The Rural cook book

mainder of the flour, in which has been mixed the nuts. Handle very little and do not roll too thin. Pork Oeke. — One pound of fat salt pork, chopped fine, and dissolved in one pint of boiling water, three cups of brown sugar, one cup molasses, one pound each of raisins and currants, two tablespoonfuls of cinnamon, one teaspoonful cloves, two nutmegs grated, grated zest of one orange and lemon, one teaspoonful baking soda, two teaspoonfuls of cream of tartar, seven cups of sifted flour. Bake in moderate oven. This amount makes three medium-sized loaf cakes. Potato Cake. — Two cups sugar, one-half cup butter, one cup hot mashed potato, four eggs beaten, one-half cup milk, one- fourth teaspoon nutmeg, one-fourth teaspoon cloves, one-half teaspoon cinnamon, one cup walnut meats chopped fine, two rounding cups flour, two teaspoons baking powder, two ounces chocolate melted over hot water and mixed with potato ; add to sugar and butter and mix as usual. Bake in three layers and put together with frosting. Pound Cake. — Mix a pound of sugar with three-quarters of a pound of butter. When worked white, stir in the yolks of eight eggs beaten to a froth, then the whites. Add a pound of sifted flour and mace or nutmeg to taste. If you wish to have your cake particularly nice, stir in, just before you put it into the pans, a quarter of a pound of citron or almonds blanched, and powdered fine in rosewater. Raised Cake, — Two cupfuls light sponge, one cupful sugar, one-half cupful butter, two well-beaten eggs, one cupful stoned raisins, floured, half a nutmeg grated, one-half teaspoonful soda dissolved in a little water. Make into a loaf or loaves, and when light bake in rather slow oven, as it scorches easily.' If desired, cover it with a milk icing, for which use 10 teaspoonfuls sweet milk, IJ^ cupful sugar. Boil six minutes, take from stove and stir until quite white, flavor, spread quickly with a knife dipped in cold water. Raisin-Cake Squares. — Sift and dry half a pound of flour, rub into this two ounces of butter and a very little lard, add three ounces of sugar, a teaspoonful of baking powder and six ounces of stoned raisins. Beat two eggs with a spoonful of milk, and add to the dry ingredients; add a pinch of ground cinnamon and beat all to a light batter; pour into a greased pudding tin and bake in a sharp oven; when cooled a little cut with a hot knife into squares and serve while still warm. Rochester Cake.— Two cups sugar; two-thirds cup butter; one cup sweet milk; three eggs; three cups flour; two teaspoonfuls baking powder; a little salt and flavoring. Put half the mixture in two jelly cake pans. To the remainder add one tablespoon molasses; one cup chopped raisins or currants; one-fourth pound chopped citron; one teaspoon cinnamon; onehalf teaspoon cloves; one-half teaspoon allspice; a little nutmeg; one tablespoon flour. Put in two other jelly cake pans. Put the cakes together while warm with a little jelly or raspberry jam between them, dark and light layers alternately. •