The Cookery Blue Book

last. =Sponge Cake to Roll.= 4 eggs, 1 cup powdered sugar, 1 of flour, 1 teaspoon cream tartar, 1/2 teaspoon saleratus, 1 tablespoon cold water. Sift the sugar, flour and cream tartar together; then add eggs, and stir together ten minutes; add water, soda and flavoring, and bake in biscuit-pan. To make jelly roll, lay on bread-board, spread with jelly and roll. =Sponge Cake--No. 1.= 2 cups sugar, 4 eggs, 1 cup water, 2 of flour, 2 teaspoons yeast powder, salt and flavoring. =Sponge Cake--No. 2.= 1 cup sugar, 1 of flour, 4 eggs, 1 heaping teaspoon baking powder, 5 tablespoons water. Rub sugar and yolks together until very light and creamy. Add water and 1/2 of the flour. After sifting baking powder and flour twice, add remaining flour with beaten whites, and a pinch of salt. Stir gently. =1, 2, 3, 4 Cake.= 1 cup butter, 2 of sugar, 3 of flour, 4 eggs, 1 cup milk, 2 heaping teaspoons baking powder, 1/2 teaspoon each of vanilla and lemon. Rub the butter and sugar until very light and creamy; then add 2 eggs and beat well; add 2 more and beat again; then sift in flour after having sifted it with the baking powder. Stir in milk with the flour, and add flavoring. =Molasses Plum Cake.= Scant 2/3 cup butter, 1 cup sugar, 1 of molasses, 1 of milk, 3 eggs, 4 cups flour, 1 teaspoon soda stirred into molasses, 1 teaspoon each of cloves, nutmeg and cinnamon, 1 cup of stoned and chopped raisins. =Dark Cake.= 1 cup sugar, 1 of butter, 1 of sour milk, 1 of molasses, 4 of flour, 1 teaspoon soda, 1 pound raisins. All kinds of spice. This cake will keep a long time. =Plain Spice Cake.= 1/2 cup butter, 1 of water or milk, 2 of brown sugar, 2 eggs, 3-1/2 cups flour, 1-1/2 teaspoons yeast powder, 1 teaspoon cloves, 1 of cinnamon, 1 of allspice, and 1 cup of currants or raisins can be added, if desired. =Fruit Cake--No. 1.= 1 pound citron, 2 of currants, 2 of raisins, 1 of