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A rjz-o na 
Cook Book 









THE LIBRARY 

OF 

THE UNIVERSITY 
OF CALIFORNIA 

LOS ANGELES 



J 





Shredded ^VTieat Dishes 

A dainty, wholesome, appetizing meal can be prepared with 
Shredded Wheat Biscuit "in a jiffy." It is ready-cooked and ready 
to serve. You can do things with it that are not possible with any 
other "breakfast food." It is the only cereal food made in buscuit 
form. Combined with fresh or preserved fruit, or with creamed 
meats or creamed vegetables, or simply eaten as breakfast 'food 
with milk or cream, it .is delicious, nourishing and satisfying. 

Shreeded Wheat is made of the whole wheat, cleaned, cooked, 
drawn into fine porus sherds and twice baked. It is the cleanest, 
purest cereal food made in the world. Recipes for making many 
wholesome "Shredder Wheat Dishes" will be found in this book. 

SHREDDED WHEAT is made in two forms: BISCUIT, for 
breakfast or any meal; TRISCUIT the Shredded Wheat wafer, 
eaten as a toast for luncheon or any other meal with butter 
cheese or marmalades. Both the Biscuit and Triscuit should 
be heated in the oven to restore crispness before serving. .Our 
new Cook Book is sent free for the asking. 



l 



The Shredded \Vheat Company 

Nmgra Falls, N. Y. 



Copyright 1911 

by 
Williams Public Library Association 



THE 

ARIZONA 
COOK 
BOOK 




1911 

Press of the Morning Journal 
Albuquerque, N. M. 



WILLIAMS, ARIZONA. 



Williams is a thriving mountain city with a population of 
about 2,500, delightfully located in the heart of the great 
pine belt of Coconimo County, in Northern Arizona, at an alti- 
tude of 6,570 feet above sea-level. It is the terminal of the 
Grand Canyon Railway, and a commercial point on the A. T. & 
S. F. Railway. In addition to the revenue from these sources, 
there is situated in this city the largest saw-mill and box factory 
in the Southwest, which gives employment to many men. There 
are also stock ranges, copper mines and thriving ranches sur- 
rounding it. 

Williams is about sixty miles distant from, and is aptly named 
the Gateway to the Grand Canyon of Arizona, being the only 
point from which to visit this world's greatest natural wonder, 
by rail. Five miles south of the city is situated Bill Williams 
Mountain, named for that famous hunder and scout, whose 
name it bears, and whose remains lie entombed on its summit. 
The mountain is easily accessible, as the beautiful winding trail 
begins right at the edge of the city. Nearly one-fourth of Ari- 
zona is visible from the highest peak, which has an aitltude of 
ten thousand feet. 

Williams' summer climate is acknowledged to be the coolest 
and most delightful on the continent, the temperature averag- 
ing 75 degrees, the days being sunny and pleasant, and the 
nights always cool and conducive to sleep. 

Williams has one of the most modern school buildings in the 
Territory, and an efficient corps of teachers. Also a Roman 
Catholic, and a Methodist Church. 

Williams enjoys most of the modern conveniences, electric 
lights, water works, and a sewer system. The telephone ser- 
vice is also of the best. 

Williams has the latest of Fred Harvey's hotels, the Fra 
Marcos, recently constructed at an expenditure of $125,000.00, 
and its accommodations cannot be surpassed. 

Williams needs a public library. 



'We may live without poetry, music and art; 
We may live without conscience and live without heart; 
We may live without friends; we may live without books; 
But civilized man cannot live without cooks. 

He may live without books what is knowledge but grieving? 
He may live without hope, what is hope but deceiving? 
He may live without love, what is passion but pining? 
But where is the man that can live without dining?" 

Lucile. 



DIET. 



In a book of this character it wouldn't be amiss to say a few 
words on the effect of cooking on meats and vegetables. Will 
quote from the work of Frieclenwald and Ruhrah on Diet : 

"The effect of cooking on meat is to diminish its watery con- 
stituents, thus concentrating and rendering it more nutritious ; 
by this process also the extractives, as \vell as some of the fats, 
are partly removed. 

The chief loss in weight during boiling, sauteing, and pen 
broiling is due to water removed by the heat of the cooking. 
In the roasting of meats the chief loss is due to the removal of 
both water and fat. In pan broiling the losses which take 
place are very small as compared with the other methods of 
cooking. The longer time meat is cooked, and the higher tem- 
perature at which this is done, 'the greater the loss in water and 
fat, the larger pieces losing relatively less than the smaller ones. 

The important object in the cooking of vegetables is to rup- 
ture the cellulose envelop and so to soften the contained starch- 
granules. Under the influence of heat and moisture the starch 
swells and bursts its envelop, forming a paste ; this paste, in its 
turn, expands and ruptures the cellulose envelope; cooking, 
therefore, renders vegetable foods more easily digestible. 

In the cooking of meats a certain portion of the ingredients 
are lost. Unlike meats, however, vegetables become more 
watery in cooking. In this condition they are more easily acted 
upon by the gastric secretion; on the other hand, the addition 
of water in cooking so increases their buk that the motor func- 
tion of the stomach is apt to be overworked." 

DR. C. D. JEFFRIES. 



INTRODUCTORY. 



Many cooks find from experience that few recipes can be fol- 
lowed exactly and under all conditions and in all climates. 

In Northern Arizona the altitude, which 6700 feet, and the 
extreme dryness of the atmosphere affect certain articles in 
common use. For instance, salt loses its flavor when left stand- 
ing, and requires a larger quantity. This is due perhaps to the 
evaporative atmosphere. Less baking powder and shortening, 
but more flour is necessary. Cake and bread require longer 
baking and articles cooked by boiling take a much longer time 
because the boiling point is lower. Soft boiled eggs need four 
minutes, while in lower altitudes three minutes will suffice. 

This book, however, is not a high altitude cook book. We 
have endeavored to compile a book that could be utilized either 
in high or low altitudes, but of course, one must be governed to 
some extent by the locations from where the different recipes 
have been submitted. 

We have omitted flavoring of brandy or wine -in the few in- 
stances in which they were given. Otherwise the recipes stand 
just as they were received and we hope they will prove a pleasure 
and help to everyone. 

The proceeds from the sale of this book will be used in con- 
structing and maintaining a public library for our town. 

WILUAMS PUBLIC LIBRARY ASSOCIATION, 
Williams, Arizona. 



NECESSARY INFORMATION. 



"A pint is a pound the world around." 



3 teaspoons 1 tabsp. 


1 


4 tablespoons % cup 




1 cup % pint. 


1 


I round tablespoon 
butter 1 ounce. 


1 


1 solid cup butter, 
granulated sugar, 
milk, chopped 
meat ^ pound. 


1 


2 cups flour % pound. 




9 large eggs ... 1 pound 


1 


Table of Proportions. 

1 cup liquid, 3 cups for bread. 


* 



1 cup liquid, 2 cups flour for 
muffins. 

1 cup liquid, 1 cup flour for bat- 
ters. 

1 teaspoon soda to 1 pint sour 
milk. 

1 teaspoon soda to 1 cup mo- 
lasses. 

teaspoon salt to 1 quart cus- 
tard. 

1 teaspoon salt to 1 quart water, 
teaspoon salt is a pinch. 

% square inch pepper is a shake. 



HIGH AI/TITUDE RISING POWDER PROPORTIONS. 

To one quart flour use two level teaspoonfuls baking powder. 

To one cupful sour milk or cream use one-half teaspoonful 
soda. 

To one quart flour use one and one-half teaspoonfuls cream 
of tartar. 

For cake making many prefer using water instead of milk ; 
also lard rather than butter, claiming the cake will be lighter as 
well as finer grain. 



TO TEST YOUR OVEN. 

Try with a piece of paper : 

If light brown, fit for pastry. 

If dark yellow, fit for bread and heavier cakes. 

If light yellow, fit for sponge cake and lighter desserts. 



'Drink, pretty creature, drink." Wordsworth. 

BEVERAGES. 



CHOCOLATE. 

Mix two rounded tablespoons sugar, a pinch of salt, two 
squares of chocolate, one-fourth cup cold water; stir over fire 
until melted thick and smooth, add one cup boiling water. 
When ready to serve add three cupfuls scalded milk ; keep hot 
over hot water until served. Mrs. Geo. Barney, Williams, 
Ariz. 

. COFFEE. 

To a pint of boiling water add two tablespoons coffee ; let boil 
one minute, set on back of range to settle until ready to serve. 
Mrs. Geo. Barney, Williams, Arizona. 

COFFEE. 

One tablespoonful ground coffee for each cup and one 
tablespoonful for the coffee pot. Tie in a cheese cloth ; pour 
boiling water over it and let it boil up good for five minutes. 
Serve at once. When picnicing, put on fire in cold water and 
let it come to a good boil. Mrs. Wm. F. Dermont, Williams, 
Ariz. 

ICED COFFEE. 

Do not throw away the coffee left from breakfast. Strain it. 
put it into glass bottles or jars and set it on the ice to serve as 
iced coffee at luncheon or dinner. Serve with rich cream and 
granulated sugar. Contributed. 

"Coffee, which makes the politician wise 

And see through all things with Half-shut eyes." 

-Pope. 

A COCOA EGG-NOGG. 

A cocoa egg-nog is quickly made. Beat the white of one egg 
until stiff, and -add gradually, while beating constantly, one 
teaspoonful of sugar, one teaspoonful of breakfast cocoa und a 
few grains of salt. Add to one-half the mixture, while beating 
constantly, three-fourths of a cupful of cold mlik. Turn into a 
glass and pile the remaining mixture on top. Woman's Home 
Companion. 

FRUIT EGGNOG. 

One egg, three tablespoons blackberry, raspberry, strawberry 
or pineapple juice; one tablespoon cold water, one-third cup 



14 THE ARIZONA COOK BOOK 

finely crushed ice, one-half grain saccharine dissolved on one 
teaspoon water. Crush fresh fruit, and strain through a cheese- 
cloth. Beat egg slightly, add water, and fruit juice, a little at a 
time. Strain and pour this mixture over the crushed ice. 
Sweeten to taste. Contributed. 

UNFERMENTED GRAPE JUICE. 

Three quarts of grapes, one quart of water, boil strain. 
Three pounds of sugar to four quarts of juice; let come to a 
boil, bottle and seal. Mrs. Geo. A. Coles, Middletown, Conn. 

PINEAPPLE JARDINERE. 

Canned pineapple, sliced or gated and drain well ; set on ice 
and prepare one banana finely diced ; the pulp of one grape fruit 
and one-half pound white sugar and water syrup. Serve in 
glasses topping each with a cherry. If pineapple is sliced shred 
it before adding the other fruits. I. W. Bayles, \Yilliams, 
Ariz. 

LEMONADE. 

Lemonade to serve through the evening for seventy-five per- 
sons. Five dozen lemons, one doze.n oranges, one pound of 
sugar to each dozen fruit, one pint of hot water to each pound 
of sugar. After this is dissolved and cold, add the fruit juices, 
and cold water to taste. Makes about eight gallons. L. T. 
Stansell, Manistee, Mich. 

STRAWBERRY LEMONADE. 

Make lemonade according to the usual recipe and add to it 
crushed strawberries in proportion of a cup of crushed berries 
to each quart of the lemonade. The strawberries should be 
crushed into a smooth pulp and will be better if run through a 
coarse sieve. A Friend of the Cook Book. 

PINEAPPLE CUP (For Afternoon Reception). 

Put into a bowl the juice of three lemons and two oranges, 
a can of grated pineapple and one cup sugar. Let stand an hour 
then put through a fruit press ; add as much water is you desire 
and put into a large bowl with a block of ice. On top put sliced 
pineapple cut in small pieces. J. W. Baylis, Williams, Ariz. 

PUNCH. 

One quart grape juice, one quart plain water, one glass logan- 
berry jelly dissolved in hot water, one glass blackberry jelly 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 15 

dissolved in hot water ; juice from one bottle Long's preserved 
cherries. Place on ice until ready to serve. 

Prepare in separate pans : Juice from six lemons, six bananas 
cut in dice, cherries cut in halves, one-half cupful chopped al- 
monds, one-half cupful chopped walnuts, one cupful orange 
juice ,one cupful grated pineapple. Fifteen minutes before serv- 
ing put all together in punch bowl, adding sugar to taste and 
large piece of ice. Mrs. Dermont, Williams, Ariz. 

PUNCH (For Forty People). 

One dozen lemons, one dozen oragnes, one-half dozen ban- 
anas, one pint can pineapple, juice from a quart can of respber- 
ries, ten cups sugar, five quarts of water. Contributed. 

FRUIT PUNCH. 

One cup of sugar, juice of five lemons and three oranges, two 
cups of water, one cup of strong tea, one pint raspberry syrup, 
one quart of apollinaris water last. Mrs. Geo. A. Coles, Mid- 
dletown, Conn. 

RECIPE FOR ONE GALLON FRUIT PUNCH. 

Six oranges, sliced ; six bananas, sliced ; one can pineapple, 
one dozen lemons, juice; two pounds sugar, two quarts' grape 
juice, one bottle cherries, and any other fruit desired. John 
L,angowsky, Williams, Ariz. 

HALLOWE'EN PUNCH. 

Make three quarts simple syrup, five quarts sugar to one 
quart boiling water, let stand over night. Add juice of three 
dozen lemons, three dozen oranges, juice from quart can best 
pineapple, juice from one bottle Marchino cherries. Add cold 
water enough to weaken down to suit the taste. Cut pineapple 
in small pieces ; serve pineapple and cherries in each punch cup 
with tooth pick sticking in a cherry. This will serve thirty 
persons. Serve in large pumpkin. Mrs. Geo. Barney, Wil- 
liams, Ariz. 

PLAIN PUNCH. 

One quart lemon juice with one cup of sugar ; let it stand one 
hour. One quart orange juice with one cup sugar; let it stand 
one hour. One pint Welch's grape juice, two quarts water ; put 
all together, with cracked ice fifteen minutes before serving. 
Miss Margarette A. Dermont, \Yilliams, Ariz. 

PRESBYTERIAN PUNCH. 

Enough for 90 glasses. Four dozen lemons, two dozen 
oranges, two cans pineapple, using only the juice ; two cans 



16 THE ARIZONA COOK BOOK 

cherry juice, two boxes strawberries, one box cooked, 
sweetened and strained. About half as much sugar in the lem- 
ons as for lemonade, grape juice enough to give a good wine 
colour. Use the other box of berries whole, one or two in a 
glass. Mrs. B. M. Cutcheon, Manistee, Mich. 

TEA. 

Use water freshly boiled ; for mild infusions allow one-half 
teaspoon for each cup. Pour boiling water on the tea, cover 
closely; let stand for five minutes. Mrs. Geo. Barney, Wil- 
liams, Ariz. 

ICED TEA. 

One teaspoonful Monsoon, or any black tea, to each cup, with 
three extra for tea pot. Pour on boiling water ; leave on back of 
range five minutes. Strain into pitcher, allowing to cool slowly ; 
when cool, place on ice until ready to serve. Pour into goblets 
with pieces not cracked ice; serve quarters of lemon with 
each glass. Sweeten to taste. Mrs. Wm. F. Dermont, Wil- 
liams, Ariz. 

She "Are you fond of tea?" 

He "Yes; but I like the next letter better." 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 17 



BREAD 



"Now therefore I pray thee, harken thou also unto the voice of 
thine handmaid, and let me set a morsel of bread before thee; and eat, 
that thou mayest have strength, when thou goest on thy way." Bible. 

THE BREAD I BAKE. 

(By Kennett Harris.) 

You tell me that you hold me dear, 

You say that for my love you sigh; 
You're only happy when I'm near. 

Without me you would want to die. 
That's very nice, I won't deny, 

Your heart I do not want to break, 
But will you joke about my pie 

And will you scorn the bread I bake? 

I've heard of husbands who would sneer 

And scold when matters went awry. 
Who keep their wives in dread and fear, 

Who carp and grumble and decry. 
Of course, you know, I don't imply 

That such a course you're apt to take, 
But how about the chops I fry, 

And will you scorn the bread I bake? 

Perchance within one fleeting year 

You might not rate my charms so high, 
You might say that my roast was queer 

And call it tasteless, burnt and dry, 
For me all dangers you'd defy, 

You'd brave the gallows or the stake, 
But will you call my coffee lye, 

And will you scorn the bread I bake? 

