Queen's Cake

One pound of flour, one of sugar, half a pound of butter (that which has lain in a jar of rose-leaves is best), live eggs, a gill of wine, a gill of cream, a nutmeg, half a teaspoonful of saleratus, two pounds of currants, or chopped raisins.

Stir the butter and sugar to a cream, beat the whites* and yolks of the eggs separately, and after they and the flour are also mixed with it, warm the cream and wine together, and add them, then the saleratus, and last the fruit. Frost it, or sift fine sugar over the top just before it is put into the oven.

Snow, Or Bride's Cake

A pound each of flour and sugar, half a pound of butter, and the whites of sixteen eggs beaten to a stiff froth. Flavor it with rose.

Another (Plainer)

The whites of six eggs, two cups and a half of flour, half a cup of butter, one cup and a half of sugar, half a cup of sweet milk, one teaspoonful of cream-of-tartar, half a tea-spoonful of saleratus. Flavor with rose or almond.

Mix the cream-of-tartar in the flour; dissolve the soda in the milk; rub the butter and sugar to a cream; then add the milk and half the flour; beat the whites to a very stiff froth, and add them with the remainder of the flour, and stir steadily a few minutes. This measure makes two pans.

Gold Cake

One cup of butter, two of sugar, four of flour, one cup of sweet milk, the yolks of eight eggs, two teaspoonfuls of cream-of-tartar, one of saleratus.

Stir the butter and sugar to a cream; beat the yolks five or six minutes, and add to the butter and sugar; scatter the cream-of-tartar in the flour; dissolve the saleratus in the milk. Put in half of the flour; add the milk, and, when mixed, stir in the rest of the flour. Flavor with essence of lemon. This makes three pans.

Silver Cake

One small cup of butter, two of sugar, four and a half of flour, the whites of eight eggs, one cup of sweet milk, two teaspoonfuls of cream-of-tartar, and one of saleratus. Stir the butter and sugar to a cream; beat the whites very stiff, and add them before you add the milk. Dissolve the saleratus in the milk. Flavor with two teaspoonfuls of Burnett's extract of almond. This makes three pans.

Jelly-Cake, Or Washington Pie

Make cup cake, and when the ingredients are well mixed, spread it upon round shallow tins, three table-spoonfuls to each tin. It will bake in ten or fifteen minutes; then turn it upon a hair sieve, the under surface uppermost. While it is warm spread upon it raspberry jam, currant, or other jelly; then lay the second sheet of cake upon it, the under side next to the jelly. If you wish to make several alternate layers of cake and jelly make the sheets of cake very thin; one large spoonful of the batter will be enough for each tin.

White Mountain

Six eggs, six cups of flour, three of sugar, two of butter, one of milk, one nutmeg, one teaspoon of saleratus. To mix it, stir the butter and sugar to a cream, beat the whites and yolks of the eggs separately; add the yolks to the butter and sugar, next part of the milk and half of the flour, and the whites, then the rest of the milk with the saleratus dissolved in it, and then the remainder of the flour, and last the grated nutmeg.