The New century cook book

One cup sugar, one tablespoon butter, three-fourths cup of milk, one egg, one large teaspoon of baking powder, flour enough to thicken, New Century Cook Book. Sally Lunn. One cup sugar, two eggs, butter size of an egg, one pint of flour, one cup sweet milk, one and one-half teaspoon baking powder, one pint berries. Mrs. H. N. Mudge. Poverty Cake. One egg, one-half cup sugar, one- half cup molasses, one-half cup butter, one-half cup milk and salt to suit, one cup chopped raisins, one teaspoon saleratus, flour to thicken. Mrs. Henry Nickerson. Sour Milk Cake. Three pounds flour, two pounds brown sugar, one pound lard and butter (half of each), one pint molasses, one quart sour milk, three eggs, two teaspoons soda, one tablespoon salt, two pounds raisins, two pounds currants, three-fourths pound citron, spice of all kinds. This makes four loaves. The longer it is kept the nicer it is. .Mrs. H. N. Mudge. A Nice, Plain Cake. One cup sugar, one-half cup sweet milk, two tablespoons butter, one teaspoon cream tartar, one-half teaspoon soda, one egg. Mrs. A. Pierce. 1860 Black Cake. One cup of molasses, one cup of sugar, one cup of lard, one cup sour milk, one teaspoon cloves, cinnamon, and nutmeg one teaspoon soda, add raisins, currants and citron. Roxbury Cake. Three cups of sugar, two cups sweet milk, one cup butter, three eggs, one nutmeg, one-half pound of raisins, two teaspoons cream tartar, one teaspoon soda. Mrs. Pierce. French Cream Cake. Three eggs, one cup sugar, one and one-half cups flour, one heaping teaspoonful baking powder, two tablespoonfuls cold water, flavor with lemon and bake in three layers. Cream. — Stir into two-thirds of a pint of milk while boiling two tablespoonfuls of cornstarch moistened with a little cold milk, one egg beaten with two-thirds of a cup of sugar. Flavor with almond. Cocoanut added to the cream is a great addition New Century Cook Book. and if it is sprinkled over the frosting makes a very nice loaf of cake. Every Day Cup Cake. Two cups sugar, whites of four eggs, one cup sweet milk, three cups of flour, two-thirds cup of butter, flavor to taste. Blackberry Cake. Five eggs, two and one-half cups sugar, one and one-half cups butter; mix well together, and add two large cups of blackberry jam, one cup buttermilk, one dessertspoonful soda, four cupfuls browned flour, one teaspoonful cloves (ground), one allspice, one tablespoonful cinnamon, one and one-half pounds citron. Miss Clara Devin. Cream Cake. Eight eggs, half a pound of butter, three-fourths of a pound of flour, one pint of warm water. Stir the butter into the water, set it on the fire in a saucepan, and slowly bring it to a boil, stirring it often. When it boils, put it in the flour, boil one minute, stirring all the while; take from the fire, turn into a deep dish, and let it cool. Beat the eggs very light, and whip into this cooled paste, first the yolks, then the whites. Drop, in great spoonfuls, upon buttered paper, taking care not to let them touch or run into each other, and bake ten minutes.