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Classic
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page 47
half pound citron, half pound chopped figs, three-fourths pound butter, ten eggs
leaving out two whites, tea-cup molasses, one of sour cream and soda, one gill
brandy or good whisky, half cup cinnamon, two table-spoons allspice and cloves,
four table-spoons jam.--Mrs. Gov. Kirkwood, Iowa.
BLACK CAKE.
Two cups brown sugar, one and one-half cups of butter, six eggs beaten
separately, three cups flour (brown the flour), two table-spoons molasses, one
of cinnamon, one tea-spoon mace, one of cloves, two cups sweet milk, two pounds
raisins, two of currants, a half pound citron, one tea-spoon soda, two of cream
tartar. Bake three hours.--Mrs. A. B. Morey.
BREAKFAST CAKE.
One cup Orleans molasses, one of brown sugar, one of shortening (butter and lard
mixed), one of cold coffee, four of flour, one tea-spoon soda in the coffee, one
each of cloves, cinnamon and allspice, and one nutmeg. Add fruit if desired.
BUFORD CAKE.
One quart flour, one pint sugar, a cup butter, a cup sweet milk, four eggs,
spices of all kinds in small quantities, tea-spoon soda, two of cream tartar,
half pound raisins, half pound currants; this quantity will make two large
loaves.--Mrs. Gov. D. H. Chamberlain, South Carolina.
BREAD CAKE.
Three coffee-cups yeast dough, light enough to bake for bread, two and
two-thirds cups sugar, one cup butter, three eggs, one nutmeg; put all together
and work with the hands until smooth as pound-cake. It is very important that
all should be mixed very thoroughly with the light dough. Add raisins and as
much fruit as desired and let rise half an hour in the pans in which you bake.
The oven should be about right for bread. This is easily made and is quite as
nice as common loaf-cake.--Mrs. Chas. Fullington.
BREAD CAKE.
Two cups light bread dough, one and one-half cups sugar, half cup butter, three
table-spoons sour milk in which has been dissolved
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