THE OVEN

Too much care can not be given to the preparation of the oven, which is oftener too hot than too cool ; however, an oven too cold At first will ruin any cake. Cake should rise and begin to bake before browning much, large cakes requiring a good, steady, solid heat, about such as for baking bread ; layer cakes, a brisk hot fire, M they must be baked quickly. A good plan is to fill the stove with hard wood (ash is the best for baking), let it burn until thei'O 18 a good body of heat, and then turn damper so as to throw the beat to the bottom of oven for fully ten minutes before the cake is put in. In this way a steady heat to start with is secured. Gener- ^J it is better to close the hearth when the cake is put in, as this stops the draft and makes a more regular heat. Keep adding wood in amall quantities, for if the heat becomes slack the cake will be

64 CAKE-MAKINQ.

heavy. Great care must be taken, for some stoves need to have the dampers changed every now and then, but as a rule more heat ia needed at the bottom of the oven than at the top. Many test their ovens in this way : if the hand can be held in from twenty to thirty- five seconds (or while counting twenty or thirty-five), it is a '* quick * oven, from thirty-five to forty-five seconds is '* moderate," and from forty-five to sixty seconds is " slow." Sixty seconds is a good oven to begin with for large fruit cakes. All systematic housekeepers will hail the day when some enterprising, practical ''Dixie" girl shall invent a stove or range with a thermometer attached to the oven, BO that the heat may be regulated accurately and intelligently. If necessary to move the cake while baking, do it very gently. Do not open the oven door until the cake has had time to form, and do not open it oftener than necessary, then be careful to close it quickly and gently, so as not to jar the cake. Be sure the outside door of the kitchen is closed so that no cold air may strike it. If the oven bakes too hard on the bottom, place the grate under the pan ; if too hot on top, set a pie-pan of water on the top grate. If one side bakes fester than the other, turn wfry gently. Be careful not to remove from the oven until done ; test thorfmghly before re- moving, for if the cooler air strikes it before it is done, it is certain to fall. Allow about thirty minutes for each inch of thickness in a quick oven, and more time in a slow one. Test with a broom- . splint or knitting-needle, and if the dough does not adhere, it is done. Settling away from the pan a little, and stopping its " sing- ing/' are othe

Sponge aSd White Gak£3. The good quality of all delicate cake, and especially of spongi^ cake, depends very much upon its being made with fresh eggs. It caiL

CAKE-MAKINO. 65

aerer be perfect unless pulverized sugar is used. It must be quickly

put together^ beaten with rapidity, and baked in a rather quick

OYen. It is made ''sticky" and less light by being stirred long.

There is no other cake so dependent upon care and good judgment

in baking as sponge-cake. In making white cake, if not convenient

to 096 the yolks that are left, they will keep for several days if

Aorcvghly beaten and set in a cool place. The whites of eggs, when

not used, must not be beaten, but will keep for several days if set iu

a oool place. The white or yolk of a medium-sized egg weighs one

ounce, a fact that it is convenient to know, as sometimes the white

or yolk of one or more eggs is wanted from several that have been

put away together. Whenever it is necessary to cut a cake while

warm, do it with a toarm knife. To prepare cocoa-nut, cut a hole

through the meat at one of the holes in the end, draw off the milk,

pound the nut well on all sides to loosen the meat, crack, take out

meat, and set the pieces in the heater or in a cool, open oven over

night, or for a few hours, to dry, then grate ; if all is not used,

sprinkle with sugar (after grating) and spread out in a cool, dry

place, and it will keep for weeks.

Angel's Food. Use the whites of eleven eggs, one and a half tumbler of sifted

granulated sugar, one tumbler sifted flour, one tea-spoon of vanilla,

one tea-spoon of cream tartar; sift the flour four times, then add

the cream tartar and sift again — but measure it before putting in the

cream of tartar — sift the sugar and measure it ; beat the eggs to a .

stiff froth on a large platter ; on the same platter add the sugar

lightly, then the flour very gently, then the vanilla; do not stop

beating until you put it in the pan to bake. Bake forty minutes

in a moderate oven, try with a straw and if too soft let it remain a

few minutes longer. Do not open the oven until the cake has been

in fifteen minutes. Turn the pan upside down to oool, and when

cold, take out by loosening around the sides with a knife, and then

ice ; nse a pan that has never been greased. The tumbler for meas*

unng must hold two and one-fourth gills. The pans have feet

IciNo. — Whites of two eggs, twd tea-cups granulated sugar;

boil the su^r until clear with just enough water to moisten iL

Baring beaten the eggs to a stiff froth, pour boiling syrup veij 5

66 CAKE-MAKING.

dowlj over them. Dissolve one-half tea-spoon of citric acid in a small table-spoon of water, and put enough in to make a pleasant tart — add a little essence of lemon.