L'ENVOI. 

There's this about the marriage tie: 

You'd suffer all for my sweet sake, 
But how about the hats I buy? 

And will you scorn the bread I bake? 

YEAST. 

Soak one cake yeast foam in a little warm water over night. 
In morning grate two large or three medium potatoes, add one- 
third cup sugar, heaping tablespoon salt and three pints boiling 
water. \Yhen cool, add yeast, cover well, let rise in a warm 
place ; after it rises, put in cool place. Mrs. C. Wisehart, Flag- 
staff, Ariz. 

YKAST. 

One tablespoon sugar, two-thirds teaspoon ginger, one tea- 
spooon salt, two cup? flour, one pint boiling water. Mix all 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 19 

together, boil till thick ; when cool, add yeast cake, dissolved in 
water. Mrs. Geo. A. Cole, Middletown, Conn. 

YEAST FOR BREAD. 

Into one quart of hot mashed potatoes stir one cup of flour, 
one of sugar and one-half cup salt ; when smooth add one quart 
potato water, strain through colander if lumpy; put aside to 
cool, when about lukewarm add one dissolved yeast cake. Let 
stand for two days before using. In the morning when going to 
bake use in the proportions of one cup of yeast to two of water 
and thicken with flour, let rise till light and mix stiff and finish 
same as any bread. This yeast will keep for two or three weeks 
if kept at a moderate temperature and from the light. Mrs. 
Atwood, Williams, Ariz. 

BREAD. 

To one cup yeast add one cup lake warm water and enough 
flour to make batter. Let rise. To six cups flour add two table- 
spoons salt, one-half cup sugar and two tablespoons lard, add 
yeast and enough warm water to make soft dough. Let rise 
and knead down. Let rise and make into three loaves. Let rise 
and bake in moderate oven one hour. Mrs. C. Wiseheart, Flag- 
staff, Ariz. 

BREAD. QUICK WAY. 

One pint milk, one pint water, one teaspoon salt, one table- 
spoon butter, one cake compressed yeast. Mix in flour to a soft 
paste and mix until it does not stick to moulding board ; be sure 
and not mix too stiff. Grease pan and let raise until twice the 
size, then put in pans and raise again. Bake in moderate oven. 
Mrs. Babcock, Manistee. Mich. 

Mike "Phwat's th' difference bechune a loaf of bread baked lasht 
wake and " 

Pat (Interrupting) "Och, begorra, that's sthale!" 
Mike "Do ye mane to say that's a sthale joke?" 
Pat "No; Oi mane the bread baked lasht wake is stahle!" 

BROWN BREAD. 

Two cups sour milk, one teaspoon soda, two cups sweet milk, 
one cup molasses, one teaspoon salt, three cups corn meal, two 
cups graham flour, steam three hours. This recipe should be 
divided for a small family. Mrs. C. H. Appleton, Williams, 
Ariz. 

"That," said the loaf, pointing to the oven, "is where I was bred." 



20 THE ARIZONA COOK BOOK 

BROWN BREAD. 

Three cups sour milk, two cups graham flour, two cups corn 
meal, one cup molasses, one cup raisins, two teaspoons soda; 
steam three hours or till done. Mrs. H. F. Adams, Williams, 
Ariz. 

BROWN BREAD. 

Two cups graham flour, one cup corn meal, one cup wheat 
flour, mix flour well together ; one cup New Orleans molasses, 
two cups sour milk, one and one-half cups cold coffee or water, 
one heaping teaspoon soda dissolved in sour milk, one teaspoon 
baking powder mixed well in flour, one teaspoon salt, one cup 
dry bread crumbs soaked in the sour milk ; put in well greased 
tin forms, cover closely, place in boiling water, and steam con- 
stantly four hours; place in oven few minutes to dry. Mrs. 
J. R. Treat, Flagstaff, Ariz. 

BROWN BREAD. 

One quart of Indian meal, one quart flour, one quart butter- 
milk, one-half cup molasses, one tablespoon of soda, bake one 
hour in medium oven. Mrs. Finney, Williams, Ariz. 

BROWN BREAD. 

Two eggs, three-quarters of cup of butter, one cup of sugar, 
mix together then add three-quarters of a cup of molasses, cup 
of sour milk, one teaspoonful of soda stirred into the milk, one 
tablespoonful of salt, mix with half wheat flour and half corn 
meal to a thick batter and steam three hours. Mrs. Montgom- 
ery, Williams, Ariz. 

BROWN BREAD. 

For three small loaves. Three cups graham flour, one cup 
black N. O. molasses, one cup sour milk, small teaspoon soda, 
one teaspoon baking powder, one tablespoon melted butter, 
pinch of salt ; steam three hours. Miss Retta Beasley, Flagstaff, 
Ariz. 

BOSTON BROWN BREAD. 

One cup wheat flour, two cups graham flour, one cup corn 
meal, one teaspoon salt, one-half cup molasses, one heaping tea- 
spoon soda dissolved in hot water and stirred into molasses. 
Mix with enough cold water to make a medium thin batter ; put 
in well greased moulds and steam two hours or more. Mrs. 
C. M. Glowner, Williams, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 21 

REAL BOSTON BROWN BREAD. 

One cup of graham flour, two cups Indian meal, cup and a 
half sweet milk, one cup sour milk, one cup molasses, one tea- 
spoon soda ; steam three hours without moving. Mrs. W. Pat- 
terson, Williams, Ariz. 

SOUR MILK BROWN BREAD. 

One pint corn meal, one pint graham flour, one teaspoonful 
soda, one teaspoonful salt, one cup molasses. Mix the meal with 
the flour. Mash the soda and salt before measuring; sift and 
mix thoroughly with the flour and add the sour milk and mo- 
lasses, and beat well. If not moist enough to pour, add a little 
warm water. Pour into well greased moulds or pails, filling 
only two-thirds full, cover with a tight cover also well greased. 
Steam three hours, set the pail in boiling water, keep the water 
boiling and as it boils away replenish with boiling water to keep 
it at same level. Remove the cover and place mould in oven fif- 
teen minutes to dry the crust. Mrs. Maud M. Jones, Williams, 
Ariz. 

STEAMED BROWN BREAD. 

One cup of white flour, one cup of graham flour, one cup of 
corn meal, one-half cup of molasses, one and one-third cups of 
sour milk, one teaspoon of soda, and salt. Steam four hours. 
Enough to steam in two one-pound coffee cans. Mrs. H. L/. 
Aphold, Avalon, Catalina Island. 

DUTCH BREAD. 

Take enough bread sponge for one loaf, add one cupful sugar, 
one egg well beaten; knead and set to rise. When risen last 
time, knead into a loaf, wet the top with sweet milk and sprinkle 
cinnamon over top of loaf. Miss Mary Spindler, Grand 
Rapids, Mich. 

GRAHAM BREAD, ONE LOAF. 

Three cups graham flour, one-half cup brown sugar, one and 
one-half cups sour milk, one teaspoon soda, one-half spoon of 
salt. Bake in moderate oven, try with broom straw. Mrs. Fin- 
ney, Williams, Ariz. 

GRAHAM BREAD. 

One-half teaspoonful salt, one-half yeast cake dissolved in 
lukewarm water, one quart water with the dissolved yeast cake, 
add equal amount of white and graha.m flour mixed moderately 
stiff. Set to raise. Add one cup molasses, one teaspoonful 



22 THE ARIZONA COOK BOOK 

anise seed, one small tablespoonfnl sugar. Knead moderately 
stiff with white flour. Put in pans to raise. Bake one hour 
slowly. Butter the top of the baked bread. Mrs. Chas. New- 
berg, Williams, Ariz. 

"Half a loaf is better than no bread." 
NUT BREAD. 

Two cupfuls brown sugar, two cupfuls sweet milk, four cup- 
fuls flour, one teacup (or more) English walnuts, four tea- 
spoonfuls baking powder, two eggs, a little salt. Beat eggs and 
add sugar slowly. While beating add flour, milk, baking 
powder, nuts and salt. Let stand one hour to allow flour to 
swell. Put in deep cake pans and bake in slow oven. Mrs. 
E. W. Carlson, Williams, Ariz. 

NUT BREAD. 

Four cups wheat flour, four teaspoons baking powder (heap- 
ing), one teaspoon salt, one-half cup sugar, one cup walnut 
meats (finely chopped). Mix to stiff sponge with sweet milk. 
Divide into two loaves, put in pans, raise one-half hour, bake 
fortyfive minutes. Mrs. Watson, Bay City, Mich. 

NUT BREAD. 

Beat one egg and add one cup sugar, then one and one-half 
cups sweet milk (or more). Sift together and add four heap- 
ing teaspoons baking powder and four teacups flour, one cup 
chopped walnuts. Let rise in pan fifteen minutes then bake in 
slow oven one hour. This quantity makes one loaf of bread. - 
Mrs. G. A. Pearson, Flagstaff, Ariz. 

RECIPE FOR NUT BREAD NO. 1. 

\Yhen baking bread, save one teacupful of yeast, one pint of 
lukewarm water, one egg, small portion of cinnamon to flavor, 
one cup of sugar, one teaspoon of salt, one tablespoon ful of but- 
ter, one cupful of chopped English walnuts, enough flour to 
make into loaves, let. rise, and bake in a slow oven one hour. 
Mrs. Gus Jakle, Flagstaff, Ariz. 

RECIPE FOR NUT BREAD NO. 2. 

Three even cups of flour, one cup of graham flour, one-half 
cup of sugar, one egg, one cup of chopped walnuts, four tea- 
spoofuls of baking powder, two cups of milk or a little more, 
enough milk to make dough, consistency of loaf cake. Bake 
one hour in a slow oven. Mrs. Gus Jakle, Flagstaff, Ariz. 



WILLIAMS PUBUC LIBRARY ASSOCIATION 23 

NUT BREAD. 

To one quart flour add two heaping teaspoons baking powder, 
a little salt, one tablespoon lard and enough milk to make stift 
dough ; a generous cupful of nuts and set to raise like ordinary 
bread for twenty minutes. Bake in a moderate oven and serve 
fresh. Very nice for sandwiches. Mrs. Thomas S. Haddock, 
Williams, Ariz. 

NUT LOAF BREAD. 

One cup milk, one cup nut meats, one cup sugar, one egg, 
pinch salt, four cups flour, four level teaspoons baking powder. 
Let raise twenty minutes and bake in loaves. Miss Kathryn 
Stark, Saginaw, Mich. 

QUICK NUT BREAD. 

Beat one egg, add one cup sugar and one cup sweet milk, sift 
together and add four heaping teaspoonfuls baking powder, 
four teacups flour, one teaspoonful salt, one teacup chopped 
walnuts. Let rise in pan fifteen minutes ; bake in slow oven. 
Mrs. E. P. Pooler, Flagstaff, Ariz. 

OAT MEAL, BREAD. 

Make sponge with one yeast cake, let stand over night; add 
three pints warm milk, salt, sugar, one teaspoon lard, dissolved 
in milk ; add four cups Quaker Oats, then stiffen with flour ; let 
rise the second time, make into loaves and bake one hour. 
Mrs. George Barney, Williams, Ariz. 

RYE BREAD. 

Into a quart of warm water stir as much wheat flour as will 
make a batter as for griddle cakes ; then add half a cup of home 
made yeast and let it rise over night. In the morning put about 
four quarts of rye flour in a mixing pan and into this pour the 
sponge set the night before ; also add a teaspoonful of salt and 
half a teaspoonful of soda dissolved in. a cupful of lukewarm 
water. Make into a smooth dough, adding a little warm water 
if necessary. Knead it well, cover and let stand in a warm 
place for about three hours, then knead again and make into 
four medium sized loaves. Bake for one hour in a quick oven. 
Mrs. George McDougall, Williams, Ariz. 

The tramp should never complain of hunger when he can always 
enjoy a little loaf. 



24 THE ARIZONA COOK BOOK 

SALT RISING BREAD. 

One pint of boiling water, salt, soda, and sugar about the size 
of a bean. Let stand until nearly cool, then put in flour enough 
to make a batter, and beat well. Set in kettle of warm water to 
rise. When the sponge gets light, mix like any other bread and 
put in pans and bake. Mrs. Martin Buggeln, Williams, Ariz. 

SAI/T RISING BREAD. 

Two teaspoonfuls of sweet milk put into one pint of warm 
water, add one teaspoonful of salt, and two pints of flour, beat 
smooth, place in a jar and cover. Set in warm water and place 
where it will keep warm, but not hot. When it foams and runs 
over pour into flour (four pints) and mix with a little warm 
water, a teaspoonful of lard and a pinch of salt. Knead, mold 
and let rise: Bake in a moderate oven. Mrs. K. W. Williams, 
Cynthiana, Ky. 

GRANDMOTHER'S SAI/T RISING BREAD. 

Put into a two-quart pitcher a pint of hot water and one-half 
teaspoon of salt, add three-fourths pint flour, mix well, set into 
a dish of warm water, keep this temperature until the batter has 
risen to twice its original bulk this will be in from five to eight 
hours the batter should be stirred once or twice ; then add a 
batter made of two and one-half quarts of flour and one quart of 
very warm water; if a little more flour is necessary to make a 
soft dough it may be added. Mix well and place where warm to 
raise; when light, form into loaves, keeping the dough as soft 
as can be handled. Contributed. 

"Cast your bread in the cupboard 

And in a few days 
It will come out in a pudding." 

SWEDISH RYE BREAD. 

One sieveful rye flour scalded with hot water enough to 
moisten, cover and let stand one hour; one pint potato water, 
with dissolved yeast cake, and a little white flour, set to rise 
for one hour. With this mix the scalded rye flour, adding one 
cupful sugar, one cupful molasses, one-half cupful caraway 
seed, little salt. Knead stiff with white flour, letting it rise 
twice before baking. Bake slowly one good hour. Moisten 
top with a little molasses and water. Mrs. Swan Friberg, Wil- 
liams, Ariz. 

WHOLE WHEAT BREAD. 

Two yeast cakes, two tablespoons salt, four tablespoons sugar, 
three quarts water, flour to mix soft. Dissolve yeast cakes in 



25 

one cup warm water, add salt and sugar and enough flour to 
make a good batter. Let raise over night. In morning put 
flour in bread pan and knead well. Place in warm place until 
light and knead. Repeat process three times. Mix in loaves 
and let raise until light. Bake in a moderate oven for one 
hour. Miss Theresa Francisco, Williams, Ariz. 

"Bread is the staff of life." 




L 'J~^&^GL*Lo~<-. 




/ 



26 TH ARIZONA COOK BOOK 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 27 



BREAKFAST DISHES 



"Dinner may be pleasant; 

So may social tea; 
But yet methinks the breakfast, 
Is best of all the three." \non. 

For prevention of tooth decay, and their care, use a good, 
medium bristle, tooth brush on arising and before retiring, with 
a good tooth powder as liquids and pastes are not sure to be 
good. Brush the upper teeth down and the lower ones up to 
prevent recession of the gums, using Peroxide of Hydrogen 
two or three times a week. Dr. F. H, Waite, Winslow, Ariz. 

BAKED APPLES. 

Bellefleur apples, wash, cut in halves, remove core, place 
side by side in shallow baking dish. Cover with sugar, sprinkle 
with cinnamon ; add one cup boiling water, small piece of butter 
and a few raisins on each apple. Cover all with ground English 
walnuts. Bake in hot oven until well done. Miss Bertha 
Louise Robinson, Williams, Ariz. 

BAKED APPLES. 

Remove the cores from tart apples, fill with brown sugar, 
butter (small amount), English walnuts and allspice, and bake. 
This makes a delicious luncheon dish. Mrs. F. O. Poison, 
Wiiliams, Ariz. 

SOUR CREAM BISCUITS. 

To one pint of flour add one teaspoon salt, one level teaspoon 
soda, one rounding teaspoon baking powder, mix well, and 
then add one cup thick sour cream. Have dough as soft as can 
be handled, roll thin, cut, and bake in moderate oven. Mrs. 
Bertha S. Kennedy, Flagstaff, Ariz. 

SHREDDED WHEAT BISCUIT FOR BREAKFAST. 

Warm the biscuit in the oven to restore crispness don't 
burn pour hot milk over it, dripping the milk over it until the 
shreds are swollen ; then pour a little cream over the top of the 
biscuit. Or, serve with cold milk or cream, according to indi- 
vidual taste. Contributed. 

