This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food .
Prepare in the usual manner. (See Mixing Butter Cakes.)
Bake the mixture for ice cream or pineapple cake in a dripping pan. When baked and cold, invert and spread the bottom of the cake with White Mountain frosting, and sprinkle thickly with chopped pistachio nuts. Flavor with half a teaspoonful of almond extract.
Melt the butter in the boiling water and add the molasses and the other ingredients sifted together. Drop from a spoon on to a buttered baking tin, having the cakes some distance apart. Bake in a slow oven.
1/2 cup of butter. 4 eggs. 1 cup of sugar. 1 1/4 cups of flour. The grated rind and juice of half a lemon. 1/4 teaspoonful of salt. 1/4 teaspoonful of soda.
Mix in the usual manner and bake in small tins (lemon-queen cake tins are deep rather than broad) about twenty-five minutes. Cover the tops with plain icing flavored with lemon.
Add the cocoa to the creamed butter and bake in small tins. When cold cover with marshmallow frosting, coiling the frosting round and round upon the top.
1/3 cup of butter. 1 egg well beaten. 1/3 cup of sugar. 1 cup of flour. 1/3 cup of molasses (dark). 1 cup of nuts, pecan or walnuts.
Mix in the usual manner, but without separating the egg. Bake in small, fancy-shaped cake tins. Press half a nut meat into the top of each cake. Small pressed tins of American made in various shapes, as stars, shells, leaves, etc., can be purchased for three cents each.
1 pound of butter. 1 teaspoonful of soda. 1 pound of sugar. 1/2 teaspoonful of cloves. 1 pound of flour. 1 teaspoonful of cinnamon. 12 eggs. 1/2 teaspoonful of mace. 2 1/2 pounds of currants. 1/4 pound candied peel, chopped. 2 1/2 pound of raisins. 1/4 pound blanched almonds, chopped. 3/4 pound of citron. 1 nutmeg.
Bake in two loaves, two and a half hours.
1 cup of butter. 3 1/2 cups of flour. 2 cups of sugar. 4 teaspoonfuls of baking-powder. 1/2 cup of milk. The whites of seven eggs.
Bake in layers or in one sheet. Ice as desired.
1/2 cup of butter. 1/2 cup of milk. 1 cup of sugar. 1/2 teaspoonful of soda. 2 eggs. 2 teaspoonfuls of cream-of-tartar. 1 1/2 cups of flour.
Bake in layers; put together with a filling and ice the top. Fig, date, lemon or orange filling is suitable. Serve freshly made.
1 cup of butter. 1 teaspoonful of soda, (scant). 3 cups of sugar. The whites of five eggs. 5 yolks of eggs. The grated rind and juice of one lemon. 1 cup of milk. 4 cups of flour. 4 tablespoonfuls of lemon juice.
Follow the directions for mixing cakes with butter, adding the lemon juice last. Bake in two loaves about an hour. The heat of the oven should be very moderate at first. A Turk's head pan gives good results. Cover with icing flavored with lemon rind and juice. The cake is at its best after being kept two or three days.
3/4 cup of butter. 3 cups of flour. 2 cups of sugar. 2 teaspoonfuls of baking-powder. 1/2 cup of milk. The whites of six eggs. 1 teaspoonful of almond extract.
Mix in the usual manner and bake in a loaf (tube pan) or layers.
1/2 cup of butter. 1/2 cup of milk. 1 cup of sugar. 1 3/4 cups of flour. The yolks of eight eggs. 4 teaspoonfuls of baking-powder. 1 teaspoonful of orange extract.
Bake in tube pan, cover with plain icing, or with ice cream filling, into which fresh or dried cocoanut has been stirred.
Bake the recipe for Golden Cake in three layers. Put together and cover with the following mixture: Boil one and one half cups of sugar and half cup of water to 238° F., and pour in a fine stream on the whites of two eggs, beaten dry; then add half cup of macaroon crumbs, half cup of nut meats, one third cup of candied cherries, cut fine, and half teaspoonful, each, of orange and vanilla extract.