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

CAKES AND COOKIES

FROSTED CREAMS #1
 
 
 Take 1 cup of sugar, 1 cup of butter and lard, mixed to a cream, 1 cup of molasses, 1 cup of cold water, 1 teaspoonful of soda and 1 tablespoonful of ginger. Mix soft and roll. Bake on under side of dripping pan. Ice while warm with the following: Take 2 cups of granulated sugar, dampen with water and boil until it threads. Pour it over the whites of 2 eggs well beaten. Cut the creams into squares with a sharp knife.

Sister Lizsie Chamberlin, Yale, Iowa.
 
 

. 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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