SHREDDED WHEAT BISCUIT WITH STRAWBERRIES. 

Prepare berries as for ordinary serving. Warm biscuit in 
oven before using. Cut or crush oblong cavity in top of biscuit 



WIUJAMS PUBUC IJBRARY ASSOCIATION 29 

to form basket. Fill the cavity with berries and serve with 
cream or milk. Sweeten to taste. Peaches, blackberries, rasp- 
berries, blueberries, pineapple, bananas, and other fruit, fresh 
or preserved, can be served with Shredded Wheat Biscuit in the 
same way. Contributed. 

TEA BISCUIT. 

Place in your mixing bowl two cups of wheat flour with one 
and one-half teaspoons of baking powder, well sifted; 
one-half teaspoon of salt, one tablespoon of soft butter, one 
tablespoon of soft lard mixed together with one small cup of 
sweet milk; not too stiff. Do not roll just smooth evenly with 
the hand, and use small cutter. Do not grease your tins. Bake 
about twenty minutes in a good oven. Mrs. Wm. F. Dermont, 
Williams, Ariz. 

TEA BISCUIT. 

One quart of flour with two teaspoonfuls baking powder 
and one-half teaspoonful salt ; rub in butter the size of an egg 
or more mix very soft with milk. Do not knead. Bake in a 
moderate oven. Mrs. Dermont, Williams, Ariz. 

PLAIN BUNS. 

Two cups warm milk and three eggs, one scant cup of butter, 
a little salt, one cup of sugar and one-half cake of yeast. Work 
very hard, with white flour, knead twice. Mrs. C. Lindstrom, 
Bellemont, Ariz. 

SPANISH BUNS. 

One cup sugar, three-fourths cup sour milk, one and one- 
half cups flour, two eggs, two tablespoons butter, one-half tea- 
spoon cinnamon, one-half teaspoon cloves, one-half teaspoon 
saleratus, five cents worth of walnuts, three-fourths cup raisins. 
Bake in slow oven. Mrs. Fred Terry, Milwaukee, Wis. 

FRIED APPLES FOR BREAKFAST. . 

An appetizing dish for breakfast is fried apples and bacon. 
Cut the apples into eighths and core, but do not pare. Put them 
into a frying pan with a little water, just enough to cover, and 
let them boil until nearly tender. In the meantime fry the bacon 
and remove it from the frying pan and lay around the edge of 
a platter. Pour out some of the bacon grease, leaving enough 
in the pan to fry the apples, which are turned into the bacon 
pan and fried to a delicate brown. When done pile them in the 
center of the platter, letting the bacon form a border. Con- 
tributed. 



30 THE ARIZONA COOK BOOK 

STUFFED APPLES. 

Pare and take out center and fill with chopped walnuts, sugar 
and butter, sprinkle with cinnamon, put in a pan with a little 
water and bake in a moderate oven and serve with whipped 
cream. Mrs. H. G. Schlee, Williams, Ariz. 

BEATEX BISCUIT. 

Mix one quart of flour with two tablespoons of lard and one 
teaspoonful of salt and one-half teaspoonful of baking powder 
sifted with flour. Knead into a stiff dough with equal parts of 
ice water and sweet milk, work with the hands on bread board 
and beat with a mallet until smooth and glossy or until it blisters. 
Roll, cut into shape, stick with a fork and bake in a moderate 
oven twenty-five minutes. Mrs. K. W. Williams, Cyanthiana, 
Ky. 

BUTTERMILK BISCUIT. 

One quart flour, one tablespoon lard, one-half teaspoon salt, 
teaspoon soda, and enough buttermilk to make a dough which 
may be rolled thin and cut into biscuit. Bake in a hot oven. 
Mrs. Roy Perkins, Williams, Ariz. 

DROP BISCUIT. 

Two cups of flour sifted twice, one cup of milk, one-fourth 
cup of butter or lard, one teaspoon of baking powder, one-half 
teaspoon of salt. Mix lightly and drop from tablespoon on pan 
lightly greased with butter. Bake in a quick oven. Mrs. Ross 
Barnard, Williams, Ariz. 

GRAHAM BISCUIT. 

Sift together, one pint graham flour, one-half pint white 
wheat flour, one teaspoonful salt, one teaspoonful sugar, two 
teaspoonfuls baking powder ; mix thoroughly, adding two table- 
spoonfuls lard and one pint sweet milk. If this mixture is too 
stiff, use water to make into a soft dough. Turn out upon a 
floured board, pat down, instead of roll handling as little as 
possible. Cut into biscuit and bake in a steady oven. Mrs. H. 
Ritter, Williams, Ariz. 

CORX CAKES. 

One tablespoon butter, four tablespoons sugar, one egg, sepa- 
rated ; one cup milk, one cup corn meal, one cup flour, one-half 
teaspoon salt, two teaspoons baking powder. Mrs. T. M. Rior- 
dan, Flagstaff, Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 31 

"Still let us for this golden corn, 
Send up our thanks to God." 

Whittier. 

CORN CAKE (That melts in your mouth). 

Mix one cupful of sifted flour, one-half cup corn meal, two 
level teaspoons of baking powder, one teaspoon salt, one table- 
spoon sugar, one cup milk, one well beaten egg, two tablespoons 
melted butter. Bake in quick oven twenty minutes. Mrs. Geo. 
Barney, Williams, Ariz. 

CORN BREAD. 

Two cups corn meal, one cup flour, two teaspoons baking 
powder, two cups milk, salt, two eggs. Mrs. C. Lamb, Wil- 
liams, Ariz. 

CORN BREAD. 

One-half cup sugar, one tablespoon butter, two eggs, one cup 
sweet milk, one cup corn meal, one cup wheat flour, one teaspoon 
soda, two teaspoons cream of tartar. Sift soda and cream of 
tartar with flour and meal, bake in moderate oven not over fif- 
teen or twenty minutes. Miss Eva Wheeler, Manistee, Mich. 

CORN BREAD. 

One quart sweet milk, two teaspoons baking powder, one 
teaspoon sugar, one-half teaspoon salt, one tablespoon flour, 
and corn meal to make a stiff batter. Mrs. Frank Miller, Wil- 
liams, Ariz. 

CORN BREAD. 

One quart sour milk, three eggs, one teaspoon soda, one-half 
teaspoon salt, one teaspoon sugar, one tablespoonful flour, and 
corn meal to make a stiff batter. Mrs. Frank Miller, Wil- 
liams, Ariz. 

DUTCH COFFEE CAKE. 

One quart light bread sponge, two-thirds cup sugar, two 
eggs, two large tablespoonfuls butter, one-half teaspoonful 
cinnamon ; add flour until as stiff as can be stirred with spoon, 
let raise and knead down again. Put in bake tins and pour 
melted butter over top. Sprinkle with sugar and cinnamon. 
Mrs. Gaddis, Williams, Ariz. 

GERMAN COFFEE CAKE. 

One teacup bread dough, small cup brown sugar, pint of 
milk, or milk and water, two eggs, one-half cup shortening, 
tablespoon salt ; let raise. Then add one cup currants or rais- 
ins, tablespoon cinnamon; stir stiff; put in pans, sprinkle sugar 
and cinnamon over top, let raise again and bake. Mrs. H. M. 
Stark, Williams, Ariz. 



32 THE ARIZONA COOK BOOK 

JOHNNY CAKE. 

Two eggs, one scant cup sugar, two tablespoons molasses, 
two tablespoons melted butter, one cup sour milk into which 
has been dissolved one even teaspoon soda (if milk is extra sour 
use one rounding teaspoon soda), one-half cup flour; add corn 
meal until dough is right consistency to bake. Mrs. E. E. 
Tefft, Anacortes, Wash. 

GRIDDLE CAKES (without either milk or eggs). 

Beat one level tablespoon flour smooth with a little water; 
add one-half cup boiling water, one teaspoonful sugar and one 
level tablespoon cottolene or butter; one cup cold water, one 
and a half cups flour, scant, in which sift one-half teaspoon 
salt and two teaspoons baking powder (or one of cream tartar 
and one-half of soda). Just as good as sour milk hot cakes. 
Mrs. Atwood, Williams, Ariz. 

BREAD GRIDDLE CAKES. 

One pint scalded milk, small piece of butter, one pint bread 
crumbs (not dried) soaked over night; rub through a strainer, 
add two eggs, beaten separately ; one cup flour, one-half spoon 
salt, two spoonfuls of baking powder; thin with cold milk, if 
needed. Bake slowly. Mrs. Cora Scoville, Mainestee, Mich. 

GINGER BREAD. 

One-half cup sugar, one cup molasses, one-half cup butter, 
one teaspoon ginger, cinnamon and cloves ; two teaspoons soda 
dissolved in one cup boiling water, two and one-half cups 
flour, two eggs last thing before baking. Mrs. C. Lamb, Wil- 
liams, Ariz. 

HOT CAKES (for two). 

One pint sifted flour^ two tablespoonsful corn meal ; mix 
one-fourth teaspoon salt, two-thirds teaspoon baking powder, 
-one-half teaspoon sugar; mix dry, then add sweet milk, stir- 
ring iri one egg. Beat all to a rather thin batter. Cook on hot 
griddle, serve hot with maple syrup. A. M. Graham, Williams, 
Ariz. 

CORN MEAL FRITTERS. 

Two cups sour milk, one teaspoon salt, two eggs, one table- 
spoon brown sugar, two tablespoons flour, and corn meal to 
make a moderately stiff batter. Dissolve a scant teaspoon of 
soda in a little warm water and stir into the batter. Fry and 
serve with maple syrup. Contributed. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 33 

ENGLISH GEMS. 

Cream one cup butter with two cups brown sugar ; add four 
beaten eggs, one teaspoon soda dissolved in one large cup of 
strong coffee, one cup molasses, four cups sifted flour, one- 
half teaspoon each of nutmeg, allspice, cloves and mace, two 
teaspoonfuls cream of tartar sifted with one-half cup flour, 
one cup raisins, one-half cup each currants and chopped citron. 
Mix well and fill buttered gem pans one-half full and bake. 
Serve hot with butter. Mrs. M. S. Carpenter, Hackensack, 
N. J. 

GRAHAM GEMS. 

Mix with thin cream or milk to stiff batter, one pint graham 
flour, two teaspoons baking powder, one and one-half tea- 
spoons salt, one-half teacup brown sugar (white will do), one 
egg. If cream is not obtainable, use milk and piece of butter 
size of egg. Bake in greased tins. Mrs. McDonald Robin- 
son, Williams, Ariz. 

GRAHAM GEMS. 

One and one-half cups buttermilk, one-half cup sugar, two 
tablespons butter or lard, one and one-half teaspoons soda 
(level), one teaspoon baking powder (heaping) ; thicken with 
clear graham flour. Mrs. Watson, Bay City, Mich. 

"JOLLY BOYS." 

One and one-half pints rye meal, one-half pint flour,. one- 
half cup corn meal, one egg, well beaten ; little cinnamon, little 
salt, two teaspoons baking powder, two tablespoons each of 
molasses arid sugar, and cold water enough to make a thick 
batter. Fry in deep lard or cottolene, a tablespoon at a time, 
until browned well ; and drain on paper. Contributed. 

SALLY LUXN (with Yeast). 

Pour two cups of scalded milk over two tablespoons of but- 
ter and sugar, each ; one teaspoon of salt, when lukewarm put 
in one yeast cake dissolved in one-fourth cup of warm water. 
Beat three or four eggs, add to the batter made by stirring in 
flour until stiff batter is made. Let rise, put in shallow pans 
and let rise again, then bake and serve hot. Cut as you would 
cut a pie. Mrs. K. W. Williams, Cynthiana, Ky. 

SALLY LUX. 

One pint flour, one cup sweet milk (or sour milk and soda,) 
and baking powder, one-fourth tablespoon melted butter, two 
teaspoons baking powder, two tablespoons sugar, pinch salt, two 



34 THE ARIZONA COOK BOOK 

eggs, well beaten. Bake in greased gem pans. Mrs. Mc- 
Donald Robinson, Williams, Ariz. 

SALLY LUNN (with Yeast and Eggs). 

One quart of flour, one pint of sweet milk, two tablespoons 
of sugar, one tablespoon of butter, one teaspoon of salt, two 
teaspoons of cream of tartar, one and one-half of soda. Mix 
soda and cream of tartar with milk. Put this stiff batter into 
piepans and bake in a quick oven. Pile them one a plate with 
melted butter between and cut through as you would serve a 
pie; serve hot. Mrs. K. \V. Williams, Cynthiana, Ky. 

MUFFINS. 

One egg, two tablespoonfuls melted butter, one cupful sweet 
milk, one and one-half cupfuls flour with one and one-half tea- 
spoonfuls baking powder. Bake twenty minutes or more in gem 
tins. Mrs. Dermont, Williams, Ariz. 

GRAHAM MUFFINS. 

Two cupfuls>of graham flour, one cupful wheat flour, three 
tablespoons of sugar, two teaspoons of baking powder, a pinch 
of salt, one egg, beaten well ; one cup milk. Lastly, add about 
one-half cup milk. Miss Elva Burns, Cliffs, Ariz. 

MUFFINS. 

Two cups sifted flour, four level teaspoons baking powder 
and one level teaspoon salt, two tablespoons sugar, one table- 
spoon cottolene, one egg and one cup milk. Bake in muffin 
pans. Mrs. F. W. Smith, Williams, Ariz. 

BREAKFAST MUFFINS. 

One-third cup butter, one-fourth cup sugar, one-fourth tea- 
spoon salt, one egg, three-fourths cup milk, three cups flour, 
four teaspoons baking powder. Cream the butter and sugar, 
add the beaten egg, the milk, and stir in the flour which has 
been sifted with the baking powder. Bake in buttered gem 
pans about twenty or twenty-five minutes. A Friend, Williams, 
Ariz. 

HAM MUFFINS. 

Sift together two cups of flour, one teaspoonful of salt, two 
teaspoonfuls of baking powder and one teaspoonful of sugar; 
add one cup of finely minced ham (one- fourth fat) and mix to 
a batter with one well beaten egg and one cup of milk. Put in 
heated and greased muffin tins and bake twenty minutes in a 
hot oven. Mrs. C. 'A. Collett (nee Mrs. Simpson). Cali- 
fornia. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 35 

MUFFINS. 

Two eggs, three tablespoons melted butter, two tablespoons 
corn meal, two tablespoons sugar, two teaspoons baking 
powder, one cup milk, one and one-half cups flour, pinch salt. 
Beat eggs and add last thing. Miss Mary E. Walker, Flagstaff, 
Ariz. 

ONE EGG MUFFINS. 

Two cups flour, two and one-half teaspoons baking powder, 
one-half teaspoon salt, one cup milk, one and one-half tea- 
spoons melted butter, one egg, one and one-half teaspoons 
sugar. Mix and sift dry ingredients, add milk slowly, then 
egg well beaten, and melted butter; bake in buttered gem pans 
about twenty-five minutes. If iron pans are used, heat thor- 
oughly before putting in the mixture. This amount makes 
fifteen muffins. Miss Katherine Wells, Glendale, Calif. 

RICE MUFFINS. 

Make a batter of one quart milk, three eggs, well beaten; 
one teaspoonful salt, one teaspoonful sugar, two cupfuls of 
flour with two scant teaspoonful baking powder. .Sift, mix 
thoroughly, then beat in a cupful of cold cooked rice. Beat 
very hard for five minutes and bake in a quick oven. Serve 
hot. Mrs. H. Ritter, Williams, Ariz. 

RICE MUFFINS. 

Two cups flour, three- fourths cup cooked rice (hot), two 
teaspoons baking powder, two tablespoons sugar, one cup 
milk, one egg, two tablespoons melted butter, one-half tea- 
spoon salt. Method Sift and mix flour, salt and baking pow- 
der. Beat in one-half the milk, the well beaten egg, the re- 
mainder of the milk with the rice and beat thoroughly and 
quickly ; then add the butter. Bake in hot buttered gem pans 
in a hot oven. Mrs. A. W. Richardson, Los Angeles, Calif. 

RICE MUFFINS. 

Sift two cups of flour, two teaspoonfuls of baking powder, 
half a teaspoon of salt, a scant one- fourth cup of sugar; beat 
one egg, add one cup of milk, half a cup of hot, boiled rice, 
mixed with three. tablespoons of melted butter; stir well and 
bake in muffin tins. Mrs. Geo. Barney, Williams, Ariz. 

