Plain Cake.
One-half cup butter, 1 cup sugar, 2 eggs, 1 cup sour milk, 1 teaspoon soda, 1 cup raisins, 2½ cups flour, 1 teaspoon cinnamon, ½ teaspoon cloves. Cream butter and sugar; add well beaten eggs. Dissolve soda in 2 teaspoons cold water, and beat it into the sour milk. Combine the mixtures, add spices and flour gradually. Cut raisins and add. Bake 45 minutes in a slow oven. This mixture makes 1 loaf.—Mrs. Ehlenfeld.
Plain One Egg Cake.
Cream good 1 cup of sugar, 1 tablespoon of butter, then add the yolk of 1 egg. Sift 2 cups of flour and 2 level teaspoons of baking powder several times. Take 1 cup of milk and gradually add the milk and flour to the above mixture. Add any flavoring. Fold in the stiffly beaten white of an egg. Have oven real hot when you put the cake in, then turn low. Bake about 20 minutes. This can be baked as loaf, layer or cup cake and varied by adding either currants, raisins, figs, dates, nuts, cocoanut or chocolate.—Mrs. A. J. Lottes.
Pork Cake.
One pound fat salt pork chopped fine dissolved in 1 pint boiling water, 3 cups brown sugar, 1½ cups molasses and syrup mixed, 1 pound raisins (light seedless), 1 pound raisins (dark seedless), 2 tablespoons cinnamon, ½ teaspoon cloves, 1 teaspoon baking soda, 2 teaspoons cream of tartar, 1 nutmeg, 7 cups flour, 5 cents citron, 15 cents shelled walnuts, 10 cents figs, 10 cents dates; citron, nuts, figs, dates chopped fine. Mix all together and bake 2½ hours in moderate oven. This makes three cakes. If desired, ½ cup brandy may be added.—Mrs. E. Koretke.
Pork Cake.
One pound of fresh salt pork, chopped, ½ pint of boiling water, 1 cup molasses, 2 cups brown sugar, 3 eggs, 1 teaspoon soda mixed with flour, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon nutmeg, 1 pound raisins, 1 pound currants, 1 pound nuts, 1 pound dates, citron, 2½ cups flour. Bake in slow oven 1½ hours.—Mrs. R. Baur.
