One cup of yeast, three eggs well beaten, one quart of warm milk, one quart of sifted flour, salt, a large spoonful of butter well beaten; let it rise. Pour into greased muffin rings and bake.
DELICATE CAKE
Two eggs, two cups of sugar, half a cup of butter, one cup of sweet milk, three cups of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda. Bake in squares.
LITTLE DROP CAKES
Half a pound of sugar, four eggs, half a pound of flour; quarter of a pound of butter.
CREAM CAKES
Boil a cup of butter with a half pint of water; while it is boiling, stir in two cups of sifted flour; let it cool, and when cool, add five eggs well beaten, and a quarter of a spoonful of soda dry. Drop this mixture with a teaspoon on tins and bake in a quick oven.
FOR THE INSIDE OF THE CAKES
Take a pint of milk, one-half a cup of flour, one cup of sugar and two eggs. Boil the milk and flour together, add the eggs and sugar; flavor the custard with lemon. Now, you must take the first or outside cakes, and split each one gently, so as to place in it the cream or custard, which must be cold before you introduce it. Put into each cake about a teaspoonful of the cream. These are delicious. One-half this quantity makes a large dishful of cakes.
ANOTHER CREAM CAKE WITH CRUST AND CREAM