DOMESTIC ECONOMY AND FAMILY RECIPES. 705 



best article to mix cake in. Generally the butter and sugar are 

 stirred together until white ; then the etrgs are added, then the 

 flour, then the spice, then tlie saleratus is dissolved and added. 

 The cream of tartar should be sifted with the flour. Put in fruit 

 last. Have your pans well buttered or, what is much better, lined 

 with white paper buttered. Move the cake as little as possible, 

 and never jar it while baking. Most kinds of cake require a quick 

 oven, but fruit cake is best with a moderate heat. The cake is 

 done when a straw may be run into the heart of the loaf without 

 any dough sticking to it." 



Sponge Cake — Two Recipes. — Take ten eggs, — be sure tliey 

 are fresh. — beat the whites and yolks separately. "When llie whites 

 are beaten to a froth, add one pound of One white sugar, tliree- 

 fourths of a pound of sifted flour, the grated rind of one lemon, 

 and half the juice. Stir rapidly fifteen minutes, pour into buttere<i 

 pans, and bake in a moderatel}'^ heated oven. 



Meatiure Sponge Cake. — Three eggs, two small cups of sugar, 

 half cup of cold water or sweet milk, a teaspoonful of cream of 

 tartar, and half a teaspoonful of soda ; flavor with lemon extract 

 or the grated rind. 



Lemon Sponge Cake. — Take ten eggs, separate them ; a pound 

 of granulated sugar, half pound of flour, the grated ".x^el of two 

 lemons, and the juice of one; beat the yolks with the jugar, and 

 the whites alone ; then add them, and sift in the flour by degrees; 

 beat well, and bake with a quick heat. 



Fruit Cake. — One cup of butter, two cups of sugar, three eggs, 

 one cup of sour cream, one teaspoonful of soda, one tablespoonful 

 of ground cloves and cinnamon, half a nutmeg, two cups of x"aisins 

 and citron, flour to make stiff enough. 



Tumbler Cake. — One egg, well beaten ; one tumblerful of sugar; 

 half tumblerful of sweet milk, filled up with thick cream ; one tea- 

 spoonful of soda; two teaspoonfuls of cream of tartar, rubbed iu 

 two tumblerfuls of flour. Add nutmeg or rose water. 



Snow Cake. — The white of ten eggs, one tumbler and one-half 

 of sugar, the same of flour. Mix one teaspoonful of cream of tar 

 tar in the flour. Flavor with rose. 



White Cake. — One cup of sugar, one-half cup of butter, one-half 

 cup of sweet milk, whites of five eggs, two cups of flour, one tea- 

 spoonful of cream of tartar, and one of soda. 



Tea Cake. — One pint of new milk, two pints of flour, two eggs, 

 two tablespoonfuls of butter, one tablespoonful of soda, one table- 

 spoonful of cream of tartar. 



Raisin Cake.— One pound of sugar, half pound of butter, one 

 and a half pounds of flour, four eggs, half pint of thick milk, one 

 teaspoonful of soda, same of cream of tartar, one nutmeg, half 

 pound of raisins, half pound of currants. 



