Lone Hand Western - Old West History

Victorian Cake Recipes

Victorian Cake recipes

Here is a nice selection of different cakes and icings from the 1800's.  Many of these are popular even today - a good recipe will always stand the test of time.  There are also quite a few helpful hints on how to gauge temperature in a wood burning range as well as other techniques that can still be used when baking cakes.

Chocolate Chip Cookies

There is nothing that smells better than a batch of Chocolate Chip Cookies - just out of the oven.


SUGGESTIONS IN REGARD TO CAKE-MAKING.

Use none but the best materials, and all the ingredients should be properly prepared before commencing to mix any of them. Eggs beat up much lighter and sooner by being placed in a cold place sometime before using them; a small pinch of soda sometimes has the same effect. Flour should always be sifted before using it. Cream of tartar or baking powder should be thoroughly mixed with the flour; butter be placed where it will become moderately soft, but not melted in the least, or the cake will be sodden and heavy. Sugar should be rolled and sifted; spices ground or pounded; raisins or any ether fruit looked over and prepared; currants, especially, should be nicely washed, picked, dried in a cloth and then carefully examined, that no pieces of grit or stone may be left amongst them. They should then be laid on a dish before the fire to become thoroughly dry; as, if added damp to the other ingredients, cakes will be liable to be heavy.

Eggs should be well beaten, the whites and yolks separately, the yolks
to a thick cream, the whites until they are a stiff froth. Always stir
the butter and sugar to a cream, then add the beaten yolks, then the
milk, the flavoring, then the beaten whites, and, lastly, the flour.
If fruit is to be used, measure and dredge with a little sifted flour,
stir in gradually and thoroughly.

Pour all in well-buttered cake-pans. While the cake is baking care
should be taken that no cold air enters the oven, only when necessary
to see that the cake is baking properly; the oven should be an even,
moderate heat, not too cold or too hot; much depends on this for
success. Cake is often spoiled by being looked at too often when first
put into the oven. The heat should be tested before the cake is put
in, which can be done by throwing on the floor of the oven a
tablespoonful of new flour. If the flour takes fire, or assumes a
dark brown color, the temperature is too high and the oven must be
allowed to cool; if the flour remains white after the lapse of a few
seconds, the temperature is too low. When the oven is of the proper
temperature the flour will slightly brown and look slightly scorched.

Another good way to test the heat, is to drop a few spoonfuls of the
cake batter on a small piece of buttered letter paper, and place it in
the oven during the finishing of the cake, so that the piece will be
baked before putting in the whole cake; if the little drop of cake
batter bakes evenly without burning around the edge, it will be safe
to put the whole cake in the oven. Then, again, if the oven seems too
hot, fold a thick brown paper double, and lay on the bottom of the
oven; then after the cake has risen, put a thick brown paper over the
top, or butter well a thick white paper and lay carefully over the
top.

If, after the cake is put in, it seems to bake too fast, put a brown
paper loosely over the top of the pan, care being taken that it does
not touch the cake, and do not open the door for five minutes at
least; the cake should then be quickly examined, and the door shut
carefully, or the rush of cold air will cause it to fall. Setting a
small dish of hot water in the oven, will also prevent the cake from
scorching.

To ascertain when the cake is done, run a broom straw into the middle
of it; if it comes out clean and smooth, the cake will do to take out.

Where the recipe calls for baking powder, and you have none, you can
use cream of tartar and soda in proportion to one level teaspoonful of
soda, two heaping teaspoonfuls of cream of tartar.

When sour milk is called for in the recipe, use only soda. Cakes made
with molasses burn much more easily than those made with sugar. Never
stir cake after the butter and sugar is creamed, but beat it down from
the bottom, up and over; this laps air into the cake batter, and
produces little air cells, which cause the dough to puff and swell
when it comes in contact with the heat while cooking.

When making most cakes, especially sponge cake, the flour should be
added by degrees, stirred very slowly and lightly, for if stirred hard
and fast it will make it porous and tough.

Cakes should be kept in tight tin cake-cans, or earthen jars, in a
cool, dry place.

Cookies, jumbles, ginger-snaps, etc., require a quick oven; if they
become moist or soft by keeping, put again into the oven a few
minutes.

To remove a cake from a tin after it is baked, so that it will not
crack, break or fall, first butter the tin well all around the sides
and bottom; then cut a piece of letter paper to exactly fit the tin,
butter that on both sides, placing it smoothly on the bottom and sides
of the tin. When the cake is baked, let it remain in the tin until it
is cold; then set it in the oven a minute, or just long enough to
warm the tin through. Remove it from the oven; turn it upside down on
your hand, tap the edge of the tin on the table and it will slip out
with ease, leaving it whole.

If a cake-pan is too shallow for holding the quantity of cake to be
baked, for fear of its being so light as to rise above the pan, that
can be remedied by thoroughly greasing a piece of thick glazed letter
paper with soft butter. Place or fit it around the sides of the
buttered tin, allowing it to reach an inch or more above the top. If
the oven heat is moderate the butter will preserve the paper from
burning.

FROSTING OR ICING.

In the first place, the eggs should be cold, and the platter on which
they are to be beaten also cold. Allow, for the white of one egg, one
small teacupful of powdered sugar. Break the eggs and throw a small
handful of the sugar on them as soon as you begin beating; keep adding
it at intervals until it is all used up. The eggs must not be beaten
until the sugar has been added in this way, which gives a smooth,
tender frosting, and one that will dry much sooner than the old way.

Spread with a broad knife evenly over the cake, and if it seems too
thin, beat in a little more sugar. Cover the cake with two coats, the
second after the first has become dry, or nearly so. If the icing gets
too dry or stiff before the last coat is needed, it can be thinned
sufficiently with a little water, enough to make it work smoothly.

A little lemon juice, or half a teaspoonful of tartaric acid, added to
the frosting while being beaten, makes it white and more frothy.

The flavors mostly used are lemon, vanilla, almond, rose, chocolate
and orange. If you wish to ornament with figures or flowers, make up
rather more icing, keep about one-third out until that on the cake is
dried; then, with a clean glass syringe, apply it in such forms as
you desire and dry as before; what you keep out to ornament with may
be tinted pink with cochineal, blue with indigo, yellow with saffron
or the grated rind of an orange strained through a cloth, green with
spinach juice and brown with chocolate, purple with cochineal and
indigo. Strawberry, or currant and cranberry juices color a delicate
pink.

Set the cake in a cool oven with the door open to dry, or in a draught
in an open window.


ALMOND FROSTING.

The whites of three eggs, beaten up with three cups of fine, white
sugar. Blanch a pound of sweet almonds, pound them in a mortar with a
little sugar, until a fine paste, then add the whites of eggs, sugar
and vanilla extract. Pound a few minutes to thoroughly mix. Cover the
cake with a very thick coating of this, set in a cool oven to dry,
afterwards cover with a plain icing.


CHOCOLATE FROSTING.

The whites of four eggs, three cups of powdered sugar and nearly a cup
of grated chocolate. Beat the whites a very little, they must not
become white, stir in the chocolate, then put in the sugar gradually,
beating to mix it well.


PLAIN CHOCOLATE ICING.

Put into a shallow pan four tablespoonfuls of scraped chocolate, and
place it where it will melt gradually, but not scorch; when melted,
stir in three tablespoonfuls of milk or cream and one of water; mix
all well together, and add one scant teacupful of sugar; boil about
five minutes, and while hot, and when the cakes are nearly cold,
spread some evenly over the surface of one of the cakes; put a second
one on top, alternating the mixture and cakes; then cover top and
sides, and set in a warm oven to harden. All who have tried recipe
after recipe, vainly hoping to find one where the chocolate sticks to
the cake and not to the fingers, will appreciate the above. In making
those most palatable of cakes, "Chocolate Eclairs," the recipe just
given will be found very satisfactory.


TUTTI FRUTTI ICING.

