70S 



HOW TO MAKE THi: FARM PAY. 



Nut Cake — Beat two cups of sugar and two-thirds of a cup of 

 butter, and two epgs together for fifteen minutes. Mix two tea- 

 spoonfuls of cream of tartar in three cups of flour, and add it to 

 the sugar, butter and eggs. Then dissolve a small tcaspoonful of 

 saleratus or soda in a cup of milk, and stir it all well together. 

 Pour it into a broad pan thnt has been well buttered. Sil't sugar 

 over it, and then cover it with the meats of walnuts. Bake it 

 twenty minutes. 



CocoANUT Cake. — Peel the cocoanut and cut into thin slices 

 cut these again crosswa^'s into threads half an inch long; put ai 

 pound and a quarter of brown moist sugar, a teacuprul of cold Avater 

 and the sliced cocoanut into a saucepan, and boil for some tini( 

 over a slow fire, stirring frequently to prevent it burning. Wrincj 

 out a coarse kitchen cloth in cold Avater, and lay it over a larg«j 

 dish, drop a tablespoonful of the mixture at intervals on the daraj 

 cloth. This is the way cocoanut cakes are made in Jamaica, an( 

 they are extremely nice. 



Chocolate Cake. — One pound of sugar, one of flmir, and hall 

 a pound of butter; four eggs beaten separately until very light 

 half a pint of milk, one teaspoonful of soda, and two of cream o: 

 tartar. Bake in tAvo cakes. Beat three cups of powdered suga 

 with the whites of three eggs, add chocolate to taste; spread 

 layer of this icing between the cakes and on the top and side! 

 Cocoanut cake can be made in the same manner by substitutin 

 half a grated cocoanut for the chocolate in the icing. 



Delicate Cake. — One and one half cups of white sugar, or 

 half cup of butter ; rub these to a cream ; add one half cup of swet 

 milk, in which dissolve one half teaspoonful of soda, and tAvo cuj 

 of flour, in Avhich rub one teaspoonful of cream of tartar ; add 

 little salt and flavor with vanilla, lemon, or nutmeg. Beat tl 

 whites of four eggs to a stilf froth, and add last. Bake slow 

 an hour in a moderate oven. The recipe Avill make a tv/o qua 

 basin loaf, and if the proportions are folloAved exactlj^ a beautif 

 cake will be the result. 



Cocoanut Cup Cake. — Two cups of rolled white sugar, one ai 

 a half cups of butter, one cup of milk, oi.e teaspoonful of so< 

 dissolved in a little hot water, four eggs well beaten, nutmeg 

 rose water, the aa hite part of one cocoanut, grated ; flour to make 

 stiff batter; beat it well, and put it in buttered pans an inch tlii 

 in a quick oven. When done frost it, and cut in pieces. 



Ice Cream Cake. — Tavo cups of white sugar, tAvo cups of fld 

 ^ix eggs, two teaspoonfuls of cream of tartar, one teaspoonful 

 soda dissolved in tAvo tal)lespoonfuls of hot water. Stir the flo 

 .^ngar, and cream of tartar Avell together ; 1 reak the eggs in tl 

 mixture, then the soda and Avater. Beat them Avell together ab( 

 fiA'e minutes. 



For the cream, take one pint of milk, one and a half cups 



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