A NICE CUP-CAKE RICH ENOUGH FOR ANY COMPANY
Take one cup of butter and three of sugar; work this to a cream. Beat five eggs separately; then stir in five cups of sifted flour; add a cup of sour cream and a teaspoonful of soda; flavor with a glass of wine and a little nutmeg. Bake in a quick oven in round tins, and ice while it is warm.
CUP CAKES
One cup of butter, three cups of sugar, five cups of flour, one cup of milk, three eggs, one teaspoonful of soda, a little brandy.
TEACUP CAKE WITHOUT EGGS
One cup of butter, two cups of sugar, one cup of sour cream, or thick milk, a teaspoonful of saleratus dissolved in hot water, a gill of brandy, half a grated nutmeg, a teaspoonful of essence of lemon, or the yellow rind of a grated lemon; stir in flour until the batter is as thick as pound cake, and bake an inch deep in a buttered basin.
LITTLE JESSIE’S CAKE
Two cups of fine sugar, one cup of butter, one cup of sweet milk, four cups of flour, six eggs. Flavor with a glass of wine or brandy, with a nutmeg grated into it. Add a cup of currants.
NICE AND CHEAP JUMBLES. NO EGGS
One cup of butter, two cups of sugar, one cup of clabber, a teaspoonful of soda stirred into the clabber, a little grated orange or lemon peel, and a good quart of sifted flour. Roll it, and cut in rounds with a hole in the middle, and bake in a quick oven. If you wish, sprinkle sugar over them, and stick strips of citron in each cake when you place them in the baking pan. They are quite nice. Instead of clabber, you can use sweet milk and yeast powder in the flour.