Theodore & Edith Roosevelt's Recipes

EDITH ROOSEVELT'S CLOVE CAKE

1/2 cup of butter
1/2 cup of milk
1/2 cup of molasses
2 cups flour
2 eggs, whole
3 cups seedless raisins
1 tsp, soda, in the molasses
1/2 tsp of cloves, cinnamon and allspice
1-1/2 tsp. nutmeg
1/2 lb crystallized ginger and butter, for decoration

Mix butter and milk; add eggs, beating well. Add molasses and soda, milk, and flour that has been sifted together with the spices. Beat well. Add raisins. Bake in greased 8-inch tube pan at 350 F for 45-55 minutes.

Brush the top with a little butter, and garnish with overlapping slices of crystallized ginger.

EDITH ROOSEVELT'S FAT RASCALS (Biscuits)

2 cups sifted flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter or margarine
1/2 lb. dried currants
1/2 cup milk (about)

Thoroughly mix the flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or two knives until particles are the size of rice kernels. Stir in currants. Add the milk and stir with a fork only until a soft dough is formed.

Shape dough lightly into a ball and roll out 1/2-inch thick on a lightly floured surface. Cut into rounds with a 2-inch cutter. Place on ungreased baking sheet.

Bake at 450 for 12 to 15 minutes. About 1-1/2 dozen biscuits.