Connecticut Cake

One pound of sugar, one of flour, three-quarters of a pound of butter, five eggs beaten separately, half a cup of sour cream, a small teaspoon of saleratus, the grated rind and juice of a lemon, and one pound of raisins seeded. Mix and bake like pound-cake.

Buckeye Cake

Three cups of sugar, one of butter, one of sweet milk, six eggs, a teaspoonful of soda dissolved in the milk, and four cups of flour with two teaspoonsful of cream of tartar sifted in it. Stir the butter and sugar to a cream, add the eggs, beat well, flavor with a little grated lemon-peel, then add the flour, and last the milk and soda. Bake in flat tins.

S. E. B.'s Cake

Half a pound of butter and three cups of powdered sugar stirred to a cream; add three eggs beaten separately and then together, a tablespoonful of brandy, a cup of milk, a little cinnamon, two full cups of flour, and a teaspoonful of saleratus dissolved in the milk, and last a cupful of currants washed and dried, with a tablespoonful of flour additional stirred through them. Bake in shallow pans. Measure the flour for this cake before it is sifted; then sift it.

Corn-Starch-Cake

One paper of corn-starch, three-quarters of a pound of butter, one pound of sugar, six eggs beaten separately, half a teacup of milk, half a teaspoon of soda, a teaspoonful of cream of tartar Stir the butter and sugar to a cream, beat half the corn-starch, in the yolks of eggs and add them, beating well, mix the cream of tartar in the other half of the corn-starch, stir it in with the sugar, etc, then the whites of the eggs, and last the milk and soda. Flavor to your taste, and bake in shallow pans or in a Turk's head. Best when first baked.

Dover-Cake

One pound of flour, one of sugar, half an one of butter, six eggs, a half pint of sour cream, with a teaspoonful of soda. Stir butter and sugar together, add the yolks of the eggs, beat them well in, then stir a tablespoooful of brandy and the third of a nutmeg grated; then the whites of the eggs alternately with the flour; beat well, adding the cream as you beat, last the soda in a teaspoonful of hot water. Bake in flat tins or all in one in a Turk's head.

Peggy's Cake

Three cups of sugar, four of flour, one of butter, one of sweet milk, six eggs, a teaspoonful of cream of tartar in the flour, half a teaspoonful of soda in the milk. Mix like pound-cake, add soda and milk last. Bake in shallow tins or a round pan; test with a broom splint. When it does not stick, the cake is done

Chocolate-Cake

One cup of butter, two of sugar, three of flour, four eggs, and a cup three-quarters full of grated chocolate. Stir the butter and sugar to a cream, add the beaten yolks of the eggs, beat well, then the whites beaten to a stiff froth alternately with the flour; beat very hard, stir in the chocolate, and bake in one large cake or in square tin pans.

Rice-Cake

One pound of rice-flour, one of sugar, half a pound of butter. nine eggs, a wine-glass of rose-water, peel of a lemon grated, two even teaspoons of cream of tartar, one the same of soda. Mix like pound-cake; cream of tartar dry in the flour, and the soda in a teaspoonful of hot water just as you put it in the pans. Bake like pound-cake or in flat square tins.