Mix with boiled icing one ounce each of chopped citron, candied
cherries, seedless raisins, candied pineapple and blanched almonds.


SUGAR ICING.

To one pound of extra refined sugar add one ounce of fine white
starch; pound finely together and then sift them through gauze; then
beat the whites of three eggs to a froth. The secret of success is to
beat the eggs long enough, and always one way; add the powdered sugar
by degrees, or it will spoil the froth of the eggs. When all the sugar
is stirred in continue the whipping for half an hour longer, adding
more sugar if the ice is too thin. Take a little of the icing and lay
it aside for ornamenting afterward. When the cake comes out of the
oven, spread the sugar icing smoothly over it with a knife and dry it
at once in a cool oven. For ornamenting the cake the icing may be
tinged any color preferred. For pink, use a few drops of cochineal;
for yellow, a pinch of saffron dissolved; for green, the juice of some
chopped spinach. Whichever is chosen, let the coloring be first mixed
with a little colorless spirit and then stirred into the white icing
until the tint is deep enough. To ornament the cake with it, make a
cone of stiff writing paper and squeeze the colored icing through it,
so as to form leaves, beading or letters, as the case may be. It
requires nicety and care to do it with success.


BOILED FROSTING.

To one pound of finest pulverized sugar add three wine-glassfuls of
clear water. Let it stand until it dissolves; then boil it until it is
perfectly clear and threads from the spoon. Beat well the whites of
four eggs. Pour the sugar into the dish with the eggs, but do not mix
them until the syrup is luke-warm; then beat all well together for
one-half hour.

Season to your taste with vanilla, rose-water, or lemon juice. The
first coating may be put on the cake as soon as it is well mixed. Rub
the cake with a little flour before you apply the icing. While the
first coat is drying continue to beat the remainder; you will not have
to wait long if the cake is set in a warm place near the fire. This is
said to be a most excellent recipe for icing.


FROSTING WITHOUT EGGS.

An excellent frosting may be made without eggs or gelatine, which will
keep longer and cut more easily, causing no breakage or crumbling and
withal is very economical.

Take one cup of granulated sugar; dampen it with one-fourth of a cup
of milk, or five tablespoonfuls; place it on the fire in a suitable
dish and stir it until it boils; then let it boil for five minutes
without stirring; remove it from the fire and set the dish in another
of cold water; add flavoring. While it is cooling, stir or beat it
constantly and it will become a thick, creamy frosting.


GELATINE FROSTING.

Soak one teaspoonful of gelatine in one tablespoonful of cold water
half an hour, dissolve in two tablespoonfuls of hot water; add one cup
of powdered sugar and stir until smooth.


GOLDEN FROSTING.

A very delicious and handsome frosting can be made by using the yolks
of eggs instead of the whites. Proceed exactly as for ordinary
frosting. It will harden just as nicely as that does. This is
particularly good for orange cake, harmonizing with the color of the
cake in a way to please those who love rich coloring.




FILLINGS FOR LAYER CAKES.


No. 1. CREAM FILLING.

Cream filling is made with one pint of new milk, two eggs, three
tablespoonfuls of sifted flour (or half cup of cornstarch), one cup of
sugar. Put two-thirds of the milk on the stove to boil, stir the
sugar, flour and eggs in what is left. When the milk boils, put into
it the whole and cook it until it is as thick as custard; when cool,
add vanilla extract. This custard is nice with a cup of hickory nuts,
kernels chopped fine and stirred into it. Spread between the layers of
cake. This custard can be made of the yolks of the eggs only, saving
the whites for the cake part.


No. 2. ANOTHER CREAM FILLING.

One cup powdered sugar, one-fourth cup hot water. Let them simmer.
Beat white of an egg and mix with the above; when cold, add one-half
cup chopped raisins, one-half cup chopped walnuts, one tablespoonful
of grated cocoanut.


No. 3. ICE-CREAM FILLING.

Make an icing as follows: Three cups of sugar, one of water; boil to a
thick, clear syrup, or until it begins to be brittle; pour this,
boiling hot, over the _well-beaten_ whites of three eggs; stir the
mixture very briskly, and pour the sugar in slowly; beat it, when all
in, until cool. Flavor with lemon or vanilla extract. This, spread
between any white cake layers, answers for "Ice-Cream Cake."


No. 4. APPLE FILLING.

Peel and slice green tart apples, put them on the fire with sugar to
suit; when tender, remove, rub them through a fine sieve and add a
small piece of butter. When cold, use to spread between the layers;
cover the cake with plenty of sugar.


No. 5. ANOTHER APPLE FILLING.

One coffeecup of sugar, one egg, three large apples grated, one lemon
grated, juice and outside of the rind; beat together and cook till
quite thick. To be cooled before putting on the cake. Spread between
layers of cake.


No. 6. CREAM FROSTING.

A cup of sweet thick cream whipped, sweetened and flavored with
vanilla; cut a loaf of cake in two, spread the frosting between and on
the top; this tastes like Charlotte Russe.


No. 7. PEACH-CREAM FILLING.

Cut peaches into thin slices, or chop them and prepare cream by
whipping and sweetening. Put a layer of peaches between the layers of
cake and pour cream over each layer and over the top. Bananas,
strawberries or other fruits may be used in the same way, mashing
strawberries and stewing thick with powdered sugar.


No. 8. CHOCOLATE CREAM FOR FILLING.

Five tablespoonfuls of grated chocolate, enough cream or milk to wet
it, one cupful of sugar, one egg, one teaspoonful vanilla flavoring.
Stir the ingredients over the fire until thoroughly mixed, having
beaten the egg well before adding it; then add the vanilla flavoring
after it is removed from the fire.


No. 9. ANOTHER CHOCOLATE FILLING.

The whites of three eggs beaten stiff, one cup of sugar and one cup of
grated chocolate, put between the layers and on top.


No. 10. BANANA FILLING.

Make an icing of the whites of two eggs and one cup and a half of
powdered sugar. Spread this on the layers, and then cover thickly and
entirely with bananas sliced thin or chopped fine. This cake may be
flavored with vanilla. The top should be simply frosted.

No. 11. LEMON JELLY FILLING.

Grate the yellow from the rind of two lemons and squeeze out the
juice; two cupfuls of sugar, the yolks and whites of two eggs beaten
separately. Mix the sugar and yolks, then add the whites and then the
lemons. Now pour on a cupful of boiling water; stir into this two
tablespoonfuls of sifted flour, rubbed smooth in half a cup of water;
then add a tablespoonful of melted butter; cook until it thickens.
When cold, spread between the layers of cake. Oranges can be used in
place of lemons.

Another filling of lemon (without cooking) is made of the grated rind
and juice of two lemons and the whites of two eggs beaten with one cup
of sugar.


No. 12. ORANGE CAKE FILLING.

Peel two large oranges, remove the seeds, chop them fine, add half a
peeled lemon, one cup of sugar and the well-beaten white of an egg.
Spread between the layers of "Silver Cake" recipe.


No. 13. FIG FILLING.

Take a pound of figs, chop fine, and put into a stewpan on the stove;
pour over them a teacupful of water and add a half cup of sugar. Cook
all together until soft and smooth. When cold spread between layers of
cake.


No. 14. FRUIT FILLING.

Four tablespoonfuls of _very finely_ chopped citron, four
tablespoonfuls of finely chopped seeded raisins, half a cupful of
blanched almonds chopped fine, also a quarter of a pound of finely
chopped figs. Beat the whites of three eggs to a stiff froth, adding
half of a cupful of sugar; then mix thoroughly into this the whole of
the chopped ingredients. Put it between the layers of cake when the
cake is _hot_, so that it will cook the egg a little. This will be
found delicious.




BREAD OR RAISED CAKE.

