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Classic
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page 60
it never fails without. Bake in a moderate oven.--Mrs. Mary Reynolds, Hamilton.
MAINE SPONGE-CAKE.
Ten eggs, their weight in sugar and half their weight in flour; beat the yolks
with the sugar and flavor with lemon; beat the whites to a stiff froth and add
them to the yolks and sugar; sift the flour in and stir quickly; it must not be
beaten after flour is put in; bake immediately. This will make two thick loaves
in six by nine pans.--Mrs. Governor Connor, Maine.
WHITE SPONGE-CAKE.
Whites of ten eggs, a tumbler and a half of pulverized sugar, one of flour,
heaping tea-spoon cream tartar, a pinch of salt; put all through the sieve
twice, then stir in lightly the eggs beaten to a stiff froth, flavor with
vanilla or rose.--Mrs. Governor Ludington, Wisconsin.
PHIL SHERIDAN CAKE.
Four cups sugar, one and a half cups butter, whites of sixteen eggs, five cups
flour, two tea-spoons cream tartar with the flour, one tea-spoon soda with one
cup sweet milk. Flavor to taste.--Miss Mary Sheridan, Somerset.
SPICE CAKE.
Three pounds seedless raisins, one and a half pounds citron, one pound butter,
two and a half coffee-cups sugar, two of sweet milk, six eggs, two large
tea-spoons baking-powder, three tea-spoons cinnamon, two of mace, four cups
flour.--Mrs. Gov. Potts, Montana.
SILVER CAKE.
Three-quarters pound sugar, three-quarters pound butter, whites twelve eggs,
yolks of two, tea-cup sweet milk, three tea-spoons yeast powder, flour to suit;
beat yolks and half the sugar till very light, add whites and rest of sugar,
butter, and flour enough to make a batter rather stiffer than for
pound-cake.--Mrs. Gov. Porter, Tennessee.
SNOW CAKE.
Half tea-cup butter, one of sugar, one and a half of flour, half cup sweet milk,
whites of four eggs, tea-spoon baking powder; flavor with lemon.--Mrs. Win.
Patrick, Midland, Mich.
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