BuFOBD Cake. One cap butter, two of white sugar, four of sifted flour, five eggs beaten separately, one cup sour milk, tea-spoon soda, pound seeded raisins chopped a little ; beat the butter and sugar to a cream, add ^be yolks and milk, and stir in the flour with soda well mixed 1;hrough it ; then add the white of the eggs beaten to a stifl* froth, and lastly the raisins dredged with a little flour ; bake one and one- half hours. Use coflee-cups to measure. This makes a cake for a six quart pan. —

Almond, Hickory-nut or Cocoa-nxtt Cake. One pound flour, half tea-spoon salt, fourth pound butter, pound of sugar, tea-cup sour cream, four eggs, lemon flavor to taste, and a tea-spoon soda dissolved in two tea-spoons hot water; mix all thoroughly, grate in the white part of a cocoa-nut, or stir in a pint of chopped hickory-nuts, or a pint of blanched almonds pounded. — Mrs. J. W. Ghrujbbs, Richmond.

Black Cake. One pound powdered white sugar, three-quarters pound butter, pound sifted flour (brown or not as preferred), twelve eggs beaten separately, two pounds raisins stoned and part of them chopped, two of currants carefully cleaned, half pound citron cut in strips, quarter ounce each of cinnamon, nutmeg and cloves mixed, wine- glass wine and one of brandy ; rub butter and sugar together, add yolks of eggs, part of flour, the spice, and whites of eggs wel] beat«n ; then add remainder of flour, and wine and brandy ; mix all thoroughly together; cover bottom and sides of a four-quart milk-pau with buttered white paper, put in a layer of the mixture, then a layer of the fruit (first dredging the fruit with flour), until pan is filled up three or four inches. A small cup of Orleans mO' lasses makes the cake blacker and more moist, but for this it is not necessary to add more flour. Bake three aifd one-half or four hours in a slow oven. This is excellent. — Mrs. M. M. Munsell, DeU a/ware.

CAKE-MAKINQ. 67

Black Cake.

One pound flour, one of currants, one of raisins, one of sugar, half pound citron, half pound chopped figs, three-fourths pound butter, ten eggs, leaving out two ^vhites, tea-cup molasses, one of sour cream and soda, one gill brandy or good whisky, half cup cin- namon, two table-spoons allspice and doves, four table-spoons jam. — Fnun an old Virginia housekeeper.

Black. Cake.

Two cups brown sugar, one and one-half cups of butter, six eggs, beaten separately, three cups flour (brown the flour), two table- spoons molasses, one of cinnamon, one tea-spoon mace, one of cloves, two cups sweet milk, two pounds raisins, two of currants, a half pound citron, one tea-spoon soda, two of cream tartar. Bake three houis. — Mrs. OurtUf St. LouiSy Mo.

Blue-grass Cake.

Two cups each of butter and corn^starch, three of sugar, one of sweet milk, six of flour, whites of fourteen eggs, one tea-spoon soda, two tea-spoons cream of tartar. Cream the bufjler and sugar well, add the milk, then the corn-starch, sift the cream of tartar in the flour (stirring it well together), add the flour and well-beaten whites alternately, bake in a loaf. When it is done and cold, with a long knife cut it through the middle, make an icing of one-half cup of sugar and just enough water to dissolve sugar, boil until it will spin a thread in dropping from a spoon, then stir in the well-beaten whites of four eggs, flavor to taste ; take one pound of fresh figs, one pound of raisins, and one pound of almonds or hickory-nuts, chop the fruit very fine, blanch the almonds or prepare the hick- ory-nut meats, chop slightly, and stir all in the icing ; put a layer between the cake, and on top and all over the side. This is a de- licious cake

Bride's Cake.

