tablespoonful of buttered bread crumbs, one of sugar and a little salt.
The yolks and whites of three eggs beaten separately. Pour into a well
buttered frying pan and bake twenty minutes in a hot oven.
CORN MEAL GEMS
Mrs. K. Larson
One-half cup corn meal; one cup flour; three teaspoonfuls baking powder;
one tablespoonful sugar; one tablespoonful melted butter; one-half
teaspoonful salt; three-fourths cup milk; one egg. Mix and sift dry
ingredients; add milk gradually and egg well beaten and melted butter.
Bake in hot oven in buttered gem pans for twenty-five minutes.
CORN GEMS
Josephine Hurlbut
Put two cups of corn meal into a bowl; pour over one cup of boiling
milk; add a tablespoonful butter; cover the bowl, allow the mixture to
stand until cool; add another cup of cold milk; the yolks of two eggs,
well beaten; one-half teaspoonful salt; half cupful flour, and two
teaspoonfuls baking powder. Beat thoroughly, then fold in the well
beaten whites of two eggs. Bake in gem pans in a moderately quick oven
thirty minutes.
BAKING POWDER BISCUITS
Mrs. H. B. Rairden
Thirteen tablespoonfuls flour; one teaspoonful salt; four level
teaspoonfuls baking powder; one tablespoonful lard; mix together with
milk enough to make dough.
PARKER HOUSE ROLLS
Mrs. H. R. Foster
Scald one pint of milk; one yeast cake put in warm water; two
tablespoonfuls sugar; two tablespoonfuls butter; one teaspoonful salt;
three cups flour; mix. Raise until double; then add flour to make soft
dough. Raise again, and make in roll pans and raise again. Bake in hot
oven.
OATMEAL GEMS
Mrs. Henry Crossman
Two tablespoonfuls left-over cooked oatmeal, beat in one egg, one-half
cup sweet milk, one teaspoonful baking powder, one scant cup flour,
pinch salt. Bake in hot oven in iron gem pans fifteen minutes.
LIGHT BISCUIT
Mrs. A. J. Atwater
Take a piece of bread dough that will make as many biscuit as you wish;
lay it out rather flat in a bowl; break into it two eggs, one-half cup
sugar; one-half cup butter. Mix this thoroughly with enough flour to
keep it from sticking to hands and board. Knead well for fifteen to
twenty minutes; make it into small biscuits; place in greased pan and
let rise until they are even with top of pan. Bake in quick oven for
half an hour.
POTATO BISCUIT
Mrs. H. S. Mount
One cup of milk; three potatoes (cooked and riced); one tablespoonful
lard; one teaspoonful butter; one and one-half teaspoonful salt; two
teaspoonfuls sugar. Let cool and add one cake yeast dissolved in
lukewarm water. Two eggs well beaten; four cups flour; let raise three
hours. Then roll out about one-half inch thickness. Butter, cut, turn
over with silver knife and shape like parker house rolls. Raise two
hours more and bake about ten minutes. Will make about fifty rolls.
SOUTHERN POTATO BISCUITS
Mrs. Granville Richardson
Three cups flour; three teaspoonfuls baking powder; one teaspoonful
salt; one cup hot mashed potatoes; three tablespoonfuls butter or other
shortening; one-half cup milk; one egg. Mash the potatoes through a
strainer, add salt, milk, butter or shortening and then the egg well
beaten. Beat until smooth, then sift in the flour and baking powder.
Turn on a floured board, cut with small biscuit cutter, put into hot
oven and bake twenty minutes.
"ABBIE'S" CORN BREAD
Mrs. Edward E. Swadener
One cupful corn meal; one cupful flour; one-third cupful sugar; one
teaspoonful baking powder; salt. Put these through flour sieve, add one
tablespoonful melted butter. Beat one egg very light in a cup, add
enough milk to fill the cup, stir this in the flour; then add one-half
cup more of milk. Use your judgment about quantity of milk. Bake either
in one pan or in muffin pan.
MUFFINS
Mrs. John M. Stahl
Beat three eggs and add two cupfuls milk; one quart of flour; two
heaping teaspoonfuls baking powder; one tablespoonful sugar; one
teaspoonful salt; one tablespoonful melted lard put in the last thing.
Bake twenty minutes in a hot oven. This makes eighteen muffins.
