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

Cup Cake, No. 1.

Two and one-half pounds of sugar, 1½ pounds lard or butter, 15 eggs, 1 quart milk, 1 ounce soda, 4½ pounds flour, 2 ounces cream of tartar, flavor with vanilla.

Take sugar and lard, rub to a cream. Next add the eggs, mix. Take the milk. Dissolve the soda in the milk, mix together. Take your sieve, put over the bowl. Put your flour in and cream of tartar. Sieve through, mix and bake in heat of 500 degrees F. These cakes are baked in large lunch cake pans. When baked and cooled, ice with vanilla and chocolate, and sell at two cents each, or three for five cents.

Cup Cake, No. 2.
Small Mixture.

One pound sugar, ½ pound lard or butter, 7 eggs, 1 quart milk, ½ ounce soda, 2 pounds flour, 1 ounce cream of tartar, flavor with vanilla.

This mixture is made and baked in the same way as Cup Cake No. 1, only difference is, no icing. Put, say, about ten or twelve currants in each pan and bake in same heat as Cup Cake No. 1.