Take two teaspoonfuls of cream of tartar and mix it, by sifting, with one pint of dry flour, one even teaspoon- f ul of soda, dissolved in a teacupf ul of milk ; rub a piece 190 VmGimJL COOKSRT-BOOK, of butter the size of an egg into the dry flour ; then beat up one eggj and a teacupful of sugar✪ Mrs. Garrett's Ten-minute Cake; mix all well to- gether, and bake without delay. Have your oven ready heated before you begin mixing, and you can make and bake the cake in ten minutes. Bakeb's ob Plebeian Gingbbbbead. Two quarts of flour, four teaspoonfuls of soda, one quart of molasses, one cup of sour cream, one half cup of ginger, one large table-spoonful of lard. Sprinkle the ginger into the flour ; mix sugar and molasses with the cream and soda. Nbvee-pailing Cake. Three-quarters of a pound of butter, one pound of sugar, one pound of flour, eight eggs. Cream the butter and sugar together ; add a handful of flour and two eggs, then another handful of flour and eggs, and so on, until all the ingredients are mixed together. Flavor as you like. Beat well each time, and bake in a one-pound mould. Cocoa-nut Cake. One pound of flour, one pound of sugar, half a pound of butter, one dozen €ggs, the half of a cocoa-nut grated, one lemon (juice and rind); mix as you do pound-cake batter, and bake in small cups or shallow pans. Leavened Fbuit Cake. To one pound and a half of flour put one gill of yeast, six eggs, and a pound of butter, one pound and a quarter of good brown sugar, one gill of brandy, three teaspoon- fuls of mace and nutmeg mixed, one pound of raisins or currants, half a pint cup of cream. Let half the materials be set to rise with the quantity of yeast named, and when well risen the other part added. Give it ample time to VmOINIA COOKSBT-BOOK, lOt rise, and when well swollen put in the second half of the materials, and give it another good rise. It will require a part of two days to complete the whole process, but rewards by being a cake of peculiarly nice flavor. White Cup Cake. Whites of eight eggs beaten to a stiff froth, three half-pint cupfuls of flour, two half-pint cupfuls of white sugar, one half -pint cupful of butter, one half -pint cupful of cream, one teaspoonful of cream of tartar sifted into the flour, half a teaspoonful of bicarbonate of soda dis- solved in the cream ; mix sugar and butter together until well creamed, then add alternately flour and eggs until all are in, reserving the cream to pour in last; season with essence of bitter-almonds or rose-water. Bake in rather a quick ovea Angel's Food. (The glass spoken of in this recipe is an ordinary half- pint tumbler.) One glass of flour sifted Jive times, one glass and a half of powdered sugar sifted, whites of eleven eggs, beaten to a stiff froth, one teaspoonful of cream of tartar; season to your taste with vanilla — a delicate flavor recommended, however; beat the eggs very light ; sift in the sugar by degrees, not beating but stirring lightly; add the flour very gently, using your spoon lightly — do not beat; season to suit your taste, and, last of all, stir in the cream of tartar : bake at once. Do not grease your pan, but line the bottom and sides of the mould with paper. Use a straw to test the fact of its be- ing done, and let the cake stand in the pan a few minutes after it is done. Republican Cakb, Five eggs, three-quarters of a pound of sugar, one pound of flour, half a pound of butter, one teaspoonful of 193 VIRGINIA COOKERY-BOOK. ✪ Tea Cake, No. 1

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Take two teaspoonfuls of cream of tartar and mix it, by sifting, with one pint of dry flour, one even teaspoon- f ul of soda, dissolved in a teacupf ul of milk ; rub a piece 190 VmGimJL COOKSRT-BOOK, of butter the size of an egg into the dry flour ; then beat up one eggj and a teacupful of sugar; mix all well to- gether, and bake without delay. Have your oven ready heated before you begin mixing, and you can make and bake the cake in ten minutes. Bakeb's ob Plebeian Gingbbbbead. Two quarts of flour, four teaspoonfuls of soda, one quart of molasses, one cup of sour cream, one half cup of ginger, one large table-spoonful of lard. Sprinkle the ginger into the flour ; mix sugar and molasses with the cream and soda. Nbvee-pailing Cake. Three-quarters of a pound of butter, one pound of sugar, one pound of flour, eight eggs. Cream the butter and sugar together ; add a handful of flour and two eggs, then another handful of flour and eggs, and so on, until all the ingredients are mixed together. Flavor as you like. Beat well each time, and bake in a one-pound mould. Cocoa-nut Cake. One pound of flour, one pound of sugar, half a pound of butter, one dozen €ggs, the half of a cocoa-nut grated, one lemon (juice and rind); mix as you do pound-cake batter, and bake in small cups or shallow pans. Leavened Fbuit Cake. To one pound and a half of flour put one gill of yeast, six eggs, and a pound of butter, one pound and a quarter of good brown sugar, one gill of brandy, three teaspoon- fuls of mace and nutmeg mixed, one pound of raisins or currants, half a pint cup of cream. Let half the materials be set to rise with the quantity of yeast named, and when well risen the other part added. Give it ample time to VmOINIA COOKSBT-BOOK, lOt rise, and when well swollen put in the second half of the materials, and give it another good rise. It will require a part of two days to complete the whole process, but rewards by being a cake of peculiarly nice flavor. White Cup Cake. Whites of eight eggs beaten to a stiff froth, three half-pint cupfuls of flour, two half-pint cupfuls of white sugar, one half -pint cupful of butter, one half -pint cupful of cream, one teaspoonful of cream of tartar sifted into the flour, half a teaspoonful of bicarbonate of soda dis- solved in the cream ; mix sugar and butter together until well creamed, then add alternately flour and eggs until all are in, reserving the cream to pour in last; season with essence of bitter-almonds or rose-water. Bake in rather a quick ovea Angel's Food. (The glass spoken of in this recipe is an ordinary half- pint tumbler.) One glass of flour sifted Jive times, one glass and a half of powdered sugar sifted, whites of eleven eggs, beaten to a stiff froth, one teaspoonful of cream of tartar; season to your taste with vanilla — a delicate flavor recommended, however; beat the eggs very light ; sift in the sugar by degrees, not beating but stirring lightly; add the flour very gently, using your spoon lightly — do not beat; season to suit your taste, and, last of all, stir in the cream of tartar : bake at once. Do not grease your pan, but line the bottom and sides of the mould with paper. Use a straw to test the fact of its be- ing done, and let the cake stand in the pan a few minutes after it is done. Republican Cakb, Five eggs, three-quarters of a pound of sugar, one pound of flour, half a pound of butter, one teaspoonful of 193 VIRGINIA COOKERY-BOOK.

Virginia Cookery-book