Bride's Cake

Cream a pound of sugar with half a pound of butter. Beat to a stiff froth the whites of sixteen eggs. To the creamed butter and sugar add the whites and a pound of flour, beating strongly all one way and putting in the flour and white froth little by little. Butter white paper, lay it in the cake tin, and bake the cake in a quick oven, having care not to jar the stove or oven during the baking.

California Cake

Stir together two cups of sugar and one of butter till you have a cream. Take the yolks of six eggs, beat them light, and add to the creamed butter and sugar. Stir in also half a teaspoon of cinnamon and the same quantity of nutmeg. Then dissolve a teaspoon of soda in a cup of cold water and add that. Next beat the whites of the six eggs to a stiff froth and lightly fold in, using first the whites and then some of the flour from the four cups you have measured out and thoroughly sifted together with two teaspoons of cream of tartar. When the whites and flour are all in, add a pound of raisins, which you have seeded, chopped, and dredged with flour, and a cup of walnut or hickorynut kernels, which you have also dredged. Stir all together and bake in two or three loaves in a moderate oven.

Chocolate Cake

Dissolve two ounces of chocolate in five tablespoons of boiling water. Blend four eggs with half a cup of butter and a cup and a half of sugar. Add half a cup of milk, the dissolved chocolate, one and threequarters of a cup of flour, one heaping teaspoon of baking powder, and a teaspoon of vanilla. Bake in a moderate oven.

Chocolate Loaf Cake

Blend half a cup of butter with one cup of sugar. Add one whole egg and the white of another, one cup of milk, two and a half cups of flour, two teaspoons of baking powder, and one teaspoon of vanilla. For the other part of the cake boil together in a doubleboiler one cup of grated chocolate, half a cup of milk, one cup of sugar, and the yolk of the egg of which you have just used the white. When this chocolate mixture boils, stir it into the white dough and bake in loaf

Coffee Cake Fruit Cake

Coffee Cake

Mix one cup of sugar and one scant cup of butter. Add one cup of molasses, one cup of cold coffee, one tablespoon each of cloves and cinnamon, one teaspoon of soda, four cups and a half of flour, into which two teaspoons of baking powder have been sifted, and one cup of raisins and one cup of currants lightly dredged with flour.

Confection Cake

Half a cup of butter, threequarters of a cup of milk, one cup of fine granulated sugar, three eggs, two rounding teaspoons of baking powder, two cups of sifted pastry flour. Cream the butter, then add the sugar gradually and cream while adding; then beat in the beaten eggyolks, the milk, and one tablespoon of dry sherry and one teaspoon of vanilla. Then add one cup of flour in which has been sifted the baking powder. Fold in the stiffly beaten whites; then the other cup of flour. Bake in layers. When cool put together with the following:

Confection Filling

Stir one and a half cups of sugar and half a cup of water until the sugar is dissolved. Boil until it spins a thread when dropped from a spoon. Have ready the whites of two eggs beaten stiff and dry; then, while beating constantly, pour the hot syrup on them and beat until cold and rather stiff. Add one cup of chopped nutmeats, shredded figs and candied fruit, one teaspoon of vanilla, and a quarter of a teaspoon of lemon extract. Decorate the top with currant jelly and whole candied cherries; a ring about the base. [See illustration, Plate XXVL]

Cream Cake

Take two eggs, one cup of sugar, one cup of thick sour cream, half a cup of butter, and two cups of flour. Beat together, and beat in also one teaspoon of soda. T is c e may be without fruit, or you may add raisins, citron etc., lightly dredging the fruit. For flavoring use spices, half a teaspoon of nutmeg; cinnamon, cloves, and allspice.

Delicate Cake

Blend well together two cups of sugar and threefourths of a cup of butter. Stir in one cup of milk and the whites of eight eggs beaten to a stiff froth. Stir together three cups of flour and two teaspoons of baking powder. Flavor to your taste. Beat ten minutes after putting all the ingredients in. Pour in a loaf tin in which you have laid buttered white paper and bake one hour in a carefully heated oven.

Fruit Cake

Brown one pound of flour. Cream together a pound of sugar and a pound of butter, and then add eight beaten eggs and a cup of molasses, half a cup of whiskey, one cup of sour cream, and a tablespoon each of mace, cinnamon, cloves, allspice, and grated nutmeg. Stir in your pound of browned flour and half a teaspoon of soda dissolved, and gradually add a pound of seeded raisins, a pound of washed and dried currants, and a pound of citron cut in pieces all the fruit being lightly dredged. Bake in wellbuttered paper laid in deep pans, for this cake should be in large loaves. Be careful your oven is not too hot.

White Fruit Cake

Mix three cups of unadulterated powdered sugar with one cup of butter. Add the whites of ten eggs beaten to a stiff froth, half a cup of milk, a dash of bitter almond flavoring, and four cups of flour into which three teaspoons of baking powder have been sifted. Put in two pounds of seeded raisins dredged and half a pound of citron cut in pieces and dredged. Bake in a moderately quick oven.