Recipes for Cakes

CAKES.

“With weights and measures just and true,
Oven of even heat,
Well buttered tins and quiet nerves,
Success will be complete.”

In making cake, the ingredients used should be of the best
quality–the flour super-fine, and always sifted; the butter fresh and
sweet, and not too much salted.  Coffee A, or granulated sugar is best
for all cakes.  Much care should be taken in breaking and separating
the eggs, and equal care taken as regards their freshness.  One
imperfect egg would spoil the entire lot.  Break each egg separately
in a teacup; then into the vessels in which they are to be beaten.
Never use an egg when the white is the least discolored.  Before
beating the whites, remove every particle of yolk.  If any is allowed
to remain, it will prevent them becoming as stiff and dry as required.
Deep earthen bowls are best for mixing cake, and should be kept
exclusively for that purpose.  After using, wash well, dry perfectly,
and keep in a dry place.  A wooden spoon or paddle is best for beating
batter.  Before commencing to make your cake, see that all the
ingredients required are at hand.  By so doing, the work may be done
in much less time.

The lightness of a cake depends not only upon the making, but the
baking, also.  It is highly important to exercise judgment respecting
the heat of the oven, which must be regulated according to the cake
you bake, and the stove you use.  Solid cake requires sufficient heat
to cause it to rise, and brown nicely without scorching.  If it should
brown too fast, cover with thick brown paper.  All light cakes require
quick heat, and are not good if baked in a cool oven.  Those having
molasses as an ingredient scorch more quickly, consequently should be
baked in a moderate oven.  Every cook should use her own judgment, and
by frequent baking she will, in a very short time, be able to tell by
the appearance of either bread or cake whether it is sufficiently
done.

DELICATE CAKE.  MRS. C. H. WILLIAMS.

One cup of white sugar, one-half cup of butter, whites of four eggs
(well beaten), one-half cup of sweet milk, two cups of flour, one
teaspoonful of cream tartar, and one-half teaspoonful of soda.  Flavor
with lemon.

WHITE CAKE.  MRS. ALICE KRANER AND MISS ROSA OWENS.

One cup of butter, two cups of sugar, one cup of sweet milk, three
cups of flour, whites of five or six eggs, two teaspoons of baking
powder.  This is easy to make, and very good.

WHITE CAKE.  MRS. DELL W. DE WOLFE.

Two cups sugar, two-thirds cup butter, the whites of seven eggs (well
beaten), two thirds cup sweet milk, three cups flour, three
teaspoonfuls baking powder.  Bake in square or round tins.

WHITE CAKE.  MRS. WM. HOOVER.

Whites of five eggs, two cups of sugar, two-thirds cup of butter, two
and one-half cups of flour, one cup of sweet milk, two and one-half
teaspoons of baking powder.  Flavor to suit taste.

WHITE CAKE.  MRS. A. C. AULT.

Two cups white sugar, one cup butter, one cup sweet milk, two cups
flour, one cup corn starch, whites of six eggs, two teaspoonfuls
baking powder.  Flavor to taste.

SNOW CAKE.  MRS. JOHN KISHLER.

One cup sugar, one-half cup butter, one-half cup milk, one and
one-half cups flour, one teaspoonful baking powder, whites of four
eggs.  Flavor to taste.

LOAF CAKE.  MRS. JOHN LANDON.

Whites of five eggs, two cups of white sugar, one cup of butter, one
cup of sweet milk, two and a half cups of flour, one cup of corn
starch dissolved in some of the milk, half teaspoonful of soda, and
one teaspoonful of cream tartar.

SILVER CAKE.  MRS. JOHN LANDON.

Whites of eight eggs, two cups of butter, two cups of sugar, one cup
of milk, one cup of corn starch, two cups of flour, one and one-half
teaspoonfuls of baking powder; mix corn starch, flour, and baking
powder together; add the butter and sugar alternately, then the milk;
add the whites of seven eggs last.  Flavor to taste.

GOLD CAKE.  MRS. JOHN LANDON.

The yolks eight eggs, one whole egg, one-half cup of butter, one and
one-half cups of sugar, three-fourths of a cup of milk, two cups of
flour, one teaspoonful of cream tartar, and one-half teaspoonful of
soda.

ANGELS FOOD CAKE.  FLORENCE ECKHART.

The whites of ten eggs, one and a half tumblers of granulated sugar,
one tumbler of flour; a heaping teaspoon of cream tartar, a pinch of
salt.  Put through the sieve twice.  Take one-half of eggs, and stir
in one-half the sugar; beat until they have a gloss; then add the
other half of eggs, and the rest of the sugar.  Beat again; then add
the flour and cream tartar.  Stir up lightly.  Flavor with almond.
Bake one hour in slow oven.

ANGEL CAKE.  MRS. C. C. STOLTZ.

Whites of nine large or ten small fresh eggs, one and one-fourth cups
sifted granulated sugar, one cup sifted flour, one-half teaspoonful
cream tartar; a pinch of salt added to eggs before beating.  After
sifting flour four or five times, measure and set aside one cup; then
sift and measure one and one fourth cups granulated sugar; beat whites
of eggs about half; add cream tartar and beat until very, very stiff.
Stir in sugar, and then flour, very lightly. Put in pan in moderate
oven at once, and bake from thirty-five to fifty minutes.

