Quaker Cake

One cup butter, 3 teaspoonfuls ginger, 5 flour, 1/2 cup cider or any spirits, 4 eggs, and a teaspoonful of saleratus, dissolved in a teacup of sweet milk.

Pound Cake

One cup sugar, 1/2 cup best butter, 1/2 cup of rich milk or cream, 3 eggs, well beaten, 1 1/2 cups flour, 1 large teaspoonful baking powder, and a teaspoonful ground nutmeg; and beat the whole thoroughly before baking.

Chocolate Cake. - Jelly Cake

Two cups sugar, 1 cup butter, the yolks of 5 eggs, and whites of 2, 1 cup pure milk, 31/2 cups flour, 1 teaspoonful cream of tartar, 1/2 teaspoonful bi-carbonate soda, and stir thoroughly before baking.

The following is the mixture for filling.

Whites of 3 eggs, 11/2 cups sugar, 3 tablespoonfuls of grated chocolate, and 1 teaspoonful extract vanilla. Beat well together, and spread between each layer and on top the cake.

[Jelly cake may be made the same way, using jelly instead of chocolate.]

Currant Cake

Three eggs, 2 cups sugar, 1 butter, 1 milk, 1/2 teaspoonful soda, 1 cup currants, and a little citron, cut in thin slices, with flour to make a stiff batter. Pour into pans, and bake medium quick.

Cream Cup-Cake

Four cups of flour, 2 of sugar 3 of sweet cream, 4 eggs; mix and bake in square tins. When cold, cut in squares about two inches wide.

Johnny Cake

Two spoonfuls of melted butter, 1 egg, well beaten, 2 teaspoon-fuls baking powder, 2 cups milk, 1/2 cup sugar or syrup, 2 cups each, corn-meal and flour. Bake in a moderate oven until brown.

Sweet Cake

One cup of sugar, 1 cup sour cream, 1/2 cup butter, 1 egg, 1/2 teaspoonful soda, 1/2 nutmeg grated fine, flour enough to make a stiff batter. Bake in a slow oven.

Sponge Cake

Five eggs, 2 cups sugar, 2 cups flour, 1/2 teacup cold water; mix well and bake quickly.

Ginger Snaps

Into 1 pint of molasses put 1 cup lard, 1 tablespoonful of ginger, 1 teaspoonful of soda, and a little salt; boil for a few minutes, and when quite cool, add sufficient flour to make a stiff dough; roll very thin and bake.

A Nice Cake

One quart flour, 4 eggs, 1/2 cup butter, 1/2 cup sweet lard, 2 tea-spoonfuls of baking powder, and 1 of salt. Beat the whites and yolks of the eggs separately, until light. Sift the baking powder into the flour. Melt the shortening in a cup of milk with the yolks of the eggs - putting the whites in last. Work into a thick batter, and bake steadily for three-quarters of an hour; to be eaten hot.