Scripture Cake

Follow Solomon's advice for making good boys and you will have a good cake. - Proverbs XXIII. 13.

Christmas Fruit Cake

One pound of flour, one pound of butter beaten to a cream, six eggs beaten separately, two wineglasses of brandy, one pound sugar, one pound of raisins, one pound of currants, one pound of prunes, one pound figs chopped, one half pound mixed candied peel, one half pound almonds, one half teaspoon mixed spice or nutmeg.

Fruitcake

Two pounds of raisins, two pounds of currants, one half pound of citron, one pound of sugar, one pound of flour, eight ounces of butter, ten eggs, two nutmegs, one half ounce of mace, one tablespoon of cloves, same of cinnamon, one glass of brandy, one tablespoon of baking powder, one cup of molasses. Stir butter and sugar together until very light, beat whites and yolks separately and bake in a slow oven.

Orange Frosting

One pound of frosting sugar, juice of one lemon and one orange, grate rind of orange.

Caramel Cake

One tablespoon of butter, one cup of sugar, three eggs, one half cup of milk, one and one half cups of flour, two teaspoons of baking powder.

Filling. - Two cups of sugar, two thirds cup of milk, boil thirteen minutes, add butter the size of a small egg, one good teaspoon of vanilla, when done stir till thick enough to spread and not to run, bake in three, spread between and on top.

Charlotte Russe Cake

One cup of flour, one cup of sugar, three eggs, two teaspoons baking powder, three tablespoons boiling water. Bake same as sandwich cake.

The filling. - One large cup of cream, one fourth package gelatine, dissolved in a little milk; whip cream to a stiff froth, then add gelatine, sugar, flavoring to taste. Ice the top.

Cornstarch Cake

One half pound of butter and two cups white sugar stirred together, add the yolks of four eggs, one cup of milk, two cups of cornstarch and one of flour sifted well, one heaping teaspoonful of baking powder and add the whites of the four eggs last. Flavor a little and line tins with buttered paper.

Spongecake. (Splendid.)

Beat four eggs, over one cup of white sugar, for half an hour, then mix one cup of flour, after it is in the pan pour some essence of lemon on the top and bake immediately.

Sponge Cake

Beat seven eggs together with their weight in white sugar for half an hour, then sift in the weight of four eggs in flour. Add a little lemon to flavor and bake twenty minutes in a quick oven.

Sponge Cake

Ten eggs; very fresh, one pound fine sugar, the weight of five eggs in flour, the rind of two lemons and juice of one. Break the eggs on the sugar and beat them twenty minutes with two pronged steel carving fork until in a lovely light cream, then grate the lemon rind into it with the juice of one lemon. Sift the flour several times and next mix in the flour most carefully barely stirring to mix it in, if stirred too much it will make the cake heavy. Beat it with the back of the fork towards you. The oven should be a little quick at first until the cake rises, if baking too quickly place a piece of white paper over it and buttered paper should be placed in the pans. N. B. - Delicious if properly made.

Sponge Cake

Six eggs, the weight of five in sugar, and three in flour, beat the whites and yolks separately, lemon flavoring.

Easy Sponge Cake

Four eggs, two even cups of sugar, three-fourth's cup hot water, one and three fourth's cups of flour, even measure, two teaspoonfuls baking powder, salt, flavor with lemon. Beat the eggs separately. To the yolks gradually add the sugar. Mix well. Then add hot water. Mix the baking powder with the flour and add a portion, then part of the well beaten whites, and so on until all is used. Flavor. It will be thin but do not add any more flour, for it is all right. Bake in a moderate oven. It may be baked very thin, cut into shapes like dominos; frost, and mark the lines and dots with a camel's hair brush dipped in chocolate.

Cacouna Cake

Three cups of sugar, two cups of butter, seven eggs, one pound of raisins, wineglass of wine, one nutmeg, one cup sour milk and one teaspoon soda, five cups of flour. Beat the butter to a cream, then add the sugar and the eggs (well beaten), the fruit, spice and wine, then the flour and lastly the soda dissolved in a cup of sour milk.

