Royal baker and pastry cook

Wine Cake. — 1 cup butter, 2 cups sugar, 2 cups flour, 1/2 teaspoon Royal Baking Powder, 1 gill wine, 3 eggs. Rub butter and sugar to light cream, add eggs, 1 at a time, beating 5 minutes after each addition; add flour sifted with powder, and wine; mix into medium, firm batter; bake in shallow square cake-pan, in moderate oven, 40 minutes; when taken from oven carefully ice with transparent icing. Marbled Cake.— This is made in separate batters, a dark and a light one. For the dark one, take 3/4 cup butter, 1 cup brown sugar, 2 1/4 cups flour, 1 teaspoon Royal Baking Powder, yolks of 4 eggs, 1/4 cup milk, 1 teaspoon each extract cinnamon, cloves, and allspice. For the light one take 1/4 cup butter, 1 cup sugar, 2 1/4 cups flour, 1 teaspoon Royal Baking Powder, whites of 4 eggs, 3/4 cup milk, 1 teaspoon extract lemon. Both batters are made by rubbing the butter and sugar to a cream, adding the eggs, beating a few minutes, then adding the flour, sifted with the powder, the extracts and milk, and mixing into smooth batter, rather firm. Have a paperlined tin; with a spoon drop the two batters alternately into it, and bake in a rather quick oven 35 minutes. Minnehaha Cake. — 1/2 cup butter, 1 1/2 cups sugar, 3 eggs, 1 cup milk, 2 1/4 cups flour, 2 teaspoons Royal Baking Powder, 1 teaspoon vanilla. Mix dry ingredients. Cream butter and sugar, add beaten yolks and vanilla, then, alternately, the milk and flour. Beat well, and bake in 3 layers in quick oven. Put to¬ gether with fruit filling (see Cake Fillings). Nut Cake. — 1/2 cup butter, 1 1/2 cups sugar, 3 eggs, 2 1/4 cups flour, 1 1/4 teaspoons Royal Baking Powder, 1/4 cup milk, 1 cup of any meats of nuts preferred or at hand. Rub the butter and sugar to a light, white cream; add the eggs, beaten a little, then the flour, sifted with the powder; mix with the milk and nuts into a rather firm batter, and bake in a paperlined tin, in a steady oven, 35 minutes. Molasses Cake. — 1 cup butter, 1 cup brown sugar, 1/2 cup molasses, 1 cup milk, 1 1/2 pints flour, 1 1/2 teaspoons Royal Baking Powder, 1 egg. Rub smooth the butter and sugar ; add the milk, egg, and molasses; stir in flour, sifted with the powder; mix into a consis¬ tent batter, and bake in cake-tin 40 minutes. Spice Cake. — 1 cup butter, 1 cup brown sugar, 1 pint flour, 2 teaspoons Royal Baking Powder, 1 teaspoon each caraway and corian¬ der seeds, 1 teaspoon each extract nutmeg, cinnamon, and ginger, 1 cup milk. Sift flour, sugar, and powder together; rub in butter; add milk, seeds, and extracts; mix smooth into batter of medium thickness; fill greased patty-pans 1/2 full; bake in hot oven 8 or 10 minutes. Delicate Spice Cake. — 1/2 cup melted butter, 1/2 cup sugar, 2 1/4 cups flour, 1 egg, 1/2 cup molasses, 1 cup milk, 2 scant teaspoons Royal Baking Powder, 1 tablespoon vinegar, 1 tablespoon mixed ground spice, pinch salt. Beat egg, add milk. Add mixed, flour, baking pow¬ der and salt, spice, sugar, melted butter, molasses, and vinegar. Bake in two shallow pans in quick oven.