Book of American Baking / A Practical Guide Covering Various Branches of the Baking Industry, Including Cakes, Buns, and Pastry, Bread Making, Pie Baking, Etc.

by Various

Butter Cakes.

• 6 lbs. Flour.
• 6 oz. Butter.
• 6 oz. Sugar.
• 1½ oz. Soda.
• 3 oz. Cream of Tartar.
• Milk.

The above is for the famous “butter cakes” sold in the dairy restaurants in New York and other large cities. The milk should be added gradually to make a medium stiff dough. Roll out very thin—about ½ inch—and cut tea biscuit size. Dock and then bake on hot plate both sides.