  Before commencing to make cake, be sure that you have all the ingredients in the house, and all the implements at hand, such as trays, bowls, large dishes, large strong iron spoons, egg-beaters, etc. Use none but the best family flour in making cake. It is a good plan to sift it before weighing or measuring it, and to let it air and sun several hours before using it; as this makes it much lighter. It is a great mistake to set aside rancid or indifferent butter for cake-making. The butter used for the purpose should be good and fresh. Always use granulated sugar or else powdered loaf or cut sugar; as pulverized sugar is apt to have plaster of Paris or other foreign elements in it. Never use brown or even clarified sugar in cake-making, unless it be for gingerbread. Do not attempt to make cake without fresh eggs. Cream of tartar, soda and yeast powders are poor substitutes for these. A fresh egg placed in water will sink to the bottom. In breaking eggs, do not break them over the vessels in which they are to be beaten. Break them, one by one, over a saucer, so that if you come across a defective one, you will not spoil the rest by mixing it with them; whereas, if it is a good one, it will be easy to pour the white from the saucer into the bowl with the rest of the whites, and to add the yolk which you retain in the egg-shell to the other yolks. The Dover egg-beater saves much time and trouble in beating eggs and will beat the yolks into as stiff a froth as the whites. It is well to have two egg-beaters, one for the yolks and the other for the whites. Eggs well beaten ought to be as stiff as batter. Cool the dishes that you are to use in beating eggs. In summer, keep the eggs on ice before using them, and Some of the best housewives think it advisable to cream the butter and flour together, and add the sugar to the yolks when these are whipped to a stiff froth, as it produces yellow specks when you add the sugar sooner. The whites must always be added last. In making fruit cake, prepare the fruit the day before. In winter time, this may be easily and pleasantly done after tea. It requires a longer time to bake fruit cake, than plain. Every housekeeper should have a close cake-box in which to put cake after cooling it and wrapping it in a thick napkin. White Cake. The whites of 20 eggs. 1 pound of flour. 1 pound of butter. 1 pound of almonds. Use a little more flour, if the almonds are omitted.—Mrs. Dr.S. White Cake. 1 cup of butter. 3 cups of sugar. 1 cup of sweet milk. The whites of 5 eggs. 3 cups of flour. 3 teaspoonfuls cream of tartar. 1 teaspoonful of soda.—Mrs.D.C.K. Superior White Cake. 1 pound sugar. The whites of 10 eggs. ¾ pound butter. 1 pound of flour. Flavor with lemon or rose-water, and bake in a moderate oven.—Mrs.F.C.W. Leighton Cake. 1 pint butter. 1 pint cream. 2 pints sugar. 4 pints flour. 2 teaspoonfuls essence of almonds. The whites of 12 eggs. 2 teaspoonfuls yeast powder, mixed in flour.—Mrs.N. White Mountain Cake. 4 cups flour. 1 cup butter. 3 cups sugar, creamed with the butter. 1 cup sweet milk. 2 small teaspoonfuls cream of tartar. 1 small teaspoonful of soda. Whites of 10 eggs beaten very light. Bake in jelly-cake pans; when cold, make an icing of whites of three eggs and one pound of sugar. Grate cocoanut over each layer of icing.—Mrs.P. McG. White Mountain Cake. 1 pound sugar. ½ pound butter. ¾ pound of flour. 1 large teaspoonful essence of bitter almonds. Whites of 10 eggs, whipped very stiff. Cream butter and sugar, put next the eggs, then the flour, lastly the flavoring.—Mrs.D.C.K. White Mountain Cake. Make four or five thicknesses of cake, as for jelly cake. Grate one large cocoanut. The juice and grated rind of two White Mountain Cake. 1 pound flour. 1 pound sugar. ¾ pound butter. Whites of 16 eggs. Wine-glass of wine or brandy. Bake in flat pans. Grate two cocoanuts. Beat the whites of four or five eggs to a stiff froth, and mix as much sugar as for icing. Stir in the cocoanut; spread between each layer of the cake, as jelly cake. Ice it all, or only on top, or not at all, as you please.—Mrs.M. Mountain Cake. The whites of 8 eggs. 1 cup of butter. 2 cups of sugar. 3 cups of flour. ½ cup sweet milk. 1 teaspoonful of cream of tartar. ½ teaspoonful of soda. Mix all the ingredients well, and flavor with lemon. Bake in very shallow pans. Ice each cake separately and cover with jelly; then form a large cake, and ice over.—Mrs. Dr.S. Snow Mountain Cake. 1 cup of butter. 3 cups of sugar, creamed together. 1 cup of sweet cream. 1 teaspoonful cream of tartar and ½ teaspoon of soda, sprinkled in 3½ cups of sifted flour. Whites of 10 eggs. Bake in thin cakes as for jelly cakes. Ice and sprinkle each layer with grated cocoanut. Take the whites of three eggs for the icing, and grate one cocoanut.—Mrs.C.M.A. Snow Cake. Whites of 10 eggs. 1½ cups of sugar. 1 cup of flour. 2 teaspoons of cream of tartar. Salt. Flavoring. Rub the flour, cream tartar, sugar, and salt, well together. Add the eggs beaten light, and stir only sufficient to mix very lightly.—Mrs.G.P. White Mountain Ash Cake. 1 pound white sugar. 1 teacup of butter. ½ teacup sweet milk. Whites of 10 eggs. ½ small teaspoonful of soda. 1 teaspoonful cream tartar. 3 cups of flour. Flavor with vanilla or almond. Bake in jelly-cake pans, with icing and cocoanut between. Icing for cake.—One pound fine white sugar, and whites of three eggs.—MissE.P. Mountain Ash Cake. The whites of 8 eggs. 1 cup of butter. 2 cups of sugar. 3 cups of flour. ½ cup of sweet milk. ½ teaspoonful of soda. 1 teaspoonful cream of tartar. Mix all the ingredients well, and flavor with lemon. Bake in shallow pans; ice each cake separately and cover with jelly, then form a large cake and ice over.—Mrs.P. Bride's Cake. 1 pound flour. ¾ pounds sugar. ½ pound butter. Whites of 14 eggs. Cream sugar and butter together, and stir in them flour and beaten whites, very little at a time; one and a half pounds fruit, prepared and mixed with batter, will make a nice fruit cake.—Mrs.H.D. Bride's Cake. Whites of 18 eggs. 1¼ pounds sugar. 1 pound flour. ¾ pound butter. Cream butter and sugar together; whip the eggs to a stiff froth, then add gradually, flour, butter, sugar. Season with lemon or brandy. Bake as pound cake.—Mrs.R.E. Bride's Cake. 1½ pounds flour. 1½ pounds sugar. 