Sift together, three times, the following: 

1 cup of flour. 1 cup of sugar (granulated). 3 even teaspoonfuls of baking powder.

Scald one cup of milk and pour hot over the above mixture.  Beat well.

Fold into the mixture, carefully, the stiffly beaten whites of 2 eggs.  Flavor with a few drops of almond extract.  Bake in a moderate oven, exactly as you would bake an angel cake.

This is a delicious, light, flaky cake, if directions are closely followed, but a little difficult to get just right.

“DUTCH” CURRANT CAKE (NO YEAST USED)

4 eggs. 2 cups sugar. 1 cup butter. 1 cup milk. 1/2 teaspoonful baking soda. 1 teaspoonful cream of tartar. 1 teaspoonful cinnamon. 1/4 teaspoonful grated nutmeg. 1 cup dried currants. 4 to 4-1/2 cups flour.

Make about as stiff as ordinary cake mixture.  The butter, sugar and yolks of eggs were creamed together.  Cinnamon and nutmeg were added.  Milk and flour added alternately, stirring flour in lightly; sift cream of tartar in with the flour.  Add the baking soda dissolved in a very little water, then add the well-floured currants, and lastly add the stiffly beaten whites of eggs.  Bake in a large cake pan, generally used for fruit cake or bake two medium-sized cakes.  Bake slowly in a moderately hot oven.  These cakes keep well, as do most German cakes.

AN “OLD RECIPE” FOR COFFEE CAKE

5 cups flour. 1 cup sugar. 1 cup raisins. 1 cup of liquid coffee. 1 cup lard. 1 cup molasses. 1 tablespoonful saleratus.  Spices to taste.

Mix like any ordinary cake.  This is a very old recipe of Aunt Sarah’s mother.  The cup used may have been a little larger than the one holding a half pint, used for measuring ingredients in all other cake recipes.

A CHEAP BROWN SUGAR CAKE

1 cup brown sugar.  I tablespoonful lard. 1 cup cold water.  Pinch of salt. 2 cups raisins. 1/2 teaspoonful cloves. 1 teaspoonful cinnamon.

Boil all together three minutes, cool, then add 1 teaspoonful of soda and 1/2 teaspoonful of baking powder sifted with 2 cups of flour.

FRAU SCHMIDT’S “GERMAN CHRISTMAS CAKE”

Cream together in a bowl half a pound of pulverized sugar and half a pound of butter; then add yolks of five eggs, 1 grated lemon rind, 1 pint of milk, 1-1/2 pounds of flour sifted with 4 teaspoonfuls of baking powder, 2 teaspoonfuls of vanilla extract.  Bake at once in a moderately hot oven.  Mary baked an ordinary-sized cake by using one-half of this recipe.  The cake was fine grained, similar to a pound cake, although not quite as rich, and she added a couple tablespoonfuls of thinly shaved citron to the batter before baking.  This is a particularly fine cake.

“AUNT SARAH’S” SHELLBARK LAYER CAKE