Bake in a quick oven, but not too hot.
SPONGE CAKE. MRS. HARRY TRUE.
One cup of sugar, one and a half cups of flour, three eggs, two
tablespoons of water, one heaping teaspoon of baking powder.
SPONGE CAKE. MRS. P. O. SHARPLESS.
Four eggs, one and a third cups of sugar, three tablespoonfuls of
water, and two cups of flour, through which has been sifted two small
teaspoonfuls of baking powder. Flavor with lemon extract.
The best cooks buy millinery goods of Jennie Thomas.
SPONGE CAKE. MRS. T. H. LINSLEY.
One cup of sugar, one cup of flour, three eggs. Beat altogether
fifteen minutes; add one-half cup of milk, and one teaspoonful of
baking powder.
LEMON CAKE. MRS. T. H. LINSLEY.
Three cups of powdered sugar, and one cup of butter rubbed to a cream.
Stir in the yolks of five well-beaten eggs. Dissolve one teaspoon of
salaratus in a teacup of milk; add this, and then the juice and grated
rind of one lemon, and the whites of the eggs. Sift in as lightly as
possible four teacups of flour, and put in pan. Bake about one-half
hour.
MARBLE CAKE. MRS. C. H. WILLIAMS AND MRS. ELIZABETH McCURDY.
LIGHT PART.--One and one-half cups sugar, one-half cup butter,
one-half cup sweet milk, one-half teaspoon soda, one teaspoon cream
tartar, whites of four eggs, two and one-half cups flour.
DARK PART.--One cup brown sugar, one cup molasses, one-half cup
butter, one half cup milk, one-half teaspoon soda, one teaspoon cream
tartar, two and one-half cups flour, yolks of four eggs, one-half
tablespoon each of ground cloves, allspice, cinnamon, and nutmeg.
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