Whites of twelve eggs, three cups sugar, small cup butter, a cup sweet milk, four small cups flour, half cup corn-starch, two tea. spoons baking-powder, lemon to taste. Adding a cup citron sliced

68 CAKE-MAKING.

fcUn and dusted with flour, makes a beautiful citron cake. — Mn» Harvey Clarke Piqua.

Whipped-Cream Cake.

One cup sugar, two eggs, two tbble-spoons softened butter and four of milk ; beat all well together ; add a cup of flour in which has beep mixed tea-spoon cream tartar and half tea-spoon soda. Bake in rather small square dripping-pan. When cake is cool have ready a half pint sweet cream whipped to a stifle froth, sweeten and flavor to taste, spread over cake and ser^ while fresh. The cream will froth easier to be made cold by setting on ice before whipping. — Mn. Wm, Brown,

Corn-Starch Cake.

Two coffee-cups pulverized sugar, three-fourths cup butter, cup corn starch dissolved in a cup of sweet milk, two cups flour, whites of seven eggs, two tea-spoons cream tartar, tea-spoon soda mixed thoroughly with the flour ; cream butter and sugar, add starch and milk, then add the whites and flour gradually until all is used. Flavor with lemon or rose. — Mrs. W. P. Andencn,

Coffee Cake.

Two cups brown sugar, one of butter, one of molasses, one of strong coffee as prepared for the table, four eggs, one tea-spoon saleratus, two of cinnamon, two of cloves, one of grated nutmeg, pound raisins, one of currants, four cups flour.' — Mrs, Wm, Shinner^ Battle Oreek,

Coffee Cake.

One cup brown sugar, cup molasses, half cup butter, cup strong coffee, one egg or yolks of two, four even cups flour, heaping tea- spoon soda in the flour, table-spoon cinnamon, teaspoon cloves, two pounds raisins, fourth pound citron. Soften the butter, beat with the sugar, add the egg, spices, molasses, and coflee, then the flour, and lastly the fruit dredged with a little flour. Bake one hour in moderate oven, or make in two small loaves which will bake in a short time. This may be made without the egg. — Mrs. D. Buaixnu

CAKE-MAKING, 69

Cocoa-nut Cake.

One cup batter, three of sugar, one of sweet milk, four and a half of £our, four eggs with whites be&ten to a stiff froth, a tea- spoon soda, two of cream tartar, one grated cocoa-nut. — Mn, J. HoBand,

Caramel Cake.

One cup butter, two of sugar, a scant cup milk, one and a half cups flour, cup com starch, whites of seven eggs, three tea-spoons baking po)¥der in the flour ; bake in a long pan. T Ke half pound brown sugar, scant quarter pound chocolate, half ' .up milk, butter fiize of an egg, two tea-spoons vanilla ; mix thoroughly and cook as syrup until stiff enough to spread ; spread on cake and set in the oven to dry. — Mrs. George Bever.

CiNciKNATi Cake.

Pour over one pound fat salt pork, chopped fine and free from lean and rind, one puit boiling water, let stand untU nearly cold ; add two cups brown sugar, one of molasses, one table-spoon each of cloves and nutmeg, and two of cinnamon, two pounds raisins, fourth pound citron, half glass brandy, three tea-spoons of baking powder, and seven cups of sifted flour. Bake slowly two and a half hours. This is excellent, and requires neither butter or eggs. —Mrs. O. E. Kinney.

Chocolate Cake.

One cup butter, three of brown sugar, one of sweet milk, four of flour, yolks of seven eggs, nine table-spoons grated Baker^s choco- late, three tea-spoons baking powder. This may be baked as a layer cake, making a white cake of the whites of the eggs, baking in layers, and putting them together with frosting, alternating the layers. — Mrs. Frank Woods Robinson, Kenton.

Delicate Cake.

Three cups flour, two of sugar, three-fourths cup sweet milk, whites of six eggs, half cup butter, tea-spoon cream tartar, half tea-spoon of soda. Flavor with lemon. Good and easily made. — Miss Mary E. Miller.

70 CAKE-MAKINQ,

EVEBLASTINO CaKE.

