Vanilla Jumbles

One cup of butter, two of sugar, three eggs, one wineglass of wine, one spoonful of vanilla, and flour enough to roll out. Roll as thin as the blade of a knife, and cut with an oval cutter Bake on tin sheets, in a quick oven, until a dark brown. These will keep a year, if kept in a tin box and in a dry place.

Cake Without Eggs

Four cups of flour, two of sugar, one and a half of boiled milk, one of butter (melted in the milk while boiling), one teaspoonful of cream-tartar, one-half of saleratus. Spice to taste.

Kneaded Plum Cake

Two and a half cups of sugar, one-half of butter, one-half of sour milk, two spoonfuls of cream, one teaspoonful of saleratus, one-half of cinnamon, one-half of nutmeg, one cup of chopped raisins, and flour enough to knead. Roll an inch thick, and cut into oblong pieces. Bake on sheets in a quick oven

Molasses Pound Cake

One quart of molasses, one pint of water, six and a half pints of flour, one ounce of soda, one-half of alum, one heaping cup of butter, six eggs, one ounce of cinnamon, one pound of raisins. Boil the alum in part of the pint of water and let cool before mixing it with the other ingredients.

Instead of the alum, one ounce of cream-tartar may be used.

Jumbles

Three cups of sugar, two of butter, five of flour, one egg, half a teaspoonful of soda, flavor to taste. Roll thin, sprinkle with sugar, and cut with a cutter that will take a piece from the centre. Bake in a quick oven.

Seed Cakes

Three-fourths of a pint of sugar, one cup of butter, one quart and half a pint of flour, one teaspoonful of saleratus, two eggs, seeds. Roll thin, cut into round cakes, and bake quickly.

Cookies

One cup of butter, two of sugar, five of flour, one teaspoonful of saleratus dissolved in four of milk, one egg, flavor to taste. Roll and bake as seed-cakes.

Shrewsbury Cake

Two cups of butter, one pint of sugar, three pints of flour, four eggs, one-half a tablespoonful of mace. Roll thin, cut into small cakes, and bake in a quick oven. There must not be a grain more flour used than what is given in the rule. The room that they are made in must be rather cool, and they cannot be made in very warm weather. They will keep a long time, and are perfectly delicious.

Sponge Busk

Two cups of sugar, one of butter, two 01' milk, one of yeast, three eggs. Rub butter, sugar, and eggs together, add milk and yeast and flour enough to make a thick batter. Let it stand in a warm place until it is light, then add flour enough to make as thick as for biscuit, and then shape and put in the pan in which it is to be baked, and let it stand two or three hours (three hours unless it is very warm weather), and bake in a moderate oven about forty minutes.

It is always best to set the sponge at night and then it will be ready to bake in the forenoon. If you want them warm for tea, of course you must set your sponge early in the morning.

Cocoanut Drops

Beat the whites of four eggs with half a pint of powdered sugar, stir with these ingredients one grated co-coanut; bake in small cakes in a moderate oven.

Prepare the pan for them as for kisses.

Railroad Cake

Two cups of sugar two of flour, six tablespoonfuls of butter, two of milk, six eggs, one teaspoonful of salera-tus, two of cream-tartar, lemon peel. Bake in shallow pans in a quick oven.

Regatta Cake

Two pounds of raised dough, one pint of sugar, one cup of butter, four eggs, one nutmeg, one glass of wine, one teaspoonful of saleratus, one pound of raisins. Mix thoroughly, and put in deep pans which have been thoroughly greased, and let rise half an hour if very warm weather, and three-quarters if in cold weather. Bake in a moderate oven.

Federal Cake

One pint of sugar, one and a half cups of butter, three pints of flour, four eggs, two wineglasses of milk, two of wine, two of brandy, one teaspoonful of cream-tartar, one half of saleratus, fruit and spice to your taste.

Bake in deep pans; the time of baking will depend upon how much fruit is used.

Loaf Cake

Two quarts of sugar, seven cups of butter, six quarts of sifted flour, six pounds of fruit, one pint of wine, one pint of yeast, eight nutmegs, mace, twelve eggs, one quart of milk. It may be made at such a time of day (being governed by the weather) as will give it time to get perfectly light by evening.

Put in half the butter and half the eggs, the milk flour, and yeast, and beat up thoroughly. In the evening add the remainder of the butter, rubbing it with the sugar, eggs, and spice.

Let it rise again, until morning; then add the fruit, and put it in deep pans and let rise about half an hour.

Bake, in a slow oven, from two to three hours.

Queen's Cake

One cup of butter, one pint of sugar, one quart of flour, four eggs, half a gill of wine, half of brandy, halt of thin cream, one pound of fruit, spice to taste.

Warm the wine, brandy, and cream together, and stir quickly into the beaten sugar, butter, and eggs; add the fruit the last thing Bake in deep pans in a moderate oven.

Wedding Cake

Nine cups of butter, five pints of sugar, four quarts of flour, sixty eggs, seven pounds of currants, three and a half of citron, four of shelled almonds, seven of raisins, one and a, half pints of brandy, two ounces of mace. To be mixed and baked like wedding cake in the first part of the book. This will make eight loaves, and will keep for years.

Black Cake

Three cups of butter, one quart of sugar, three pints of flour, half a pint of molasses, half a pint of brandy, half a pint of wine, one teaspoonful of saleratus, one ounce each of all kinds of spice, twelve eggs, three pounds of raisins, two of currants, one-half a pound of citron.

Bake in deep pans, in a moderate oven, between three and four hours. This is one of the finest rules for rich cake in the book.

Caramel Frosting

One cup of brown sugar, and one square of Baker's Chocolate scraped fine, one tablespoonful of water. Simmer gently, being careful not to let it burn, twenty minutes Spread on the cake while hot.

Glacie Cake

Make rich cup-cake and bake in sheets. When nearly sold, frost with the following preparation : Wet with fold water a small pinch of Cox's Sparkling Gelatine. When ready to frost the cake, dissolve this in about one-fourth of a wineglass of boiling water, and then thicken with powdered sugar; flavor with lemon, and spread on the cake. This will harden in fifteen or twenty minutes, and cuts nicely the first day, but is not so good to keep as that made with the white of egg.