One cup syrup, 1⁄2 cup sugar, 1⁄2 cup sweet milk, 2 tablespoonfuls vinegar, 1⁄2 cup shortening; flour to make moderately thick, and large teaspoonful baking powder.
Quaker Cake.
One cup butter, 3 teaspoonfuls ginger, 5 flour, 1⁄2 cup cider or any spirits, 4 eggs, and a teaspoonful of saleratus, dissolved in a teacup of sweet milk.
Pound Cake.
One cup sugar, 1⁄2 cup best butter, 1⁄2 cup of rich milk or cream, 3 eggs, well beaten, 11⁄2 cups flour, 1 large teaspoonful baking powder, and a teaspoonful ground nutmeg; and beat the whole thoroughly before baking.
Chocolate Cake.—Jelly Cake.
Two cups sugar, 1 cup butter, the yolks of 5 eggs, and whites of 2, 1 cup pure milk, 31⁄2 cups flour, 1 teaspoonful cream of tartar, 1⁄2 teaspoonful bi-carbonate soda, and stir thoroughly before baking.
The following is the mixture for filling.
Whites of 3 eggs, 11⁄2 cups sugar, 3 tablespoonfuls of grated chocolate, and 1 teaspoonful extract vanilla. Beat well together, and spread between each layer and on top the cake.
[Jelly cake may be made the same way, using jelly instead of chocolate.]