Two cupfuls of raised dough; beat into it two-thirds of a cup of
butter and two cups of sugar creamed together, three eggs, well
beaten, one even teaspoonful of soda dissolved in two tablespoonfuls
of milk, half a nutmeg grated, one tablespoonful of cinnamon, a
teaspoonful of cloves, one cup of raisins. Mix all well together, put
in the beaten whites of eggs and raisins last; beat all hard for
several minutes; put in buttered pans and let it stand half an hour to
rise again before baking. Bake in a _moderate_ oven. Half a glass of
brandy is an improvement, if you have it convenient.


FRUIT CAKE. (Superior.)

Three pounds dry flour, one pound sweet butter, one pound sugar, three
pounds stoned raisins, two pounds currants, three-quarters of a pound
sweet almonds blanched, one pound citron, twelve eggs, one
tablespoonful allspice, one teaspoonful cloves, two tablespoonfuls
cinnamon, two nutmegs, one wine-glass of wine, one wine-glass of
brandy, one coffeecupful molasses with the spices in it; steep this
gently twenty or thirty minutes, not boiling hot; beat the eggs very
lightly; put the fruit in last, stirring it gradually, also a
teaspoonful of soda dissolved in a tablespoonful of water; the fruit
should be well floured; if necessary add flour after the fruit is in;
butter a sheet of paper and lay it in the pan. Lay in some slices of
citron, then a layer of the mixture, then of citron again, etc., till
the pan is nearly full. Bake three or four hours, according to the
thickness of the loaves, in a tolerably hot oven, and with steady
heat. Let it cool in the oven gradually. Ice when cold. It improves
this cake very much to add three teaspoonfuls of baking powder to the
flour. A fine wedding cake recipe.


FRUIT CAKE BY MEASURE, (Excellent.)

Two scant teacupfuls of butter, three cupfuls of dark brown sugar, six
eggs, whites and yolks beaten separately, one pound of raisins,
seeded, one of currants, washed and dried, and half a pound of citron
cut in thin strips; also half a cupful of cooking molasses and half a
cupful of sour milk. Stir the butter and sugar to a cream, add to that
half a grated nutmeg, ope tablespoonful of ground cinnamon, one
teaspoonful of cloves, one teaspoonful of mace, add the molasses and
sour milk. Stir all well; then put in the beaten yolks of eggs, a
wine-glass of brandy; stir again all thoroughly, and then add four
cupfuls of sifted flour alternately with the beaten whites of eggs.
Now dissolve a level teaspoonful of soda and stir in thoroughly. Mix
the fruit together and stir into it two heaping tablespoonfuls of
flour; then stir it in the cake. Butter two common-sized baking tins
carefully, line them with letter paper well buttered, and bake in a
moderate oven two hours. After it is baked, let it cool in the pan.
Afterward put it into a tight can, or let it remain in the pans and
cover tightly. Best recipe of all.

_Mrs. S. A. Camp, Grand Rapids, Mich._


WHITE FRUIT CAKE.

One cup of butter, two cups of sugar, one cup of sweet milk, two and
one-half cups of flour, the whites of seven eggs, two even
teaspoonfuls of baking powder, one pound each of seeded raisins, figs
and blanched almonds, and one quarter of a pound of citron, all
chopped fine. Mix all thoroughly before adding the fruit; add a
teaspoonful of lemon extract. Put baking powder in the flour and mix
it well before adding it to the other ingredients. Sift a little flour
over the fruit before stirring it in. Bake slowly two hours and try
with a splint to see when it is done. A cup of grated cocoanut is a
nice addition to this cake.


MOLASSES FRUIT CAKE.

One teacupful of butter, one teacupful of brown sugar, worked well
together; next, two teacupfuls of cooking molasses, one cupful of milk
with a teaspoonful of soda dissolved in it, one tablespoonful of
ginger, one tablespoonful of cinnamon and one teaspoonful of cloves,
a little grated nutmeg. Now add four eggs well beaten and five cups of
sifted flour, or enough to make a stiff batter. Flour a cup of raisins
and one of currants; add last. Bake in a very _moderate_ oven one
hour. If well covered will keep six months.

SPONGE CAKE.

SEPARATE the whites and yolks of six eggs. Beat the yolks to a cream,
to which add two teacupfuls of powdered sugar, beating again from five
to ten minutes, then add two tablespoonfuls of milk or water, a pinch
of salt and flavoring. Now add part of the beaten whites; then two
cups of flour in which you have sifted two teaspoonfuls of baking
powder; mix gradually into the above ingredients, stirring slowly and
lightly, only enough to mix them well; lastly add the remainder of the
whites of the eggs. Line the tins with buttered paper and fill
two-thirds full.


WHITE SPONGE CAKE.

Whites of five eggs, one cup of flour, one cup sugar, one teaspoonful
baking powder; flavor with vanilla. Bake in a quick oven.


ALMOND SPONGE CAKE.

The addition of almonds makes this cake very superior to the usual
sponge cake. Sift one pint of fine flour; blanch in scalding water two
ounces of sweet and two ounces of bitter almonds, renewing the hot
water when expedient; when the skins are all off wash the almonds in
cold water (mixing the sweet and bitter) and wipe them dry; pound them
to a fine, smooth paste (one at a time), adding, as you proceed, water
or white of egg to prevent their boiling. Set them in a cool place;
beat ten eggs, the whites and yolks separately, till very smooth and
thick, and then beat into them gradually two cups powdered sugar in
turn with the pounded almonds; lastly, add the flour, stirring it
round slowly and lightly on the surface of the mixture, as in common
sponge cake; have ready buttered a _deep_ square pan; put the mixture
carefully into it, set into the oven and bake till thoroughly done and
risen very high; when cool, cover it with plain white icing flavored
with rose-water, or with almond icing. With sweet almonds always use a
small portion of bitter; without them, _sweet_ almonds have little or
no taste, though they add to the richness of the cake.

Use two heaping teaspoonfuls of baking powder in the flour.


OLD-FASHIONED SPONGE CAKE.

Two cups of sifted white sugar, two cups of flour measured before
sifting, ten eggs. Stir the yolks and sugar together until perfectly
light; add a pinch of salt; beat the whites of the eggs to a very
stiff froth and add them with the flour, after beating together
lightly; flavor with lemon. Bake in a _moderate_ oven about forty-five
minutes. Baking powder is an improvement to this cake, using two large
teaspoonfuls.


LEMON SPONGE CAKE.

Into one level cup of flour put a level teaspoonful of baking powder
and sift it. Grate off the yellow rind of a lemon. Separate the whites
from the yolks of four eggs. Measure a scant cup of white granulated
sugar and beat it to a cream with the yolks, then add the grated rind
and a tablespoonful of the juice of the lemon. Stir together until
thick and creamy; now beat the whites to a stiff froth; then quickly
and lightly mix _without beating_ a third of the flour with the yolks;
then a third of the whites; then more flour and whites until all are
used. The mode of mixing must be very light, rather cutting down
through the cake batter than to beating it; beating the eggs makes
them light, but beating the batter makes the cake tough. Bake
immediately until a straw run into it can be withdrawn clean.

This recipe is especially nice for Charlotte Russe, being so light and
porous.


PLAIN SPONGE CAKE.

Beat the yolks of four eggs together with two cups of fine powdered
sugar. Stir in gradually one cup of sifted flour and the whites of
four eggs beaten to a stiff froth, then a cup of sifted flour in which
two teaspoonfuls of baking powder have been stirred, and, lastly, a
scant teacupful of boiling water, stirred in a little at a time.
Flavor, add salt and, however thin the mixture may seem, do not add
any more flour. Bake in shallow tins.


BRIDE'S CAKE.

Cream together one scant cup of butter and three cups of sugar; add
one cup of milk, then the beaten whites of twelve eggs; sift three
teaspoonfuls of baking powder into one cup of cornstarch mixed with
three cups of sifted flour and beat in gradually with the rest; flavor
to taste. Beat all thoroughly, then put in buttered tins lined with
letter paper well buttered; bake slowly in a _moderate_ oven. A
beautiful white cake. Ice the top. Double the recipe if more is
required.


