Temperance cook book

The whites of eight eggs, two cups of sugar, one of butter, three cupfuls of flour, one of sweet milk, three teaspoonfuls of Equity baking-powder. Beat the butter to a cream, stir in the sugar, and beat until light; add the milk, then the flour and beaten whites. When well beaten, divide into two equal parts, and into half grate five sticks of sweet chocolate. Bake in layers, spread with custard, and alternate the white and dark cakes. For custard for the cake, add a teaspoonful of butter to two teacupfuls of milk, and let it come to a boil; stir in two eggs beaten with one cupful of sugar, add tablespoonful of cornstarch, dissolved in a little milk. Frost with white icing on top and sides. CREAM CHOCOLATE CAKE. Three eggs beaten light, one cupful of sugar, one of flour, four tablespoonfuls of milk, two teaspoonfuls of Equity bakingpowder. Bake the cake in a deep jelly-pan, let it cool, then cut through the center, and put in the custard cold. Custard for the cake; one cupful of milk, two eggs, one-half cup of sugar, three teaspoonfuls of flour, one of cornstarch; flavor as you like. Frost the top and sides with chocolate icing. RIBBON CAKE. One-half cup of butter, three eggs, one and one-fourth cupfuls of sugar, one-half cup of milk, two and one-half cupfuls of flour, two teaspoonfuls of Equity baking-powder. Take one cupful of this mixture and put in one jelly-pan, and another cupful in another pan, and bake. These are for the top and bottom of the cake. While these are baking, add to what is left in the bowl one teaspoonful each of cinnamon, cloves, nutmeg, and two tablespoonfuls of molasses, one cupful of chopped seeded raisins. When this is baked, put it between the other two with just enough jelly to make them stick. Roll in a napkin till cold. SPICK CAKE. Two cups of brown sugar, one cupful of butter, one cupful of sour cream, three cupfuls of flour, one teaspoonful of soda, three teaspoonfuls of cinnamon, two of allspice, two of cloves, one nutmeg. Bake like jelly cake, and put together with frosting or jelly. Frost the top and sides with white icing. Add five eggs. HICKORYNUT OR ENGLISH WALNUT CAKE. One pound of granulated sugar, one half pound of butter, one teacupful of sweet milk, one teaspoonful of soda, juice of one lemon, and four eggs, three cupfuls of flour, two cupfuls of rolled hickorynuts or English walnuts, added with one cupful of currants and raisins. Bake in jelly-pans in a quick oven. Put together with boiled icing, ice the top and sides also. FIG CAKE. SILVER PART. — Two cupfuls of sugar, two-thirds cup of butter, two-thirds cup of milk, whites of eight eggs, three teaspoonfuls of Equity baking-powder, thoroughly sifted, with three cupfuls flour; ptir butter and sugar to a cream, add the milk and the flour, and last the whites of the eggs. GOLD PART. — One cupful of sugar, one-half cup of butter, one-half cup of sweet milk, two teaspoonfuls of Equity bakingpowder, sifted in two cups of flour, yolks of seven eggs, well beaten, and one whole egg, one teaspoonful of allspice and two of cinnamon; bake the white in two long pie-tins. Put half the gold in a pie-tin, and lay on one pound halved figs (previously sifted over with flour), so that they will just touch each other; put on the rest of the gold, and bake. Put the cakes together