Temperance cook book

One cupful of butter, two of sugar, one cupful of new milk, four cupfuls of flour, whites of eight eggs, two cupfuls of hickorynut kernels, one teaspoonful of lemon extract, three teaspoonfuls of Equity baking-powder. Add the nuts last. NUT CAKE. Two cupfuls of sugar, one cupful of butter, three cupfuls of flour, one cupful of cold water, four eggs, three teaspoonfuls of Equity baking-powder, two cupfuls of kernels of hickorynuts, or white walnuts, carefully picked out, and added last of all. WHITE FRUIT CAKE. Whites of twelve eggs, one cupful of butter, two cupfuls of sugar, two pounds of almonds, one pound of citron, one cocoanut, one lemon, juice and grated rind, orange peel and rose water, three teaspoonfuls of Equity baking-powder, five cups of flour. ALMOND CAKE. Beat the yolks of twelve eggs to a froth, with twc cups of powdered sugar, beat the whites of the eggs, and stir into the yolks and sugar; add gradually, one quart of sifted flour, with three teaspoonfuls of Equity baking-powder, half pound of blanched almonds, pounded, with rose water, beat well and add three tablespoonfuls of thick, sweet craam; bake in long tin pan and frost. QUEEN CAKE. BBeat one pound butter to a cream, with a tablespoonful of rose water then add one pound of fine white sugar, ten eggs beaten very light, one and one-fourth pounds of flour, beat the cake well together; then add one half pound of shelled almonds, blanched and beaten to a paste; bake one hour in a good oven.. BRIDE'S CAKE. (No. 1.) One pound of powdered sugar, fourteen ounces of flour, seven ounces of butter, three tablespoon fuls of sweet milk, whites of sixteen eggs, two small teaspoonfuls of Equity baking-powder, flavor with bitter almonds or rose water. First, mix butter and sugar, then milk, then flour and eggs, alternately, and add baking-powder last. BRIDE'S CAKE. (No. 2.) Whites of twelve eggs, three cups of powdered sugar, small cup of butter, a cup of sweet milk, four small cups flour, half cup of corn starch, two teaspoonfuls of Equity baking-powder, flavor with rose, or almond. LADY CAKE. One pound of powdered sugar, three-fourths of a pound of sifted flour, six ounces of butter, the whipped whites of ten eggs. Flavor with bitter almonds, and bake in square, not very deep tins. Flavor the frosting with vanilla. The combination is very pleasant. SILVER CAKE. Two cups of sugar, three-fourths cup of butter, one cup of sweet milk, three and one-half cups of flour, three small teaspoonfuls of Equity baking-powder, one teaspoonful of vanilla, whites of eight eggs, beaten stiff. GOLD CAKE. The same as Silver Cake using the yolks. CUP CAKE. Two cups of white sugar, one cup of butter, three-fourths of a cup of sweet milk, three cups of flour, one teaspoonful of soda two teaspoonfuls of cream-tartar; flavor with lemon. Beat the butter and sugar, to a cream, add the beaten yolks, next the milk with the soda dissolved in it, the flour with the cream-tartar. Beat fifteen minutes and add the whites just before baking. If made according to rule, this cake will be equal to rich pound cake. BEAUTIFUL CAKE.