=Sponge Pound Cake.=
1 heaping cup sugar, 1 scant cup butter, 6 eggs leaving out whites of 2
for icing, 1-1/2 cups flour, 1-1/2 teaspoons baking powder. Flavoring.
=Aunt Sharlie's Sponge Cake.=
1 pound powdered loaf sugar, 7 eggs, beaten separately, juice and grated
peel of lemon, 1/2 pound dried flour sifted in at the last.
=Sponge Cake to Roll.=
4 eggs, 1 cup powdered sugar, 1 of flour, 1 teaspoon cream tartar, 1/2
teaspoon saleratus, 1 tablespoon cold water. Sift the sugar, flour and
cream tartar together; then add eggs, and stir together ten minutes; add
water, soda and flavoring, and bake in biscuit-pan. To make jelly roll,
lay on bread-board, spread with jelly and roll.
=Sponge Cake--No. 1.=
2 cups sugar, 4 eggs, 1 cup water, 2 of flour, 2 teaspoons yeast powder,
salt and flavoring.
=Sponge Cake--No. 2.=
1 cup sugar, 1 of flour, 4 eggs, 1 heaping teaspoon baking powder, 5
tablespoons water. Rub sugar and yolks together until very light and
creamy. Add water and 1/2 of the flour. After sifting baking powder and
flour twice, add remaining flour with beaten whites, and a pinch of
salt. Stir gently.
=1, 2, 3, 4 Cake.=
1 cup butter, 2 of sugar, 3 of flour, 4 eggs, 1 cup milk, 2 heaping
teaspoons baking powder, 1/2 teaspoon each of vanilla and lemon. Rub the
butter and sugar until very light and creamy; then add 2 eggs and beat
well; add 2 more and beat again; then sift in flour after having sifted
it with the baking powder. Stir in milk with the flour, and add
flavoring.
=Molasses Plum Cake.=
Scant 2/3 cup butter, 1 cup sugar, 1 of molasses, 1 of milk, 3 eggs, 4
cups flour, 1 teaspoon soda stirred into molasses, 1 teaspoon each of
cloves, nutmeg and cinnamon, 1 cup of stoned and chopped raisins.
=Dark Cake.=
1 cup sugar, 1 of butter, 1 of sour milk, 1 of molasses, 4 of flour, 1
teaspoon soda, 1 pound raisins. All kinds of spice. This cake will keep
a long time.
=Plain Spice Cake.=
1/2 cup butter, 1 of water or milk, 2 of brown sugar, 2 eggs, 3-1/2 cups
flour, 1-1/2 teaspoons yeast powder, 1 teaspoon cloves, 1 of cinnamon, 1
of allspice, and 1 cup of currants or raisins can be added, if desired.
=Fruit Cake--No. 1.=
1 pound citron, 2 of currants, 2 of raisins, 1 of flour, 1 of butter, 1
of sugar, 9 eggs, 1/2 teaspoon soda, 1/2 cup molasses, 1 teaspoon
cloves, 1 of nutmeg, 1 of mace, 1 of cinnamon, 1 of allspice, 2 of
lemon, wine-glass of brandy and 1 of sherry.
=Fruit Cake--No. 2.=
1 pound flour, 3/4 butter, 1/2 sugar, 2 of currants, 2 of raisins, 1/2
of citron, 1-1/2 cups molasses, wine-glass of brandy, 1 of wine, 1/2
teaspoon saleratus, 8 eggs. Bake in a slow oven three hours. Add spices
as desired.
=Snow Tea Cakes.=
3 tablespoons sugar, 3 cups milk, 2 eggs, 4 cups flour, 2 teaspoons
yeast powder. Bake in muffin-rings.
=Coffee Cake.=
2-1/2 cups flour, 1 of coffee, 1 of brown sugar, 1 of butter, 1 of
syrup, 6 eggs, 1 pound raisins, 2 cups currants, 3 tablespoons brandy, 2
of cinnamon, 1 of cloves, 1 of allspice, 1 grated nutmeg, 4 pieces
candied lemon or citron, 1 teaspoon soda. Steam two hours and bake
one-half hour.
=Hermits.=
2 cups sugar, 1 cup butter, 3 eggs, 1 tablespoon milk, 1 teaspoon soda
(dissolved in milk), a teaspoon each of cinnamon, cloves and allspice, 1
cup chopped raisins and currants, mixed, and as much cut citron as
desired. Mix with sufficient flour to roll. Roll very thin, cut as
cookies, and bake in a moderate oven. Excellent, and will keep a long
time.
