Color one-quarter of the mixture with chocolate and another quarter with cochineal keeping one-half natural color. Start with a thin layer of the latter at the bottom, then drop in the other mixtures alternately with spoons, making such effects as the fancy of the operator may dictate.
Mixture No. 2.
Another good recipe for the above is as follows: 4½ lbs. Sugar, 1½ lbs. Butter, 3 oz. Baking Powder, 36 Whites of Eggs, 3 pints Water, 4½ lbs. Flour, Lemon flavor. Proceed same as for pound cake. When cool ice over and cut into squares. This mixture can also be used for a standard white cake.
Molasses Cakes.
- 3 pts. Molasses.
- 3 pts. Water.
- 1 lb. Lard.
- 5¾ lbs. Flour.
- 3 oz. Soda.
- 2 Eggs.
The above can be made with 1 egg. Some use 3 and 4 eggs. Many also use about 3 oz. sugar. For Bolivars add spices. Sugar Bolivars are made as follows: 6 lbs. Sugar, 3 lbs. Lard, 4½ oz. Ammonia, 3 qts. Milk, 12 lbs. Flour and Flavoring.
Metropolitan Cake.
One and one-half pounds sugar, 1 pound lard, 7 eggs, 1 pint milk, ⅓ ounce soda, 2 pounds cake flour, ⅔ ounce cream of tartar, flavor with lemon.
Take sugar and lard, rub to a cream. Add the eggs. Next take the milk. Dissolve the soda in the milk, mix together. Take your sieve, put over bowl, put flour and cream of tartar in it. Sieve through, mix and bake in large lunch cake pans in heat about 575 degrees F. When baked and cooled, jelly the side with fine currant jelly or any other good jelly. Dip them in cocoanut chopped fine. Keep them on a pan. Take a paper cornet, fill with vanilla and chocolate icing, more vanilla than chocolate. Put two round rings on top. These cakes are very good. Sold for two cents apiece, or three for five cents.