One-half of a pound of butter, one-half of a pound of lard, one and one-half pounds sugar, all creamed together; add one pint of egg whites slowly, then three-fourths of a pint of milk with one-fourth of an ounce of soda in it; then two pounds of flour with one-half of an ounce of cream of tartar; mix light. Bake at 370 degrees.
The silver cake recipe makes a nice, cheap citron cake, with one and one-half pounds of citron added.
Cream together one pound of butter with one and one-fourth pounds of powdered sugar; add slowly twelve eggs; then one and one-fourth pounds of pastry flour with one-half of an ounce of baking powder; soak one and one-half pounds of washed currants, one and one-half pounds of stoned raisins, three-fourths of a pound of sliced citron, with brandy; mix to above dough; add one-half of a nutmeg.
Take pound cake mixture (genuine) and add one-half of a pint of Porto Rico molasses, two ounces of cinnamon, allspice and cloves, one teaspoonful of vanilla, one teaspoonful of almond, one and one-half pounds of currants, one and one-half pounds of seedless raisins, three-fourths of a pound of sliced citron, all mixed well; one glass of sherry wine, one glass of brandy. Bake very slowly.
Cream together two pounds of sugar with three-fourths of a pound of butter and lard; add eight eggs slowly, one quart of milk, vanilla or lemon, three pounds of flour and two ounces of baking powder. Dust with sugar before baking. Bake at 370 degrees.
Cream together two pounds of butter and lard, four pounds of sugar, two pints of eggs, three pints of milk, six and one-half pounds of flour, five and one-half ounces of baking powder, egg coloring and mace. Prepare as above.
Make a rich tea biscuit dough of three pounds of flour, six ounces of butter and lard, two and one-half ounces of baking powder, a little salt, and one quart of milk; roll out in round layers one-fourth of an inch thick, wash one layer a little with butter, lay another on top and bake. Take apart, spread with butter on the soft side, fill well with berries and juice and set the top on, spread with berries again, and pour juice over all. Have berries mixed well with powdered sugar for one hour.
Take layer cake (plain layers), spread well with meringue (the whites of six eggs beaten with one-half pound of powdered sugar), spread with berries, dust with sugar, lay another layer on top, spread again, set the berries in rows on top, sprinkle with sugar, ornament a border around the edge with the meringue, and set a few minutes in the oven to brown the top.
Same as above, baked in squares, not too thick, cut in ten cent squares, well browned, are good sellers in season.