One and one-half cups sugar, half cup of butter, three eggs, half cup of milk, and two heaping cups of sifted flour, with two teaspoonfuls of baking powder. Bake in three layers, and put together with a boiled frosting to which a cupful of chopped nuts or raisins may be added.
DELICATE CUP CAKE
Take two eggs, beaten separately, one cup of sugar, one cup of rich milk, two cups of flour, and teaspoonful of vanilla. Make according to general directions; bake in patty pans, or gem irons.
RAISED FRUIT CAKE
Take one cup of light bread dough when ready for the pans, put into a dish, and work into it one-half cup of oil or butter, one egg well beaten, one cup of sugar, one-half cup of milk, one and one-half cups of flour, and lastly one cup of English currants or seedless raisins, chopped fine. Turn into an oiled bread tin, let rise in a warm place for about an hour and a half, or until light, then bake for nearly an hour in a moderate oven.
FROSTING FOR CAKE
Beat the white of one egg until stiff, add a teaspoonful of lemon-juice, then gradually add one scant cup of powdered sugar; beat very hard; flavor as desired. To color it a delicate pink, add a little currant or strawberry juice; a yellow tint may be obtained by grating orange or lemon rind, and using two tablespoonfuls of the juice, first straining through a cloth.
BOILED FROSTING
Without stirring boil one cupful of sugar and two tablespoonfuls of water in a saucepan until clear; then pour it upon the stiffly beaten white of an egg, stirring well together, and spread over the cake with a knife, which dip frequently into cold water.