Coffee Cake.
Take: Flour, 2½ lbs.; brown sugar, 9 oz.; butter, 14 oz.; molasses, 1 pt.; cold strong coffee, 1 pt.; stoned raisins, cut in two, 2½ lbs.; citron, 1 lb.; mace, cinnamon, and ginger, 2 teaspoonfuls each; cloves and allspice, 1 teaspoonful each; soda, dissolved in a little of the coffee, 2 even teaspoonfuls.
Rub the sugar and butter together, add the molasses, coffee and flour alternately, leaving a pint of flour in which to rub the fruit, then the soda, and lastly the fruit. Bake slowly about an hour.
Cornstarch Cake.
Take: Sugar, 2 cupfuls; butter, 1 cupful; milk, 1 cupful; eggs, 3; soda, 1 teaspoonful; flour, 2 cupfuls; cornstarch, 1 cupful; cream-tartar, 2 teaspoonfuls.
Stir two cupfuls of sugar and one of butter to a cream; add one cup of milk, three eggs, whites and yolks beaten separately, and one teaspoonful of soda, dissolved in a little hot water; then stir in two cupfuls of flour, and one cupful of cornstarch, with two teaspoonfuls of cream-tartar sifted through them. Bake in small tins, and eat fresh.
Cream Cake.
Recipe No. 1.
Take: Sugar, ¾ lb.; butter, ½ lb.; eggs, 7; flour, 1½ lbs.; nutmeg, 1; cream, ½ pt.
Take half a pound of butter and three quarters of a pound of sugar, and stir together till very white; beat seven eggs, the whites and yolks separately, and stir them into the cake, then add a grated nutmeg, and a pound and a half of sifted flour; just before putting it into the pans, add half a pint of sweet cream, and a pound of seeded raisins. Bake in a quick oven.