Tea Cake

One spoonful of butter, one cup of sugar, one of milk, one teaspoouful of saleratus, two of cream of tartar, and one pint of flour. Beat the sugar and butter together, and then the two eggs; next stir the milk with them, and then stir in the flour in which the saleratus and cream of tartar have been thoroughly mixed. Turn it, about an inch deep, into shallow pans, and bake in a quick oven. To be eaten warm.

Berry Cake

Make the same as tea cake, only measure the pint of flour before it is sifted, and stir in one pint of blue berries

Plain Cup Cake

Half a cup of butter, one of sugar, three of flour, one of milk, three eggs, one teaspoonful of saleratus, two of cream of tartar, and lemon or nutmeg to taste. Beat the butter light, then add the sugar gradually, beating all the time until it is a cream, and then add the eggs, which have been beaten light, and the milk; mix all these well together, and then stir in the flour, in which the saleratus and cream of tartar have been mixed. Flavor and bake either in loaves or sheets; when done, the place on top where it has cracked open will look well done. If baked in loaves, it will take forty minutes; in sheets, twenty. This quantity will make two small loaves.

Richer Cup Cake

One cup of butter, two of sugar, one of milk, four of. flour, one teaspoonful of cream of tartar, half of sal eratus, four eggs, and a nutmeg. Put together as directed for plain cup cake. This will make two large loaves. Bake in a moderate oven fifty minutes, or more.

Railroad Cake

One cup of sugar, one half of milk, one and a half of flour, two tablespoonfuls of butter, two eggs, one teaspoonful of cream of tartar, and one half of saleratus. Flavor with lemon, and bake in thin sheets Put together as directed for plain cup cake.

Cream Cake

Very nice. Beat to a froth one cup of sugar and three eggs, and on this pour one cup of sweet cream; then stir in one and a half cups of flour in which one teaspoonful of saleratus and two of cream of tartar are thoroughly mixed Flavor with lemon, and pour into shallow pans Bake, in a rather quick oven, thirty minutes

Feather Cake

One cup of sugar, one of milk, two scant cups of flour, one egg, one tablespoonful of butter, half a tea spoonful of saleratus, one of cream of tartar, and flavor to taste. Soften (but do not melt) the butter, and beat it with the sugar and egg; then add the milk, and then the flour mixed with the saleratus and cream of tartar. Bake in shallow pans in a quick oven.

Sponge Cake

Three eggs, one and a half cups of sugar, two of flour, one half of cold water, one teaspoonful of cream of tartar, one half of saleratus. Beat the sugar and eggs together, and add the water when they are light, then the flour, in which mix the saleratus and cream of tartar. Flavor with lemon, and bake in a quick oven.

Sponge Cake, No. 2

One cup of sugar, three eggs, one cup of flour, one teaspoonful of cream of tartar, and half of saleratus. Beat sugar and eggs together, and then beat in the flour ill which the saleratus is mixed. Flavor with lemon, and bake in sheets in a quick oven,