14^)^^ The Cornell Rkading-Coi'rses 



a position that a current of air will surround the cake on all sides. If 

 a chocolate-flavored cake is desired, { cupful of cocoa may be substituted 

 for I cupful of flour. 



Mock angel cake 



I cupful sugar g teaspoonful salt 



I § cupful flour I cupful scalded milk 



3 teaspoonfuls baking powder i teaspoonful vanilla 



Whites 2 eggs 



Mix and sift the sugar, flour, baking powder, and salt three times. 

 Pour the scalded milk on this mixture and stir until smooth. Add the 

 flavoring, and fold in the stiffly beaten whites of the eggs. Bake in an 

 ungreased tube cake pan in a moderate oven. This is a good cake to 

 eat with ice cream. It is better if made on the day it is to be eaten, 

 since it toughens and dries out if kept several days. 



Soft gingerbread 



I egg if cupful flour 



5 cupful sugar i teaspoonful ginger 



5 cupful New Orleans molasses i teaspoonful cinnamon 



f teaspoonful soda mixed | teaspoonful salt 



with I cupful sour milk | cupful butter 



Mix by method II; bake the cake for one half hour in a shallow, 

 paper -lined pan. 



Maggie's molasses cookies 



I egg 3 cupfuls flour 



I cupful sugar i teaspoonful cinnamon 



I cupful molasses | teaspoonful cloves 



I teaspoonful soda mixed with | teaspoonful salt 

 I cupful sweet milk I cupful butter 



I cupful lard 



Mix by method II, bake the mixture in muffin pans. 



Apple sauce cake 



I cupful sugar 1-2 cupful unsweetened apple sauce 



1 tablespoonful cinnamon 2I cupftds flour 

 ^ tablespoonful cloves | cupful butter 



2 teaspoonfuls soda i cupful raisins 



