CAKE8. 391 



Cake Witliout Eggs.— Sugar 1 cup; butter, ^ cup; sweet milk, 1 

 cup; cream of tartar, 2 tea-spoonfuls, soda, 1 tea-spoonful. Flavor to taste. 



Cider Cake, Requires Neither Eggs Nor Milk.— Sugar, 1)4 cups; 

 butter, % cup; sweet cider, \% cups; flour, 43^ cups; soda, 1 tea-spoonful; 

 cinnamon and cloves, of each 1 tea-spoonful. 



Remarks.— KMhongh. this from the "Young Lady,'" of Tontogany, O.. it 

 will make a nice cake, better than some old ladies make. 



Scotch Cake.— Brown sugar, 1 lb.; flour. 1 lb ; butter, J^ lb.; 2 eggs; 

 cinnamon 1 tea-spoonful; roll very thin and bake. [See, also, "Scotch Oat- 

 cake."] 



Buflfelo Cake. — Sugar, 1 cup; butter, melted, 1 table-spoonful; 1 egg, 

 beaten to a froth; soda, 1 tea-spoonful, dissolved in sweet milk, % cup; cream 

 of tartar, 2 tea-spoonfuls; flour to make so it will pour on tins. Bake like 

 jelly cake, and put custard or jelly between. 



Remarks. — Mrs. J, A. Heister, of Denver. Col , says. 'It is cheap and 

 good enough for any one." And I cannot account for the name, unless it is 

 because the Denver people take it with them when they go out to hunt buffalo. 



Buckeye Cake. — Sugar, % lb ; butter, 3^ lb.; 6 eggs, well beaten; 

 sweet milk, %\>t.\ 1 lb. of "prepared" flour; flavor with vanilla. Good for 

 Ohio people, where they use this kind of flour. 



Boston Cake. — Sugar, 1 cup; milk, 1 cup; butter. 1 table-spoonful; 1 

 egg, flour, 2% cups; cream of tartar, 2 tea-spoonfuls; soda, 1 tea-spoonful; 

 flavor with lemon or nutmeg. Nutmeg is their favorite; so much so, some of 

 them have been accused of making wooden ones. 



Vanilla Cake. — Sugar, )4. cup; 4 eggs; sour cream, 4 table-spoonfuls; 

 salt, 1 tea-spoonful; cream of tartar, 1 tea-spoonful; soda, }4, tea-spoonful, 

 flour, 13>^ cups; flavor with vaniUa — is the way "Jenny" makes hers at Irving, 

 Mich. 



Nutmeg Cake. — Sugar, 2 cups; butter, 1 cup; 3 eggs; 1 nutmeg; flour, 

 4 cups; milk, 1 cup; cream of tartar, 2 tea-spoonfuls, soda, 1 tea-spoonful; 

 rind of 1 lemon. Directions — Beat sugar and butter together, then add half 

 of the flour and half of the milk, then the beaten eggs, grated nutmeg and 

 grated rink of the lemon, then the balance of the flour, having the cream of 

 tartar mixed into it, and lastly, the balance of the milk with the soda dissolved 

 in it. Beat all thoroughly and bake in bread pans, buttered and prepared. 



Choice Cake.— Sugar, 1 lb.; flour, 1 lb ; butter, 3>^lb.; 7 '?gg3; cream, 

 1 cup; saieratus, 1 tea-spoonful; nutmeg, to taste. Directions — Beat sugar 

 and butter to a cream, add the eggs, then the cream, with the saieratus dissolved 

 in it; then flour and nutmeg. It requires much beating. Bake in a quick oven. 

 — Godey's Lady's Book. 



Rock Cakes, To Make.— Break 6 eggs into a dish, and bes^t till very 

 liglit; then add powdered sugar, 1 lb. (2^ cups), and mix well; then dredge in 

 gradually flour, i^ lb. {1% cups), and English currants, J^tc J^ lb., whioh have 

 \)cen nicely washed and dried. Mix all weU together; then put on to >• cwkfug 



