2 cupfuls sugar creamed with 1 cupful of butter.
1 cupful sweet milk. 5 eggs beaten separately.
4 cupfuls flour sifted with 2 teaspoonfuls baking powder.
Mix the yolks, well-beaten, with the sugar, and add the stiffly whipped whites last of all. This would make a very nice loaf cake as it is, but for the layer cake divide the batter. Bake one-half in two layer tins, and to the other half add: ½ cupful molasses.
2 teaspoonfuls cinnamon. 1 teaspoonful each nutmeg and allspice. ½ teaspoonful each cloves and ginger. Bake in two layer cake tins and put together alternately light and dark, using any frosting or icing that may be preferred, icing the top as well.
1 cupful brown sugar. ½ cupful sour milk.
½ cupful butter.
½ teaspoonful soda, dissolved in warm water.
1 tablespoonful molasses. 1 cupful chopped raisins.
2 cupfuls flour. Yolks of 3 eggs.
1 teaspoonful each of cinnamon and nutmeg. Dredge the fruit before adding. Bake in two layers.
1 cupful flour.
½ cupful sweet milk.
½ cupful corn-starch. Whites of 3 eggs.
½ cupful butter creamed with 1 cupful of powdered sugar, 2 teaspoonfuls baking powder sifted in the flour.
Bake in 2 layers. Put together dark and light alternately. Frost with almond icing.
Make a rule of Feather Layer Cake. Make an icing of 2 whites of eggs, and 1½ cupfuls of sugar. Spread this over the layers, and cover thickly with bananas sliced thin. Place one layer upon the other, frosting the top. Rules for Icings, see beginning of department.
Make as for Banana Cake. Bake in layers.
Grate a pineapple, sweeten to taste and spread between the layers. In warm weather cook the pineapple after grating to keep from spoiling. Frost the top.