Machias Cook Book

out in squares, turn up ends, put in spoonful of mixture, turn over each side (not close together) and bake. This will make from 15 to 20 cakes. Mrs. Foster Thompson, DEWEY CAKE. I cup sugar, ys cup butter, j4 cup sweet milk, ij^ cups floiir^ ij4 teaspoonfuls baking powder, salt and flavoring. Beat butter and sugar to a cream, sift baking powder and flour together, then add just a little milk to the sugar and butter, till it beats up smootri and white, then a little more milk, then flour till you have it all beaten well ; whites of two eggs and extract. Nuts or fruit can be used if desired. Bake quickly. Mrs. G. H. Foster. DOVER CAKE. Rub 2 large spoonfuls of butter into i heaping cupful of white sugar, I egg, i cupful sweet milk, i teaspoon soda, 2 teaspoonfuls of cream tartar, 2 cups flour. Bake in deep pan. ROLL JELLY CAKE, No. i. 4 eggs, I cup sugar, i cup fl mr, i teaspoonful cream tartar, Yz teaspoonful soda, salt. This makes two cakes spread thinly on long pans. As soon as baked turn from tins ; spread jelly on and roll up immediately. Mrs. Chas. F. Foss. ROLL JELLY CAKE, No. 2. 3 eggs, I cup sugar, i cup flour, i teaspoonful cream tartar, yi teaspoonful soda, i tablespoon milk or 4 eggs and no wetting. ELLIS JELLY ROLL, No. 3. 3 eggs, I cup sugar, i cup flour, small teaspoonful cream tartar ; J4 teaspoonful soda dissolved in 2 tablespoonfuls milk ; beat all well together. Bake in baker pan ; when baked spread with jelly and roll. I find it nice to turn the cake on paper, sprinkled with sugar. After the roll is cold cut a little off of each end, and it is then ready for use. Mrs. G. W. Hathaway, East Machias, Me. GOLD CAKE. Yolks of 4 eggs or yolks of 3 and i whole egg, i cup sugar, J^ cup butter, )^ cup milk, i teaspoonful cream tartar, y^ teaspoonful soda, 2 cups flour (scant) ; lemon and salt. Mrs. G. H. Foster. MRS. B.*S CAKE. 2 cups powdered sugar, 1 cup butter, 4 eggs, i cup sweet milk, 3 cups pastry flour, J^ cup corn starch, 2 teaspoonfuls baking powder, 2 teaspoonfuls lemon or vanilla. Mrs. W. H. Bowker, Brookline, Mass. A CHEAP WHITE CAKE. Cream yi cup of butter with i cup sugar, add whites of 2 eggs beaten to a stiff froth, J^ cup milk, i ^ cups flour, i teaspoonful cream tartar, J^ teaspoonful soda, and flavor. Mrs. S. F. Beverly. WALNUT CAKE. i^ cups sugar, the whites of 4 eggs well beaten, )4 cup butter, cream this together, then put in 2 J^ cups flour ; then add ^ cup sweet milk with i teaspoonful cream tartar, and y^ teaspoonful soda put in the milk, beat this well and last put in ^ pound walnuts, cut up with a knife. Mrs. Haiti e Gardner. ANNA'S BLUEBERRY CAKE. }^ cup butter, i cup sugar, 2 eggs, i cup milk, i teaspoonful soda, 2 teaspoonfuls cream tartar, ly^ cups flour, i pint blueberries, DRIED APPLE CAKE. 3 cups of dried or evaporated apples, soak over night in cold water, chop very fine and put over the fire with 3 cups of syrup, or molasses, and stew until soft, but not pulpy. When cold mix with them 3j^ cups of flour, i cup butter, 3 eggs, i cup sugar, i teaspoon soda, 2 teaspoonfuls of cream tartar, salt and spice ; raisins and currants may be added if desired. Addie Gray, Wesley, Me. NICE ONE EGG CAKE. I cup sugar (scant), Yi cup shortening, ^3 cup water, i egg, 2 teaspoonfuls cream tartar, i of soda, flour and flavor. SCRIPTURE CAKE. 1 cup of butter, Judges, v. 25 ; 2 cups of Sugar, Jeremiah, \'i, 20; 3^ cups of sifted flour, i Kings, iv. 22 ; 2 cups of raisins, i Samuel, xxx. 12 ; 2 cups of figs, i Samuel, xxx. 12 ; 1 cup of