CAKES 3S9 



Butter Sponge Cake.— Butter, 1 cup; sugar, 2 ";ups; flour, IJ^ cups; 

 6 eggs- cream of tartar, 1 tea-spoonful; soda, J^ tea-spoi>nful. Directions — 

 N"o special directions given, except to dissolve the soda i'n a table-spoonful of 

 the milk, and mix the cream of tartar evenly with the flour, which is in accord- 

 ance with my general directions. 



Remarks. — But as this recipe shows how a farmer's wife of White Church, 

 Kansas, makes sponge cake, I thought I would give her directions in full. It 

 will be noticed that this cake is rich in eggs and butter; but if the Kansas ' 

 farmers can not afford it I do not know who can. 



Lemon Sponge Cake, with Butter.— Sugar and flour, each, 1 cup; ' 

 3 eggs; sweet milk, 3 table-spoonfuls; melted butter, 2 table-spoonfuls; baking 

 powder, 2 heaping tea-spoonfuls; extract lemon, J^ tea-spoonful. 



Cream Sponge Cake. — Glertie, of Kewanee, Wis., prefers cream in 

 hers, as follows: Beat 2 eggs in a tea-cup, fill up the cup with thick sweet 

 cream, 1 cup of sugar, 1 cup of floiu*, 1 tea-spoonful each of cream of tartar 

 and soda. 



Sponge Cake. — Sugar, 1 cup; 1 egg; sweet milk, 1 cup; butter the size 

 of an Qgg; baking powder, 3 tea-spoonfuls; flour, 2 cups; seasop to taste. 



Remarks. — The more frequent use of sponge cake, as compwed with other 

 kinds of cake, is the reason of my giving so large a number of them, that 

 everybody may be suited. 



Pound Cake.— Sugar, 1 lb. {2% cups); butter, 1 lb. (2 cup?); flour, 1 lb, 

 (3 cups); 10 eggs; soda, 1 tea-spoonful. Directions — Beat the 3'olk3 and 

 whites separately; and if you wish a fruit cake, use raisins, or currants, 1 lb. 



Remarks — It keeps moist a long time, if properly covered. For varieties 

 sake, flavoring extracts may be sometimes used, or take the Imperial next below, 

 for the variety. 



Imperial Cake. — Sugar, flour, butter, eggs (10), raisins, currants, figs, 

 almond meats, peel {% citron, J^ lemon, J^ orange), of each 1 lb., except as 

 explained about the peel, baking powder, 3 tea-spoonfuls. Directions— No 

 flavoring, nor spices, are to be used. The butter and sugar rubbed together, 

 then the beaten eggs (10 eggs average a pound); add baking powder to the flour 

 and put it in after the eggs; add only one kind of the fruit at a time — no flour 

 on the fruit — but the peel and figs are to be chopped fine, the almonds blanched 

 and split. Stir well when all is in, and bake in square tins. 



Remarks. — I should think it would be rich enough for any imperial family 

 of Europe, or for the wedding of an American, but, in this case, the company 

 to be large, the amounts may be doubled, or trebled. 



Dark Cake.— Brown sugar, 2 cups; molasses, 1 cup; butter, 1 cup; rais- 

 ins, chopped, 2 cups; sour milk, 1 cup; saleratus, 2 tea-spoonfuls; 3 eggs; flour, 

 5 cups; cloves and cinnamon, of each, 1 table-spoonful; allspice, ■*. tea-spooa- 

 lul: 1 small nutmeg, all well beaten. 



Remarks.— Mrs. C. B. Greely. of Alpena, Mich, says: This makes two 

 good sized loaves. Is splendid! Don't get too much butter in, take large cups 



