Add sifted flour till as thick as buckwheat batter 8 or 10 hours rising. Cook either in muffin rings or pour directly on the griddle in thin cakes. Powdered sugar and ground cinnamon served with the cakes will improve them. NO. 2. Sweet milk i pint. Eggs 2. Butter a piece the size of an egg. Salt a tea-spoonful. Gr ham and common flour of each one-half, to make them as thick as common cake batter. Bake them in muffin rings or without them on a hot griddle. Choice and light. LEMON CAKE. Sugar 3 cups. Butter I cup. Eggs 5. Lemons i. Milk I cup. Flour 4 cups. Rub the sugar and butter to a cream with the yolks of the eggs, then the milk and well beaten 200 DOMESTIC GUIDE. white of the eggs, then sift in some of the flour, stirring well, then thejuice and grated rind of the lem- on, finishing with adding the balance of the flour. Bake in shallow pans for one-half or three-fourths of an hour. SPONGE CAKE. Eggs 4. White sugar i cup. Flour 3 cups. Sweet milk ^ cup. Baking powder i large tea-spoonful. Ext. lemon, vanilla or nutmeg i tea-spoonful. Salt a small pinch. Beat the eggs well, then beat in the sugar and add the milk, flavoring and salt. Put the baking- powder into the flour, sift and stir in and beat all well together, put into the pans and bake in a quick oven. It will be very light and spongy. NO. 2. Sugar I cup. Flour I cup. Eggs 2. Sweet milk 4 table-spoonfuls. Soda y^ tea-spoonful. Cream of tartar i tea-spoonful or baking powder I large tea-spoonful. These cakes take their name from their resem- blance to a sponge, both in lightness and tough- ness if properly made and properly baked, as they are quite tough, notwithstanding their lightness, as no shortening is used. BAKER S DIVISION. 20I NO. 3. Sugar ^ pound, and put into it J^ tumbler of cold water and bring it to a boil to form a clear syrup. When cool, having beaten the yolks and whites of eggs separately, add the yolks, stirring them well, flavor with the peel of a lemon and add the juice of the same, add the whites of the eggs and then sift in yi pound of flour. It is claimed this cake will keep much longer than usual on the account of boiling the sugar. NO. 4. White sugar i pound. Eggs 10. Flour one-half pound. • Juice of I lemon. Rind of I lemon. Break the ^g^ into the sugar and thoroughly beat together, and then the flour, lemon juice, etc. Beautiful is the word of description. CRULLERS. Sweet milk i quart. Sugar I y^ pints. Flour one-half pint. Baking powder 3 tea-spoonfuls. Nutmeg, or cinnamon, or a little of both if pre- ferred. Mix all together nicely, and then sift in as much more flour as will allow it to roll out, but they are better not to be made very stiff. Have the lard hot when they are put in. 202 DOMESTIC GUIDE. DOUGHNUTS. Sour milk 3 cups. Soda I tea-spoonful. Eggs 2. Sugar I yi, cups. Baking powder i tea-spoonful. Salt I tea-spoonful. Nutmeg I grated. Melted butter or melted lard from the kettle 2 table-spoonfuls. Flour about 2 quarts. ✪ Sponge Cake

AI-modernized reading of the original text

Add sifted flour till as thick as buckwheat batter 8 or 10 hours rising. Cook either in muffin rings or pour directly on the griddle in thin cakes. Powdered sugar and ground cinnamon served with the cakes will improve them. NO. 2. Sweet milk i pint. Eggs 2. Butter a piece the size of an egg. Salt a tea-spoonful. Graham and common flour of each one-half, to make them as thick as common cake batter. Bake them in muffin rings or without them on a hot griddle. Choice and light. LEMON CAKE. Sugar 3 cups. Butter I cup. Eggs 5. Lemons i. Milk I cup. Flour 4 cups. Rub the sugar and butter to a cream with the yolks of the eggs, then the milk and well beaten white of the eggs, then sift in some of the flour, stirring well, then thejuice and grated rind of the lemon, finishing with adding the balance of the flour. Bake in shallow pans for one-half or three-fourths of an hour. SPONGE CAKE. Eggs 4. White sugar i cup. Flour 3 cups. Sweet milk ^ cup. Baking powder i large tea-spoonful. Ext. lemon, vanilla or nutmeg i tea-spoonful. Salt a small pinch. Beat the eggs well, then beat in the sugar and add the milk, flavoring and salt. Put the bakingpowder into the flour, sift and stir in and beat all well together, put into the pans and bake in a quick oven. It will be very light and spongy. NO. 2. Sugar I cup. Flour I cup. Eggs 2. Sweet milk 4 table-spoonfuls. Soda y^ tea-spoonful. Cream of tartar i tea-spoonful or baking powder I large tea-spoonful. These cakes take their name from their resemblance to a sponge, both in lightness and toughness if properly made and properly baked, as they are quite tough, notwithstanding their lightness, as no shortening is used. NO. 3. Sugar ^ pound, and put into it J^ tumbler of cold water and bring it to a boil to form a clear syrup. When cool, having beaten the yolks and whites of eggs separately, add the yolks, stirring them well, flavor with the peel of a lemon and add the juice of the same, add the whites of the eggs and then sift in yi pound of flour. It is claimed this cake will keep much longer than usual on the account of boiling the sugar. NO. 4. White sugar i pound. Eggs 10. Flour one-half pound. • Juice of I lemon. Rind of I lemon. Break the ^g^ into the sugar and thoroughly beat together, and then the flour, lemon juice, etc. Beautiful is the word of description. CRULLERS. Sweet milk i quart. Sugar I y^ pints. Flour one-half pint. Baking powder 3 tea-spoonfuls. Nutmeg, or cinnamon, or a little of both if preferred. Mix all together nicely, and then sift in as much more flour as will allow it to roll out, but they are better not to be made very stiff. Have the lard hot when they are put in. DOUGHNUTS. Sour milk 3 cups. Soda I tea-spoonful. Eggs 2. Sugar I yi, cups. Baking powder i tea-spoonful. Salt I tea-spoonful. Nutmeg I grated. Melted butter or melted lard from the kettle 2 table-spoonfuls. Flour about 2 quarts.

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Dr. M'Millan's formulas and domestic guide