1? pounds butter. Whites of 20 eggs. ½ a teaspoon of powdered ammonia dissolved in ½ a wineglass of brandy. Heavy plain icing. 1½ pound mould. Insert the ring after the cake is baked.—MissS. Bride's Cake. ¾ pound flour. ½ pound butter. 14 whites of eggs. 1 pound sugar—beat in the whites. The acid of 1 green lemon. Double for one and a half pound cake.—Mrs.J. Silver Cake. Whites of 8 eggs. ¼ pound of butter. ½ pound of sugar. ¼ and ½ a quarter of a pound of sifted flour, or 6 ounces of flour. Cream the butter and sugar.—Mrs.W.C.R. Silver Cake. 1 pound powdered sugar. ¾ pound flour. ½ pound butter. Whites of 11 eggs. 1 teaspoonful essence of bitter almond. Cream the butter, gradually rub in the flour, then the sugar; add the flavoring; last of all, stir in the whites of the eggs beaten to a stiff froth. Flavor the icing with vanilla or bitter almonds.—Mrs.S.T. Silver Cake. One cup sugar. ½ cup butter. 1½ cups flour. ½ cup of milk. ½ teaspoon of cream tartar, and half as much soda. Whites of 4 eggs. Beat the butter and eggs to a cream, then add the milk and flour with the soda and cream tartar; whisk the whites of the Gold Cake. 1 pound flour. 1 pound sugar. ¾ pound butter. Yolks of 11 eggs. Grated rind of an orange. Juice of 2 lemons. 1 teaspoonful soda. Cream the butter well, rub into it the flour. Beat the yolks well, put in the sugar, and beat again; add the orange rind and lemon juice. Mix all together, and beat for ten minutes. Last of all, sift in the soda, stirring it in well. Requires two hours to bake in one pound cake-mould. Flavor the icing with lemon.—Mrs.S.T. Angel's Cake. Whites of 8 eggs, well beaten. 1 cup of butter. 2 cups of sugar. 3 cups of flour. 1 teaspoonful cream of tartar. ½ teaspoonful of soda, dissolved in ½ cup of milk. Mix in this way; add the sugar to the eggs, then the butter well creamed, then the flour and milk alternately. Season to taste. Bake thin, and spread icing between, on the top and sides, sprinkling grated cocoanut over the whole.—Mrs.C. Lady Cake. 1 pound sugar. ½ pound of flour. 6 ounces of butter. The whites of 14 eggs. Season with two drops oil of bitter almond.—MissS. Lady Cake. The whites of 8 eggs, beaten to a froth. 3 cups flour. 2 cups of sugar. 1 cup of butter, creamed with the sugar. 1 teaspoonful cream of tartar in the flour. ½ teaspoonful of soda in ½ cup sweet milk. Beat all together, and bake in a mould or small pans. Season to taste. A little whisky or rum improves cake of all kinds.—Mrs. Dr.C. Delicate Cake. 2 cups white sugar. 2½ cups corn starch. 8 tablespoonfuls butter. Whites of 8 eggs. ½ teaspoonful soda, dissolved in milk. ½ teaspoonful cream tartar in corn starch. Flavor with juice of one lemon.—Mrs.R.R. Delicate Cake. One pound pulverized white sugar, seven ounces of butter (stirred to a cream). Whites of 16 eggs, beaten stiff. Stir in 1 pound of sifted flour. Flavor to the taste. Bake immediately.—Mrs.A.H. Merry Christmas Cake. 2 cups sugar. 1 cup corn starch. 2 cups flour. 1 cup butter. ½ cup sweet milk. Whites of 8 eggs. 2 teaspoonfuls baking powder. Bake in jelly-cake pans. Between each layer when done, on Corn Starch Cake. 1 cup butter. 2 cups sugar. 1½ cups corn starch. 2 cups flour. 1 cup milk, perfectly sweet. ½ teaspoonful soda. ½ teaspoonful cream tartar. Beat the sugar and butter together. Dissolve the soda and corn starch in the milk; put the cream tartar in the flour. Mix these well, and then add the whites of eight eggs well beaten.—Mrs.S. White Fruit Cake. 1 pound sugar. 1 pound flour. 1 pound butter. 1 pound blanched almonds. 3 pounds citron. 1 cocoanut. Whites of 16 eggs.—Mrs. Dr.J. White Fruit Cake. 1 pound pulverized sugar. ¾ pound butter. Whites of 12 eggs, beaten very light. 1 pound flour. 2 grated cocoanuts. 2 pounds citron, cut in small pieces. 2 pounds blanched almonds, cut in thin slices. Bake slowly. White Fruit Cake. Whites of 16 eggs, beaten well. 8 ounces butter. 1 pound flour. 1 pound sugar. 1 teacup citron. 1 cup almonds. 3 cups grated cocoanut. The citron and almonds to be cut and blanched, of course. White Fruit Cake [superior, tried recipe]. 1 pound white sugar. 1 pound flour. ½ pound butter. Whites of 12 eggs. 2 pounds citron, cut in thin, long strips. 2 pounds almonds, blanched and cut in strips. 1 large cocoanut, grated. Before the flour is sifted, add to it one teaspoonful of soda, two teaspoonfuls cream tartar. Cream the butter as you do for pound cake, add the sugar, and beat it awhile; then add the whites of eggs, and flour; and after beating the batter sufficiently, add about one-third of the fruit, reserving the rest to add in layers, as you put the batter in the cake-mould. Bake slowly and carefully, as you do other fruit cake.—Mrs.W. Black Cake. 1¼ pounds butter. 1½ pounds sugar. 1½ pounds flour. 1½ dozen eggs. 2 pounds stoned raisins. 2 pounds picked and washed currants. 1 pound sliced citron. 2 tablespoonfuls pulverized cloves. 2 tablespoonfuls nutmeg. 2 tablespoonfuls mace. 2 tablespoonfuls cinnamon. 1 tablespoonful powdered ginger. 1 teaspoonful salt. 2 wineglasses of brandy.—Mrs.D. Black Cake. 1½ pounds flour. 1½ pounds butter. 1½ pounds sugar. 1 pound citron. 2 pounds beaten raisins. 2 pounds sweet raisins, well cut. 2 pounds currants. The juice and rind of two lemons and two oranges, one teaspoonful of soda; after the beaten fruit is well beaten, add the cut fruit. The citron or orange peel should never be rubbed in flour.—Mrs.P. Black Cake. Yolks of 24 eggs. 1 pound butter. 1 pound sugar. Take out a gill of the sugar, and in place put one gill of molasses, one pound flour; out of it take six tablespoonfuls, and in place put five spoonfuls of seconds, and one of corn meal. 4 pounds seedless raisins. ? pound citron. ½ pound currants. ½ pound almonds and palm nuts. 2 ounces grated cocoanut. 2 ounces fine chocolate. 1 tablespoonful finely ground coffee. 1 tablespoonful allspice, mace, and cloves. 1 tablespoonful vanilla. 1 gill blackberry wine, or brandy. 1 teaspoonful soda. 2 teaspoonfuls cream tartar. Bake the mass six hours very moderately.—Mrs.J. Fruit Cake with Spices. 1 pound butter. 1 pound sugar. 1 pound flour. 1 dozen eggs. Mix as for pound cake. Add 1 pound almonds. 1 pound raisins. ¼ pound citron. 1 ounce mace. 1 ounce cloves. 1 ounce allspice.