Temperance cook book

One and one-half cups of granulated sugar, one-half cup of butter, one-half cup of sweet milk, two cupfuls of flour, whites of four eggs, two teaspoonfuls of Equity baking-powder, flavor with almond. Bake in one loaf. By using the yolks with one more egg and one cupful of currants, made like the white cake, you will have two loaves of beautiful cake. When baked, frost. MARBLED CHOCOLATE CAKE. Make a batter as for white cake, take out one teacupful, add to it five tablespoonfuls of grated chocolate, moisten with milk, and flavor with vanilla; pour a layer of the white batter into the baking-pan, then drop the chocolate batter with a spoon in spots, and spread the remainder of the white batter over it. WATERMELON CAKE. WHITE PART. — Two cupfuls of sugar, one-half cup of butter, one cupful of sweet milk, three teaspoonfuls of Equity baking-powder, three cupfuls of flour, one lemon. PINK PART. — Made the same as the white, except use pink sugar (which can be bought at the confectioner's), and one-half pound of raisins. Put the raisins in the sugar. Put the pink part all in the center of the pan, and the white on the outside. BERWICK SPONGE CAKE. Beat six eggs, yolks and whites together, two minutes, add three cupfuls of sugar and beat five minutes, two cupfuls of flour with two teaspoonfuls cream-tartar and beat two minutes, one and one-third cupful of cold water, with one teaspoonful of saleratus dissolved in it and beat one minute. The grated rind and the juice of half a lemon a little salt, add two more cupfuls of flour and beat another minute. SPONGE CAKE. Ten eggs, one pound of powdered sugar, one-half pound of flour, juice of half a lemon, with the rind grated. After all the ingredients are ready, the sugar and flour, sifted, the lemon peel grated, the half lemon squeezed, and the tins buttered. The success of this cake is in the beating of the eggs. Two persons should beat them, at least half an hour, one beating the whites and the other the yolks and half the sugar together. Next cut the yolks into the whites, then stir in lightly the remainder of the sugar, then the flour and lemon, by degrees. The oven heat should be rather moderate at first. Much of the success depends upon this, as the latter should be evenly heated throughout, before it begins to rise. When baked, spread over the cakes a wafer thickness of icing. SPONGE CAKE. Three eggs, beat three minutes, one and one-half cupfuls of sugar, beat two minutes, one-half cup cold water, two cupfuls of flour, two heaping teaspoonfuls of Equity baking-powder, a little salt and flavoring. SCROLL CAKE. Seven eggs, two cupfuls of sugar, two teaspoonfuls of Equity baking-powder, two cupfuls of flour; flavor with lemon. Beat well together, and bake. FIFTH AVENUE CAKE. Whites of ten eggs, one cupful of powdered sugar, one cupful flour, two teaspoonfuls of Equity baking-powder, juice of one lemon. WHITE SPONGE CAKE. Whites of twelve eggs, four cupfuls of powdered sugar, one tablespoonful of bleached butter, three cupfuls of flour, or two cupfuls of flour and one-half cup of cornstarch, four tablespoonfuls of sweet milk, three teaspoonfuls of Equity baking-powder. To bleach butter, put it in cold water and wash it till very white. GERMAN CAKE.