Beat together the yolks of six eggs and three-fourths of a pint white sugar, add one and a half pint^ blanched and shelled almonds, half pound sliced citron well floured, and the whipped whites with one and a half pints sifted flour ; pour one and a half inches thick in well-greased dripping pans, bake in a quick oven, and, when done, cut slices one inch thick across the cake, turn each slice over on its side, return to oven and bake a short time. When cold place in a tin box. These will keep a year and a half or more, and are nice to have in bto.e. — Mrs, J. S. WUlrnnu, Brooklyn,

Egoless Cake. One and a half tea-cups sugar, one of sour milk, three (level) of siited flour, half cup butter, tea-spoon soda, half tea-spoon cinna- mon, half tea-spoon grated nutmeg, tea-cup raisins chopped and well floured. — Miss Louise Skinner.

Old Hartford Election Cake. Five pounds sifted flour, two of butter, two of sugar, thre gills distillery yeast or twice the quantity of home brewed, four eggs, gill of wine, gill of brandy, one quart sweet milk, half an ounce of nut- meg, two pounds raisins, one of citron ; rub the butter and flour together very fine, add half the sugar, then the yeast and half the milk (hot in winter, blood-warm in summer), then add the eggs^, then remainder of the milk, and the wine ; beat well and let rise in a warm place all night; in the morning beat a longtime, adding brandy, sugar, spice, and fruit well floured, and allow to rise again very light, after which put in cake pans and let ris?e ten or fifteen minutes ; have the oven about as hot as for bread. This cake will keep any length of time. For raised cakes use potato yeast if fresh iiiude ; it is always a i>erfect success. This recipe is over one hun- ilred years old. — Mrs. Eliza BurrOiam^ Milford Center.

Apple Fruit Cake. One cup butter, two of sugar, one- of milk, two eggs, tea-spoon soda, three and a half cups flour, two of raisins, three of dried apples soaked over night and then chopped fine and stewed two hours in two ctips molasses ; beat butter and sugar to a cream, add milk, in which dissolve soda, then the beaten eggs and flour, and

CAKE-MAKINQ. 71

lastly the raifflns and apples well stirred in ; pour in pan and bake an hour and a half. — Mrs. C. Jf. Ingman,

Fruit Cake. •

One cup butter, one of brown sugar, half pint molasses, two eggs, cup sour milk, tea-spoon soda, pound of flour, one of currants, one and a half pounds raisins. Flavor to taste. This has been thor- oughly tested, and is a great favorite. — Mn, M, E. Niedy.

Fruit Cake.

Twelve eggs, one and a half pounds each of butter, sugar and

flour, two pounds each of raisins and currants, one pound citron,

one half-pint molasses, one ounce each of nutmeg, mace and cloves,

one and a half glasses of jelly (grape is best), one-fourth pint each

of wine and brandy, more flour if needed. Put dough in pans,

set in steamer, taking care that the cover is made to fit very tight ;

if necessary put cloth under the lid and shut it down on it, taking

care that it does not touch the cake, or lay several thicknesses of

cloth over the lid. Steam two hours and bake one hour. — Qiaa,

Cjiphers, Minneapolis, Mxnn,

Fruit Loaf Cake.

One cup butter, two of brown sugar, one of New Orleans molas- ses, one of sweet milk, three eggs, five cups sifted flour, two tea- spoons cream tartar in the flour, tea-spoon soda in the milk, table- spoon cinnamon, one nutmeg?, one pound raisins, one of currants, quarter pound citron (citron may be omitted, and half the quantity of raisins and currauts will do). Put flour in a large crock, mix well with cream tartar, make a well in the center, put in other ingre- dients, having warmed the butter and molasses a little ; mix well together with the hands, putting in the fruit last after it has been floured ; bake two hours in a moderate oven. This will make two common-sized loaves. — Mrs. N. 8. Long.

Fruit Cake.

Three pounds butter, three of brown sugar, beaten to a cream, three of flour, six of currants, six of raisins, after seeds are removed, one of citron sliced thin, three glasses brandy, twenty-eight eggs, one ounce cinnamon, one of grated nutmeg, three-quarters ounce cloves, half ounce mace ; roll the raisins, currants and citron m part of the flour. — Miss H. D. M

7^ CAKE-MAKING.

Fruit Cake. One pound brown sugar, one of butter, one of eggs, one of floor, two of raisinSy two of currants, half pound citron, a nutmeg, table- spoon cloves, one of allspice, half pint brandj, and two tea-spoons baking-powder. After baking, while yet warm, pour over cake a half pint wine. This makes the cake delicious. — Mm Angis Skinner^

SoTnerset,

Excellent Fruit Cake.