—Mrs.A.C. Fruit Cake. 2 pounds best stoned raisins. 2 pounds currants. 1 pound citron. 12 eggs. 1 pound fresh butter. 1 pound loaf sugar. 1 pound flour. Make the batter as you would for nice cake, and before adding the fruit, stir into the batter— 4½ teaspoonfuls cream of tartar. 1½ teaspoonful soda. 1 large tablespoonful of ground cinnamon. 1 small tablespoonful of white ginger. 4½ nutmegs. 1 tablespoonful of best molasses. Add by degrees the fruit and one-half teacup best brandy; bake slowly five hours. Excellent, and will keep good six months.—Mrs.F. Fruit Cake. 18 eggs. 1½ pounds flour. 1½ pounds sugar. 1½ pounds butter. 2 pounds raisins. 2 pounds currants, washed and picked. 1½ pounds citron. 2 nutmegs. 2 pounds almonds, weighed in shell. 2 tablespoonfuls cinnamon. 2 tablespoonfuls mace. 1 small teaspoonful cloves. 1 small teaspoonful salt. 2 teaspoonfuls ginger. 2 wine-glasses of wine. 1 wine-glass of brandy. 1 teaspoonful soda. 2 teaspoonfuls cream of tartar, in a cup of milk. Let it rise about three hours, then bake slowly, and let it stand a good while after it is baked, in the oven.—Mrs.C.B. Fruit Cake. 2½ pounds butter. 2½ pounds flour. 25 eggs. 2½ pounds sugar. 3 pounds citron. 5 pounds currants. 5 pounds raisins. A large spoonful cinnamon. 1 spoonful mace. 4 nutmegs. A glass wine. A glass brandy. This will make a very large cake.—Mrs.A.P. Fruit Cake. 1½ pound risen dough. 10 eggs. 2 cups butter. 4 cups sugar. 1 cup milk. 1 cup wine, or brandy. 1 light teaspoonful soda. 1 teaspoonful lemon extract. ½ teaspoonful cloves. Beat these ingredients together and add one pound of stoned raisins, one pound of citron dredged in flour. If very soft for cake, add a little flour.—Mrs.J.W. Rich Fruit Cake. 1 quart of sifted flour. 1 pound of fresh butter, cut up in 1 pound powdered sugar. 12 eggs. 3 pounds of bloom raisins. 1½ pound of Zante currants. ¾ pound of sliced citron. 1 tablespoonful each of mace and cinnamon. 2 nutmegs. 1 large wineglassful Madeira wine. 1 large wineglassful French brandy mixed with the spices. Beat the butter and sugar together—eggs separately. Flour the fruit well, and add the flour and other ingredients, putting the fruit in last. Bake in a straight side mould, as it turns Fruit Cake. 1 pound sugar. 1 pound flour. 1 pound butter. 2 pounds raisins. 2 pounds currants. 1 pound citron. 2 tablespoonfuls of mace and cinnamon. 2 nutmegs, powdered. ½ pint of brandy and wine, mixed. Bake in a slow oven. Seedless raisins are best for cake.—Mrs.F.C.W. Pineapple, or Orange Cake. 1 cup of butter. 3 cups sugar. 5 eggs, beaten separately. 3½ cups flour. ½ cup sweet milk. 2 teaspoonfuls cream of tartar. 1 teaspoonful soda. Bake in jelly-cake tins, four or five deep. Have ready a thick icing, which put on the cakes as thickly as will stick; spread thickly on that the grated pineapple, or orange, the icing to be flavored with the juice of the fruit and a little tartaric acid.—Mrs.C.C. Orange Cake. Bake sponge cake in jelly-cake pans, three for each cake. Spread an icing between the cakes, made of whites of three eggs, beaten very light, and one and one-quarter pounds powdered sugar. The rind and juice of one large, or two small oranges. The rind and juice of one-half lemon; the other half to be used for the cake.—Mrs.P. McG. Orange Cake. 8 eggs. 1½ pounds sugar. 1½ pounds flour. ¾ pound butter. 1 pint milk. 2 teaspoonfuls cream tartar. 1 teaspoonful soda. Beat the eggs very light, and mix in the sugar and creamed butter. Pour in half the milk, and dissolve the cream tartar and soda in the other half. Add the sifted flour as quickly as possible after the foaming milk is poured in. Bake in jelly-cake pans. Take six oranges, grate the peel and squeeze the juice with two pounds pulverized sugar. If you use sweet oranges, add the juice of two lemons. After stirring to a smooth paste, spread between the layers of the cake. Ice, or sprinkle over sugar the last layer on top of the cake.—Mrs.J.C.W. Orange Cake. First make a sponge cake with twelve eggs, the weight of twelve eggs in sugar, and weight of ten in flour. Then make an icing of the whites of two eggs, the juice of one lemon, and the juice and grated rind of two oranges; add sufficient powdered sugar to make the proper consistency for icing—then put between each cake, and on top of the whole cake.—Mrs.C.B. Lemon Cake. 1 cupful butter. 3 cupfuls white sugar. 5 eggs beaten separately. Cream butter and sugar together. 1 teaspoonful soda. 1 cup milk. The juice and grated rind of one lemon. 5 small teacupfuls flour. Bake in small or shallow tins.—Mrs.C. Lemon Cake. One cupful of butter, three cupfuls of white sugar, rubbed to a cream. Stir in the yolks of five eggs well beaten, and one teaspoonful of soda dissolved in a cupful of milk; add the whites, and sift in as lightly as possible four cupfuls of flour. Add the juice and grated peel of one lemon.—Mrs. Dr.S. "Robert E. Lee" Cake. Twelve eggs, their full weight in sugar, a half-weight in flour. Bake it in pans the thickness of jelly cakes. Take two pounds of nice "A" sugar, squeeze into it the juice of five oranges and three lemons together with the pulp; stir it in the sugar until perfectly smooth; then spread it on the cakes, as you would do jelly, putting one above another till the whole of the sugar is used up. Spread a layer of it on top and on sides.—Mrs.G. "Gen. Robert Lee" Cake. 10 eggs. 1 pound sugar. ½ pound flour. Rind of 1 lemon, and juice of ½ lemon. Make exactly like sponge cake, and bake in jelly-cake tins. Then take the whites of two eggs beat to a froth, and add one pound sugar, the grated rind and juice of one orange, or juice of half a lemon. Spread it on the cakes before they are perfectly cold, and place one layer on another. This quantity makes two cakes.—Mrs.I.H. Cocoanut Cake. 1 teacup fresh butter. 3 teacups white sugar. 3½ teacups flour. Whites of ten eggs. 1 cup sweet milk. 1 light teaspoonful soda. 2 light teaspoonfuls cream of tartar. A little essence of lemon. Bake in cakes an inch thick and spread with icing, having grated cocoanut stirred in; pile one on another, allowing a little time for drying off. In making the icing, reserve some plain for the outside of cake. Finish off by sprinkling on the prepared cocoanut.