The Wellington enterprise. [volume] (Wellington, Ohio) 1867-188?, 1880-05-06
USEFUL AND SUGGESTIVE.

Jelly Cake.-Three eggs, half cup
butter, one cup sugar, one cup milk,
three cups flour, two teaspoons baking
powder. Bake in thin layers and spread
any kind of jelly between; currant is
best.
Loaf Cake.-Six cups risen dough,
two cups sugar. one cup butter, two
eggs, two even tablespoons of cinnamon,
fourth of q nutmeg. Add raisins or
currants if you choose. Let it rise as
for bread and bake slowly.
Lemon Cake.-One pound sugar,
one pound butter stirred to a cream,
eight eggs beaten separately. juice of
one lemon and grated rind of two, the
yellow only, one pound flour, sifted
gradually. This makes two cakes and
is very good.
Orange Cake.-One pound butter.
one pound flour, one pound sugar, ten
eggs beaten separately, juice of six
oranges, CRATE the yellow of the rinds
into the sugar, but be careful to CRATE
only the outer surface in which the oil is
contained. This makes two cakes and
is very nice.
Good nourishing food, and whole
some, plain cooking, if introduced in
thousands of family circles which are
now unhappy without knowing why,
would result in improved health, hap
pier tempers, more ability and disposi:
| ton to work, better incomes and higher
and nobler lives.
Coffee Cake.-Four eggs, one large
cup sugar, one of molasses, one small
cup butter, one large cup cold coffee,
four small cups flour, one pound raisins,
| 70 70.
blespoon allspice, one tablespoon CHINA
mon, one teaspoon cloves. little cit.
ron if you choose, three teaspoons
baking powder. This may be made
without the eggs. Make as stiff as fruit
cake.
-Custard Cake.-One egg, one cup
sugar, three-fourths cup milk, and one
and one-half cups of flour, three tea
egg; bake in layers. Custard.-One
and one-fourth cups milk, one egg,
pinch of salt, sweeten to taste, make
quite sweet, flavor highly with vanilla.
Must be made first and cooled before
putting between the cakes.
-Cocoanut Cake.-One cup sugar,
one-half cup butter, two eggs, one-hal1
cup milk, two cups flour, two teaspoons
baking powder. Bake in thin layers
For paste, the whites of two eggs, one
cup powdered sugar beaten together.
Spread a layer of the icing on the cake
and strew it thickly with cocoanut,
grated and sugared, place another cake
on that and proceed as before, putting
only the icing on the top of the cake,
or If you prefer, sprinkle with powdered
sugar.
Marble Cake.-Whites of sever
eggs, one cup butter, two cups white
sugar, one cup sweet milk, four cups
flour, three teaspoons baking powder
flavor with lemon or vanilla. Darl
part.-Seven eggs, yelks only, two cup:
brown sugar, one cup molasses, half cuI
butter, one cup sweet milk, five cup:
flour, two teaspoons cloves, one tea
spoon allspice, one teaspoon nutmeg ol
cinnamon, three teaspoons baking pow
der. Put first layer of dark and ther
of light. This makes two good sizeC
cakes.
Save all the parings and cores O
sound, good apples, put them in thu
oven and let them get quite dry, ther
pour boiling water on them, let then
stand till the goodness is well soakec
out, then turn off the water in jar tha
iiehS q heeiS Sooa III ~, VI pun IL
little sugar or molasses and keep
near the fire; it will soon ferment ant
be as nice as cider vinegar. During tn,
jelly season, after the juice is squeeze,
from currants or other fruit, turn boil
ing water on the seeds and skin or pull
and strain off into the vinegar jar. Th
juice from almost any fruit is good TO
vinegar and will help give it fin
color.
Fruit Cake.--Two pounds flour, tw
of brown sugar, two of raisins, stoned
chopped and Toured. two of currants
washed, dried and Toured, one of citron
chopped, or shaved in thin strips three
fourths of an inch in length, one Q
butter, creamed, ten eggs well beaten
one pint sweet milk, half of q nutmeg
half teaspoon salt, cinnamon and al
spice to taste, four heaping teaspoon
( baking powder, mixed in the floui
make quite stiff, beat well, bake four n
, five hours, ice. One half the quantit
, makes a good sized cake, enough for
/ six quart pan. This will keep years
: If it gets too dry, steam gently, and ic
: again.
3 The quantity of salt contained i