One and a half pounds raisins, one and a fourth pounds currants, three-fourths pound citron, pound butter, pound sugar, one and a fourth pounds flour, ten eggs, two table-spoons lemon, two tea-spoons yeast powder ; mix a fourth pound of the flour in the fruit. — Mrs. J. TT. OruhbB,

Poor Man's Fruit Cake. One and a half cups brown sugar, two of flour, one each of but- ter and chopped raisins, three eggs, three table-spoons sour milk, half tea-spoon soda, half cup blackberry jam. This is excellent as well as economical. — Mrs, J. 8. Robinson,

Scotch Fruit Cake. A cup butter, two of white sugar, four of sifted flour, three- fourths cup sour milk, half tea-spoon soda, nine eggs beaten separ- ately, one pound raisins, half pound currants, a fourth pound citron; cream the butter and sugar, add milk gradually, then beaten yolks of eggs, and lastly, while stirring in flour, the whites well whipped. Flavor with one tea-spoon lemon, and one of vanilla extract, and have raisins chopped a little, or, better still, seeded, and citron sliced thin. Wash and dry currants before using, and flour all fruit slightly. In putting cake in pan, place first a thin layer of cake, tlien sprinkle in some of the three kinds of fruit, then a layer of cake, and so on, always finishing ofl* with a thin layer of cake. Bake in a moderate oven for two hours. Tested by many and has never failed. —Jfrs. J, H. Shearer.

Thanksgiving Fruit Cake. Six pounds flour, three of butter, three and a half of sugar, an ounce mace, two glasses wine, two glasses brandy, four pounds raisins, half pound citron, six eggs, one pint yeast, small tea-spoon

CAKE-MAKING, 73

aoda put in at last moment. After tea, take all the flour (except one plate for dredging raisins), a small piece butter, and a quart or more of milk, and mix like biscuit ; then mix butter and sugar, and at nine o'clock in the evening, if sufficiently light, put one-third of butter and sugar into dough ; at twelve add another third, and very early in the morning the remainder ; about eleven o'cJock, if light enough, begin kneading, and continue for an hour, adding mean- while all the other ingredients. This will make seven loaves.- • Mrs. Woodworihf Springfidd,

Choice Fig Cake. A large cup butter, two and a half of sugar, one of sweet milk, three pints flour with three tea-spoons baking-powder, whites of six- teen ^gs, a pound and a quarter of figs well floured and cut in strips like citron ; no flavoring. — Mrs. A, B. Morey.

Groom's Cake. Ten eggs beaten separately, one pound butter, one of white sugar, one of flour, two of almonds blanched and chopped fine, one of seeded raisins, half pound citron, shaved fine; beat butter to a

cream, add sugar gradually, then the well-beaten yolks ; stir all tiU very light, and add the chopped almonds ; beat the whites stifiT and add gently with the flour ; take a little more flour and sprinkle over the raisins and citron, then put in the cake-pan, first a layer of cake batter, then a layer* xn raisins and dtrob, thefi isake, and 00 on tSII ail is used, finishing ofl* with a layer of cake. Bake in a moderate oven two hours. — Mary Wilcox, DaUon.

Hard-Money Cake.

Gold Part, — Yolks of eight eggs, scant cup butter, two of sugar, four of flour, one of sour milk, tea-spoon soda, table-spoon com starch ; flavor with lemon and vanilla.

Silver Part. — Two cups sugar, one of butter, four (scant) of flour, one of sour milk, tea-spoon soda, table-spoon corn starch, whites of eight eggs ; flavor with almond or peach. Put in pan, alternately, one spoonful of gold and one of silver. — Miss Emma Fisher.

Old Hickory Cake.

One cup sugar, half cup butter, three eggs beaten well together, level tea-spoon soda stirred in half cup sour milk, two small cups

74 CAKE-MAKINQ.

flour; flavor with lemon, pour in small dripping-pan, bake half an hour, and cut in squares. This cake is always elected for a '' second term." — Mx8» Flora Ziegler, Columbus,

BEicKORY-NUT Cake. Two cups sugar, one of milk, two-thirds cup butter, three of flour, three eggs, two tea-spoons baking-powder, a cup nut-kernels cut fine. Tried, and not found wanting. — Mm. Judge Wed, BeO^ontaine.

