Blueberry Cake

Ingredients

• four cups of flour
• one cup of sugar
• one-half cup of melted butter
• one-half teaspoons of cream tartar
• one pint of berries rubbed in a dish of flour
• three cups of floui
• one teaspoon of cream tartar
• half cup of sugar
• one-half cups of milk
• half teaspoon of soda
• one-half cups of sugar
• three cups of flour
• one-half cups of raisins
• one cup of milk
• one half teaspoon of soda in one-half cup of molases
• one-half teaspoon of cinnamon
• two cups sugar
• one-half cup of butter
• two teaspoonfuls of royal baking powder
• one-half cups of flour
• one-quarter pounds of butter
• quarter pounds of sugar
• one-quarter pounds of flour
• three pounds of raisins
• one-half pound of citron
• one teaspoon of clove
• one-half cup of milk
• one cup of flour
• one-half cup of cornstarch
• one teaspoon of royal baking powder
• two squares of chocolate
• two cups of sugar
• one half cups of flour
• one teaspoonful of soda
• one-half cup of water
• one teaspoonful of flour
• a tablespoon of mace
• a teaspoon of soda lemon
• two eggs
• one teasj^oon of soda
• one egg
• one cap of batter
• one-half cup of molases
• four eggs
• one scant cup of molases
• three eggs
• one cuj
• two tea- spoonfuls of cream tartar
• four layers
• three small
• one tea- spoonful of butter
• 64 cornstarch cake
• one teaspoonf ul of royal baking pow- der
• six eggs beaten to a froth

Directions

1. Four cups of flour, one cup of sugar, two eggs, one-half cup of melted butter, one and one-half teaspoons of cream tartar, one teasj^oon of soda, one pint of berries rubbed in a dish of flour.

2. Try Millar's Royal Paragon Cheese

3. G3 TEA CAKE.

4. Three cups of floui', one teaspoon of cream tartar, a little salt, butter size of an egg, half cup of sugar. Mix together, then add one and one-half cups of milk, one egg, and half teaspoon of soda.

5. POVERTY CAKE. One cap of batter, one and one-half cups of sugar, three cups of flour, one and one-half cups of raisins (stoned), one cup of milk, two eggs, one half teaspoon of soda in one-half cup of molases, one-half teaspoon of cinnamon, clove and nutmeg.

6. CUP CAKE. Two cups sugar, one cup of milk, four eggs, one-half cup of butter, two teaspoonfuls of Royal Baking Powder, three and one-half cups of flour.

7. LEOPARD CAKE. One and one-quarter pounds of butter, one and one- quarter pounds of sugar, one and one-quarter pounds of flour, a tablespoon of mace. Divide the quantity for dark part. Three pounds of raisins, one-half pound of citron, one scant cup of molases, one-quarter of a teaspoon of soda lemon and brandy, one teaspoon of clove and cinnamon. Drop in like marble cake. . •

8. CHOCOLATE CAKE. One cup of sugar, one-half cup of butter, one-half cup of milk, one cup of flour, one-half cup of cornstarch, whites of three eggs, one teaspoon of Royal Baking Powder, two squares of chocolate (melted).

9. LEMON CAKE Two cups of sugar, one-half cup of butter, one cuj) of milk, three and one half cups of flour, three eggs, two tea- spoonfuls of cream tartar, one teaspoonful of soda. Bake in four layers.

10. Filling: Grate the rind of three small or two large lemons and a'ld the juice with one cup of sugar, one egg, one-half cup of water, one teaspoonful of flour, and one tea- spoonful of butter. Boil until it thickens, then place be- tween the layers of the cake.

11. Evaporated Fruits in their season

12. One and one-half cups of sugar, one-half cup of butter, one-half cup of milk, one-half cup of cornstarch, one and one-half cups of flour, one teaspoonf ul of Royal Baking Pow- der, whites of six eggs beaten to a froth and stirred in last. MOLLIE'S CAKE.

13. Two cups of sugar, one-half cup of butter, three cups of flour, one cup of milk, four eggs, yolks and whites beaten separately, two teaspoonfuls of Royal Baking Powder. Sift cream tartar and soda with the flour, cream butter and su- gar, add beaten yolks of eggs, mix well, then tlie flour and milk, and lastly whites of eggs.

Nutrition, whole recipe (rough)

Counts 11 of 14 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.