Dried Apple Cake

Soak three cupfuls of dried apples over night, chop them rather coarsely, add two cupfuls of black molasses, and boil half an hour. Do not use the water the apples were soaked in. When cold, add four eggs, one cupful of butter, one cupful of very brown sugar two teaspoonfuls of cinnamon, two teaspoonfuls of allspice, one-half teaspoonful of cloves, two teaspoonfuls of ginger, one grated nutmeg, one teaspoonful saleratus (not soda), one cupful raisins, one cupful of currants, three cupfuls of flour. Bake in moderate oven; when done, frost.

Marble Cake

White Part

One and one-half cupfuls of white, powdered sugar, one-half cup of butter, one-half cup of sweet milk, two and one-half cupfuls of flour, whites of four eggs, two tablespoonfuls of Equity baking-powder. Flavor to taste.

Dark Part

One cupful of very dark sugar, one-half cup molasses, one-half cup of butter, one-half cup of sour milk, two and one-half cupfuls of flour, yolks of four eggs. Butter your mould, and put in the dark and light batter in alternate tablespoonfuls.

Groom's Cake

Ten eggs, beaten separately, one pound each of butter, white sugar and flour, two pounds of almonds, blanched and chopped fine, one pound of seeded raisins, half pound of citron, shaved fine. Beat the butter to a cream, add the sugar gradually, then the well beaten yolks; stir all till very light, and add the chopped almonds; beat the whites stiff and add gently with the flour; take a little more flour and sprinkle over the raisins and citron, then put in the cake-pan, first a layer of cake batter, then a layer of raisins and citron, then cake, and so on till all is used, finishing off with a layer of cake. Bake in a moderate oven two hours.

Imperial Cake

One pound of butter and one of sugar beaten to a cream, one pound flour, the grated rind and juice of a lemon, nine eggs, one and a quarter pounds of almonds before they are cracked, half pound citron, half pound raisins; beat the yolks light, add sugar and butter, then the whites, beaten to a stiff froth, and the flour, reserving a part for the fruit, and lastly, the nuts blanched, cut fine and mixed with fruit and the rest of the flour. This is very delicious, and will keep for months.

Lemon Cake

Two cupfuls of sugar, one cupful of butter, four cupfuls of flour, five eggs, one large lemon, one cup of sweet milk, one teaspoonful of saleratus. Bub the butter and sugar to a cream, then stir in the yolks of the eggs, well beaten; dissolve the saleratus in the milk, and add that next; beat the whites of the eggs to a stiff froth, and stir them in alternately with the flour; lastly, add the juice and grated rind of the lemon. Bake at once.

Cocoanut Cake

One-half cup of butter, two and one-half coffeecups of sugar, four and one-half coffeecups of flour, two grated cocoanuts, one coffeecup of sweet milk, whites of seven eggs, three small teaspoonfuls of Equity baking-powder. Reserve a handful of the cocoanut for frosting.