Twentieth century home cook book

Scotch Cake. — Take one pound of fine flour, a half-pound of fresh butter, a half-pound of finely sifted loaf sugar; mix well in a paste, roll out an inch thick in a square shape, pinch the edges so as to form small points ; ornament with comfits and orange-peel chips; bake in a quick oven until of a pale lemon color. Rice Cake. — Take about four ounces of rice flour, sift three ounces of wheat flour into it, add eight ounces of granulated sugar, the rind of a lemon grated fine, six eggs, using all the yolks, and but half the whites. Beat the whole together for about twenty minutes, and bake about three-quarters of an hour. Tea Cake. — Break one egg into a teacup. Fill the cup with sweet milk. One cupful of sugar, one-half cupful of butter, a little nutmeg, one teaspoonful each of saleratus and cream of tartar. Flour to make it the consistency of common sponge cake. Christmas Cake. — Two eggs, one-half cupful of butter, one cupful of molasses, one cupful of raisins, two cupfuls of flour, and various spices. Mix and bake in a rather brisk oven. Taylor Cake. — Two and one-half cupfuls of flour, one and one-half cupfuls of sugar, one-half cupful of butter, one-half cupful of milk, one egg, one-half teaspoonful of soda, and with or without fruit. Silver Cake. — Take one half coffee-cupful of butter, one and one-half cupful of sugar, two cupfuls flour, one-half cupful milk, one teaspoonful cream of tartar, onehalf teaspoonful soda and the whites of eight eggs. Gold Cake. — Use the same ingredients, and proceed in the same manner, only substituting the yolks of the eggs. "Widow's Cake." — A palatable cake to be eaten as bread or rusks at tea is made with two cupfuls flour, one of meal, teaspoonful soda; one cupful molasses, two eggs, salt. Mix with warm milk. Bake in a quick oven. Spice Cake. — One cupful of sugar, one cupful of sour milk, one cupful of raisins, one egg, a nutmeg, one teaspoonful of cloves, two teaspoonfuls of cinnamon, one teaspoonful of soda and three cupfuls of flour. Bake slowly but steadily until done. Another. One cupful butter, one of brown sugar, one and one-half of sour milk, one pint molasses, one tablespoonful saleratus, three eggs, cinnamon, cloves, allspice, nutmegs, citron, currants, raisins. Stir stiff with flour. Hickory -Nut Cake.— Take a half cupful of butter, two cupfuls of sugar ami four eggs beaten separately ; then three cupfuls of flour, one-half cupful of sweet milk, two teaspoonfuls of baking powder, two cupfuls of hickory-nut meats cut fine, with one teaspoonful extract vanilla. XI. Gingerbread and Other " Homely " Cakes. Ginger Snaps. — One cupful of brown sugar, one cupful of molasses, one cupful of lard, two eggs, a small teacup half full of boiling water, two teaspoonfuls of ginger, two of cinnamon, a teaspoonful of saleratus. Roll thin, cut out, and bake in a quick oven. Ginger Cookies. — One cupful of molasses, one-half cupful of sugar, two-thirds cupful of butter, one-half cupful of water, one egg, two teaspoonfuls of saleratus, one-half teaspoonful of alum, one teaspoonful of ginger, flour enough to roll out soft. Bake quick. cookie-pans. Sponge Gingerbread. — Sift two teaspoonfuls of soda and a dessert-spoonful of ginger, in two cupfuls of molasses. Stir thoroughly, and add four well-beaten eggs, one cupful of butter, melted, one cupful of sour milk or buttermilk, in which is dissolved one teaspoonful of soda. Add flour until the whole is of the consistency of a pretty thick batter. Make into two loaves and bake.