Old Fashioned Layer Cake

Raisin Cake

Three small cups of sugar, one small cup of butter, one small cup of sweet milk, whites of eight eggs, two and a half cups of flour, one cup of corn starch and two teaspoons of baking powder; bake in four cakes. Make an icing and spread on the top and bottom of each layer; seed and chop one pound of raisins and put them between the layers after icing.

Chocolate Cake

One good cup of butter, two cups of sugar, three and a fourth cups of flour, five eggs leaving out two of the whites for icing, one small cup of milk and one and a half teaspoons of baking powder. Bake in a dripping-pan and leave it in until used, as it is too light and soft to be removed. Chocolate for filling.—To the whites of two eggs beaten to a froth, add sufficient powdered sugar and grated chocolate to make a light, delicate icing, and two teaspoons of vanilla. Ice the cake while hot.

Chocolate Cake (2)

One cup of butter, two cups of sugar, whites of eight eggs, a half cup of sweet milk and one teaspoon of baking powder in three cups of flour. Icing.—A fourth of a pound of German chocolate and a half cup of milk; grate the chocolate and mix with the milk, thicken with sugar; boil the mixture till it candies, then spread between the layers.

Coconut Cake (3)

Three cups of sugar, one cup of butter, four cups of flour, one cup of Avater, whites of eight eggs and three teaspoons of baking powder. Before mixing the cake, make the frosting, as follows: Pour over one and a half cups of coconut sufficient good, sour cream to' thoroughly mix it, add sugar to sweeten it, let it stand until the cake is cool, then put it between the layers. The cream must be free from any bitter taste and very thick. Blanched almonds chopped fine are excellent instead of coconut.

Coconut Cake (4)

Two cups of sugar, a half cup of butter, one cup of milk, three cups of flour, whites of ten eggs and three teaspoons of yeast powder. Icing.—Twelve teaspoons of pulverized sugar and one egg beaten to a stiff froth, one large, fresh coconut grated and sprinkled between the layers on the icing.

Coconut Cake (5)

Whites of six eggs, one and a half cups of sugar, a half cup of butter, a half cup of cold water, one and a half cups of flour, a half cup of corn starch and one teaspoon of baking powder to each cup of flour. Frosting.—Whites of three eggs, six tablespoons of pulverized sugar and one ctjp of cocoanut. Bake in four round tins.

Coconut Cake (6)

One cup of sugar, two cups of flour, three- fourths of a cup of butter, one-fourth cup of sweet milk, two teaspoons of baking powder and the yolks of eight eggs; bake in three cakes; then take the whites of four eggs beaten to a stiff froth with pulverized sugar, add one coconut (grated) and spread between the layers; frost the top.

White Mountain Cake

One pound of sugar, a half pound of butter, six eggs, one teacup of milk, one pound of flour, one small teaspoon of soda and two small teaspoons of cream tartar. This will make six or seven cakes. Frosting.—Into one-third of a box of gelatin, dissolved in a teacup of boiling water, stir two pounds of sugar; flavor and spread over the top and sides of each cake.

White Mountain Cake (2)

Two cups of sugar, a half cup of butter, one cup of milk, three cups of flour, whites of ten eggs and three teaspoons of yeast powder. Icing.—Six cups of sugar and the whites of six eggs beaten to a froth. Boil the sugar till it candies in a half cup of water, then add the whites of two beaten eggs.

White Mountain Cake (3)

Two cups of sugar, one cup of butter, three cups of flour, almost one cup of sweet milk, three-quarters of a teaspoon of soda, one and a half teaspoons of cream tartar and the whites of eight eggs (six will doj; flavor with lemon. Bake in layers in square tin pans. Put together with the following Frosting : Whites of six or seven eggs beaten to a stiff froth, and nine full teaspoons of pulverized sugar to one egg, flavor with lemon and beat to a stiff froth. A pleasant change is made by stirring in one cup of desiccated coconut.

Custard Cake

Two cups of sugar, four eggs, one tablespoon of butter, a half cup of water, two and one-half cups of flour and two teaspoons of baking powder; flavor with lemon. Custard —Two eggs, one cup of sugar, one cup of sweet milk and two teaspoons of corn starch; flavor.

Almond Custard Cake

One pound of butter, one pound of sugar, one pound of flour, the whites of twelve eggs and the yolks of seven. Custard.—One pint of sweet cream, one pound of soft shell almonds blanched, whites of four eggs beaten to a froth with four spoons of sugar. Beat the cream to a froth with four spoons of sugar; then mix cream and eggs; chop almonds and add them the last thin of. Flavor with almond or vanilla.

Almond Cake

Two cups of sugar, one cup of butter, two cups of flour, six eggs, one cup of milk and three teaspoons of baking powder; bake in layers. Icing,—One coffee cup of thick sour cream, two eggs, one pound of almonds blanched and chopped, sugar to taste (make rather sweet), flavor with vanilla and spread between the layers.

Ice CreamCake

One cup of butter, two cups of sugar, one cup of sweet milk, three and a half cups of flour, yolks of nine eggs and three teaspoons of baking powder. Cream for cake.—Whites of three eggs and two and a half cups of pulverized sugar, put the sugar on the stove with a few drops of water, let it come to a boil and get a little candied; then remove from the fire and stir in the whites beaten to a stiff froth; beat thoroughly and flavor with vanilla.

