Farm and home cook book and housekeeper's assistant

To 1 cup molasses add ^^ cup boiling water and 2^^ cups flour sifted with 1 teasp each ginger and soda. Beat well, then add i/4 cup melted butter and beat again until smooth. Bake in two layers in a moderate oven. Make a frosting of 1 cup powdered sugar wet with cream and flavor with vanilla. Spread over the cake and sprinkle while still moist with grated or shredded cocoanut. — [Mrs. A. S., N. Y. Cocoanut Loaf Cake Cream % cup butter with 2 scant cups sugar, add 4 or 5 eggs, 1 cup milk, 1 pt flour sifted with 2 teasp baking powder, 1 cup grated fresh cocoanut, and flavor with i/^ teasp almond extract. Bake in a loaf tin. — [A. H., Wis. Potato Spice Cake Cream ^^ cup batter with 2 cups sugar, add 3 eggs, 1^/4 cups milk, % cup grated chocolate, 1 cup mashed potatoes, % lb almonds, chopped, and 2 cups flour sifted with 1 teasp cinnamon, l^^ teasp each cloves and nutmeg, and 2 teasp baking powder. — [A. H., Wis. Quick Sponge Cake Beat 3 eggs separately until very light, add 1 cup sugar and beat again, 1 tablesp milk and 1 cup flour sifted with 1 teasp baking powder. Bake in a shallow pan. — [Mrs. W. H. B., Mass. Velvet Sponge Cake Boil 1 lb sugar with 6 tablesp water until clear; then pour this hot syrup into the well-beaten whites of 6 eggs, beating vigorously all the while, and after the mixture has cooled some, add the beaten yolks of the eggs, and lastly 2 cups flour, but no baking powder. — [Mrs. J. S. W., Pa. Lemon Sponge Cake Beat to a cream 1 scant cup sugar and yolks of 4 eggs, add grated rind and juice of 1 lemon, stir until creamy and then add the beaten whites of 4 eggs and mix in lightly without "beating 1 cup flour sifted with 1 teasp baking powder. It is best to add whites of the eggs and the flour little by little, alternately. The mixing must be done very lightly, as beating the batter makes this cake tough. — [Anon., Col. SPONGE AND EGG CAKES 47 Fairy Sponge Cake This is an excellent cake to eat with fruits, ices, creams» etc. Beat the yolks of 4 eggs with 2 cups sugar until verylight, add to this the grated rind and juice of 1 lemon, then scant % cup boiling water in which 1 tablesp butter has been dissolved. Then add gradually 2 cups flour sifted with 2 teasp baking powder, and lastly the stiffly beaten whites of eggs. It is best to sift the flour several times, as this makes a finer grained cake. Bake in a loaf tin, and frost with a boiled icing. — [Mrs. A. S., Tenn. Gold Cake — Silver Cake This recipe will use up in the two cakes the yolks and the whites of the eggs, and do away with the objection of having one or the other left over. For the silver cake cream i/4 cup butter with 1 cup white sugar, add % cup milk, 1 1/^ cups flour sifted with 1 teasp baking powder, and flavor with lemon extract. Lastly add the beaten whites of 4 eggs. For the gold cake cream l^ cup butter or any good shortening with 1 cup brown sugar, add the yolks of 4 eggs, l^ cup milk, and 2 cups flour sifted with 1^/^ teasp baking powder. Flavor with vanilla. These are two fine cakes and the recipes have never failed me. — [Mrs. W. C, Mich. Huckleberry Cake