Chocolate Cake

Half lb. butter, yolks of 12 eggs, 1/2 lb. white sugar, same of ground almonds, 1/4 lb. chocolate, 2 tablespoonfuls cinnamon, 1/2 teaspoonful pounded cloves.

Melt the butter and stir it until it froths, beat the yolks of the eggs and stir into the butter; add the sugar and pounded almonds, grated chocolate, cinnamon and pounded cloves, beat well for 15 minutes; then beat the whites of the eggs to a froth, and add these to the above mixture; butter the mould, and bake the above in a moderate oven for 1 1/4 hours.

Metropolitan Cake

Light part: 2 cups sugar, 3/4 cup butter, 1 cup sweet milk, 2 1/2 cups flour, whites of 5 eggs, 3 teaspoonfuls baking-powder. Dark part: 1/2 cup molasses, 1/2 cup flour, 1 cup raisins, 1 teaspoonful cinnamon, 1/2 teaspoonful cloves, 2 large spoonfuls of the light part.

Bake the light part in 2 cakes. Bake the dark part in 1 cake and place between the 2 light cakes with jelly or frosting.

Virginia Silver Cake

Three-fourths lb. butter; 1 lb. white sugar (loaf sugar pounded and sifted is the best here), 3/4 lb. flour, 1/4 lb. corn starch, whites of 18 eggs, 1 teaspoonful cream tartar. Cream the butter, then sift the flour, corn starch and cream tartar gradually into the butter; add last of all the beaten whites; flavor with almond. This cake requires much watching in baking, and a slow oven.

Silver Cake

Three-fourths lb. sugar, 1/2 lb. flour, 1/4 lb. butter, whites of 8 eggs, 1 heaped teaspoonful essence of bitter almonds.

Cream the butter and sugar; whisk the eggs to a stiff froth and add; lastly the flour and flavoring. Flavor icing of this cake with rose-water.

Hickory Nut Cake

One and one-half cupfuls sugar, 1/2 cupful butter, a scant 1/2 cupful sweet milk, 2 cupfuls flour, 3 eggs, 2 teaspoonfuls cream tartar, 1 of soda or 3 teaspoonfuls baking-powder.

Bake in layers. Filling for same: 1 cupful sweet cream or milk; let it come to a boil; then stir in 1 tablespoonful of corn starch which has previously been wet with cold milk; sweeten to taste; let it just boil up; remove from the fire, and stir in 1 pint of pulverized hickory nut meats. Flavor to taste, and when partially cool spread between each 2 layers.

Seed Cake

Ten oz. flour, 2 oz. sugar, 2 teaspoonfuls baking-powder, and 1 teaspoonful caraway seeds, 1 egg, 3 oz. butter, a little salt, and 1/2 glass milk.

Mix the baking-powder and salt in the flour, rub in the butter also (with the hands). Add the sugar and caraway seeds, taking care to thoroughly blend them. Well whisk the egg and add the milk to it; add to the other ingredients and beat well for about 10 minutes. Grease a baking-tin and pour the mixture in. It will take about 1 hour to bake.

Indian Loaf Cake

One lb. Indian meal, 1/4 lb. butter, 2 eggs, 1/2 lb. sugar, 1/4 lb. raisins, 1/4 lb. currants.

Cut up the butter in the Indian meal; pour over it as much boiling milk as will make a thick batter; beat the eggs very light; when the batter is cool pour them into it. Seed the raisins; wash, pick and dry the currants; mix them with the raisins, and dredge as much wheat flour on them as will adhere to them. Stir the fruit into the batter, and add the sugar. Bake it in a moderate oven 2 hours.

Plain Currant Cake

Take 1/2 lb. flour, 2 teaspoonfuls baking-powder, 1/4 lb. butter, 1/4 lb. sugar, 6 oz. currants, milk.

Rub the butter into the flour, add the other ingredients, and mix with milk into a moist dough. Bake in a well greased tin for about 40 minutes.

Rye Batter Cakes

One pint of rye meal, milk, salt according to taste, 1 gill home-made yeast.

Add enough lukewarm milk to the rye to make a thin batter, with salt; beat it well, then add the yeast; when they are light, bake them on a griddle, as buckwheat cakes.

Queen Cakes

One lb. dried flour, 1 lb. sifted sugar, 1 lb. washed currants, 1 lb. butter, 8 eggs.

Mix the flour, sugar and currants; wash the butter in rosewater, beat it well, then mix with it the eggs, yolks and whites beaten separately, and put in the dry ingredients by degrees; beat the whole for 1 hour; butter little tins and put the mixture in, only filling half full, and bake; sift a little fine sugar over just as you put into the oven.

Musk Cakes

One qt. milk, 1/4 pound butter, flour enough to make a dough, salt according to taste, Indian meal sufficient to thicken the milk, 1/2 pint of yeast.

Boil the milk, and stir into it as much Indian meal, mixed with cold milk, as will make a mush as thick as batter; add the butter and salt while the mush is hot; as soon as it becomes lukewarm stir in the yeast and as much flour as will form a dough; cover it and stand it to rise. When light, make it out into biscuits, put them in buttered pans, and as soon as they rise again, bake them in a hot oven.