Making Cake. — Part II 1467 



Mix the first three ingredients in the order in which they are given 

 in the recipe. Stir the soda into the apple sauce, and let this mixture 

 foam over into the ingredients already mixed. Add the flour, the butter 

 which has been melted, and the raisins which have been dredged with two 

 tablespoonfuls of flour. In this cake the large amount of soda helps to 

 make the cake soft and light. The large amount of spices and fruit 

 prevent the soda from gi\4ng the cake a soapy taste. 



Boiled-raisin cake 



I cupful raisins i teaspoonful soda 



i^ cupful water i teaspoonful cinnamon 



I cupful sugar i teaspoonful nutmeg 



1 egg • I teaspoonful cloves 



2 cupfuls flour \ teaspoonful vanilla 



\ cupfiil shortening 



Boil the raisins slowly in the water until there is one cupful of water 

 left and the raisins are plump, and allow the mixture to cool. Then 

 add the sugar, egg, flour which has been mixed and sifted with the soda, 

 spices which have been wet wdth 3 teaspoonfuls of boiling water, and 

 the melted shortening. If the cake is to be eaten \\ithin a day or two, 

 the amount of shortening may be reduced to \ cupful. 



Date cake 

 1 1 cupful browTi sugar ^ teaspoonful cinnamon 



2 eggs I teaspoonful nutmeg 

 I cupful milk I teaspoonful cloves 

 if cupful flour \ teaspoonful salt 



3 teaspoonfuls baking powder \ cupfiil shortening 



\ pound dates, stoned, cut in pieces, and lightly floured 



Mix the ingredients in the order in which they are given, using method 

 II. 



ladies home journal 



English gingerbread cake 



if cupful flour \ cupful butter 



I cupful raisins i cupful molasses 



1 cupful nut meats, broken in | cupful sugar 



pieces i^ teaspoonful cinnamon 



2 eggs i^ teaspoonful cloves 



I teaspoonful soda i teaspoonful ground ginger 



