Part 22

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 into the boiling milk, and continue to stir until done. Add a piece of butter the size of a walnut; flavor with vanilla, and put between the cakes.--_Mrs. C. B._

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.--_Miss E. 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.--_Miss E. 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 of water and boiled to a thick syrup. Then strain it through thin muslin, and, while hot, stir into it the whites of three eggs beaten stiff. Then beat in the strained juice of a lemon and season with a little oil of lemon. If too thin, add a little sugar; if too stiff, add a little more white of egg.--_Mrs. S. T._

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.--_Miss E. 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._

SMALL CAKES.

ALBANY CAKES.

1½ pound flour. 1½ pound brown sugar. 1½ pound butter. 1 tablespoonful lard. 4 tablespoonfuls powdered cinnamon. 1 teaspoonful soda, dissolved in a cup of milk.

Roll on extra flour very thin. Dip the face of each cake in granulated sugar. Bake slowly in greased pans.--_Mrs. R. R._

SCOTCH CAKES. (_Very nice._)

2 pounds flour. 1½ pound sugar. 1 pound butter. 6 eggs, beaten together. 3 nutmegs.--_Mrs. P. McG._

SWEET CRACKERS.

4 eggs. 4 cupfuls sugar. ½ pound butter. 1 teaspoonful soda. 1 cupful sour cream. Pounded cinnamon and grated nutmeg for flavoring. Sufficient flour for a soft dough.

Roll thin and cut it with tin shapes, and bake quickly.--_Mrs. S._

DROP CAKE.

6 eggs. 1 pound sugar. ¾ pound butter. 1 teaspoonful soda, in 1 cupful sour cream. 2 teaspoonfuls cream of tartar, in 1 quart flour.--_Mrs. S._

CREAM CAKES.

Beat up one egg, add to it half a cupful sugar, half a cupful flour, mixing thoroughly. While this is being done, put on the fire half a pint milk; when it boils, stir in the eggs, sugar, and flour mixture, then add a piece of butter, half the size of an egg. Stir all the time until it is of the desired consistency, which will be in a few minutes. When cold, add, and thoroughly mix, one and one-half teaspoonful vanilla.

For the cake: put one tumblerful of water to boil, and then add one-quarter pound butter; when melted, put in one and one-half tumblerful of flour. Stir in, mixing thoroughly, being careful not to burn it. It is sufficiently cooked by the time it is thoroughly mixed. Remove from the fire, and when cool, stir in five unbeaten eggs, mixing one at a time. It will then be the consistency of stiff paste. Drop on buttered tins, and bake in a quick oven fifteen or twenty minutes. Cut the side and insert the cream.--_Mrs. H. M._

MARGUERITES.

Cream together one pound of sugar and one pound of butter very light. Beat the yolks of six eggs, sift one and one-half pound of flour into the eggs, butter, and sugar; one teaspoonful of mixed spices, one-half glassful of rose water. Stir the whole well, and roll it on the board till it is half an inch thick; cut in cakes and bake quickly. When cold, spread the surface of each cake with marmalade. Beat the whites of four eggs light, and add enough powdered sugar to make them as thick as icing. Flavor it with lemon, and put it on top of each cake. Put the cakes in the oven, and as soon as they are of a pale brown, take them out.--_Miss M. C. L._

_Marguerites._

Two pounds of flour, one pound and five ounces of sugar, one pound and five ounces of butter, eight eggs. Rub together the butter and sugar till perfectly light; beat the eggs till very thick, leaving out the whites of six eggs for the icing. Sift the flour into the eggs, butter and sugar, one teaspoonful of mixed spices (cinnamon, mace, and nutmeg), half a glass of rose water. Stir the whole well together, and roll it on your paste-board about half an inch thick; then cut out the cakes and bake them a few minutes. When cold, spread the surface of each cake with marmalade or jam. Beat the whites, left out, very light, and add enough powdered sugar to make them as thick as icing. Season with lemon or vanilla, and with a spoon put it on each cake. Put the cakes in the oven to brown.--_Mrs. H._

MARGUERITES, OR JELLY CAKES.

