Cup Cakes

Two cups sugar.

One cup butter.

Six eggs.

Eight cups flour.

One and one-half cups milk.

One and one-half tablespoonful baking powder.

Flavor with lemon or almond.

Cream the butter, and sugar, then cream in the eggs, then add the milk and flavoring, mix well, then add the flour and finish mixing, if too stiff add milk to make a medium slack mass, bake in cup cake tins, in a good solid heat, sprinkle the top with currants before baking.

Royal Ginger Cake

Three-fourths pound butter.

Three-fourths pound sugar.

Four eggs.

One pound flour.

Teaspoonful ground ginger.

Teaspoonful ground cinnamon.

Teaspoonful lemon flavoring.

One cup milk.

One teaspoonful baking powder.

Cream the butter, sugar, eggs, ginger, cinnamon and flour together, add the milk and mix it in, then add the flour with the baking powder sifted in it and mix fully but lightly, if baked as loaf cake, dust top with sugar and sprinkle with water, or if baked in layers put together with icing.