AFTERNOON TEA ROLLS
Mrs. C. N. Eastman
One cup hot mashed potatoes; one cup sugar; one cup melted butter; one
cake compressed yeast; four eggs; one cup lukewarm water; flour enough
to knead. Soak the cake of yeast in lukewarm water at noontime. Put
sugar in bowl with mashed potatoes at same time. Then at night put these
together. In the morning, add melted butter and eggs well beaten. Stir
in enough flour to knead and let rise until light. Make into small tea
rolls and let rise until very, very light. Bake twenty-five minutes in
moderate oven. Cream powdered sugar and butter to a paste and spread on
top of rolls just before serving.
OATMEAL MUFFINS
Dr. V. Racine
One and one-fourth cups cooked oatmeal; one and one-fourth cup bran
flour; two heaping tablespoonfuls white flour; one heaping teaspoonful
baking powder; one saltspoon salt; two heaping tablespoonfuls cocoanut;
one-half cupful raisins (seeded); two eggs beaten light. Mix the eggs
and cooked oatmeal; add the dry ingredients. The dough should be very
stiff. If too moist, use more bran. Bake in your gem pans or muffin
rings in a moderate oven.
BRAN MUFFINS
Josephine Hurlbut
Two cups bran; two cupfuls flour; two teaspoonfuls salt; two cupfuls
sour milk or buttermilk; one-half cup sugar; one tablespoonful
shortening; one egg; one and one-half teaspoonfuls baking soda; one
teaspoonful baking powder; one-half cup water. Beat shortening, egg and
sugar together until creamy; to the sour milk add the soda dissolved in
boiling water; then the bran, flour, salt, baking powder and the egg and
sugar mixture. Mix thoroughly and divide into buttered gem pans and bake
in a hot oven for twenty minutes. Sweet milk may be used by substituting
three teaspoonfuls of baking powder for the soda and baking powder
specified above.
MUFFINS
Mrs. Harry M. Boon
One and three-fourths cups flour; one-half cup sugar; one egg; two
teaspoonfuls baking powder and three-fourths cup milk. Stir all together
and bake in muffin tins in hot oven.
MUFFINS
Mrs. Thomas H. Iglehart
Two cups milk; two eggs; three cups flour; three spoons baking powder;
pinch salt. Beat eggs, add milk; then flour, into which baking powder
has been put. Bake in hot oven.
BLUEBERRY MUFFINS
Esther Blade
Beat one egg; add one cup sweet milk; two tablespoonfuls sugar; one
pinch of salt; one and one-half cups of flour with two teaspoonfuls
baking powder; one cup blueberries floured. Grease tins. Bake in hot
oven about twenty minutes.
MUFFINS
Mrs. George D. Milligan
Big spoonful of shortening (butter or substitute); one egg; three
tablespoonfuls sugar; one cup milk; two cups flour; three teaspoonfuls
baking powder. Bake twenty or twenty-five minutes.
COLD WATER MUFFINS
Mrs. Edward E. Swadener
One-half pint of cold water put in a bowl and break two eggs in it, beat
it until it froths; then add one cupful flour, one scant teaspoonful
salt. Bake in a moderate oven forty-five minutes.
SALLY LUNN
Mrs. J. P. Cobb
One cup milk. Quarter cup butter; one-half cup sugar; two eggs beaten
separately; teaspoonful baking powder (sifted in the flour); enough
flour to make the batter. Bake in quick oven.
FRENCH COFFEE CAKE
Mrs. H. P. Sieh
One cup butter and lard mixed; one cup granulated sugar; two eggs; one
cup milk; two cups flour (sifted); two teaspoonfuls baking powder; one
teaspoonful vanilla; or one-half teaspoonful nutmeg to suit taste. Bake
fifteen to twenty minutes.
Frosting: One-half cup granulated sugar; one tablespoonful flour; one
tablespoonful butter; one tablespoonful cinnamon; mix all together and
spread over top of cake before baking.
COFFEE CAKE
Mrs. Crouch
One egg; two tablespoonfuls each of butter and sugar; one cup milk; two
cups flour; two teaspoonfuls baking powder. Put in pan, melt two
tablespoonfuls butter and pour over the top, then sprinkle thickly with
granulated sugar and cinnamon.
