Kentucky receipt book

Two coffee cups granulated sugar, 4 cups sifted flour, 2-3 cup butter, 1 cup of milk, 2 teaspoons baking powder, whites of 6 eggs. Cream butter and sugar, milk, flour and beaten whites alternately, sift powder into dough, add vanilla. Mix and put in a greased mold or bake in jelly tins. Harlequin Cake. Two cups granulated sugar, 1 cup of milk, 1 cup of butter, 3 cups of flour, 3 eggs, 2 heaping teaspoons baking powder. Mix and divide dough into 4 equal parts. Have cakes baked in round jelly tins. Cover 1 cake with 2 squares of unsweetened chocolate, melted. Color 1 cake pink with fruit coloring or cochineal and when all are cooked place a white cake, then chocolate cake, another white cake and the pink cake on top. Spread each layer with lemon jelly and cover top with white icing. Sand Tarts. One pound of sugar, 1 pound of flour, 5 eggs, yolks only, 6 ounces of butter, 1 teaspoon of baking powder. Boll very thin, sprinkle top with cinnamon and sugar, 1 almond blanched and split in half on top of each cake. Keep in a closely-covered jar. Lemon Drops. Two eggs beaten separately, 1 coffee cup of granulated sugar, 1 coffee cup of butter, 3 cups flour, 2 teaspoons baking powder, a little nutmeg and lemon extract. Bake in muffin rings and ice. Fruit and Feather Cake. Whites of 6 eggs, 2 teacups of sugar, butter twice as large as an egg, 2 teacups of flour, 1 teaspoon of soda, 2 teaspoons of cream of tartar. Dark Part — Yolks of 3 eggs, 2 cups of brown sugar, butter size of an egg, 2 teacups of flour, % teaspoon of soda, % teaspoon cream of tartar, % cup of sour cream with soda in it, ^ pound of raisins, % pound of currants, 2 tablespoons of sliced citron, % teaspoon of cinnamon, 1 teaspoon of grated nutmeg. Mix as usual and bake in a greased mold. Cream Sponge Cake. * Two eggs beaten separately, 1 heaping cup of flour, 1 cup of granulated sugar, % cup of sweet cream, 1 teaspoon soda, 2 teaspoons of cream of tartar. Beat hard and add whites last. Bake in a mold or square pan. Coffee Cake. Five eggs, l^/^ cups of brown sugar, 1 cup molasses, 1 cup of butter, 4 cups of flour, 1 tablespoon of cinnamon, 1 teaspoon allspice, 1 teaspoon of cloves, % grated nutmeg, 1% cups of raisins, % cup of citron, 1 cup of currants, 1 cup of cold coffee, 1 teaspoon soda, dissolved in warm water; use part of the flour on the fruit. Bake in a loaf. Ginger Cake. Two eggs beaten light, 1 cup of molasses, 1 cup of sugar, 1 cup of butter, 3 cups of flour, 1 coffee cup of sour milk, 1 teaspoon of soda, 1 kitchen spoon of ginger, 1 dessertspoon of cinnamon and 1 of spice mixed. White Cake. One light pound of flour, 1 light pound granulated sugar, whites of 13 eggs, beaten very stiff, % pound white butter, 1 heaping teaspoon cream of tartar, ^^ teaspoon soda, % teacup of cream, 1 teaspoon vanilla. Cream butter and sugar together until light, then add whites. Put the soda and extract in cream ; add to the mixture. Sift in the cream of tartar with flour. Stir well and bake in a greased mold. Sponge Cake. Two cups of granulated sugar, 2 cups of flour, 4 eggs, 2-3 cup of boiling water, 2 teaspoons baking powder, 1 teaspoon lemon juice or vanilla. Bake in a greased mold. Cocoanut Cake. Four eggs, 2 coffee cups of sugar, % cup of butter, 1 cup of sweet milk, 3^ cups flour, 2 teaspoons baking powder. Bake in jelly tins. Grate 1 fresh cocoanut or use dessicated cocoanut soaked in milk and drained. Cover the layers with boiled icing and sprinkle thickly with cocoanut. Angel Cake. Whites of 11 eggs, V^ cups of granulated sugar sifted once, 1 cup of flour with 1 teaspoon of cream of tartar, sifted 4 times, 1 teaspoon of vanilla. Bake in mold 40 minutes, do not take out cake until partially cold. Wafer Cakes.