DARK CAKE.—One cup sugar, one cup butter and lard mixed, three eggs, one half cup black molasses, one cup cold coffee, one level teaspoon soda, two pounds raisins, flour to thicken. Bake in moderate oven.—Mrs. W. C. Lynch.
DARK COFFEE CAKE.—One cup sugar, pinch of salt, one cup shortening (butter and lard) one cup cold coffee, one cup sour cream or milk (add that ingredient), three fourths cup molasses, two level teaspoonfuls soda dissolved in warm water, cloves, cinnamon, allspice and nutmeg to suit the taste, one pound raisins, and flour enough to make a nice batter. Nuts may also be used if desired.—Mrs. W. S. Davidson.
RAISIN CAKE.—Four eggs, one cup butter, two cups brown sugar, three cups flour, one cup sour milk, one teaspoon soda, dissolved in very little water, one small teaspoon each of cinnamon, cloves and allspice, one half teaspoon vanilla. This is very nice used as a layer cake with carmel icing.—Mrs. Aaron J. Bessie.
COFFEE CAKE.—One cup sugar, one cup butter, one cup coffee, one cup molasses, one teaspoon soda, one teaspoon cinnamon, one teaspoon allspice, one half teaspoon cloves, nutmeg and lemon essence. Four cups flour, one half pound raisins.—Mrs. Mary Harvey.
FRUIT SPICE CAKE.—One scant cup butter, one cup brown sugar, one fourth cup molasses, whites of three eggs, yolks of three eggs, three fourths cup water, one fourth teaspoonful baking soda. Three cups flour, one teaspoon each of cinnamon, allspice, cloves and nutmeg, mixed. One half cup raisins, one fourth cup currants, and one fourth cup citron. Mix like any batter cake adding molasses to the butter and sugar. Remember to add soda last.—Dorothy Whitehead.
SALT PORK CAKE.—One pound of salt pork chopped fine. Pour one half pint of boiling water on it, add one cup molasses, one teaspoon of soda, two cups sugar, spices to suit taste, one pound of seeded and dredged raisins and of currants and one cup of nuts, chopped. Stir thick with flour about three and one half cups. Bake in one loaf. Cut into pieces and steamed, this cake makes delicious pudding, served with pudding sauce. It calls for no butter or eggs so is a cheap cake when these foods are scarce and high priced.—Mrs. Whitehead.
CHOCOLATE COFFEE CAKE.—One cup granulated sugar, one half scant cup of butter, yolks of two eggs and one white, one half cup strong coffee warmed on stove with two squares of Bakers chocolate, one and one half cups of flour sifted with two small teaspoons of baking powder. Cream butter and sugar, then beat in eggs. Cool coffee and chocolate and add lastly the flour, and a cup of chopped nuts. Bake in a moderate oven in one loaf or in two layers. Ice with chocolate or white icing.—Mrs. A. D. Paulson.
BREAD CAKE.—Three cups bread dough, three cups sugar, one cup of butter, three eggs, one teaspoon each cinnamon, cloves and mace, a little ginger, one cup raisins, one cup currants, one half teaspoon soda. Let rise one hour and bake.—Mrs. R. J. Walker.
COFFEE CAKE.—Two or three cups of bread sponge, one cup of sugar, two eggs well beaten, one pint of milk, (luke warm), two tablespoons of melted butter or lard, one teaspoon of lemon extract or lemon juice, one half teaspoon of nutmeg, one teaspoon salt. Mix all well and add enough flour to make a stiff batter, set aside to rise, when light take out and spread into well greased dripping pans. Spread melted butter over top then mix three tablespoons of melted butter, one cup of sugar and flour enough to make it dry and lumpy, to this add a little cinnamon then sprinkle over top quite thick and bake twenty to thirty minutes.
FIG CAKE.—One pound of powdered sugar, ten eggs, ten crackers rolled fine, one half cake of sweet chocolate grated, one half pound of figs, chopped fine, one teaspoon cinnamon, one teaspoon allspice, one teaspoon baking powder. Whip the yolks of eggs very light, add sugar, then beat again, add part of rolled cracker, then add the grated chocolate, chopped figs, spices and lastly the well beaten whites of eggs alternately with remaining crackers, into which the baking powder is mixed. Bake in medium oven one hour very quietly, being careful not to shake the stove.