2 eggs.
1 cup of milk.
1 1/2 cups flour.
2 teaspoonfuls of baking-powder.
1/2 teaspoonful of salt.

Put the eggs in a bowl without separating them, and beat them
with a spoon till light. Put in the milk, then the flour mixed
with the salt, and last the baking-powder all alone. Bake on a hot,
buttered griddle. This seems a queer rule, but it makes delicious
cakes, especially if eaten with sugar and thick cream.

Tags: kids dessert cake vintage

Make the rule for plain icing, and add a half-cup of chopped raisins
mixed with half a cup of chopped almonds or English walnuts.

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These little cakes are so like real macaroons that no one
who had not seen the recipe would guess how they were made.

2 1/2 cups rolled oats.
2 1/2 teaspoonfuls baking-powder.
1/2 teaspoonful salt.
3 even tablespoonfuls butter.
1 cup sugar.
3 eggs, beaten separately.
1 teaspoonful vanilla.

Cream the butter, add the sugar and well beaten egg-yolks,
then the oatmeal, salt, and baking-powder, then the vanilla,
and last the whites of the eggs. Drop in small bits, no larger
than the end of your finger, on a shallow pan, three inches apart.
Bake in a very slow oven till brown, and take from the pan while hot.

Tags: kids dessert cake vintage

2 squares of Baker's chocolate.
1 teaspoonful of sugar.
Bit of butter the size of a pea.

Melt the chocolate over the teakettle and stir in the sugar
and butter and a couple of drops of vanilla, if you like.
Take little round crackers, and with a fork roll them quickly
in this till they are covered; dry on buttered paper. You can
also take saltines, or any long, thin cracker, and spread one
side with the chocolate.

Tags: kids dessert cake vintage

These ought to be made of fresh sweet corn, but you can make them
in winter out of canned grated corn, or canned corn rubbed through
a colander.

1 quart grated corn.
1 cup of flour.
1 cup of milk.
1 tablespoonful melted butter.
4 eggs.
1/2 teaspoonful of salt.

Beat the eggs separately, and put the yolks into the corn;
then add the milk, then the flour, then the salt, and beat well.
Last of all, fold in the whites and bake on a hot griddle.

Tags: kids cake dessert vintage

1/4 cup of butter.
1/2 cup of sugar.
1/4 cup of milk.
1 egg.
1 cup flour.
1 teaspoonful baking-powder.
1/2 teaspoonful of vanilla.

Rub the butter and sugar to a cream, beat the egg light without
separating, and put it in next; then the milk, a little at a time;
mix the baking-powder with the flour and stir in, and last the vanilla.
Bake in small scalloped tins, and fill each one only half-full.

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Mix a cup of chopped figs with the same icing.

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2 cups maple syrup.
Whites of 2 eggs.

Boil the syrup slowly till it makes a thread when you hold it up;
then add it slowly to your beaten egg-whites, beating till cold.

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2 cups brown sugar.
1/2 cup cream or milk.
Butter the size of an egg.
1/2 teaspoonful vanilla.

Mix all together and cook till it is smooth and thick.

Tags: kids dessert cake vintage

Chop a quarter of a pound of marshmallows; put them over the
teakettle to get soft; make a plain icing and beat them in.

Tags: kids cake dessert vintage