=Fruit Cookies.=
1 cup sugar, 3/4 of butter, 2 eggs, 1/2 teaspoon soda, 1 cup chopped
raisins, all kinds of spice, 2 tablespoons pickled peach juice, flour
enough to roll out.
=Boston Cookies.=
1 cup butter, 1-1/2 powdered sugar, 2 eggs, 4 teaspoons milk, 4 cups
flour, 1 teaspoon of soda or saleratus, 1 of ginger. Make stiff enough
to roll thin.
=Scotch Cookies.=
Beat 2 cups of sugar with 1 cup of butter, 2 eggs, and 5 tablespoonfuls
of milk. Mix 3 teaspoonfuls of baking powder and 1 of cinnamon with 2
cups of flour, and add as much more flour as necessary to make stiff
enough to roll. Roll thin, cut out and bake quickly.
=Molasses Cookies.=
In 1 pint of New Orleans molasses melt a full cup of butter with a cup
of brown sugar. Stir in 1 tablespoon ginger, 1/2 teaspoon saleratus,
dissolved in a little hot water, and flour enough to roll out. Take
small pieces at a time to roll out.
=Rich Cookies.=
Yolks of 6 eggs, 1/2 roll butter, 1 cup bar sugar, 2-1/2 cups flour. Put
a little of the flour in a deep dish, then add some egg, some butter and
some sugar; then more flour, more egg and more sugar and butter until
the entire amount of ingredients have been used. Roll thin, flour pans
well and put in the cookies, which have been cut into forms and
feathered with whites of egg, sugar and grated almonds. Not too quick an
oven.
=Hearts and Rounds.=
1 cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 5 eggs, 2 even
teaspoons cream tartar, 1 of soda. Flavor with vanilla or lemon.
=Crullers.=
4 eggs, 5 large spoons melted butter, 4 of milk, 8 of sugar, 1 small
teaspoon soda in milk.
=Doughnuts.=
4 eggs, 2 cups sugar, 1 of milk, butter size of an egg, 2 teaspoons
yeast powder, a little salt. Season to taste, cinnamon and mace.
=Gingerbread.=
1-1/2 cups sugar, 1/4 pound butter, 1/2 cup sour cream, 1/2 teaspoon
soda, 1 teaspoon ginger, 2 eggs, well beaten, 2-1/2 cups flour.
=Sugar Gingerbread.=
1 cup butter, 2 of sugar, 1/2 cup milk, 1 teaspoon saleratus, 1 egg, 1
tablespoon ginger. Flour enough to roll very thin.
=Molasses Gingerbread.=
1 cup New Orleans molasses, 1 full teaspoon soda put in molasses, 3/4
cup melted butter or nice drippings, 1/3 cup milk, 1 egg, 2 teaspoons
ginger. Flour to stir, but not thick.
=Soft Gingerbread--No. 1.=
3-1/2 cups flour, well sifted, 2 teaspoons yeast powder, sifted in 2
teaspoons ginger, 1 cup molasses, 1 of brown sugar, 1/2 of butter, 1 of
milk, and 2 eggs, well beaten.
=Soft Gingerbread--No. 2.=
1-1/2 cups molasses, 1/2 cup butter, 1/2 cup sour milk, 1 egg, 1
teaspoon soda and 1/2 cup flour. Add ginger and a little salt.
=Bread Cake.=
3 cups light dough, 3 of brown sugar, 1 of butter, 3 eggs, spices, fruit
and citron, 1 teaspoon soda. Raising or not, as you wish.
=Pork Cake.=
1/2 pound salt pork, chopped very fine, 1/2 cup warm water, mix with the
pork. Heaping cup brown sugar, 1 of molasses, spice to taste, 1-1/2 cups
raisins, 2 of currants, 1/4 pound citron, 2 eggs, flour to make a
batter stiffer than ordinary cake, 2 teaspoons yeast powder, and bake in
buttered tins.
=Lemon Honey for Cake.=
Juice and grated rind of 1 lemon, small cup sugar, 1/3 of water, 2
well-beaten eggs, small piece of butter. Let boil till it thickens.
=Quick Icing.=
White of 1 egg, 1 heaping cup sugar, beat egg till it foams. Add sugar
and flavoring, and stir very thoroughly.
[Illustration]