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Flour Mixtures Continued: Cake: Cakes

ROXBURY CAKES Yolks of 2 eggs 1/2 teaspoonful of cloves 1/2 cup of sugar Grating of nutmeg 1/4 cup of butter, softened 1 teaspoonful of soda 1/2 cup of molasses Whites of 2 eggs 1/2 cup of sour milk 1/2 cup of seeded raisins 1 1/2 cups of sifted flour 1/2 cup of walnut meats, broken 1 teaspoonful of cinnamon in pieces Prepare in the usual manner and bake in small tins; frost with boiled icing. The recipe makes 18 cakes. The recipe may be easily divided, but, as the cakes improve on keeping in an earthen jar, it may not be too large. LITTLE GOLD CAKES 1/4 cup of butter 1 level teaspoonful of baking 1/2 cup of sugar powder Yolks of 4 eggs 1 teaspoonful of orange ex- 1/4 cup of milk tract or grated rind of 7/8 cup of sifted flour 1 orange Bake in small fancy tins and cover with boiled frosting. PLAIN GINGER CAKES 1/2 cup of molasses 2 cups of flour 1 teaspoonful of soda 1/2 teaspoonful of salt 1/4 cup of butter 1/2 tablespoonful of ginger 1/4 cup of boiling water 1/2 teaspoonful of cinnamon Stir the soda into the molasses; melt the butter in the boiling water; turn all into a bowl and stir in the flour, sifted with the salt and spices; add more flour if needed, but keep the dough as soft as can be handled. Roll a little of the dough at a time to a sheet about three-eights of an inch thick and cut into rounds. Press two pecan nut meats into the top of each, and dredge with granulated sugar. Bake in a moderate oven. The recipe will make about twenty cakes.