Temperance cook book

One and one-fourth pounds of white sugar, one-half pound of butter, one and three-fourths pounds of flour, six eggs, one pint of sour cream, one teaspoonful soda, dissolved in water and strained; rind of two lemons, juice of one lemon, one nutmeg, a little mace, one pound of raisins, one pound of currants, one-half pound of citron. Cream the butter and sugar well together, add the yolks of the eggs, well beaten, then the cream and flour, alternately, then the beaten whites of the eggs. Have the fruit floured, and stir this in last of all. Bake about two and one-half hours, and cover with buttered paper while baking. NUT CAKE. Two cupfuls of sugar, one cupful of butter, three cupfuls of flour, one cupful of cold water, four eggs, three teaspoonfuls of Equity baking-powder, three cupfuls kernels of hickorynuts or white walnuts, carefully picked out, and added last of all. CLOVE CAKE. Four and one-half coffeecupfuls of sifted flour, three coffeecupfuls of sugar, one and one-half cupfuls of butter, one teacupful of cream or sour milk, one teaspoonful of saleratus, four eggs, one tablespoonful each cloves, cinnamon and nutmeg, one pound each of fruit and citron. PORK CAKE. One pound of fat, salt pork, one pint of boiling water, one pint of New Orleans molasses, two cupfuls of brown sugar, one pound of raisins, one pound of currants, one-half pound of almonds, one teaspoonful each of allspice and nutmeg, one tablespoonful of saleratus, six cupfuls of flour. Chop the pork very fine, and pour over it the boiling water; when cold, add the molasses and sugar, then the saleratus and spices, next the flour; blanch and chop the almonds, and add them with the rest of the fruit. OLD HARTFORD ELECTION CAKE — 100 years old. Four pounds of dried and sifted flour, two pounds of butter, two pounds of sugar, three gills of distillery yeast, or twice the quantity of home-brewed, half an ounce of nutmeg, and two pounds of fruit. A quart of milk. Rub the butter very fine into the flour, add half the sugar, then the yeast, then half the milk, hot in winter, blood warm in summer, then the eggs, well beaten, and the remainder of the milk. Beat it well, and let it stand to rise all night. Beat well in the morning, adding the sugar and the spice. Let it rise three or four hours, till very light. Put the cake in buttered pans, and put in the fruit as directed previously. If you wish it richer, add a pound of citron. LOAF CAKE. One pint new milk, two pounds of flour, one pint of sugar, three-fourths pint of butter, one and one-half pounds of raisins, seeded and chopped, five eggs. Make a thick batter over night, by warming half of the milk. Stir into it one teacupful of good potato yeast. In the morning it will be very light; stir into this yeast the balance of the milk, warmed, then the sugar, and butter, melted, then the eggs, beaten to a stiff froth; lastly, the raisins. Keep the cake warm while making it. This will make two common sized loaves. Let them stand until they are light. Bake in a slow oven about one hour, or until done. 1G8 CAKE. CONNECTICUT LOAF CAKE.