—MissP. Cocoanut Cake. Beat to a fine cream three-quarters of a pound of butter and half a pound of sugar. Add gradually eight eggs well beaten, then mixed, one tablespoonful essence of lemon, one small nutmeg, grated; mix all well together, then stir in lightly half a pound flour in turn with half a pound of grated cocoanut. Pour the mixture in a well-buttered pan, and bake quickly.—Mrs.C.V. McG. Mountain Cocoanut Cake. Cream together one pound sugar, half a pound butter. Beat eight eggs lightly without separating. Stir them gradually into the butter and sugar. Sift in one pound of flour, beat all light, then put in an even teaspoonful of soda dissolved in half a teacupful of sweet milk, two even teaspoonfuls cream of tartar dissolved in the same quantity of milk. Season with lemon or vanilla. For the icing, nine tablespoonfuls of water and one pound sugar; boil until it glistens. Beat the whites of four eggs to a stiff froth, stir into the boiling icing, then add Angel's Bread. A variety of Cocoanut Cake. 1 cup butter. 2 cups sugar. 3 cups flour. Whites of eight eggs. ½ cup sweet milk. ½ teaspoonful soda, 1 teaspoonful cream of tartar, stirred in the milk. Flavor with vanilla. Bake in jelly-cake pans. 1 grated cocoanut. Spread top and bottom of cake with icing, then put on the cocoanut, and so on till your cake is large as you wish. Ice the whole cake, and sprinkle on cocoanut. Make the icing, three whites to one pound of pulverized sugar, with juice of one lemon.—Mrs.D.R. Clay Cake. 3 cups sugar. 1 cup butter. 4 cups flour. 1 cup sweet milk. 6 eggs. 1 teaspoonful soda in the milk. 1 teaspoonful cream of tartar in the flour. Flavor with vanilla. Bake it in layers. Icing for the Cake.—Beat the whites of four eggs into a froth, and add nine teaspoonfuls of pulverized sugar to each egg, flavoring it with vanilla. Then grate up two large cocoanuts, and after icing each layer, sprinkle grated cocoanut on it. Put the layers on each other as in making jelly cake.—Mrs.L.W. Cocoanut Cake. 2 cups powdered sugar. ½ cup butter. 3 eggs. 1 cup milk. 3 cups flour. 2 teaspoonfuls cream of tartar. 1 teaspoonful soda. Bake in jelly-cake pans. Filling: one grated cocoanut; to half-pound of this add the whites of three eggs beaten to a froth, one cup of powdered sugar; lay this between the layers of the cake; mix with the other half of the cocoanut four tablespoonfuls powdered sugar, and strew thickly on top of the cake.—Mrs.D.C.K. One, Two, Three, Four Cocoanut Cake. 1 cup butter. 2 cups sugar. 3 cups flour. Whites of 4 eggs. 1 teaspoonful cream of tartar. ½ teaspoonful soda. ½ small cocoanut, stirred in at the last.—Mrs.D.C.K. Cocoanut Cake. 1 teacup of butter. 3 teacups of sugar. 3½ teacups of flour. Whites of 10 eggs. ½ cup sweet milk, with one teaspoon not quite full of soda. 2 teaspoonfuls cream of tartar. Essence of lemon. Beat the eggs very light. Cream the butter, then mix the ingredients gradually. Sift the cream tartar with the flour, and dissolve the soda in the milk, and add to the cake last. Bake in pans; an inch thick when baked. Mix prepared cocoanut Chocolate Cake. 1½ pounds grated chocolate. 12 eggs. 1¾ pounds brown sugar. 1 teaspoonful cinnamon. 1 teaspoonful nutmeg. 1 teaspoonful cloves. A few coriander-seed. Break the eggs in the sugar and beat them, adding the chocolate by degrees, until well incorporated; then add the spices, all of which must be well powdered. Grease some small tins with lard, and bake quickly.—Mrs.T. Chocolate Cake. 2 cupfuls sugar. 1 cupful butter. 3 cupfuls flour. ¾ cupful sour cream or milk. 3 eggs. 1 teaspoonful cream tartar. ½ teaspoonful soda. Beat the sugar and butter together; break the eggs into it one at a time; then add the flour, then the sour cream with the soda. Bake in jelly-cake pans. Filling: two ounces of chocolate, one cupful of sugar, three-quarters cup of sweet milk; boil half-done.—Mrs.F. Chocolate Cake. 3 cupfuls sifted flour. 1½ cupfuls sugar. 1 cupful sweet milk. 1 egg. 2 tablespoonfuls butter. 1 teaspoonful soda. 2 teaspoonfuls cream tartar. 1 teaspoonful essence lemon. Beat the butter and sugar to a cream, then add the milk (in which the soda should be dissolved), next the eggs well beaten, and lastly the essence. Mix two cupfuls of flour, and afterwards the third cupful of flour into which the cream tartar has been stirred. Bake in square, flat pans. Grate three ounces of chocolate, add four tablespoonfuls of milk; warm slowly, and add eight tablespoonfuls of white sugar. Boil three minutes, and pour over top of the cake. If you choose, you can slice open the cake, and put inside of it a custard of one pint of milk, warmed, and two eggs added, with sugar and flour to your taste.—Mrs.H. Chocolate Cake. 2 cupfuls sugar. 1 cupful butter. Yolks of 5 eggs and whites of 2. 1 cupful milk, 3½ cupfuls flour. ½ teaspoonful soda. 1 teaspoonful cream tartar, sifted in the flour. Bake in jelly-cake tins. Filling: whites of three eggs, one and a half cupfuls of sugar, three tablespoonfuls of grated chocolate, one teaspoonful of vanilla. Beat well together; spread on top and between layers of the cake.—Mrs.K. Chocolate Cake. Cream together one pound sugar, one and a half pounds butter. Beat eight eggs light without separating; stir them gradually into the sugar and butter. Sift in one pound of flour; Icing for the same: nine tablespoonfuls of water, one pound of sugar; boil till it glistens. Beat the whites of four eggs to a stiff froth. Stir them into the boiling icing, then add one-quarter pound grated chocolate. Spread the icing between the cakes and over the top.—Miss S. Chocolate Jelly Cake. Make a sponge cake according to old family recipe, bake either in jelly tins or moulds; then slice the cake for the following preparation: one teacupful of milk, half a cake Baker's chocolate, scraped or grated, one egg beaten with sugar enough to make it sweet; flavor with vanilla. Let it boil (stirring all the time) till quite thick. Place it evenly and thickly between the slices of cake. Instead of the sponge cake, some use the ordinary jelly-cake recipe.—Mrs.B. Citron Cake. 12 ounces flour. 12 ounces butter. 10 eggs. 1 pound sugar. 1 pound citron, cut in thin slices. Mix like a pound cake.—Mrs.C.L.T. Citron Cake. 4 large coffeecups sifted flour. 2½ cupfuls powdered sugar. 