Mother’s Cook Book in 1920

Newport Hoosier State, Newport, Indiana June 9, 1920, page 7

Even the clearest and most perfect circumstantial evidence is likely to be at fault, after all, and therefore ought to be received with great caution. Take the case of any pencil, sharpened by a woman; if you have witnesses, you will find she did it with a knife; but if you take simply the aspect of the pencil, you will say she did it with her teeth. – Mark Twain.

Company Cake

  • 2 cups butter
  • 3 cups dark brown sugar
  • 7 eggs, whites and yolks separated
  • 1 lb raisins and currants
  • 3/4 lb citron sliced thin
  • 1/2 cup molasses
  • 1/2 cup sour milk
  • 1 tablespoon cinnamon
  • 1 teaspoon cloves
  • 1/4 cup sour cherry juice
  • 1 teaspoon baking soda
  • 4 cups flour, sifted

This recipe makes two large square loaves of moist, delicious fruit cake. If you put away in a tin box with a tight cover it will be just as good when six months old as it was when it was turned out steaming and spicy on the cake cooler. Do not ice it, as the brown cake discolors the icing when it stands. Two scant cupfuls of butter, three cupfuls of dark brown sugar, seven eggs, whites and yolks beaten separately; one pound each of raisins and currants, three-quarters of a pound of citron sliced thin, one-half cupful of good molasses, one-half cupful of sour milk, one tablespoonful of cinnamon, one teaspoonful of cloves, one-quarter of a cupful of sour cherry juice, one teaspoonful of soda, with four cupfuls of sifted flour. Mix and beat well. Dust the fruits with flour and fold in the stiffly beaten whites. Line a square pan with greased paper and bake two hours in a moderate oven. Test with a toothpick. When cool, wrap in towels and put away in a tin box.

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