Into three cupfuls of sugar rub one cupful of butter and stir in a half-cupful of sweet milk. Add four cupfuls of prepared flour alternately with the stiffened whites of ten eggs. If you find that the batter is going to be too stiff, do not put in the whole quantity of flour. Bake in layer tins.
Boil together a half-pound of sugar and a half-cupful of water until the syrup is thick enough to hang in a thick thread from a fork dipped into it. Stir in, a teaspoonful at a time, the stiffened whites of two eggs, beating them hard into the boiling syrup. Remove from the fire and beat until like thick cream, and cool; then add a teaspoonful of lemon juice. Spread on each layer of the cake, put the layers in a pile on top of one another and pour the remaining icing over the top layer, spreading it smoothly with a knife dipped in boiling water. Sprinkle the whole cake with powdered sugar while the frosting is still moist.
Cream a half cupful of butter with one and a half cupfuls of sugar. Add three-quarters of a cupful of milk, and the stiffened whites of three eggs alternately with enough prepared flour to make a good batter. Bake in layers.
Thicken a cupful of scalding milk with a tablespoonful of cornstarch wet with a little cold milk. Stir over the fire until smooth, then pour gradually on the yolks of three eggs that have been beaten light with a half cupful of sugar. Stir over the fire for three minutes, and set aside until almost cold, when beat in a gill of strong black coffee. Spread upon the cake layers.
Cream a cupful of butter with three cupfuls of powdered sugar, add a cupful of milk, and four cupfuls of prepared flour alternately with the stiffened whites of ten eggs. If too stiff lessen the quantity of flour. Flavor with rose-water, and stir in two cups of shredded citron, plentifully dredged with flour. Bake in an oven, not too hot, for two hours.
Cream a half-cupful of butter with one and a half cupfuls of sugar, add the beaten yolks of four eggs; a half-pint of milk, and the stiffened whites of the eggs alternately with three even cupfuls of prepared flour, or enough to make a good batter. Bake in layer tins.
Boil a cupful of sugar with four tablespoonfuls of water until a drop "threads" when pressed between the thumb and finger; then beat in the whipped white of an egg, and a half-cupful, each, of seeded and chopped raisins and walnut meats. Spread this mixture on the layers of cake.
Cream a cupful of butter with two cupfuls of sugar, and when smooth and light, add the well-beaten yolks of six eggs, a cupful of milk and two cupfuls of prepared flour, alternately with the stiffened whites of the six eggs. If the batter is too thin, add a little more flour. Flavor with vanilla and bake in layer tins.