Hickory-nut Cake.

A cup butter, two of sugar, three of flour, one of sweet milk,

whites of seven and yolks of two eggs, a tea-spoon soda, two of

cream tartar, one pint hickory-nut meats rolled and sprinkled with

flour ; beat the whites to a stifle froth. Rich and excellent. — Mn.

A. B, Morey.

Imperial Cake.

One pound butter and one of sugar beaten to a cream, one pound

flour, the grated rind and juice of a lemon, nine eggs, one and a

quarter pounds almonds before they are cracked, half pound citron,

half pound raisins ; beat the yolks light, add sugar and butter, then

the whites beaten to a stifle froth, and the flour, reserving a part for

the fruit, and, lastly, the nuts blanched, cut fine and mixed with

fruit and the rest of the flour. This is very delicious, and will keep

for months. — Mn. E, R. May, MvrmeapoliSy Minn.

Lady's Cake.

One-half cup butter, one and a half of sugar, two of flour, nearly

one of sweet milk, half tea-spoon soda, one of cream tartar, whites

of four eggs well beaten ; flavor with peach or almond. — Mias M.

E, W.y Madison,

Yellow Lady's Cake.

One and a half cups flour, one of sugar, half cup butter, half

cup sweet milk, tea-spoon soda, two tea-spoons cream tartar, yolks

of four eggs, tearspoon vanilla. — Olivia S. Hinman^ BatUe Greek,

Lemon Cake.

One pound flour, one of sugar, three-fourths pound butter, seven eggs, juice of one and rind of two lemons. The sugar, butter and yolks of eggs must be beaten a long time, adding, by d^rees, the

CAKErMAKINQ. 75

dour, and the whites of eggs last. A tumbler and a half of sliced dtron many be added. This keeps well. — Mi^s M, B, FuUingtan.

Aunt Hettie's Loaf Cake. Two cups sugar aud one of butter beaten to a cream, three eggs, the whites beaten separately, three cups flour with one tea-spoon cream tartar stirred in, yolks of the eggs stirred well with the sugar and butter; now add two cups more flour with one tea-spoon cream tartar, one cup sweet milk and the whites of the eggs, and then stir again; add one nutmeg, one pound raisins or currants dredged with flour, one tea-spoon soda dissolved in four table-spoons of water. This makes two nice loaves, and is excellent.

French Loaf Cake. Five cups sugar, three of butter, two of milk, ten of flour, six eggs, three nutmegs, pound seeded raisins, a grated lemon, small tea-spoon soda, wine-glass wine, one of brandy, or, two-thirds of a cup of Orleans molasses. — Mrs, A. S. Chapman.

Old-fashioned Loaf Cake. Three pounds (three quarts sifted and well heaped) flour, one and a fourth pounds (a rounded pint of soft) butter, one and three- fourths pounds (one quart) sugar, five gills new milk, half pint yeast, three eggs, two pounds raisins, tea-spoon soda, gill of brandy or wine, or a fourth pint of molasses, two tea-spoons cinnamon and two ox nutmeg, ocaid ine milk, cooi w biuuu wiu-m, oau tneyeitev, then the flour, to which all the butter and half the sugar have been added ; then mix together, and let rise until light It is better to set this sponge over night, and in the morning add the other ingre- dients (flouring raisins), and let rise again. When light, fill baking- pans and let rise again. Bake in a moderate oven. This recipe makes three large loaves, and is a standard, economical loaf-eake. — Mrs, Ex-Oov, Mm J. Bagky, Mich.

Marble Cake.

WkUe Part. — Whites of seven eggs, three cups white sugar, one of butter, one of sour milk, four of flour, sifted and heaping, one tearspoon soda ; flavor to taste.

Dark Part. — Yolks of seven eggs, three cups brown sugar, one of butter, one of sour milk, four of flour, sift;ed and heaping, one

76 CAKB-MAKINQ.

table-fipoon each of cinnamon, allspice and cloves, one tea-spoon soda ; put iu pans a spoonful of white part and then a spoonful of dark, and so on. Bake an hour and a quarter. Use coffee-cups to measure. This will make one large and one medium cake. The white and dark parts are alternated, either by putting in a spoonful of white, then of dark, or a layer of white and then of dark part, being careful that the cake may be nicely '* marbleized." — Mn. AL E. Smith, (Xevekmd.

