DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Jane E. Hassler cookbook, June 1857

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Page 36

half the milk, then the rest of the flour and eggs, the soda dissolved in the rest of the milk, and cream of tarter mixed in the flour.  The Silver cake is made the same.  Fruit Lemon Cake 4 cups of sugar, 2 cups of butter, 8 eggs, beat one in at a time, 1 3/4 of cup of sweet milk, 2 teaspoonsful of cream a tarter in flour, 1 teaspoonful of Soda in the milk. The juice of 1 lemon 8 cups of flour - bake in jelly pans, when cold, place between 1 layer of icing and fruit, (currants & raisins alternately).  Norfork Dumplins 1 pt flour, 1/2 teaspoonful of soda, 1 of baking powder, a little salk, 1 egg, rub all together and take a small cup milk and make a stiff dough.  Let it stand a few hours.  Have ready a pot of boiling water and drop a tablespoonful of dough in at a time.  Let them boil [illegible] minutes, serve hot with molasses.  They [should?] not boil too long or they will go

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half the milk, then the rest of the flour and eggs, the soda dissolved in the rest of the milk, and cream of tarter mixed in the flour. The Silver cake is made the same. Fruit Lemon Cake 4 cups of sugar, 2 cups of butter, 8 eggs, beat one in at a time, 1 3/4 of cup of sweet milk, 2 teaspoonsful of cream a tarter in flour, 1 teaspoonful of Soda in the milk. The juice of 1 lemon 8 cups of flour - bake in jelly pans, when cold, place between 1 layer of icing and fruit, (currants & raisins alternately). Norfork Dumplins 1 pt flour, 1/2 teaspoonful of soda, 1 of baking powder, a little salk, 1 egg, rub all together and take a small cup milk and make a stiff dough. Let it stand a few hours. Have ready a pot of boiling water and drop a tablespoonful of dough in at a time. Let them boil [illegible] minutes, serve hot with molasses. They [should?] not boil too long or they will go