PUFFS OR POP OVERS. 

Two cups milk, two cups flour, two eggs, beaten separately ; 
one teaspoon salt. Mix salt with flour, mix the beaten yolks 



36 THE ARIZONA COOK BOOK 

with the milk, adding slowly to make smooth batter. Lastly 
fold in the beaten whites, put batter at once in the hot greased 
gem tins, filling half full. Bake in a hot oven not over thirty 
minutes. Serve at once. Contributed, Saginaw, Mich. 

POP OVERS. 

Four eggs, two cupfuls flour and a pinch of salt, two and 
one-fourth cupfuls sweet milk. Beat eggs with Dover beater 
for ten minutes; add flour slowly and beat hard again, then 
last add milk, a little at a time. After the ingredients are all 
together, beat hard for fully five minutes. Use Dover beater 
entirely. Pour into oiled, warm tins, and bake in pretty hot 
oven for ten minutes, and have oven not quite so hot for next 
fifteen or twenty minutes. This makes twelve. Miss Char- 
lotte Wickstram, Hartford, Conn. 

POP OVERS. 

One cup flour, seventh-eighths cup milk, one-fourth teaspoon 
salt, one teaspoon melted butter, two eggs. Mix salt in flour, 
add milk slowly, then eggs and butter ; beat two to five minutes ; 
bake thirty minutes in heavy gem pans in hot oven. Mrs. E. M. 
Victor, New York, N. Y. 

POP OVERS OR MUFFINS. 

Three eggs, beaten until creamy ; one cup fresh milk, one-half 
spoonful salt, one-half spoonful baking powder, one cup flour. 
Butter deep tins and fill half full and bake. Mr.s. Wm. Wente, 
Manistee, Mich. 

POTATO PANCAKES. 

Grate six potatoes; two eggs, salt, flour to make a batter. 
Fry like other cakes. Mrs. Henriette Buggeln, Williams, Ariz. 

ROLLS. 

One quart bread flour, two good tablespoons cottolene, two 
tablespoons sugar, salt, one-half compressed yeast cake, one 
pint new milk, previously scalded and cooled. Rub cottolene 
into flour, sugar and salt, add yeast cake and beat thoroughly. 
Should be about as stiff as batter can be beaten ; raise in a closely 
covered vessel. \Yhen light, beat down thoroughly, let rise. 
Continue this process three or more times then toss lightly 
on a well floured board (but do not knead). The batter will 
shape itself into a dough which can be easily rolled. Roll about 
one-half inch thick, cut, butter one half, lap, let raise until light 
enouo-h to bake. Oven a Tittle hotter than for bread. Mrs. 

o 

T. A. Barney, New Haven, Conn. 



WILUAMS PUBIJC LIBRARY ASSOCIATION 37 

ROLLS. 

To make about sixty. One pint water, one cup yeast, one 
tablespoon salt, one tablespoon sugar, one-half cup melted but- 
ter, one-half cup melted lard, good quart flour. Start in the 
morning, kneading down when light. At 4 o'clock p. m., make 
in rolls. 

Yeast. Four tablespoons flour, two potatoes mashed, scald 
with potato water (about one quart), and when cool add yeast 
cake. Mrs. Baker, Manistee, Mich. 

ROLLS. 

Sift three teaspoonfuls of baking powder with a quart of 
flour, adding two teaspoons of sugar and one of salt. Rub 
into this a tablespoonful of butter and stir in last of all, one 
well beaten egg. Mix to a dough with two cupfuls of cold 
sweet milk, roll out to half-inch thickness and cut in rounds 
about the size of a tea saucer. Spread softened butter over the 
tops, then fold one half over the other. Put them in a baking 
pan so they do not touch each other and bake until brown in a 
hot oven. Mrs. George McDougall, Williams, Ariz. 

CINNAMON ROLLS. 

One-half yeast cake, one cup water, make sponge as for 
bread, let rise over night. In morning take one pint milk 
and warm one-half cup shortening (one-half butter and .one- 
half lard), one-half cup sugar, three eggs, beaten light. Mix 
all together with sponge. Add flour a little at a time, beat well 
until stiff enough to handle with spoon, let rise. When 
light, spread on bread board (little at a time) ; spread on but- 
ter, sugar, cinnamon and currants, roll and cut in one-inch 
strips, let rise in pans. Bake ten or fifteen minutes. When 
taken from oven spread butter, sugar, cinnamon over top. 
Mrs. John Juhl, Williams, Ariz. 

CINNAMON ROLLS. 

One pint milk, three-fourths cup butter, one cup sugar, one 
yeast cake. Stir in flour, not too stiff ; when light, work in two 
eggs ; let it raise again, roll out to an inch in thickness ; spread 
thick with butter, sprinkle plentifully with sugar, then English 
currants and cinnamon, then roll as for jelly cake. Cut off 
slice about two inches thick and let raise and bake. Mrs. 
Wente, Manistee, Mich. 

DINNER ROLLS. 

Put sauce pan on the fire with one quart rich, sweet cream ; 
one tablespoonful butter, one tablespoonful sugar, one salt- 



38 THE ARIZONA COOK BOOK 

spoonful salt. Let it come to a good scald. Remove and when 
lukewarm, add one whole yeast cake dissolved in half cup of 
the warm milk. Stir in two quarts of sifted wheat flour, a 
little at a time ; after flour is all stirred in. beat hard for fifteen 
minutes. Cover tight and keep warm. Set for four hours or 
more, then add another tablespoonful butter, one whole egg, 
then beat hard again for fifteen minutes. Set to rise for two 
hours. Grease roll tins, put light dough on the baking 
board with tiny bit of flour sprinkled over it. Roll out one- 
fourth inch thick, brush with melted butter, cut with roll cutter, 
fold double and brush top again with melted butter. Set to rise 
slowly in a warm place for two hours or more. Bake in a 
moderately hot oven for about twelve minutes ; serve hot. 
Miss Charlotte Wickstrom, Hartford, Conn. 

EGG ROLLS. 

One pint flour, one round tablespoon butter, one level tea- 
spoon salt, one heaping teaspoon baking powder, one level 
tablespoon sugar, one egg, one-half cup milk. Miss Lela Mor- 
rison, Los Angeles, Calif. 

FRENCH ROLLS. 

One pint of milk, scalded; put into it while hot one-half cup 
of sugar and one tablespoon of 'butter; when the milk is cool 
add a little salt and one-half cup of yeast or one-half yeast cake. 
Make a sponge, and when light, mix as for bread. Let it rise 
until light, punch it down with the hand and let it rise again. 
Repeat two or three times. Turn the dough on the moulding 
board and pound with rolling pin until thin enough to cut; 
spread melted butter over top, cut and fold over. Let it rise on 
tins, bake and brush with melted butter. Mrs. G. J. Shoff, 
Maine, Ariz. 

SOUTHERN ROLLS. 

Into about one pound of light bread dough, work thoroughly 
a piece of butter size of a large egg ; let rise, then shape, roll in 
melted butter and sift corn meal over; then let rise and bake in 
hot oven. Mrs. G. \Y. Glowner, Williams, Ariz. 

SQUASH ROLLS. 

One heaping tablespoon mashed squash, one egg, two table- 
spoons sugar, pinch salt, two cups flour, two teaspoons baking 
powder ; milk to make medium thick batter. Bake in muffin 
tins. : Mrs. T. A. Barney, Xew Haven, Conn. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 39 

SOUR MILK RTJSK. 

One-half cup butter, one cup sour milk, one and one-half 
cups sugar, two eggs, one-half teaspoon soda, three cups sifted 
flour, one pound raisins, one teaspoon cinnamon, one teaspoon 
cloves, a little nutmeg. Cream butter and sugar, beat eggs 
separately and add to butter and sugar. Add the soda to milk 
and alternate with the flour. Chop raisins and add. Then add 
the spices. Bake in a shallow pan in moderate oven. Serve as 
a coffee cake. This is delicious. Mrs. E. M. Smith, Thomas- 
ville, Ga. 

SWEDISH SUGAR RUSKS. 

One-half yeast cake dissolved in lukewarm water; one quart 
sweet milk, one-half teaspoonful salt, white flour enough to 
make it stiff; set to raise ; one coffeecupful sugar, one coffeecup- 
ful sweet cream, one-half coffeecupful butter, two yolks eggs, 
little Anise-seed. Knead with flour enough to put to rise in 
pans. Next day when cold, cut the loaf in two lengthwise, also 
cut in slices. Put in slow oven and bake brown. Mrs. Chas. 
Newberg, Williams, Ariz. 

SCOTCH SCONES. 

Sift one and one-half pints of flour, add a pinch of salt, one 
teaspoon soda mixed with one pint of sour milk. Mix to a soft 
dough. Lay on a well floured baking board and roll one inch 
thick. Cut with a round biscuit cutter and bake on a hot greased 
griddle until brown on both sides. Serve hot with butter. 
Miss Ann Smith, Syracuse, N.Y. 

EGG TOAST. 

Make nice toast; dip for half a minute into hot milk, well 
salted. Make cream dressing, to which add carefully the whites 
of three hard boiled eggs sliced very fine. Place this dressing 
on top of toast and sprinkle over each slice a portion of the 
grated yolks of the eggs. Serve very hot. Mrs. A. O. Wheeler, 
Manistee, Mich. 

VIENNA TOAST. 

For each small slice of bread allow one fresh egg ; beat eo-a-s 
until light and roll bread in same ; have ready on stove a frying 
pan in which put a large piece of butter ; when butter is brown, 
add bread and fry brown on both sides. To be served hot. 
Mrs. G. W. Glowner, Williams, Ariz. 



40 THE ARIZONA COOK BOOK 

WAFFLES. 

Two cups flour, one teaspoonful baking powder, one and one- 
fourth cups milk, one tablespoon butter, one-half teaspoon salt, 
three eggs beaten separately. Mix flour, baking powder and 
salt together, mix yolks (beaten) with milk, melted butter, 
flour and lastly beaten whites. Have the waffle iron clean and 
thoroughly heated on both sides, and well greased, closing the 
iron so that the grease will cover every part. Fill each section 
two-thirds full,, cook a minute or two on each side. Serve hot. 
Contributed, Saginaw, Mich. 

WAFFLES. 

Three cups flour, one teaspoon cream tartar ,one teaspoon 
salt, four eggs, well beaten; two and one-half cups milk, two 
tablespoons melted butter, one-half teaspoon soda in little hot 
water. Beat thoroughly. Enough for four or five. Mrs. C. F. 
Philbrook, Bisbee, Ariz. 

WAFFLES. 

Three pints of flour, three eggs, well beaten (separately) ; 
one level teaspoon of cream of tartar, one level teaspoonful of 
soda ; mix with sweet milk, or leave out cream of tartar, and use 
sour milk. Pour into waffle irons and bake. Mrs.'K. W. Wil- 
liams, Cynthiana, Ky. 

WAFFLES. 

One coffee cup warm milk, one tablespoon melted butter, 
beaten yolks of two eggs, pinch salt, flour to make soft batter, 
beaten whites of two eggs, two even teaspoons baking powder. 
Beat thoroughly for two or three minutes. Cook on hot waffle 
iron. Contributed. 

WAFFLES. 

Sift one and one-half cups flour into a bowl, add one-half cup 
cornstarch, two teaspoonfuls baking powder and one-half tea- 
spoonful salt. Beat up two eggs, add one and one-half cups 
milk to them, then add gradually to the flour, mix in one heap- 
ing tablespoonful melted butter. Fry on a hot, well greased 
waffle iron. Serve hot with syrup. Oswego, N. Y. 

CRISP WAFFLES. 

One quart of milk, heated, with one-fourth pound of butter, 
let cool ; add beaten yolks of four eggs ; one heaping pint of 
flour, three heaping teaspoons of baking powder, a little salt. 
Beat whites of eggs until stiff and add to latter just before 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 41 

using. Pour into hot waffle iron and cook two or three minutes 
on each side. (Large recipe.) Mrs. E. A. Coleman, Wichita, 
Kans. 

PUFFS. 

One cup of flour, one cup of sweet milk; two eggs, a little 
salt, and a little melted butter. Beat thoroughly and bake in 
muffin tins, in a slow oven for about tewenty minutes. Mrs. 
Langton, Monroe, Mich. 



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ARIZONA COOK BOOK 



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WILLIAMS PUBLIC LIBRARY ASSOCIATION 

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CAKES 



"Only Tyndall can explain 
The links between the cake and brain; 
Get your husband what he likes 
And save a hundred household strikes! 
Give him all he wants to eat, 
Make his disposition sweet." 

TO BAKE CAKE. 

How hot should the oven be for cake, and how can one tell 
when a cake is ready to be taken out ? asks Mrs. E. D. There 
is probably no other place in cooking where so much depends on 
the baking as in making cake. The fire must be sufficient to last 
through the entire baking, and yet it should not be as hot as for 
baking bread. If the oven seems too hot, leave the door open 
for a few minutes before putting in the cake. Then carefully 
watch it, and if necessary, put the asbestos baking sheets below 
and above to protect it from too great heat. Thin cakes require 
a hotter oven than those baked in loaves, and if the oven be not 
hot enough at first, or be cooled constantly during the baking, 
the cake is apt to be heavy. 

Thin cakes should bake from fifteen to twenty minutes; 
thicker ones from thirty to forty, and whichever kind you are 
baking, divide the required time into quarters. During the first 
quarter the cake should continue to rise, during the second it 
should begin to brown a little, during the third it should brown 
evently, and in the last, shrink from the pan. If the cake browns 
before rising the oven is too hot. If the cake rises in the center 
and cracks open it is too stiff with flour. In telling whether it is 
done or not, press it with your finger lightly. If it comes back it 
is apt to be done ; if the depression stays in, the cake is not en- 
tirely done ; or take it from the oven and listen to it : a pro- 
nounced ticking or wet sound means that the cake is not yet 
baked. Good Housekeeping. 

ALTITUDE CAKE. 

One cup granulated sugar, one-half cup butter, one cup milk, 
two cups flour, two teaspoons baking powder, one, two or three 
eggs, saving whites of one or two for frosting. One whole egg 
will make a good cake. Two yolks and white of one a better 
cake. Yolks of three and whites of one or two the best cake. 
Cream butter and sugar, add egg yolks and cream more, add 
baking powder to flour and alternately mix milk and flour with 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 45 

creamed mixture. Beat thoroughly, adding last, the well beaten 
whites. As a layer cake, any sort of filling may be used. An 
excellent marble cake may be made by coloring half the batter 
with melted chocolate and dropping alternate spoonfuls of white 
and brown batter in loaf pan. Cover top with chocolate icing 
and nut meats or cocoanut sprinkled on. Spices and raisins may 
be added and an excellent cake is made by adding one cup Eng- 
lish currants. Mrs. C. F. Philbrook, Bisbee, Ariz. 

HIGH ALTITUDE CAKE. 

One and one-half cups flour, one cup sugar, two level tea- 
spoons baking powder, one-fourth teaspoonful salt. Put all 
together in sifter and sift, then add two tablespoonfuls melted 
butter ; break in cup two eggs and fill up with water, add to the 
rest and beat well. Bake either in layers or loaf. 

Note. When melted butter is used, the butter should be 
melted before measuring.- Mrs. Finney, Williams, Ariz. 

ANGEL CAKE. 

Beat stiff the cold whites of twelve eggs with a pinch of salt, 
fold in not beat one and one-half tumblers granulated sugar 
gradually, one teaspoon vanilla slowly, then one tumbler flour 
which has been sifted five times with one scant teaspoon cream 
tartar. Put in- a tube pan not greased, and bake about forty 
minutes, in a moderate oven without opening the door. When 
taken from the oven, turn upside down to cool. After it drops 
from pan, frost with any plain icing. Have house and kitchen 
very quiet when baking, avoiding any draft, or the cake will 
fall. Contributed, Williams, Ariz. 

ANGEL CAKE. 

