The New century cook book

Just enough for one loaf, or a good layer cake. One cup sugar, two-thirds cup butter, one and one-half cups flour, four eggs, one tablespoon milk, one scant teaspoon baking powder, cream butter and sugar, add yolk of eggs, beat until very light. Beat the whites to a stiff froth and mix the baking powder with the flour. Add a little of the flour to the cake mixture, then the milk; then beat in alternately the whites of the eggs and the flour, part at a time. Mrs. H. N. Mudge. Pound Cake. One pound of sugar, one pound of flour, three-fourths pound of butter, eight eggs. Butter and sugar beaten to cream, eggs beaten one at a time, then altogether to a froth. Mrs. Russell. Pound Cake. One pound flour, one pound white sugar, one pound butter beaten to a cream, ten eggs (whites and yolks beaten separate- New Century Cook Book. ly), one cupful sweet milk, one teaspoonful soda, two teaspoonfuls cream of tartar, one nutmeg; flavor with lemon and rose; bake in moderate oven one and one-half hours. Mrs. I. N. Danforth. Pork Cake. One pound salt pork chopped very fine, one-half pint boiling water, one cup molasses, two cups brown sugar, one cup chopped raisins (or more if desired), plenty spices, four cups flour, one teaspoonful soda dissolved in water and added at the last. Bake in a loaf until thoroughly done. Mrs. Wilbur. Scotch Cake. One-half pound sugar, one-half pound flour, six ounces butter, five eggs, one-half pound raisins or citron; beat the eggs separately; flavor with rose water. Mrs. C. H. Thayer. Dolly Varden. One heaping cup butter, two heaping cups sugar, four eggs, two and one-half cups flour, two-thirds cup milk, two teaspoons Dr. Price's baking powder; put one-half of this mixture in a pan, add one tablespoon molasses, one large cup raisins, stoned and chopped; one-fourth pound citron sliced fine, one teaspoon cinnamon, one-half teaspoon cloves and allspice each; grate in a little nutmeg; add one teaspoon flour. This makes three layers. Filling. — One pound raisins and one-half pound figs chopped fine; mix with jelly; water may be used. Mrs. Sauer. Jam Cake. Three eggs, three-fourths of a cup of butter, one and onehalf cups sugar, one-half cup sour milk, one teaspoonful soda, one and one-half cups flour, one cup currants, two ounces citron cut fine, one cup blackberry jam, one teaspoonful allspice, one teaspoonful cinnamon, one teaspoonful nutmeg. E. A. Stearns. Ginger Cake. One cup New Orleans molasses, one cup sugar, one cup butter or drippings, one cup sour milk, three cups flour, three eggs, two teaspoons soda, two tablespoons ginger, one teaspoon each cinnamon and cloves, one-half nutmeg. Bake in layers, put together with powdered sugar. Mrs. Merriell, New Century Cook Book. Cake Without Butter. One cup sugar, two eggs, one-half cup boiling water, one cup flour, two teaspoons baking powder, vanilla to taste. Mix sugar and eggs together, then add water and flour. Mrs. Russell. Molasses Layer Cake. One-half cup brown sugar, one-half cup molasses, one-half cup sour milk, one tablespoon butter, yolks of two eggs, onehalf teaspoon cinnamon, cloves, allspice, one teaspoon soda, flour. Frosting. — Whites of two eggs, one cup of brown sugar, one teaspoon ginger. Mrs. Ellen Green. Prince of Wales Cake.