CINNAMON CAKE
Mrs. C. E. Upham
One scant cup sugar; two eggs; one teaspoonful salt; one tablespoonful
fat or substitute; one cup milk; two cups flour; two teaspoonfuls baking
powder. Bake twenty minutes; take out and spread butter on top; also
cinnamon and sugar, mixed. Put back in oven one minute.
CINNAMON ROLLS
Mrs. A. J. Atwater
One quart bran; one pint graham flour; one teaspoonful salt; two
teaspoonfuls baking powder; one-half teaspoonful soda; one pint sour
milk; scant half pint molasses; one tablespoonful melted butter; one cup
nut meats. Bake one hour.
BREAKFAST PUFFS
Mrs. E. N. Wilder
One pint sour milk; one teaspoonful soda; flour enough to make stiff
enough to roll. Fry like doughnuts. Eat with syrup.
TOAST PATTY CASES
Mrs. A. J. Atwater
Cut the crust from a small loaf of baker's bread; divide into two or two
and one-half inch slices; toast on all six sides. With a sharp knife cut
around the inside edge of one side and carefully scoop out the bread,
leaving a bottom and four toast sides. You can brush the inside with
melted butter and brown if you wish or use as it is. Use as patty
shells.
YORKSHIRE PUDDING
Mrs. J. L. Putnam
Sift one even teaspoonful of salt and one of baking powder twice with a
pint of flour. Beat two eggs light and add to two cups of milk; turn in
the sifted flour and mix quickly. Have ready in a roasting pan six
tablespoonfuls of fat reserved from the drippings from the roast of
beef. Set it upon the upper grating of the oven. When it begins to
bubble hard, pour the batter into it and cook quickly. Cut into squares
and serve with the roast.
YORKSHIRE PUDDING TO SERVE WITH ROAST BEEF
Mrs. C. A. Carscadin
Two cups of flour in a bowl with half a teaspoonful salt; beat three
eggs and stir into the flour; add two cups milk; stir until smooth; turn
into a pan with some beef drippings and bake thirty to forty minutes. If
beef is placed on a rack put the pudding under the roast. Cut in squares
and serve with the roast.
POPOVERS
Mrs. W. I. Clock
One cup of flour; one-fourth teaspoonful salt; seven-eighths cup of
milk; two eggs; one-half teaspoonful of melted butter. Put all into a
bowl together and beat for five minutes with egg beater. Grease muffin
pan well, bake in hot oven for thirty minutes. Oven must not be hot
before putting popovers in.
POPOVERS
Mrs. R. F. Morrow
Three eggs; one-half teaspoonful salt--beat light; one cup flour; one
cup milk. Bake one-half hour in hot buttered tins. Makes eight popovers.
FRENCH PANCAKES
Mrs. Charles T. Daily
One cup flour; three eggs, very well beaten separately; a pinch of salt;
milk enough to make a real thin batter. Have skillet very hot and
greased and spread batter thin.
BANANA PANCAKES
Mrs. C. S. Junge
Mash three bananas to a pulp. Beat two eggs well. Add two teaspoonfuls
of sugar and pinch of salt. In two cups of sour milk put small
teaspoonful of soda. Mix all together and stir in enough flour to make a
thin batter and bake on a griddle.
RAW POTATO PANCAKES
Mrs. E. R. Hornig
Peel and grate about eight medium sized raw potatoes, add one scant
teaspoonful salt, two well beaten eggs. Mix thoroughly. Fry in lard on
hot griddle to a rich brown color on both sides.
POTATO PANCAKES
Mrs. F. B. Woodland
Boil three medium sized potatoes. Dry and mash. Add two eggs, beaten;
one cup flour; one cup milk; one-half teaspoonful salt; dash pepper; two
teaspoonfuls baking powder. Fry in buttered pan.
BREAD PANCAKES
Mrs. E. R. Hornig
Cover half a small loaf of stale bread with sour milk, let stand over
night. Add one tablespoonful salt, two teaspoonfuls soda, two eggs, and
enough flour to make proper consistency. Fry on hot griddle.
SOFT WAFFLES
Mrs. Thomas Meeks Butler
Sift together one quart of flour, two teaspoonfuls of baking powder; one
teaspoonful of sugar; one-half teaspoonful salt; mix in one
tablespoonful of butter, add two well beaten eggs. Beating the yolks
together, then the whites of the eggs to a stiff froth. Add the yolks
and one and one-half pints of milk. Add the whites of the eggs after
mixing the whole into a smooth batter not too thin and pour into well
greased irons.