Whites of nine eggs, one and one-fourth cupfuls granulated 
sugar, one cupful flour, one-half teaspoon cream of tartar, add 
pinch of salt to the eggs before whipping; flavor to taste. Sift, 
measure and set aside the sugar and flour. Whip the eggs to a 
foam, add the cream of tartar and whip until very stiff ; add the 
sugar to this and fold in, always using a spoon; then flavor and 
fold in, then flour and fold it lightly through. Put in a moder- 
ate oven at once. It will bake in about twenty-five or thirty 
minutes; it should not take longer, as baking too long 
dries it out and makes the cake tough and dry. Always put in 
a moderate oven too hot for butter cakes, and not hot enough 
for biscuits. If the cake is properly mixed it will rise above the 
pan. When it is baked enough it begins to shrink, and should 



46 THE ARIZONA COOK BOOK 

shrink back to the level of the pan. Watch carefully at this 
stage, and when it begins to shrink, take out of the oven and in- 
vert the tin immediately, resting on the center tube; let hang 
until perfectly cold, then cut the cake loose from around the 
sides and the center tube. Knock back the slide, insert your 
knife and cut loose from the bottom; turn out. Ice with plain 
white frosting. Mrs. M. S. Carpenter, Trout Creek, Mich. 

ANGEL CAKE. 

Whites of nine large eggs, or ten small ones, one and one- 
fourth cups granulated sugar,, one cup flour, scant one-half 
teaspoon cream of tartar, a pinch of salt added to the eggs 
before whipping. Flavor to taste. Sift four times, measure 
and set aside sugar and flour, whip eggs to foam, add cream 
tartar, and whip until very stiff, add sugar and beat in (always 
using a spoon to mix cakes with), then add flour and fold it 
lightly through. Put in moderate oven, will bake in twenty to 
forty minutes. I always have best of results with this recipe, 
but" am particular about directions. Frost as any cake. Turn 
cake upside down when done. Mrs. J. M. Dennis, San Jose, 
Calif. 

ANGEL FOOD CAKE. 

One pint of whites of eggs, one-half pound flour, one pound 
sugar, one teaspoon cream tartar; flavoring. W. A. Field, 
Williams, Ariz. 

APPLE SAUCE CAKE. 

One-half cup of butter, one cup of sugar, one and one-half 
cups of sweetened apple sauce, two level teaspoon f tils of soda 
mixed with apple sauce, three cups flour, one cup of raisins or 
dates and one teaspoonful of cinnamon. Bake in loaf. Miss 
Behringer, Adrian, Mich. 

APPLE SAUCE CAKE. 

One cup sugar, one-half cup butter, one and one-half cups 
unsweetened .pple sauce, two teaspoons soda dissolved in sauce, 
one teaspoon cinnamon, one teaspoon nutmeg, one-half tea- 
spoon cloves, one-half cup raisins or currants, two cups flour. 
Cream the butter and sugar, then add the sauce. Sift the flour 
and spices together, then add to the other ingredients. Bake in 
a moderate oven. Mrs. G. A. Pearson, Flagstaff, Ariz. 

APPLE SAUCE CAKE. 

Two cups flour, two teaspoons soda, one cup sugar, one-half 
teaspoon cloves, three tablespoons chocolate, two teaspoons 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 47 

cinnamon, one tablespoon corn starch. Sift this into two cups 
apple sauce ; stir well, and add one cup floured raisins, one-half 
cup nuts, one-half cup melted butter. Bake slowly in shallow 
pan. Mrs. Walsh, Los Angeles, Calif. 

APPLE SAUCE CAKE. 

One cup sugar, one-half cup butter, one and one-half cups 
apple sauce (not sweetened), two teaspoons soda, dissolved in 
apple sauce ; one teaspoon cinnamon, one-half teaspoon cloves, 
one teaspoon nutmeg, one cup raisins or currants, one cup Eng- 
lish walnuts, two cups flour. Mrs. W. A. Campbell, Flagstaff, 
Ariz. 

DRIED APPLE CAKE. 

Three cups dried apples, three cups molasses, one pound 
brown sugar, one pound raisins, three eggs, one cup sweet 
milk, one cup butter, one teaspoon ful each of cloves, cinnamon, 
one tablespoonful soda. Chop the dried apples fine, let stand 
over night in water. In the morning put apples into molasses, 
stand on back of stove for three hours. Then add the other in- 
gredients. Contributed, Williams, Ariz. 

BOILED CAKE. 

One-half package of raisins, one-half cup butter, one cup 
sugar, one cup cold water, one teaspoon cloves, one teaspoon 
cinnamon, one teaspoon nutmeg, one teaspoon soda. Put on 
stove and let come to boil. Let get cold so that flour will not 
cook when added. Then add two cups flour and bake one hour 
in a moderate oven. Miss Helen T. Stark, Williams, Ariz. 

BROWN CAKE. 

One and one-half cups brown sugar, one small cup sour 
cream, two tablespoonfuls of butter (small), one teaspoon 
soda, one teaspoon baking powder, one teaspoon each of cin- 
namon, cloves and nutmeg. Beat separately three eggs, one 
pound finely chopped raisins and one cup of nuts. Use more 
butter if you haven't cream. Mrs. Albert Lebsch, Williams, 
Ariz. 

CARAMEL CAKE. 

Cook in double boiler until thick, one cup brown sugar, one- 
half cup sweet milk, yolk one egg, add one-half cup grated 
chocolate, flavor with vanilla or lemon, then add one cup brown 
sugar, one-half cup granulated sugar, one-half cup butter, one- 



48 Tllli ARIZONA COOK BOOK 

half cup sweet milk, two eggs, one teaspoon soda, three table- 
spoons cold water, two and one-half cups flour. Bake in layers. 

Fttling. 

Two cups brown sugar, three-fourths cup water, butter 
size of egg. Cook until creamy, and spread. Mrs. C. M. 
Wolfe, Williams, Ariz. 

CARAMEL, CAKE. 

One cup sugar, three-fourths cup butter, two cups flour, two 
teaspoons baking powder. Mix this with your hands, take out 
of this one cup, then add to the rest two eggs and one cup of 
sweet milk. Then put in a pan and sprinkle on top the cupful 
that you have taken out, and bake in a slow, even oven about 
forty-five minutes. When done, leave in pan. Mrs. Fred 
Terry, Milwaukee, Wis. 

CAKE WITHOUT EGGS. 

One cup sugar, one-half cup butter, two cups flour well 
sifted; one teaspoon baking powder, one teaspoon (level) cin- 
namon, one teaspoon (level) grated nutmeg, one cup milk, 
one cup seeded raisins (chopped). Bake in square tins thirty 
minutes. Mrs. Dan Smith, Grand Canyon, Ariz. 

CHOCOLATE LOAF, OR DEVIL'S FOOD CAKE. 

One cup sugar (pulverized), one-half cup butter, three eggs, 
one-half cup sour milk, one teaspoon soda, one teaspoon va- 
nilla, one and one-half cups flour, three squares Baker's choco- 
late. Cream sugar and butter together, add yolks of eggs, 
beaten very lightly with egg beater. After melting the choco- 
late with two or three tablespoons hot water add it to eggs, 
butter and sugar, after which add milk and flour, then the 
well beaten whites. Do not stir much after the whites have 
been added. Mrs. F. O. Poison, Williams, Ariz. 

CHOCOLATE CAKE. 

Filling to be made first and when cold beat in cake. One cup 
chocolate, one-half cup milk, one cup sugar, one egg (yolk), 

Cake Part : Two cups brown sugar, one cup butter, one cup 
milk, six eggs, flour about one and one-half cups you can tell 
by the stiffness of batter. One teaspoon baking powder. Safe 
the whites of two eggs for frosting, one from cake part and one 
from filling part. Frost cake with chocolate frosting. Mrs. 
S. T. Elliott, Kingman. Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 49 

CHOCOLATE CAKE. 

One cup granulated sugar, one-half cup butter (scant) ; 
cream together, two eggs beaten until light, one-half cup sweet 
milk, one and one-fourth cups bread flour, one rounded tea- 
spoon baking powder, two squares chocolate (melted) or one- 
half cup cocoa (dry), large one-half cup walnut meats, vanilla 
flavoring. Bake about thirty minutes in slow oven, as it burns 
easily. Mrs. Watson, Bay City, Mich. 

BLACK CHOCOLATE CAKE. 

One cup butter, four cups brown sugar, one cup sweet milk, 
three eggs, one and one-half cups flour, two teaspoons baking 
powder, three- fourths pound grated, unsweetened chocolate; 
pour over chooclate one cup hot water, two teaspoons vanilla. 
Bake in dripping pan. Good either with or without whipped 
cream. Mrs. R. W. Brydon, Los Angeles, Calif. 

CHOCOLATE CAKE. 

Cream together one and one-half cups sugar, one-half cup 
butter, scant ; three squares chocolate, melted over hot water ; 
three eggs, beaten ; flavoring, one cup water, two cups flour, one 
rounding teaspoon baking powder. Bake in layers. Mrs. F. W. 
Smith, Williams, Ariz. 

THE PKEIDENT'S CHRISTMAS CAKE. 

The cake is made as follows : One pound of butter, one 
pound of sugar, one pound of flour browned and sifted, twelve 
eggs beaten separately, five pounds of seeded raisins, one and 
one-half pounds of shredded citron peel, one glass of grape 
jelly, two teaspoonfuls of melted chocolate, one pound of crys- 
tallized cherries, one pound of crystallized diced pineapple, one 
pound of blanched almonds cut fine, one pound of shelled pe- 
cans cut small, one tablespoonful of powdered cinnamon, one 
scant tablespoonful of grated nutmeg, one-half tablespoonful 
of allspice, one scant teaspoonful of powdered cloves, one glass 
of grape juice and two teaspoonfuls of rose water. Soak the 
almonds over night in the rose water, and the fruit in the grape 
juice for the same length of time. Cream the butter and sugar 
thoroughly, add the well-beaten yolks of the eggs, then the 
spices, grape jelly and chocolate. Next add the beaten whites 
of the eggs and part of the flour. Roll the fruit in the rest of 
the flour, mixing it into the cake in. small quantities at a time. 
Add the nuts last. Bake or steam the cake from four to six 
hours in small or large moulds. If steamed, dry off iln a slow 
oven for one hour. Betty Lyle \Yilson, in Ladies' Home 
Journal. 



50 THE ARIZONA COOK BOOK 

MRS. ERGMAXX. JR.'S CHOCOLATE LAYER CAKE. 

One and one-half cups sugar, one-half cup butter, three yolks 
of eggs, save whites for icing ; one and one-half cups milk, one 
cake chocolate, melted ; flavor with vanilla, two teaspoons bak- 
ing powder, and flour to make stiff enough to bake. 

Icing for Cake. 

Whites of three eggs and powdered sugar (do not beat eggs 
before using sugar), put a handful of sugar on whites of eggs 
before beating; use enough sugar to make icing as hard 
as wanted. Mrs. Ergnann, Jr., Los Angeles, Calif. 

RICH CHOCOLATE CAKE. 

Cream one-half cup butter and add gradually while beating 
constantly, one cup brown sugar, two eggs well beaten, one- 
half cup milk, two cups flour, one teaspoon soda mixed with one 
tablespoon cold water and the whites of three eggs beaten 
stiff. Melt four squares unsweetened chocolate, add two-thirds 
cup brown sugar, one cup milk, yolk of one egg. Cook in dou- 
ble boiler until thick ; when cool, add to first mixture. Add one 
and one-half cups walnut meats, and one-half cup citron cut in 
small pieces, two -teaspoons vanilla. Bake in moderate oven 
in loaf forty-five minutes. Mrs. J. D. La Chance, Winslow, 
Ariz. 

STIRRED CHOCOLATE CAKE. 

One cup granulated sugar, one-half cup butter, three-fourths 
cup sweet milk, yolks of three eggs, one whole egg, two cups 
flour, two teaspoonfuls baking powder, four squares Baker's 
chocolate grated. Cream the butter and sugar. Add eggs 
well beaten, then milk and flour and lastly the chocolate 
which must be dissolved with hot water. Beat, bake in two 
layers, and put together with boiled icing, or chocolate icing 
with nuts in. Flavor with vanilla. Mrs. George Swigart, 
Manistee, Mich. 

CHOCOLATE MARSIIMALLOW CAKE. 

Ingredients : One-half cup butter, two cups sugar, one-half 
cup milk, two cups flour, three eggs, two teaspoons baking 
powder, one-fourth cake chocolate, one-half cup boiling water, 
one teaspoon vanilla. Method : Dissolve the chocolate 
in the water. Cream the butter and add gradually one- 
half the sugar. Beat yolks until thick and then gradually 
add remaining sugar. Combine mixtures and add alternately 



WIUJAMS PUBLIC LIBRARY ASSOCIATION 51 

milk and flour mixed, sifted with baking powder. Then add 
stiffly beaten whites of eggs, the melted chocolate and vanilla. 
Bake forty-five to fifty minutes in cake pan with a tube. Cover 
with marshmallow frosting. -Mrs. W. A. Richardson, Los 
Angeles, Calif. 

COCOA CAKE. 

One and three-fourths cups of sugar and one-half cup of but- 
ter, creamed together ; teaspoonful vanilla, three-fourths cup of 
cocoa, one cup of sour milk, one teaspoon of soda in milk, two 
cups of flour. Mrs. G. A. Haslett, Winslow, Ariz. 

QUICK COFFEE CAKE. 

One cup flour, one-half cup sugar, one-half cup milk, one-half 
teaspoon salt, two and one-half teaspoons baking powder, one 
teaspoon cinnamon, four teaspoons 'melted butter, one egg well 
beaten, one-half cup milk. Mix dry ingredients well, add melted 
butter, then egg ; stir well, add milk. Put in well buttered pan, 
moisten top with melted butter, sprinkle with cinnamon and 
sugar, and bake in moderate oven. Miss Katharine Wells, 
Glendale, Calif. 

COFFEE CAKE. 

One egg, one cup brown sugar, one cup New Orleans mo- 
lasses, two-thirds cup cold strong coffee, one cup raisins, one- 
half cup English currants, one tablespoon cloves, one tablespoon 
cinnamon, one grated nutmeg, one heaping teaspoon soda, four 
cups flour. Try in a small tin to make sure it is the right thick- 
ness before baking. Mrs. W. W. Bass, Grand Canyon, Ariz. 

COFFEE CAKE (without Eggs). 

One cup brown sugar, one cup molasses, one-half cup butter, 
one cup cold coffee, one teaspoon soda, one cup chopped raisins, 
spices one teaspoon each, flour enough to make quite stiff. 
Mrs. H. M. Stark, Saginaw, Mich. 

COFFEE CAKE. 

One cup strong coffee, one cup sugar, one cup molasses, one 
cup butter, one egg, two cups raisins, two cups currants, four 
cups flour. Put one cup of the flour on the fruit, one teaspoon- 
ful of cinnamon, cloves and nutmeg, one teaspoonful of soda. 
Bake in a slow oven. Mrs. A. R. Kilgore, Seattle, Wash. 

BAKING POWDER COFFEE CAKE. 

One cup sugar, one cup milk, one egg, one large teaspoon of 
cinnamon, two cups of flour, one heaping teaspoonful of bakin^ 



52 THE ARIZONA COOK BOOK 

powder, one tablespoon of butter and one tablespoon of lard 
melted together. Put all in mixing pan, then stir together well, 
and bake in jelly tins ; sprinkle a little sugar and cinnamon over 
tops before baking. Mrs. \V. J. Dalton, Williams, Ariz. 

CREAM CAKE. 

One and one-half cups sugar, one-half cup butter stirred to a 
cream, whites of six eggs or three whole ones, two teaspoons 
baking powder in two heaping cups sifted flour, one-half cup 
sweet milk. Bake in layers. Mrs. W. F. Baker, Manistee, 
Mich. 

CREAM CAKE. 

One egg, one cup sweet cream, one cup sugar, one and two- 
thirds cups flour, one teaspoon baking powder, one teaspoon 
vanilla. Beat eggs and cream together, add sugar and stir 
vigorously. Add flour, baking powder and flavoring and bake 
in loaf cake tin in hot oven. Mrs. A. F. Johnson, Williams, 
Ariz. 

CORX STARCH CAKE. 

Three-fourths cupful soft butter, two cupfuls pulverized sugar 
sifted four times, one cup sweet milk, one-fourth teaspoon salt, 
two teaspoonfuls baking powder, one teaspoonful vanilla, rose, 
almond, or lemon flavoring ; whites of seven eggs, two cupfuls 
wheat flour, one cupful corn starch. Stir the butter and sugar to a 
cream. To this add alternately, parts of the one cupful of milk 
and parts of the flour, corn starch and baking powder the 
three last having been well sifted together then the salt, and 
vanilla. Lastly, add the stiff beaten whites of the seven eggs. 
Grease old tube cake pan with lard and flour well before putting 
in the dough. Bake forty minutes in a slow oven. When cold, ice 
with pale chocolate frosting ; cocoa can be satisfactorily used. 
Miss Charlotte Wikstrom, Hartford, Conn. 