1 cupful butter. Whites of 10 eggs, beaten to a stiff froth. Add two tablespoonfuls rose water. Butter a cake pan, and put alternate layers of batter and citron sliced in long, thin slices.—Mrs. McG. Citron Cake. 1 pound flour. 1 pound sugar. ¾ pound butter. 12 eggs. 2 pounds citron. 2 pounds grated cocoanut. 2 pounds almonds. 1 teaspoonful mace.—Mrs.M.E. Citron Cake. 1 pound of flour. ½ pound of sugar, ¾ pound of butter. 10 or 12 eggs. 2 pounds of citron. 1 cocoanut, grated. Fruit to be put in last.—Mrs. Dr.S. Almond Cake. 1¼ pounds of sugar. 1¼ pounds of butter. 1 pound of flour. 12 eggs. 1 pound almonds.—Mrs.B. Almond Cake. 12 eggs. 1 pound flour. 1 pound sugar. 1 pound butter. 1 pound almonds (blanched). 1 pound citron. Blanch the almonds, and slice the citron thin. One wine-glass of brandy. Mix like pound cake.—Mrs.S.T. Dark Fig Cake. 2 cups of sugar. 1 cup of butter. One cup of cold water, with one teaspoonful of soda dissolved in it. 3 cups of raisins, chopped fine. Cinnamon and nutmeg. 4 eggs. 1 pound of figs. Use the figs whole, covering them well with the cake to prevent burning. Bake in layers, frosting between each layer. Make as stiff as pound cake. Cut with a very sharp knife, to prevent crumbling. This recipe makes two loaves.—Mrs.A.T. Currant Cake. 1 cup butter. 2 cups sugar. ½ cup sweet milk. 5 eggs. 4 cups flour. ½ a nutmeg. 3 teaspoonfuls baking powder. One pound currants washed, dried, and rolled in the flour.—Mrs.W.L.H. Pound Cake. 1 pound butter. 1 pound flour. 1 pound sugar. 16 eggs, yolks of 4. After the butter is creamed, work the sugar and butter well before mixing.—Mrs.M.S.C. Pound Cake. 1 pound sugar. 1 pound butter. 1 pound of flour. 12 eggs. Cream the butter; rub into it gradually the sifted and dried flour. Beat the yolks of ten eggs very light, then add the powdered sugar, beat again, add a wine-glass of brandy or one of good whiskey flavored with nutmeg, or the grated rind of a lemon; mix all together. Stir in the whites of twelve eggs beaten to a stiff froth, just before baking. It will take two hours to bake.—Mrs.S.T. Pound Cake. 1 pound flour. 1 pound of sugar. ¾ pound of butter. 10 eggs. Cream the butter well with flour; beat the yolks well, and add, by degrees, the butter and flour, and then the whites beaten to a stiff froth. Season with mace and one glass of wine. Bake in cups well greased. For fruit cake add to above, two pounds of raisins, two pounds of currants, one-half a pound of citron, stirred in by degrees. Add nutmeg and cinnamon to the seasoning. One pound of butter, and one dozen eggs for fruit cake.—Mrs.A.C. Pound Cake. Beat the whites of twelve eggs to a stiff froth. The yolks beat until they look light and white; then beat in one pound of sugar; next add the whites; cream the light pound of butter until it looks frothy; then sift in by degrees one pound of flour and cream them together, and add the other mixture. Put a Very Delicate Pound Cake. 16 eggs, 4 yolks. 1 pound of flour. 1 pound of sugar. ¾ pound of butter.—Mrs.S.T. Superior Pound Cake. 1 pound of white sugar. ¾ pound of butter. 1 pound of flour. Whites of 12 eggs, yolks of 9. Cream the butter; add part of the sugar and yolks, and beat well; then gradually add the whites, and flour and balance of yolks. Beat well, flavor with extract of lemon, and bake in a moderate oven.—Mrs.F.C.W. Pound Cake. 1 pound flour. 1 pound sugar. ¾ pound butter. 11 eggs. Sift and dry the flour, sift the sugar; wash all the salt out of the butter, and squeeze all the water out of it. Cream the butter with half the flour or more; beat the whites and yolks separately, beating rather more than half of the sugar with the yolks; then rub the remaining sugar and flour up together. Mix all these ingredients, part at a time, first one, then another. Beat well, and season with French brandy and lemon, or wine and nutmeg, to your taste.—Mrs.M. Butter Sponge Cake. 14 eggs. Weight of 14 in sugar. Weight of 8 in butter. Weight of 6 in flour. Juice and grated rind of two lemons. All the ingredients added to the beaten yolks, and the frothed whites stirred in last.—Mrs.S.T. Butter Sponge Cake. 14 eggs. Their weight in sugar. 8 in flour. 6 in butter. The rind of 1, and juice of 2 lemons. Bake quickly.—Mrs.S. Sponge Cake. The weight of 1 dozen eggs in sugar. The weight of 4 eggs in flour. The juice and rind of 1 lemon. Beat well, and bake quickly.—Mrs. McG. Confederate Sponge Cake. 1 cupful white sugar. 2 cupfuls sifted flour. ½ cupful cold water. 3 eggs. One teaspoonful yeast powder in the flour; flavor to the taste. Mix yolks and sugar, then add the water after the whites (beaten to a stiff froth first), then the flour.—MissS. Sponge Cake. 14 eggs. Weight of 10 in powdered sugar. Weight of 6 in flour. Grated rind and juice of 1 lemon. Beat the yolks of eight eggs very light, then add the sugar Sponge Cake. (Never fails.) 12 eggs. Their weight in sugar. The weight of 7 in flour. Juice of 1 lemon. 1 tablespoonful good vinegar. Beat the whites, beat the yolks and sugar; add the whites, beat well; add the flour, and after adding it, do not beat it longer than is required to stir it in; then add the lemon and vinegar, just as you put it in the tins or moulds. When the cake is hot, lemon sauce is nice to eat with it.—Mrs.K. Cream Sponge Cake. 4 eggs, whites and yolks beaten separately. 2 teacupfuls sugar. 1 cupful sweet cream. 2 heaping cupfuls flour. 1 teaspoonful soda. Two teaspoonfuls cream of tartar, mixed in the flour before it is sifted. Add whites of eggs last thing before the flour, then stir that in gently, without beating. Very nice.—Mrs.F.C.W. Extra Sponge Cake. Whites of 14 eggs. Yolks of only 7. One pound best white sugar stirred in the yolks after they Sponge Cake Roll. 6 eggs. 1½ teacups flour. 1 teacup powdered sugar. Rind and juice of a lemon. Beat the eggs separately and very light. Do not beat the batter much after adding the flour, which must be done last of all. Get a square baking-pan, butter it, and pour one-half the batter in, reserving the rest for a second layer. Have ready a nice damp towel, lay the cake on it when taken out of the pan; spread over the cake, jam or currant jelly; roll it up whilst damp, and when firmly set put it in a place to dry. It is good eaten with sauce, when for a dinner dish, or it can be cut in slices and eaten as small cakes.