ANGEL FOOD CAKE.  MISS NELLIE LINSLEY.

Whites of eleven eggs, one cup of flour, one and one-half cups of
granulated sugar, one teaspoonful of cream tartar, one teaspoonful of
almond extract, one-half teaspoonful of salt.  Sift sugar once; flour
three times; add cream tartar to flour, and sift three times.  Bake
forty minutes.

SUNSHINE CAKE.  MRS. FRANK ARROWSMITH AND MAUD STOLTZ.

Whites of seven small eggs, yolks of five eggs, one cup of granulated
sugar, two-thirds cup of flour, one-third teaspoon of cream tartar,
and a pinch of salt.  Sift the flour and sugar five times; measure,
and set aside, as for angel cake.  Beat yolks of eggs thoroughly;
then, after washing beater, beat the whites about half; add cream
tartar, and beat until very, very stiff.  Stir in sugar lightly; then
the beaten yolks thoroughly; then add flour and flavoring, and put in
tube pan in the oven at once.  It will bake in thirty-five to fifty
minutes.

COLD WATER CAKE.  MISS ANNA BARTH.

One and one-half cups of sugar, one-quarter cup of butter, two and
one-half cups of flour, two eggs, one cup of water, two teaspoons of
baking powder.  Flavor with vanilla or lemon.

Longest established in Marion–Jennie Thomas, milliner.

BRIDES CAKE.  MRS. J. J. SLOAN.

Two cups of butter, four cups of pulverized sugar, two cups of sweet
milk, two scant cups of corn starch, four heaping cups of flour,
whites of twelve eggs, one tablespoon of lemon extract, three heaping
teaspoons of baking powder.  Cream the butter and sugar; add the well
beaten whites; then the milk, the corn starch, and the flour in which
baking powder has been sifted.  This should be as stiff as pound cake.
Bake in a moderate oven.  It makes a very large cake, or two
moderate-sized ones.  Sometimes you will have to use more or less
flour, according to the size of your eggs.

SPONGE CAKE.  MRS. W. H. ECKHART.

The yolks of four eggs, one cup of sugar, one cup of flour, four
tablespoonfuls of cold water, one teaspoonful of baking powder; add
the whites of four eggs.  Bake in a quick oven, but not too hot.

SPONGE CAKE.  MRS. HARRY TRUE.

One cup of sugar, one and a half cups of flour, three eggs, two
tablespoons of water, one heaping teaspoon of baking powder.

SPONGE CAKE.  MRS. P. O. SHARPLESS.

Four eggs, one and a third cups of sugar, three tablespoonfuls of
water, and two cups of flour, through which has been sifted two small
teaspoonfuls of baking powder.  Flavor with lemon extract.

The best cooks buy millinery goods of Jennie Thomas.

SPONGE CAKE.  MRS. T. H. LINSLEY.

One cup of sugar, one cup of flour, three eggs.  Beat altogether
fifteen minutes; add one-half cup of milk, and one teaspoonful of
baking powder.

LEMON CAKE.  MRS. T. H. LINSLEY.

Three cups of powdered sugar, and one cup of butter rubbed to a cream.
Stir in the yolks of five well-beaten eggs.  Dissolve one teaspoon of
salaratus in a teacup of milk; add this, and then the juice and grated
rind of one lemon, and the whites of the eggs.  Sift in as lightly as
possible four teacups of flour, and put in pan.  Bake about one-half
hour.

MARBLE CAKE.  MRS. C. H. WILLIAMS AND MRS. ELIZABETH McCURDY.

LIGHT PART.–One and one-half cups sugar, one-half cup butter,
one-half cup sweet milk, one-half teaspoon soda, one teaspoon cream
tartar, whites of four eggs, two and one-half cups flour.

DARK PART.–One cup brown sugar, one cup molasses, one-half cup
butter, one half cup milk, one-half teaspoon soda, one teaspoon cream
tartar, two and one-half cups flour, yolks of four eggs, one-half
tablespoon each of ground cloves, allspice, cinnamon, and nutmeg.

When both parts are ready, drop a spoon of light and then one of dark
in the pan.

POUND CAKE.  MRS. U. F. SEFFNER.

One pound of butter, one pound of sugar, one pound of flour (sifted),
ten eggs (beaten separately), one-half teacup of rose water, one
nutmeg (grated), one pound of citron.  Wash the citron; chop it fine.
Beat the butter and sugar to a cream; add the rose water and nutmeg,
then the yolks of eggs, and part of the flour; then the whites of eggs
and remainder of the flour; lastly, the fruit, lightly floured.  Bake
in a moderate oven about two or two and one-half hours.  Line the pan
with white paper.

HICKORY NUT CAKE.  MRS. C. C. CAMPBELL.

One and one-half cups sugar, one-half cup butter, three-fourths cup
sweet milk, three cups flour, two teaspoonfuls baking powder, two
eggs, one cup hickory nut meats.

MOTHER’S OLD-FASHIONED CAKE.  MRS. O. W. WEEKS.

One and a half cups of brown sugar, two eggs, one teacup of sour
cream, one even teaspoon of soda, about two and a half cups of flour.
If sour cream is not used, take instead one cup of milk, and one-half
cup of butter.