WAFFLES
V. F. Hollenberger
Mix one pint flour: one pint milk to a smooth paste. Add small cup
butter, barely melted. Add to this the well beaten yolks of three eggs,
then the beaten whites. Just before baking, add one teaspoonful baking
powder, beat well for two minutes, and bake on very hot iron.
WAFFLES
Mrs. J. F. Nicols
One pint of milk; one-half cup butter; three eggs; flour enough to make
batter; salt; two heaping teaspoonfuls baking powder. Mix milk, butter,
yolks of eggs--stir, then add flour and salt. Stir in beaten whites of
eggs. Just before cooking add baking powder. Beat briskly.
WAFFLES
Mrs. Charles T. Daily
Two cups flour; two teaspoonfuls baking powder; one teaspoonful salt;
three tablespoonfuls melted butter; one and one-half cups milk; three
eggs. Sift dry ingredients, add yolks, well beaten, milk, butter and
stiffly beaten whites. Beat well and cook on a hot waffle iron, well
greased.
CARRIE WATKINS' WAFFLES
Bertha Z. Bisbee
Three eggs; two cups milk; three tablespoonfuls melted butter; three
cups flour; one teaspoonful sugar; two teaspoonfuls baking powder; pinch
of salt. Beat whites and yolks separately; add milk to yolks, then salt,
sugar and butter, then flour and baking powder. When the iron is hot,
fold in the well beaten whites of eggs and bake immediately.
GLORIFIED HOE CAKES
Mrs. Archy S. Corken
(This recipe won a $10.00 Tribune prize for wartime conservation
recipes.)
Two cups yellow cornmeal; one teaspoonful salt; three and one-half cups
buttermilk; cottage cheese; one cup flour; one tablespoonful sugar; one
teaspoonful soda; green pepper. Sift together cornmeal, flour, salt and
sugar into a bowl. Pour three cups buttermilk (or sour milk) over the
sifted ingredients, and beat well. Dissolve one teaspoonful soda in one
cup of sour milk and beat thoroughly into the butter. Spread on well
greased hot griddle and fry until little bubbles cover the surface. Turn
quickly. Have ready some cottage cheese seasoned with salt and pepper in
which has been mixed chopped green pepper or pimento. Spread one-half
inch thick on top of hoe cake. Cut cake into quarters and serve on hot
plate. This recipe makes four griddle size cakes.
AMBER SYRUP
Mrs. Harry M. Boon
One cup brown sugar; two cups granulated sugar; two cups boiling water.
Boil five minutes and when cool add ten drops vanilla. It is hard to
distinguish this from maple syrup.
CAKES
"_Now, now the mirth comes
With the cake full of plums._"
--HERRICK.
MARSHMALLOW CAKE
Mrs. J. H. Shanley
One-half cup butter; one and one-half cups sugar; two and one-half cups
flour; one-half cup milk; two level teaspoonfuls baking powder; five
eggs; one teaspoonful vanilla. Bake in layers and spread with the
marshmallow paste between layers and on top; also marshmallows cut in
half.
Marshmallow Paste: Three-fourths cup sugar; one-fourth cup milk, boiled
together six minutes. Melt one-fourth pound marshmallows, add two
tablespoonfuls water; combine with the boiled sugar and milk, add
vanilla and beat until stiff enough to spread.
GOLD CAKE
Mrs. Charles S. Daily
One and one-half cups sugar; three-fourths cup butter; four yolks of
eggs; three whites of eggs; three-fourths cup milk; two cups flour; two
teaspoonfuls baking powder; one teaspoonful flavoring. Cream butter and
sugar, then add the beaten yolks of eggs, add flavoring to this, then
add milk and flour alternately, first sifting flour and baking powder
together. Beat the whites of eggs to a stiff froth and add last, folding
them in gently. Bake in a loaf cake pan forty minutes in a modern oven.
