Whortleberry Cake.—Prepare the batter just like Sally Lunn, then stir in one coffee-cup of whortleberries rolled in flour the last thing before putting into the oven. If the berries are not well floured, they will sink to the bottom of the cake and be worthless. Stir them in gently and quickly. Bake half an hour. Very good for breakfast or tea.
Olic Cake.—Three pounds of flour, five eggs, three quarters of a pound of butter, one and a half pints of milk, one pound of sugar, and one penny’s worth of bakers’ yeast; beat and knead well and put to rise; knead over every time it rises,—say three times a day for three days,—using as little flour as possible at each kneading. After the first rising, keep it in the cellar or a cool place. When ready for use, break off small bits, flatten with the hand, and lay a bit of citron on them; then roll into a ball and fry in boiling lard, like doughnuts. Roll in sugar after they are fried. This is a Dutch receipt, and, if properly made, very fine. We have never fried these cakes, but often make a large bowlful in cold weather, and keep it on the ice a fortnight at a time, using as we want it, kneading it every day an hour before tea, and using it for biscuits instead of cake. Let it stand a short time to rise, then bake. They are very light and tender.
Nice little Cakes.—Whites of six eggs left from Spanish cream, three and a half cups of flour, two cups sugar, one small cup butter, one cup milk, one teaspoonful soda, and two of cream of tartar. Flavor to taste.
Queen Charlotte’s Cake.—One pound of flour, one of sugar, one of raisins (Sultana or stoneless raisins are the best), one half-pound butter, four eggs, one gill brandy, one gill wine, one gill cream, half a nutmeg, half-teaspoonful each cloves and cinnamon. Bake in one loaf.
Lemon Cake.—Two cups of flour, two of sugar, six eggs, six table-spoonfuls of butter, four of milk, two teaspoonfuls of cream of tartar sifted with the flour, and one teaspoonful of soda. Beat all well together, and bake in two loaves. For the jelly to use with it, take three fourths of a pound of sugar, one fourth of a pound of butter, six eggs, the rind of three lemons grated, and their juice. Beat the sugar, butter, and eggs thoroughly together, and set in a dish of hot water until heated, then add the grated lemon and juice; stir till thick enough and quite smooth, then split the cake and put this jelly in while warm. It is very delicious.
Molasses Drop Cake.—One cup of molasses, half a cup of butter or lard, half a cup of water, three cups of flour, two teaspoonfuls of ginger, one teaspoonful of soda. Beat well together, and drop with a spoon on a buttered pan or in muffin-rings. Bake quickly.
Chicago Fruit Cake.—One and one fourth pound flour, six eggs, one pound sugar, half-pint of milk, three fourths pound butter, one pound raisins, two teaspoonfuls soda, half a gill molasses, three teaspoonfuls mace, one teaspoonful cloves, one of cinnamon, one of allspice, one of nutmeg. Beat the yelks and whites of eggs separately, and beat the cake well before baking.
Cider Cake.—Two pounds of flour, one pound of butter, one and a quarter-pound of sugar, one pound of raisins (stoned), five eggs, two teaspoonfuls of soda (only even full), a teaspoonful of cloves, cinnamon, and half a nutmeg, and one pint of cider. Put in the soda the last thing.
Snow-flake Cake.—Half a cup of butter, two cups of sugar, four of flour, one of sweet milk, three eggs well beaten, one table-spoonful cream of tartar, half a teaspoonful of soda; or, if you use prepared flour, use no soda or cream of tartar. Bake the cake in shallow jelly-cake pans; while baking, grate two fresh cocoa-nuts carefully, and spread over each cake, as it comes from the oven, a thin frosting, and then sprinkle thickly with the grated nut. Three layers of cake make one cake. This receipt will make two loaves.
Cocoa-nut Cake.—One coffee-cup butter, two and a half sugar, four and a half of flour, whites of nine eggs beaten stiff, half a cup of milk, two cocoa-nuts grated, one small teaspoonful soda, two of cream of tartar. Save out a saucer of grated cocoa-nut to sprinkle on the frosting after the cake is baked.