Take: Sugar, 3 cupfuls; butter, 1 cupful; flour, 4 cupfuls; soda, 1½ teaspoonfuls; essence of lemon, 1 teaspoonful; nutmeg, ½ (grated); sour cream, 2 cupfuls.
Stir three cups of sugar and one of butter together thoroughly; add two cupfuls of sour cream, one and a half teaspoonfuls of soda dissolved in a little cold water, a teaspoonful of essence of lemon, and half a grated nutmeg; pour all this into the middle of four cupfuls of flour. Mix together quickly and thoroughly, and bake at once.
Cup Cake.
Recipe No. 1.
Take: Sugar, 2 cupfuls; butter, 1 cupful; eggs, 4; flour, 3 cupfuls; baking powder, 1 teaspoonful; essence of almond, to taste.
Beat one cup of butter and two of sugar to cream; then add four eggs, whites and yolks beaten separately, and three cupfuls of flour; flavor with almond to taste, and at last, just before putting into the oven, add one teaspoonful of baking powder. Bake in a quick oven, either in cups or pans.
Cup Cake.
Recipe No. 2.
Take: Sugar, 3 teacupfuls; butter, 1½ cupfuls; eggs, 3; flour, 6 cupfuls; essence of lemon, or rose-water, to taste; soda, 1 teaspoonful; milk, 1 cupful.
Stir three teacupfuls of sugar and one and a half of butter to a cream; beat three eggs to a froth, and stir them into the sugar and butter, together with three cupfuls of flour; flavor to taste with essence of lemon or rose-water. Dissolve a teaspoonful of soda in a cupful of milk, strain it into the cake, and then add three more cupfuls of flour, with three teaspoonfuls of cream-tartar. Mix well, and bake immediately either in cups or pans.
Currant Cake.
Take: Flour, 1 lb.; butter, ½ lb.; sugar, ¾ lb.; currants, ½ lb.; eggs, 4; cinnamon, 1 teaspoonful; soda, ½ teaspoonful; ½ a lemon.