Caramel Frosting

Boil one cup grated maple or brown sugar and one half cup cream or milk until it forms soft ball when tried in cold water, add one teaspoon vanilla extract and four tablespoons caramelized sugar, beat a few minutes, and spread on cake.

Buttermilk Cake

1 cup (1/2 lb.) seeded raisins

1 cup (1/4 lb.) currants

2 cups {\ lb.) flour

2 cups (1/2 lb.) corn flour

2 cups (1 lb.) sugar

1/2 cup (4 ozs.) butter or lard

2 eggs

2 teaspoons soda

2 cups (1 pt.) buttermilk

1 teaspoon powdered cloves

1 teaspoon powdered cinnamon

1 teaspoon powdered ginger

Clean raisins and currants and mix dry with one cup of the flour. Cream sugar and butter together, add one egg and beat one minute, then add second egg and beat one minute, pour in buttermilk, remainder of flours sifted with soda and spices, add fruit. Mix thoroughly and quickly, divide into two well-greased bread pans, and bake one and one half hours in slow oven.

This cake is inexpensive and improves with age.

Chess Cake


Watermelon or canteloupe preserves 1/2 cup (4 ozs.) butter substitute

3/4 cup (6 ozs.) sugar or honey

2 eggs, separated

2 tablespoons cream

1 teaspoon powdered cinnamon

Line individual deep tart pans with pastry, and in each place one tablespoon preserves. Cream butter substitute and sugar together, add yolks well beaten, cream, and cinnamon. Place over fire for a minute or two to melt slightly and divide into crusts. Bake in moderate oven thirty minutes, take from oven and top with whites of eggs stiffly beaten and sweetened with a tablespoon of sugar, and return to oven to brown lightly. Serve hot or cold.

Chocolate Cake

2 eggs, beaten

1 1/2 cups (12 ozs.) sugar

1/2 cup (4 ozs.) butter substitute

1/2 cup (1 gill) sour milk

1/2 teaspoon soda

1 square (1 oz.) chocolate, grated

1 cup (1/2 pt.) hot water

1 cup (1/4 lb.) flour

1 cup (1/4 lb.) barley flour

1 teaspoon baking powder

1 pinch salt

1 teaspoon vanilla extract

Beat eggs and sugar ten minutes, add butter substitute, and beat well together. Then add milk and soda mixed together. Put chocolate into a cup, dissolve with hot water, and then fill cup with hot water and add. Sift in flours, baking powder, and salt, add vanilla, and mix carefully. Turn into a square greased and papered tin and bake in moderate oven.

Chocolate Icing

1 square (1 oz.) chocolate, grated

2 tablespoons (1 oz.) butter, melted

2 cups (10 ozs.) confectioners' sugar 2 1/2 tablespoons strong coffee

Mix chocolate with sugar, add butter and sufficient coffee to make it spread easily. Beat until creamy and spread on cake.

Cocoanut Birthday Cake

1 cup (1/2 lb.) butter substitute

1 cup (1/2 lb.) sugar

2 eggs

1 cup (1/2 pt.) milk or cream

2 cups (1/2 lb.) flour

2 cups (1/2 lb.) entire wheat flour

2 teaspoons baking powder 1/4 teaspoon salt

2 cups (1/2 lb.) cocoanut, chopped 1/2 cup (2 ozs.) shredded candied citron peel 1 teaspoon grated orange rind

Boiled frosting

Beat butter substitute and sugar until creamy, beat in eggs one by one, add milk, flours sifted with baking powder and salt, cocoanut, peel, and orange rind. Mix and turn into a large greased and papered cake tin; bake in a slow oven four hours. Cool, cover with frosting, cocoanut, and candles.