Two cups sugar, two-thirds cup of butter, i cup sweet milk, 3 cups flour, 3 eggs, 2 tea-spoonfuls baking powder; flavor with lemon extract. Bake as jelly cake. Caramel. — The whites of 3 eggs beaten very stiff, 2 cups sugar boiled until almost candy ; pour very slowly on the whites, beating them quite fast, one-half cake Baker's chocolate grated, vanilla extract. Stir until cool, then put between each cake and over the top and sides. NO. 3. One cup sugar, two-thirds cup sweet milk, i ^gg> one and two-thirds cups flour, i table-spoon- ful butter, 2 tea-spoons baking powder. Made this into 4 cakes. Mixture to put between : To the white of i ^g^ add 2 table-spoonfuls sugar, 2 of grated chocolate. The sweet chocolate should be used. Put this quantity between each layer and also on top. You will find it very nice. NUT CAKE. Two cups sugar, i of butter, 3 of flour, i of cold water, 4 eggs, 2 tea-spoonfuls baking powder, one and one-half cups kernels of hickory or white wal- nuts✪ Nut Cake. COOKING DIVISION. 325 FIG CAKE. For the cake take i cup butter, 2 cups sugar, 3^ cups flour, half cup sweet milk, whites of 7 eggs, 2 tea-spoons baking powder. Bake in layers. For the filling take a pound of figs, chop fine, and put in a stew-pan on tl'^e stove. Pour over it a tea-cup of water, and add half a cup of sugar✪ Fig Cake. Cook all together until soft and smooth ; let it cook, and spread between the layers. PORK FRUIT CAKE. One pound pork chopped fine, I pint boiling water, i cup sugar, 2 of molasses, i pound rais- ins, i^ pound citron, i nutmeg, 2 table-spoons cloves, 3 of cinnamon, i of soda, i tea-spoon gin- ger, and 4 cups flour. TEA CAKE. One cup sugar, 1 1^ cups butter, i cup flour, 3 eggs beaten separately, i ^ tea-spoons baking powder. Add raisins if you like. It is almost as good as pound cake. NO. 2. One cup sugar, i tea-spoonful butter, 3 eggs. Beat well together, and then add a cup of sweet milk (you may use part water) and a quart of sifted flour, into which you have mixed a spoonful of •cream tartar and a half tea-spoonful of soda. Bake in a quick oven. It is improved by sprinkling sugar over the top, before baking. This will make 2 cakes, which are best when eaten warm. 326 DOMESTIC GUIDE. PORK CAKE. Three-quarters of a pound of salt pork chopped as fine as lard, and then pour on a pint of boiling- strong coffee, 2 cups brown sugar, i of molasses, 2 tea-spoonfuls cloves, i of cinnamon, i of nutmeg, 2 tea-spoonfuls of soda, i ^^ pounds raisins✪ Pork Fruit Cake, also citron and currants. Bake slowly. This will make 3 cakes. FROSTING, ICING, ETC. FROSTING. Beat ^ pound pulverized sugar with the juice of I large lemon, and add the white of an egg beaten to a stiff froth, and i table-spoon of rum or arrak. Beat to a snowy white, put over your cake, and dry in a warm oven.

AI-modernized reading of the original text

Two cups sugar, two-thirds cup of butter, i cup sweet milk, 3 cups flour, 3 eggs, 2 tea-spoonfuls baking powder; flavor with lemon extract. Bake as jelly cake. Caramel. — The whites of 3 eggs beaten very stiff, 2 cups sugar boiled until almost candy ; pour very slowly on the whites, beating them quite fast, one-half cake Baker's chocolate grated, vanilla extract. Stir until cool, then put between each cake and over the top and sides. NO. 3. One cup sugar, two-thirds cup sweet milk, i ^gg> one and two-thirds cups flour, i table-spoonful butter, 2 tea-spoons baking powder. Make this into 4 cakes. Mixture to put between : To the white of i ^g^ add 2 table-spoonfuls sugar, 2 of grated chocolate. The sweet chocolate should be used. Put this quantity between each layer and also on top. You will find it very nice. NUT CAKE. Two cups sugar, i of butter, 3 of flour, i of cold water, 4 eggs, 2 tea-spoonfuls baking powder, one and one-half cups kernels of hickory or white walnuts. FIG CAKE. For the cake take i cup butter, 2 cups sugar, 3^ cups flour, half cup sweet milk, whites of 7 eggs, 2 tea-spoons baking powder. Bake in layers. For the filling take a pound of figs, chop fine, and put in a stew-pan on tl'^e stove. Pour over it a tea-cup of water, and add half a cup of sugar. Cook all together until soft and smooth ; let it cook, and spread between the layers. PORK FRUIT CAKE. One pound pork chopped fine, I pint boiling water, i cup sugar, 2 of molasses, i pound raisins, i^ pound citron, i nutmeg, 2 table-spoons cloves, 3 of cinnamon, i of soda, i tea-spoon ginger, and 4 cups flour. TEA CAKE. One cup sugar, 1 1^ cups butter, i cup flour, 3 eggs beaten separately, i ^ tea-spoons baking powder. Add raisins if you like. It is almost as good as pound cake. NO. 2. One cup sugar, i tea-spoonful butter, 3 eggs. Beat well together, and then add a cup of sweet milk (you may use part water) and a quart of sifted flour, into which you have mixed a spoonful of •cream tartar and a half tea-spoonful of soda. Bake in a quick oven. It is improved by sprinkling sugar over the top, before baking. This will make 2 cakes, which are best when eaten warm. PORK CAKE. Three-quarters of a pound of salt pork chopped as fine as lard, and then pour on a pint of boilingstrong coffee, 2 cups brown sugar, i of molasses, 2 tea-spoonfuls cloves, i of cinnamon, i of nutmeg, 2 tea-spoonfuls of soda, i ^^ pounds raisins, also citron and currants. Bake slowly. This will make 3 cakes. FROSTING, ICING, ETC. FROSTING. Beat ^ pound pulverized sugar with the juice of I large lemon, and add the white of an egg beaten to a stiff froth, and i table-spoon of rum or arrak. Beat to a snowy white, put over your cake, and dry in a warm oven.

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Dr. M'Millan's formulas and domestic guide