4 eggs, I cup of sugar, i cup of flour. Beats the whites stiff, then the sugar must be well beaten into the whites, add next the yolks well beaten, i teaspoonful cream tartar, ^-2 teaspoonful soda, dissolved in 2 tablespoonfuls of cold water, lastly the flour. SPONGE CAKE, No. 5. One cup sugar, one cup flour sifted, with one teaspoonful of baking powder, three egg!«, whites and yolks beaten separately. Mix sugar and yolks together -, add flour, then whites, beaten stiff, two tablespoonfuls of cold water. Salt and flavoring. Mrs. W. a. Thompson. SPONGE CAKE, No. 6. 3 eggS| ij^ cups sugar, }4 cup cold water, i teaspoonful cream tartar, j4 teaspoonful soda, a little salt, 2 cups flour. This is nice baked in layers with jelly filling. Emily E. Hanscom. TEA CAKE. 3 eggs, 2 cups sugar, i cup of sweet milk, 2 teaspoons soda, fi cup shortening, scant, 2 cups flour, salt, j4 teaspoon all kinds of spice, }4 teaspoon each lemon and vanilla ; put raisins in last and beat well. This improves with age. Mrs. Foster Thompson. CAKE. 15 VELVET CAKE, No. i. 2j^ cups sugar, i cup butter, 4 eggs, 3 cups pastry flour, i cup water, i teaspoonful cream tartar, ^ teaspoonful soda ; lemon or vanilla. Beat butter and sugar till creamy, dissolve soda in water, sift cream tartar in flour, add flour and water to sugar and butter, beat well ; beat yolks and whites separately, then beat them to- gether and stir into cake . Beat three minutes. Bake one hour. Margaret F. Longfellow. VELVET CAKE, No. 2. I lb. flour, I lb. sugar, J^ lb. butter, 4 eggs, i teaspoonful creim tarrar;*^ teaspoonful soda, i tc^gup cold-water, flavor. Beat sugar and butter to a white cream. Put soda in water, cream tartar in flour, add to the butter and sugar the flour, then the water. Beat eggs thoroughly and add the last thing. Mrs. C. E. Inglee. LADY CAKE. J^ cup butter, 2 cups sugar, J^ cup milk, 3 cups flour, 6 eggs (whites), I teaspoonful baking powder, i teaspoonful flavor. Beat butter to a cream, add sugar gradually, then essence and milk, whites of eggs beaten stiff, next flour in which the baking powder has been mixed. Bake in one large tin or two smali ones. Mrs. E. E. Stoddard. DEACON CAKE. 1/4 cups sugar, ^ cup butter, fz ciip milk, 2 cups flour, 3 eggs, ij4 teaspoonfuls baking powder. Beat butter and sugar to a cream, add yolks well beaten, milk, then flour and powder, thoroughly mixed, lastly the whites of eggs well beaten. Bake ^ hour. WHITE CAKE. I cup butter, 2 cups sugar, ^yi cups flour, 5 eggs, i cup milk, I teaspoonful cream tartar, i J^ teaspoonfuls soda ; lemon and salt. 16 MACHIAS COOK BOOK. WHITE MOUNTAIN CAKE. 2 cups sugar, y^ cup butter (scant), 3 cups flour, 2 eggs, i cup milk, 2 teaspoon fuls cream tartar, i teaspoonful soda. Stir all to- gether without separating eggs, putting soda in milk, cream tartar in flour. I, 2, 3, 4 CAKE. I cup butter, 2 cups sugar, 3 cups flour, 4 eggs, i cup milk^ 2 teaspoonfuls cream tartar, i teaspoonful soda ; salt and lemon. DAYTON CAKE. 1 cup butter, 2 cups sugar, 5 eggs, ^ cup milk, i teaspoonful cream tartar, y^ teaspoonful soda, 3 cups flour ; lemon or spice. Mrs. E. J. VosE. BUTTERCUP CAKE. Whites of 3 eggs beaten to a stiff froth, i cup sugar, J^ cup but- ter, ^ cup milk, \y^ cupsfljur, i teaspoonful soda, 2 teaspoonfuls cream of tartar, ^ teaspoonful salt, vanilla. FROsrrniG the same. Beats yolks of three eg^i thoroughly, add 2 teaspoonfuls sugar» put on cake while hot. Mrs. Julia S. Dow, Indian River. SAND CAKE. 2 cups of brown or yellow sugar, ^ of a cup of butter, yolks of 4 eggs, white of i egg, i cup of sour milk, 2j^ cups of flour, i tea- spoonful soda, 3 teaspoonfuls of cinnamon, 2 teaspoonfuls cloves^ I teaspoonful allspice. This makes 4 layers, put together with white frosting. Mrs. S. a. Chase, Campbells, Cal. MAGIC CAKE.

