Temperance cook book

One and one-half cupfuls powdered sugar, one-half cup of butter, yolks of three eggs, and whole one, three cupfuls of flour, one cupful of sweet milk, two teaspoonfuls of Equity baking-powder. Bake in jelly-pans. THE ICING. Beat the yolks of three eggs, and add the grated rind and juice of two large or three small oranges; (be careful they are not bitter), thicken it with powdered sugar; put this between the layers of the cake, and ice it nicely on the top and sides. Any kind of white cake with the yellow icing, makes a beautiful contrast. ORANGE CAKE. One cupful of butter, two cupfuls of white sugar, one cupful of sweet milk, three cupfuls of flour, three teaspoonfuls of Equity baking-powder, five eggs, leaving out the whites of two. Bake in jelly-pans. Between the layers spread a frosting made of the whites of two eggs, one pound of sugar, and juice of two oranges. Grate the rind into the cake. CUSTARD CAKE. Two cupfuls of sugar, one-half cup of butter, five eggs, onehalf cup sweet milk, two and one-half cups of flour, three teaspoonfuls of baking-powder. Bake in jelly-pans. FOB CUSTARD. — One-half cup of sugar, one egg, one tablespoonful of cornstarch, one cupful sweet milk; flavor to taste. WHITE CUSTARD CAKE. Two cupfuls of white sugar, one-half cup of butter, one cupful sweet milk, Whites of six eggs, three cupfuls of flour, three teaspoonfuls of Equity baking-powder; bake in jelly-pans. CUSTARD. — One pint of sweet milk, yolks of four eggs, two tablespoonfuls of cornstarch, one-half cup of sugar. CARAMEL CAKE. One and one-half cupfuls of sugar, one-half cup of butter, three cupfuls of flour, three-fourths cup of sweet milk, whites of five eggs, three teaspoonfuls of Equity baking-powder; bake in deep jelly-pans. Make Caramel as follows: Two coffeecupfuls of granulated sugar, one coffeecupful of cream (if you cannot get the cream use milk), one spoonful butter — wash all the salt out of the butter as it curdles the milk. Boil fifteen minutes; stir all the time while boiling. Set off and stir till it begins to thicken, spread between the layers, and frost all over the outside with a thick coating of the caramel. For chocolate caramel, boil ten minutes, and add four sticks of grated chocolate. WHITE CHOCOLATE CAKE. Whites of six eggs, two cupfuls of powdered sugar, two-thirds cup of butter, one cupful of sweet milk, three cups of flour, three teaspoonfuls of Equity baking-powder; bake in jelly-pans. To prepare the chocolate, beat the whites of two eggs to a stiff froth, add four sticks of chocolate, eighteen teaspoonfuls of powdered sugar, one teaspoonful of cream-tartar, beat well, and when the cake is done, put between layers, and frost the top. YELLOW CHOCOLATE CAKE. One cup very full of butter, two cupfuls of sugar, three cupfuls of flour, two-thirds cup of sweet milk, five eggs, three teaspoonfuls of Equity baking-powder. Bake in four jelly-pans. Make boiled icing, and add four sticks of grated chocolate, first dissolved in a little cold water; put between layers and on top. CHOCOLATE CAKE.