Apple Sauce Cake

1/2 pint (1 cup) sour apple sauce 1 teaspoonful baking soda 1/2 lb. (1 cup) sugar 1/4 lb. (1/2 cup) butter or lard 1 saltspoonful salt 1/2 teaspoonful powdered cloves.

1 teaspoonful powdered cinnamon 1/4 teaspoonful grated nutmeg 3 tablespoonfuls warm water 7 ozs. (13/4 cups) flour 1 cupful Sultana raisins.

Cream the butter and sugar together, add the salt, spices, raisins, cleaned, the soda dissolved in the warm water, apple sauce/and the flour. Beat all thoroughly together and pour into a buttered and floured shallow casserole.

Bake in a moderate oven for forty-five minutes.

Brandy Cake

6 ozs. (3/4 cup) butter 12 ozs. (1 1/2 cups) sugar 2 eggs 3/4 lb. (3 cups) flour.

3 gills (1 1/2 cups) milk 2 heaping teaspoonfuls baking powder 1 gill (1/2 cup) brandy.

Beat the butter and sugar to a cream, then add the yolks of the eggs, beating them well in, the milk, flour, baking powder, brandy, and the whites of eggs beaten stiffly.'

Turn into a buttered and floured fireproof dish and bake in a moderate oven for three-quarters of an hour.

Cheese Cake

4 ozs. (1/2 cup) butter 1 lb. (2 cups) sugar 4 eggs 4 ozs. (1 cup) flour.

1/2 pint (1 cup) milk 2 lbs. pot cheese 1 lemon Pastry.

Line a well-buttered casserole with pie crust. Beat the butter and sugar to a cream, then beat in the yolks of the eggs, add the flour, milk, cheese, grated lemon rind, and the stiffly beaten whites of the eggs.

Bake for fifty minutes in a moderate oven. Allow it to cool in the casserole. Dust thickly over with powdered sugar.

Chocolate Cake

4 ozs. (1/2 cup) butter 12 ozs. (1 1/2 cups) sugar 2 eggs.

1 gill (1/2 cup) sour milk 1 square chocolate.

1 gill (1/2 cup) boiling water 1 teaspoonful vanilla extract 1/2 teaspoonful rose extract 1/2 lb. (2 cups) flour 1 teaspoonful baking soda.

Cream the butter and sugar together, then add the eggs well beaten, the milk, the chocolate dissolved in the boiling water, the extracts, the flour, and the soda.

Mix carefully, turn into a shallow buttered and floured earthenware dish in a moderate oven for three-quarters of an hour.

Cocoa Sponge Cake

2 ozs. (1/4 cup) cocoa.

3 eggs.

1 gill (1/2 cup) cold water.

1 teaspoonful vanilla extract.

2 teaspoonfuls baking powder.

1 teaspoonful powdered cinnamon 1/4 teaspoonful salt 7 ozs. (1 3/4 cups) flour 1/4 teaspoonful grated nutmeg 12 ozs. (1 1/2 cups) sugar.

Beat up the yolks of the eggs till light, then add the water, sugar, and vanilla. Mix together the flour, nutmeg, cocoa, cinnamon, salt, and baking powder, then add them to the sugar. Fold in the whites of eggs stiffly beaten and bake in a quick oven in a buttered earthenware dish till ready.

Currant Cake

6 ozs. (6 heaping table-spoonfuls) cleaned currants 1 lb. (4 cups) flour 4 ozs. (4 heaping table-spoonfuls) sugar.

2 teaspoonfuls baking powder.

4 eggs.

1/2 cupful chopped nuts.

1/2 lb. (1 cup) butter.

1 teaspoonful lemon extract.

Pinch of salt.

Beat the butter and sugar to a cream, then add the eggs one by one. Mix thoroughly, then sift in the flour, salt, and baking powder, then add the currants, nuts, and lemon extract, and mix gently.

Pour into a buttered and floured earthenware dish and bake in a moderate oven for one hour.