Dr. M'Millan's formulas and domestic guide

Sift I pint of yellow corn meal and half a pint wheat flour, into which first put a tea-spoonful of baking powder and a small spoonful salt, i grated nutmeg, i table-spoonful ground cinnamon, put ^ pound granulated sugar and half a pound of butter together. Beat 8 eggs very light, and add to the butter and sugar alternately with the meal, a little at a time, and a half cup of milk, and have a dish or pan well buttered. Bake in a moderate oven. It takes a long time to bake. LINCOLN CAKE. Rub I pound sugar and ^ pound butter together, and add the yolks of 6 well beaten eggs, 2 cupfuls sour cream, with i tea-spoonful soda dis- solved in a little boiling water and stirred into it just before adding to the cake I tea-spoonful each of nutmeg and cinnamon, and i pound of sifted flour, I table-spoonful rose water, half a pound of citron cut and dredged with flour, and lastly the whites of the eggs, which must be beaten very stiff before being added. Then beat all thoroughly together and bake in square shallow pans. WHITE AND YELLOW MOUNTAIN CAKE. Two cups sugar ^ cup butter, whites of 7 eggs well beaten, ^ cup sweet milk, 2 cups flour, I cup corn-starch, 2 tea-spoons baking powder. Bake in jelly-cake tins. Frosting : Whites of 3 eggs and some sugar, beaten together, not quite as stiff as for frosting, spread over the cakes together. Put cocoanut or frosting for the top. Yellow mountain : Yolks of 10 eggs, i cup of butter, 2 of sugar, i of milk, 3 of flour, i tea-spoon soda, 2 of cream of tartar. JELLY CAKE. One cup milk, half cup chocolate, half cup sugar, yolk i egg, tea-spoonful corn-starch. Mix well together, and boil until quite thick. When cold put between the layers, as for jelly-cake, with the addition of a little butter. Water can be used instead of milk. Also by taking half of the cake, and putting chocolate in to make it a dark brown, this will alternate layers of the remaining whites. Makes a very nice cake. Frosting can be made brown by adding chocolate after sugar has been mixed with the eggs. FRUIT CAKE FROM DOUGH. Two cups sugar, i cup butter, i pint dough, 2 eggs, I tea-spoonful soda, as much fruit as you wish, spices to suit the taste, use flour enough to make it as stiff as common fruit cake. Set in a warm place to rise for i hour. Bake in a moderate oven. MARBLE CAKE. Light part. — White sugar one and one-half cups, butter one-half cup, sweet milk one-half cup, soda one-half tea-spoonful, cream of tartar i tea-spoonful, whites of 4 eggs, flour two and one-half cups. Beat the eggs and sugar together. Mix the cream of tartar with the flour and dissolve the soda in the milk. Dark part. — Brown sugar i cup, molasses one-half cup, sour milk one-half cup, soda one-half tea-spoonful, flour browned two and one-half cups, yolks of 4 eggs, cloves and cinnamon ground, each one-half tea-spoonful. Ingredients mixed same as the light part ; when both are prepared, put in the cake pan alternate layers of each, or put them in spots on each other, making what is called leopard cake, until all is used ; then bake as usual. FRUIT CAKE WITHOUT EGGS. One cup of brown sugar, i of sour milk, i of raisins, 2 of flour, 4 table-spoonfuls of melted but- ter, I tea-spoonful each of cinnamon, cloves, nutmeg and soda.