The housekeeper's companion

Beat the yolks of the eggs, flour and sugar together, until it is smooth and light, beat the whites of the eggs to a high froth, then beat all together until well mixed; one teaspoonful of cream of tartar, and half a teaspoonful of soda sifted dry into the flour. Butter a square tin pan, line it with paper, and put in the mixture more than an inch deep; bake in a moderate oven. Loaf Cake.— One pound of butter beaten to a cream, two pounds of sugar rolled fine, three pounds of sifted wheat flour, six well beaten eggs, three teaspoonfuls of powdered saleratus dissolved in a little hot water, one tablespoonful of ground cinnamon, and half a nutmeg grated; add one pound of currants, well washed and dried, one pound of raisins stoned and cut in two; work the whole together, divide it in three loaves, put them in buttered basins, and bake one hour in a moderate oven. French Tea Cake. — Beat ten eggs to a high froth, dissolve half a teaspoonful of volatile salts in a little hot water, let it stand to cool, then put it to the eggs and beat for ten minutes; add four ounces of powdered loaf sugar, and the same of sifted flour; beat them well together, line square tin pans with buttered paper, put in the cake mixture nearly an inch deep, and bake in a quick oven. When served, cut it in squares. Drop Cakes. — Beat eight eggs very light with one pound of powdered sugar and twelve ounces of flour; flavor with lemon or rose, and half a nutmeg, grated; if the mixture is not beat enough the cakes will run into each other; make them in small, oblong cakes, on sheets of paper; grate sugar over each, bake in a moderate oven; when done, take them from the paper with a knife. Wedding Cake. — One pound of flour, nine eggs, the whites and yolks beaten separately, one pound of butter beaten to a cream, one pound of sugar, one teacupful of molasses, nutmegs grated, or ground mace, one ounce, one teaspoonful of ground allspice, one teaspoonful of cinnamon and a gill of brandy ; beat this mixture well. Having picked, washed and dried three pounds of currants, and stoned, and cut in two, three pounds of raisins, strew half a pound of flour over them, mix it well through and stir them with a pound of citron cut in strips into the cake. Line round tin pans with buttered paper, put the mixture in an inch and a half or two inches deep, and bake in a moderate oven an hour and a half or two hours. See directions for icing a cake. Plum Cake. — Make a cake of two cupfuls of butter, two cupfuls of molasses, one cupful of sweet milk, two eggs well beaten, one teaspoonful of powdered saleratus, dissolved with a little hot water, one teaspoonful of ground mace or nutmeg, one teaspoonful of ground allspice, a tablespoonful of cinnamon and a gill of brandy; stir in flour to make a batter as stiff as may be stirred easily with a spoon, beat it well until it is light, then add two pounds of raisins stoned, and cut in two, two pounds of currants, picked, washed and dried, and half a pound of citron, cut in slips. Bake in a quick oven. This is fine, rich cake, easily made and not expensive.