SUNSHINE CAKE.
Yolks of eleven eggs, two cups of sugar, one cup of butter, one cup of milk, one teaspoonful cream tartar, one-half teaspoonful of soda, three cups of sifted flour, one teaspoonful of vanilla.
ELECTION CAKE. (ONE HUNDRED YEARS OLD.)
From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President State
Board and Lady Manager.
Four pounds flour; two pounds butter; two and one-half pounds sugar; two and one-half pounds raisins; one-half pound citron; one-half ounce mace; tumbler of brandy; one pint yeast; one and one-half pint milk; eight eggs. Add to the yeast one pint of milk; then beat in smoothly three pints of flour. Take all the flour and half the sugar and butter (when beaten to a cream); add the milk and yeast and make a dough a little softer than bread. When raised very light, add remainder of ingredients and let it rise again. When very light put into pans. Bake in moderate oven one hour.
CONNECTICUT ELECTION CAKE.
From MRS. VIRGINIA T, SMITH, of Connecticut, Alternate Lady Manager.
Two pounds best pastry flour; one pound shortening (half butter and half lard); one pound and two ounces sugar; whites of two eggs; one nutmeg; half a pound of raisins (loose Muscatels); quarter teaspoon of mace; one tablespoon of lemon juice; one tablespoon extract of orange; half teaspoon salt; half a compressed yeast cake, and two ounces of citron. Work the shortening and sugar to a cream; then rub half of it into the flour; dissolve the yeast cake in a little warm water; mix the flour and yeast with sufficient milk (about one and a half pints that has been scalded and cooled) to make a batter about like graham bread; work with the hands for at least twenty minutes; make at night and set in a moderately warm room to rise; in the morning add the remainder of the shortening and sugar; work again with the hands, as when first made, for fifteen or twenty minutes, and set to rise again. Seed and cut the raisins, grate the nutmeg and sprinkle that and the mace over the raisins. When the cake is light, add first the lemon juice, then extract of orange and whites of eggs, well beaten; stir in fruit well floured: dip into three pans, buttered and lined with paper. Let it stand until it begins to rise—it will come up very quickly in the oven if it has been twice well raised. Have oven hot enough to check the rising after it has reached the top of the pans; after it begins to brown, check the fire and let it bake rather slowly the remainder of the time. Whole time, one hour and a quarter.
ALMOND CREAM CAKE.
From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President
Board of Lady Managers.