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

CAKES AND COOKIES

BUTTERMILK CAKE
 
 
 Take 1 cup of buttermilk, 1 pint of molasses, 1/2 cup of sugar, 2/3 pint of lard, 2 eggs, 2 scant teaspoonfuls of saleratus, and flour enough to make a batter a little stiffer than common cake batter if it is baked in jelly tins; if baked as drop cakes, mix stiff enough so they will not run.

Sister Effie Hoover, Milford, Ind.
 
 

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