- 6 lbs. Sugar.
- 3¾ lbs. Butter.
- 37 Eggs.
- 2½ qts. Milk.
- ½ oz. Soda.
- 1 oz. Cream of Tartar.
- 9 lbs. Flour.
- 9 lbs. Raisins.
This makes an exceptionally fine cake. If desired citron, currants or peel can be used instead of raisins.
Roosevelts.
In a bowl beat 1 pound 5 ounces of sugar, four whole eggs and 20 yolks light. In the meantime whip 16 whites of egg very stiff, gradually adding 8 ounces of powdered sugar, and carefully mix it in. Add 6 ounces Sultana raisins, 4 ounces of very clean currants, 2 ounces finely minced citron, 1 pound 9 ounces of flour, and finally 6 ounces melted butter. Fill into melon-shaped pans, which have been greased and dusted with flour, and bake in a cool oven. As soon as baked turn cakes out on a sieve and dust while hot liberally with vanilla sugar.
Scotch Short Cake.
- 3 lbs. Flour.
- 1½ lb. Butter.
- ¼ lb. Lard.
- ⅛ lb. Butter.
- ¾ lb. Sugar.
The above should be worked into a good stiff dough and baked in a cool oven. Too much heat will spoil it.
Sponge Cake.
- 1½ lbs. Sugar.
- 16 Eggs.
- 2 lbs. Flour.
- 1½ oz. Baking Powder.