Bride's Cake

2 Cups Flour 2 Cups Sugar 1 Cup Milk 1/2 Cup Butter

1 Cup Cornstarch

2 Teaspoons Baking Powder 1 Teaspoon Vanilla

8 Egg Whites

Sift all dry ingredients before measuring. Cream the butter and sugar well, then add whites of 2 eggs, unbeaten, and beat well; add the flavoring, then a little of the milk; sift in a little of the flour, the baking powder and corn starch; beat; then add a little more milk and flour until all is used; lastly, fold in lightly the whites of remaining 6 eggs, which have been beaten light and dry; bake 1 hour in a moderate oven and when cold ice with marshmallow icing.

Wedding Cake

4 Cups Flour

2 Cups each Butter and Sugar 12 Eggs 1 Lemon

1 Wineglass Cider 1 Lb. Citron

2 Teaspoons Cinnamon

2 Teaspoons Mace

1 Teaspoon Nutmeg

1 Teaspoon Allspice

1/2 Teaspoon Cloves

4 Cups each Raisins and Almonds

Line pan with three thicknesses of paper; butter top layer; seed and chop raisins; wash and dry the currants; cut the citron in uniform slices, about 1/8 inch thick; blanch the almonds and chop fine; mix all the fruit, but the citron, with the dough; insert pieces of citron after dough is poured into pan.

Sponge Cake

2 Cups Flour 2 Cups Sugar 4 Eggs

1 Teaspoon Baking Powder 1 Teaspoon Lemon Extract Pinch Salt

Beat eggs separately, then beat together slowly, sugar, flour, baking powder and salt lastly 1 cup boiling water and extract; heat the pan.

Pound Cake

4 Cups Flour 2 Cups Sugar 2 Cups Butter

10 Eggs 1 Wineglass Boiled Cider Citron and Almonds

Cream the butter; add sugar, egg yolks, whites and flour; place currants into 1/4 of the dough and almonds, blanched and pounded in rose water, into another part; leave the remainder plain; fill very small, round tins 3/4 full; into half of those containing the plain dough put small pieces of citron, three in each, inserting the citron upright a little way into the dough; sift sugar over the tops of those containing the citron and almond before putting them into the oven; bake 20 minutes; frost the plain and currant cakes. Pound Cake is lighter when baked in small cakes than in loaves.

Angel Cake

I Cup Flour

1 1/4 Cups Sugar

9 Eggs (Whites)

1/2 Teaspoon Cream of Tartar 1 Teaspoon Vanilla Extract

Beat whites of eggs and cream of tartar till stiff; fold in sugar very lightly, also flour and flavoring; bake in ungreased pan.

Devil Cake

1 3/4 Cups Flour, Sifted 1 Cup Sugar 1/2 Cup Milk 1/2 Cup Butter 3 Eggs

Vanilla Extract

2 Teaspoons Baking Powder 3/4 Cup Powdered Sugar 3 Ounces Chocolate, Melted I/2 Teaspoon Cinnamon 1/4 Teaspoon Cloves

Cream the butter and add the cup sugar; beat yolks, add powdered sugar and beat the two mixtures together; add chocolate, then flour, sifted 3 times with baking powder, and spices; then milk, extract and whites of eggs; bake in two layers; put together with fruit icing; spread white icing above.