Process: Cream Cottolene, add sugar gradually, yolks of eggs beaten until thick and light, flour sifted with baking powder, alternately with milk. Fold in whites of eggs beaten until stiff. Turn one-third of this batter into a bowl and add to it molasses and spices. Pour into well-greased pan, alternating light and dark mixtures to give it the "marbled" appearance.
Bake forty to forty-five minutes in a moderate oven.
"If you are an artist in the kitchen you will always be esteemed."—Elizabeth in Her German Garden. |
May
First Sunday
Asparagus Soup—Saltines
Baked Bluefish à la Creole
Chateau Potatoes Stringless Beans with Bacon
Cheese and Pimento Salad
Frozen Strawberries
Corn-Starch Loaf Cake with Maple Frosting
Café Noir—Tea Frappé