DARK PART

The yelks of the eight eggs, and one whole egg, One teacupful sweet milk, Three teacupsful brown sugar,

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One teacupful molasses, One teacupful butter, Five teacupsful flour. One teaspoonful soda, Two teaspoonsful cream tartar, One tablespoonful each of cinnamon, cloves, allspice

and nutmeg.

Put enough of the white in the pan to cover the bottom; then put in the spice and white alternately till all is in the pan. Bake two hours. This is one of the most delicious cakes I have ever tasted. It will keep almost as well as fruit cake.

Fancy Cfake.

Beat the yelks of four eggs into a half pound of sugar; add a little less than half pound flour; beat fifteen minutes, then add one teaspoonful rose water and the whites of the eggs beaten stiff. Bake in small cakes and put sugar plums on top.

Aunty's Cake.

Eight whites of eggs,

Three teacupsful flour,

Half teacupful sweet milk,

Two teacupsful white sugar,

Three-quarters of a teacupful butter,

Half teaspoonful soda,

One teaspoonful cream tartar.

204 ILLINOIS COOK BOOK.

Cocoanut Cake.

(MBS. DR. RYAN.)

One teacupful butter,

Two teacupsful and a half sugar,

Four teacupsful flour,

One teacupful sweet milk,

One teaspoonful soda,

Two teaspoon sful cream tartar,

Whites of seven eggs,

One grated cocoanut.

Bake in shallow tins. Make frosting, and grate into it another cocoanut to put between the cakes. Use a very little extract lemon in both cake and cocoanut.

Sponge Cake.

( MARIA WATSON. )

Thirteen eggs, beaten separate,

One pound sugar^beaten with the yelks,

Half pound flour stirred in lightly the last

thing, Flavor with lemon. •

Snow Cake.

( MRS. WM. A. TURNEY. )

The whites of ten 62:2*8,

One tumbler and a half powdered sugar, One tumbler and two tablespoonsful flour, A scant teaspoonful cream tartar.

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White Cake.

The whites of ten eggs, Two coffeecupsful white sugar, One coffeecupful butter, One coffeecupful sweet milk, Four coffeecupsful flour, One teaspoonful soda, Two teaspoon sful cream tartar, Flavor to suit the taste.

Ambrosial Cake.

( ELLA MYERS. )

Make any rich white cake; bake in jelly cake pans, using the following :

Two coffeecupsful white sugar, Yelks of six eggs, Whites of four eggs, Four lemons.

Grate the rind of two lemons ; one-quarter pound butter. Put in a pan and stew over a slow fire until it becomes thick.

Sponge Cake.

( ELLA MYEKS. )

One pint powdered sugar,

One pint flour,

Eight eggs, beaten separately, the yelks for

half an hour, Flavor with lemon. Bake one hour.

206 ILLINOIS COOK BOOK.

Silver Cake.

Three-quarters teacupful butter, Two teacupsful sugar, Four teacupsful flour, One teacupful sweet milk, One teaspoonful soda, Two teaspoonsful cream tartar, The whites of five eggs, Flavor to taste.

Peach is good for the silver, and lemon or nutmeg for the gold.

Gold Cake.

Two teacupsful sugar, Three-fourths teacupful butter, Four teacupsful flour, One teacupful sweet milk, One teaspoonful soda, Two teaspoonsful cream tartar, Yelks of five eggs, Flavor to taste.

Starch Cake.

The whites of seven eggs, One teacupful butter, Two teacupsful white sugar, Three teacupsful flour, One teacupful corn starch, t

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One teacupful sweet milk,

One teaspoonful soda,

Two teaspoon sful cream tartar,

Corn Starch Cake9 (No. 2.)

The whites of sixteen eggs,

One pound white sugar,

Three-quarters pound butter.

Beat the sugar and butter well together; beat the whites stiff; one pound of corn starch, one teaspoonful baking powder; beat lightly after adding the whites.

Milwaukee Cake.

Half teacupful butter,

Two teacupsful sugar,

Three teacupsful flour,

Three eggs,

One teacupful sour milk,

Half teaspoonful soda, or one teacupful water,

three teaspoonsful baking powder, Flavor with lemon.

Tipsy Cake9 (Sponge,)

Cut a small cake in slices, put them into a flat glass dish, pour some wine and a little Jamaica over the cake; let it soak a few hours; put into a dish and serve with some custard round. It may be decorated with a few blanched almonds or whipped cream and fruit.

208 ILLINOIS COOK BOOK.

Chocolate Macaroons.

Scrape tine hall* a 'pwmd baker's cocoa; beat stiff the whites of four eggs, and into this stir one pound powdered sugar and the scraped cocoa, adding a very little Hour. Form the mixture into small, thick cakes, and lay them not too close on a buttered tin, and bake a few minutes. Sift *sugar on them while warm.

