706 now TO MAKE THE FARM TAY. 



Lemon Cake. — One cup of butter, three cups of sugar, four cups 

 of flour, five eggs, one cup of thick milk, one teaspoonful of soda, 

 the rind and juice of two lemons. Bake in bread dishes. 



Molasses Cake. — One quart of molasses, half pint of thick milk, 

 one teaspoonful of soda, quarter pound of shortening, butter and 

 lai'd, ginger and cloves to taste, flour sufficient to roll out. 



Tea Cake. — Three and a half cups of flour, two of sugar, one 

 of butter, four eggs, teaspoonful of soda in tablespoonful of milk, 

 grated nutmeg. Bake carefully. 



Coffee Cake. — Five cups of flour, one cup of made coflee, one 

 cup of sugar, half cup of molasses, one cup of butter, teaspoonful 

 of soda, two teaspoonfuls of cinnamon, one of clove, raisins or 

 currants. 



Puff Cake. — Three cups of flour, two and a half cups of sugar, 

 one of milk, three eggs, piece of butter large as an egg, one tea- 

 spoonful cream of tartar, half a teaspoonful of soda, half a tea- 

 spoonful of salt. 



Cup Cake. — One cup of butter, two of sugar, three of sifted 

 flour, and four eggs. Beat the eggs and sugar well together, add 

 the butter, and lastly the flour ; a small teaspoonful of soda dis- 

 solved in a very little of buttermilk. Soft ginger cakes made by 

 the same recipe, only using molasses or syrup instead of sugar, 

 and measuring the flour before sifting instead of after. Add a 

 tablespoonful of ground ginger. 



Plain Cake. — One cup of sugar, one cup of cream, one egg, one 

 cup of English currants, one teaspoonful of soda, nutmeg ; stir to 

 stitr dough and bake slowly. 



Pound Cake. — One pound of flour, three-quarters pound of 

 sugar, one-half pound of butter, three eggs, one glass I'ose water ; 

 bake immediately. 



Graham Tea Cake. — One cup of cream, one egg, one teaspoon 

 ful of salt, one saltspoonful of soda, one cup of sugar ; istir to the 

 consistency of soft gingerbread and drop on tins, or in rings. 



Rye Drop Cake. — One cup of cream, one-half cup of sweet milk, 

 one teaspoonful of salt, two eggs, a pinch of soda ; drop on tins, 

 or in cups. By adding one cup of sugar to the above they are a 

 very nice tea cake. 



Coffee Cake. — One and a half cups of sugar, one of molasses, 

 one of cold coffee, four of flour, one teaspoonful of cream of tartar, 

 one-half teaspoonful of soda, one of cloves, one of cinnamon, three 

 eggs. 



French Loaf Cake. — Three cups of light bread, two cups of 

 white sugar, one cup of butter, three eggs, one nutmeg, one small; 

 teaspoonful of soda ; rub the butter and sugar together, then work] 

 in the eggs, and lastly the bread and fruit. Bake in a loaf one! 

 hour and a half. 



