388 VR. CHASE'S RECIPES. 



butter or lard, the size of an egg; sour milk, 3^ cup; soda. 1 tea-spoonful; flour, 

 2 cups. 



Mrs. Chase's Sponge Cake. — Sugar, 1 cup; 4 eggs: sweet milk, 3 

 table-spoonfuls; flour, 2 cups; baking powder, 2 tea-spoonfuls; salt, 1 pinch; 

 orange or lemon extract (home-made;, 2 tea-spoonfuls. Directions — Beat the 

 eggs, then beat in the sugar, add the milk, salt and flavor; and, having mixed 

 the baking powder into the flour, sift it in, beat all together and bake in a quick 

 oven. 



Remarks. — This will make 2 cakes if baked in the round tin. or 1 in the 

 square. I have eaten of this many times witli great satisfaction, and expect 

 the same in eating of the one which, I am just informed, is ready for tea Yet 

 I give several others to meet all circumstances and desires. Sponge cake is 

 credited with being the most healthful of any form of cake, for the reason that, 

 as a general thing, no butter or other shortening is used, although of late, as 

 will be seen below, some people are beginning to introduce them; but, for 

 myself, I am very fond of one of the above, coming warm from the oven at 

 tea-time, having some very nice butter to eat with it. Those who are dyspeptic 

 had better forego this luxury. My next is from 'Fern Leaves," of Oswego 

 county, N. Y., who told the Blade " Household ' that it would make "roll 

 jelly cake," " cup cake," or " plain cake." It is as follows: 



Sponge Cake.— Sugar, 1 cup; flour, 1 cup; 3 eggs; water, 3 table-spoon 

 fuls; baking powder, 2 tea-spoonfuls; salt and spice to taste. 



The following is from somebody's lady friend, as the result of long experi- 

 ence: "Flour, 1 cup; sugar, 1 cup; baking powder, 1 heaping tea-spoonful-, 

 cold water, 3 table-spoonfuls; flavor with lemon or vanilla. Directions — 

 Beat the whites and yolks separately, and add the water the last thing before 

 baking. 



Improved Berwick Sponge, or Custard Cake.— Sugar. 2 cups: 

 4 eggs; flour, 3 cups; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; 

 salt, a pinch; cold water, 1 cup; the juice of 1 lemon. Directions — Beat the 

 eggs well, then beat in the sugar and half of the flour, in which the cream of 

 tartar has been mixed; the soda and salt being dissolved in the water, add in 

 with the lemon juice, and lastly the balance of the flour, stirring well together, 

 and bake in cakes to be fully 2 inches thick. 



For the Custard.— 'hl\\^, a scant ^ pt. (take out a little to wet up S tea 

 spoonfuls of flour); sugar, 1 scant cup; butter half the size of an egg; 1 egg, 

 well beaten; flavor vsith tlie grated peel of the lemon. Mix all, and cook for 15 

 minutes in the rice-boiler (a tin dish made to fit inside of another, in which the 

 water is placed, on the same principle as a glue kettle, which saves the labor of 

 constant watching and stirring to prevent burning) then set aside to cool. This 

 should be done so as to be cold by the time the cake is done. Split the cake 

 with a sharp knife, and spread the cold custard between. 



Molasses Sponge Cake.— Molasses, 1 cup; melted butter, 1 tabis- 

 spoonful; 2 eggs, well beaten; sweet milk. ^ cup; cream of tartar, 1 tea-spoon- 

 ful, soda, 1^ tea-spoonful; flour, \% cups: ginger, to taste. Makes a gootit 

 ioaf, or it may be baked in layers and laid up with jolly for variety 