Marbled Chocolate Cake.

Make a batter as for white cake, take out one tea-cup, add to it

five table-spoons of grated chocolate, moisten with milk, and flavor

with vanilla ; pour a layer of the white batter into the baking-pan^

then drop the chocolate batter with a spoon in spots, and spread the

remainder of the white batter over it. — Mrs. Sarah PhdpBy Spring*

fidiy Ohio.

One-Ego Cake.

One half cup butter, one and a half cups sugar, three of flour,

one of sweet milk, one egg, tea-spoon soda, two tea-spoons cream tartar in the flour, cup raisins chopped fine. — Mrs. A. S. C.

Orange Cake. Two cups sugar, four eggs, leaving out the whites of two, half cup butter, one of water, two tea-spoona baking-powder, three cups flour, juice, grated rind, and pulp of one orange; use the remain- ing whites for frosting the top. — Mr%, D. B

Citron Pound Cake.

One. pound ^ugar, one of flour, three-fourths pound butter, eight

large or ten small eggs, one and a fourth pound citron finely

shredded; cream butter and sugar, add the yolks, the nthe flour

and well- whipped whites; put layer of batter in cake-pan and

sprinkle thickly with citron, then another layer of batter, etc., till

pan is filled. Bake slowly one and a half to two hours. — Mn, J.

M. Southard.

Pyramid Pound Cake.

One pound sugar, one of butter, one of flour, ten eggs; bake in a dripping-pan one inch in thickness; cut when cold into pieces three and a half inches long by two wide, and frost top and sides;

CAKE-MAKINQ. 77

fbrm on the cake stand in pyramid before the icmg is quite dry by lajingi first in a circle, five pieces with some space between them; over the spaces between these lay five other pieces, gradually draw- ing in the column and crowning the top with a bouquet of flowers.

— Mn.Dr. Thontpson.

White Pound Cake.

One pound sugar, one of flour, half pound butter, whites of six- teen ^gs, tea-spoon baking-powder sifted thoroughly with the flour; put in cool oven with gradual increase of heat. For boDed icing for the cake, take three cups sugar boiled in one of water until clear; beat whites of three eggs to very stiff firoth, and pour over them the boiling liquid, beating all the time for ten minute; frost while both cake and icing are warm. — Mrs. Ada EsteUe Bever, Cedar

RapidSy Iowa,

Rice Cake.

One pound sugar, a pound of ground rice, half pound butter,

nine eggs, rose-water to taste; add a little salt, beat butter and

sugar together, add rose-water, salt and eggs, lastly the rice ; bake

in shallow pans. — Oovemor Rice, Mass.

Sponge Cake.

Three eggs, one and a half cups powdered sugar, two of sifted flour, two tea-spoons cream tartar, half cup cold water, tea-spoon soda, grated rind and half the juice of one lemon ; bake in dripping* pan. — Mrs, ELvsa J. Starr.

Sponge Cake.

Twelve eggs, pint pulverized sugar, one of flour, measured before dfting, small tea-spoon salt, heaping tea-spoon baking powder, es- sence of lemon for flavor; beat the whites to a very stiff froth, and add sugar ; beat the yolks, strain and add them to the whites and sogar, and beat the whole thoroughly; mix baking-powder and salt b the flour and add last, stirring in small quantities at a time ; bake one hour in a six-quart pan in a moderate oven. This makes one very large cake. By weight use one pound pulverized sugar and ihiee-fourths pound flour. — Miss 8. Alice Mdcking.

Sponge Cake. One pound sugar, one of flour, ten eggs; stir yolks of eggs and sugar till perfectly light; beat whites of eggs and add them with

78 CAKE-MAKINO.

the flour after beating together lightly; flavor with lemoD. Three tea-spoons baking-powder in the flour will add to its lightness, but it never fails without. Bake in a moderate oven. — Mrs. Clara H.^ KTioxviUe.

Mrs. Jennison'h Sponge Cake.

One lemon, three gOIs flour, one pint sugar, eight eggs ; beat the yolks of the eggs thoroughly, add the sugar little by little, and the grated rind of the lemon ; l)eat the whites of the eggs to a stiflT froth, and add them alternately with the flour, beating very gently and barely long enough to mix well ; when part of the flour is in, add the lemon-juice. Bake twenty minutes, in small loaves.

