CAKE.
Tea Cake.
One spoonful of butter, one cup of sugar, one of milk, one pint of prepared flour. Beat the sugar and butter together, and then the two eggs; next stir the milk with them, and then stir in the flour. Turn it, about an inch deep, into shallow pans, and bake in a quick oven. To be eaten warm.
Berry Cake.
Make the same as tea-cake, only pint and a half of flour, and stir in one pint of blueberries.
Plain Cup Cake.
Half a cup of butter, one of sugar, three of prepared flour, one of milk, three eggs, and lemon or nutmeg to taste. Beat the butter light, then add the sugar gradually, beating all the time until it is a cream, and then add the eggs, which have been beaten light, and the milk; mix all these well together, and then stir in the flour. Flavor and bake either in loaves or sheets; when done, the place on top where it has cracked open will look well done. If baked in loaves, it will take forty minutes; in sheets, twenty. This quantity will make two small loaves.
Soft Molasses Gingerbread, No. 2.
One cup of molasses, one teaspoonful of saleratus, one of ginger, one tablespoonful of butter or lard, a pinch of salt, if you use lard. Stir this together, and then pour on half a cup of boiling water, and one pint of flour. Bake about one inch deep in a sheet. This is very nice if pains are taken to have the water boiling, and to beat it well when the flour is added.