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

Metropolitan Cake.

One and one-half pounds sugar, 1 pound lard, 7 eggs, 1 pint milk, ⅓ ounce soda, 2 pounds cake flour, ⅔ ounce cream of tartar, flavor with lemon.

Take sugar and lard, rub to a cream. Add the eggs. Next take the milk. Dissolve the soda in the milk, mix together. Take your sieve, put over bowl, put flour and cream of tartar in it. Sieve through, mix and bake in large lunch cake pans in heat about 575 degrees F. When baked and cooled, jelly the side with fine currant jelly or any other good jelly. Dip them in cocoanut chopped fine. Keep them on a pan. Take a paper cornet, fill with vanilla and chocolate icing, more vanilla than chocolate. Put two round rings on top. These cakes are very good. Sold for two cents apiece, or three for five cents.