Title: Ribbon or Variety Cake
Categories: Blank
Yield: 4 Servings

Text

Two cups sugar, one cup butter, one cup sour milk, four cups flour, four eggs, one teaspoonful cream tartar, a half of soda. Have ready two tins, put one third in each and bake. To the other add three large teaspoonfuls molasses, one cup currants, one cup raisins and a little citron; spice to suit the taste. Put the sheets alternately while warm with a little jelly or raspberry jam between. Cut in thin slices or squares.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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