"Valuable Recipes." from the January 24, 1891 Door County Advocate
Valuable Recipes.
SPONGE CAKE.—One coffee-cup sugar, coffee cup flour, four eggs, one lemon.
KING CAKE.—Three quarters of a pound of butter, one and a quarter pounds of sugar, one nutmeg, six eggs, one cup of milk; flour to make an ordinary batter.
POVERTY CAKES.—One pint of milk, one teaspoonful saleratus, two eggs. Make them just stiff enough with Indian meal to work into balls, and boil them in hot fat. To be split open and eaten with butter.
HARD GINGER SNAPS.—One pound of flour, half pound of butter, half pound of brown sugar, two tablespoonsful good ginger, one tablespoonful cloves, and molasses enough to make a stiff dough.
CUP CAKE.—One cup white sugar, one half cup butter, two eggs, two cups flour, one teaspoonful cream tarter, half teaspoonful soda, half cup of milk. Beat the butter and sugar together, and the eggs separately.
DOUGHNUTS.—Take one cup of powdered sugar, four eggs, one cup of sweet milk, one-fourth cup of butter, one nutmeg, four cups of prepared flour; mix as soft as tea biscuit; make them half the size you wish when fried, fry in lard; about five minutes will cook them. This receipt will make four dozen.
FRESH ROLLS.—Heat a pint of new milk, make a thick batter, into which put a teacup of yeast. After it lightens, beat up three eggs, one teacup of sugar, and put it in batter. Then rub a teacup of lard in some flour, make it into a soft dough with the sponge, and after it lightens, work out into rolls. Let them lighten, and then bake.
LEMON PIE.—Yolks of three eggs and the whites of one; one cup of sugar; one cup of water; one and one half spoonfuls of flour; juice and grated peel of one lemon; stir all together and bake as a custard pie. Beat the white of two eggs to a froth; then add four spoonfuls of sugar; flavor with lemon; when the pie is done spread this over the top; return to the oven to brown.
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Courtesy of the Door County Library Newspaper Archive
[saleratus is baking soda; author not stated; https://www.merriam-webster.com/wordplay/recipe-vs-receipt-usage-word-history discusses how in earlier uses, “receipt was used for what we now call a recipe.”]
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