Beat the butter and sugar to a cream, then add the potatoes, milk, chocolate, yolks of eggs well beaten, flour, baking powder, cloves, nutmeg, cinnamon, and whites of eggs beaten to a stiff froth.
Mix all together, then add the chopped nuts. Turn into a buttered and floured casserole, and bake in a moderate oven for forty-five minutes.
SOFT GINGERBREAD
- 6 ozs. (¾ cup) butter
- 6 ozs. (¾ cup) sugar
- ½ pint (1 cup) milk (sour preferred)
- ½ pint (1 cup) molasses
- 2 eggs
- 2 teaspoonfuls powdered ginger
- 2 teaspoonfuls powdered cinnamon
- ¼ teaspoonful grated nutmeg
- 1 teaspoonful baking soda
- 3 tablespoonfuls hot water
- 11 ozs. (2¾ cups) flour
Cream the butter and the sugar together, then add the eggs well beaten, milk, molasses, spices, flour, and the soda dissolved in the hot water. Mix well, turn into a buttered and floured shallow earthenware dish.
Bake in a moderate oven for three-quarters of an hour.
SPICE CAKE
- 4 ozs. (½ cup) butter
- 4 ozs. (½ cup) sugar
- ½ lb. (2 cups) flour
- 1½ teaspoonfuls baking powder
- 1 egg
- ½ teaspoonful powdered ginger
- ½ teaspoonful powdered cinnamon
- Some lemon marmalade
Rub the butter finely into the flour, add the sugar, baking powder, and spices. Beat up the egg, add it gradually, making the dry ingredients into a stiff paste. Knead it a little on a floured baking board, divide it into two pieces, roll them out, and line a greased fireproof plate with one of them, spread over with the marmalade, spread the other piece on the top, and pinch it neatly round the edges.
Bake in a hot oven for half an hour.