424 
A SALE 
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FULLY 
HAND 
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RIcbly made of fine 
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Fashionable kimono 
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American Agriculturist, April 26 ,1924 , 
Old Family Recipes from A. A. Readers 
Cakes that Date Back to Colonial Days. Other Kitchen Hints 
T he recent article on cake-making, 
largely contributed by Mrs. R. C. 
Kramer, has brought forth several old- 
time recipes which our readers in this 
generation have tried and found suc¬ 
cessful. 
Here is one which Mrs. Ery Camp of 
New York says has been used as “our 
family cake for three generations.” It 
bears the good historical name of 
Martha Washington Cake 
2 cups flour 1 egg 
3 teaspoons baking 1 cup milk 
powder 3 tablespoons short- 
Pinch salt ening 
1 cup sugar Flavoring 
Sift together the flour, salt and baking 
powder (or use 1 teaspoon soda and 2 of 
cream tartar in place of the latter). Then 
mix very thoroughly, as the longer it is 
mixed, the lighter and finer grained will be 
tbe cake. Next add the sugar, egg, milk, 
and melted shortening. Beat and stir 
until the mixture is smooth and full of 
bubbles. Flavor with any extract, stir 
again, and bake in layers or loaf. 
I usually use just the yolk in the cake 
and save the white for frosting. One day 
when I had company, I made a cake and 
after baking it, I happened to think that 
I had forgotten to put in the egg; but the 
cake was so light and delicious that I shall 
not be afraid to make a cake now when 
my egg basket is empty. 
I remember an old lady who lived near 
my mother, who added a tablespoon of 
clean, fluffy snow whenever she could get 
it, in place of the egg white and when I 
try this the cake always seems to be 
lighter. 
Another Traditional Recipe 
Another reader who is a frequent con¬ 
tributor to the American Agriculturist 
household columns, Mrs. Pauline Carmen, 
sends in a recipe for gingerbread which she 
says was originated by Mrs. George Wash¬ 
ington, in honor of LaFayette on his 
visit to the struggling American colonies. 
Naturally enough it bears his name. 
LaFayette Gingerbread 
Cream together 1 cup butter, 1 cup 
sugar and 1 pint molasses. Then add 4 
tablespoons ginger and 1 tablespoon each 
of the following: Cinnamon and mace and 
the grated rind of an orange or lemon. 
Add the well-beaten yolks of six eggs and 
pint milk, beating in six cups flour, 
alternately with the milk. A cup of 
raisins or nut meats may be added. Add 
the stiffly beaten egg whites last and 1 
teaspoon soda, dissolved in a little water. 
Mrs. Carmen has passed on also a very 
old recipe for sponge cake, written in the 
old-fashioned style but now brought up t.o 
date for her own use. The recipe is half a 
century old. 
Sponge Cake 
Beat two eggs till thick and lemon 
colored. Beat in 1 cup of sugar and 2 
tablespoons butter. Cream the mixture 
till it is well mixed and creamy; then add 
6 tablespoons sweet milk. Sift together 
1 large teaspoon cream of tartar, % tea¬ 
spoon soda, yi teaspoon salt and 1 heap¬ 
ing cup flour. Stir this into the mixture, 
beat well and bake 30 minutes. 
a fancy design, or decorated with nuts 
or part of it may be colored and used f 0 j 
decorating the other part. If your sugar 
has been properly boiled your cake will I 
look wonderfully appetizing and mother- 
in-law will know that you really can cook. 
Cake Frosting as Good as the 
Bakers Make 
S OME homemakers are fine cooks but 
not all of them can make good cake 
frosting from a cup of granulated sugar 
boiled in a half cup of water and added to 
the stiffly beaten white of an egg. The 
young bride who is just beginning to make 
tempting new dishes finds it especially 
hard to make this frosting so that it will 
get solid but not hard and crusty. 
When the boiling sugar will spin threads 
if dropped from a spoon, add half of it 
to the beaten egg and continue beating 
until the mixture is partly cool. 