Chocolate Cake.

Beat the whites of two eggs -with a quarter of a pound powdered sugar into a frothy cream; add the juice of half a lemon and six ounces of finely grated chocolate. Drop ijds mixture in spoonsful on a flat tin, and bake them slowly.

Little Plum Cake, to Keep Long.

Dry one pound of flour, and mix with six ounces of finely powdered sugar ; beat six ounces of butter to a cream, and add to three eggs, well-beaten; half a pound of currants washed and nicely dried, and the flour a'nd sugar ; beat all for some time, then dredge flour on tin plates and drop the batter on them the size of a walnut. If properly mixed, it will be a stiff paste. Bake in a brisk oven.

Lemon Drops.

Grate three large lemons, with a large piece of

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double-refined sugar; then scrape the sugar into a plate, add half a teaspoonful of flour, mix well, and beat it into a light paste with the white of an egg. Drop it upon white paper, and put them into a moder- ate oven on a tin plate.

Lemon Cake.

( MRS. RAPP, JACKSONVILLE. )

Six eggs,

Six ounces flour,

Eight ounces sugar.

( FILLING FOR CAKE. )

Three ounces butter,

Four eggs,

Four lemons,

Three-fourths of a cupful sugar,

Grated rind of two lemons.

Mix all together ; then put in a pan and let it come to a boil. Be careful not to burn. Spread on cakes like jelly.

Golden Cake.

One teacupful of butter, Two teacupsful sugar, Three teacupsful flour, Eight eggs, the yelks, Half teacupful milk, One teaspoonful cream tartar, Half teaspoonful soda.

210 ILLINOIS COOK BOOK.

Mix the flour and cream tartar together. Flavor with nutmeg.

Jane9 s Cream Cake.

* One pint water, Half pound butter, Three-quarters of a pound flour, Ten eggs.

Boil the water, melt the butter in it; stir in the flour dry while the water is boiling. When cool, add one teaspoonful soda and the eggs well-beaten. Drop the mixture on buttered this with a spoon, and bake twenty minutes.

( INSIDE MIXTURE. )

One cupful flour,

Two cupsful sugar,

One quart milk,

Four eggs.

Beat flour, eggs and sugar together, and stir into the boiling milk; when scalded enough add lemon and vanilla. When the cakes are cold open and till with this mixture.

Cocoanut Cake.

One cofleecupful butter,

Three coffeecupsful sugar,

One coffeecupful sweet milk,

Four coifeecupsful and a half flour,

Four eggs, the whites beaten to a stiff froth.

One teaspoonful soda,

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Two teaspoonsful cream tartar, One grated cocoanut. (Excellent.)

(MAGGIE LAMB.)

Seven eggs, .

Two coffeecupsful sugar,

Flour enough to make a soft dough,

Three teaspoonsful baking powder,

No milk or water,

Two coffeecupsful butter. (Splendid.)

Two eggs,

One teacupful loaf sugar, One teacupful butter, Two tablespoonsful buttermilk, One teaspoonful soda. Flour enough to roll out thin. Spice to the taste.

Plnm Cake.

One pound flour, One-quarter pound butter, One-quarter pound sugar, One-quarter pound currants, Three eggs, Half pint milk,

212 ILLINOIS COOK BOOK.

One teaspoonful soda, Two teaspoonsful cream tartar, Spices to suit the taste.

The above is excellent. These cakes are always baked in small pans.

Excellent Cookies.

Two teaeupsful sugar, One teacuj>ful butter, One teacupful lard, One teacupful sweet milk, Three-quarters of a pound corn starch, Three-quarters of a pound flour, One teaspoonful soda, Two teaspoonsful cream tartar. Roll very soft.

One coffeecupful sugar, after it is sifted,

One scant coffeecupful butter,

Two coffeecupsful flour,

Two eggs,

Flavor with lemon.

Coffee Cake.

One cupful butter, One cupful of made strong coffee, Two cupsful brown sugar, Three cupsful flour,

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One cupful raisins, One cupful currants, Two teaspoonsful cinnamon, Two teaspoonsful cloves, One teaspoonful soda.

Sponge Cake.

Take five eggs, half a pound powdered sugar, break the egg upon the sugar, and beat with a steel fork for half an hour. Take the weight of two eggs and a half in the shell of flour; after you have beaten the eggs and sugar the time specified, grate in the rind of a lemon, the juice may be added at pleasure ; stir in the flour, and immediately pour it into a tin lined with buttered paper, and put it instantly into a moderate oven.

Marble Cake.