378 DR. CHASE'S RECIPES. 



Kansas Puflfe. — One cup of sugar, 3^ cup of butter, J^ cup of molasses;^ 



1 cup of sour milk, 1 tea-spoonful of soda, 1 cup of chopped raisins, and 1 cup* 

 of currants. Flavor with cloves and cinnamon. Make a little stiffer than you 

 w^ould cake and bake in little gem pans. — Ella J. Shirley, Earned, Ks. 



Remarks. — Following our National colors, or red, white and blue, it is 

 proper to give one of black and white, or the Union Jack (perhaps red and 

 white would have been better, but we take them as we find them), for the 

 Prince of Wales, by Miss E. R. Bruckman, of Tioga, 111., in Blade: 



Prince of Wales Cake.— Black part— One cup of brown sugar, % cup 

 each of butter and sour milk, 2 cups of flour, 1 cup of chopped raisins, 1 tea- 

 spoonful of soda dissolved in warm water, 1 table-spoonful of molasses, the 

 yolks of 3 eggs, 1 tea-spoonful each of cloves and nutmeg. 



White part — One cup of flour, }^ cup each of corn starch, sweet milk and 

 butter, 1 cup of granulated sugar, 2. tea-spoonfuls of baking powder, the whites 

 of 3 eggs. Bake all in 4 layers. Put together with icing, a black, then a 

 white, alternating. 



Corn Starch Cake.— Sugar, 1 cup; flour, 1 cup; corn starch, % cup, 

 milk, 3^ cup; butter, 1^ cup; whites of 3 eggs; cream of tartar, 2 tea-spoon- 

 fuls; soda, % tea-spoonful. DraECTioNs — Make same as the first, above, except 

 the cream of tartar goes into the flour, and the soda to be dissolved in the milk. 



Corn Starch Cake. — May Millbank, of Bamhart's Mills, Pa., vouches, 

 for the following: One-half cup of butter, 1 cup pulverized sugar, J^ cup of 

 milk, % cup of corn starch, 1 cup of flour, 1^ tea-spoonful of soda, whites of 



2 eggs. Directions — Make the same as the first. 



Ginger Snaps. — Brown sugar, 1 lb. (see table of number of cups to the 

 pound); butter, 1 lb. ; New Orleans molasses, 1 qt. ; Babbitt's saleratus, 1 oz. ; 

 cloves, 2 ozs.; ginger, 1 oz.; cinnamon, 2 ozs. Directions— Cream sugar, 

 butter and molasses; dissolve the saleratus in a very little hot water, and stir 

 in, then the spices, of course, all ground; then sift in winter wheat flour, to 

 make a stiff, very stiff, batter; no water, excepting the least possible to dissolva 

 the saleratus. 



Remarks. — Having to stay over night at Howard Station, III; I found so 

 nice a ginger snap on the breakfast table, I inquired how they were made, and. 

 found that they were made by a baker within a short distance of the hotel,, 

 who, upon my introducing myself, very kindly gave me the recipe, as above. 

 But in my hurry, lest being left by the cars, I missed taking his name, so I! 

 cannot give him the proper credit, which I ought to do, as bakers will very 

 seldom part with their plans, or recipes, for doing their work. He charged par- 

 ticularly that spring wheat flour, such as was generally used in liis neighborhood,, 

 would not do. Whether it is chargeable to their mills, or whether it is appli- 

 cable to all spring wheat flour, I am not aware; a test in the north-western^ 

 states will have to settle this point, as I have never had any of the flour to test 

 it with. 



Ginger Snaps, Evangeline's.— This lady says: Somebody wanted a^ 

 finger snap recipe that would stay hard, and not get soft. One cup of butter,. 