The remaining half must be boiled 
longer, until when a drop is put into cold 
water it forms a hard ball. It is then 
ready to be added to the other part and 
beaten well until thick enough to spread 
on the cake and stay there, not run down 
into the cake plate. If it does ‘run’ then 
you have not boiled your sugar enough. 
This can be remedied by adding another 
scant half cup of sugar which has been 
boiled until it forms a very hard ball when 
dropped into cold water. J 
Of course, you must not forget the 
flavoring which may be put in when the 
mixture begins to cool. Vanilla is the 
best in this kind of icing. A half tea¬ 
spoonful will do. 
s The frosting may be put on the cake in 
Phlox Popular Flowers 
I F you want a showy, perennial plant 
that will grow quickly, bloom all 
summer and be hardy as an oak, plant 
phlox. Few plants have its range of 
color. In the sun the bright reds and 
reds with purple tints are especially 
beautiful and showy. In the shade the 
pinks and lavenders will be pure and deli¬ 
cate, but in the sun they will be discolored. 
These colors in any flower burn badly 
and must be in shade to be clear. 
You can buy the small potted plants 
of phlox from greenhouses in the spring, 
or you may purchase field-grown clumps 
one or two years old that will give a little 
more show the first season. The small j 
plants will make good clumps in a year or 
two.— Rachael Rae. 
Test Rubbers for Canning 
a ,D or poor canning rubbers can 
easily be detected, according to the 
specialists at the State Agricultural Col¬ 
lege at Ithaca, by two simple tests. 
Poor rubbers are the greatest cause of 
loss in canning. 
A good can rubber returns to its orig¬ 
inal shape after it has been stretched out 
by pulling like a rubber band. Live rub¬ 
bers will not crack when folded double 
into the shape of a half circle. 
Never use rubbers more than once. It 
is foolish economy to run the risk. 
• Don’t waste tears or language on cas¬ 
tors that keep dropping out. Fill up the 
hole with paraffin, put the castor in while 
the paraffin is still soft and never be 
troubled again. 
2, 3 and 5 lb . Cartons —It is Never Sold in Bulk 
The Coffee you can Always rely upon 
to afford Real Pleasure in the Drinking 
NONE BETTER AT ANY PRICE 
J 
JUST AN AFTERNOON’S WORK ON EACH PATTERN 
^FTER finishing the hardest work of 
the day, slip on this simple but 
becoming frock, which may be made 
of printed cotton or silk. No. 2071 
comes in sizes 16 years, 36, 38, 40, 42 
and 44 inches bust measure. It takes 
3J4 yard of 40-inch material. Price, 
12c. 
FROCK mother can start in the 
morning and have all finished 
when daughter comes home from 
school. No. 2076 is cut in sizes 6, 8, 
10,12 and 14 years. Size 8 takes 2J4 
yards of 40-inch material. Price, 12c. 
Embroidery pattern 674, 12c extra. 
JvJO. 1858 is a comfortable little 
undergarment for the child. It 
may be made with long sleeves or short 
or with large sleeveless armholes. 
No. 1858 is cut in sizes 2, 4, 6, 8, 10 
and 12 years. Size 8 requires 1 % 
yards of 36-inch material for garment 
as illustrated. Pattern, 12c. 
TUST two lengths of material — silk 
alpaca, satin, twill or cotton — are 
needed to make No. 2056. It needs 
no fitting, and is finished off easily 
with blanket stitching around the 
neck, vest and sleeves. Sizes, small, 
medium and large. Embroidery 
pattern 657, 12c extra. 
TO ORDER: Write, name, 
address, pattern numbers and 
sizes clearly, enclose proper 
remittance in either coin or 
stamps (stamps are safer) and 
send to the Pattern Depart¬ 
ment, American Agricultur¬ 
ist, 461 Fourth Avenue, New 
York City. Add 10c for our 
up-to-date catalogue of new 
styles. 
£C>1<o 
<3 05<o 
CoSl 