Southern-rights Cake.

Three eggs, one tea-cup sugar, one of butter, two of flour, scant half cup New Orleans molasses, half a tablespoon each of cinna- mon, sifted ginger and allspice, half a tea-spoon soda, half a wine- glass brandy, cream, sugar and butter; beat spices and yolks of eggs together, dissolve soda in molasses, whip whites to a froth, and add last, a little at a time, alternating with the flour. (Best baked in small pans and frosted.) — Mrs, 8. P. HiU, Cht.

Spice Cake.

Three pounds seedless raisins, one and a half pounds citron, one pound butter, two and a half coflee-cups sugar, two of sweet milk, four of flour, six eggs, two large tea-spoons baking-powder, three tea-spoons cinnamon, two of mace. — Mrs. Oov, Potts, MorUana.

Southern Seed Cake.

Cream, one cup sugar, and one-third cup butter; add yolks of two eggs, one-half cup sweet milk, two tea-spoons baking-powder sifted in two cups flour, one table-spoon caraway seed, one grated nutmeg and well-beaten whites. This has been tried and approved in our family for years. — Mrs. Ed. Skidds^ Ala.

Snow Cake.

Whites of ten eggs beaten to a stifi* froth, sift lightly on this one and a half cups fine white or pulverized sugar, stir well, and add cup flour mixed with tea-spoon cream tartar; flavor with lemon or vanilla. — Mrs. Porter, Biekmond, Va.

CAKE-MAKINO, 79

Ten-bonute Cake.

^e-fourth pound butter, a little leas than a pound flour, the «aine of sugar, six eggs beaten separately ; flavor with mace and we in mufl^-rings. —Mrs. 8. C Lee, Baltimore , Mi.

TiLDEN Cake.

One cup butter, two of pulverized sugar, one of sweet milk, three ^ flour, half cup corn-starch, four eggs, two teanspoons baking- powder, two of lemon extract. This is so excellent that a **bar- 'd" would not be too much of it. — Mrs. J, L. PelerSf Mempkis, Tenn.

Tennessee Cake.

One pint sifted meal, half a pint flour, eight eggs, half a pound ^&ch butter and sugar ; nutmeg and cinnamon to taste. Beat butter ^d sugar together, add eggs, then meal and flour gradually. Beat ^ well, and bake an hout and a half. To be eaten soon after hak- ing.— 'Mwn* Katie," McMinrmUe.

Water-melon Cake.

WhUe Part. — Two cups white sugar, one of butter, one of sweet inilk, three and a half of flour, whites of eight eggs, two tea-spoons cream tartar, one of soda dissolved in a little warm water.

Bed Part. — ^One cup red sugar, half cup butter, third cup sweet sulk, two cups flour, whites of four eggs, tea-spoon cream tartar, hlf tea-spoon soda, tea-cup raisins ; be careAil to keep the red part around the tube of the pan and the white around the edge. It requires two persons to fill the pan. This is a very attractive and ornamental cake. — Mr$. B. F., Tuscumbia, Ala.

Wedding Cake.

Fifty ^gs, five pounds sugar, five of flour, five of butter, fifteen ot raisins, three of citron, ten of currants, pint brandy, fourth ooDoe cloves, ounce cinuf^mon, four of mace, four of nutmeg. This makes forty-three and a half pounds, and keeps twenty years. This cake is unequaled. — Mrs. C H. £>., Raleigh, N. C.

Whortleberry Cake.

Beat two eggs with one cup sugar ; add half cup butter, one of milk, one tea-spoon soda sifted in four cups flour, pinch salt, and one pint fresh whortleberries. Bake, and eat warm. Delicious.

80 LAYEBrCAKES.

Whttb Perfection Cake.

Three cups sugar, one of butter, one of milk, three of flour, one of com starch, whites of twelve 'eggs beaten to a stiff froth, two tea-spoons cream tartar in the flour, and one of soda in half the milk ; dissolve the com starch in the rest of the milk, and add it to the sugar and butter well beaten together, then the milk and soda, and the flour and whites of eggs. This cake is rightly named ** Perfection."— Jfrg. C. Jones, Bradford, Vt