Add sugar gradually and yolks of eggs beaten until thick, add lemon colored extract. Mix and sift flour and baking powder and add alternately with milk to first mixture.
Pineapple Cake
| 1 egg ½ cup butter ¾ cup sugar ¾ cup milk 1½ teaspoons baking powder 1½ cups flour |
Make in two layers and when ready to serve put grated pineapple on each layer of cake. Whip half a pint of cream, sweeten to taste and put over pineapples.
(Bananas can be used instead of pineapples).
Ginger Cookies
| 3 lbs. flour 1 lb. butter and lard mixed 1 lb. brown sugar 1 pint molasses 1 good sized teaspoon of soda or 2 level ones. |
Add ginger to taste—about 4 level teaspoons, also lemon extract or grated rind and juice if preferred.
Put flour, sugar and butter together and rub thoroughly. Make hole in center and pour in the molasses in which the soda has been beaten in. Stir all well together, break off enough to roll out; cut, space in pan and bake in very moderate oven.
These keep well, especially in stone crock. This recipe makes a quantity if cut with small cutter.