—Mrs.M.C. Sponge Roll. 4 cupfuls of sugar. 4 cupfuls of flour. 1 dozen eggs. Mix as for sponge cake. Bake in thin sheets and spread on stewed apples, or any kind of fruit, a little sweetened; roll the sheets with the top on the outside. Serve with rich wine sauce.—Mrs. Col.S. Jelly for Cake. 1 lemon bruised and strained. 1 cupful sugar. 1 large apple. 1 egg. Beat the egg and mash the apple fine, grate the lemon peel, then mix all together; put into a can or cup and set into a pot Another Filling for Cake. Dissolve one-half cake of chocolate in one teacup of cream or milk, and let it cool slowly; then take it off the fire and stir in the well-beaten whites of three eggs mixed with one pound of sugar. Let it cool, stirring all the time till you find that it will harden when cool. Spread between the cakes while it is still soft.—Mrs.E.C.G. Jelly Cake. Beat 8 eggs very light. Cream ½ pound butter. ¾ pound flour. ¾ pound sugar well beaten. 1 teaspoonful tartaric acid. 1 teaspoonful of soda. Stir these in when ready to bake. Bake in thin pans, and put on jelly while warm.—Mrs.J.L. Lemon Jelly Cake. Bake sponge-cake batter (by recipe given) in jelly-cake pans. Beat with three eggs, two cupfuls sugar, butter size of an egg, melted, and juice and grated rind of two lemons. Stir over a slow fire until it boils, then spread between the layers of cake. Ice with lemon icing, or sift over powdered sugar.—Mrs.S.T. Jelly Cake. 8 eggs. The weight of 4 in flour. The weight of 6 in sugar. To be baked in flat tins. For the jelly: one-quarter pound butter, one-half pound sugar, yolks of three eggs, juice and grated rind of one lemon. To be put in a saucepan and allowed to come to a boil. Then the three whites, beaten to a stiff froth, must be stirred in and the saucepan returned to the fire until it boils up. Spread between layers of cake.—Mrs.E.C.G. Lemon Jelly Cake. Bake as for the orange cake. For the jelly: take the juice and rind of three lemons, one pound sugar, one-quarter pound butter, six eggs; beat together; scald as you do custard. When cool, it must be thick-spread between the cakes; ice the top.—Mrs.C.C. Rolled Jelly Cake. 3 eggs. 1 teacup of sugar. 1 teacup of flour. Beat the yolks of the eggs till light, then add the sugar; continue beating for some time, then add the whites beaten to a stiff froth; next put in the flour, a little at a time. Bake in a long pan, well greased; when done turn out on bread-board, then cover the top with jelly and roll while warm, and slice as needed.—Mrs.A.H. Rolled Jelly Cake. 1 cupful sugar. 1 tablespoonful of butter. 1½ cupful of flour. ? cupful of milk. 1 egg. Two teaspoonfuls of baking powder sifted with the flour. Bake in a large sheet, and when done, spread on the jelly and cut the sheets in strips three or four inches wide and roll up. If instead of jelly a sauce is made and spread between the layers of cake, it may be eaten as a cream-pie and furnish a very nice dessert. For the sauce, beat together one egg, one teaspoonful of corn-starch, or one tablespoonful flour and two tablespoonfuls Filling for Jelly Cake. Whites of two eggs, beaten to a froth. 2 cupfuls of sugar. Juice and grated peel of 2 oranges. Put this between the layers, and on top the cakes.—Mrs.C.C. Oranges cut fine, and sweetened and mixed with grated cocoanut, also chocolate, is used for filling jelly cake. Sponge cake is better than the soda recipe.—Mrs.C.C. Marble Cake. Weigh and make a pound cake; add a spoonful of yeast, take one-third part of the batter and add to it two teaspoonfuls of cinnamon, two teaspoonfuls of mace, one teaspoonful of cloves, one teaspoonful of nutmeg, finely ground. Put in your pan, first a layer of the plain batter, then a layer of the spiced, finishing with the plain. The batter will make three layers of plain and two of spiced. It bakes in beautiful layers.—Mrs.C.L.T. Marble or Spiced Cake. Make up a pound cake and add two teaspoonfuls of yeast-powder. Take one-third part of the batter and add to it two teaspoonfuls of cinnamon and mace each, one teaspoonful of cloves and allspice each, one nutmeg finely powdered. Then grease a pan and put in first a layer of the plain batter, then the spiced, alternately, till you have it full, finishing with the plain. Bake as a pound cake.—Mrs.C.V. McG. Marble Cake. Light Part. 3 cupfuls sugar. 1 cupful butter. 1 cupful sour cream. 5 cupfuls flour. Whites of 8 eggs. 1 teaspoonful soda. Dark Part. 2 cupfuls brown sugar. 1 cupful molasses. 1 cupful sour cream. 1 cupful butter. 5 cupfuls flour. 1 teaspoonful soda. Yolks of 8 eggs. 1 whole egg. 1 wine-glassful wine. Mixed spices. Put alternately layers of each kind in two-pound moulds. Marble Cake. Light Part. 1 cupful white sugar. ½ cupful butter. ½ cupful buttermilk. Whites of 3 eggs. 1 teaspoonful cream tartar. ½ teaspoonful soda. 2 cupfuls flour. Dark Part. ½ cupful brown sugar. ¼ cupful butter. ½ cupful molasses. ¼ cupful milk. ½ nutmeg. 1 teaspoonful cinnamon. ½ teaspoonful allspice. 2 cupfuls flour. ½ teaspoonful soda. 1 teaspoonful cream tartar. Yolks of 3 eggs. Put in the mould, alternately, tablespoonfuls of light and dark batter.—Mrs.D.C.K. Marble or Bismarck Cake. 3 cupfuls white sugar. 1 cupful butter. 1 cupful sour cream, or buttermilk. 5 cupfuls flour. Whites of 8 eggs. 1 small spoonful soda. This is for the white batter. Dark Batter. 2 cupfuls coffee sugar. 1 cupful molasses. 1 cupful sour cream. 1 cupful butter. 5 cupfuls flour. 1 teaspoonful soda. Yolks of 8 eggs, and a whole one. 1 wine-glassful mixed spices, finely powdered. Put in the pan, in alternate layers of light and dark batter. Bake quickly, like sponge cake. Ice and ornament with chocolate drops. This fills a two-pound mould. Rose or Clouded Cake. 12 eggs, leaving out the whites of 3. 1 pound flour. 1 pound sugar, ¾ pound butter. 2 small teaspoonfuls cream tartar. 2 small teaspoonfuls powdered alum. 1 small teaspoonful soda. 2 small teaspoonfuls cochineal, dissolved in ? cupful boiling water. Having dissolved the alum, soda, and cream tartar, mix with the cochineal. Stir these ingredients in nearly one-third of the batter. Pour into the cake mould a layer of white batter, and a layer of red batter, alternately, beginning and ending with white; three layers of white and two of red. This is an ornamental cake to cut for baskets. Spice Cake. Yolks of 4 eggs. Mix 2½ teaspoonfuls yeast powder in 2½ cupfuls flour. 