Icing Cake

Ten eggs, one pound of sifted sugar and a half pound of flour, flavor with the grated rind and half the juice of one lemon. Make into sponge cake batter, bake in jelly pans. Icing.—Whites of three eggs, one and a half pounds of pulverized sugar, grated rind and juice of a sour orange and the juice of the half leition left from cake. Make into icing and spread between the layers of cake

Orange Cake

Two and a half cups of sugar, one and a half cups of better, one cup of milk, five cups of flour, seven eggs, omitting the yolks of three, and two teaspoons of baking powder; bake in four layers. Frostmg.—Beat the whites of two eggs stiff, add sugar for a very stiff frosting and the grated rind and juice of four oranges; beat thoroughly and spread between the layers.

Orange Cake (2)

One half cup of butter, one and a half cups of sugar, a half cup of water, two heaping cups of flour, whites of four eggs, yolks of three, grated rind and juice of one orange, two teaspoons of baking powder. Frosting.—Whites of two eggs, sugar sufficient to stiffen and the grated rind and juice of one orange.

Orange Cake (3)

Two cups of sugar, two cups of flour, a half cup of cold water, a pinch of salt, two teaspoons of baking powder, four eggs, reserving the white of one for frosting, and two oranges—the whole of one chopped fine and stirred in the cake, the juice of the other put into the frosting. Bake in three layers. This is just as good with lemons.

Lemon Jelly Cake

A half cup of butter, two cups of sugar, one cup of sweet milk, three and a half cups of flour, four eggs and two teaspoons of baking powder. Jelly.—Grated rind and juice of one lemon, two-thirds of a cup of sugar, one egg and one tablespoon of cold water. Set on the stove and stir till it boils; when cool, put between the layers of cake.

Lemon Jelly Cake (2)

One cup of butter, two cups of sugar, three and one-half cups of flour, whites of eight eggs beaten to a stiff" froth, two-thirds of a cup of cold water, and one teaspoon of yeast powder. Beat butter and sugar together till very light; pour in the water, add the flour and whites of eggs alternately, reserving the half cup of flour to mix thoroughly with the yeast powder, and stir in the last thing. Lemon Jelly— Grate two lemons, one cup of white sugar, one tablespoon of corn starch, two eggs and a lump of butter the size of a walnut. Separate the eggs—beat the whites to a stiff' froth, the yolks till very light, add the sugar and the lemons to the yolks, mix the corn starch with a little cold water, pour in a half pint ofboiling water, mix all together, let it scald, and stir in the whites just before taking it from the stove. Let it cool before putting it between the layers. This jelly is very good between layers of sponge cake, leaving out the eggs.

Roll Jelly Cake

One cup of sugar, three eggs, one cup of flour and one teaspoon of baking powder. Do not beat the eggs separately; mix all together as quickly as possible, and bake in a quick oven. While hot, spread on the jelly, which is to be well beaten before putting on the cake. Roll in a napkin.

Cream Cake

Three eggs, one cup of sugar, one and a half cups of flour, two tablespoons of cold water and two teaspoons of baking powder. Cream.—One pint of sweet milk, two eggs, two-thirds of a cup of sugar, two large tablespoons of corn starch and a half cup of butter; flavor with lemon. Cook the cream well and let it cool before putting in the cake.

Cream Cake (2)

One cup of sugar, three eggs, one cup of flour, one teaspoon of baking powder and one tablespoon of butter. Bake in layers. Cream.—Scald a half pint of sweet milk; add one egg beaten with a heaping teaspoon of sugar and one teaspoon of corn starch, and boil until quite thick. Let the cream cool before putting together.

Cream Cake (3)

Four eggs, one cup of sugar, one cu^d of flour, one teaspoon of baking powder mixed in the flour, and one tablespoon of water. Bake the cake in two pie-tins; while hot split the cake and put in this. Cream: Boil one cup of milk or cream, add three tablespoons of sugar, one egg, one large tablespoon of corn starch mixed in a little milk, and when nearly done one tablespoon of butter and flavor to the taste.

Cream Cake (4)

One cup of sugar, one cup of flour, four eggs, butter the size of an egg and one teaspoon of baking powder. Bake in jelly-cake pans. Cream.—Scald one goblet of milk and add the whites of two eggs, one tablespoon of corn starch, a half cup of sugar and flavor to the taste.

Cream Sponge Cake

Four eggs, one coffee cup of flour, one cup of sugar and one tablespoon of water. Cream.—Put one pint of cream or sweet milk on the stove and let it scald; mix thoroughly together one egg, one tablespoon of flour, a half cup of sugar and a half cup of butter and add to the scalding milk or cream; stir until the custard is quite thick; flavor to the taste. Bake the cake in layers in mountain-cake pans and spread the cream between.

Cream Sponge Cake (2)

Make a sponge cake, bake it in three or four layers, and have ready the following cream for filling : Boil one pint of milk, beat two eggs, add one cup of sugar and one half cup of flour; stir all into the milk and let it boil till it thickens, then flavor. Put this between the cakes; ice the top.