The Pattern cook-book

Rub the butter and sugar to a cream, and add the milk. Sift together the flour, corn-starch and baking-powder, and add them, beating well. Lastly, stir in the whites of the eggs, beaten to a stiff froth. Bake for half an hour in a well buttered tin in a moderately quick oven. A flavoring may be added to the cake in mixing, if desired. WHITE CAKE, NO. 2. One and a-half tea-cupful of sugar. One-half tea-cupful of butter. CAKE. 527 One tea-cupful of water. Three tea-cupfuls of flour. Three tea-spoonfuls of baking-powder. Two tea-spoonfuls of vanilla. Four eggs (whites). Mix in the order given in the preceding recipe, and bake for half an hour. This makes a very delicate cake. POUND CAKE. One-half pound of powdered sugar. One-half pound of butter. One-half pound of flour. Six eggs. One tea-spoonful of baking-powder. Two tea- spoonfuls of flavoring. Mix in the order given for white cake, No. i, and bake in one loaf in a moderate oven for three-quarters of an hour. CHEAP POUND-CAKE. One cupful of sugar. One-half cupful of butter. One third cupful of milk. One and a-half cupful of flour. One tea-spoonful of baking-powder. One tea-spoonful of mace. Three eggs. Rub the butter and sugar to a cream, and add the eggs, well beaten, and then the milk. Sift the flour, bakingpowder and mace well together, and stir them in, beating thoroughly. Bake forty minutes in a rather quick oven. COCOANUT LOAF CAKE. One cupful of sugar. One cupful of milk. One-half cupful of cocoanut. Two cupfuls of flour. One egg. Two tea-spoonfuls of baking-powder. Three table-spoonfuls of melted butter. Place the melted butter and the sugar together, and stir well ; then add the beaten egg and the milk. Sift the baking-powder and flour together, and add them, beating vigorously. When all is smooth, add the cocoanut, and bake in one loaf for half an hour in a rather quick oven. PLAIN LOAF CAKE. One cupful of sugar. One-half cupful of butter. One-half cupful of milk. One and a-half cupful of flour. Two eggs. One tea-spoonful of baking-powder. One tea-spoonful of lemon or vanilla extract. Cream the butter and the sugar together by stirring well ; and add the milk, then the flavoring, and then the flour, into which the baking-powder has been stirred ; lastly add the eggs, well beaten. This cake requires little handling. Do not beat it any longer than is just necessary to blend the ingredients smoothly together. Bake for three-quarters of an hour. This is a very reliable recipe and makes a delicious cake with very little labor. QUICK LOAF CAKE. One cupful of sugar. One table-spoonful of wine. One cupful of milk. One tea-spoonful of baking-pow- One-third of a cupful of melted der. butter. One and a-half tea-spoonful of Two cupfuls of flour. mace or nutmeg. One cupful of raisins. One tea-spoonful of bitter al- One egg (yolk only). mond extract. Place the ingredients together in the order of the preceding- recipe, and bake for three-quarters of an hour. This cake is most delicious when fresh, but it soon becomes stale and dry. As this recipe makes but one loaf, however, the cake is not very likely to become stale. CREAM LOAF CAKE. One cupful of sweet cream. Two cupfuls of sugar. Three cupfuls of flour. Four eggs. Two and a-half tea-spoonfuls of baking-powder.