Rub together one pound sugar, one pound of butter, till perfectly light. Beat six eggs till very thick, leaving out the whites. Sift one and a half pound of flour into the eggs, butter, and sugar, one teaspoonful of mixed spices (cinnamon, mace, and nutmeg), and half a glass of rose water. Stir the whole well, and roll it on the paste-board about one-quarter inch thick. Then cut out the cakes and bake them a few minutes. When cold, spread the surface of each cake with peach jam or any marmalade. Beat the whites of four eggs very light, and add enough powdered sugar to make them as thick as icing. Flavor it with lemon or rose water and with a spoon put it on each cake, high in the centre. Put the cakes in the oven, and as soon as they are of a pale brown take them out.--_Mrs. I. H._

SHREWSBURY CAKE.

1 pound flour. 12 ounces sugar. 12 ounces butter. 2 eggs.

Add two tablespoonfuls rose water, or two teaspoonfuls beaten mace. Roll and bake in tin sheets or in an oven.--_Mrs. T._

MACAROONS.

Blanch and pound one pound of sweet almonds with a little rose water; whip the whites of seven eggs to a froth; add one pound sugar; beat some time. Add the almonds; mix well. Drop on buttered paper, sift sugar over them, and bake quickly.

JUMBLES.

1 pound flour, ¾ pound butter. 1 pound sugar. 3 eggs. Flavor with mace.

A delicious cake.--_Mrs. A. T._

JACKSON JUMBLES.

3 teacups sugar. 1 teacup lard. 6 teacups flour. 1 teaspoonful soda in one cup of sour cream. 3 eggs.

The grated rind of one or two lemons, or a little grated nutmeg. Roll out and bake.--_Mrs. H. S._

JUMBLES.

3 pounds flour. 2 pounds sugar. 1 pound butter. 8 eggs. 1 teaspoonful soda. A little milk if the eggs are not enough.--_Mrs. M. E._

_Jumbles._

Rub one pound butter into one and a quarter pound flour; beat four eggs with one and a quarter pound sugar, very light; mix well with the flour. Add one nutmeg and a glass of brandy.--_Mrs. J. W._

COFFEE CAKE.

1 teacup of molasses. 1 cupful of good liquid coffee. 1 cupful sugar. 1 cupful butter. 4 cupfuls flour. 1 teaspoonful of cinnamon. 1 teaspoonful cloves. 1 teaspoonful cream tartar. ½ teaspoonful soda. 1 pound of raisins. ¼ pound of citron. 3 eggs. ½ wine-glass of brandy.--_Mrs. J. H. F._

CINNAMON CAKES.

1 pound butter. 2 pounds flour. 1 pound sugar.

Six eggs, leaving out two yolks, which you will beat up with a little rose water, and, with a feather, spread on the cakes; then strew cinnamon and sugar on them, and blanched almonds. Lay them on tins, and bake them in a slow oven.--_Mrs. I. H._

CINNAMON CAKES.

2 quarts flour. 6 or 8 eggs, the yolks only. ½ pound butter. ½ pound sugar. 1 spoonful cinnamon.--_Mrs. Dr. R. E._

STRAWBERRY CAKES.

2 pounds flour. 1 pound loaf sugar. 1 pound butter. 6 eggs. Mace and a little wine to flavor.

Bake quickly.--_Mrs. A. T._

HOLMCROFT CAKE.

1 coffee-cup of sugar. 2 tablespoonfuls of butter not melted. 1 teacup of sweet milk. Whites of 2 eggs, or 1 whole egg. 2 coffee-cups of flour.--_Mrs. N._

NOTHINGS.

Take one egg, two tablespoonfuls cream, butter the size of a walnut, flour to make the dough very stiff; work it well and roll it very thin. Cut the size of a saucer. Fry in lard and sprinkle with powdered sugar.--_Mrs. T. C._

SUGAR CAKES.

Mix four cupfuls of sugar with eight cupfuls of flour and one large spoonful of coriander-seed; add one cupful of butter, one cupful of lard, six eggs, two tablespoonfuls of sour cream or milk, one teaspoonful of soda.--_Mrs. Dr. S._

COOKIES.

