14. Farmer's Fruit Cake (Good)

One cup molasses, one and a half cups sugar, one cup raisins, seeded, one cup currants carefully washed, one cup butter or butter and lard mixed, one teaspoonful salt, one teaspoonful cinnamon, one-half teaspoonful cloves, one-quarter of a nutmeg, three eggs and flour enough to make a dough so stiff that it is hard to stir. Bake slowly. Do not try until it has been in the oven thirty minutes.

15. Centennial Cake

Three-quarters pound butter, one and one-half pounds brown sugar, six eggs, whites and yolks beaten separately, one pint sweet milk, one and three-quarters pounds flour and two teaspoonfuls baking powder. Three-quarters pound currants, washed and dried, one-quarter pound raisins (stoned), one-quarter pound citron, sliced, one grated nutmeg, one wine glass wine. Sprinkle fruit with part of flour. Cream the butter with the sugar, add beaten yolks, wine, milk, nutmeg and flour and whites of eggs alternately. Put in fruit last, mix well and bake one and three-quarters hours.

16. Molasses Cake (Good)

One and one-half cups molasses, one cup boiling water, one teaspoonful ginger, one tablesponful soda dissolved in the hot water, two tablespoonfuls butter, flour to make like cake dough. Bake in moderate oven.

17. Aunt Rachel's Molasses Cake (Good)

One-half cup butter, one-half cup hot water, one teaspoonful soda, one cup molasses, two cups flour, one teaspoonful each of cinnamon, cloves and alspice. Bake in a moderate oven.

18. Gingerbread

One cup sugar, one of butter, one-third cup molasses, one-half cup sour milk or cream, one teaspoonful soda, one of ginger, flour enough to roll. Roll thin and bake quickly. Use no more flour than just enough to make a dough which will roll.

19. Layer Cake

The recipe for plain cake (see page 188) make good layer cake.

20. Lemon Jelly Cake

One cup of sugar, one scant half cup of butter, two-thirds of a cup of cold water, one egg, two cups of flour, two teaspoonfuls baking powder. Bake in layers and fill with jelly.

Jelly

The grated rind and juice of one lemon; add one cup of sugar and one egg; beat thoroughly and boil in double boiler till cooked. Spread when cold and frost with powdered sugar.

21. Jelly Cake

Make a cake as above, and spread the layers with fruit jelly. Cover with an icing.

22. Minnehaha Cake

One-half cup butter, one and one-half cups sugar, Whites of six or the whole of three eggs, one cup sweet milk, two and one-half cups flour, two teaspoonfuls baking powder. Bake in three layers. Filling one cup sugar, four tablespoonfuls water boiled till clear. Stir it into the beaten white of one egg, quickly, and add one-half cup raisins, seeded and chopped fine, and one-half cup chopped hickory-nut meats.

23. Lemon Custard Jelly Cake

Make a dough as for gold cake, bake in shallow tins and fill with the following: Yolks of three eggs, one-fourth pound of butter, one-half pound of pulverized sugar. Beat all together till light. The rind and juice of one lemon. Put on to boil in a small vessel, and stir till it boils. Boil ten minutes. Stir in the beaten whites of three eggs and boil two minutes longer, stirring all the time.

26. Cocoanut Cake

Three-quarters cup butter, two cups sugar, yolks of four eggs and whites of two, one cup sweet milk, three and one-half cups flour, two teaspoonfuls baking powder. Bake in jelly tins. Grate one fresh cocoanut, or use desiccated cocoanut soaked in milk and drained. Cover the layers with boiled icing, and sprinkle thickly with cocoanut.

27. Cream Cake

Beat three eggs separately to a stiff froth; add one cup sugar, one-half cup flour, one teaspoonful baking powder and beat all together. Bake in two tins. Filling: One pint milk, two eggs, one cup sugar, two tablespoonfuls cornstarch, a little vanilla.

28. Orange Cake

Make a dough as for plain cake, bake in shallow tins and fill with the following: Grate thin yellow part of the skin of two oranges into one cupful of water, and boil until reduced one-half; strain, add one and one-half cupfuls of sugar, and boil without stirring until it will spin a thread. Now pour slowly in a tiny stream on the beaten yolks of three eggs, beating all the time, and keep on beating until the mixture stiffens. Add the juice of one orange and the juice of half a lemon. Or:

29. Orange Custard Filling

Grate the thin yellow rind of. an orange into one pint of milk; heat in a double boiler, adding one table-spoonful of butter; when hot add the beaten yolks of four eggs and two tablespoonfuls of cornstarch wet in a little milk. Cook until thick and all raw taste from the starch is gone. Stir all the time. When cold put between cake-layers.

30. Pineapple Cake

Make a layer cake and fill with a boiled icing sprinkled with grated pineapple.

31. Ice Cream Cake

One-half cup butter, one and one-half cups sugar, two cups flour, one-half cup water, whites of five eggs, two level teaspoonful baking powder, one-half spoonful vanilla.

Beat butter to cream, add sugar and then vanilla; now add milk, the whites of eggs beaten to a stiff froth, finally flour and baking powder. Stir well, bake in shallow pans, well buttered. Bake twenty minutes.