Roll Jelly Cake

This is the simplest form of a butter cake. It is like a sponge cake, with the addition of a small amount of shortening. Three eggs, beaten separately till very light, then beaten together; add one cup of sugar, three tablespoon-fuls of cream, or one of melted butter, one cup pastry flour mixed with one teaspoonful of cream of tartar and half a teaspoonful of soda, or two level teaspoons of baking-powder. Spread very thin on long shallow tins, and bake in a moderate oven. Spread with jelly while warm, trim the edges with a sharp knife, and roll up.

One Egg Cake

½ cup butter, creamed.

1 cup sugar.

1 egg, beaten light.

1 cup milk.

2 cups flour.

½ teaspoonful soda and

1 teaspoonful cream of tartar, or

2 level teasp. baking-powder. 1 teaspoonful vanilla.

Mix in the order given, and bake in a shallow pan, in a moderate oven, thirty minutes.

Park Street Cake

½ cup butter.

1 cup milk.

2 cups sugar.

3 cups pastry flour.

4 eggs.

½ teaspoonful soda.

1 teaspoonful cream of tartar.1

1 teaspoonful vanilla or lemon extract. 1 saltspoonful mace.

Contrary to our usual practice, this receipt is not given in the order in which the materials are to be put together, but in numerical order, as an aid in remembering the proportions. Rub the butter in a warm bowl, with a wooden spoon, until like cream, and add one cup of the sugar gradually; add the remaining cup of sugar to the beaten yolks of the eggs, beat until very light, and add to the butter. Add the flavoring. Then beat the whites stiff and dry, and let them stand while you add a little milk and flour alternately to the mixture. Add the whites last. This makes two loaves. Bake in a moderate oven until the loaf shrinks from the pan. Halve this receipt, and you have Feather Cake; or bake it in round shallow pans for Jelly Cake or for Cream Pies.

1 Or 3 level teaspoons baking-powder.

Mother's Cake. (Mrs. R. M. Walcott.)

This receipt is the foundation for countless varieties of cake, which are often given in cook books under different names, but which when analyzed are found to be identical in proportions.

1 scant cup butter.

1½ cup sugar.

3 eggs, beaten separately.

1 teaspoonful lemon or Vanilla.

1 saltspoonful mace.

½ cup milk.

3 cups pastry flour.

1 teaspoonful cream of tartar and

½ teaspoonful soda, or

3 level teasp. baking-powder.

Cream the butter; add the sugar gradually, then the yolks of the eggs, then the flavoring. Reserve a quarter of a cup of flour, lest the cake be too stiff if all be used; less flour will be required for a thin than for a thick loaf. Put the soda and cream of tartar into the remainder of the flour. Add the milk and flour alternately, a little at a time, and lastly the whites, which have been beaten stiff and dry. Bake from forty to fifty minutes in a moderate oven.

Add one cup of currants, and it makes a nice Currant Cake; or half a cup of dates, cut fine and floured, and you have Date Cake.

Color one cupful of the dough with spices, - cinnamon, allspice, and mace, - or with grated chocolate, put it in the pan in spots, and you have Leopard Cake.

By using a full cup of butter, it is the same as White Mountain Cake.

For Nut Cake add one cup of fine chopped walnuts, or other nuts, to the dough, and put a layer of unbroken halves of English walnuts over the top.

Or bake in shallow round pans, split and spread with a thin layer of currant jelly, and then fill with Cocoa-nut and Raisin Cream made as follows: One cup of raisins, stoned and chopped fine, half a cup of chopped almonds, half a cup of grated cocoanut, and the white of one egg, beaten stiff.