ENGLISH POUND CAKE.

One pound of butter, one and one-quarter pounds of flour, one pound of
pounded loaf sugar, one pound of currants, nine eggs, two ounces of
candied peel, one-half ounce of citron, one-half ounce of sweet
almonds; when liked, a little pounded mace. Work the butter to a
cream; add the sugar, then the well-beaten yolks of eggs, next the
flour, currants, candied peel, which should be cut into neat slices,
and the almonds, which should be blanched and chopped, and mix all
these well together; whisk the whites of eggs and let them be
thoroughly blended with the other ingredients. Beat the cake well for
twenty minutes and put it into a round tin, lined at the bottom and
sides with strips of white buttered paper. Bake it from two hours to
two and a half, and let the oven be well heated when the cake is first
put in, as, if this is not the case, the currants will all sink to the
bottom of it. A glass of wine is usually added to the mixture, but
this is scarcely necessary, as the cake will be found quite rich
enough without it.


PLAIN POUND CAKE.

This is the old-fashioned recipe that our mothers used to make, and it
can be kept for weeks in an earthen jar, closely covered, first
dipping letter paper in brandy and placing over the top of the cake
before covering the jar.

Beat to a cream one pound of butter with one pound of sugar, after
mixing well with the beaten yolks of twelve eggs, one grated nutmeg,
one glass of wine, one glass of rose-water. Then stir in one pound of
sifted flour and the well-beaten whites of the eggs. Bake a nice light
brown.


COCOANUT POUND CAKE.

One-half cupful of butter, two cupfuls of sugar, one cupful of milk,
and five eggs, beaten to a stiff froth; one teaspoonful of soda and
two of cream of tartar, stirred into four cups of sifted flour. Beat
the butter and sugar until very light; to which add the beaten yolks,
then the milk, the beaten whites of eggs, then the flour by degrees.
After beating all well together, add a small cocoanut grated. Line the
cake-pans with paper well buttered, fill rather more than half full
and bake in a _moderate_ oven. Spread over the top a thin frosting,
sprinkled thickly with grated cocoanut.


CITRON POUND CAKE.

Stir two cups of butter to a cream, then beat in the following
ingredients each one in succession: one pint of powdered sugar, one
quart of flour, a teaspoonful of salt; eight eggs, the yolks and
whites beaten separately, and a wine-glass of brandy; then last of all
add a quarter of a pound of citron cut into thin slices and floured.
Line two cake pans with buttered paper and turn the cake batter in.
Bake in a _moderate_ oven about three-quarters of an hour.


CITRON CAKE.

Three cups of white sugar and one cup of butter creamed together; one
cup of sweet milk, six eggs, whites and yolks beaten separately, one
teaspoonful of vanilla or lemon extract, two heaping teaspoonfuls of
baking powder, sifted with four cups and a half of flour. One cup and
a half of citron, sliced thin and dredged with flour. Divide into two
cakes and bake in tins lined with buttered letter paper.


LEMON CAKE.

Three teacupfuls of sugar, one cupful of butter, five eggs, a level
teaspoonful of soda dissolved in a cup of sweet milk, four full cups
of sifted flour and lastly the grated peel and juice of a lemon, the
juice to be added the very last. Bake in two shallow tins. When cold
ice with lemon icing and cut into squares.


DELICATE CAKE.

One cup of cornstarch, one of butter, two of sugar, one of sweet milk,
two of flour, the whites of seven eggs; rub butter and sugar to a
cream; mix one teaspoonful cream of tartar with the flour and
cornstarch; one-half teaspoonful soda with the sweet milk; add the
milk and soda to the sugar and butter, then add flour, then the whites
of eggs; flavor to taste. Never fails to be good.


SILVER, OR DELICATE CAKE.

Whites of six eggs, one cupful of sweet milk, two cupfuls of sugar,
four cupfuls of sifted flour, two-thirds of a cup of butter, flavoring
and two teaspoonfuls of baking powder. Stir the sugar and butter to a
cream, then add the milk and flavoring, part of the flour, the beaten
whites of eggs, then the rest of the flour. Bake carefully in tins
lined with buttered white paper.

When using the whites of eggs for nice cakes, the yolks need not be
wasted; keep them in a cool place and scramble them. Serve on toast or
with chipped beef.


GOLD CAKE.

After beating to a cream one cup and a half of butter and two cups of
white sugar, stir in the well-whipped yolks of one dozen eggs, four
cupfuls of sifted flour, one teaspoonful of baking powder. Flavor with
lemon. Line the bake-pans with buttered paper and bake in a moderate
oven for one hour.


GOLD OR LEMON CAKE.

Two cups of sugar, half a cup of butter, the yolks of six eggs and one
whole one, the grated rind and juice of a lemon or orange, half a
teaspoonful of soda dissolved in half a cup of sweet milk, four cups
of sifted flour, sifted twice; cream the butter and sugar, then add
the beaten yolks and the flour, beating hard for several minutes.
Lastly, add the lemon or orange and bake, frosting if liked. This
makes a more suitable _lemon_ cake than if made with the white parts
of eggs added.


SNOW CAKE. (Delicious.)

One pound of arrowroot, quarter of a pound of pounded white sugar,
half a pound of butter, the whites of six eggs, flavoring to taste of
essence of almonds, or vanilla, or lemon; beat the butter to a cream;
stir in the sugar and arrowroot gradually, at the same time beating
the mixture; whisk the whites of the eggs to a stiff froth; add them
to the other ingredients and beat well for twenty minutes; put in
which-ever of the above flavorings may be preferred; pour the cake
into a buttered mold or tin and bake it in a _moderate_ oven from one
to one and a half hours. _This is a genuine Scotch recipe_.


MARBLE CAKE.

_White Part._--Whites of four eggs, one cup of white sugar, half a cup
of butter, half a cup of sweet milk, two teaspoonfuls of baking
powder, one teaspoonful of vanilla or lemon and two and a half cups of
sifted flour.

_Dark Part._--Yolks of four eggs, one cup of brown sugar, half a cup
of cooking molasses, half a cup of butter, half a cup of sour milk,
one teaspoonful of ground cloves, one teaspoonful of cinnamon, one
teaspoonful of mace, one nutmeg grated, one teaspoonful of soda, the
soda to be dissolved in a little milk and added after part of the
flour is stirred in, one and a half cups of sifted flour.

Drop a spoonful of each kind in a well-buttered cake-dish, first the
light part, then the dark, alternately. Try to drop it so that the
cake shall be well-streaked through, so that it has the appearance of
marble.


SUPERIOR LOAF CAKE.

Two cups of butter, three cups of sugar, two small cups of milk, seven
cups of sifted flour; four eggs, the whites and yolks separately
beaten; one teacupful of seeded raisins, one teacupful of well-washed
and dried currants, one teacupful of sliced citron, one tablespoonful
of powdered cinnamon, one teaspoonful of mace, one teaspoonful of soda
and one teacupful of home-made yeast.

Take part of the butter and warm it with the milk; stir in part of the
flour and the yeast and let it rise; then add the other ingredients
with a wine-glass of wine or brandy. Turn all into well-buttered
cake-tins and let rise again. Bake slowly in a _moderate_ oven for two
hours.


FRENCH CHOCOLATE CAKE.

The whites of seven eggs, two cups of sugar, two-thirds of a cup of
butter, one cup of milk and three of flour and three teaspoonfuls of
baking powder. The chocolate part of the cake is made just the same,
only use the yolks of the eggs with a cup of grated chocolate stirred
into it. Bake it in layers--the layers being light and dark; then
spread a custard between them, which is made with two eggs, one pint
of milk, one-half cup of sugar, one tablespoonful of flour or
cornstarch; when cool flavor with vanilla, two teaspoonfuls. Fine.