COCOANUT CREAM CAKE
Mrs. H. S. Mount
One-half cup butter; one and one-half cup sugar; one cup cold water;
three cups sifted flour (sifted three times); two heaping teaspoonfuls
baking powder; whites four eggs beaten stiff; flavor with vanilla. Cream
butter and sugar. Add one-third water and beat thoroughly; then add one
cup flour and beat again. Add second one-third cup of water and second
cup of flour and continue beating. Into last cup of flour add baking
powder and add last one-third cup of water with the last cup of flour
and beat thoroughly. Then flavor and fold in the beaten whites of eggs;
carefully put in three layer tins. Grate a whole cocoanut. Whip one pint
of cream. After cakes are cool put whipped cream on first layer, then
cover with freshly grated cocoanut. Continue the same until the last
layer is well covered with whipped cream, and then cocoanut.
ORANGE CAKE
Mrs. Martin K. Northam
One-third cup butter; one cup sugar; grated rind of one orange; one-half
cup milk or water; one and one-half cups sifted pastry flour; two level
teaspoonfuls baking powder; yolks of two eggs, beaten light; whites of
two eggs, beaten dry. This makes two small layers.
Filling: The unbeaten white of one egg; add to this one-fourth cup
orange pulp and juice, with the rotary egg beater gradually beat in one
and one-half cups powdered sugar, beating it slowly. When that is stiff
enough to hold its shape spread upon the cake. Long beating makes this
icing spongy and white.
EGGLESS CAKE
Mrs. W. H. Muschlet
One cup apple sauce, unsweetened; one teaspoonful soda; one cup of
sugar; one-half cup butter; one and one-half cup flour--depends on
consistency of apple sauce; one teaspoonful ground cinnamon; one
teaspoonful ground allspice; one-half teaspoonful cloves; one-half
teaspoonful nutmeg; one-half cup citron, cut in small pieces; one or
over cups of nuts. Mix flour, nuts and citron well. Cream butter and
sugar till it pops; add apple sauce; which turns brown. Then add spices,
flour, nuts and citron. Bake in moderate oven in flat pan about 35
minutes, probably 40 minutes. If preferred iced, cut in squares. Make
double quantity, as the longer kept the better.
LADY BALTIMORE CAKE
Mrs. L. B. Maxwell
Take one cupful of butter; two cupfuls sugar; three and one-half cupfuls
of flour; one cupful sweet milk; whites of six eggs; two teaspoonfuls
baking powder; and one teaspoonful rose-water. Cream the butter, add the
sugar gradually, beating continually; then the milk and flavoring; next
the flour and baking powder and lastly the stiffly beaten whites of
eggs, which should be folded into the dough. Bake in three layer cake
tins in quite hot oven. To make the filling, dissolve three cups of
sugar in one cupful boiling water; cook it until it threads; then pour
it onto the stiffly beaten whites of three eggs, stirring constantly. To
this icing add one cupful of chopped raisins, one cupful of nutmeats
(pecans preferred) and five figs cut into very thin strips. This makes
enough icing for top and sides of cake.
TUTTI FRUTTI CAKE
Mrs. Wm. J. Maiden
Two tablespoonfuls butter; one cupful sugar; one cupful milk; one egg;
two cupfuls flour; two heaping teaspoonfuls baking powder; one-half
cupful dates (pitted and chopped); one-half cupful English walnuts,
chopped; one-half cupful raisins or figs (or both), chopped; three
tablespoonfuls chocolate or cocoa; one teaspoonful vanilla. This makes
two layers.
Filling: Three cupfuls 4x sugar; three tablespoonfuls cocoa; six
tablespoonfuls melted butter; six tablespoonfuls hot coffee; one
teaspoonful vanilla. Mix well and put on cake.
CREAM CAKE
Mrs. W. S. Holabird
One-half cup butter; one cup sugar; yolks of two eggs beaten light; one
and three-fourths cups sifted pastry flour; two level teaspoonfuls
baking powder; one-half cup cold water; whites of two eggs beaten dry;
flavoring to suit.
Cream Filling: One-fourth cup sifted flour; one cup hot milk; one-third
cup sugar; one-fourth teaspoonful salt; one egg beaten light; one ounce
chocolate; one teaspoonful vanilla extract. Mix flour and salt with a
very little cold milk; stir into the hot milk and cook ten minutes, add
the chocolate and stir until it is melted and evenly blended with the
flour mixture. Then beat in the egg mixed with the sugar, and lastly the
vanilla.
LADY FINGER CAKE
Mrs. C. A. Bowman
Five eggs, beaten separately; six lady fingers, browned and grated;
three-fourths cup almonds, ground fine; one cup sugar; vanilla to taste.
