Cream Cake.—Half pint cream, one tablespoon butter rubbed into one tablespoon flour. Put the cream on the fire. When it boils stir in the butter and flour mixed, add half a tea cup sugar, two eggs very light, flavor with vanilla. Spread between cakes, and frost or sugar top of cake to please fancy.
Cinnamon Cake.—Take two cups of brown sugar, one cup of butter, three-quarters cup of milk, half cup of vinegar, four eggs, large tablespoon of cinnamon, four cups of flour, one teaspoon of soda, two teaspoons cream tartar, mix all but vinegar and soda, then add vinegar, then soda, bake in large tin or patty pans.
Currant Cake.—Take two pounds of flour, half a pound of butter rubbed in the flour, half a pound of moist sugar, a few caraway seeds, three or four tablespoonfuls of yeast, and a pint of milk made a little warm. Mix all together, and let it stand an hour or two at the fire to rise; then beat it up with three eggs and a half pound of Put it into a tin, and bake two hours in a moderate oven.
Cup Cake.—Cream half a cup of butter, and four cups of sugar by beating; stir in five well-beaten eggs; dissolve one teaspoonful of soda in a cup of good milk or cream, and six cups of sifted flour; stir all well together, and bake in tins.
Delicate Cake.—Mix two cups of sugar, four of flour, half cup butter, half cup sweet milk, the whites of seven eggs, two teaspoons cream tartar, one teaspoon soda, rub the cream tartar in the flour and other ingredients, and flavor to suit the taste.
Delicious Swiss Cake.—Beat the yolks of five eggs and one pound of sifted loaf sugar well together; then sift in one pound of best flour, and a large spoonful of anise seed; beat these together for twenty minutes; then whip to a stiff froth the five whites, and add them; beat all well; then roll out the paste an inch thick, and cut them with a molded cutter rather small; set them aside till the next morning to bake. Rub the tins on which they are baked with yellow wax; it is necessary to warm the tins to receive the wax; then let them become cool, wipe them, and lay on the cakes. Bake a light brown.
Doughnuts.—One and a half cup of sugar; half cup sour milk, two teaspoons soda, little nutmeg, four eggs, flour enough to roll out.
Drop Cake.—- To one pint cream, three eggs, one pinch of salt, thicken with rye till a spoon will stand upright in it, then drop on a well buttered iron pan which must be hot in the oven.
Drop Cookies.—Whites of two eggs, one large cup of milk, one cup of sugar, one-half cup of butter, two teaspoonfuls baking-powder, flavor with vanilla, rose, or nutmeg; flour enough for thick batter, beat thoroughly, drop in buttered pans, dust granulated sugar on top, and bake with dispatch.
Fruit Cake.—Take one pint each of sour milk and sugar, two eggs, half pint melted butter, two teaspoons even full of soda, dissolve in milk flour enough to roll out into shape, and fry in hot lard.