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

CAKES AND COOKIES

RIBBON CAKE
 
 
 Cream well together 1 cup of butter with 2 cups of sugar; add 5 eggs beaten separately, 1 cup of milk, 4 cups of flour well sifted with 2 teaspoonfuls of baking powder, and flavor with vanilla. Take 1/2 of the cake batter and add to it 1 cup of chopped raisins and citron, and a little spice. Bake in 3 jelly tins, and place the fruit layer in the middle.

Sister L. H. Funk, Kansas City, Mo.
 
 

. 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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