How To Make Cakes . Continued

Old Fashioned Pint Cake

1 pint of light bread dough

1/2 pint of sugar

1/2 pint of butter

1/4 pint of eggs

1/2 pint of raisins

1 teaspoonful of mixed spices

Put the bread dough into a bowl, and pour in the eggs. The eggs must be broken into a half-pint cup, so you can measure them. Then add the sugar and butter. Beat with the hand until all the strings have disappeared. Flour the raisins thoroughly; add them at last to the cake, and turn the mixture into a square bread pan. Cover and stand aside until very light - about two hours. Bake three-quarters of an hour in a moderate oven.

Cocoanut Spoon Cake

1 cocoanut

1 white of an egg

1 cupful of powdered sugar

Mix the sugar with the grated cocoanut, then put in the white of the egg, beaten to a stiff froth. Drop by teaspoonfuls on buttered paper, and bake in a slow oven until brown.

Little Plum Cakes

1/2 pound of butter

1/2 pound of flour

1/2 pound of sugar

5 eggs

1/2 pound of currants

1/2 pound of raisins

1/2 pound of finely chopped candied pineapple

Beat the butter to a cream, add the sugar, and then the yolks of the eggs; when this is light, add the flour, and then fold in the well-beaten whites. Mix and flour the fruit, stir this into the cake mixture, and drop by tablespoonfuls into small greased patty pans. Bake in a brisk oven. These cakes may be put between layers of waxed paper, in a tin box, to keep for several months.

Portugais

1 pound (one quart) of flour

1 pound of sugar

1 pound of butter

10 eggs

1/2 pound of currants

1 teaspoonful of vanilla

1 teaspoonful of rose water

4 tablespoonfuls of sherry

Sift the flour and the sugar together, and then rub in with your hand the butter; when this looks almost like bread crumbs, add the eggs, well beaten, and all the flavoring; then add the currants, floured. Bake in greased gem pans, in a moderate oven, about a half hour.

Little Short Cakes

1 quart of flour

1/2 cupful of powdered sugar

1/2 cupful of butter

1 egg

1/4 cupful of milk

Rub the butter thoroughly into the sugar and flour, that have been sifted together. Add the milk to the egg, add it to the mix ture; there must be just enough to moisten as for pastry without making it wet. Roll out into a sheet a quarter of an inch thick, cut into cakes two inches square, and bake on a griddle or in a moderately quick oven.

Yankee Nut Cakes

1 quart of flour

1/2 cupful of butter

1 1/2 cupfuls of brown sugar

1 nutmeg

1 teaspoonful of cinnamon

2 eggs

Mix the flour, sugar and spices together, then rub in thoroughly the butter. Beat the eggs, add to them a little water, and then work this into the dough as for pastry. Mix and knead thoroughly. Roll out into a large thin sheet, cut into strips three inches long and one and a half inches wide; then slit these strips, without cutting all the way to the end; pull a few up over your finger, and drop them down into deep hot fat. Drain, dust with powdered sugar, and serve. They should be crisp and dry,