LOAF CAKE.  MRS. R. H. JOHNSON.

One pint bread dough; one cup sugar, one-half cup butter, one egg,
one-half teaspoonful baking powder.  Spice, raisins, and citron to
taste.

LOAF CAKE.  MRS. ELIZA BOWEN.

Mix one pint of milk with two quarts of flour and one cup of yeast,
let stand in a warm place all night.  In morning, beat until very
light four eggs, one pound of sugar, three-eighths pound of butter,
one teaspoon of salt, one teaspoon cinnamon, half a nutmeg; mix with
the dough thoroughly, and beat for a long time.  When raised again,
dredge with flour, a cup of seeded raisins, half a pound of currants,
one-fourth pound of citron; add to dough; put into the pan, and let
stand to rise again for half an hour.  Bake in an oven suitable for
bread.  This cake will keep a long time.

RAISIN CAKE.  MRS. FRANK ARROWSMITH.

Two cups of brown sugar, one scant cup of butter, one cup of sweet
milk, four eggs, one and one-half teaspoons of baking powder, three
cups of flour, one teaspoon each of cinnamon and cloves, one pound of
raisins.  This makes two cakes.  Pour boiling water on the raisins,
and let stand a few minutes before stoning them.

DRIED APPLE FRUIT CAKE.  MRS. W. H. ECKHART.

Take three cups of dried apples, and soak over night; then chop them
fine, and cook slowly for three hours in three cups of baking
molasses, stirring often; let cool over night.  Then take two cups of
sugar, one cup of butter, three eggs, four cups of flour, two
teaspoons of baking powder, two teaspoons of ground cinnamon, two
teaspoons of ground cloves, one grated nutmeg, two cups of raisins,
one cup of citron (cut fine), and one pound of figs (chopped).
Lastly, add the cooked apples.  Stir all together, and bake as you
would other fruit cake for two hours or longer in rather slow oven.

“ELECTRIC LIGHT FLOUR” is pure, white, and nutritious.

APPLE FRUIT CAKE.  MRS. T. H. LINSLEY.

One cup of butter, two cups of sugar, one cup of sweet milk, two eggs,
one teaspoon of soda, three and one-half cups of flour, two cups of
raisins, two cups of dried apples, soaked over night, chopped fine,
and then stewed in two cups of molasses.  Beat butter and sugar to a
cream; add milk, in which dissolve the soda; then the beaten eggs, the
flour, and lastly, stir in well the raisins and apples.  Bake one and
a half hours.

COFFEE CAKE.  MAUD STOLTZ.

One cup brown sugar, one cup molasses, one cup boiling coffee,
one-half cup lard, one-half cup butter, one egg, one teasponful soda,
one teaspoonful salt, one tablespoonful cloves, one tablespoonful
cinnamon, one tablespoonful allspice, one tablespoonful vanilla, one
tablespoonful lemon, one nutmeg, one cup chopped raisins, four cups
flour.

COFFEE CAKE.  MRS. BECKIE SMITH AND MRS. JOSIE C. YAGER.

One cup brown sugar, one cup molasses, one-half cup butter, one cup
strong liquid coffee, one or two eggs, four cups flour, one teaspoon
soda, one tablespoon cinnamon, one teaspoon cloves, one nutmeg, one
pound raisins, one-half pound currants, citron as you like.  Mix the
cake part, adding soda last.  Dredge the fruit with flour before
putting in.  Bake in one large loaf, or two smaller ones.

Use “ELECTRIC LIGHT FLOUR” with these cake recipes.

COFFEE CAKE.  MRS. T. H. LINSLEY.

One cup butter, two cups brown sugar, one cup liquid coffee, six eggs,
one cup currants, one cup raisins, two teaspoons ground cinnamon, two
teaspoons ground cloves, one teaspoon soda, and three cups flour.

HICKORY NUT CAKE.  MRS. T. H. LINSLEY.

One cup butter, two cups sugar, five eggs, one cup sweet milk, one
pint hickory nut meats, one pound raisins or currants, one pound
flour, one heaping teaspoon baking powder.

HICKORY NUT CAKE.  MRS. W. C. RAPP.

Two cups of sugar, one-half cup of butter, one cup of sweet milk, two
and a half cups of flour, three teaspoons of baking powder, two eggs,
and one pint of nut kernels.

RAISED CAKE.  MRS. JENNIE HERSHBERGER, TIFFIN, OHIO.

Three cups bread sponge, three cups sugar, one cup butter, three eggs,
one teaspoonful soda dissolved in a little water, one pound raisins,
one teaspoonful each of cloves, cinnamon, nutmeg, and allspice; flour
enough to stiffen.

FRUIT CAKE.  MRS. A. A. LUCAS.

One pound of brown sugar, one pound of browned flour, three-quarters
of a pound of butter, one cup of molasses, twelve eggs, two pounds of
stoned raisins, two pounds of currants, one-half pound of citron cut
in strips, one-half pound of figs chopped fine, one-half pound of
almonds chopped fine, two wine glasses of boiled cider, two ounces of
vanilla, one tablespoon of ground cinnamon, one small tablespoon of
ground cloves, one tablespoon of ground mace, one grated nutmeg, a
little pepper, and three teaspoons of baking powder.  Bake three
hours.

