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

CAKES AND COOKIES

FIG CAKE #2
 
 
 Take 1 1/2 cups of sugar, 1/2 cup butter, 1/2 cup sweet milk, 1 1/2 cups flour, 1 teaspoonful baking powder, 1/2 cup cornstarch and the whites of 6 eggs.
Bake in layers and fill with fig filling, which is made as follows: Chop 1 pound of figs, add 1/2 cupful of sugar and 1 cup of water. Stew until soft and smooth. Spread between layers and ice the whole cake with boiled icing.

Sister Josie Sloniker, Burroak, Kans.
 
 

. CAKES & COOKIES pg 2 . . Delicate Ribbon Cake . . Doughnuts (Two Recipes) . . Doughnuts (4 Recipes) . . Dried Apple Cake . . Dried Apple Fruit Cake . . Drop Cakes . . Drop Ginger Cookies . . Eggless Cookies . . Excellent Cake or Cocoanut Cake . . Excellent Doughnuts . . Fastnacht Cakes . . Fat Cakes . . Favorite Snow Cake . . Fig Cake #1 . . Fig Cake #2 . . Fig Cake #3 . . Fried Cakes or Doughnuts . . Frosted Creams #1 . . Frosted Creams #2 . . Frosted Creams #3 . . Fruit Cake #1 . . Fruit Cake #2 . . Fruit Cake #3 . . Fruit Cookies . . Fruit Crackers . . Ginger Bread #1 . . Ginger Bread #2 . . Ginger Bread #3 . . Ginger Cake #1 . . Ginger Cake #2 . . Ginger Cake without Milk or Eggs . . Ginger Cookies . . Gingersnaps . . Good Ginger Cookies . . Good Plain Cookies . . Graham Crackers . . Grandmother's Ginger Cookies .

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