Delicious Angels Food

Beat the whites of eleven eggs to a stiff froth, then stir in carefully a cup and a half of sifted granulated sugar, (or better still of castor sugar,) a teaspoonful of vanilla and one cup of flour that has been sifted with a teaspoonful of cream of tartar five times; add this very carefully and mix thoroughly, turn into an ungreased pan and bake in a moderate oven for about fifty-five minutes. When done turn upside down and when cool it will either drop out or it may be easily removed from the pan with a knife.

Chocolate Cake

Dissolve two ounces of chocolate in five tablespoonfuls boiling water. Cream half a cup of butter adding gradually one and a half cups of sugar; add the yolks of four eggs, beat thoroughly; then add the chocolate, half a cup of cream or milk, a cup and three quarters of flour, two rounding teaspoonfuls of baking powder, a teaspoonful of vanilla. Beat the whites of the eggs to a stiff froth, stir them carefully into the mixture, and it is ready to bake either in a loaf-pan or in three layer cake pans. Frost with boiled icing flavored with chocolate.

Chocolate Cake

One and one half squares of chocolate melted in one half cup of milk, two eggs, reserving white of one egg for frosting, one cup sugar, one teaspoonful soda in one half cup of milk, and one and one quarter cups of flour. Bake in dripping pan. Boiled frosting, one cup of sugar and white of one egg.

Maple Cream Cake

One cup of sugar, two eggs, two tablespoonfuls butter, a little less than two cups of flour, two teaspoonfuls baking powder. Bake in two tins. Frosting, one cup and a half of maple sugar, one half cup cream, boil until quite thick then beat until it creams, add the white of one egg, keep beating until thick.

Cocoa Cake

Rub one half cup butter to a cream, with one cup of sugar, add the beaten yolks of two eggs, and beat well. Mix one and one half cups of flour, one teaspoonful baking powder and two teaspoonfuls cocoa, thoroughly beat the whites of eggs stiff, measure one-half cup of milk, and then add a little milk and flour alternately to the egg mixture, lastly add the whites of eggs and one teaspoonful of lemon or vanilla. Bake in a shallow pan about twenty minutes and then frost with plain cocoa frosting.

Icing. - Mix one half teaspoonful cocoa with one cup powdered sugar, add one tablespoonful lemon juice and one tablespoonful boiling water or enough to make the sugar into a paste that settles to a level the moment you stop stirring. Spread at once on the hot cake.

Corn Cake

One cup of corn meal, one cup of flour, two teaspoons baking powder, sifted with the flour, one egg, two tablespoons melted butter, two tablespoons sugar, little salt, one and one fourth cups of sweet milk, bake in quick oven.

Crewe Cake

One pound of sugar, one pound of flour, three teaspoons of baking powder, five eggs, one half pound of butter, a little milk, vanilla or lemon flavoring.

Christmas Cake

One cup melted butter, one cup milk, one cup sugar, one cup molasses, six eggs, six cups of flour, two pounds of currants, two pounds raisins, two ounces peel, one teaspoonful of Durkee's baking powder to every cup of flour.

Cocoanut Cake. (Splendid.)

Two cups of sugar and one half cup of butter beaten to a cream, slowly add one cup of milk; mix two teaspoonfuls of baking powder with three cups of flour, add this gradually, mixing and then beating, finally the whites of six eggs beaten to a stiff froth and one teaspoonful of lemon extract. This can be made in layers (three) or baked in a square pan.

Icing

Whites of two eggs, one half pound of cocoanut, and enough powdered sugar to make it sufficiently stiff, one teaspoonful lemon extract.

Cream Cake

One cup of butter, one cup of cream or sour milk, two cups of sugar, three cups of flour, four eggs, one teaspoon soda mixed in vinegar and stirred in at the last. Bake in shallow tins.

