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Classic
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page 56
AUNT HETTIE'S LOAF CAKE.
Two cups sugar and one of butter beaten to a cream, three eggs, the whites
beaten separately, three cups flour with one tea-spoon cream tartar stirred in,
yolks of the eggs stirred well with the sugar and butter; now add three cups
more flour with one tea-spoon cream tartar, one cup sweet milk and the whites of
the eggs, and then stir again; add one nutmeg, one pound raisins or currants
dredged with flour, one tea-spoon soda dissolved in four table-spoons of water.
This makes two nice loaves, and is excellent.
FRENCH LOAF CAKE.
Five cups sugar, three of butter, two of milk, ten of flour, six eggs, three
nutmegs, pound seeded raisins, a grated lemon, small tea-spoon soda, wine-glass
wine, one of brandy, or, two-thirds of a cup of Orleans molasses.--Mrs. A. S.
Chapman.
OLD-FASHIONED LOAF CAKE.
Three pounds flour, one and a fourth pounds butter, one and three-fourths pounds
sugar, five gills new milk, half pint yeast, three eggs, two pounds raisins,
tea-spoon soda, gill of brandy or wine, two tea-spoons cinnamon and two of
nutmeg. All the butter and part of the sugar should be rubbed into the flour at
night. Warm the milk, and pour the yeast into it; then mix together, and let
rise until light. It is better to set the sponge over night, and in the morning
add the other ingredients (flouring raisins), and let rise again. When light,
fill baking-pans and let rise again. Bake in a moderate oven. This recipe makes
three large loaves.--Mrs. Gov. John J. Bagley, Michigan.
MARBLE CAKE
White Part.--Whites of seven eggs, three cups white sugar, one of butter, one of
sour milk, four of flour, sifted and heaping, one tea-spoon soda; flavor to
taste.
Dark Part.--Yolks of seven eggs, three cups brown sugar, one of butter, one of
sour milk, four of flour, sifted and heaping, one table-spoon each of cinnamon,
allspice, and cloves, one tea-spoon soda; put in pans a spoonful of white part
and then a spoonful of dark, and so on. Bake an hour and a quarter. Use
coffee-cups to
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