream sugar with shortening. Add egg and milk. Combine with raisins and flavoring. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Beat thoroughly. Pour into well-oiled muffin tins and bake in moderate oven (350ø F) 15 minutes. When cakes are cool scoop out centers and refill cavities with raisin custard. Raisin Custard: 1 cup milk, scalded 1 tsp cornstarch 1/2 cup raisins 1/2 tsp lemon flavoring Crumbs from Nectar Cakelettes 1/4 cup sugar 2 eggs 2 Tbsp sugar Mix 1/4 cup sugar and cornstarch with egg yolks. Pour into scalded milk and stir until thick. Add raisins, which have been plumped by steaming, cake crumbs, and flavoring. Remove from fire and when cool fill cakes. Make a meringue of egg whites and 2 tablespoons sugar. Cover top of each cake. Bake in slow oven (325ø F) until a delicate brown. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Butter Sponge for French Pastry Keywords: Cakes, Butter, 1941 1 egg 3 egg yolks 3 1/2 Tbsp melted butter 6 Tbsp flour 1 tsp grated lemon rind 2 1/4 Tbsp cornstarch 1 tsp baking powder 1/3 cup sugar 1 Tbsp lemon juice 1/8 tsp salt Combine eggs and sugar. Heat over hot water, beating constantly until warm (95ø F). Remove from fire and beat until cool and stiff. Add flour which has been sifted, measured, and sifted with cornstarch, salt, and baking powder. Mix as lightly as possible. Add lemon juice and rind. Add butter slowly, stirring constantly. Pour into well-oiled pan. Bake in moderate oven (375ø F) about 20 minutes. When cool cut into various shapes. Ice with different colored icing. Decorate with fancy designs of contrasting colors. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Prune Chocolate Cup Cakes Keywords: Cakes, Butter, 1941 1 1/4 cups cream 2 eggs 2 cups flour 1/2 tsp salt 1 cup cooked prunes 1 tsp vanilla 3/4 cup sugar 2 squares bitter chocolate 3 tsp baking powder Pit prunes and cut in pieces. Beat eggs until thick and creamy. Add to cream, and sugar. Mix well. Sift flour, measure, and sift with baking powder and salt. Add grated chocolate. Beat thoroughly. Add prunes and flavoring. Mix well. Pour into well-oiled muffin tins. Bake in moderate oven (375ø F) about 15 minutes. If desired, use 2 teaspoons baking powder and 1/2 teaspoon baking soda with 1 1/4 cups sour cream. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Meringue Cake Keywords: Cakes, Butter, 1941 5 egg whites 1 cup sugar 1/4 cup cocoa 1/2 tsp vanilla 1/2 cup flour 1/2 tsp cream of tartar Beat egg whites until they hold their shape. Gradually add sugar which has been sifted with cocoa, cream of tartar, and flour. Add the flavoring. Mix just enough to obtain a uniform blend of ingredients. Pour into well-oiled shallow pans. Bake in moderate oven (350ø F) about 35 minutes. Remove from oven and when cool put layers together with boiled icing. Chopped nuts or coconut may be combined with the icing. Mrs. George Starbuck, Brownington, MO. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Caraway Cakes Keywords: Cakes, Butter, 1941 1/4 cup butter or butter substitute 1 cup sugar 1 tsp lemon juice 1/4 tsp vanilla 2 eggs 1/2 cup milk 1 tsp grated lemon rind 1 1/2 cups flour 1 tsp caraway seed 1 tsp baking powder Cream sugar and butter or butter substitute. Add egg yolks. Beat thoroughly. Add lemon juice, flavoring, and grated lemon rind. Sift flour, measure, and sift with salt and baking powder. Add alternately with milk to first mixture. Add caraway seed. Mix thoroughly. Fold in stiffly beaten egg whites. Fill well-oiled muffin tins 2/3 full. Bake in moderate oven (375ø F) about 30 minutes. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Crumb Cakes Keywords: Cakes, Butter, 1941 1 cup sugar 1/2 cup shortening 2 cups flour 1/4 tsp salt 1 cup sour milk 1/2 tsp baking soda 1 tsp baking powder 1 cup chopped raisins 1 tsp cinnamon Sift flour, measure, and sift. Cream sugar and shortening. Add flour, cinnamon, and salt. Mix until crummy. Save 1/2 cup of this mixture for top of cake. Combine remainder with milk and raisins. Beat thoroughly. Add baking powder and baking soda. Pour into well-oiled loaf pan. Sprinkle with the 1/2 cup crumbs. Bake in moderate oven (350ø F) about 40 minutes. Mrs. Henry Krieger, Hastings, NE. