Here's another page from my grandmother Emma (Bickerstaff) Meinzen's Webster's Spelling Recipe Book. The patent number date is 14, 1909, so we know Gramma wrote the recipes after that. In 1909 she was 16, but the handwriting looks like it's written with a mature hand. I have no doubt that she used these recipes: they are spotted and dotted with ingredients that missed the bowl! If you'd like to see the other recipes from her book, click on recipes under the Post Topics at the bottom of the page and a list will appear.
The dip recipe is a sweet one, probably used for fresh fruit, or
possibly for cakes or cookies at parties or on special occasions. I
don't ever remember my grandmother making or serving it.
The order of ingredients for the Molasses Cake, which sounds quite a lot
like gingerbread, seems unusual to me. Commonly, cake batter is mixed with
sugar and eggs first, then other liquid
ingredients, with dry ingredients last (unless liquid and dry ingredients
are alternated). It's also hard to tell what's to be mixed together
from the way this recipe's written. The spices could easily be mixed in
either the flour or the molasses. I think the lard and soda go into 1
cup of hot water. Cakes are usually baked in a 350-degree oven for anywhere from 20 minutes to 45 or 50 minutes. Use a toothpick to test for doneness: stick it in the cake, if it comes our clean, the cake is done; if it comes out with moist cake ingredients on it, bake a little longer.
1 tablespoon corn Starch
1 " " flour.
1/2 to 3/4 cup Sugar, --
or to taste.
Butter size of egg.
Pour on Boiling
Water to make
Nutmeg or Vanilla
2 cups flour.
1 cup molasses.
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 " cloves.
1 table spoon lard
1 teaspoon of Soda
Cup in Hot Water
1 egg beaten last.