Part 10 (1/2)

WALNUT GINGERBREAD

1 cup light brown sugar cup shortening cup black mola.s.ses 1 cup boiling water 3 cups flour 2 tsp. baking soda tsp. ginger tsp. cinnamon tsp. cloves 2 eggs cup chopped black walnuts

Cream the sugar and shortening in a bowl. Add the mola.s.ses and pour the cup of boiling water over it. Mix well. Combine the flour, soda and spices, sift and add to the mola.s.ses mixture, beating well. Add the eggs one at a time and blend thoroughly. Next add the chopped nut meats. Pour into a well greased loaf pan and bake in moderate oven (350-f) for 40 minutes.

APPLE SAUCE CAKE

1 cup light brown sugar cup b.u.t.ter 1 cup apple sauce 1 tsp. soda 2 cups flour 1 tsp. cinnamon tsp. cloves, ground a little nutmeg 1 cup raisins pinch of salt

Cream together b.u.t.ter, sugar and spices. Add apple sauce, flour and soda dissolved in a little warm water. Add the raisins (or currants). Beat thoroughly and pour into a loaf tin. Bake in moderate oven (350-f) for approximately 50 minutes.

ICING

1 cup pulverized sugar, piece of b.u.t.ter size of a walnut. Moisten with a little water and spread over cake.

NUT CAKE

1 cups sugar cup b.u.t.ter 3 eggs, separated 2 cups flour 1 cup nut meats, chopped 2 tsp. baking powder cup milk a little salt

Rub b.u.t.ter and sugar to a light, white cream. Add egg yolks and beat until smooth. Sift flour, salt and baking powder and add, together with milk, a little at a time, beating well. Fold in chopped nuts and stiffly beaten egg whites. Pour into 2 nine inch cake pans or 1 loaf pan. Bake in medium oven (350-f) for 30 minutes for layer cake or 1 hour for loaf cake. Use hickory nuts, black walnuts or sh.e.l.lbarks.

PENNSYLVANIA DUTCH

[Ill.u.s.tration]

Cookies

ANISE COOKIES

6 eggs, separated 1 cup powdered sugar 1 cup flour, sifted 3 tsps. anise seed

Beat egg yolks until thick and foamy. Beat egg whites stiff and combine with egg yolks. Gradually add the powdered sugar and mix lightly. Sift flour and add to the egg mixture together with the anise seed. Drop from teaspoon on greased cookie sheet, s.p.a.cing about 1 inch apart. Chill in refrigerator over night. Bake in slow oven (300-f) for about 12 minutes.

FRUIT _and_ NUT COOKIES

1 cup shortening 1 cups sugar 3 eggs 3 cups flour 1 tsp. salt 1 tsp. cinnamon 1 tsp. soda 1 tblsp. hot water cup raisins, chopped cup currants, chopped 1 cup nuts, chopped

Cream shortening and sugar, add the eggs and beat until light and fluffy. Sift flour add salt and cinnamon and sift again. Dissolve the soda in the hot water and add to the creamed mixture. Add half of the sifted dry ingredients mixing well. Fold in the chopped fruit and nuts and the remaining flour mixture. Stir until thoroughly blended. Drop teaspoonfuls on greased cookie sheets, about 2 inches apart and bake in moderate oven (350-f) for 15 minutes.

CINNAMON WAFFLES (Zimmet waffles)

lb. b.u.t.ter 1 cup sugar 2 tsp. cinnamon 3 eggs flour