SWEET CREAM CAKE.—One large egg, beaten very light, one cup sugar beaten with egg till light as cream, one cup thick, sweet cream, one half spoon salt, one and one half cups flour, one teaspoonful baking powder. Flavor with lemon. Beat continuously while mixing. Bake either in layers or as a loaf cake.—M. E. Cooper.
SILVER OR GOLD CAKE.—Three fourths cup butter, one and one half cups sugar, one half cup cold water, with one half teaspoon of soda dissolved in it, two and one half large cups of flour sifted with one level teaspoon of cream of tartar (or use two level teaspoons of baking powder and omit the soda and cream of tartar) and lastly the flavoring and stiffly beaten whites of eight eggs. Cream butter and sugar until light and smooth, add water but do not stir, then beat in the flour and beat five minutes. Cut in the whites and bake in a greased funnel loaf cake tin in a moderate oven forty minutes or until done when tested with a broom straw. For gold cake add the beaten yolks of eight eggs to the creamed butter and sugar and omit the whites and use scant measure of flour. Ice the gold cake with white boiled frosting.—Mrs. Whitehead.
CORN STARCH CAKE.—Two cups sugar, one cup butter, one cup of sweet milk, two cups flour, one cup corn starch, whites of seven eggs, one and one half teaspoons of baking powder. Flavor.—Contributed.
JELLY ROLL.—One cup sugar, three eggs well beaten, one cup flour, one teaspoon baking powder, one half cup boiling water added last, one half teaspoon lemon or vanilla, pinch of salt. Spread in well buttered dripping pans. When done turn out, spread with jelly and roll quickly. Makes two rolls.—Contributed.
BREAD CAKE.—Three cups bread sponge, one cup lard or butter, one pound raisins, two cups sugar, two eggs, one teaspoon soda in a little water, nutmeg and spices. Mix, raise until light and bake in one loaf.
MOCHA CAKE.—Bake a sponge cake mixture in two round layer cake pans and spread smoothly between the layers and on the outside with Mocha cream. Wash one half cup of butter, then beat to a cream and add slowly enough thick syrup to sweeten. Make syrup as follows: Cook together one cup of sugar and one half cup of clear, strong coffee until a thick syrup is formed; cool before using. (New and delicious.)
MOCHA ICING.—One quarter pound chopped almonds, blanched, put in oven to dry, one half cup of butter, eight tablespoons of icing sugar, one tablespoon of brandy or whisky; mix butter and sugar to a paste, then add almonds and whisky.
PARIS STICKS.—Three cupfuls of chopped almonds, two and one half cupfuls of pulverized sugar, the whites of five eggs beaten to a stiff froth, the grated rind of two lemons. Mix the ingredients and roll out on pulverized sugar, cut into strips an inch wide and put into paraffined pans. Bake in a slow oven. Excellent.
SUNSHINE CAKE.—Whites of seven eggs, yolks of five eggs, one third teaspoon cream of tartar, one cup sugar, one cup of flour, a little salt and vanilla. Beat whites stiff, add salt and cream of tartar, add sugar, then beaten yolks, then flour which has been sifted several times. Flavor and bake in a funnel tin.—Contributed.
MOCK ANGEL FOOD.—One cup sweet milk, bring to boiling point, one cup flour, one cup sugar, three teaspoons of baking powder. Sift dry ingredients together four times, add warm milk and stir well then fold in beaten whites of two eggs. Flavor. Bake in angel cake tins.—Contributed.