The century cook book

"Watermelon Cake. For the white part, stir to a cream two cupfuls of sugar, with one of butter; then stir in one cupful of sweet milk ; mix two teaspoonfuls of cream tartar, and one of soda, with three and one-half cupfuls of flour; stir in with the other ingredients; then add the beaten whites of eight eggs. For the red part: One cupful of red sugar, and one-half cupful of butter, stirred to a cream, add onethird cupful of sweet milk, two cupfuls of flour, in which I20 Cake has been mixed one teaspoonful of cream-tartar, and a half teaspoonful of soda; then the beaten whitesof four eggs, and a cupful of small seedless raisins. Have an oval, or round baking pan, put a layer of the white dough in the bottom, then all the red in the middle, and the rest of the white dough around the sides and on top; bake in a moderate oven. You can use a baking pan with a tube if preferable. Andalusian Cake. Beat three eggs for five or six minutes; add a cupful of fine granulated sugar, and beat two or three minutes longer; then stir in one cupful of flour, a teaspoonful of baking powder and to suit the taste; bake at once in a quick oven. Raisin Cake. Beat together one cupful of butter, with two of sugar, add a cupful of molasses, three well beaten eggs, one cupful of buttermilk, one of stoned raisins, five Almonds and RaiBins. ^f flour, One and one-half teaspoonfuls of soda, two of cinnamon, two of cloves, one grated nutmeg, stir well together and bake as you would fruit cake. Dried Cherry Cake. Beat to a cream one cupful of sugar with one-half cupful of butter, add one-half cupful of sour milk, one cupful of dried cherries, one teaspoonful of soda, spice to taste, and flour enough to make a stiff batter; bake in paper lined tins in a moderate oven for about one hour. Measured Pound Cake. Four cupfuls of flour, three ^t^^^^g^^ of sugar, two of butter, one and one-half ^g|^^*T^f^|k of sweet milk, nine eggs, two teaspoon- "''^tl*^'^ ' '*^ * fuls of baking powder; beat the butter Pound Cake. and sugar together, stir in the milk, then the yolks of the eggs well beaten, next sift in the flour and baking powder together, and last of all stir in the whites, beaten to a stiff froth. Bake in a moderate oven for about forty-five minutes. Cake 121 French Cake. Beat three eggs and one and one-half cupfuls of sugar to a cream, add one-half cupful of soft butter, and beat from three to five minutes longer, put in a cupful of sweet milk and beat again, measure off three cupfuls of flour and add to it two teaspoonfuls of cream of tartar and one of soda, sift twice and add in two parts to the mixture, stirring in thoroughly each time, line a round baking pan with buttered paper and bake in a moderate oven. A nice addition to this cake is a large cupful of nut meats or two cupfuls of raisins or currants. This cake is fully as good if made two or three days before using.