The Pattern cook-book

This cake, when properly made, is extremely delicious. It is necessary to use pastry flour for it and fine granulated sugar. The fruit may be omitted, if not cared for, and a table-spoonful of vanilla substituted. Beat the butter and sugar together until quite light and creamy ; next add the beaten egg and then the milk. Seed the raisins, chop them coarsely, and sift over them a little of the flour. Mix the baking-powder through the rest of the flour by sifting the two together at least twice ; beat the flour carefully into the mixture, and add the fruit. Then beat the batter at least three minutes, and bake three-quarters of an hour in a moderate oven. The flour should be well sifted before being measured for this cake. A chocolate icing made with confectioners' sugar will be found particularly nice. CHOCOLATE CAKE. One-half cupful of butter. Two cupfuls of sugar. Two cupfuls of flour. One-half cupful of coffee (hot). One-half cupful of milk. Two tea-spoonfuls of baking-powder. Two tea-spoonfuls of vanilla. Two eggs. One square of chocolate. Rub the butter and sugar to a cream, and add the beaten eggs, and then the milk. Grate the chocolate fine, and add it to the coffee, which should be very hot ; stir well, and gradually add this mixture to the butter, sugar and eggs. Sift the powder and the flour together, add the flour, beating well, and then put in the vanilla. Bake in one loaf for forty minutes in a moderate oven. EGOLESS CAKE. One and a-half tea-cupful of sugar. Three tea-cupfuls of sifted flour. One tea-cupful of sour milk. One-half tea-cupful of butter. One tea-spoonful of soda. One-half tea-spoonful of cinnamon. One-half tea-spoonful of grated nutmeg. One tea-cupful of raisins. / Dissolve the soda in the milk. Rub the butter and sugar well together, and add the milk. Seed the raisins, chop them rather coarsely, and flour them lightly with a little of the flour. Sift the spice with the rest of the flour, and stir the latter into the mixture, beating hard ; then add the raisins. Bake for forty minutes in one loaf CUP CAKE. One cupful of sugar. Three-quarters cupful of butter. One-half cupful of milk. Two eggs. Two tea-spoonfuls of baking-powder. Flour to thicken. Unite the ingredients the same as in loaf cake. "l, 2, 3, 4" CAKE. This following recipe will make two good-sized loaves. One cupful of butter. One cupful of milk. Two cupfuls of sugar. Three cupfuls of flour. Four eggs. Three tea-spoonfuls of baking-powder. Put the ingredients together the same as for loaf cake. Divide the mixture, place it in tins, and bake. RAISED LOAF CAKE. Three cupfuls of warm milk. One cupful of sugar. One-half cupful of yeast, or One-half cake of compressed yeast. Flour to thicken. %-. Place the milk, sugar and yeast together, and add enough flour to make a rather thick batter. Set the batter in a warm place over night. In the morning add One and a-half cupful of butter. Two cupfuls of sugar. One cupful of raisins. One wine-glassful of wine or brandy. One tea-spoonful of cinnamon. One-half tea-spoonful of nutmeg. Two eggs.