Lo Soni Cake.
Twenty-one pounds of powdered sugar, 13½ pounds of lard or butter; this must be rubbed well for fifteen minutes, and if made with cake machine will take eight or ten minutes; add 6 pints of eggs (rub them a few at a time), 3 quarts water or milk. Dissolve 2 ounces of ammonia in wet part of mixture, 1½ ounces of ground mace, 1 ounce of gelatine. Mix this all together. Next put 1 pound of egg nutrine or 2 teaspoonfuls of egg color; add 24 pounds of strong cake flour, with 1½ ounces cream of tartar. Mix this all together. Mix very light. This is baked in thin pound cake pans; each pan will hold from 7 to 9 pounds; fill three-quarters full, close lid down tight and set in cool oven in heat of about 330 degrees F. Baked, but still hot, take a good egg icing and cool it with some walnuts and sprinkle on top. This cake can be sold for 12 or 14 cents per pound, according to trade.
Genoa Cake.
Sold by the pound.
No. 1.
Five pounds of granulated sugar, 3½ pounds of lard or butter, 40 eggs, 1 ounce ammonia, 4 pounds raisins, 2½ pounds citron, 8 pounds of cake flour; rub sugar to a cream; add slowly few eggs at a time; dissolve ammonia in ¼ gill of cold milk; mix raisins and citron together and add to mixture. Now put in your flour; mix light, and bake in one large pan, greased good and thick; put heavy paper around and put in oven in slow heat of about 330 degrees F. When baked and still hot, put over it a good boiled fondant icing and sprinkle a few chopped nuts over the top. This is a very good cake and will lay for months without getting mouldy or hard. Sold for 12 or 14 cents a pound.