DELICATE CAKE. 

Three cups flour, two of sugar, three-fourths cup sweet milk, 
whites six eggs, half cup butter, teaspoon cream tartar, half 
teaspoon of soda ; flavor with lemon. Bake in loaf. Good and 
easily made. Mrs. E. L. Purely, Gallup, N. M. 

DELICIOUS CAKE. 

Two cups white sugar, one cup butter, one cup sweet milk, 
three cups flour, three eggs, two teaspoonfuls baking powder. 
Beat yolk and whites separately. Bake in loaf in stem pan, 
slowly. Miss Estella A. Fisher, Lndianapolis, Ind. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 53 

DEVIL'S FOOD CAKE. 

One and one-half cups sugar, one-half cup butter beaten to a 
cream; add to this two squares Baker's chocolate melted, a 
pinch of salt, three well beaten eggs, one teaspoon (level) soda 
in one cup sour milk; flour to make a very soft cake dough. 
This is enough for two large layers. Delicious. Mrs. M. C. 
Wisehart, Flagstaff, Ariz. 

DEVILED CAKE. 

Two-thirds cup of grated chocolate, two-thirds cup of sugar, 
one-half cup of sweet milk, yolk of one egg. Mix the above 
and boil until it thickens. Cake Batter : One cup sugar, two 
eggs, one-half cup of butter, one-half cup of sweet milk, small 
teaspoon of soda, three cups of flour, flavor with vanilla. Stir 
the boiled mixture into the cake batter. Bake in layers ; put to- 
gether with boiled frosting. Mrs. A. R. Kilgore, Seattle, 
Wash. 

DEVIL'S CAKE. 

Part I : Three-fourths cup grated chocolate or cocoa, one- 
half cup of coffee, one cup of brown sugar. Part 2 : One cup 
brown sugar, one-half cup butter, one-half cup coffee, two eggs, 
two cups flour, one teaspoon soda (put the soda in flour), one 
heaping teaspoonful vanilla. Let part 1 come to a boil, cool it 
and stir into part 2. Bake in layers. Boiled icing between lay- 
ers and on top. Contributed, Saginaw, Mich. 

DEVIL'S FOOD CAKE. 

Two squares of chocolate, one-half cup of coffee, one egg 
beaten lightly. Boil until it thickens ; stir so as not to scorch ; then 
add one tablespoon of butter, one cup of sugar, one-half cup of 
sour milk, pinch of salt, one small teaspoon of soda, two scant 
cups of flour, one teaspoon of vanilla. Mrs. A. G. Rounseville, 
Williams, Ariz. 

DEVIL'S FOOD CAKE. 

Four whole eggs or yolks of eight, two small cups sugar, 
one-half cup butter, two teaspoonfuls cinnamon, one teaspoon- 
ful allspice, three squares melted Baker's chocolate, one cup 
coffee, two teaspoonfuls baking powder, three cups flour. 
Cream butter and sugar; then add eggs, cinnamon and alspice, 
melted chocolate, coffee, and the baking powder sifted in the 
flour. Beat for five minutes. Bake in loaf. Miss Francisco, 
Williams, Ariz. 



54 THE ARIZONA COOK BOOK 

* 

DEVIL'S FOOD CAKE. 

One and one-half cups sugar, one-half cup butter, three eggs, 
one cup. sour milk, one teaspoon soda, two cups flour, one and 
one-half squares of bitter chocolate, melted. Miss Elfie Emer- 
son, Williams, Ariz. 

DEVIL'S FOOD. 

Part 1 : Three-fourths cup grated chocolate, one-half cup 
of milk, one cup of brown sugar, boil till thick, then let cool. 
Part 2 : One cup brown sugar, one cup milk, one-half cup but- 
ter, two cups flour measured before sifting, one teaspoon soda, 
three egg yolks, one teaspoon cinnamon, one-fourth teaspoon 
cloves. Beat in Part 1 first and bake in layers, putting them 
together with boiled icing. Contributed, Saginaw, Mich. 

DEVIL'S FOOD. 

One and one-fourth cups brown sugar, two eggs, saving out 
one white; one-half teaspoon soda, one and one-half cups flour, 
one-fourth cup butter, one-half cup sour milk, one square choco- 
late. Dissolve chocolate in boiling water and add to cake bat- 
ter; bake in two square tins, put cooked chocolate filling between 
and one top. Mrs. Will Ergman, Jr., Los Angeles, Calif. 

FARINA TORTE. 

Cream the yolks of four eggs with one and one-half cups of 
sugar; one scant cup of stale bread crumbs, one scant cup of 
chopped walnuts, one scant cup of Farina, one teaspoon baking 
powder, add the beaten egg whites of the four eggs. When 
this is done break it up in small pieces and cover with whipped 
cream. This is good. Mrs. Fred Terry, Milwaukee, Wis. 

FRUIT CAKE. 

Two cups sugar even full, six eggs beaten well together, two- 
thirds cup molasses, three cups sour cream, two even teaspoons 
of cinnamon, nutmeg and cloves each, two evenful teaspoons of 
soda dissolved in boiling water, five cups sifted flour, two tea- 
spoons, even full, baking powder mixed dry with flour, one 
pound seeded raisins chopped fine, one-half teaspoon salt, one 
pound currants, one pound walnuts chopped fine. Mix fruit 
and walnuts with one-half cup of flour; add to the other in- 
gredients and bake in slow oven. Mrs. J. S. Button, Williams, 
Ariz. 

FRUIT CAKE. 

Three-fourths pound butter, one pound brown sugar, one cup 
New Orleans molasses, eleven eggs beaten separately, one-half 



WILUAMS PUBLIC LIBRARY ASSOCIATION 55 

pint cherry or currant juice (preserved), two pounds well sifted 
flour, one and one-half teaspoons baking powder, three pounds 
raisins, one and one-half pounds citron, cut; one and one-half 
pounds lemon and orange peel, cut ; one pound almonds, blanch- 
ed and cut in dice; one-half teaspoonful all kinds of mixed 
ground spices. Cream butter and sugar and flour fruit. Bake 
in tube pans in slow oven six or eight hours. Contributed, 
Williams, Ariz. 

FRUIT CAKE. 

One pound butter creamed, one pound granulated sugar, 
one-half pound light brown sugar, yolks of twelve eggs well 
beaten, beat well together and add one after another ;two 
round teaspoons cloves, four round teaspoons cinnamon, one 
nutmeg, one tumbler grape or currant jelly, one tumbler mo- 
lasses, one-half tumbler currant juice, one pound flour sifted 
with two level teaspoons soda, whites of twelve eggs beaten 
stiff. Have ready, in a large chopping bowl, four packages 
raisins, washed, dried and lightly chopped; two packages cur- 
rants washed and dried, one pound citron cut in strips, one- 
half pound nut meats cut fine, one-half pound flour thoroughly 
mixed with the fruit. Turn cake mixture over the fruit and 
mix all together with a chopping knife and bake in two pans 
four hours, keeping pans covered after the first hour. Mrs. 
E. N. Sailing, Manistee, Mich. 

FRUIT CAKE. 

Three cups of brown sugar, two cups of melted butter, two 
cups of molasses, three eggs, one cup of sour milk, one teaspoon 
of soda, one tablespoon of lemon extract, three tablespoons of 
cinnamon, one tablespoon of cloves, two tablespoons of allspice, 
one nutmeg, one gill grape juice or coffee; flour enough to 
make a good stiff batter. Then add two pounds of currants, 
two pounds seeded raisins, one-half pound of citron chopped 
fine, one pound of chopped walnuts. Sprinkle flour over fruit 
before putting into the batter. Bake three hours in slow oven. 
Mrs. P. J. Burns, Williams, Ariz. 

FRUIT CAKE. 

Eight eggs, two cups sugar, one cup butter, one cup molasses, 
one cup black coffee, one-half cup sour milk, four pounds seeded 
raisins, half of them chopped ; two pounds currants, one pound 
citron, two pounds almonds, blanched and chopped, two pounds 
chopped walnuts, one tablespoonful each of all kinds of spice, 
two nutmegs, one and one-half teaspoons soda dissolved in 



56 THE ARIZONA COOK BOOK 

sour milk, put spices in molasses and put on stove, let simmer a 
few minutes then cool; six cups of flour measured before sift- 
ing, then sift several times; beat whites of eggs separately and 
add last, bake in a slow oven; when done remove from oven 
and cover tightly. Mrs. J. R. Treat, Flagstaff, Ariz. 

EVERY DAY FRUIT CAKE. 

Cream two cups sugar, one cup shortening, add three well 
beaten eggs, then two cups sour milk with one teaspoon 
soda, add sifted flour enough to make stiff dough, and other 
dry ingredients; putting in one-half cup each raisins, currants, 
citron, nuts, add a little more flour. Put very stiff dough in 
well greased pans. This will make three cakes. Bake in a slow 
oven from one to one and a half hours. Let age before using. 
Miss Katherine Wells, Glendale, Calif. 

EXCELLENT FRUIT CAKE. 

One and one-fourth pounds butter, one and one-fourth 
pounds brown sugar, four pounds raisins, two pounds currants 
(soaked one hour in boiling water and wrung dry in a towel), 
one cup molasses, one pound walnuts (chopped), one-half 
pound citron peel (chopped), one-half cup sweet cider, one and 
one-fourth pounds flour, one tablespoon each, cinnamon, cloves, 
allspice, two nutmegs, thirteen eggs (whites and yolks beaten 
separately). Cream butter and sugar. Add raisins, currants, 
molasses, walnuts, spices, citron peel, eggs and flour. This 
quantity makes two large cakes, which will improve with age. 
Nearly fill the cake pans and bake three hours in a slow oven. 
Mrs. E. E. Tefft, Anacortes, Wash. 

PLAIN FRUIT CAKE. 

Beat to a cream one cup butter and two of sugar. Add one 
cupful molasses, one cupful sour milk, one teaspoonful soda 
and stir until the mixture stops "purring." Add three well 
beaten eggs, a teaspoonful each of cinnamon, cloves and nut- 
meg, a quarter cup shredded citron or preserved watermelon 
rind, and a cup each of seeded raisins and currants well dredged 
with flour. Add sifted flour to make rather stiff, turn into tube 
tins lined with buttered paper and bake in a slow oven. Mrs. 
M. S. Carpenter, Hackensack, N. J. 

EGGLESS FRUIT CAKE. 

One cupful butter, one and one-half cupfuls sugar, one cupful 
sour milk or buttermilk, one teaspoonful soda, two teaspoonfuls 



WILLIAMS PUBUC LIBRARY ASSOCIATION 57 

ground cinnamon, two cupfuls raisins, two cupfuls currants, 
two and one-half cupfuls flour. Mrs. C. M. Wolfe, Williams, 
Ariz. 

WHITE FRUIT CAKE. 

Six eggs, .three-fourths cup sweet milk into which put one- 
half teaspoon soda and one teaspoon cream tartar, three-fourths 
cup butter, well creamed, one and one-half cup sugar, three 
cups flour, ten cents worth of raisins, five cents worth of citron. 
Bake in a cake mold. Mrs. K. W. Williams, Cyanthia, Ky. 

WHITE FRUIT CAKE. 

One cup butter, two cups pulverized sugar, one cup water, 
four cups flour with two teaspoons baking powder, whites of 
six eggs, two teaspoons vanilla or almond, or a little of each; 
one-fourth pound shaved citron, one-fourth pound lemon peel, 
one and one-half pounds large raisins, seeded and cut in two. 
Add floured fruit to the well creamed butter and sugar, then the 
sifted flour and the water alternately, then vanilla, and last fold in 
the well beaten whites of the eggs. Bake in moderate over in 
one large tube cake pan with oiled paper for one and one-half 
hours or more. Frost if desired. Miss Carrie McClintic, Mis- 
souri. 

WHITE FRUIT CAKE. 

Cream well one cupful of butter with two cupfuls of granu- 
lated sugar ;then add one cupful of milk, two and one-half cup- 
fuls of flour, whites of four eggs beaten quite stiff, two even 
teaspoons of baking powder; one-half pound of figs, one-half 
pound of raisins, one-half cupful of almonds, crushed ; one- 
fourth pound citron, chopped fine ; one teaspoon lemon extract. 
Lastly add baking powder and mix well with flour before add- 
ing to other ingredients, also flour fruit well before adding to 
cake. Bake in slow oven for two hours. One-half cupful of 
dates may be added if desired. Mrs. F. Beckwith, Flagstaff, 
Ariz. 

FUDGE CAKE. 

One cup sugar, two-thirds cup butter, one cup milk, two and 
one-half cups flour, three eggs, one teaspoon (heaping) baking 
powder, one- fourth cup (unsweetened) chocolate, one-half cup 
English walnuts, broken up coarsely. Cream butter and sugar 
together, add milk and stir the flour in, lightly, in which the 
baking powder has been sifted. Stir in the chocolate which lias 
been dissolved in hot water. Add nuts and then eggs, which 
should be beaten separately. Bake in square tins or layers. 



58 THE ARIZONA COOK BOOK 

Fudge Icing. 

One and one-half teaspoons butter, one-half cup unsweetened 
powdered cocoa, one and one-fourth cups confectioner's sugar, 
a few grains of salt, one-fourth cup milk, one-half teaspoon 
vanilla. Mix butter, cocoa, sugar, salt and milk together and 
boil about eight minutes. Remove from fire and beat until 
creamy. Add vanilla and pour over cake to depth of one-fourth 
inch. Mrs. E. T. Donahue, Williams, Ariz. 

FUDGE CAKE. 

One cup sugar, two-thirds cup butter, two and one-half cups 
flour, one- fourth cup chocolate, one cup milk, one-half cup Eng- 
lish walnuts, three eggs, one heaping teaspoonful baking pow- 
der. Cream the butter and sugar together, add milk, stir in 
lightly the flour into which the baking powder has been added, 
next the chocolate which has been dissolved, and lastly the eggs 
beaten separately. Bake in three layers. Mrs. Bessie Daggs 
Lamb, Prescott, Ariz. 

GARDEX CAKE. 

One cup sugar (brown or white), one-half cup shortening, 
one-half cup molasses, three eggs (two whites for frosting), 
one cup milk, one cup flour, two heaping teaspoons baking 
powder. Cream butter and sugar, add well beaten eggs and 
mix well, add molasses, beat thoroughly and add milk. Mix 
flour and baking powder and add slowly. Bake thirty or forty 
minutes in moderate oven. Miss Katherine Wells, Glendale, 
Calif. 

"When I was eating my dinner today the butter ran." 

"That's nothing. I was up town last night and saw a cake walk." 

GINGER CAKE. 

Put in a pan one cup molasses, one cup brown sugar, and one 
cup melted butter. Add a dessert spoonful soda and stir until 
dissolved and foamy. Add one cup sour milk in which a dessert 
spoonful soda has been dissolved and stir until the whole mix- 
ture is foamy. Add two beaten eggs, a teaspoonful grated 
nutmeg and a dessert spoonful of cinnamon, a tablespoonful 
ginger, and three cups of flour. Stir until well blended, then 
bake in a moderate oven. Mrs. John Langowsky, Williams, 
Ariz. 

GTXGER CAKE. 

Two cups New Orleans molasses, one-half cup butter, one 
cup sour milk, one cup sugar, one egg, on teaspoon soda, one 
tablespoon ginger. Mrs. G. A. Cole, Middletown, Conn. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 59 

HARLEQUIN CAKE. 

Three-fourths cup butter, two cups sugar, three eggs, one 
cup milk, three cups flour in which put two teaspoons baking 
powder. Rub to a light cream the butter and sugar, add the 
well beaten eggs, milk, etc. This makes four layers. Use any 
flavor and filling desired. Mrs. G. W. Glowner, Williams, 
Ariz. 

HICKORY NUT CAKE. 