FRUIT CAKE.  MRS. T. H. LINSLEY.

One cup butter, one cup brown sugar, two-thirds cup molasses, three
cups flour, one-half cup sour milk, one cup raisins, one cup currants,
one teaspoon soda in milk, four eggs, citron and spice to taste.

FRUIT CAKE.  MRS. G. H. WRIGHT.

One pound flour, one pound brown sugar, one pound citron, two pounds
raisins, two pounds currants, three-fourths pound butter, one pound
almonds, one ounce mace, one cup molasses, one-half teaspoon soda
stirred in molasses, ten eggs.  Stir sugar and butter to a cream; then
add whites and yolks of eggs, beaten separately.  Stir in flour
gradually, and molasses and spices; lastly, the fruit.  This makes
three loaves.  Bake in a moderate oven.

FRUIT CAKE.  MRS. JOHN EVANS.

Two cups butter, two and one-half cups sugar, two and one-half cups
molasses, eight cups flour, two cups sour milk, eight eggs, two
teaspoonfuls soda, three pounds raisins, three pounds currants, one
pound citron, one pound figs, two lemons (grate the rind and squeeze
the juice), two glasses of jelly, cloves, mace, cinnamon, and nutmegs.
Mix flour and fruit alternately.  Bake three and one-half hours.

PLAIN FRUIT CAKE.  MRS. R. H. JOHNSON.

One cup sugar, one-half cup butter, three cups flour, one cup water,
two eggs, one teaspoonful baking powder, one pound seeded and chopped
raisins; nutmeg, cinnamon, and citron to taste.

BLACK WEDDING CAKE.  MRS. J. J. SLOAN.

One cup butter, one and one-half cups brown sugar, one cup molasses,
one cup sweet milk, three cups flour, two teaspoonfuls baking powder
sifted into flour, five well beaten eggs, two pounds raisins, one
pound currants, one-half pound chopped citron, one-half teaspoonful
ground allspice, one-half teaspoonful cinnamon, one-half a nutmeg.
Put flour in oven, and brown–be careful not to burn.  Dredge fruit,
and add last.

WHITE FRUIT CAKE.  MRS. SAMUEL SAITER.

Cream one pound butter and one pound powdered sugar together; to this
add the beaten yolks of twelve eggs, one pound sifted flour, and two
teaspoons baking powder.  Grate one cocoanut, blanch and chop one half
pound almonds; slice one and one-half pounds citron; add to batter and
stir in beaten whites of eggs.  Put in a pan lined with greased paper,
and bake two hours.  When cold, ice.

If you use “ELECTRIC LIGHT FLOUR” with the recipes in this book, you
have no trouble.

LAYER CAKES.

EXCELLENT WHITE CAKE.  MRS. W. C. BUTCHER.

Beat two cups of sugar and three-fourths cup of butter to a cream, and
then add three-fourths cup of water, three heaping cups of flour, the
whites of six eggs beaten to a stiff froth, three teaspoons of baking
powder, and one teaspoon of vanilla.  Bake in layer pans, and put
together with frosting.

WHITE LAYER CAKE.  MRS. A. C. AULT.

Two cups sugar, one cup butter, one cup sweet milk, four cups sifted
flour, four teaspoonfuls baking powder, whites of four eggs.  Flavor
to taste.

YELLOW LAYER CAKE.  MRS. A. C. AULT.

One and one-half cups sugar, one-half cup butter, one-half cup milk,
one and one-half cups flour, one-half cup corn starch, two
teaspoonfuls baking powder, three eggs (separate whites).  Flavor to
taste.

BLACKBERRY JAM CAKE.  OZELLA SEFFNER.

Two-thirds cup of butter, one full cup of brown sugar, one cup of
blackberry jam, one-half cup of sweet milk, three eggs, two cups of
flour, two teaspoons of baking powder, one teaspoon each of cinnamon
and allspice, one-half teaspoon of cloves, one-quarter cup of chopped
citron, one cup of either walnuts or hickory nuts, vanilla flavoring.
Bake in layers and fill between with either frosting or fig paste.

BLACKBERRY JAM CAKE.  MRS. M. S. LEONARD, MRS. EVA L. FLETCHER, GAIL
HAMILTON.

One cup coffee A or light brown sugar, one-half cup butter, two cups
flour, one cup blackberry jam, three eggs, three tablespoons sour
cream, one teaspoon soda, two teaspoons cinnamon, one-half a nutmeg.
Put in the ingredients in the order given.  Bake in layers, and finish
with boiled icing.

BLACKBERRY JAM CAKE.  MRS. ALICE KRANER.

One cup brown sugar, one-half cup butter, one cup jam, one-half cup
seeded raisins, two cups flour, three eggs, two teaspoons baking
powder, four tablespoons sweet milk, one teaspoonful cinnamon,
one-half nutmeg.  Bake like jelly cake, with icing between layers.

GRAPE JAM CAKE.  MRS. J. EDD THOMAS.

This may be made like blackberry jam cake, only substituting grape jam
for the blackberry.

CHOCOLATE CAKE.  WINONA HUGHES.

One cup brown sugar, one-half cup butter, one-half cup sweet milk, two
eggs, two cups flour, one teaspoon soda dissolved in a little warm
water and then added to the milk.

