Tea Cake.
ONE spoonful of butter, one cup of sugar, one of milk, one pint of
prepared flour. Beat the sugar and butter together, and then the two
eggs; next stir the milk with them, and then stir in the flour. Turn
it, about an inch deep, into shallow pans, and bake in a quick oven. To
be eaten warm.
Berry Cake.
Make the same as tea-cake, only pint and a half of flour, and stir in
one pint of blueberries.
Plain Cup Cake.
Half a cup of butter, one of sugar, three of prepared flour, one of
milk, three eggs, and lemon or nutmeg to taste. Beat the butter light,
then add the sugar gradually, beating all the time until it is a cream,
and then add the eggs, which have been beaten light, and the milk; mix
all these well together, and then stir in the flour. Flavor and bake
either in loaves or sheets; when done, the place on top where it has
cracked open will look well done. If baked in loaves, it will take
forty minutes; in sheets, twenty. This quantity will make two small
loaves.
Soft Molasses Gingerbread, No. 2.
One cup of molasses, one teaspoonful of saleratus, one of ginger, one
tablespoonful of butter or lard, a pinch of salt, if you use lard. Stir
this together, and then pour on half a cup of _boiling_ water, and one
pint of flour. Bake about one inch deep in a sheet. This is very nice
if pains are taken to have the water boiling, and to beat it well when
the flour is added.