Things Mother Used to Make/Cakes

by Lydia Maria Gurney

CAKES

Filled Cookies

1 Cupful of Sugar	2 Teaspoonfuls of Cream
½ Cupful of Butter or	of Tartar
Lard	1 Teaspoonful of Soda
1 Cupful of Milk	1 Tablespoonful of Vanilla
3½ Cupfuls of Flour

Roll thin and cut with a cooky-cutter.

Filling for Cookies

1 Cupful of Chopped	½ Cupful of Water
Raisins	1 Teaspoonful of Flour
½ Cupful of Sugar

Cook this until thick, being careful not to burn it. Place cookies in a well-buttered pan, spread on a teaspoonful of the filling and cover with another cooky. Bake in a moderate oven.

Sugar Cookies

1 Cupful of Sugar	2 Teaspoonfuls of Cream
½ Cupful of Butter	of Tartar
2 Tablespoonfuls of	1 Teaspoonful of Soda
Milk	1 Teaspoonful of Lemon
1 Egg	Extract
	Flour enough to roll

Beat the butter, sugar and egg together, add the milk, stir the cream of tartar and soda into the flour dry. Stir all together and roll.

Cream Cake

2 Eggs	2 Cupfuls of Flour
1 Cupful of Cream	1 Teaspoonful of Soda
(sour preferred)	½ Teaspoonful of Salt
1 Cupful of Sugar	Flavor with Lemon

Stir the soda into the cream; beat the eggs; add sugar, salt, flour and cream; last of all, the flavoring.

Delicious Cake without Eggs

1 Cupful of Thick, Sour	Pinch of Salt
Milk	1 Teaspoonful of Soda
1 Cupful of Sugar	1 Teaspoonful of
½ Cupful of Butter	Cinnamon
2 Cupfuls of Flour	½ Teaspoonful each of
1 Cupful of Chopped	Cloves and Nutmeg
Raisins

Stir the soda into the sour milk, add melted butter and sugar, salt and spices. Put the flour over the raisins and stir all together. This will make one loaf or twelve little cakes in gem-pans.

Feather Cake

2 Cupfuls of Sugar	½ Teaspoonful of Soda
3 Eggs	3 Cupfuls of Flour
Butter the size of an Egg	1 Cupful of Milk
1 Teaspoonful of Cream	Flavor with Almond
of Tartar	Beat fifteen minutes

Cream together the butter and sugar. Add the well-beaten eggs, then the milk. Beat together. Put soda and cream of tartar into the flour, dry. Stir all together with the flavoring. This will make two small loaves.

Old-time Gingersnaps

1 Cupful of Molasses	1 Teaspoonful of Soda
½ Cupful of Butter or	1 Teaspoonful of Ginger
Lard

Boil the molasses five minutes. Remove from the fire, and add soda, butter and ginger. When cooled a little, stir in the flour until thick enough to roll, then roll thin as a postage-stamp. Cut with a cooky-cutter, and bake in a hot oven, being careful not to burn. Shut in a tin pail. These will keep for a long time.

Gold Cake

1 Cupful of Sugar	½ Teaspoonful of Cream
½ Cupful of Butter	of Tartar
Yolks of 4 Eggs	¼ Teaspoonful of Soda
Whites of 1 Egg	1¾ Cupfuls of Flour
½ Cupful of Milk	Flavoring

Cream butter and sugar together. Add the well-beaten eggs, milk, flavoring and flour into which the cream of tartar and soda have been stirred. Bake thirty minutes in a moderate oven.

Hermits

1 Cupful of Sugar	1 Teaspoonful of Soda
½ Cupful of Molasses	1 Teaspoonful of
⅔ Cupful of Butter	Cinnamon
2 Eggs	1 Teaspoonful of Nutmeg
1 Cupful of Raisins,	½ Teaspoonful of Cloves
Chopped Fine	Flour enough to roll
2 Tablespoonfuls of Milk

Cream the butter and sugar together, beat the eggs, add to the butter and sugar, then stir in the molasses, milk and spices. Add the raisins which have been covered with flour, and, last of all, the flour into which the dry soda has been sifted. Roll thin and cut with cooky-cutter.

Jumbles

2 Cupfuls of Sugar	2 Teaspoonfuls of Cream
1 Cupful of Butter	of Tartar
½ Cupful of Milk	1 Teaspoonful of Lemon
2 Eggs	Flour enough to roll
1 Teaspoonful of Soda

Cream together the butter and sugar. Stir into the well-beaten egg. Add milk. Stir cream of tartar and soda into the flour, dry. Beat all together and flavor. Cut into rings and bake in a well-greased pan.