One cupful butter, one and one-half cupfuls pulverized sugar, 
one-half cupful nuts, chopped fine; one-fourth pound chopped 
lemon peel, one-fourth pound chopped citron, one pound chop- 
ped raisins, whites four well beaten eggs, two cupfuls flour with 
two teaspoons baking powder, three-fourths cupful water, cold. 
Cream sugar and butter, add water, then nuts and fruits, flour, 
and last, the whites of the eggs. Bake loaf in moderate oven 
three-fourths to one hour. Put icing on top and sides if de- 
sired. Delicious. Mrs. M. S. Carpenter, Hackensack, N. J. 

HIMMEL FLUTES. 

Stone one-half pound of dates, then wash and put in oven to 
heat, and then mash with a spoon. Beat the yolks of six eggs, 
add one and one-half cups of sugar, one-half pound of grated 
almonds, one teaspoon baking powder with three tablespoons 
of flour. Then add the dates and the beaten whites of the six 
eggs. Bake in two long tins in a slow oven ; when done, spread 
custard between layers, and whipped cream on top. This is a 
German cake. Mrs. J. E. Gilson, Williams, Ariz. 

ICE CREAM CAKE. 

Two cupfuls pulverized sugar sifted four times, one cupful 
(scant) butter, one cupful sweet milk, two teaspoonfuls (scant) 
baking powder, three cupfuls flour sifted three times, and twice 
after baking powder is added ; one teaspoonful vanilla, whites 
of eight eggs. Cream sugar and butter, adding milk and flour 
with the baking powder alternately, then the vanilla, and last, 
the well beaten whites of the eight eggs. Bake in three layers, 
or five smaller ones. 

Frosting for Above Cake. 

Four cupfuls pulverized sugar, one small cupful hot water, 
whites of four eggs. Boil sugar and hot water until it threads 
or hairs from the spoon. Pour this over the well beaten whites 
of the eggs, beating until nearly cool, and add one pound of 
chopped walnuts, and continue beating until cold enough to 



60 THE; ARIZONA COOK BOOK 

spread nicely. If desired, do not put nuts in all the icing, but 
save enough out to cover the top and sides. Contributed, Wil- 
liams, Ariz. 

JAM CAKE. 

Three eggs, one cup sugar, three-fourths cup butter, one and 
one-half cups flour, one cup jam, three tablespoons milk (sour) 
and one teaspoon soda or three tablespoons sweet milk and two 
teaspoons baking powder, one teaspoon each cinnamon, allspice 
and nutmeg. Stir well; bake in layers and put together with 
boiled icing. Mrs. E. S. Marez, Bisbee, Ariz. 

BLACKBERRY JAM CAKE. 

One cup sugar, three-fourths cup butter, one cup blackberry 
jam, three tablespoons sweet milk, one and one-half cups flour, 
one teaspoon soda, one teaspoon cinnamon, one-third of a 
grated nutmeg, two eggs, the well beaten whites to be added 
last. Bake in loaf or layers. Miss M. J. Orth, Los Angeles, 
Calif. 

JELLY ROLL. 

One cup flour, one cup sugar, one and one-third teaspoons 
baking powder, three well beaten eggs' Mix together in order 
given. Stir well ; pour batter in greased dripping pan and bake 
in even oven. \Yhen done, place on brown paper that has been 
sprinkled over with pulverized sugar. Spread any kind of jelly 
over cake and roll quickly. (This must be done before cake 
cools or it will break.) Mrs. A. F. Johnson, Williams, Ariz. 

JELLY ROLL. 

This is a simple form of butter cake. It is like the sponge 
cake with the addition of a small amount of shortening. In- 
gredients : Three eggs, one cup sugar, one teaspoon melted 
butter, two teaspoons baking powder, one scant cup flour, four 
teaspoons salt. Method : Beat eggs until very light, add 
sugar gradually, milk, flour sifted with salt and baking powder, 
then the butter. Line the bottom of a long, shallow pan with 
paper and sides of pan. Spread batter very thinly and evenly. 
Bake twelve minutes, in a moderate oven. Take from oven and 
.turn on a paper sprinkled with powdered sugar. Quickly re- 
move paper, trim edges with sharp knife and while warm spread 
with jelly. Roll quickly and carefully or cake will break in 
rolling. After cake has been rolled, roll paper around cake that 
it may keep in shape. Mrs. W. A. Richardson, Los Angeles 
Calif.' 



WIWJAMS PUBUC LIBRARY ASSOCIATION 61 

JELLY ROLL. 

One cupful sugar, one cupful flour, four eggs well beaten, 
one teaspoonful baking powder. Flavor to taste. If too thick, 
add tablespoon water. Mrs. Raney, Williams, Ariz. 

JELLY ROLL. 

One pound flour, one pound sugar, ten eggs, two teaspoons 
baking powder, then flavor ; water to make thin dough. W. A. 
Field, Williams, Ariz. 

PLAIX LAYER CAKE. 

One-half cup butter, one cup sugar, two eggs, two-thirds cup 
sweet milk, one and one-half cups flour, one-half cup corn- 
starch, two teaspoons baking powder, one teaspoon vanilla. 
Mrs. Nettie Flick, San Pedro, Calif. 

Icing. 

One-fourth cup syrup, one cup sugar, one-fourth cup hot 
water. Boil till threads, then add to the beaten white of one egg. 
Chopped nuts maybe added. Mrs. Vanzandt, San Pedro, Calif. 

KARTOFFEL TORTE. 

One cup of butter, two cups of sugar, one cup of grated 
boiled potatoes, one-half cup of milk, two cups of flour, one- 
half cake of sweet chocolate grated, one-half teaspoon cinna- 
mon, one-half teaspoon cloves, one and one-half teaspoons bak- 
ing powder, one-half cup of chopped almonds, four eggs. Ba"ke 
in L. pan with a funnel in about forty-five minutes Mrs. Fred 
Terry, Milwaukee, Wis. 

LAYER CAKE. 

One cup of sugar, one and one-fourth cup of b.utter, three 
eggs, one-fourth cup milk, one heaping teacup of flour, one tea- 
spoonful of baking powder ; put in three tins, bake in moderate 
oven. Mrs. W. Patterson, Williams, Ariz. 

LAYER CAKE. 

One and one-half cups sugar, one-half cup butter, three yolks 
of eggs (save whites for icing), one and one-half cups milk, 
two teaspoons baking powder; flour to make stiff enough to 
bake. -Mrs. Wm. -Ergmann, Los Angeles, Calif. 

LEMOX CAKE. 

Two teacups powdered sugar, one teacup butter, beaten to a 
cream ; one teacup sour milk, juice of one lemon, one teaspoon 



62 THE ARIZONA COOK BOOK 

soda dissolved in milk, five eggs beaten separately, four cups 
flour. Bake as soon as mixed. Mrs. E. M. Victor, New York, 

N.Y. 

YELLOW LOAF CAKE. 

Two-thirds cup butter, one and one-half cups sugar, beat to a 
cream ; add yolks of four eggs, one at a time, then add one cup 
milk, one teaspoon flavoring, three cups flour, one teaspoon 
baking powder; add these a little at a time, and lastly the 
whites of the four eggs beaten to a stiff froth ; beat the mixture 
hard. Mrs. J. Salzman, Los Angeles, Calif. 

NUT LOAF CAKE. 

One cup pulverized sugar, one-half cup sour cream with one- 
half teaspoonful soda, one cup chopped nuts, one cup flour. If 
sour cream cannot be had substitute sour milk and one table- 
spoonful butter. Bake in loaf. Frost with plain icing. Miss 
Lena Johnson, Trout Creek, Mich. 

LUNCH CAKE. 

One pound of brown sugar, one cupful of molasses, four eggs, 
two teaspoons of ground cinnamon, cloves, one-half cup al- 
monds chopped fine, one-half cup citron, one teaspoon soda; 
flour enough to make stiff batter. Bake in moderate oven. 
Should age one week. Mrs. Frank Beckwith, Flagstaff, Ariz. 

MAHOGANY CAKE. 

One and one-half cups sugar, one-half cup butter, one-half 
cup sweet milk, two cups flour, three eggs, one teaspoon soda in 
one-half cup sweet milk, one-half cup chocolate cooked till thick 
in one-half cup sweet milk. Put into cake when cool. 

Filling. 

Two and one-half cups of white or brown sugar, two cups 
milk cooked until thick. When cool put flavoring in. Mrs. 
Will Ergman, Jr., Los Angeles, Calif. 

MARBLE CAKE. 

Cream one scant cup of butter, add two cupfuls of sugar. Put 
all together, add four eggs beaten very light ; one cup sweet milk, 
three cups of flour, two teaspoon of baking powder. Put one- 
fourth of the mixture in a separate bdwl and color a pale pink 
with fruit coloring and another quarter, a deep brown with 
melted chocolate. Have a deep cake pan lined with paper and 
put the mixture in by spoonfuls first one and then another. Bake 
in a moderate oven until done. When nearly cold, cover with 
icing. Mrs. Frank Beckwith, Flagstaff. Ariz. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 63 

, MARBLE CAKE. 

One-half cup butter, one cup sugar, four eggs, three cups 
flour, one cup water, two teaspoons baking powder, flavor to 
taste. After it is all mixed, take one-half of the batter in an- 
other dish and mix with it one cake of sweet chocolate previ- 
ously thinned with a little water, then drop alternately one 
spoon of light with one spoon of dark batter. Mrs. W. A.- May- 
flower, Denver, Colo. 

MARSHMALLOW CAKE. 

\Yhites four eggs, one cup sugar, one-half cup butter, one 
and one-half cups flour, one-half cup sweet milk, one and one- 
half teaspoons baking powder. Filling : Two tablespoons 
gelatine dissolved in four tablespoons hot water, two cups con- 
fectioner'.s sugar, flavor with vanilla or lemon. Beat for half an 
hour, and if too stiff thin with hot water, pour the mixture into 
a buttered tin and set on ice to harden. When cold put between 
the cakes. This may be made the day before using, as both cake 
and filling must be thoroughly cold when put together. -Mrs. 
W. F. Baker, Manistee, Mich. 

MARSHMALLOW CAKE. 

One cupful \vhites of eggs, about ten or twelve ; one cupful 
flour with one teaspoonful cream tartar sifted five times, one 
and one-half cup fills pulverized sugar sifted five times. Put the 
whites on a large platter, add pinch of salt, beat with wire beater. 
\Yhen thoroughly beaten fold in very lightly the sifted sugar. 
Last, put in the sifted flour and one teaspoonful vanilla. Put 
oiled paper in tins. Bake in three large layers fifteen minutes or 
more in moderate oven. 

Filling. 

Soften but not melt three-fourths pound fresh marshmal- 
lows, boil three cupfuls pulverized sugar in one-half cupful 
water until it threads, cool slightly, add the beaten whites of 
three eggs gradually until it is thick enough to spread; cut 
mallows in halves and put on each layer of filling. For the top 
use whole marshmallows. Do not use too many marshmallows, 
as it becomes too sweet. Contributed, Williams, Ariz. 
Ariz. 

MIXNEHAHA CAKE. 

Three eggs, one and one-half cups sugar, one-half cup butter 
(small), one-half cup cream, one-half cup milk, three cups flour 
(small) , three teaspoons baking powder, vanilla flavoring. Bake 



64 THE ARIZONA COOK BOOK 

in two layers and put together with part of boiled icing 
to which add one cup chopped raisins and a trifle of chocolate. 
Miss Filer, Manistee, Mich. 

ONE EGG MOCHA CAKE. 

Cream together one large tablespoonful of butter, and one 
cupful of sugar. Add the yolk of one egg, stir in three-quar- 
ters cupful of milk, a quarter teaspoonful of salt, and a half 
teaspoonful of vanilla. Add one full cup of flour sifted with 
one rounded teaspoonful of baking powder. Melt over steam, 
two squares of chocolate and mix well. Then add the well- 
beaten white of egg. Bake in two layers in nine-inch tins, in a 
fairly hot oven. When cool fill and ice the layers with the fol- 
lowing mixture : Beat together until creamy one cupful of 
confectioner's sugar, one large tablespoonful of butter, a little 
vanilla, two teaspoonfuls of dry cocoa, and two tablespoon fuls 
of coffee made very strong. M. G. X., Newark, N. J. 

MOLASSES CAKE. 

One cup sugar, one and one-half cups molasses, one cup coffee 
or sour milk, one-half cup boiling water with one teaspoon soda 
dissolved, one-half cup shortening, tw r o eggs, nuts, flour to make 
dough stiff enough to drop from spoon. 

Filling. 

One cup sugar, one cup of milk. Boil until it makes a soft 
ball when dropped in water. Remove from fire and add one 
tablespoon of butter ; stir. Miss J. M. Daggs, Williams, Ariz. 

MOLASSES LAYER CAKE. 

Two-thirds cup of molasses, two-thirds cup of sugar, two- 
thirds cup of milk, two tablespoons of butter, yolks of two eggs, 
one teaspoon of soda, two teaspoons of cinnamon, one teaspoon 
of cloves, one teaspoon of allspice, tw r o-thirds cup of flour. 
Mrs. A. G. Rounseville, Williams, Ariz. 

SPICED MOLASSES CAKE. 

One-half cup sugar, one cup shortening (butter or cottolene) ; 
one cup molasses, one cup boiling water, one teaspoon soda, one 
teaspoon ginger, cloves and cinnamon, two eggs, two and one- 
half cups flour. Beat the eggs well and put in last. Mrs. Amos 
Adams, Williams. Ariz. 

ROCKY MOUNTAIN CAKE. 

Cream one scant cupful of sugar and one-half cupful of but- 
ter and add flavoring. Sift into one and three-fourths cupfuls 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 65 

of flour one-fourth teaspoonful of salt and one teaspoon of 
baking powder. Add three well-beaten eggs and part of the 
flour, then the milk and the rest of the flour. Beat thoroughly 
for ten minutes. Bake in loaf, layer or gem tins. Contributed, 
Denver, Colo. 

NUT CAKE. 

One cup sugar, scant half cup of butter, two cups of flour, 
half cup sweet milk, two eggs. Beat butter and sugar to a 
cream, add the eggs beaten lightly, then the milk and the flour 
sifted with two teaspoons of baking powder; and one pound 
of walnut meats chopped (not too fine). Bake in three layers 
and fill with a nice tart jelly. Mrs. Fred Lebsch, Prescott, 
Ariz. 

NUT CAKE. 

One cup butter, two level cups sugar (put in one-fourth of it 
at a time), four eggs. Beat yolks to a cream then beat into the 
butter and sugar. Add one cup milk, one and one-half tea- 
spoons vanilla, three level cups flour, two level teaspoons bak- 
ing powder. Beat all well. Add one and one-half cups Eng- 
lish walnuts chopped fine. Beat well. Fold in whites of eggs 
carefully. Bake almost an hour. Mrs. McDonald Robinson, 
Williams, Ariz. 

\ ' . 

NUT CAKE. 

One and one-half cups sugar, one cup milk, scant half cup of 
butter. Cream butter and sugar, add beaten yolks of four eggs, 
one teaspoon of vanilla, one cup chopped nut meats, one tea- 
spoonful of baking po\vder in flour enough to make stiff batter. 
Beat the whites of the four eggs stiff and stir in mixture. Bake 
in slow oven one hour. Mrs. Finney, Williams, Ariz. 

NUT CAKE. 

One cup fine soft whole wheat bread crumbs from center of 
loaf, one cup mixed ground nuts, blanched almonds and Eng- 
lish walnuts, one cup sweet milk, one beaten egg, salt, pepper, 
sage. Mix and let stand for a few minutes, stir it, put into but- 
tered baking dish and bake about twenty minutes. Mrs. S. T. 
Elliott, Kingman, Ariz. 

ONE EGG CAKE. 

One-half cup butter, one and one-half cups sugar, three cups 
flour, one cup sweet milk, one cup chopped raisins, one egg, two 
teaspoons baking powder. Miss Gardner. Manistee, Mich. 



66 THE ARIZONA COOK BOOK 

ONE !:<;<; CAKE. 



Four tablespoons butter, creamed ; one-half cup sugar, one 
egg beaten light, one-half cup milk, one and one-fourth cups 
flour, one teaspoon baking powder, one-half teaspoon vanilla. 
Gradually add sugar to butter, then egg; mix and sift the flour 
and baking powder. Mrs. A. W. Richardson, Los Angeles, 
Calif. 

ONE-TWO-THREE-FOUR CAKE. 