Make a cream of one cup grated chocolate, two-thirds cup brown sugar,
one-half cup sweet milk, yolk of one egg, and one teaspoon vanilla.
Cook up until like cream, and mix into above cake.  Bake in slow oven
in two layers, or in one shallow pan; frost with a white frosting, or
the following–

CHOCOLATE FROSTING.–Put enough water over a cup of white sugar to
dissolve it; grate into it two squares of chocolate, and boil until
thick enough to spread.  Put on cake when cool.

CHOCOLATE CAKE.  MRS. HARRY TRUE.

One scant cup butter, two cups sugar, two cups flour, one-half cup
sweet milk, three eggs, two teaspoons baking powder, one-half teaspoon
vanilla; add a small quarter cake of chocolate, grated and dissolved
in one-half cup boiling water.  Allow this to cool before adding it to
the cake.  Leave out the white of one egg for icing between the layers
of cake.

CHOCOLATE CAKE.  MRS. JOHN D. STOKES.

Grate one-half cup chocolate; mix with one-half cup milk, yolk of one
egg, one cup pulverized sugar, one teaspoon vanilla.  Boil until
chocolate and sugar are melted.  Let this cool while making cake from
one cup sugar, one-half cup butter, one-half cup milk, two cups flour,
two eggs, two teaspoons baking powder; add to this the boiled
chocolate, and bake in layers.

FILLING.–Boil two cups granulated sugar and six tablespoons water
until it threads; then stir into it the whites of two eggs, well
beaten.  Flavor with vanilla.

Buy seasonable and stylish millinery of Jennie Thomas.

DELICIOUS CHOCOLATE CAKE.  MIRIAM DE WOLFE.

Three-fourths cup butter, two cups sugar, one cup sweet milk, three
scant cups flour, three teaspoonfuls baking powder; lastly, the whites
of five eggs, beaten to a stiff froth.  Bake in layers.

ICING.–Boil two cups of sugar to a taffy; add the white of one egg,
beaten to a stiff froth and one ten cent cake of German chocolate,
grated.  Beat the icing continually while stirring in the white of egg
and until it is almost cold.

CHOCOLATE CAKE.  MRS. J. C. WALTER.

One and one-half cups sugar, two-thirds cup butter, one teaspoonful
vanilla, two thirds cup milk, two cups flour, three level teaspoonfuls
baking powder, whites of five eggs, well beaten.

ICING.–One and one half cups sugar, one half cup milk (or a little
more), a lump of butter the size of a walnut, one teaspoonful vanilla.
Boil until waxy; remove from fire; beat until stiff.  Spread melted
chocolate on bottom and top of layers, and put the cream icing
between.

CREAM CAKE.  MRS. JOSIE YAGER.

One cup sugar, three eggs, one and one-half cups flour, three
tablespoons water, two teaspoons baking powder, flavoring to taste.
Bake in about three layers and put between them this–

CREAM.–Three-quarters pint milk, one egg, two tablespoons corn
starch, three tablespoons sugar.  Put milk on to boil; mix other
ingredients together; put in milk, and boil until it thickens.  Flavor
to taste when cool.

CREAM CAKE.  MRS. FENTON FISH.

Two tablespoons butter, two teacups sugar, three eggs, one-half teacup
sweet milk, two tablespoons cold water, two teacups flour, two
teaspoons baking powder.  Bake quickly in three or four round tins.

CREAM.–One-half pint milk, one-half teacup sugar, a small piece
butter, one egg, one tablespoon corn starch, boil until very thick.
When nearly cold, flavor with vanilla.  When the cakes are cool, put
them together with it.

CREAM CAKE.  MRS. NED THATCHER.

Two cups white sugar, one-half cup butter, one cup sweet milk, one cup
corn starch, two cups flour, two teaspoonfuls baking powder, whites of
seven eggs, beaten and added last.

FILLING.–Whip one pint cream; sweeten and flavor to taste, and spread
between layers.

CREAM CAKE.  MRS. G. H. WRIGHT.

Two cups granulated sugar, three-fourths cup butter, one cup sweet
milk, three cups sifted flour, three teaspoons baking powder sifted in
the flour, the well beaten whites of eight eggs.  Bake in three
layers.

One pint rich sweet cream, whipped with one small teacup sugar.
Flavor to taste, and put between layers.

CUSTARD CAKE.  MISS ANN THOMPSON.

Four eggs, one and one-half cups sugar, two tablespoons water, two
cups flour, two teaspoons baking powder.

FILLING.–One egg, one-half pint sweet milk, one-half cup sugar, two
tablespoons flour, butter size of hickory nut.  Flavor to taste.

LEMON CREAM CAKE.  MRS. C. H.

One-half cup butter, two cups sugar, one cup sweet milk, three eggs
(yolks and whites beaten separately), three cups flour, three
teaspoonfuls baking powder.

FILLING.–One cup sugar, two teaspoonfuls butter, two eggs, and the
grated rind and juice of two lemons; mix all together, and boil to
consistency of jelly.  Spread between layers, and dust powdered sugar
on top.

ICE-CREAM CAKE.  MRS. C. H.

