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

CAKES AND COOKIES

JAM CAKE
 
 
 Cream 3/4 cup of butter, 1 cup of sugar and yolks of 3 eggs together. Add first 1 teaspoonful of cinnamon, 1 teaspoonful of allspice, 1/2 nutmeg and 3 tablespoonfuls of sour cream. Next add 1 cup jam and 1 1/2 cups of flour in which has been mixed 1 teaspoonful of soda. Add the beaten whites. Bake in layers and put together with soft icing.

Sister Kittie Keim, Rockingham, Mo.
 
 

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