Railroad Cake

One tea-cup flour, one ditto of sugar, two teaspoons cream of tartar, one half teaspoon of soda, four eggs. This will form a thick batter. Butter pan and bake about ten minutes.

Mountain Cake

One pound of sugar, one pound of flour, one half pound well beaten butter, one cup sweet milk, six eggs, one teaspoon cream of tartar, one half teaspoon soda dissolved in the milk.

Mountain Cake

Three fourths cup of butter and two cups of sugar beaten to a cream, four eggs beaten very light, three cups of flour with two teaspoonfuls of cream of tartar, one half cup of sweet milk with one teaspoonful of baking soda, bake about twenty-five minutes.

Marble Cake

One cup white sugar, one fourth cup butter, three eggs (whites and yolks beaten separately) one half cup milk, two cups of flour, two teaspoons baking powder. Separate this batter into three parts. In one part put a square of chocolate dissolved in a little hot water, in another part put one teaspoon cochineal to color it. Take a spoonful of each color (white, brown, pink) alternately and bake in long tin pan.

Icing

White of one egg well beaten, one teaspoon of vanilla, and pulverized sugar.

Marble Cake

(Light Part.)

One fourth cup butter, three fourths cup white sugar, one fourth cup milk, one cup flour, whites of two eggs, one teaspoon of baking powder.

Dark Part

One fourth cup butter, one half cup brown sugar, one fourth cup molasses, one fourth cup milk, one and one fourth cups of flour, yolks of two eggs, one good teaspoon baking powder, one half a teaspoon (good) each of cloves, cinnamon, nutmeg and mace. Put into the pan a spoonful at a time of each part.

Macaroon Tart

Make a paste of three quarters of a pound flour, five ounces of sugar, one half pound butter and two eggs. Roll part of this out to one fourth inch thick layer and spread over a round shallow cake pan about one half inch deep. Bake very slightly. When cold spread with thin layer of jam or jelly, then put with bag and star tube, stripes of macaroon over and bake in a slow oven nice and brown. Put some icing between the stripes after tart is baked.

Paste For Macaroons And Macaroon Tart

Take one pound Hoide's Almond paste and mix fine with one pound powdered sugar then add gradually the whites of about eight eggs until the paste gets smooth and soft enough to pass through the bag and tube. For macaroons make paste softer and use round tube or teaspoon. Bake on paper in slow oven.

Buckeye Cake

Two cups sugar, two thirds cup of butter, three eggs beaten separately, one cup of sweet milk, two teaspoons of baking powder sifted with three cups of flour, one teaspoon extract of lemon.

Harrison Cake

One cup of sugar, one cup of butter, four eggs well beaten, one cup molasses, one pound stoned raisins, one teaspoonful each of saleratus, cloves, cinnamon and allspice, one nutmeg and four cups of flour.

Orange Cake

Two cups of flour, one scant cup of milk, one cup of sugar, half a cup of butter, two eggs, one teaspoon soda and two of cream of tartar. Divided in six parts and spread as thin as possible in pans of uniform size. Bake about three minutes: when done lay together with layers of orange filling between. Method: cream sugar and butter together, then add milk in which the soda and cream of tartar has been dissolved, then the eggs well beaten and lastly the flour into which drop a pinch of salt. Beat well and don't scrimp the butter.

Orange Filling. - The juice and part of the grated rind of two oranges, then add one cup of sugar. One tablespoon of flour dissolved in cup of water which is gradually added, then beat the yolk of the egg well, and mix well together, and boil in a steamer until it is as thick as custard or boil about three quarters of an hour. The steamer is the safest as the flour is liable to stick to the pan otherwise.

Orange Cake

Two cups of flour, one cup of sugar, one half cup milk, two teaspoons baking powder, one tablespoon butter, one tablespoon orange juice, two eggs. Beat eggs and sugar, add butter (melted), orange juice and rind of one orange, then milk. Add flour and powder and bake one half hour. Filling: - juice and rind of one orange, one tablespoon each of lemon juice and cornstarch, two tablespoons sugar, one teaspoon butter, one egg. Put orange juice rind, and lemon juice into a cup, then fill with cold water. When it boils, add cornstarch with cold water. Beat yolk of egg with sugar, add this, then butter. When cold spread between layers. Icing. Beat whites of two eggs, add three fourths cup powdered sugar.