CHOCOLATE CAKE. No. 1.

One cup of butter and two cups of sugar stirred to a cream, with the
yolks of five eggs added after they have been well beaten. Then stir
into that one cup of milk, beat the whites of two pf the eggs to a
stiff froth and add that also; now put in three cups and a half of
sifted flour, two heaping teaspoonfuls of baking powder having been
stirred into it. Bake in jelly-cake tins.

_Mixture for Filling._--Take the remaining three whites of the eggs
beaten _very_ stiff, two cupfuls of sugar boiled to almost candy or
until it becomes stringy or almost brittle; take it hot from the fire
and pour it very slowly on the beaten whites of egg, beating quite
fast; add one-half cake of grated chocolate, a teaspoonful of vanilla
extract. Stir it all until cool, then spread between each cake and
over the top and sides. This, when well made, is the _premium_ cake of
its kind.


CHOCOLATE CAKE. No. 2.

One-half cup butter, two cups sugar, three-quarters of a cup sweet
milk, two and one-half cups flour, whites of eight eggs, one
teaspoonful of cream of tartar, one-half teaspoonful soda; bake in
shallow pans.

_For the Frosting._--Take the whites of three eggs, three
tablespoonfuls of sugar and one tablespoonful of grated chocolate
(confectioners') to one egg; put the cake together with the frosting,
then frost the top of the cake with the same.


CHOCOLATE CAKE. No. 3.

Two cups sugar, one cup butter, yolks of five eggs and whites of two
and one cup milk. Thoroughly mix two teaspoonfuls baking powder with
three and one-half cups flour while dry; then mix all together. Bake
in jelly tins.

_Mixture for Filling._--Whites of three eggs, one and one-half cups of
sugar, three tablespoonfuls of grated chocolate, one teaspoonful of
vanilla. Beat together and spread between the layers and on top of the
cake.


COCOANUT CAKE.

Cream together three-quarters of a cup of butter and two of white
sugar; then add one cup of sweet milk, four eggs, whites and yolks
separately beaten, the yolks added first to the butter and sugar, then
the whites; flavor with lemon or vanilla; mix three heaping
teaspoonfuls of baking powder in three cups of sifted flour and add
last; bake in jelly pans.

_For Filling._--Make an icing by beating the whites of three eggs and
a cup of powdered sugar to a stiff froth. When the cake is cooled,
spread a thick layer of this frosting over each cake, and sprinkle
very thickly with grated cocoanut.


COCOANUT AND ALMOND CAKE.

Two and one-half cups powdered sugar, one cup butter, four full cups
prepared flour, whites of seven eggs whisked stiff, one small cup of
milk, with a mere pinch of soda, one grated cocoanut, one-half
teaspoonful nutmeg, the juice and half the grated peel of one lemon;
cream butter and sugar; stir in lemon and nutmeg; mix well; add the
milk and whites and flour alternately. Lastly, stir in the grated
cocoanut swiftly and lightly. Bake in four jelly-cake tins.

_Filling._--One pound sweet almonds, whites of four eggs whisked
stiff, one heaping cup powdered sugar, two teaspoonfuls rose-water.
Blanch the almonds. Let them get cold and dry; then pound in a
Wedgewood mortar, adding rose-water as you go. Save about two dozen to
shred for the top. Stir the paste into the icing after it is made;
spread between the cooled cakes; make that for the top a trifle
thicker and lay it on heavily. When it has stiffened somewhat, stick
the shred almonds closely over it. Set in the oven to harden, but do
not let it scorch.


COFFEE CAKE.

One cup of brown sugar, one cup of butter, two eggs, one-half cup of
molasses, one cup of strong, cold coffee, one teaspoonful of soda, two
teaspoonfuls of cinnamon, one teaspoonful of cloves, one cup of
raisins or currants and five cups of sifted flour. Add the fruit last,
rubbed in a little of the flour. Bake about one hour.


FEATHER CAKE.

One egg, one cup of sugar, one tablespoonful of cold butter, half a
cup of milk, one and one-half cups of flour, one teaspoonful of cream
of tartar, half a teaspoonful of soda. A nice plain cake--to be eaten
while it is fresh. A spoonful of dried apple sauce or of peach sauce,
a spoonful of jelly, the same of lemon extract, nutmeg, cinnamon,
cloves and spice--ground--or half a cupful of raisins might be added
for a change.


ELECTION CAKE.

Three cups milk, two cups sugar, one cup yeast; stir to a batter and
let stand over night; in the morning add two cups sugar, two cups
butter, three eggs, half a nutmeg, one tablespoonful cinnamon, one
pound raisins, a gill of brandy.

Brown sugar is much better than white for this kind of cake, and it is
improved by dissolving a half-teaspoonful of soda in a tablespoonful
of milk in the morning. It should stand in the greased pans and rise
some time until quite light before baking.


CREAM CAKE.

Four eggs, whites and yolks beaten separately, two teacups of sugar,
one cup of sweet cream, two heaping cupfuls of flour, one teaspoonful
of soda, mix two teaspoonfuls of cream of tartar in the flour before
sifting. Add the whites the last thing before the flour and stir that
in gently without beating.


GOLDEN CREAM CAKE.

Yolks of eight eggs beaten to the lightest possible cream, two cupfuls
of sugar, a pinch of salt, three teaspoonfuls of baking powder sifted
well with flour. Bake in three jelly-cake pans. Make an icing of the
whites of three eggs and one pound of sugar. Spread it between the
cakes and sprinkle grated cocoanut thickly over each layer. It is
delicious when properly made.


DRIED APPLE FRUIT CAKE.

Soak three cupfuls of dried apples over night in cold water enough to
swell them; chop them in the morning and put them on the fire with
three cups of molasses; stew until almost soft; add a cupful of nice
raisins (seedless, if possible) and stew a few moments; when cold,
add three cupfuls of flour, one cupful of butter, three eggs and a
teaspoonful of soda; bake in a steady oven. This will make two
good-sized panfuls of splendid cake; the apples will cook like citron
and taste deliciously. Raisins may be omitted; also spices to taste
may be added. This is not a dear but a delicious cake.


CAKE WITHOUT EGGS.

Beat together one teacupful of butter and three teacupfuls of sugar,
and when quite light stir in one pint of sifted flour. Add to this one
pound of raisins seeded and chopped, then mixed with a cup of sifted
flour one-teaspoonful of nutmeg, one teaspoonful of powdered cinnamon
and lastly one pint of thick sour cream or milk in which a teaspoonful
of soda is dissolved. Bake immediately in buttered tins one hour in a
_moderate_ oven.


WHITE MOUNTAIN CAKE No. 1.

Two cups of sugar, two-thirds cup of butter, the whites of seven eggs
well beaten, two-thirds cup of sweet milk, two cups of flour, one cup
of cornstarch, two teaspoonfuls baking powder. Bake in jelly-cake
tins.

_Frosting._--Whites of three eggs and some sugar beaten together not
quite as stiff as usual for frosting; spread over the cake, add some
grated cocoanut, then put your cakes together; put cocoanut and
frosting on top.


WHITE MOUNTAIN CAKE. No. 2.

Cream three cupfuls of sugar and one of butter, making it very light,
then add a cupful of milk. Beat the whites of eight eggs very stiff,
add half of those to the other ingredients. Mix well into four cups of
sifted flour one tablespoonful of baking powder; stir this into the
cake, add flavoring, then the remaining beaten whites of egg. Bake in
layers like jelly cake. Make an icing for the filling, using the
whites of four eggs beaten to a very stiff froth, with two cups of
fine white sugar and the juice of half a lemon. Spread each layer of
the cake thickly with this icing, place one on another, then ice all
over the top and sides. The yolks left from this cake may be used to
make a spice cake from the recipe of "Golden Spice Cake."


QUEEN'S CAKE.