AI-modernized reading of the original text

4 eggs, I cup of sugar, i cup of flour. Beats the whites stiff, then the sugar must be well beaten into the whites, add next the yolks well beaten, i teaspoonful cream tartar, ^-2 teaspoonful soda, dissolved in 2 tablespoonfuls of cold water, lastly the flour. One cup sugar, one cup flour sifted, with one teaspoonful of baking powder, three eggs, whites and yolks beaten separately. Mix sugar and yolks together -, add flour, then whites, beaten stiff, two tablespoonfuls of cold water. Salt and flavoring. Mrs. W. a. Thompson. 3 eggs, ij^ cups sugar, }4 cup cold water, i teaspoonful cream tartar, j4 teaspoonful soda, a little salt, 2 cups flour. This is nice baked in layers with jelly filling. Emily E. Hanscom. TEA CAKE. 3 eggs, 2 cups sugar, i cup of sweet milk, 2 teaspoons soda, fi cup shortening, scant, 2 cups flour, salt, j4 teaspoon all kinds of spice, }4 teaspoon each lemon and vanilla ; put raisins in last and beat well. This improves with age. Mrs. Foster Thompson. VELVET CAKE, No. i. 2j^ cups sugar, i cup butter, 4 eggs, 3 cups pastry flour, i cup water, i teaspoonful cream tartar, ^ teaspoonful soda ; lemon or vanilla. Beat butter and sugar till creamy, dissolve soda in water, sift cream tartar in flour, add flour and water to sugar and butter, beat well ; beat yolks and whites separately, then beat them together and stir into cake . Beat three minutes. Bake one hour. Margaret F. Longfellow. VELVET CAKE, No. 2. I lb. flour, I lb. sugar, J^ lb. butter, 4 eggs, i teaspoonful cream tartar,*^ teaspoonful soda, i teacup cold water, flavor. Beat sugar and butter to a white cream. Put soda in water, cream tartar in flour, add to the butter and sugar the flour, then the water. Beat eggs thoroughly and add the last thing. Mrs. C. E. Inglee. LADY CAKE. J^ cup butter, 2 cups sugar, J^ cup milk, 3 cups flour, 6 eggs (whites), I teaspoonful baking powder, i teaspoonful flavor. Beat butter to a cream, add sugar gradually, then essence and milk, whites of eggs beaten stiff, next flour in which the baking powder has been mixed. Bake in one large tin or two smali ones. Mrs. E. E. Stoddard. DEACON CAKE. 1/4 cups sugar, ^ cup butter, i cup milk, 2 cups flour, 3 eggs, ij4 teaspoonfuls baking powder. Beat butter and sugar to a cream, add yolks well beaten, milk, then flour and powder, thoroughly mixed, lastly the whites of eggs well beaten. Bake ^ hour. WHITE CAKE. I cup butter, 2 cups sugar, 3 cups flour, 5 eggs, i cup milk, I teaspoonful cream tartar, i J^ teaspoonfuls soda ; lemon and salt. WHITE MOUNTAIN CAKE. 2 cups sugar, y^ cup butter (scant), 3 cups flour, 2 eggs, i cup milk, 2 teaspoon fuls cream tartar, i teaspoonful soda. Stir all together without separating eggs, putting soda in milk, cream tartar in flour. I, 2, 3, 4 CAKE. I cup butter, 2 cups sugar, 3 cups flour, 4 eggs, i cup milk, 2 teaspoonfuls cream tartar, i teaspoonful soda ; salt and lemon. DAYTON CAKE. 1 cup butter, 2 cups sugar, 5 eggs, ^ cup milk, i teaspoonful cream tartar, y^ teaspoonful soda, 3 cups flour ; lemon or spice. Mrs. E. J. VosE. BUTTERCUP CAKE. Whites of 3 eggs beaten to a stiff froth, i cup sugar, J^ cup butter, ^ cup milk, 1 i/2 cups flour,i teaspoonful soda, 2 teaspoonfuls cream of tartar, ^ teaspoonful salt, vanilla. FROSTING the same. Beat yolks of three eg^i thoroughly, add 2 teaspoonfuls sugar, put on cake while hot. Mrs. Julia S. Dow, Indian River. SAND CAKE. 2 cups of brown or yellow sugar, ^ of a cup of butter, yolks of 4 eggs, white of i egg, i cup of sour milk, 2j^ cups of flour, i teaspoonful soda, 3 teaspoonfuls of cinnamon, 2 teaspoonfuls cloves, 1 teaspoonful allspice. This makes 4 layers, put together with white frosting. Mrs. S. a. Chase, Campbells, Cal. MAGIC CAKE.

Machias Cook Book