One cup butter rubbed with two cups white sugar to a cream, one cup
sweet milk, three and one-half cups flour, three level teaspoons
baking powder, and whites of eight eggs.  Bake in jelly tins, and put
together with boiled icing flavored with orange.

ROLL JELLY CAKE.  GAIL HAMILTON.

Four eggs (yolks and whites beaten separately), one and one-half cups
sugar, one and one-half cups flour, two tablespoonfuls water, one-half
teaspoonful baking powder mixed with the flour.  Bake in dripping pan;
spread with jelly, and roll.

LEMON JELLY CAKE.  IVA FISH.

Yolks of three eggs, and one cup of sugar, well beaten; one cup of
flour, one heaped teaspoon of baking powder; about one-half cup of
water, a little salt, whites of three eggs, well beaten.

JELLY.–Juice and grated rind of one lemon, one cup of sugar, one egg,
one cup of water, one tablespoon of corn starch dissolved in part of
the water.  Put all together, and boil in a pail of water until it
thickens.

FIG CAKE.  MRS. C. C. CAMPBELL.

Whites of six eggs, two cups white sugar, one cup butter, one cup
sweet milk, two teaspoonfuls baking powder, three scant cups flour.

FILLING.–One pound cut figs, one pint cream, whipped and sweetened.
Put a layer of fig; then one of cream.

NEAPOLITAN CAKE.  MRS. A. C. AULT.

DARK PART.–One cup brown sugar, one-half cup butter, one-half cup
molasses; one-half cup strong coffee, two eggs, two and one-half cups
flour, one cup raisins, one teaspoon each of soda, cinnamon, and
cloves, one and one-half teaspoons mace.

WHITE PART.–Two cups sugar, one-half cup butter, one cup sweet milk,
two cups flour, one cup corn starch, white of two eggs, one teaspoon
baking powder.

MAPLE CAKE.  MRS. C. C. CAMPBELL.

One cup sugar, two tablespoonfuls butter, two eggs (leaving out the
white of one), three-fourths cup cold water, two and one-half cups
flour, three teaspoonfuls baking powder.

FROSTING.–One-half cup maple syrup or sugar; boil to a taffy; pour
over the beaten white of one egg.

VANITY CAKE.  MRS. JOHN LANDON.

One and a half cups sugar, half cup butter, half cup sweet milk, one
and one-half cups flour, half cup corn starch, teaspoonful baking
powder, whites of six eggs; bake in two cakes, putting a frosting
between and on top.  Grate cocoanut all over.

DEVILS FOOD CAKE.  MRS. FENTON FISH.

Two cups darkest brown sugar, one-half cup butter, two eggs, one-half
cup sour milk, three cups flour, one pinch salt; mix thoroughly
together.  Take one-half cup boiling water; stir into this one
teaspoon soda, and one-half cup grated Baker’s chocolate; stir into
batter.

FILLING.–Two cups dark brown sugar, one-half cup butter, one-half cup
sweet milk or cream.  Cook until it threads.

DEVILS FOOD CAKE.  MRS. G. H. WRIGHT.

PART I.–One cup brown sugar, three quarters of a cup butter, one-half
cup sour milk, two and one-half cups sifted flour, one level teaspoon
soda, yolks of three eggs, whites of two.  Stir this together, and
then add–

PART II.–One cup brown sugar, one-half cup sweet milk, one cup grated
chocolate, put this on the stove, let it dissolve, and add while still
warm to Part I.  Bake in two layers, and put icing between.

DELMONICO’S CAKE.  MRS. M. S. LEONARD.

One-half cup of butter, two cups of sugar, two teaspoonfuls of baking
powder, two-thirds of a cup of sweet milk, three cups of sifted flour,
the whites of eight eggs, beaten stiff.  Cream the butter and sugar;
add the milk; then the flour; beat thoroughly; then add the eggs; and
flour, with vanilla.

FILLING.–Two cups of maple or brown-sugar, one cup of milk, a lump of
butter the size of a walnut, a tablespoonful of vanilla, or any
flavor.  Boil till it gets like candy; beat to a cream.

ENGLISH WALNUT CAKE.  MRS. MARY W. WHITMARSH.

One and one-half cups of sugar, one-half cup of butter, one-half cup
of water, one and one-half cups of flour, one-half cup of corn starch,
two teaspoons of baking powder, the whites of six eggs.  Flavor with
lemon.  Bake in layers.

FILLING.–Two cups of light brown sugar, one-half cup of water.  Boil
until it threads, and stir in the whites of two eggs, beating until it
creams; them stir in one pound of English walnuts, chopped fine.

COLUMBIA CAKE.  OZELLA SEFFNER.

Two cups of coffee A sugar and one cup of butter creamed together; add
slowly one cup of sweet milk, three full cups of flour, in which three
teaspoons of baking powder have been stirred, and the whites of eight
eggs.  Flavor to suit taste.  Bake in layers, and put together with
boiled frosting and chocolate creams, or stir into the frosting one
pound of seeded raisins, or a glass of currant jelly.  Any one of
these will make a delicious cake.

FAVORITE SNOW CAKE.  MRS. CARRIE OWENS.

Beat one cup butter to a cream; add one and one-half cups flour, and
stir thoroughly together; then add one cup corn starch, and one cup
sweet milk, in which three teaspoons baking powder have been
dissolved; lastly, add the whites of eight eggs, and two cups sugar,
beaten together.  Flavor to taste.  Bake in sheets, and put together
with icing.