Beat well together one cupful of butter and three cupfuls of white
sugar, add the yolks of six eggs and one cupful of milk, two
teaspoonfuls of vanilla or lemon extract. Mix all thoroughly. To four
cupfuls of flour add two heaping teaspoonfuls of cream of tartar and
sift gently over the cake stirring all the time. To this add one even
teaspoonful of soda dissolved in one tablespoonful of warm water. Mix
it well. Stir in gently the whites of six eggs beaten to a stiff foam.
Bake slowly. It should be put in the oven as soon as possible after
putting in the soda and whites of eggs.

This is the same recipe as the one for "Citron Cake," only omitting
the citron.


ANGEL CAKE.

Put into one tumbler of flour one teaspoonful of cream of tartar, then
sift it five times. Sift also one glass and a half of white powdered
sugar. Beat to a stiff froth the whites of eleven eggs; stir the sugar
into the eggs by degrees, very lightly and carefully, adding three
teaspoonfuls of vanilla extract. After this add the flour, stirring
quickly and lightly. Pour it into a clean, bright tin cake-dish, which
should _not_ be buttered or lined. Bake at once in a moderate oven
about forty minutes, testing it with a broom splint. When done let it
remain in the cake-tin, turning it upside down, with the sides resting
on the tops of two saucers so that a current of air will pass under
and over it.

This is the best recipe found after trying several. A perfection cake.


WASHINGTON LOAF CAKE.

Three cups of sugar, two scant cups of butter, one cup of sour milk,
five eggs and one teaspoonful of soda, three tablespoonfuls of
cinnamon, half a nutmeg grated and two cups of raisins, one of
currants and four cups of sifted flour.

Mix as usual and stir the fruit in at the last, dredged in flour. Line
the cake-pans with paper well buttered. This cake will take longer to
bake than plain; the heat of the oven must be kept at an even
temperature.

[Illustration: MAKING THE PIES.]


RIBBON CAKE.

This cake is made from the same recipe as marble cake, only make
double the quantity of the white part, and divide it in one-half;
put into it a very little cochineal. It will be a delicate pink.
Bake in jelly-cake tins and lay first the white, then the dark, then
the pink one on top of the others; put together with frosting between.
It makes quite a fancy cake. Frost the top when cool.


GOLDEN SPICE CAKE.

This cake can be made to advantage when you have the yolks of eggs
left, after having used the whites in making white cake. Take the
yolks of seven eggs and one whole egg, two cupfuls of brown sugar, one
cupful of molasses, one cupful of butter, one large coffeecupful of
sour milk, one teaspoonful of soda (just even full) and five cupfuls
of flour, one teaspoonful of ground cloves, two teaspoonfuls of
cinnamon, two teaspoonfuls of ginger, one nutmeg and a small pinch of
cayenne pepper; beat eggs, sugar and butter to a light batter before
putting in the molasses, then add the molasses, flour and milk; beat
it well together and bake in a _moderate_ oven; if fruit is used, take
two cupfuls of raisins, flour them well and put them in last.


ALMOND CAKE.

One-half cupful butter, two cupfuls sugar, four eggs, one-half cupful
almonds, blanched--by pouring water on them until skins easily slip
off--and cut in fine shreds, one-half teaspoonful extract bitter
almonds, one pint flour, one and one-half teaspoonful baking powder,
one glass brandy, one-half cupful milk. Rub butter and sugar to a
smooth white cream; add eggs, one at a time, beating three or four
minutes between each. Sift flour and powder together, add to the
butter, etc., with almonds, extract of bitter almonds, brandy and
milk; mix into a smooth, medium batter; bake carefully in a rather hot
oven twenty minutes.


ROCHESTER JELLY CAKE.

One and one-half cups sugar, two eggs, one-half cup butter,
three-fourths cup milk, two heaping cups flour with one teaspoonful
cream of tartar, one-half teaspoonful of soda, dissolved in the milk.
Put half the above mixture in a small shallow tin, and to the
remainder add one teaspoonful molasses, one-half cup raisins (chopped)
or currants, one-half teaspoonful cinnamon, cloves, allspice, a little
nutmeg and one tablespoonful flour. Bake this in same kind of tins.
Put the sheets of cake together, while warm, with jelly between.


FRUIT LAYER CAKE.

This is a delicious novelty in cake-making. Take one cup of sugar,
half a cup of butter, one cup and a half of flour, half a cup of wine,
one cup of raisins, two eggs and half a teaspoonful of soda; put these
ingredients together with care; just as if it were a very rich cake;
bake it in three layers and put frosting between--the frosting to be
made of the whites of two eggs with enough powdered sugar to make it
thick. The top of the cake may be frosted if you choose.


WHIPPED CREAM CAKE.

One cup of sugar and two tablespoonfuls of soft butter stirred
together; add the yolks of two eggs well beaten, then add four
tablespoonfuls of milk, some flavoring, then the beaten whites of the
eggs. Mix a teaspoonful of cream of tartar and half a teaspoon of soda
in a cup of flour, sift it into the cake batter and stir lightly. Bake
in a small whipping-pan. When the cake is cool, have ready half of a
pint of sweet cream sweetened and whipped to a stiff froth, also
flavored. Spread it over the cake while fresh. To whip the cream
easily, set it on ice before whipping.


ROLLED JELLY CAKE.

Three eggs, one teacup of fine sugar, one teacup of flour; beat the
yolks until light, then add the sugar, then add two tablespoonfuls of
water, a pinch of salt; lastly stir in the flour, in which there
should be a heaping teaspoonful of baking powder. The flour added
gradually. Bake in long, shallow biscuit-tins, well greased. Turn out
on a damp towel on a bread-board, cover the top with jelly, and roll
up while warm.


TO CUT LAYER CAKE.

When cutting Layer Cakes, it is better to first make a round hole in
the cake with a knife or tin tube about an inch and a quarter in
diameter. This prevents the edge of the cake from crumbling when
cutting it.

When making custard filling for Layer Cake always set the dish
containing the custard in another dish of boiling water over the fire;
this prevents its burning, which would destroy its flavor.


LAYER JELLY CAKE.

Almost any soft cake recipe can be used for jelly cake. The following
is excellent: One cup of sugar, half a cup of butter, three eggs, half
a cup of sweet milk, two cups of flour, two heaping teaspoonfuls of
baking powder, flavoring.

For white, delicate cake the rule for "Silver Cake" is fine; care
should be taken, however, that the oven is just right for this cake,
as it browns very easily. To be baked in jelly-cake tins in layers,
with filling put between when done.


CUSTARD OR CREAM CAKE.

Cream together two cups of sugar and half a cup of butter; add half a
cup of sweet milk in which is dissolved half a teaspoonful of soda.
Beat the whites of six eggs to a stiff froth and add to the mixture.
Have one heaping teaspoonful of cream of tartar stirred thoroughly
into three cups of sifted flour and add quickly. Bake in a moderate
oven in layers like jelly cake, and, when done, spread custard
between.

_For the Custard._--Take two cups of sweet milk, put it into a clean
suitable dish, set it in a dish of _boiling_ water on the range or
stove. When the milk comes to a boil add two tablespoonfuls of
cornstarch or flour stirred into half a cup of sugar, adding the yolks
of four eggs and a little cold milk. Stir this into the boiling milk
and when cooked thick enough set aside to cool; afterwards add the
flavoring, either vanilla or lemon. It is best to make the custard
first, before making the cake part.


HICKORY NUT OR WALNUT CAKE.

Two cups of fine white sugar creamed with half a cup of butter, three
eggs, two-thirds of a cup of sweet milk, three cups of sifted flour,
one heaping teaspoonful of baking powder sifted through the flour; a
tablespoonful (level) of powdered mace, a coffeecup of hickory nut or
walnut meats chopped a little. Fill the cake-pans with a layer of the
cake, then a layer of raisins upon that, then strew over these a
handful of nuts, and so on until the pan is two-thirds full. Line the
tins with well-buttered paper and bake in a steady, but not quick,
oven. This is most excellent.


