Cheap Raisin Cake No. 2.
Fourteen pounds of sugar, 9 pounds of lard, 2½ quarts of eggs, 1 ounce gelatine, ¾ egg nutrine, 2 quarts of water, 1 ounce of mace, 2 ounces cream of tartar, 6 pounds raisins and 15 pounds of strong cake flour. Rub sugar and lard to a cream, add slowly the eggs, few at a time. Dissolve gelatine and add egg nutrine in the water and mix. Now add the mace; mix all together, then take 15 pounds of flour; sift flour and cream of tartar, mix light. This is baked in duchess cake pans lined out with thick paper. Two pounds to the pan. Sprinkle fine raisins on top of cake and bake in heat of 300 degrees F. Takes one-half hour to bake.
Ledner Pound Cake.
Fourteen pounds of sugar, 9 pounds of lard, 5 quarts of eggs, 2½ quarts milk, 2 ounces of gelatine, 1 ounce of mace, a little vanilla, 1 ounce of soda, 2 ounces of cream of tartar, and 14 pounds of flour. Take sugar and lard and rub to a cream. Now add the eggs, 1 quart to every 2 minutes till all gone; take the gelatine, mace and vanilla, soda and mix in the milk. Dissolve, mix good. Next add the flour and cream of tartar. Mix very light. Baked in large pound cake pans with closed tops, say 9 pounds to a pan; close down tight. Put in oven in heat of about 250 degrees F. When baked, take a good fondant icing with some chopped nuts or almonds, and sprinkle on top of cake while still hot.
Pound Cake No. 1.
Ten pounds of sugar, 7 pounds of cotton-seed oil, 90 eggs, 1 quart milk, 1½ ounces gelatine, 1 ounce soda, ½ ounce mace, vanilla, 12 pounds of cake flour. Rub sugar and lard to a cream; next add the eggs (few at a time), and dissolve gelatine and soda in the milk with mace and flavor. Mix light and add flour and cream of tartar. Mix and bake in 10-pound cake pans lined with thick waxed paper. Bake in heat of 300 degrees F. Sold at 18 cents per pound.
