Dr. M'Millan's formulas and domestic guide

CURRANT CAKE. One half cup butter, i of sugar, 2 eggs, half cup milk, I ^2 cups flour, i ^ tea-spoons baking powder, I cup well washed currants, stirred in the last thing. BUFFALO CREAM CAKE. One egg, i cup of sugar, i table-spoonful butter, two-thirds cup of milk, i table-spoonful baking powder, i tea-spoonful vanilla, one and two-thirds cups of flour, salt, and bake as for jelly cake, in 3 layers. Cream for above. — Heat I pint of milk and add to it I table-spoonful of corn starch, dissolved in a little milk, 2 eggs, i cup sugar, all beaten together. Boil until it thickens. Split the cake when cold and fill with cream. MARBLE SPICE CAKE. Three-fourths pound of flour, well dried, i pound white sugar, one-half pound of butter, whites of 14 eggs, i table-spoonful of cream of tartar mixed with the flour. When the cake is mixed, take out about a tea-cupful of batter, and stir into it i tea-spoonful of cinnamon, i of mace, 1 of cloves, 2 of spice and i of nutmeg. Fill your mould about an inch deep with the white batter, and drop into this in several places, a spoonful ot the dark mixture, then put in another layer of white and add the dark as before. Repeat this until your batter is all used up. This makes one large cake. LEMON LAYER CAKE. Two cups sugar, one-half cup of butter, 3 cups flour, 3 eggs, 2 tea-spoonfuls baking powder. Jelly. — One cup sugar, i ^^'g, i table-spoonful butter, the grated rind and juice of I lemon. All boiled till thick. LEMON CAKE. Twelve eggs, one and one-half pounds sugar, three-fourths pound of flour ; grate the outside of 2 lemons with the inside of i, or add i glass of wine with 3 tea-spoonfuls of essence of lemon. NO. 2. Three cups of sugar, i of butter, I of milk, 4 ot flour, 5 eggs. Stir the butter and eggs to a cream. Beat the eggs separately, the whites to a stiff froth. Dissolve one-half tea-spoonful soda in the milk. Mix all together. Sift the flour and put in by degrees, and add the juice and grated rind of a lemon. LEMON JELLY CAKE. Two cups sugar, three-fourths cup of butter, i cup of milk, 3 of flour, 2 tea-spoonfuls baking powder, 4 eggs. Bake in layers. Jelly. — Take 2 lemons, pulp and peel, i coffeecup of sugar, piece of butter the size of an ^gg and 2 eggs. Mix and boil till clear. ICE CREAM CAKE. One cup of sugar, 2 eggs, one-half cup sweet milk, one and one-half cups of flour, piece of butter the size of an ^%g, 3 tea-spoonfuls of baking powder. Cream for cake. — One cup of sweet milk, 3 teaspoonfuls powdered sugar, i table-spoonful of corn starch, boil until thick. Flavor with vanilla. CHOCOLATE CAKE. One cup of butter, 2 cups sugar, i cup sweet milk, 5 eggs, three and one-half cups of flour, three and one-half tea-spoonfuls baking powder. Save out the white of i ^gg for frosting. Flavor with vanilla. Bake in 4 thick layers. Frosting. — One cup sugar, water enough to dissolve it ; boil this very thick ; while hot, pour over the beaten white of i ^%%y and at the same time stir briskly until thick. Add 2 sticks of German sweet chocolate grated fine, and spread over the cake immediately. Have all the cakes baked so the frosting can be used as soon as made, for it hardens very quickly. NO. 2.