1 cupful brown sugar. ½ cupful syrup, ½ cupful butter, must be melted after being measured. Stir with the sugar 2½ teaspoonfuls powdered cloves. 1 teaspoonful powdered cinnamon. 1 teaspoonful powdered allspice. The spices must be put in the flour, the syrup added after the sugar and butter are stirred together, then the eggs and milk, and lastly the flour. Mix the above alternately, in your pans, after having them buttered.—Mrs.W. Cream Cake. 2 cupfuls of sugar. 3 cupfuls of flour. ½ cupful of butter. 3 eggs. 1 cupful of sour milk. 1 teaspoonful of soda. 2 teaspoonfuls of cream tartar. Dissolve the soda in the milk, melt the butter and add it to the eggs. Add the sugar and cream tartar to the flour. Pour it all together in shallow pans that have been well greased. Bake twenty minutes. While baking the above, get one pint of sweet milk, one cupful of sugar, one cup of flour, butter one-half size of an egg. If you use cream instead of milk, you can omit butter. Break two eggs into the sugar, beat awhile, then add flour and beat thoroughly. Have the milk on the fire, and as soon as it boils, stir the mixture in it, after thinning it with some of the milk until it is like paste; cook until it is like stiff starch. Season freely with vanilla when cold, and spread it between the cakes as jelly cake is made. Grated cocoanut can be used instead, by preparing as follows: one large cocoanut grated, two pounds of loaf sugar. Pour the milk from the nut on the sugar; boil it two or three minutes, first mixing in the whites of three eggs; if not soft enough, add some sweet milk. Take it off the fire, stir in the grated cocoanut, and spread between the cakes.—Mrs.J.F.G. Cream Cake. 2 cupfuls of sugar. 1 cupful of sweet milk. 3 cupfuls of flour. 2 tablespoonfuls of butter. 4 eggs. ½ teaspoonful of soda. 1 teaspoonful of cream tartar. Bake in four jelly pans. Cream for the Same. 2 cupfuls of sugar. ½ pint of sweet milk. ? cupful of flour. 1 egg. Heat the milk to boiling heat, beat the egg and sugar together; take a little milk, and make a smooth paste with the flour, and stir into the sugar and egg, then stir all into the Capital Cake. (Delicious.) 1 pound of sugar. 4 cupfuls of flour, after being sifted. 1 cupful of butter. 1 cupful of morning's milk. 6 eggs beaten light. 2 teaspoonfuls of cream tartar, sifted in the flour. 1 teaspoonful of soda dissolved in the milk. Flavor with lemon or nutmeg.—Mrs.M. Cup Cake. 5 cupfuls of flour. 3 cupfuls of sugar. 1½ cupfuls of butter. As much fruit as you like. 1 teaspoonful of soda dissolved in a cupful of milk. 3 eggs. 1 nutmeg. 1 wine-glass wine and brandy mixed. Mix as pound cake.—Mrs.J.W.H. Cup Cake. 1 cupful of butter. 2 cupfuls of sugar. 2½ cupfuls of flour. ½ cupful of milk. 5 eggs, beaten separately. 1 teaspoonful yeast powder.—MissM.W. A Nice Cup Cake. 6 eggs. 4 cupfuls of flour. 3 cupfuls of sugar. 1 cupful of butter. 1 cupful of milk. 1 teaspoonful cream of tartar, ½ teaspoonful of soda. Season with mace and nutmeg. Bake in cups or little tin pans.—Mrs. Wm.C.R. A Delicious Cake. 2¼ pounds flour. 2 pounds butter. 24 eggs, yolks and whites. 12 ounces almonds. 2 tablespoonfuls rose water, in which the almonds should be beaten. 2 wine-glasses of French brandy. 2 heaping teaspoonfuls beaten mace, and a butter-plate of preserved lemon-peel.—L.T. Delicious Cake. 2 cupfuls of sugar. 1 cupful of butter. 1 cupful of milk. 3 cupfuls of flour, after being sifted. 3 eggs. 2 tablespoonfuls baking powder. Bake in jelly-cake pans, and between each layer put fruit jelly, icing of chocolate and cocoanut each. This quantity will bake five thin cakes.—Mrs. McG. Cake. 1 quart of flour, well dried. 1 cupful of butter. 3 cupfuls granulated sugar—it is better than pulverized. 6 eggs, well beaten. Lemon, or other seasoning. 1 light measure of both Horsford's powders, or, if preferred, a small teaspoonful of soda, and ½ cup of buttermilk. Cream of tartar takes the place of buttermilk, when used with soda.—Mrs.A. Cake (with sauce.) 5 eggs. 1 pound of flour, ¾ pound of sugar. ½ pound butter. 1 cup of cream. 2 teaspoonfuls cream of tartar. 1 teaspoonful of soda.—Mrs.C.B. Cake that cannot Fail. 1 pound sugar. 1 pound flour. ¾ pound butter. 8 eggs. 1 teacup of sweet cream. 2 teaspoonfuls cream of tartar, sifted in the flour. 1 teaspoonful of soda dissolved in a little water, and put in the cream. Bake in pans or cups.—Mrs.P. Custard Cake. ½ cupful butter. 2 cupfuls sugar. 7 eggs, leaving out 4 yolks. 3 cupfuls flour. 1 cupful of milk. 2 teaspoonfuls baking powder. Bake in shallow pans. For the custard: one quart of milk, let come to a boil, sweeten it; take the four yolks and three tablespoonfuls of cornstarch, mix with a little of the milk cold, and then stir it gradually Mrs. Galt's Cake. Whites of 13 eggs, yolks of 3. ¾ pound of butter. 1 pound of flour. 1 pound of sugar. Season to taste.—MissE.T. Norfolk Cake. Beat to a cream: 1 teacup of butter. 6 eggs. 3 teacups of sugar. 1 teacup of cream. 4 teacups of flour. ½ nutmeg. 1 wine-glass of brandy. 1 pound raisins. 1 teaspoonful of soda, dissolved in cream.—Mrs. Dr.S. Kettle Cake. Have a large, nice brass kettle ready. Set it on a few warm embers, not with any fire; put into the kettle: 12 eggs. 1 pound sugar. 1 pound butter. A light pound of flour. 1 teaspoonful of mace. Rind and juice of a large lemon. Stir all the materials rapidly, and with a strong, large iron spoon or a long butter-ladle. When it is light, which will be in about three-quarters of an hour, put it in a mould and bake as common pound cake. It is good with 2 pounds currants. 2 pounds raisins. ½ pound citron. 1 glass of brandy.—Mrs.M.C.C. Parson's Cake. 5 eggs. 1 large teacupful brown sugar. 4 cupfuls flour. 3 cupfuls molasses. 1½ cupful butter. Ginger and spice to the taste. 1 teaspoonful soda, dissolved in a little milk. Bake.—Mrs.D.R. Risen Cake. 1½ pound flour. 1 pound sugar. 9 ounces butter. 3 gills milk. ¼ pint yeast. 