CHEAP CREAM CAKE.

One cup of sugar, one egg, one cup sweet milk, two cups flour, one
tablespoonful butter, two heaping teaspoonfuls of baking powder;
flavor to taste. Divide into three parts and bake in round shallow
pans.

_Cream._--Beat one egg and one-half cup sugar together, then add
one-quarter cup flour, wet with a very little milk and stir this
mixture into one-half pint of boiling milk, until thick; flavor to
taste. Spread the cream when cool between the cakes.


SOFT GINGER CAKE.

Stir to a cream one cupful of butter and half a cupful of brown sugar;
add to this two cupfuls of cooking molasses, a cupful of sweet milk, a
tablespoonful of ginger, a teaspoonful of ground cinnamon; beat all
thoroughly together, then add three eggs, the whites and yolks beaten
separately; beat into this two cups of sifted flour, then a
teaspoonful of soda dissolved in a spoonful of water and last, two
more cupfuls of sifted flour. Butter and paper two common square
bread-pans, divide the mixture and pour half into each. Bake in a
moderate oven. This cake requires long and slow baking, from forty to
sixty minutes. I find that if sour milk is used the cakes are much
lighter, but either sweet or sour is most excellent.


HARD GINGERBREAD.

Made the same as "Soft Gingerbread," omitting the eggs and mixing hard
enough to roll out like biscuit; rolled nearly half an inch thick and
cut out like small biscuits, or it can be baked in a sheet or on a
biscuit-tin; cut slits a quarter of an inch deep across the top of the
tin from side to side. When baked and while hot, rub over the top with
molasses and let it dry on.

These two recipes are the best I have ever found among a large variety
that I have tried, the ingredients giving the best proportion for
flavor and excellence.


PLAIN GINGERBREAD.

One cup of _dark_ cooking molasses, one cup of sour cream, one
teaspoonful of soda dissolved in a little warm water, a teaspoonful of
salt and one heaping teaspoonful of ginger; make about as thick as cup
cake. To be eaten warm.


WHITE GINGER BISCUIT.

One cup of butter, two cups of sugar, one cup of sour cream or milk,
three eggs, one teaspoonful of soda dissolved in a tablespoonful of
warm water, one tablespoonful of ginger, one teaspoonful of ground
cinnamon and five cups of sifted flour, or enough to roll out _soft_.
Cut out rather thick like biscuits; brush over the tops, while hot,
with the white of an egg, or sprinkle with sugar while hot.

The grated rind and the juice of an orange add much to the flavor of
ginger cake.


GOLD AND SILVER CAKE.

This cake is baked in layers like jelly cake. Divide the silver cake
batter and color it pink with a little cochineal; this gives you pink,
white and yellow layers. Put together with frosting. Frost the top.

This can be put together like marble cake, first a spoonful of one
kind, then another, until the dish is full.


BOSTON CREAM CAKES.

Put into a large-sized saucepan half a cup of butter and one cup of
hot water; set it on the fire; when the mixture begins to boil, turn
in a pint of sifted flour at once, beat and work it well with a
vegetable masher until it is very smooth. Remove from the fire, and
when cool enough add five eggs that have been well beaten, first the
yolks and then the whites, also half a teaspoonful of soda and a
teaspoonful of salt. Drop on buttered tins in large spoonfuls about
two inches apart. Bake in a quick oven about fifteen minutes. When
done and quite cold, open them on the side with a knife or scissors
and put in as much of the custard as possible.

_Cream for Filling._--Made of two eggs, three tablespoonfuls of sifted
flour (or half cup of cornstarch) and one cup of sugar. Put two-thirds
of a pint of milk over the fire in a double boiler; in a third of a
pint of milk, stir the sugar, flour and beaten eggs. As soon as the
milk looks like boiling, pour in the mixture and stir briskly for
three minutes, until it thickens; then remove from the fire and add a
teaspoonful of butter; when cool, flavor with vanilla or lemon and
fill your cakes.


CHOCOLATE ECLAIRS.

Make the mixture exactly like the recipe for "Boston Cream Cakes."
Spread it on buttered pans in oblong pieces about four inches long and
one and a half wide, to be laid about two inches apart; they must be
baked in a rather quick oven about twenty-five minutes. As soon as
baked ice with chocolate icing, and when this is cold split them on
one side and fill with the same cream as "Boston Cream Cakes."


HUCKLEBERRY CAKE.

Beat a cup of butter and two cups of sugar together until light, then
add a half cup of milk, four eggs beaten separately, the yolks to a
cream and the whites to a stiff froth, one teaspoonful of grated
nutmeg, the same of cinnamon and two teaspoonfuls of baking powder.
The baking powder to be rubbed into the flour. Bub one quart of
huckleberries well with some flour and add them last, but do not mash
them. Pour into buttered pans, about an inch thick; dust the tops with
sugar and bake. It is better the day after baking.


SWEET STRAWBERRY CAKE.

Three eggs, one cupful of sugar, two of flour, one tablespoonful of
butter, a teaspoonful, heaped, of baking powder. Beat the butter and
sugar together and add the eggs well beaten. Stir in the flour and
baking powder well sifted together. Bake in deep tin plate. This
quantity will fill four plates. With three pints of strawberries mix a
cupful of sugar and mash them a little. Spread the fruit between the
layers of cake. The top layer of strawberries may be covered with a
meringue made with the white of an egg and a tablespoonful of powdered
sugar.

Save out the largest berries and arrange them around in circles on the
top in the white frosting. Makes a very fancy dish, as well as a most
delicious cake.


MOLASSES CUP CAKES.

One cup of butter, one of sugar, six eggs, five cupfuls of sifted
flour, one tablespoonful of cinnamon, two tablespoonfuls of ginger,
three teacupfuls of cooking molasses and one heaping teaspoonful of
soda. Stir the butter and sugar to a cream; beat the eggs very light,
the yolks and whites separately, and add to it; after which put in the
spices; then the molasses and flour in rotation, stirring the mixture
all the time; beat the whole _well_ before adding the soda and but
little afterwards. Put into well-buttered patty-pan tins and bake in a
_very moderate_ oven. A baker's recipe.


BAKERS' GINGER SNAPS.

Boil all together the following ingredients: Two cups of brown sugar,
two cups of cooking molasses, one cup of shortening, which should be
part butter, one _large_ tablespoonful of ginger, one tablespoonful of
ground cinnamon, one teaspoonful of cloves; remove from the fire and
let it cool. In the meantime, sift four cups of flour and stir part of
it into the above mixture. Now dissolve a teaspoonful of soda in a
tablespoonful of warm water and beat into this mixture, stir in the
remainder of the flour and make stiff enough to roll into long rolls
about an inch in diameter, and cut off from the end into half-inch
pieces. Place them on well-buttered tins, giving plenty of room to
spread. Bake in a moderate oven. Let them cool before taking out of
the tins.


GINGER COOKIES.

One cup sugar, one cup molasses, one cup butter, one egg, one
tablespoonful vinegar, one tablespoonful ginger, one teaspoonful soda
dissolved in boiling water, mix like cooky dough, rather soft.


GINGER SNAPS.

One cup brown sugar, two cups molasses, one large cup butter, two
teaspoonfuls soda, two teaspoonfuls ginger, three pints flour to
commence with; rub shortening and sugar together into the flour; add
enough more flour to roll very smooth, very thin, and bake in a quick
oven. The dough can be kept for days by putting it in the flour barrel
under the flour, and bake a few at a time The more flour that can be
worked in and the smoother they can be rolled, the better and more
brittle they will be. Should be rolled out to wafer-like thinness.
Bake quickly without burning. They should become perfectly cold before
putting aside.


DOMINOES.

