Rub to a cream one cup of sugar and two-thirds of a cup of butter. Add the yolks of three eggs and the white of one, beaten together two or three minutes. Add one cup of flour, the grated rind of a lemon, and a little essence of lemon. Sour half a cup of milk with half the juice of a lemon, and dissolve in it a teaspoonful of soda. Stir this in thoroughly, and then add another cup of flour. Beat it briskly a few minutes, and bake in one large pan, or two small ones.
Half a cup of butter, one of sugar, one and a half of flour, three eggs, three tablespoonfuls of milk, one teaspoonful . of cream-of-tartar, half a one of saleratus. Mix the cream-of-tartar in the flour; stir the butter and sugar together; beat the yolks and whites together thoroughly. Stir all together a few minutes. Bake in two pans. Flavor with almond.*
Stir into two heaping cups of flour two teaspoonfuls of cream-of-tartar. Bub two large spoonfuls of butter into a heaping cup of white sugar. Add a beaten egg, and a cup of sweet milk in which is dissolved a teaspoonful of soda, and a pinch of salt. If you wish to make marble cake, take part of the above mixture, and make it dark with powdered spices, and lay it in the pans in streaks with the light cake.
* Burnett's essences are invariably good.
A pound each of flour, sugar, and butter, ten eggs, half a nutmeg, the juice and part of the rind of a lemon. Some persons use only fourteen ounces of butter, and add a quarter of a teaspoonful of saleratus.
Stir one teacup of cream, and two of sugar till well mixed, add two eggs beaten to a froth, and a little salt. Dissolve a teaspoonful of saleratus in a spoonful or two of milk, and add it. Then, immediately put in a cup or two of flour, and some essence of lemon, or other spice, and stir it a little. Then add flour enough to make it as thick as cup cake; stir it well eight or ten minutes, and bake in common cup-cake pans.
To two cups of molasses, put one of brown sugar, one of butter, one of sour cream, or milk, a cup of raisins, and one of currants, a teaspoonful of powdered clove, and two (rather small) of saleratus.
To mix it, cut the butter in little pieces, and put into a saucepan with the molasses, to melt. "When the molasses boils up, pour it immediately upon three or four cups of flour, and add the sugar, and half the cream. Stir it will, then add the saleratus, the rest of the cream, the spice, and flour enough to make it of the consistence of cup cake, and last, the fruit. Bake in cup-cake pans, rather slowly. All cake containing molasses is more liable to burn than that which has none.
Two cups of sugar, three and a half of flour, one of milk, half a cup of butter, a teaspoonful of soda, two of cream of tartar, essence of lemon, add four eggs.