Nut Cake

1 Cupful of Sugar	1 Teaspoonful of Cream
½ Cupful of Butter	of Tartar
½ Cupful of Milk	½ Teaspoonful of Soda
2 Eggs	1 Cupful of Hickory Nut
2 Cupfuls of Flour	Meats, or English
	Walnuts

Cream the butter and sugar together, then add the well-beaten eggs and milk and put the soda and cream of tartar into the flour. Stir all together, adding nut meats, covered with flour, last.

Oatmeal Cookies

2 Eggs	⅔ Cupful of Cocoanut
1 Cupful of Sugar	¼ Teaspoonful of Salt
1½ Cupfuls of Oatmeal	½ Teaspoonful of Vanilla
or Rolled Oats	2 Tablespoonfuls of
	Butter

Cream the butter and sugar together and add the well-beaten eggs. Add the remainder of the ingredients and drop on a well-greased baking-pan. Bake in a moderate oven, from fifteen to twenty minutes.

One, Two, Three, Four Cake

1 Cupful of Butter	⅔ Cupful of Milk
2 Cupfuls of Sugar	2 Teaspoonfuls of Cream
3 Cupfuls of Flour	of Tartar
4 Eggs	1 Teaspoonful of Soda

Cream the butter and sugar together and add the well-beaten eggs; beat all and add milk; beat again. Sift the cream of tartar and the soda into the flour; stir all together. Bake in a slow oven. This will make two loaves.

Ribbon Cake

3 Eggs	A little Salt and flavor,
2 Cupfuls of Sugar	Lemon or Almond
⅔ Cupful of Butter	1 Large Cupful of Raisins
1 Cupful of Milk	¼ Pound of Citron
3 Cupfuls of Flour	1 Teaspoonful of
1 Teaspoonful of Cream	Cinnamon and Cloves
of Tartar	A little Nutmeg
1 Tablespoonful of	½ Teaspoonful of Soda
Molasses

Cream the butter and sugar together, and add the well-beaten eggs and the milk. Mix the salt, soda and cream of tartar, with the flour. Stir all together. Put half of this mixture into two oblong pans. To the remainder add one tablespoonful of molasses, one large cupful of raisins, stoned and chopped, a quarter of a pound of citron sliced thin, one teaspoonful of cinnamon and cloves, a little nutmeg, and one tablespoonful of flour. Bake in two pans of the same size as used for the first half. Put the sheets together while warm, alternately, with jelly between.

Roll Jelly Cake

4 Eggs	½ Teaspoonful of Soda
1 Cupful of Sugar	Pinch of Salt
1 Cupful of Flour	1 Teaspoonful of Extract
1 Teaspoonful of Cream	of Lemon
of Tartar

Beat together eggs and sugar, add salt and extract. Stir into the dry flour the soda and cream of tartar. Mix all together. Bake in a moderate oven, in a large pan, and turn out, when done, on a clean towel, which has been sprinkled with powdered sugar. Spread with jelly and roll while warm.

Silver Cake

1 Cupful of Sugar	½ Cupful of Milk
⅓ Cupful of Butter	1 Scant Teaspoonful of
2 Cupfuls of Flour	Cream of Tartar
Whites of 3 Eggs	½ Teaspoonful of Soda
	Almond Flavoring

Cream together the butter and sugar, add milk and flavoring. Stir cream of tartar and soda into dry flour. Last of all add whites of eggs, beaten to a stiff froth. To make a very good cake, the butter and sugar should be creamed with the hand. Citron also makes it very nice.

Sponge Cake, No. 1

3 Eggs	1½ Cupfuls of Flour
1½ Cupfuls of Sugar	1 Teaspoonful of Cream
½ Cupful of Water	of Tartar
Pinch of Salt	½ Teaspoonful of Soda

Beat eggs and sugar together, add water and salt, then put soda and cream of tartar into the dry flour. Beat all together. Bake slowly.

Sponge Cake, No. 2, Grandmother’s Rule

4 Eggs	1 Cupful of Flour
Pinch of Salt	1 Teaspoonful of Baking-
1 Cupful of Sugar	powder

Beat the eggs ten minutes, add sugar, and beat again. Then add the flour, into which has been stirred the baking-powder. Stir all together and flavor. Bake in a moderate oven.