Parkton Rusk

Two cups of sugar, four ounces of butter, four eggs, one nutmeg; cream the sugar and butter together, then put in the nutmegs, and add the eggs, and when well mixed stir in one cup of yeast and one cup of warm water, and thicken with a pound and a quarter of flour, and set it to rise. This should be done about noon, and at night work into the rising a pound and a quarter more of flour, and put it again to lighten. The next morning make out the rusk, lighten them again, and bake them when sufficiently light. This is a most excellent receipt.

Plain Sugar Cake

Three pints of flour, rub into it one teacup of butter, three cups of sugar, one cup of milk, four eggs, two teaspoonsful of yeast-powder mixed in with the flour. Flavor to taste.

Queen's Cake

One pound of flour, one pound of white sugar, half a pound of butter, six eggs, one teacupful of cream, one nutmeg, one wineglass of brandy, cream the butter and sugar together, then add the cream, then the eggs, then the flour, and lastly stir in the brandy.

Raised Doughnuts

One quart of sugar, a scant pint of lard, one pint of milk, one pint of water; make into a sponge with a cup of yeast, four eggs. Make into a sponge at noon, let it rise until bedtime, then add flour enough to knead out soft, a little salt, one-half a teaspoonful of soda, one nutmeg. Let it stand until morning, then roll and cut out small in order to let them rise again, until they will float in hot lard (even if you have to wait to 10 A. M. to fry them). The knack is to get them light enough. Roll in pulverized sugar.

Soft Ginger Bread

One cup of sugar, one cup of butter, one and a half cups of molasses, four eggs, one teaspoonful of soda, one of ginger, and two of cinnamon, and stir in flour sufficient to mix it.

Sponge Cake

One pound and a half of eggs, one pound and a half of sugar, three-quarters of a pound of flour, the grated rind and juice of two lemons.

Superior Chocolate Cake

Cream together two cups of sugar, and one of butter, then add one cup of milk, half cake of Baker's chocolate (grated). Put in five well-beaten eggs, and three cups of flour into which you have stirred three teaspoonsful of yeast powder, adding the eggs and flour alternately.

Filling For The Above

One pound of pulverized sugar, with water enough to wet it. Beat the whites of three eggs a little, but not to a stiff froth; add the sugar, then half a cake of chocolate grated. Boil until it thickens, and after removing from the fire, and it cools a little, stir in a grated cocoanut. Flavor with vanilla.

Swiss Cake

Take butter, flour, and sugar, of each the weight of four eggs. Beat together the yolks and sugar, add ten drops of essence of lemon, and a large teaspoonful of rose-water, add the butter just melted, and slowly sift in the flour, beating it until well mixed. Then stir in the whites (beaten stiff), and beat hard for a few minutes. Butter the tin and bake cake half an hour.

Tea Calces

Rub four ounces of butter into eight ounces of flour, eight ounces of currants, six ounces fine sugar, two yolks and one white of egg, and a spoonful of brandy; roll the paste and cut with a wineglass.

Washington Cake

One cup of sugar, three eggs, one cup of yeast, one teacup melted butter, one pint new milk; make it a thick batter.

White Cake

One pound of flour, the same of sugar, three-quarters of a pound of butter, the whites of fourteen eggs; flavor with peach-water or blanched almonds; use three teaspoonsful of yeast powder. If baked in a large cake, bake one hour.

White Mountain Cake

One cup butter and three cups sugar creamed well together, half cup sweet milk, one teaspoon of cream of tartar in three and a half cups of flour, half teaspoon of soda in a little water, whites of ten eggs beaten very light; flavor with almond. Put flour in last. Bake in three jelly tins. When cool, put icing over each cake, and grated cocoanut over the icing. Place the cakes together, then ice, and grate cocoanut over the top and sides.

Variety Cake

The whites of five eggs, two cups pulverized sugar, two cups and a half of flour, three-quarters of a cup of butter, one cup of sweet milk, three teaspoonsful of baking powder. Flavor with vanilla. Take four tablespoonsful of this dough, and to it add half cup molasses, half cup raisins, a few currants, and half cup flour. Bake like jelly cake, dividing the white dough into two cakes, putting the fruit cake between with layers of tart jelly.