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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

CAKES AND COOKIES

QUICK TEA CAKE
 
 
 Break 2 eggs into a large teacup. Put in with the eggs 1 tablespoonful of butter and then fill up the cup with sweet milk. Pour into a vessel and add 1 cup of sugar and 1 3/4 cups of flour with 2 teaspoonfuls of baking powder. Do not stir until all the ingredients have been added, then beat thoroughly. Bake in layers and put jelly or other filling between layers.

Sister Dessa A. Kreps, Independence, Oregon.
 
 

. CAKES & COOKIES pg 4 . . Quick Tea Cake . . Raised Doughnuts . . Rebel Cake . . Ribbon Cake . . Rice Rolls . . Round Ginger Snaps . . Scotch Cookies . . Snow Balls . . Soft Ginger Bread #1 . . Soft Ginger Bread #2 . . Soft Ginger Cookies . . Solid Chocolate Cake . . Spice Cake #1 . . Spice Cake #2 . . Spice Cake #3 . . Spice Cake #4 . . Spice Cake #5 . . Sponge Cake #1 . . Sponge Cake #2 . . Sponge Cake #3 . . Sugar Cookies . . Sugar Drop Cookies . . Thanksgiving Cake . . Tilden Cake . . Trifles . . Very Cheap Cake . . Whipped Cream Cake . . White Cake #1 . . White Cake #2 . . White Layer Cake . . White Mountain Cake .

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