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(Suppers) - (Ice Creams, Water Ices, Frozen Puddings)

3-1/2 cupfuls of flour
1 cupful of brown sugar
1/2 cupful of New Orleans molasses
1 pound of seeded raisins
1 cupful of sour milk
1/2 cupful of butter
1 teaspoonful of cinnamon
1 teaspoonful of allspice
1 teaspoonful of soda
Cut the raisins into halves and flour them with four tablespoonfuls of the
flour. Dissolve the soda in a tablespoonful of water, add it to the thick
sour milk, beat a minute, add the molasses, beat again, add the butter,
melted carefully, and stir in the flour; add the spices, and beat well.
Stir in the raisins, and turn into a greased bread pan. Bake in a
_moderate_ oven one hour. When done, turn from the pan, baste with a syrup,
made by boiling four tablespoonfuls of sugar with three of water, and add
two teaspoonfuls of currant or grape jelly. Shut the cake in a tin box for
a week or more. If made well this is moist and rich at very little cost.

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