A very good sponge
cake
Four eggs, one cup of
flour (sifted), one cup of sugar (granulated), the juice of half
a large lemon, or that of a small one; the grated rind of a
lemon. Beat the whites of the eggs until they are stiff and dry,
then add the sugar, beating well; then add the well-beaten
yolks; then the rind and juice of the lemon; then stir in, very
lightly, the sifted flour. Bake in a moderate oven.
Nutritious corn cake
One and
three-quarters cup of Indian meal, one pint of sour milk, one
teaspoonful of soda, a little salt, one tablespoonful of sugar,
one egg beaten light. Soda dissolved in sour milk, beaten until
it foams, and baked in two shallow pans; quick oven.
Pudding
Two and one-half cups
of graham flour, one-half cup of water or milk, one cup of
molasses, one egg, a little salt, one heaping teaspoonful soda.
Steam two hours. Eat with a sauce.
White cake
One and a half-cup
sugar, one-half cup of butter, one-half cup of sweet milk, two
cups of flour, whites of five eggs, two teaspoonfuls of baking
powder.
Black cake
One cup of sugar, one
cup of butter, one-half cup of molasses, one-half cup of
buttermilk or sour milk, one cup of raisins or English currants;
all kinds of spices to taste; two eggs, one teaspoonful soda;
flour enough to make it stiff like cake.
Graham gems
One cupful of graham
flour, one tablespoonful of butter, one tablespoonful of sugar,
two-thirds cup of buttermilk, one egg well beaten, scant
teaspoonful soda; beat well; grease tins and have them hot when
you add the batter. Bake in a quick oven.
Orange cake
Beat the whites of
three and the yolks of five eggs, separately. Stir to a cream
two cups of sugar, and one-half cup of butter, then add beaten
eggs, one-half cup of cold water, two and one-half cups of
flour, two teaspoonfuls of baking powder, grated rind of one
orange and all the juice, except one tablespoonful. Bake in two
large square biscuit pans.
Filling for orange
cake
Whites of two eggs
saved from the cake, one tablespoonful of orange juice, two
small cups of pulverized sugar.
Fig cake
One cup of sugar,
on-half cup of butter, two eggs, one-half cup of milk, two
tablespoonfuls of baking powder, two cups of flour; this makes
three layers.
Filling
One pound of figs,
one cup of water, stew gently until soft, then chop fine, add
two tablespoonfuls of pulverized sugar, spread between layers
and frost the top.
Frosting
White of one egg, two
tablespoons of cold water, one-half teaspoonful of vanilla;
pulverized sugar stirred in until stiff; do not beat the egg.