4 eggs. Work the butter and sugar together. Put the yeast in the flour and one-half the butter and sugar the overnight; then mix the milk in, and beat it some time. Set it where it will rise. In the morning, when well risen, mix in the remainder of the butter and sugar, and the eggs, also some currants or raisins, or both, if you wish them, a little nutmeg or mace, and beat all well together for some time. Then put it in the pan and set it to rise again. It must be very light before you put it in the oven. It requires some time to soak.—Mrs.I.H. Ruggles' Cake. 6 eggs. 1½ cupful butter. 3 cupfuls sugar. 4 cupfuls flour. 1 cupful milk. 1 teaspoonful soda. Season to taste.—Mrs.R. Tipsy Cake. Soak sponge cake in wine and water. Make a custard of six eggs to one quart of milk, and pour over it. Reserve the whites, beat to stiff froth, to put over last.—Mrs. Dr.S. Velvet Cake. Half a pound of butter, one pound sugar; creamed together. One teacup of cold water, with a level teaspoonful of soda dissolved in it, and poured in the butter and sugar, two teaspoonfuls cream of tartar, sifted in one pound of flour. Mix the flour with butter, sugar, and water, and beat well. Take five eggs, beat yolks and whites separately, and then beat them together three minutes. Season as you like, and mix with the batter. Beat considerably and bake half an hour.—Mrs.A.B. Whortleberry Cake. 6 eggs, beaten separately. 1 pound sugar. ¾ pound butter. 1 quart flour. ½ pint sifted meal. 1 teaspoonful soda. A little mace and cinnamon. After mixing, stir in one quart of the berries, so as not to mash them, having previously dusted them with flour. Mix the soda with one-half pint of cream or milk.—Mrs.A.P. Naples Biscuit. 1 pound flour. 1 pound sugar. 12 whites, and 10 yolks of eggs. 2 glasses wine. They should gradually harden in the oven till quite crisp, and be frequently turned in the pans. Icing. 1½ pound sugar. ½ pint water. Boil until it ropes. Have ready the whites of seven eggs well beaten, pour the syrup into a bowl, and beat until milk-warm. Then put in the eggs, and beat for an hour.—Mrs.W. Hot Icing. Dissolve one pint powdered sugar in two or three tablespoonfuls water, and boil. Beat the whites of four eggs to a strong froth; add the hot sugar, stirring in till smooth. Beat about two minutes and flavor to your taste, spread on the cake, and put in a hot place.—Mrs.P. Icing. Whites of two eggs, beaten to a froth. One pound of sugar, dissolved and boiled in a small teacup of water. Then strain the sugar and pour it into the egg, beating it hard until cool. Add one-half teaspoonful lemon acid.—L.D.L. Boiled Icing. 1½ pound cut sugar, or double refined. 1 teacup of water. 6 whites of eggs. Boil the sugar to candy height; when nearly cold put in eggs.—Miss E.P. Cold Icing. Whites of 3 eggs. 1 pound sugar. Beat very light and season with vanilla or lemon. After beating very lightly, add the white of another egg and it will give a pretty gloss upon the icing.—MissE.P. Icing for Cake. Take three pounds cut or best quality of loaf sugar, dissolve it in a small quantity of water, boil to candy height or until it ropes. Have ready the whites of thirteen eggs well beaten. When the sugar is boiled sufficiently, pour it into a deep bowl, occasionally stirring it gently, until you can just bear your finger in it; then add the beaten egg all at once, beating it very hard for half an hour, when it is ready for use. Strain into the icing the juice of one lemon into which the peel has been grated, for half an hour.—Mrs. F C.W. Icing. Break into a dish the whites of four eggs. Whip in by degrees one and one-quarter pound of the finest loaf sugar, powdered and sifted. Beat till stiff and smooth, then add the strained juice of a large lemon with a few drops of oil of lemon, and beat again; in all beat half an hour. If too stiff add a little more white of egg. Some persons put it on with a knife, but it is far smoother and more evenly spread over the cake if put on with a large spoon. Dip up a spoonful of the icing and pour it from the spoon over the cake. Pour it over the top of the cake and it will diffuse itself down the sides. To color icing yellow, steep the rind of an orange or lemon in the lemon juice before straining it into the icing. To make it pink, put in strawberry or cranberry juice with the lemon juice.—Mrs.S.T. Icing for Cakes. Whites of six eggs to one pound sugar, or one egg to three teaspoonfuls of sugar.—Mrs. Dr.J. Boiled Icing. One and one-fourth pound loaf sugar, added to one teacup Soft Ginger Cake. 1 cupful butter. 1 cupful sugar. 1 cupful molasses. 1 cupful sour cream. 3 eggs. ½ tablespoonful of soda. 2 tablespoonfuls of ginger. Flour until the spoon will almost stand alone. Cloves and cinnamon to taste. (This is very good.)—Mrs.J.F. Soft Gingerbread. 3 eggs. 1 teacup butter. ½ teacup ginger. 1 teacup molasses. 3 teacups sifted flour. 1 large tablespoonful of ginger. 1 small teaspoonful of soda, dissolved in ½ teacup of sour cream.—Mrs. McG. Ginger Loaf. 6 eggs. 4 cupfuls molasses. 2 cupfuls of butter. 6 cupfuls flour. 1 teaspoonful soda. 1 tablespoonful ginger. Cinnamon to your taste.—Mrs.P.W. Risen Gingerbread. 2 pounds flour. 1 pound nice brown sugar. 1 pound butter. 6 eggs. ½ pint molasses. 3 ounces ginger. Bake in a large cake.—Mrs.A.T. Lightened Gingerbread. 1½ pound of flour. ½ pound butter. ½ pound sugar. 6 eggs. 6 races of white ginger. 1 teaspoonful soda. 1 pint molasses. To be baked in tins or a pan.—Mrs.I.H. Ginger Cup Cake. 3 eggs. 1 cupful molasses. 1 cupful sugar. 1 cupful butter (half lard will answer). ½ teaspoonful soda, dissolved in 1 tablespoonful buttermilk. 1 tablespoonful ground ginger. 2½ cupfuls flour. Mix as other cake. Some like allspice.—Mrs.H.D. Molasses Cake. 5 light cupfuls flour. 5 eggs. 2 cupfuls sugar. 2 cupfuls molasses. 1 cupful butter. 1 cupful cream, with one teaspoonful soda. 2 tablespoonfuls cream of tartar. 2 teaspoonfuls ground ginger. All well beaten together. Bake as pound cake.—MissE.T. Molasses Cake. 1 teaspoonful soda. 1 pound butter. 1 pound sugar. 1 pint molasses. 1 tablespoonful ginger. Flour enough to make it as thick as ordinary cake.—Miss J.C. Molasses Pound Cake. ½ pound butter. 2 cupfuls sugar. 2 cupfuls molasses. 6 cupfuls flour. 1 cupful cream. 4 eggs. Some cloves and nutmeg; add lemon to taste. —Mrs. Dr.S. Black, or Molasses Cake. 1 quart flour. 5 eggs. 1 pint molasses. ¼ pound butter. 2 tablespoonfuls ginger. 1 teaspoonful soda, dissolved in 1 teacup sour milk. —Mrs.T.C. |
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