Remarks On Cakes

While making pies and cakes, the first thing to be done is to build your fire and get your oven just right. Now sift your flour, and measure it; count and break your eggs; measure every thing you are going to put in the cake; lard your pans and line them with paper. Here is a formula, which it will be well to follow in making all kinds of cake in which you put butter.

Beat the butter to a cream, and then add the sugar gradually; then spice and any kind of liquor which you use, then the milk, then the eggs well beaten, then the flour, in which always mix thoroughly, while dry, the sal-cratus and cream of tartar, and if fruit, let that always be the last thing to be added

One, Two, Three, Four Cake

One coffee-cup of butter, two of sugar, four of flour, one of milk, five eggs, one teaspoonful of saleratus, two of cream of tartar, lemon. This will make two good sized sheets. Bake one half plain, and the other half spice with one teaspoonful of cinnamon, one half of clove, the same of allspice and nutmeg. Bake in a rather quick oven.

Rich Cup Cake

One cup of butter, two of sugar, four and a half of flour, one wine-glass of brandy, five eggs, three spoonfuls of milk, and one nutmeg. Make two loaves of this, and bake in a moderate oven fifty minutes.

Concord Cake

One cup of butter, three of sugar, one of sour milk, four and a half of flour, five eggs, one teaspoonful of saleratus, and the rind and juice of one lemon. Make into two loaves, and bake in a moderate oven fifty minutes.

Lemon Cake

One teacup of butter, three of sugar, four and a half of flour, one of sweet milk, five eggs, the yolks and whites beaten separately, one teaspoonful of cream of tartar, half of saleratus, and the rind and juice of one lemon. Bake in two loaves, in a rather quick oven, forty-five minutes.

Harrison Cake

One and a half cups of butter, one and a half of sugar, one and a half of molasses, one and a half of milk, six of flour, throe eggs, one glass of brandy, one teaspoonful of saleratus, one tablespoonful of cloves, one of allspice, two of cinnamon, two of mace, one pound of raisins, one of currants, quarter of a pound of citron, lemon. Bake in three loaves, two hours and a half, in a moderate oven. This will keep twelve months.

Bangor Cake

Two thirds of a cup of butter, two of sugar, one half of mi!k, three of flour, three eggs, one teaspoonful of cream of tartar, one half of saleratus. Flavor to taste, and bake in sheets in a rather quick oven, thirty minutes.

Bartlett Cake

One cup of butter, two of sugar, one of milk, four of flour, four eggs, one wine-glass of whiskey, one cup of currants, one teaspoonful of saleratus, two of cream of tartar. Bake in two loaves in a moderate oven about one hour.

Down East Cake

One tablespoonful of melted butter, one cup of milk, two of flour, three eggs, one teaspoonful of saleratus, two of cream of tartar. Bake in sheets, in a quick oven, and eat hot with butter.

New York Cup Cake

One tumbler of butter, two of sugar, four of flour, one of milk, four eggs, one wine-glass of wine, one teaspoonful each of cinnamon, clove, nutmeg, saleratus, and two cups of raisins after they are boiled Bake in two loaves, in a moderate oven, about an hour.

Champagne Cakes

One cup of butter, two of sugar, four eggs, one wineglass of champagne, half a teaspoon of saleratus, and flour enough to pat out with the hand. Make in to small flat cakes, and bake in a quick oven.

Queen Cake

One cup of butter, one and a half of 6ugar, half a . pint of milk, one pint of flour, six eggs, one teaspoonful of saleratus, half a pound of currants, lemon. Bake in two loaves, in a moderate oven, nearly an hour.

Loaf Cake

Two cups of butter, five of sugar, two of sour milk, eight of flour, one teaspoon of saleratus, six eggs. Flavor to taste. This will make four large loaves.

Raisin Cake

Two thirds of a cup of butter, one and a half of sugar, two thirds of milk, three of flour, one of chopped raisins, three eggs, one teaspoonful of cream of tartar, one half of saleratus. Bake in sheets in a quick oven.

Tumbler Cake

One tumbler of butter, one of sugar, one of molasses, one of milk, five of flour, four eggs, one teaspoonful of 6aleratus, two of cream of tartar, spice to taste; one pound of raisins, one of currants, half a pound' of citron. Bake in a moderate oven two hours.

Marble Cake

The White Part. - One half of a cup of butter; one and a half cups of sugar, two of flour, one half cup of milk, the white of four eggs, half a teaspoonful of cream of tartar, one fourth of saleratus. Flavor with lemon.

Dark Part. - One half a cup of butter, one of sugar, one half of molasses, two and a half of flour, one half of milk, the yolks of four and the white of one egg, half a teaspoonful of saleratus, half of cream of tartar, one tea-spoonful of cloves, cinnamon, nutmeg, and mace. Drop the white and dark in spoonfuls, alternately. This will make two loaves; bake two hours in a moderate oven.

Composition Cake

Half a cup of butter, one and a half of sugar, one half of milk, two and a half of flour, three eggs, one teaspoonful of cream of tartar, one half of saleratus, spice, and fruit to your liking This makes one large loaf. Bake in a moderate oven one hour.

Common Fruit Cake

One and a half cups of butter, four of sugar, seven and a half of flour, six eggs, one wine-glass of brandy, one tablespoonful of cloves, one of cinnamon, one of nutmeg, one of mace, one of allspice, one teaspoonful of saleratus, and raisins and currants as many as you choose. Bake in a moderate oven two hours or more. This quantity makes three loaves.

Delicate Cake

Butter the size of an egg, one cup of sugar, one of dour, the whites of five eggs, half a teaspoonful of sal-eratus.. one of cream of tartar. Flavor with bitter almond, and bake in a quick oven.