DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Julie M. Clagett cookbook, June 1, 1886

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Page 17

batter, about as soft, as pound cake, about 1 pt water to a qt flour will be required, but depends on brand of flour. Do not make dough as stiff as yeast bread. Pour the batter into a greased pan 4 1/2 by 8 inches, & 4 in deep, filling about half full, it will rise until full when baked. Bake in very hot oven 45 minutes, placing paper over first 15 min - to prevent crusting too soon in top. Bake immediately after mixing. 
Royal Buckwheat Cakes.
2 cups buckwheat, 1 of flour, 2 table spoons baking powder, 1/2 teaspoon salt, all sifted well together. Mix with milk into a thin batter & bake at once in a hot griddle. 
[Boeangass?] Fruit Cake. (M. Harland)
1 qt flour, 2 cups milk, 2 tablespoons butter, 1 tablespoon lard, 1/2 teaspoon salt, 1 qt berries, huckle berries blk berris or raspberries, 1/2 cup sugar, 2 teaspoons Cleatand's baking powder, chop in shortening, stir in the milk with a wooden spoon. The dough

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batter, about as soft, as pound cake, about 1 pt water to a qt flour will be required, but depends on brand of flour. Do not make dough as stiff as yeast bread. Pour the batter into a greased pan 4 1/2 by 8 inches, & 4 in deep, filling about half full, it will rise until full when baked. Bake in very hot oven 45 minutes, placing paper over first 15 min - to prevent crusting too soon in top. Bake immediately after mixing. Royal Buckwheat Cakes. 2 cups buckwheat, 1 of flour, 2 table spoons baking powder, 1/2 teaspoon salt, all sifted well together. Mix with milk into a thin batter & bake at once in a hot griddle. [Boeangass?] Fruit Cake. (M. Harland) 1 qt flour, 2 cups milk, 2 tablespoons butter, 1 tablespoon lard, 1/2 teaspoon salt, 1 qt berries, huckle berries blk berris or raspberries, 1/2 cup sugar, 2 teaspoons Cleatand's baking powder, chop in shortening, stir in the milk with a wooden spoon. The dough