Spice Cake
Yolks of 4 eggs. Mix 2 1/2 teaspoonfuls yeast powder in 2 1/2 cupfuls flour. 1 cupful brown sugar. 1/2 cupful syrup. 1/2 cupful butter, must be melted after being measured. Stir with the sugar 2 1/2 teaspoonfuls powdered cloves. 1 teaspoonful powdered cinnamon. 1 teaspoonful powdered allspice. The spices must be put in the flour, the syrup added after the sugar and butter are stirred together, then the eggs and milk, and lastly the flour. Mix the above alternately, in your pans, after having them buttered.--Mrs. W. CREAM CAKE. 2 cupfuls of sugar. 3 cupfuls of flour. 1/2 cupful of butter. 3 eggs. 1 cupful of sour milk. 1 teaspoonful of soda. 2 teaspoonfuls of cream tartar.
Dissolve the soda in the milk, melt the butter and add it to the eggs. Add the sugar and cream tartar to the flour. Pour it all together in shallow pans that have been well greased Bake twenty minutes.
While baking the above, get one pint of sweet milk, one cupful of sugar, one cup of flour, butter one-half size of an egg. If you use cream instead of milk, you can omit butter. Break two eggs into the sugar, beat a while, then add flour and beat thoroughly. Have the milk on the fire, and as soon as it boils, stir the mixture in it, after thinning it with some of the milk until it is like paste; cook until it is like stiff starch. Season freely with vanilla when cold, and spread it between the cakes as jelly cake is made. Grated cocoanut can be used instead, by preparing as follows: one large cocoanut grated, two pounds of loaf sugar. Pour the milk from the nut on the sugar; boil it two or three minutes, first mixing in the whites of three eggs; if not soft enough, add some sweet milk. Take it off the fire, stir in the grated cocoanut, and spread between the cakes.--Mrs. J. F. G. Cream Cake. 2 cupfuls of sugar. 1 cupful of sweet milk. 3 cupfuls of flour. 2 tablespoonfuls of butter. 4 eggs. 1/2 teaspoonful of soda. 1 teaspoonful of cream tartar.
Bake in four jelly pans.