One cup of sugar, one-half cup of butter, one-half cup of milk or water, one teaspoonful of baking powder (level), one and one-half cups of flour, two eggs. Put together and bake as directed for making butter cake.
One cup of milk, one cup of butter, two cups of sugar, three cups of flour, four eggs. Put together the same as directed for butter cakes in general. These proportions can be used for any plain cake.
Five egg yolks, three-fourths cup of sugar, one-half cup of butter, one-half cup of water, one teaspoonful baking powder, two cups very soft flour, one teaspoonful extract of lemon. Put together as any butter cake. If bread flour is used, take less.
One and one-half cups of flour, one-half cup of sweet milk, one cup of sugar, one-half cup of butter, one tea-spoonful of baking powder, yolks of four eggs, one tea-spoonful of extract of vanilla; beat the yolks of eggs with dover beater until thick and lemon-colored. Cream the butter and sugar by first stirring the butter until soft, then add the sugar, a little at a time, and beat until the whole becomes very white. Add the milk and flour alternately, a little at a time, thoroughly incorporating each addition of milk or flour before adding the next. Add the extract and beat in thoroughly, then add the baking powder mixed with two tablespoonfuls of flour, which have been saved out for the purpose. Lastly, fold the beaten yolks into the mixture, put into pan and bake.
One and one-half cups of flour, one-half cup of sweet milk, one cup of sugar, one-half cup of butter, one tea-spoonful of baking powder, four egg whites, one tea-spoonful of extract of lemon. Put together same as gold cake.
One cup of sugar, one cup of flour, one teaspoonful of baking powder, one-half cup of cold water (scant), one-fourth teaspoonful of salt, one teaspoonful of flavoring, four egg whites, three yolks. Beat the yolks slightly, and add the sugar. Then beat until light. Add the flour and water alternately, and fold in the beaten whites. Bake forty minutes in a slow oven.
One-half cup of fine granulated or pulverized sugar, one-half cup of pastry flour, three eggs. Whip the whites of the eggs, and when they are about half beaten sift in one-third of a tablespoonful of cream of tartar, and continue beating until the eggs are very stiff, sift in the sugar.
Add the yolks beaten light and creamy. Sift and fold the flour in very lightly. Bake in a very slow oven.
Yolks of eleven eggs, one and one-half cups of granulated sugar, one cup of cold water, one teaspoonful of mixed flavoring (one-half lemon and one-half vanilla), three cups of flour, sifted, three level teaspoonfuls of baking powder. The object in making this cake is to use the yolks left from making angel cake. Bake in a rather cool oven.