One cup butter, two cups sugar, three cups flour, four eggs, 
one and one-half cups milk, three level teaspoons baking pow- 
der, one teaspoon vanilla or lemon. Cream butter and sugar, 
add eggs well beaten, then milk, and flour with baking powder. 
Put in vanilla and whip well. This may be used as a loaf cake 
if a little more flour is added. It makes a splendid dessert if 
baked in layers and served hot with whipped cream. Mrs. 
Fred H. Perkins, Williams, Ariz. 

ORANGE LOAF CAKE. 

Three-fourths cup butter, five eggs, two cups granulated 
sugar, grated rind and piece of one orange, one-half cup cold 
water, two cups sifted flour, two teaspoons baking powder. 
Beat the butter and sugar till light and creamy, add yolks of 
eggs beaten till thick, then orange juice and rind, also the cold 
water. Sift and add the flour and baking powder beating well 
after these are added. Last fold in the stiffly beaten whites of 
four eggs, reserving the remaining whites for the frosting. 

Orange Frosting. 

White of one egg, one cup sugar, grated rind of one orange, 
piece of half an orange. Beat white of egg till stiff, add slowly 
sugar, stir in orange juice, rind, mix well and spread when 
cake is cold. Mrs. C. A. Collett, (nee Simpson), Los Angeles, 
Calif. 

PLAIN CAKE. 

One tablespoon butter, one cup sugar, two eggs, one cup 
milk, two teaspoons baking powder, vanilla, sufficient flour for 
thin batter. Beat butter and sugar to a cream and stir in the 
well beaten eggs. Add milk alternately with the flour that has 
the baking powder sifted through. Bake in layers. (This 
cake can always be relied on.) Mrs. A. F. Johnson, Williams, 
Ariz. 

POTATO CAKE (VTSOLIA). 

Two cups sugar, one cup butter, one cup sweet milk, two cups 
flour, one cup mashed potatoes with milk, one small cup 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 67 

chocolate (or seven tablespoons), two teaspoons baking powder, 
one cup chopped nuts, one cup chopped raisins, one teaspoon 
each cinnamon and nutmeg, four eggs. Bake one hour slowly. 
-Mrs. E. M. Victor, New York, N. Y. 

POTATO CAKE. 

Two cups sugar, one cup butter, four eggs, one-half cup 
milk, one-half cup walnuts chopped fine, one-half cup potatoes 
mashed fine, two cups chocolate, two and one-half cups flour, 
two teaspoons baking powder, one teaspoon each, cloves, cinna- 
mon and nutmeg. Bake in moderate oven three-quarters of an 
hour. Mrs. F. Johnson, Santa Cruz, Calif. 

POTATO CAKE. 

One scant cup butter, two scant cups sugar, foifr eggs, one 
large cup mashed potatoes (hot), one cup melted chocolate, 
one-half cup milk, two cups flour, one teaspoon vanilla, one 
teaspoon cloves, one teaspoon cinnamon, one teaspoon nutmeg, 
two teaspoons baking powder, one-half cup chopped English 
walnuts. Bake in bread pan and cut in squares. Mrs. J. S. 
Folsom, Winslow, Ariz. 

POTATO CAKE (CHOCOLATE). 

Cream two cupfuls of sugar, and one and one-half cupfuls of 
butter. Add one-half cupful of milk, four eggs, two cupfuls 
of flour, one cupful of mashed potatoes, two teaspoonfuls of 
baking powder, one teaspoonful each of cinnamon, nutmeg and 
cloves, and one cupful of chopped walnuts. Melt four cakes 
of chocolate and add to cake. Bake in thin layers. Add 
cocoanut to frosting. Contributed, Williams, Ariz. 

POTATO CAKE. 

Four eggs, two cups sugar, one cup butter, one cup grated 
chocolate, one cup mashed potatoes, one cup chopped nut meats, 
three cups flour, one-half cup milk, two teaspoons baking pow- 
der, one teaspoon cloves, one nutmeg, grated. Mrs. E. E. Teft, 
Anacortes, Wash. 

CARL'S POTATO CAKE. 

One cup sugar, one-half cup butter, two eggs, one-half cup 
mashed potatoes, one-fourth cup sweet milk, one-half cup 
chopped walnuts, one-fourth cup chocolate, one cup flour, one 
teaspoon baking powder, one-half teaspoon each cloves cinna- 
mon, nutmeg, one-half cup raisins. Bake thirty minutes in 
slow oven. Mrs. Fred W. Sisson, Lalomai 'Lodge, Oak Creek 
Canyon, Ariz. 



68 THE ARIZONA COOK BOOK 

POUND CAKE. 

Three-fourths pound butter, one pound pulverized sugar, one 
and one-half pounds flour sifted nine times with two level tea- 
spoonfuls baking powder, twelve eggs beaten separately, one- 
half small tumbler rose water, ,two teaspoonfuls vanilla, one-half 
grated nutmeg. To the creamed butter and sugar add the well 
beaten yolks, then the nutmeg and vanilla. Beat in flour and 
rose water alternately. Last the beaten whites of the eggs. 
Bake in two oiled tube cake pans, in a moderate oven for two 
hours or more. Ice with good firm icing. This cake will keep 
two weeks. Mrs. M. S. Carpenter (deceased), Hackensack, 
N.J. 

Mooney "What kind of cake was that yez sent wid me dinner this 
mornin', Rosy?" 

Rosy "Tftat was pound cake, Jerry." 

Mooney "Pound cake, is it? Faith, then be the way it felt all the 
afternoon I thought it was a ton." 

SPICE CAKE. 

One and one-half cups brown sugar, one-half cup butter, 
cream, butter and sugar, one cnp sour cream one teaspoon 
soda dissolved in the cream, one teaspoon cloves, one teaspoon 
cinnamon, one teaspoon nutmeg. Bake in two layers, ice with 
carmel icing. Carmel Icing: Three cups granulated sugar, 
one-half cup Rose Bud drip syrup or one-half cup brown 
sugar, one and one-half cups milk placed in pan, let boil until 
it makes a soft ball in water as for Fudge ; take from fire, add 
piece of butter size of walnut, one tablespoon vanilla, let cool, 
beat to a cream, and ice cake when the cake is cold. Mrs. Geo. 
Barney, Williams, Ariz. 

SPICE CAKE. 

One cup butter, one and one-half cups brown sugar, yolks of 
five eggs, one cup sweet milk, two cups flour, two teaspoons 
baking powder, one teaspoon each, cinnamon, cloves and nut- 
meg. Bake in three layers. Mrs. Willis Patterson, Williams, 
Ariz. 

SPICE CAKE. 

Four eggs, one cup sour milk, one tablespoon butter, one 
and one-half cup powdered sugar, one teaspoon cinnamon, 
cloves, alspice, each, one-half teaspoon nutmeg, one-half tea- 
spoon soda, beat the whites and yolks separately ; cream 
the butter and sugar, then add beaten yolks, then cream the 
mixture before adding flour and spices and beat again, then 
add the beaten whites. .Mrs. Martha Mclntyre Arey (de- 
ceased), San Bernideno, Calif. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 69 

SPICE CAKE. 

One and one-half cups of brown sugar, one tablespoon of 
butter, one small cup of sour cream, four eggs, reserving the 
whites of two for frosting, one teaspoon of all kinds of 
spices, one teaspoon of soda dissolved in the cream, one 
teaspoon of baking powder sifted with flour enough to 
make a soft dough, bake slowly, either in layers or loaf. Very 
good. Mrs. R. S. Teeple, Holbrook, Ariz. 

SPICE LAYER CAKE. 

One and one-half cups sugar, one-half cup butter, yolks three 
eggs (save the whites for icing), one and one-half cups milk, 
one teaspoon cinnamon and cloves, three-fourths cup chopped 
raisins, three-fourths cup chopped walnuts, two teaspoons bak- 
ing powder and flour to make stiff enough to bake. Mrs. Erg- 
mann, Jr., Los Angeles, Calif. 

CREAM SPICE CAKE. 

Two cups brown sugar, two and one-half cups flour, one-half 
cup butter, one-half cup sour cream, yolks of five eggs or three 
whole ones, two teaspoons cloves, two teaspoons cinnamon, 
one-half teaspoon allspice, one-half teaspoon ginger, one-half 
teaspoon nutmeg, one teaspoon soda. If cream is too rich, add 
sweet milk. 

SPICE CAKE. 

One cup of sugar, one cup sour cream, three eggs, one-half 
teaspoon soda. Two cups of flour, one-fourth teaspoon salt, 
one-half teaspoon each ground cloves, nutmeg, cinnamon and 
allspice, one cup of nuts, one cup of raisins, one tablespoonful 
of ground chocolate. Bake in slow oven. This is a high alti- 
tude recipe used in Trinidad. Mrs. E. A. Coleman, Wichita, 
Kans. 

SPICE CAKE. 

Add one cup sugar, one tablespoon butter, four eggs (leave 
two whites for i.cing if desired), one cup milk, ope and one-half 
teaspoons of baking powder, one teaspoon cinnamon, one-half 
teaspoon cloves, one-half teaspoon nutmeg. Add flour. Ground 
walnuts make it very good. Miss Elfie Emerson, Williams, 
Ariz. 

PORK CAKE. 

One pound salt pork ground fine, one-half pint boiling water, 
one pound seeded raisins, one cup molasses, two cups brown 



70 THE ARIZONA COOK BOOK 

sugar, one teaspoon soda, one ounce cloves, two ounces cinna- 
mon. Stir stiff with flour. Mrs. H. M. Stark, Williams, 
Ariz. 

PORK CAKE. 

Two cups brown sugar, four teaspoons cinnamon, one tea- 
spoon cloves, one nutmeg, one and one-half cups molasses, one 
teaspoon of soda, three eggs, one pound salt pork chopped fine, 
one pint boiling water poured over the pork, two sieves of flour, 
one pound of raisins, one pound of currants, one pound of wal- 
nuts, small piece of citron and lemon peel. Mrs. \V. Patter- 
son, Williams, Ariz. 

PORK CAKE. 

One pound salt pork chopped fine, one pint boiling water 
poured over pork, two cupfuls sugar, one cup molasses with 
one teaspoonful of soda stirred in molasses, one pound seeded 
raisins, one- fourth pound chopped citron, two teaspoon fills bak- 
ing powder sifted with five cups of flour, add half teaspoonful 
all kinds spices desired. Mrs. Finney, Williams, Ariz. 

"OL.D SOUTHERN POUND CAKE." 

Contents : One pound of butter, one pound of pure light 
brown sugar, one pound of flour, sixteen eggs. Directions : 
No spoon to be used. Butter and sugar creamed with the 
hands, and eggs added one at a time, into the creamed butter 
and sugar, saving whites of two eggs for frosting. Flour to be 
sifted three times before used, and to be weighed after last sift- 
ing. Add one heaping teaspoonful baking powder to the flour, 
then flour to be added gradually to the creamed butter, sugar 
and eggs. To preserve or keep this cake moist for some length 
of time, one wine glass of wine can be added. When adding 
the wine, add a little more flour. A large pound tin or two 
small half pound tins should be used. If baked in large size 
tins, must stay in oven one hour. Fire to be slow and steady. 
Frosting: To be made same as for any other cake, with the 
two whites of eggs left. The old southern method was to use 
powdered sugar instead of frosting. (This is the old Jefferson 
family pound cake recipe and has been used continuously in my 
mother's family for almost a century.) Miss Florence Atkin- 
son, Chicago, 111. 

POUND CAKE. 

One and one-fourth pounds flour, one and one-fourth pounds 
sugar ,one pound butter, twelve eggs. Cream butter and sugar, 
add eggs, then flour, and flavor to taste. W. A. Field, Wil- 
liams, Ariz. 



WILLIAMS PUB.UC LIBRARY ASSOCIATION 71 

PRUNE CAKE. 

Two-thirds cupful butter, one cupful sugar, three eggs, two 
cupfuls flour, four tablespoonfuls milk, one-fourth teaspoon 
soda, one heaping cupful prunes, two teaspoonfuls allspice, two 
teaspnoonfuls nutmeg, two teaspoonfuls baking powder. Mrs. 
McDonald Robinson, Williams, Ariz. 

SNOWBALL, CAKE. 

Cream one cup sugar, and one-half cup butter; add one-half 
cup milk, two cups flour, one-half teaspoon soda, one teaspoon 
cream of tartar, then add the whites of three eggs, beaten stiff. 
Bake in a sheet. Frosting : Two cups sugar, two-thirds of 
a cup of milk ; boil ten minutes. Add a little lemon, and beat 
until cold. Mrs. E. C. Mills, Maine, Ariz. 

SNOW CAKE. 

One-half cup butter, one cup sugar, whites of four eggs 
beaten stiff, one cup milk, one and one-half cups flour, one tea.- 
spoon baking powder. A good layer cake is made from this by 
adding yolks, more milk and flour. Mrs. J. F. Daggs, Wil- 
liams, Ariz. 

A GOOD SPONGE CAKE. 

Separate the whites and yolks of four eggs. When the whites 
are stiff enough to remain in the bowl when it is inverted, beat 
into them one-half cup sugar which must be granulated. Pow- 
dered sugar makes tough cake. Then beat the yolks, add to 
them another half cup of sugar, beating for five minutes by the 
clock ; this latter .is very important as the delicate texture of the 
cake depends upon it. Add to the yolks the juice and grated 
rind of one lemon. Now beat well together the yolks and 
whites. At this stage, beating is in order, but must be abso- 
lutely avoided after adding the flour, of which take one cup ; this 
is to be tossed or stirred into it with a ligt turn of the wooden 
spoon. The cup of sugar should be generous, the flour scanty. 
Bake for twenty-five minutes in a moderate oven. Just before 
putting in the oven sprinkle on top through a sifter about a 
tablespoonfnl of granulated sugar. -Miss Katherine Anderson, 
Williams, Ariz. 

SPONGE CAKE. 

Weigh three eggs, separate, and beat well the weight of the 
eggs in sugar, one-half the weight of the eggs in flour; add 
sugar gradually to the beaten yolks, juice of one-half a lemon 



72 THE ARIZONA COOK BOOK 

and a little of the rind, then the flour with one teaspoonful of 
baking powder sifted in it. Fold in the beaten whites last. 
Bake in pretty hot oven. Use a wire beater througout. Mrs. 
M. S. Carpenter, Hackensack, N. j. 

SPONGE CAKE (FINE). 

Ten eggs, one pound granulated sugar, one-half pound flour, 
juice and rind of one-half lemon. Beat the yolks and sugar 
together for at least half an hour, add the lemon, then the 
beaten whites and flour last. Sprinkle the top with sugar. Bake 
in moderate oven. This is a moist cake and has a thick crust. 
Contributed, Saginaw, Mich. 

SPONGE CAKE. 

One cup of sugar and yolks of five eggs creamed together. 
Five tablespoons water, one and one-half cups of flour, one 
rounding teaspoon baking powder, flavoring. Last add whites 
of five beaten eggs. Miss Effie Emerson, Williams, Ariz. 

SPONGE CAKE. 

Three eggs, one and one-half cups sugar, one-half cup water, 
two cups flour, two teaspoons baking powder, one tablespoon 
lemon juice. Miss J. M. Daggs, Williams, Ariz. 

SPONGE CAKE. 

Four eggs, beat whites stiff ; one cup sugar with beaten yolks, 
one cup flour, scant teaspoon baking' powder. Mrs. Geo. A. 
Cole, Middletown, Conn. 

CREAM SPONGE CAKE. 

One and one-half cups flour, one cup sugar, stirred together : 
two eggs, beaten slightly in a teacup filled with rich milk, one- 
half teaspoon soda, one teaspoon cream tartar. Mrs. Geo. A. 
Cole, Middletown, Conn. 

HOT WATER SPONGE CAKE. 

One and one-half cup of powdered sugar or one and one- 
quarter cup granulated, four eggs, two teaspoons baking pow- 
der, (small), one tumbler flour, one pinch salt, four tablespoons 
boiling water. Cream yolks and sugar thoroughly then add 
beaten whites and flour, stir well and then stir in boiling water. 
Delicious. Mrs. Watson, Bay City, Mich. 



WILLIAMS PUBLIC LIBRARY ASSOCIATION 73 

OLD PHILADELPHIA SPONGE CAKE. 

Beat together one pound granulated sugar and the yolks of 
ten eggs until as light as cream ; the more these are beaten the 
finer will be the grain of the cake, add the juice and grated yel- 
low rind of one lemon, have the whites of the