Mix all together, putting in stiffly beaten whites last. Bake in two
layers in moderate oven.
Filling: Yolk of one egg; one and one-half teaspoonfuls corn starch;
sugar and vanilla to taste. Spread between layers and put whipped cream
on top.
WEARY WILLY
Mrs. C. A. Carscadin
Whites of two eggs broken in a cup; enough soft butter to make the cup
half full; fill the cup with milk. Sift one and one-half cups pastry
flour; one cup sugar; two teaspoonfuls baking powder and pinch of salt.
Turn the cup of liquid into the dry ingredients, flavor and beat ten
minutes. Bake in rather slow oven in layers or loaf. If well beaten this
is a delicious, fine grained cake.
SUNSHINE CAKES
Charlotte Pangburn
Seven eggs; the whites and yolks beaten separately and very stiffly.
Then add one-fourth teaspoonful each of salt and cream of tartar; then
fold in one cup of sugar sifted three times; also one cup of flour
sifted three times, then flavoring, preferably orange flavor. Bake in a
slow oven forty-five minutes.
DELICIOUS WHITE CAKE
Mrs. W. F. Barnard
One and one-half cups sugar; one-half cup butter; one cup sweet milk;
two cups flour; one teaspoonful baking powder; whites of four eggs.
Cream sugar and butter, add milk, then flour and baking powder. Lastly,
add whites of eggs, stirring very little after whites are in.
WHITE CAKE (LAYER)
Mrs. Knap
Whites of eight eggs; one and one-fourth cups of granulated sugar;
one-half cup water; three-fourths cup butter; two and one-half cups
flour; two heaping teaspoonfuls of baking powder. Flavor.
SUNSHINE CAKE
Mary Roberts
Whites of seven eggs; yolks of five eggs; two-thirds cup flour, sifted
five times; one cup sugar; one pinch salt; one-third teaspoonful cream
of tartar; extract to taste. Beat whites very stiff, then add sugar;
beat lightly, then add yolks beat thoroughly; add flour, stir lightly;
then add extract. Put cream of tartar in eggs when half beaten.
GOOD LAYER CAKE
Mrs. H. D. Sheldon
One cup sugar; one-half cup butter; two eggs; one cup milk; two and
one-half cups flour; two teaspoonfuls baking powder; flavoring. Cream
sugar and butter, add eggs beaten lightly, then milk. Sift flour three
times before measuring, baking powder with flour in final sifting.
GOOD LAYER CAKE
Mrs. W. F. Barnard
One-half cup butter; one cup sugar; one-half cup sweet milk; three eggs,
beaten separately; one and one-half cups flour; one and one-half
teaspoonfuls baking powder. Cream butter and sugar; add milk, yolks,
flour and baking powder, and fold in whites. Bake in two layers or loaf.
GRAFTON CAKE
Mrs. Floyd E. Jennison
Beat two tablespoonfuls of butter (or substitute) to a cream; add
gradually one and one-half cups of sugar; the yolks of two eggs (beaten
light) and one cupful of warm water. Stir in two and one-half cups of
pastry flour and beat continuously for five minutes. Add two
teaspoonfuls of baking powder, one of vanilla and beat again. Now add
the stiffly beaten whites, folded in carefully. Bake in two layers.
THE ROBERT E. LEE CAKE
Mrs. Deborah Kaufman
Three eggs; one cup sugar; one-half cup hot water; one and one-fourth
cups flour; one teaspoonful baking powder; the grated rind of one
orange. Beat sugar and yolks of eggs with small portion of orange peel
and half of the beaten whites of eggs. Add hot water, and last the
sifted flour with baking powder, and pinch of salt. Bake in two layers
in hot oven.
Filling: The rest of the grated rind of orange, half cup sugar, the
remaining whites of eggs; whip together and place between layers while
cake is hot.
CRUMB CAKE
Mrs. A. Donald Campbell
One cup sugar; one cup flour; one-half cup butter; rub all together with
one-half teaspoonful cinnamon and nutmeg; one-half teaspoonful salt. Set
aside one-half cup of mixture. Then to portion left add one good sized
cup of flour, two teaspoonfuls baking powder, one-half cup of milk, one
egg. Mix thoroughly and put in baking pan and sprinkle the mixture, set
aside, on top and bake slowly.
WHEATLESS SPONGE CAKE
Sabin School