3 eggs. 1 cupful of butter or lard. 2 cupfuls of sugar. 6 cupfuls of sifted flour. 1 nutmeg. 1 teaspoonful of soda. 2 teaspoonfuls of cream of tartar, sifted with the flour.

Cream the butter with one cup of the sugar, beat the eggs separately and put into the yolks the remaining cup of sugar; add this to the butter, and put in whites and flour last. Roll thin and bake quickly.--_Mrs. F. F. F._

GLOUCESTER CAKES.

5 eggs. 1 quart of milk. 1 quart of flour. A piece of butter the size of an egg.

Beat the eggs very light; mix into them the flour and milk alternately, and beating it until perfectly smooth, add a little salt. Melt the butter and stir it into the batter. Bake in small moulds.--_Mrs. J. D._

TEA CAKES.

2 quarts of flour. 1 small teacup of lard. 1 small teacup of butter. 3 cupfuls of sugar. 3 eggs. 1 cupful of cream (sour is best). 2 small teaspoonfuls of soda. 1 grated nutmeg.

Roll out half an inch thick, and bake in a moderate oven.--_Mrs. F. C. W._

CRULLERS.

2 quarts of flour. 2 cups of sugar. 6 eggs. 2 spoonfuls of soda. 4 spoonfuls cream of tartar. 4 tablespoonfuls of melted butter. A little salt.

Rub the cream tartar, flour, and sugar together; wet with sweet milk quite soft. Have the lard several inches deep in the pot or pan you cook in, and when boiling lay in enough crullers just to cover the bottom. They must be quite thin, and when brown on the lower side, turn over with a fork. They are more convenient to turn with a hole in the centre.--_Mrs. B._

TEA CAKES.

2 quarts of flour. 3 cupfuls of sugar. 1 cup of butter. 5 eggs. 1 teaspoonful of soda dissolved in 2 tablespoonfuls of sweet milk. 2 teaspoonfuls cream of tartar. Season with lemon or nutmeg.--_Mrs. H._

DELICATE TEA CAKES.

Whites of 3 eggs beaten to a froth. 1 cupful of pulverized sugar. ½ cupful of sweet milk. 1 teaspoonful cream of tartar. ½ teaspoonful of soda. 2½ cupfuls of flour. 1 teaspoonful of almonds. ½ cupful of melted butter.--_Mrs. R._

TARTARIC CAKES.

Beat the yolks of three eggs, the whites whipped to a froth, three full cups of brown sugar, half a pound of butter, one spoonful lard, one and a half pound of flour, leaving two spoonfuls to roll with. Mix all well together. Dissolve one teaspoonful soda and three-quarters teaspoonful tartaric acid in a little cream. First mix the soda with the dough, then the acid. Season with mace or wine. They will rise very much.--_Mrs. D._

A DELICATE CAKE FOR TEA.

Beat the yolks and whites of two eggs separately; to the yolks add two coffee-cups of sugar, and two cupfuls of sweet milk; then four tablespoonfuls butter creamed; next the white of the eggs, lastly, four cupfuls of flour with one teaspoonful soda, two teaspoonfuls cream of tartar, sifted in the flour.

Bake in shallow pans.--_Mrs. C. V. McG._

LEMON JUMBLES.

1 egg. 1 teacupful sugar. ½ teacupful of butter. 3 teaspoonfuls milk. 1 teaspoonful cream of tartar. ½ teaspoonful of soda. 2 small lemons; juice of two and grated rind of one.

Mix rather stiff. Roll and cut out with a cake-cutter.--_Mrs. W._

BONNEFEADAS.

Make a rich paste with one quart flour; roll it out very thin, first dividing it in two pieces, spread it with butter, washed and creamed, "A" sugar, and pulverized cinnamon. Roll it up, cut it in pieces one inch wide; put them in a pan with the whole side down; sprinkle over them sugar, butter, and cinnamon. Bake quickly. Take them out of the pan while hot.--_Mrs. Col. A. L._

DELICIOUS SMALL CAKES.

