Put 4 qts. molasses in a kettle and bring to boil. As soon as it starts to boil, add 1 pint water and take from fire. When almost cold mix in about 10 lbs. flour, 1 oz. cinnamon, ginger, and allspice, 2½ oz. powdered ammonia, 1 oz. soda, and make a baking sample. If there is too much leavening in, work in some more flour; if not enough, work in some more ammonia.
1½ lbs. Sugar. 2¼ lbs. Flour. 7 or 8 Eggs. ¾ pt. Milk. 1½ oz. Baking Powder.
If preferred ½ oz. of Soda and 1 oz. Cream of Tartar may be used instead of Baking Powder. It is important to note that this requires mixing only. Don’t beat.
3½ lbs. Sugar. 20 Eggs. 1 qt. Warm Water. 5 lbs. Flour. 1 oz. Baking Powder.
Add warm water after eggs and sugar are thoroughly beaten together, then add flour with which the baking powder has been mixed. Bake on wet paper and roll, just covering layer with jelly.
2 lbs. Sugar. 24 Eggs. 2¼ lbs. Flour. Soda and Cream of Tartar.
The eggs should be beaten while slightly warm.
2¼ lbs. Sugar. 1½ lbs. Butter 36 Whites of Eggs. 2¼ lbs. Flour. Almond or other flavor.
Proceed same as “mixture No. 2” in marble cake recipe elsewhere.
One and three-quarter lbs. flour, ¼ lb. lard, 1 pint molasses, ½ pint water, 1 oz. soda, a few drops of oil of lemon, a pinch of salt; mix one-third of the flour, the molasses, lard, salt and oil of lemon well together, then add the soda dissolved in the water, and the remaining flour, and mix it perfectly smooth. Bake in straight flanged round pans, greased, in a quick oven.
Two pounds of powdered sugar, 1 pound of lard or butter, 10 eggs, 2 quarts of milk, 1 ounce of soda, 4 pounds of cake flour, 2 ounces of cream of tartar, flavor with vanilla.
Take the sugar and lard, put in the bowl, rub to a good cream. Next add the eggs, rub this also to a cream. Take the milk. Dissolve the soda in the milk and mix together. Now take your sieve, put over the bowl, put your flour in the sieve, put the cream of tartar on the flour, sieve through, mix and bake in greased lunch cake pans. Bake in heat of about 550 degrees F. When baked, ice with vanilla icing. When mixing this mixture, be very careful not to mix more than needed, for this will make your cake short and heavy. Sell for one cent each, or six for five cents.