Have a plain cake baked in rather thin sheets and cut into small
oblong pieces the size and shape of a domino, a trifle larger. Frost
the top and sides. When the frosting is hard, draw the black lines and
make the dots with a small brush dipped in melted chocolate. These are
very nice for children's parties.


FANCY CAKES.

These delicious little fancy cakes may be made by making a rich
jumble-paste--rolling out in any desired shape; cut some paste in
thick, narrow strips and lay around your cakes, so as to form a deep,
cup-like edge; place on a well-buttered tin and bake. When done, fill
with iced fruit prepared as follows: Take rich, ripe peaches (canned
ones will do if fine and well drained from all juice) cut in halves;
plums, strawberries, pineapples cut in squares or small triangles, or
any other available fruit, and dip in the white of an egg that has
been very slightly beaten and then in pulverized sugar, and lay in the
centre of your cakes.


WAFERS.

Dissolve four ounces of butter in half a teacup of milk; stir together
four ounces of white sugar, eight ounces of sifted flour and the yolk
of one egg, adding gradually the butter and milk, a tablespoonful of
orange-flour water and a pinch of salt; mix it well. Heat the
wafer-irons, butter their inner surfaces, put in a tablespoonful of
the batter and close the irons immediately; put the irons over the
fire, and turn them occasionally, until the wafer is cooked; when the
wafers are all cooked roll them on a small round stick, stand them
upon a sieve and dry them; serve with ices.


PEACH CAKES.

Take the yolks and whites of five eggs and beat them separately (the
whites to a stiff froth.) Then mix the beaten yolks with half a pound
of pulverized and sifted loaf or crushed sugar, and beat the two
together thoroughly. Fifteen minutes will be none too long for the
latter operation if you would have excellence with your cakes.

Now add half a pound of fine flour, dredging it in a little at a time,
and then put in the whites of the eggs, beating the whole together for
four or five minutes. Then with a large spoon, drop the batter upon a
baking tin, which has been buttered and floured, being careful to have
the cakes as nearly the same size as possible and resembling in shape
the half of a peach. Have a quick oven ready and bake the cakes about
ten minutes, watching them closely so that they may only come to a
light brown color. Then take them out, spread the flat side of each
with peach jam, and stick them together in pairs, covering the outside
with a thin coat of icing, which when dry can be brushed over on one
side of the cake, with a little cochineal water.


CUP CAKES.

Two cups of sugar, one cup of butter, one cup of milk, three cups and
a half of flour and four eggs, half a teaspoonful of soda, large spoon
cream of tartar; stir butter and sugar together and add the beaten
yolks of the eggs, then the milk, then flavoring and the whites. Put
cream of tartar in flour and add last. Bake in buttered gem-pans, or
drop the batter, a teaspoonful at a time, in rows on flat buttered
tins.

To this recipe may be added a cup of English currants or chopped
raisins; and also another variety of cake may be made by adding a half
cup citron sliced and floured, a half cupful of chopped almonds and
lemon extract.


VARIEGATED CAKES.

One cup powdered sugar, one-half cup of butter creamed with the sugar,
one-half cup of milk, four eggs, the whites only, whipped light, two
and one-half cups prepared flour. Bitter almond flavoring, spinach
juice and cochineal. Cream the butter and sugar; add the milk,
flavoring, the whites and flour. Divide the batter into three parts.
Bruise and pound a few leaves of spinach in a thin muslin bag until
you can express the juice. Put a few drops of this into one portion of
the batter, color another with cochineal, leaving the third white. Put
a little of each into small, round pans or cups, giving a light stir
to each color as you add the next. This will vein the cakes prettily.
Put the white between the pink and green, that the tints may show
better. If you can get pistachio nuts to pound up for the green, the
cakes will be much nicer. Ice on sides and top.


CORNSTARCH CAKES.

One cupful each of butter and sweet milk and half a cup of cornstarch,
two cupfuls each of sugar and flour, the whites of five eggs beaten to
a stiff froth, two teaspoonfuls of cream of tartar and one of soda;
flavor to taste. Bake in gem-tins or patty-pans.


SPONGE DROPS.

Beat to a froth three eggs and one teacup of sugar; stir into this one
heaping coffeecup of flour, in which one teaspoonful of cream of
tartar and half a teaspoonful of saleratus are thoroughly mixed.
Flavor with lemon. Butter tin sheets with washed butter and drop in
teaspoonfuls about three inches apart. Bake instantly in a very quick
oven. Watch closely as they will burn easily. Serve with ice cream.


SAVORY BISCUITS OR LADY FINGERS.

Put nine tablespoonfuls of fine white sugar into a bowl and put the
bowl into hot water to heat the sugar; when the sugar is thoroughly
heated, break nine eggs into the bowl and beat them quickly until they
become a little warm and rather thick; then take the bowl from the
water and continue beating until it is nearly or quite cold; now stir
in lightly nine tablespoonfuls of sifted flour; then with a paper
funnel, or something of the kind, lay this mixture out upon papers, in
biscuits three inches long and half an inch thick, in the form of
fingers; sift sugar over the biscuits and bake them upon tins to a
light brown; when they are done and cold, remove them from the papers,
by wetting them on the back; dry them and they are ready for use. They
are often used in making Charlotte Russe.


PASTRY SANDWICHES.

Puff paste, jam of any kind, the white of an egg, sifted sugar.

Roll the paste out thin; put half of it on a baking sheet or tin, and
spread equally over it apricot, greengage, or any preserve that may be
preferred. Lay over this preserve another thin paste, press the edges
together all round, and mark the paste in lines with a knife on the
surface, to show where to cut it when baked. Bake from twenty minutes
to half an hour; and, a short time before being done, take the pastry
out of the oven, brush it over with the white of an egg, sift over
pounded sugar and put it back in the oven to color. When cold, cut it
into strips; pile these on a dish pyramidically and serve.

This may be made of jelly-cake dough, and, after baking, allowed to
cool before spreading with the preserve; either way is good, as well
as fanciful.


NEAPOLITAINES.

One cup of powdered sugar, half a cup of butter, two tablespoonfuls of
lemon juice, three whole eggs and three yolks, beaten separately,
three cups of sifted flour. Put this all together with half a
teaspoonful of soda dissolved in a tablespoonful of milk. If it is too
stiff to roll out, add just enough more milk. Roll it a quarter of an
inch thick and cut it out with any tin cutter. Place the cakes in a
pan slightly greased and color the tops with beaten egg and milk, with
some chopped almonds over them. Bake in a rather quick oven.


BRUNSWICK JELLY CAKES.

Stir one cup of powdered white sugar and one-half cup of butter
together, till perfectly light; beat the yolks of three eggs till very
thick and smooth; sift three cups of flour and stir it into the beaten
eggs with the butter and sugar; add a teaspoonful of mixed spice
(nutmeg, mace and cinnamon) and half a glass of rose-water or wine;
stir the whole well and lay it on your paste-board, which must first
be sprinkled with flour; if you find it so moist as to be
unmanageable, throw in a little more flour; spread the dough into a
sheet about half an inch thick and cut it out in round cakes with a
biscuit-cutter; lay them in buttered pans and bake about five or six
minutes; when cold, spread over the surface of each cake a liquor of
fruit jelly or marmalade; then beat the whites of three or four eggs
till they stand alone; beat into the froth, by degrees, a sufficiency
of powdered loaf sugar to make it as thick as icing; flavor with a few
drops of strong essence of lemon, and with a spoon heap it up on each
cake, making it high in the centre; put the cakes into a cool oven,
and as soon as the tops are colored a pale brown, take them out.


LITTLE PLUM CAKES.

One cup of sugar and half a cup of butter beaten to a smooth cream;
add three well-beaten eggs, a teaspoonful of vanilla extract, four
cups of sifted flour, one cup of raisins and one of currants, half of
a teaspoonful of baking soda dissolved in a little water, and milk
enough to make a stiff batter; drop this batter in drops on
well-buttered tins and bake in a _quick_ oven.