DOMESTIC ECONOMY AND FAMILY RECIPES. 707 



Marble Cake. — Wiite. One cup of butter; three cups of \vhitc 

 sugar; four cups of flour; half cup of sweet milk; whites of nine 

 eggs ; flavor with lemon. 



Marble Cake. — Dark. One cup of butter; two cups of brown 

 sugar; one cup of molasses; one cup of sour milk; one teaspoon- 

 ful of soda ; five cups of flour; yolks of nine eggs ; one whole one ; 

 spices of all sorts. Put in pans first a layer of dark cake, then a 

 Itiver of white, and so on, finishing with a layer of dark. Bake in 

 a moderate oven. 



Plain Cake. — One cup of sour cream ; one cup of sugar ; one 

 teaspoonful of salt; one teaspoonful of soda. Form the batter 

 thin, and bake quickly. 



Cream Cake. — Break two eggs in a coff'ee cup and fill the cup 

 with sour cream ; one cup of sugar, one and a half cups of flour, 

 one teaspoonful of soda, one of cream of tartar; to be baked in 

 layers, whipped cream or frosting to be put between each laytf. 



Railroad Cake. — One cup of sugar, one of flour, two table- 

 spoonfuls of melted butter, two tablespoonfuls of milk, throe ego-s, 

 one teaspoonful of cream of tartar, one half a teaspoonful of soda; 

 flavor with lemon. 



Queen Cake. — Mix one pound of dried flour, tho same of sifted 

 sugar, and of washed currants ; wash one pound of butter in rose 

 water, beat it well, then mix with eight eggs, 3'olks and whites 

 beaten separatel}^, and put in the dry ingredients by degi'oes ; lieat 

 the whole an hour; butter little tins, teacups or saucer.s, filling 

 ihem only half full; sift a little fine sugar over just as you put 

 ;hem into the oven. 



Pluxm Cake. — Five cups of flour, one of butter, two of sugai. 

 >ne of sour milk, one of molasses, one teaspoonful of soda. Cinna- 

 Dou, cloves, allspice, mace, one or all, as 3'ou fancy. One iialf 

 )Ouud of chopped raisins, or same of Zante currants ; two ounces 

 )f citron sliced thin, if you like it, but it is very good without. 

 Phis is a good cake, and it will keep moist a long time. 



Molasses Pound Cake. — One cup of butter, one of brown 

 ugar, one of molasses, three eggs, one tablespoouful of ginger, 

 wo tablespoonfuls of cinnamon, a cup of cream, of tartar, and 

 our enough to make batter about like pound cake. Bake in a 

 oaf. 

 Cottage Cake. — One cup of butter, two cups of sugar, tliroe 

 ups of flour, three eggs, one cup of milk, one and a half nutmeg 

 rated, half a teaspoonful of soda, the same of cream of tartar, 

 oth of which dissolve in the milk. 



Portugal Cake. — Put one pound of sugar, one pound of fiesb 

 utter, five eggs, and a little mace in a bread pan; beat it with 

 our hands till it is very light and looks curdling, then put in a 

 ound of tlour, and half a pound of currants very dry; beat them 

 )gether, fill the pans, and bake them in a slow oven. 



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