Lady Cake

One half cup butter, one and one half cups granulated sugar, one cup lukewarm water, two and one half cups of sifted flour, four eggs, whites only, one lemon juice and grated rind, two teaspoons of vanilla extract, two teaspoons of baking powder. Cream the butter in an earthen dish with silver spoon, stirring till light cream color, add sugar beating thoroughly. Sift the flour, add one half of it and the cup of water a little of each, till cup is finished. Beat whites of eggs stiff and dry, add one half, beat, then the rest of the flour. Beat well, add the juice, and grated rind of lemon or vanilla as preferred, next the baking powder and the balance of the beaten eggs. Turn quickly into a deep, well buttered tin, and bake for three quarters of an hour. The tin should be ready for use immediately the baking powder is added. When cold, frost with white icing.

Lemon Cake

One half cup of butter creamed well with one and a half cups of sugar, stir in the yolks of three eggs and one cup of milk; two teaspoonfuls of baking powder sifted with three cups of flour and added alternately with the whites of the three eggs beaten to a stiff froth. Bake in rather a quick oven in three tins of uniform size, and place, between layers, a frosting made of the grated rind of one, and juice of two lemons, and three fourths cup of sugar. Let boil and throw it over the well beaten whites of two eggs. This cake is one that keeps well for five or six days.

Nut Cake

One cup sugar, half a cup of butter whipped to a cream with sugar, four eggs, one tablespoonful of milk if needed, quarter of pound of almond nuts chopped fine, two ounces lemon peel, two teaspoonfuls of baking powder and one cup of flour.

New Port Cake

Two eggs, one half cup of white sugar, one half cup of butter, (melted) one quart of flour, two teaspoonfuls of cream of tartar, one cup sweet milk, one teaspoonful of soda dissolved in hot water. Bake in a deep pan (eaten hot).

Plain Cake

One half cup butter, one cup sugar, three eggs, two cups of flour, two and one half teaspoons baking powder, one cup of milk.

Sandwich Cake

Four eggs, one cup sugar, one cup flour, one teaspoonful of baking powder; mix the yolks and the sugar together, then whip up the whites, mix in with the yolks and sugar, then add the flour and the baking powder putting the latter into the flour. Bake in a hot oven.

Sandwich Cake

Two thirds cup sugar, one egg, two thirds cup milk, butter the size of an egg, one and one half cupfuls of flour, two teaspoonfuls baking powder. Bake in a quick oven.

Spanish Bun

One and one half cups sugar, four eggs, leave out the whites of three for icing, three fourths cup butter, one cup milk, one tablespoonful cinnamon, one teaspoon ginger, one half nutmeg, two cups flour, three spoonfuls baking powder. Bake in flat tin well greased.

Icing

Take the whites of three eggs, beat to a stiff froth then add a cup of light brown sugar; while the cake is hot, spread this over, return to the oven and brown.

White Cake. (Delicious.)

One cup sugar, one half cup butter, whites of two eggs, one cup of milk or water, two cups of flour, two teaspoons baking powder, cream the butter, stir in sugar, then add milk or water, beaten whites, flour, and lastly the extract.

Nut Filling. - One cup milk, one cup nut meats, one tablespoon flour, one egg, one half cup sugar, salt. Heat milk sugar and nuts, add egg and flour stirred together; cook until thick.

Walnut Cake

Cream one cup granulated sugar and one fourth of butter, and two eggs, then two heaping cups flour, two heaping teaspoons baking powder sifted four times: while your flour is still heaped in the mixing bowl on top of the butter, etc., add one heaping saucer chopped walnuts, then use as much as you need of one cup sweet milk to make a nice stiff batter, not too thin.