Sheet Cake

One pound unwashed butter.

One pound, two ounces sugar.

Four eggs.

One pint milk.

Two pounds flour.

Two tablespoonful baking powder.

Lemon, almond or vanilla flavor.

Rub the butter and sugar to a cream, add the eggs one at a time, and cream in, then add the milk and mix, then the flavoring, sift the baking powder and the flour together and mix in, grease pan and dust with flour, knock out the loose, then fill, spread about one-half to one inch thick on a level dust with powdered sugar and bake.

Nut Sheet Cake

Half pound butter.

Twelve ounces sugar.

One and one-fourth cups milk.

Three eggs.

One and one-fourth pounds flour.

Two teaspoonful baking powder.

One teaspoonful almond.

Chopped nuts to suit.

Cream the butter and sugar, cream in the eggs one at a time, add the milk and flavoring and mix in, sift the baking powder and flour together and put in also, put in the nuts and mix all in lightly but fully, put in pan and spread about an inch thick on the level, you can dust with sugar if you like, bake in medium hot oven.

Fruit Sheet Cake

Half pound butter.

Four eggs.

One and one-half pounds flour.

One and one-half cups milk.

One pound sugar.

Three teasponsful baking powder.

Two teaspoonful almond.

Chopped raisins, currants or figs or all to suit.

Cream sugar and butter, cream in eggs one at a time, mix in milk and flavoring, put in flour with baking powder sifted in it, add fruit and mix in lightly but thoroughly, bake in sheet pan in moderately hot oven. If you wish you can put whole raisins on top, or sprinkle with sugar, or leave them off, just as you like.