Delicate Cake

One and a half cups sugar, half cup butter, two cups flour, four eggs, half cup milk, two teaspoons baking powder in the flour.

Doughnuts

Four pounds and a half of flour, two and a half pounds of sugar, six eggs beaten light, three half pints of milk (warmed), one pound of lard, and two tablespoonsful of good yeast. Mix all into a soft dough, let them stand two hours before they are rolled, then melt two pounds of lard in a kettle, and throw in a few at a time. They quickly bake if the lard is scalding hot.

English Cake

Take five eggs, then the weight of five eggs in sugar, the weight of four in flour, the weight of three in butter, one nutmeg, and a glass of wine.

Everton Taffy

One pound of sugar, two tablespoonsful of vinegar; soak twelve hours, then add a small lump of butter and boil; flavor with vanilla.

Federal Cakes

One pound of flour, six ounces of butter, the same of sugar, well rubbed together with half a teaspoonful of spice, one egg well beaten, one-quarter glass of rose-water, and six drops of essence of lemon. Bake in small cakes.

French Custard Cake

Four eggs, one and a half pints of milk, lump of butter the size of a walnut, three tablespoons corn-starch, one lemon, sugar, and flavoring to taste.

Fruit Cake

One pound of butter, one pound of sugar, one pound of flour, two and a half pounds of raisins, two and a half pounds of currants, one pound of citron, twelve eggs, four nutmegs, one tablespoon of cinnamon, one wineglass of rose-water, one of brandy, two of wine.

Gen. Lee Cake

Make by gold cake recipe, putting into the batter the grated rind of two oranges. Bake in white cake tins, and put, when cold, icing between and over it.

Icing For Above

Take the juice of two oranges and one lemon, into which put as much pulverized sugar as will make very stiff. This is excellent for any other cake.

Gold Cake

Take the yelks of the fourteen eggs left from white cake, put them in a pint measure, and fill to the top with new milk. Beat well, and when light, add alternately with one pound of sifted flour, to one pound of sugar and three-quarters of a pound of butter (creamed). Flavor with one wineglass of brandy, one of wine, and whatever spice or extract you desire for flavoring. Put into the flour three teaspoonsful of yeast powder. Bake one hour and a half if made in a large cake.

Good Rusks And Doughnuts

Into a pint of milk, put three cups of sugar and a bit of butter the size of an egg. Set it on the stove until the batter is entirely melted. When cool, add half pint of yeast and four well-beaten eggs. Cinnamon or nutmeg to taste, and as much flour as will make it as thick as muffin dough. Set to rise all night. In the morning work in flour enough to make like soft bread dough, and make half into rusks which may sit two or three hours longer to rise. When nicely baked, rub over with butter, on which sprinkle cinnamon and sugar quite thick. The remaining half of dough may be rolled out (after the rusks are baked), and cut into shapes, and fried in boiling lard. Sprinkle while hot with pulverized sugar, and cinnamon if liked.