Yolks of 6 eggs. 1 light pound flour. ¼ pound butter. 1 spoonful lard. 1 pound sugar.

These cakes are better without soda and of the consistency of Shrewsbury cakes. Beat the whites of three eggs to a strong froth; weigh one pound of the best "A" sugar, put it in a tin can with three wine-glasses of water. Let it boil slowly, till it begins to rope, or rather, when a little of it will cool on a plate, like it would begin to candy. Then pour the boiling sugar gradually to the white of egg; beat it well till it begins to thicken and to cool somewhat, then beat into the icing two tablespoonfuls of powdered cinnamon, and ice over the little cakes, using a stiff feather for the purpose. You can add the other unbeaten whites of eggs, with an addition of sugar, to make more small cakes.--_Mrs. M. C. C._

WAFERS.

4 ounces butter. 4 ounces sugar. 5 ounces flour. 4 eggs. 1 glass of wine. A little mace and nutmeg.--_Mrs. Dr. J._

_Wafers._

4 spoonfuls flour. 4 spoonfuls sugar. 4 spoonfuls cream. 1 spoonful butter. Orange peel, mace, and nutmeg.

Prepare as for pound cake. Bake in wafer irons, rolling them while hot.

DIMPLES.

Beat the whites of three eggs and three-quarters pound of sugar till well mixed. Stir in blanched almonds, cut fine. Drop on tins and bake in a cool oven.--_Mrs. A. C._

GINGER CAKES.

1 teacup of butter. 1 teacup brown sugar. 1 teacup sour milk. 7 cupfuls flour. 1½ teacup molasses. 1½ teaspoonfuls soda.--_Mrs. C. B._

GINGER SNAPS.

1 pint of molasses. 1 teacup brown sugar. 1 teacup of butter and lard mixed.

Beat the molasses till it looks light, then put it in the sugar; next pour in the hot butter and lard, one egg beaten light, one teacup ground ginger.

Have the mixture milk-warm; work flour in briskly. Roll them and bake quickly.--_Miss N. S. L._

GINGER CAKES.

1 dozen eggs. 2 pounds of flour. 1 pound butter. 1 pound sugar. 1 pint molasses. 1 small teacup of ginger. 1 teaspoonful of soda.--_Mrs. Col. S._

CHEAP GINGER CAKES.

3 pints of flour. 1 large spoonful of lard. 2 large spoonfuls of ginger. 1 dessertspoonful of soda in a pint of molasses.--_Mrs. H. S._

GINGER BUNNS.

¾ pound butter, ½ pound sugar, rubbed to a cream. ½ nutmeg. 1 tablespoonful ginger.

Stir all together, then add two eggs well beaten, stir in one pound of flour and moisten with sweet milk, until it can be easily worked. Roll out and bake in quick oven.--_Mrs. H. D._

MOLASSES CAKES.

7 cupfuls of flour. 2 cupfuls of molasses. 1 cupful sugar. 1 cupful of butter. 1 cupful of sour milk. 1 even tablespoonful of soda. 2 tablespoonfuls of ginger.

Let the dough be as soft as you can conveniently handle it. Bake in a moderately quick oven.--_Mrs. R. L._

SPICE NUTS.

1 pound sugar. 1 pound flour. 1 pint molasses. Mix well. ¾ pound butter. 3 tablespoonfuls ginger. 1 tablespoonful allspice. 1 tablespoonful cinnamon.

Bake in small drops or cakes.--_Mrs. Dr. J._

GINGER SNAPS.

1 cupful butter. 1 tablespoonful ginger. 1 teaspoonful soda, in 1 pint boiling molasses.

Stir and let it cool; add sifted flour enough to make a dough; roll thin and bake.--_Mrs. S. B._

DROP GINGER CAKES.

1 pound butter, cream it as for pound cake. 2 packed quarts flour. 1 pound sugar. 1 pint molasses. 5 eggs. 2 tablespoonfuls ginger.--_Mrs. N._

PUDDINGS.