A Cheap Cake

Four eggs, three cups of flour, two cups of sugar, one cup of milk, half cup of butter, two and a half teaspoonsful of yeast powder. Flavor with almonds, and bake in a quick oven.

Albany Cakes

One and a half pounds of flour, one pound of sugar, half pound of butter, one quarter of an ounce of cinnamon, one tablespoonful of lard, one teacup of cream, one teaspoonful of sale-ratus, and one wineglass of rose-water.

Butter Cake

To one pint of warm milk add half a pound of butter, the same of sugar, and four eggs well beaten, the rind of one lemon, a nutmeg, a tea-spoonful of salt, one cup of yeast, and flour enough to make a stiff batter. If put to rise in the evening, it will be ready to bake in the morning. Put it in your baking pans half inch thick, and set it to rise a second time; when light, put small pieces of butter over the top, and sift cinnamon and sugar, then it is ready for the oven.

Caromel

Three pounds sugar, one and a half cakes chocolate, half a pound butter, two cups milk, one small bottle extract of vanilla. Boil until it thickens, stirring constantly. Pour on buttered plates and bar off.

Centennial Cake

One pound of sugar, half pound of butter, cream the butter and sugar together, six eggs. Break in an egg, and add a handful of flour, and so on until you get the eggs in; then add a glass of ice-water and more flour until it is as stiff as pound cake; flavor to taste, and put into the flour a tablespoonful of yeast powder.

Children's Cakes

One and a half pounds of flour, three-quarters of a pound of sugar, six ounces of butter, one nutmeg and a half, one and a half small tea-cupsful of milk, two teaspoonsful of yeast powder, one and a half tablespoonsful of brandy, and the same of rose-water.

Icing

Icing - three-quarters of a pound of chocolate, grated and mixed with four tablespoonsful of milk, put in the oven to melt, and when melted mix with icing the same as white mountain cake. This quantity makes two large cakes.

Coffee Cake

One pint of sponge, half a pint of milk, one-quarter pound of butter, one-quarter pound of lard, add the milk, stir in the sponge, one-half pound of brown sugar, two eggs. Scald the raisins or currants, wipe them dry, flavor to your taste with spice; thicken until the spoon stands in the batter. Make up the sponge the night before, add the ingredients the next morning, and it will be fit to bake for tea.

Cream Cake

One tablespoonful of butter, one cup of sugar, two-thirds of a cup of sweet milk, one egg, two teaspoonsful of cream tartar, one of soda, one and two-third cups of flour, flavor with vanilla or lemon, and bake in layers as for jelly cake.

Caromel

Three pounds of sugar, one cake of chocolate, half pint of cream, quarter of a pound of butter. Season with vanilla. Boil slowly about thirty minutes, as it burns easily.