Dr. M'Millan's formulas and domestic guide

Mix sugar and butter first, then add eggs and fruit, then yeast, water and flour, and mold out into 3 loaves, as you would do in baking ordinary loaves of bread, taking about the same quantity of flour. Then set to rise, which will take about 4 hours. Then bake in a moderately heated oven i hour. CHOCOLATE AND VANILLA CAKE. One and a half cups of sugar, one and two-thirds cups of flour, half cup butter, i y^ cups milk, half cup corn starch, 2 tea-spoons baking powder, the whites of 6 eggs beaten to a froth, 3 tea-spoons vanilla extract. Bake in layers of either 2 or 3, and spread frosting between and on top. Frosting: The whites of 2 eggs beaten till you can turn the plate bottom side up, and half a pound of pulverized sugar. Take the yolks of the eggs you have just broken, and make chocolate cade : One and a half cups white sugar, ^ cups butter, 2]/^ cups flour, half a cup milk, the yolks of 8 eggs, 2 tea-spoons baking powder. Flavor with lemon or vanilla, bake in round pie tins in 5 layers, put chocolate frosting between, made in this way : The white of 3 eggs beaten very light, half a pound of powdered sugar, half a cake German sweet chocolate, or the same quantity of the bitter. CREAM PUFFS. Take 2 whole eggs, with i cup of sugar, half a cup of butter, i cup of sweet milk, 2 tea-spoons. baking powder, 2]/^ cups flour, flavor with lemon Split the cakes while hot, and fill with cream, twothirds of a cup of flour, I pint milk, 2 eggs. Heat the milk, mix sugar, eggs and flour together, and add to the milk ; flavor and cook till like cream. CINNAMON CAKE. One cup sour cream, i cup sugar, half cup melted butter, i egg, half tea-spoon soda. Mix as for cookies, roll out, and spread ground cinnamon over the top, and then roll up as a roll of jelly cake, slice off with a sharp knife, and bake. Any good cooking recipe will do. JELLY ROLLS. Three eggs, half a cup sugar, i cup flour, i^/^ tea-spoonfuls baking powder, the whites of 4 eggs,. two-thirds cup pulverized sugar, half cup flour, half tea-spoonful baking powder, and a little salt. COCOANUT CAKE. One cup butter beaten to a cream, 3 cups sugar, 3 cups flour, 3 tea-spoonfuls baking powder, half cup sweet milk, the whites of 10 eggs, to be baked in layers like jelly cake. Instead of jelly, make a pastry of the whites of 3 eggs and i pound of powdered sugar, I box of desiccated cocoanut soaked in milk, and put between the layers. CITRON CAKE. Four eggs well beaten, i y^ pounds sugar, ^ pound butter, i pint sweet milk, i^ pounds flour, half pound citron. Cut in thin pieces, well floured, baking powder as usual. CREAM CAKE. Two table-spoons butter, 2 tea-cups sugar, 3 eggs, half tea-cup sweet milk, 2 table-spoons cold water, 2 tea-cups flour, 2 tea-spoons baking powder. Bake quickly on 3 or 4 round tins. The ** cream" for same is half pint milk, half tea-cup sugar, small piece butter, i egg, i table-spoon corn-starch. Boil until very thick. When nearly cold flavor with vanilla. When the cakes are cool put them together with it. GOLD AND SILVER CAKE. One tea-cup white sugar, half tea-cup butter, whites of 4 eggs, two-thirds tea-cup sweet milk, 2 tea-cups flour, 2 tea-spoons baking powder, flavor. Gold Cake : Same as above, using the yolks (A the eggs and adding i whole egg.