384 DR. CHASE'S BECIPEL 



meg, or sprinkle in some caraway seed, as you choose. Roll and cut in 

 cakes, baking a light brown. 



French Loaf Cake.— Sugar, 2J^cups; butter, lineups; flour, 13^ cups; 

 8 eggs; sour milk, 2 table-spoonfuls; soda, J^ tea-spoonful ; 1 lemon. Direc- 

 tions — Cream the butter and sugar together, then stir in the yolks (the French 

 always beat the yolks and whites separately), then the whites; and, having 

 grated off the yellow of the lemon (peeled off the white and thrown away), and 

 also grated up the inside upon a coarse grater and picked out the seeds, stir this 

 in, then the flour, and having dissolved the soda in the sour milk stir it in and 

 bake in a moderate oven. An orange or two may be used instead of a lemon, 

 for variety's sake, if desired or preferred. 



Remarks. — It may not be amiss to say that the French not only beat the 

 yolks and whites of eggs separately, and for a long time, but they also make 

 their cakes very rich. If it is desired to have cake like theirs we must folloy? 

 their directions. 



French Loaf Cake — Plain. — Sugar, 2 cups; butter, 3^ cup; sweet 

 milk, 1 cup; flour, 3 cups; 3 eggs; baking powder, 3 tea-spoonfuls. Direc- 

 tions — Cream the sugar and butter together with the hand ; beat the eggs well 

 and stir in; then add the milk; stir the baking powder into the sifted flour and 

 mix in thoroughly, and bake in a moderate oven two fair-sized cakes. 



Remarks. — Flavoring of any kind may be used; but the first time I ate of 

 it was at my own table, made by one of my married daughters, without flavor- 

 ing. If flavoring is used, of course it is not plain, and it certainly is very nice 

 with any flavoring. 



Delicious Cake.— White sugar, 2 cups; butter, 1 cup; sweet milk, 1 cup; 

 3 eggs; soda, J^ tea-spoonful; scant tea-spoonful of cream of tartar; flour, 3 

 cups. Directions— Beat eggs separately and bake in rather a hot oven. 



Delicate Cake.— Flour, 3 cups; sugar, 2 cups; butter, % cup; sweet 

 milk, % cups, and 1 tea-spoonful of cream of tartar (or % cup of sour cream), 

 % tea-spoonful of soda. Beat well, then add the whites of 6 eggs beaten to a 

 stiff froth, flour to taste. 



Remarks.— i:h.\s is in the words of the "Belle" of Libertyville, Iowa, and 

 will be found delicate as belles in general. 



Delicate Cake, Cheap and Easy to Make.— Butter, % cup; sugar, 

 scant 2 cups, stirred to a cream; flour, 3 cups; baking powder, 2 tea-spoonfuls, 

 run through a sieve twice; sweet milk, % cup; whites of 6 eggs; flavor with 

 lemon. 



Remarks. — This makes a delicate jelly cake baked in layers. 



Jumbles.— ]\Irs. Phcebe Jane Rankin, of Illinois, gives the following 

 recipe for a very nice jumble: Sugar, 2 cups; lard, 1 cup; beat to a cream, 

 then add 2 eggs ; sweet milk, 1 cup ; soda, 1 tea-spoonful ; cream of tartar, % 

 tea-spoonful; then stir in flour till about as stiff as pound cake; put plenty of 

 flour on the board; dip out the dough with a spoon; flour your rolling pin well;, 

 roll to about }^ inch thick; sprinkle sugar over the top; cut out and bake in a 



