Liberty cook book by California. State council of defense 1917-1919

Author:California. State council of defense, 1917-1919. [from old catalog]
Language: eng
Format: epub, pdf
Tags: Cookery, American, Food conservation, cbk
Publisher: [Los Angeles] Los Angeles city teachers club
Published: 1917-03-25T05:00:00+00:00

EGGLESS-BUTTERLESS-MILKLESS CAKE 1^/4 cups water 1 cup brown sugar

1 cup washed and seeded raisins

2 tablespoonfuls shaved citron % cup fat

% teaspoon salt

1/^ teaspoon grated nutmeg

l^ teaspoon cloves

1 teaspoon cinnamon

2 cups wheat flour

3 teaspoons baking powder.

Boil the water, sugar, raisins, citron and fat together for three minutes. Cool; add other ingredients. Make into drop cakes or in a loaf. Bake in slow oven—bums easily.

GINGERBREAD 21/4 cups flour ^ teaspoon salt y2 teaspoon soda iy2 teaspoons baking powder 1 teaspoon ginger 1 cup molasses

4 tablespoons fat V2 cup hot water.

Sift together the flour, salt, soda, baking powder and ginger. Mix the molasses and fat softened in y2 cup of hot water. Add the liquid to the dry ingredients and stir well. Bake in a shallow pan or in muffin pans for twenty minutes or more in a moderate oven. Shredded cocoanut or chopped almonds or peanuts may be sprinkled over the top of the gingerbread in the pans before baking.

OATMEAL COOKIES

V2 cup shortening y2 cup Karo syrup % cup molasses 1 egg 1% cups oatmeal ^ cup raisins

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