CAKES. 383 



White Cake.— Contributed by Laughing Ora, Moms, IIL Two cups of 

 3^ cup of butter; beat the butter and sugar till like cream; stir in 1 cup 

 of sweet milk; add 3 cups of flour and 2 tea-spoonfuls of baking powder; beat 

 the whites of 5 eggs and stir in with the flour. Do not bake too fast. 



White MoTxntain Cake. — Sugar, 2 cups; butter, 1 cup; floux, 3 cupsj 

 sweet milk, % cup; whites of 10 eggs, beaten very stiff (or the whole of 5 eggs. 

 if the shade from the yolks is no objection); cream of tartar, 2 tea-spoonfuls; 

 soda, 1 tea-spoonful. Directions — Bake in 3 deep jelly tins, or 6 thin layers. 

 If iced, take the whites of 4 eggs; white powdered sugar, 16 table-spoonfuls; 

 flavor to taste, if desired. 



White Mountain Cake, Iced.— Granulated sugar, 3 cups; butter, 1 

 cup; 5 eggs; sweet milk, 1 cup; flour, 3 cups; cream of tartar, 2 tea-spoonfuls; 

 soda, 1 tea-spoonful; salt, 1 pinch. Dieections— Beat the butter, sugar, and 

 yolks of the eggs to a cream; mix soda in the milk and the cream of tartar in 

 the flour; add the whites just before the flour. Bake in jelly cake tins, brown- 

 ing a little. 



In Place of Jelly.— Take the whites of 2 eggs, a little water, and the proper 

 ^moimt of powdered sugar, beat together and with a knife spread over the top 

 of each cake. Grate a fresh cocoanut and mix it with more sugar, and sprinkle 

 ft over the cakes; then lay-up, finisliing the top the same. 



Remarks. — Especially applicable for use upon occasions when ice cream is 

 to be served. 



Loaf Cake.— Butter, 1 cup; sugar, 2 cups; 4 eggs; sweet milk, 1 cup; 

 cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful. 



White Cake, With Sweet Milk.— Sugar, 2 cups; butter, 1 cup; 

 sweet milk, 1 cup; whites of 5 eggs; baking powder, 2 tea-spoonfuls. 



White Cake, With Butter Milk.— Fine white sugar, 3 cups; butter, 

 1 cup; butter milk, 1 cup; whites of 10 eggs: baking powder, 3 tea-spoonfuls; 

 lemon, to taste; flour, 4 cups. Directions — Let some one beat the whites of 

 the eggs to a stiff froth while you cream the sugar and butter, etc., mixing in 

 the whites last. 



Tea Cake Instead of Biscuit- Without Sugar.— Butter (or half 

 !ard), 1 cup; sweet milk, 1 cup; 4 eggs; salt, 1 pinch; flour, 1^ pts.; baking 

 powder, 2 tea-spoonfuls. 



Remarks.— It will be found excellent 



Tea Cake.— Sugar, 1 cup; butter, 1 table-spoonful; 1 Qg^\ buttermilk, 1 

 cup; soda, % tea-spoonful; flour to make a tolerably stiff batter. 



Remarks. — "Aunt Margaret " always makes this when she finds a visitor to 

 tea, and only half an hour to make and bake the cake in; also, because it is 

 good cold. 



Tea Cakes.— Sugar, 2 cups; butter, 1 cup; sour milk, or buttermilk, 1 

 cup; soda, J^ tea-spoonful; flour, nutmeg or caraway. Directions — Beat the 

 sugar and butter together and add the milk. Dissolve the soda in a little water 

 and add, with as much flour as will make a stiff dough, grating in a little iiuL 