ORANGE CAKE.  MRS. CARRIE OWENS.

Two-thirds cup butter, two small cups sugar, one cup milk, three
teaspoons baking powder, the yolks of five eggs, three small cups
flour.  Bake in jelly tins.

FILLING.–Whites of three eggs, beaten to a stiff froth, juice and
grated rind of one orange, sugar to give the right consistency to
spread between the layers; put white frosting on the top.

TEA CAKE.  MRS. GEO. TURNER.

One egg, one cup sour cream, one-half teaspoon soda in one pint flour,
butter the size of half an egg, one cup sugar.

CARAMEL DRESSING.–One pint light brown sugar, butter the size of an
egg, one-half cup sweet milk.  Cream the butter and sugar; then add
milk, and cook until it hardens in water like taffy; beat until cool
enough to spread smoothly.

RIBBON CAKE.  MRS. LIZZIE MARTIN.

One small half cup of butter, one cup of sugar, two eggs, two-thirds
cup of water, two cups of flour, two teaspoons of baking powder.  Take
out two layers in tins; leave enough for a third layer, and put in it
one teaspoon of cinnamon, and one teaspoon of cloves.  Bake; put dark
layer in middle, and icing between all.

JELLY CAKE.  MRS. ELIZABETH McCURDY.

One cup sugar, two tablespoons butter, five tablespoons sweet milk,
three eggs, one teaspoon soda, two teaspoons cream tartar.  Flavor
with lemon.  Bake in layers, and spread with jelly.

ALMOND JELLY CAKE.  MRS. GEORGE KLING.

Three coffee-cups sugar, one heaping coffee-cup butter, and the yolks
of six eggs, beaten together to a cream; five even cups sifted flour,
four teaspoonfuls baking powder; one and one-half cups sweet milk; the
whites of the six eggs beaten to a stiff froth, and added last; with
one teaspoonful lemon flavoring.  Bake in layers.

ALMOND SAUCE FOR FILLING.–Three pounds almonds, blanched and pounded
to a paste, one and one-half coffee-cups fresh, pure sour cream, one
and one-half coffee-cups sugar, four eggs (whites and yolks beaten
thoroughly together).  Stir all together, and add vanilla enough to
drown the taste of sour cream.

WHITE LAYER CAKE.  MRS. MARY DICKERSON.

One-half cup butter, two cups sugar, whites of five eggs, one cup
milk, two and one-half cups flour, two teaspoons baking powder, one
teaspoon vanilla.

ICING FOR CAKE.  MRS. G. A. LIVINGSTON.

One cup sugar, one cup grated pineapple, one heaping teaspoon corn
starch, a pinch of salt; stir together well; add a small cup boiling
water.  Set on the stove, and boil until quite thick.  Let it cool
before using.

CHOCOLATE ICING.  ETHEL CLARK.

Beat together three cups of four X sugar; add the white of one egg,
beaten stiff; thin it with milk, so it will spread; melt one-fourth
cake of Bakers chocolate, and stir into the icing.

FROSTING WITHOUT EGGS.

One cupful of granulated sugar, five tablespoonfuls of milk.  Boil
four or five minutes till it threads from the spoon.  Flavor as
desired.  Stir till right thickness for spreading.  This is fine
grained, white, and delicious.

FIG FILLING FOR CAKE.

Stew one-half pound of chopped figs in a syrup made of one-fourth
cupful of water and half cupful of sugar.  Spread this when it is
quite thick.  It is excellent.  Another nice filling may be made by
using raisins instead of figs, treating them in the same way.

LEMON JELLY FOR CAKE.

Lemon jelly, to spread between layers of cake, or on the top of sago
or custard pudding, is made by grating the rinds of two lemons and
squeezing out the juice; add a heaping cup of sugar, a tablespoonful
of butter.  Stir these together and then add three eggs, beaten very
light; set the basin or little pail in which you have this in another
of boiling water; stir it constantly until it thickens.  When it is
cold, it is ready for use.

GINGERBREAD AND SMALL CAKES.

GINGERBREAD.  MRS. W. H. ECKHART.

One and one-half cups Orleans molasses, one cup brown or granulated
sugar, one-half cup lard, one cup boiling water, one teaspoon soda
dissolved in the water, two teaspoons ginger, one teaspoon each of
cloves and cinnamon, three cups flour, one egg.  Put all in the
vessel, excepting the water and egg; beat well; then add the water and
soda; after stirring this well together, add the beaten egg.  Bake in
quick oven.  Put greased paper in pan before pouring in the mixture.
Let cool in the pans.

SOFT GINGERBREAD.  MRS. E. A SEFFNER.

One quart of flour, one cup of sugar, one cup of molasses, one cup of
butter, one cup of sour milk, two teaspoonfuls of soda, three eggs,
one tablespoon of ginger, one teaspoon of cinnamon.

SOFT GINGERBREAD.  MISS KITTIE M. SMITH.

One cup New Orleans molasses, one teaspoon ginger, one teaspoon soda,
one tablespoon melted butter; stir this together; then pour on half a
cup boiling water, and stir in one pint flour.  Be sure and have the
water boiling, and beat well.  Pour into the pan one inch deep.

