625 Choice Recipes from the
Ladies of the Second Congregational Church of Holyoke



Cooking Light


HARTFORD ELECTION CAKE.

Five pounds of sifted flour; two pounds of butter; two pounds of sugar; three gills of yeast; four eggs; one-half ounce nutmeg; two pounds of raisins; one pound of citron; one quart of milk; rub the butter and flour together till very fine; add half the sugar, then the yeast, then half the milk when warmed; then the eggs well beaten; remainder of the milk; beat all together, and let stand over night; beat well again; add the rest of the sugar; spice and fruit; let rise again three or four hours. — Mrs. C. H. Ranlet.

QUEEN ELIZABETH CAKE.

Two cups of sugar; one cup of butter; two cups of milk; one cup of raisins; two teaspoonsful of cream of tartar; one teaspoonful of soda.

QUEEN CAKE.

Two cups of sugar; one cup of butter; one cup of milk; four eggs; one teaspoonful of soda; two teaspoonsful of cream of tartar; flavor with lemon. — Mrs. S. B. Allyn.

JENNY LIND CAKE.

Two and one-half cups of sugar; one cup of butter; one cup of milk; four cups of flour; four eggs; two teaspoonsful of baking powder; bake in three sheets, two plain; after taking out the two plain, leaving less than a third, add one cup of raisins; one cup of currants; one-half cup sliced citron; two teaspoonsful molasses; one grated nutmeg; one teaspoonful each of cloves and cinnamon; spread with jelly and frost; putting the fruit cake between the two plain. — Mrs. J. Dougherty.

DARK CAKE.

One egg; one cup of brown sugar, rolled; one cup stoned raisins one-half cup butter; one half cup sour milk; one half teaspoonful; of soda; one-half nutmeg. — Mrs. A. H. Dawley.

One cup of butter; one cup of brown sugar; one cup of molasses; one cup of sweet milk; three cups of flour; four eggs; one and one-half teaspoonsful of cream of tartar; one teaspoonful of soda; two pounds of raisins, chopped fine; one nutmeg. — Mrs. Moses Newton.

BLACK CAKE.

One cup of butter; one cup of sugar; one cup of molasses; three eggs; one teaspoonful of soda; two teaspoonsful of cloves; three cups of flour; bake in flat tins and cut in squares. — Mrs. A. W. Esleeck.

Two cups of sugar; one cup of molasses; one and one-half cups of butter; one cup of milk; three eggs; one pound of raisins, stoned and chopped; one teaspoonful of cream of tartar; one heaping teaspoonful of soda; one teaspoonful of cinnamon, cloves and nutmeg; five cups of flour. — Mrs. S. S. Morse.




© Laurel O'Donnell 1998 - 2012, all rights reserved
This is an adaptation of the original publication
This document may be downloaded for personal non-commercial use only
and cannot be reproduced or distributed without permission.