Butter is usually used instead of lard. It is frequently used half and half. Milk is generally used also in place of water.
Sugar Cakes.
Four lbs. flour, 2 lbs. sugar, 1 lb. lard or butter, or half of each, 5 eggs, 5 gills of milk or water, ½ oz. ammonia, ¼ oz. soda, few drops of oil of lemon, and if lard is used, a pinch of salt; rub the butter or lard with the sugar until light, then rub in the eggs and soda; next add the ammonia dissolved in the milk or water, and the oil of lemon. When all these are slightly mixed work in the flour smoothly, roll out with rolling pin, and cut with fluted cutter; place on greased pans ¼ inch apart, and bake in hot oven.
Spice Cakes.
- 2 lbs. Crumbs.
- ¾ lb. Lard.
- ¾ lb. Sugar.
- 10 or 11 Eggs.
- 1½ pts. Molasses.
- ½ oz. Soda.
- 1 oz. Cream of Tartar.
- 1½ pts. Water.
- 2¼ lbs. Flour.
- Spices.
The pans should be well greased. The tops are usually iced.
Spice Cake.
One-half pound sugar, ½ pound lard, 2 eggs, 1 pound stale cake, ⅓ ounce soda, 1 quart molasses, 1 quart water, a few drops of cochineal, 2½ pounds flour, ⅓ ounce cream of tartar.
Take sugar and lard and mix to a cream, add eggs, next take the crumbs. Mix together and add the molasses and milk. Take the water, add the soda and mix together. Put the flour in the sieve and cream of tartar, sieve through. Mix and bake in lunch cake pans. Grease heavy. Bake in good heat, 600 degrees F. When baked and cool, ice with chocolate icing. Sold for one cent each, or six for five cents.