Dissolve one half teaspoonful of soda and mix with one scant cupful of sour cream, beat one egg and stir in, add a scant cupful of sugar and one and one half cupfuls of flour. This can be baked as a loaf, or in gem pans, or used for layer cake.
FRIED CAKES.
Two cupfuls of sugar, four eggs, one cupful of sour cream, and one cupful of buttermilk, one teaspoonful of soda, nutmeg to taste, flour enough to make a soft dough; roll until one half inch thick, cut in rounds, cutting out small ring in center; fry in hot cocoanut butter. The fat should be deep enough to float the cakes and hot enough to cook quickly; when nicely browned, drain, then powder with confectioner’s sugar.
SUGAR COOKIES.
Mix one half cupful of creamed butter with one cupful of sugar, beat to a smooth cream. Whip one egg light and add to sugar and butter; add one teaspoonful of flavoring and one fourth cupful of milk with flour enough to make sufficiently stiff to roll thin, having previously sifted through the flour one half teaspoonful of baking powder. Roll a little at a time, cut out and bake about ten minutes in hot oven.
JUMBLES.
Two eggs, six tablespoonfuls of butter, six tablespoonfuls of sugar, one teaspoonful of lemon extract, a pinch of soda sifted in flour enough to make a dough stiff enough to roll. Roll very thin, cut and bake in quick oven.
GINGER SNAPS.
To one cupful of molasses add one half a cupful of water, in which has been dissolved one teaspoonful of soda; one cupful of sugar, one teaspoonful of ginger, one teaspoonful of cinnamon, one cupful of butter with flour enough to roll. Cut and bake in quick oven.