The Laurel Health Cookery: A Collection of Practical Suggestions and Recipes for the Preparation of Non-Flesh Foods in Palatable and Attractive Ways

cookies, use 2 whites of eggs only and make dough stiff enough to roll. =Molasses Cake= 4 large eggs 3 level tablespns. butter ½ cup molasses ½ cup sugar, brown or white 1 teaspn. lemon juice 1½ teaspn. grated orange peel 1½ tablespn. browned flour 1 cup pastry flour Beat eggs and lemon juice in bowl set in boiling water, add sugar, then boiling molasses, with butter and orange peel, and lastly the flour. =Molasses Sugar Cakes= 4 eggs ⅓ cup (4½ level tablespns.) butter ⅞ cup molasses sugar ⅓ teaspn. lemon extract 1 cup pastry flour 1½ tablespn. browned flour 1 teaspn. lemon juice Mix butter and sugar and add to beaten yolks, beating well; slide on to this the whites beaten with salt and lemon juice, then sift over gradually the two flours mixed, chopping and folding them in with the whites. Bake in small cakes in moderate oven 15-20 m. Use grated maple sugar for maple cakes. =★ Molasses Bread or Hard Molasses Cake--no eggs= 1¾ qt. (7 cups) flour 1 cup butter (part oil) 1¼ cup pressed down, medium brown sugar 1 cup molasses 1 teaspn. ground anise seed salt Cream butter and sugar, add anise and molasses, beat well and add flour; turn mixture out on floured board, mold up and put into flat tins about 1 in. deep, wash over with milk and bake in a very slow oven. When done, wrap or cover with damp cloths and keep at least 4 days before using. If necessary, moisten the cloths again, and perhaps again. The cakes will be hard and dry when taken from the oven, but keeping them for a few days in damp (not wet) cloths makes them nice and tender. Grated orange peel and vanilla, together or separate, may be used for flavoring; but the delicate flavor of anise is especially agreeable. By weight, the ingredients are 1½ lb. pastry flour, ½ lb. butter, ½ lb. brown sugar, ⅞ lb. molasses. YEAST CAKES It is especially important to use pastry flour in cakes made with yeast. A good liquid yeast gives