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Peanut Cakes Keywords: Cakes, Butter, 1941 2 1/2 cups flour 1 tsp baking powder 1/3 cup butter or butter substitute 1 cup raisins 1/8 tsp salt 1/2 cup coconut 1/2 cup chopped peanuts 1 cup sugar 1 egg, well beaten 1 cup sour milk 1/2 tsp baking soda Cream sugar and butter. Add egg. Beat thoroughly. Sift flour, measure, and sift with baking powder, baking soda, and salt. Add alternately with sour milk to first mixture. Add raisins, coconut, and peanuts. Mix thoroughly. Fill well-oiled muffin tins 2/3 full. Bake in moderate oven (375ø F) 30 minutes. Ice with maple icing. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sweet Milk Doughnuts Keywords: Cakes, Doughnuts, 1941 1 cup sugar 2 Tbsp melted shortening 2 eggs, slightly beaten 1 cup milk 1/2 tsp vanilla 1 tsp salt 3 tsp baking powder 1/2 tsp cinnamon 1/2 tsp nutmeg 1/8 tsp ginger 4 3/4 cups flour 1/2 tsp lemon flavoring Combine eggs and sugar, blend carefully. Sift flour, measure, and sift with salt, baking powder, and spices. Add alternately with combined milk, shortening, and flavorings to first mixture. Chill dough. Turn onto lightly floured board and roll in sheet 1/3 inch thick. Cut with floured cutter. Fry in deep fat (365ø F) until brown. Drain on crumpled absorbent paper. Sprinkle with sugar. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Sour Milk Doughnuts Keywords: Cakes, Doughnuts, 1941 1 cup rich sour milk 1/2 tsp baking soda 1 egg, well beaten 1 cup sugar 1/2 tsp salt 1/2 tsp nutmeg 1 Tbsp melted shortening Sift flour, measure, and sift 1 cup with baking soda, salt, and nutmeg. Combine egg, sugar, shortening, sour milk, and dry ingredients. Add sufficient flour to make a soft roll dough. Chill dough. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut with floured cutter. Fry in deep fat (365ø F) until brown. Drain on crumpled absorbent paper. Sprinkle with sugar. Florence Taft Eaton, Concord, MA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Drop Doughnuts Keywords: Cakes, Doughnuts, 1941 2 cups sour milk 1 tsp baking soda 1 egg, well beaten 2 Tbsp melted shortening Flour 1/2 tsp nutmeg 1/2 tsp cinnamon 1 cup sugar 1/2 tsp salt Sift 2 cups flour, measure, and sift with baking soda, salt, cinnamon, and nutmeg. Combine shortening, egg, sugar, and milk. Add sifted dry ingredients and sufficient additional flour to make a stiff drop batter. Drop by teaspoonfuls into deep fat (365ø F). Fry until brown. Drain on crumpled absorbent paper. Sprinkle with sugar. The Household Searchlight -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Squash Doughnuts Keywords: Cakes, Doughnuts, 1941 1 cup milk 1 cup cooked squash 1/2 tsp salt 1/2 tsp cinnamon 1/2 tsp nutmeg 3 cups flour 1 1/4 cups sugar 2 Tbsp shortening 2 eggs, well beaten 1 tsp vanilla 3 tsp baking powder Cream shortening and sugar. Add eggs, squash, and flavoring. Sift flour, measure, and sift with salt, baking powder, and spices. Add alternately with milk to first mixture. Chill dough. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut with floured cutter. Fry in deep fat (365ø F) until brown. Drain on crumpled absorbent paper. Florence Taft Eaton, Concord, MA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: New England Doughnuts Keywords: Cakes, Doughnuts, 1941 1 Tbsp shortening 1 cup sugar 1 egg, well beaten 3 tsp baking powder 1 cup milk 1/2 tsp salt 2 cups flour 1/2 tsp nutmeg Cream shortening and sugar. Add egg, milk, salt, and nutmeg. Sift flour, measure, and sift with baking powder. Mix thoroughly. Add sufficient flour to make a soft roll dough. Chill dough. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut with floured cutter. Fry in deep fat (365ø F) until brown. Drain on crumpled absorbent paper. Florence Taft Eaton, Concord, MA. -End Recipe Export- -Begin Recipe Export- QuikBook version 0.96/R Beta A Title: Crullers Keywords: Cakes, Doughnuts, 1941 1 egg, well beaten 1 Tbsp melted butter or butter substitute 1/4 tsp nutmeg Flour 1/8 tsp salt 3 Tbsp sugar 1/4 tsp cinnamon Combine egg, butter, salt, sugar, and spices. Beat thoroughly. Add sifted flour to make a stiff dough. Turn onto lightly floured board. Roll in sheet 1/4 inch thick. Cut in strips 2 1/2 by 3 inches. Make 4 or 5 lengthwise gashes nearly to the ends. Run your fingers in and out of the gashes, push strips together a little, and slip into hot fat (365ø F). Fry until brown. Drain on crumpled absorbent paper. Florence Taft Eaton, Concord, MA. -End Recipe Export-