SOFT GINGERBREAD.  GAIL HAMILTON.

One-half cup sugar, one-half cup butter, one cup molasses, two and
one-half cups flour, one teaspoonful cinnamon, one teaspoonful ginger,
one teaspoonful cloves, two eggs, two teaspoonfuls soda in a cup of
boiling water (put this in last).

SOFT GINGERBREAD.  MRS. G. E. SALMON.

One cup molasses, one-half cup sugar, one-half cup butter or lard,
one-half cup sour milk, two and one-half cups flour, two eggs, one
teaspoon ginger, one teaspoon cinnamon, one teaspoon soda dissolved in
the milk.  Bake in a moderate oven about half an hour.

EXCELLENT SOFT GINGERBREAD.  MRS. CARRIE OWENS.

One and a half cups Orleans molasses, half cup brown sugar, half cup
butter, half cup sweet milk, teaspoon soda, teaspoon allspice, half
teaspoon ginger; mix all together; add three cups sifted flour, and
bake in shallow pans.

GINGERBREAD FOR TWO.  MRS. M. LEONARD.

Six tablespoons sweet milk, five tablespoons molasses, one tablespoon
of sugar, one-half scant teaspoon soda, one and one-fourth cups flour.

SOFT GINGERBREAD.  MRS. M. VOSE.

One cup molasses, one-half cup shortening, one cup sour milk, one
teaspoon soda, just a pinch of ginger, flour to make as stiff as
sponge cake.

FRIED CAKES.  MRS. J. C. JOHNSTONE.

Two cups of coffee A sugar, a small teaspoon of lard, one-half
teaspoon of ginger; rub all together; add two eggs, one cup of sweet
milk, three teaspoons of baking powder.  Mix in enough flour so you
can work it nicely on the board.  Cut out with cutter having hole in
the center.  Have your lard hot when you drop cakes in, and do not
turn but once.

FRIED CAKES.  MRS. LOUISE JONES.

One cup sugar, one cup sweet milk, two eggs, two teaspoonfuls baking
powder, two tablespoonfuls melted butter, flour enough to roll and
cut.

DOUGHNUTS.  MRS. G. H. WRIGHT.

One cup sugar, one cup sour milk, one level teaspoon soda in milk, two
eggs, butter or lard the size of a small egg, a little nutmeg, and a
pinch of salt, flour to roll out.  Cut in rings and fry in hot lard.

DOUGHNUTS.  MRS. R. H. JOHNSON.

One cup sugar, one cup sweet milk, two eggs, butter size of a small
egg, one teaspoonful baking powder, a little salt.  Mix in enough
flour to roll in your hand.  Always put a piece of apple or potato in
the lard when frying doughnuts.

DOUGHNUTS.  MRS. T. H. LINSLEY.

Yolks of four eggs, one cup of sugar, one cup of sweet milk, a little
nutmeg, two teaspoons of baking powder; mix soft; cut out, and fry.

DOUGHNUTS.  MRS. A. C. AULT.

Two quarts flour, one cup sugar, one cup sweet milk, butter size of a
small egg, four eggs, five heaping teaspoonfuls baking powder.  Flavor
with nutmeg.

DOUGHNUTS.  MRS. M. S. LEONARD.

One and one-third cups skimmed sweet milk, one cup sugar, two eggs,
four teaspoons melted butter, four teaspoons baking powder.  Roll and
cut.

DOUGHNUTS.  MRS. P. O. SHARPLESS.

One cup sugar, two eggs, one pint equal parts sour cream and
buttermilk, one teaspoon soda, cinnamon and nutmeg to taste, flour
sufficient for a soft dough.  If sour cream is not at hand, use
sufficient shortening to make it equal.

DOUGHNUTS.  MAUD STOLTZ.

One and one-half cup sugar, two eggs, three tablespoonfuls melted
lard, one cup milk, one teaspoon soda.

DOUGHNUTS.  MRS. J. S. REED.

One cup sweet milk, one cup sugar, four eggs, two teaspoons baking
powder.  Beat the eggs and sugar well; then add milk and flour.  Mix
soft, not stiff.  Fry carefully.

CRULLERS.  MRS. C. H. WILLIAMS.

One cup sugar, three eggs, one-half cup milk, butter the size of a
walnut, three teaspoonfuls baking powder.  Fry in lard.

CREAM CRULLERS.  MRS. C. H.

One and one-half cups sugar, one cup milk, two eggs, butter the size
of an egg, two teaspoonfuls baking powder.  Mix in enough flour to
roll out soft.  Fry in hot lard.

SOFT GINGER CAKES.  MRS. J. S. REED.

One cup of molasses, one cup of sugar, one cup of lard or butter, four
cups of flour, one cup of sweet milk, one teaspoon of salt, one
teaspoon of ginger, two teaspoons of soda, one tablespoon of cinnamon.
Bake in gem pans.  Add soda the last thing; beat well.

GINGER CAKES.  MRS. P. G. HARVEY.

One cup of brown sugar, one cup of molasses, one cup of lard, one and
a half cups of boiling water, one tablespoon of soda, one tablespoon
of ginger, four cups of flour; mix, and drop from a spoon into a
dripping pan.