Mrs. Sally Graham.
Take nine cups of flour and set with two cents' worth of yeast, three cups of milk. Set this about one hour before making stiff. Put the yeast and milk in the center of the flour. When raised add two eggs, one and one-quarter cups of butter, one and one-half cups of sugar, salt, rind of a lemon, a little sugared or candied orange, one-quarter of a pound of citron, one-quarter of a pound of almonds, two tablespoonfuls of brandy, one pound of seedless raisins. Cream the butter and sugar, then add the eggs, and mix this with the other ingredients, and then work all the flour in. Let rise over night. In the morning make into loaves and let rise again. Then bake a little more than an hour. Mrs. Casper.
Cream three-fourths of a pound of butter and one and one-fourth pounds of brown sugar. Add the beaten yolks of six eggs, one pint of sweet milk and one and three-fourths pounds of sifted flour into which has been sifted two teaspoonfuls (reserving a little of the flour to mix with the fruit). Then add three-fourths of a pound of currants, one-half pound of seedless raisins, one-fourth of a pound of citron, sliced, and one-half of a nutmeg, grated, and lastly, the beaten whites of eggs. Bake very slowly for two hours. J. A. B.
One cup of sugar, one cup of New Orleans molasses, one cup of butter, three eggs, four cups of flour, two teaspoonfuls of baking-powder, and one pound of seedless raisins. Spice to suit taste. Put together as above.
Mrs. Henrietta Hildreth.
Take one quart of flour, three eggs, three tablespoonfuls of white sugar, three tablespoonfuls of butter, two teaspoonfuls of cream of tartar, one teaspoonful of soda. It requires about one cup of milk to make stiff batter. Bake in a quick oven; eat warm or cold as liked. It is nice for a tea dish, and the children like it. Annie Goddard.
One teacupful of white sugar, one cupful of sweet milk, one egg, one cupful of currants, two and one-half cupfuls of flour, two tablespoonfuls of butter, one teaspoonful of soda and two teaspoonfuls of cream of tartar. Bake or steam forty minutes. This cake can be eaten hot with a sauce as a pudding or cut up cold for tea. Julia Marvin.
Take one pound and fourteen ounces of powdered sugar, one pound and two ounces of butter, twelve eggs, one and one-half pints of milk, three-fourths of an ounce of baking-bowder, three and one-half pounds of sifted flour; beat the eggs to a froth, rub sugar, butter and eggs together; then let stand till stiff and beat in milk and, lastly, the flour.
Two-thirds of a cupful of Ko-nut creamed with one and one-half cupfuls of sugar, one-fourth of a teaspoonful of salt; add three eggs beaten light, one teaspoonful of vanilla, one cupful of water, three cupfuls of flour, three teaspoonfuls of baking-powder. Melt two ounces of Baker's chocolate in one tablespoonful of Ko-nut and add to one-third of above mixture. When filling the pan alternate the dark and light dough.
Myrtie E. Robinson.
Use whites of ten eggs, yolks of six, one teaspoonful of cream of tartar, one and one-half cupfuls of sifted pulverized sugar, one cupful of flour, the grated peel of one orange. Beat whites till stiff, then cream in one-half of the sugar; beat the yolks very light, add flavoring and balance of sugar; put yolks and whites together and add flour and cream of tartar; mix quickly. Put in angel-cake pan. Bake about one hour in a slow oven. Hilda Vanquist.
One-half cupful of starch, one-half cupful of flour, one-half cupful of fine granulated sugar, one-third cupful of butter, one teaspoonful of baking-powder and two small eggs. Beat the butter to a cream, add to it the sugar, then the eggs, and mix all well together. Stir in the flour, cornstarch and baking-powder previously sifted together. Beat for five minutes and bake immediately in a moderate oven. When done remove from the pan and stand the cake on its side to prevent its getting heavy.
B. I. T.
Two cupfuls of flour, one-half cupful of sugar, one-half cupful of butter or clarified drippings, one teaspoonful of baking-powder, one egg, about two-thirds of a cupful of milk, one teaspoonful of caraway seeds and a pinch of salt. Stir together the flour, salt and baking-powder, rub in the butter lightly, and add the sugar and seeds. Beat the egg light and add it with the milk. Bake one hour in a steady oven. Mrs. T. J. G.
One cupful of butter, two cupfuls of sugar, three cupfuls of flour, one-half cupful of milk, five eggs, two teaspoonfuls of baking-powder. Bake in hearts and rounds. Addie Mellen.
Take two cupfuls of flour, one cupful of milk, two and one-half cupfuls of sugar, two eggs, three teaspoonfuls of baking-powder and one tablespoonful of melted butter. Bake this cake twenty minutes.
Take one pound of sugar, one-half pound of butter, one pound of flour, six eggs, the yolks and whites beaten separately, one cupful of sweet milk, three teaspoonfuls of baking-powder; make a frosting of three eggs and lay the same as for jelly cake. Flavor the cake with lemon and the frosting with vanilla. M. Y. Pease.
One pound each of flour, sugar and butter, the whites of two eggs beaten high; flavor. Cut thin and bake quickly; watch to see that they do not burn. When done wash with the white of an egg and powdered cinnamon. Blanched almonds may be used, in which case less butter is needed. Contributed.
The ingredients needed for making two medium-sized cakes are: one and one-quarter pounds of flour, one-half pound of currants, the same of sugar, six ounces of butter, three eggs, four teaspoonfuls of baking-powder, six drops of essence of lemon (or small quantity of grated nutmeg) and one teacupful of milk. First well mix all the dry ingredients, lastly adding the eggs and milk; beat well for a few minutes and bake at once.
Mrs. Sally O'Connell.
Use one cupful of brown sugar, one cupful of molasses, one-half cupful of butter, one cupful of strong coffee, one egg, or yolks of two, one heaping teaspoonful of soda in flour, one tablespoonful of cinnamon, one teaspoonful of cloves, two pounds of raisins, one-fourth of a pound of citron. Soften the butter, beat with the sugar, add the eggs, spices, molasses and coffee, then the flour, and lastly the fruit dredged with flour.
Mrs. H. O. Payne.