CORN STARCH CAKE.--Two cups pulverized sugar, one cup butter, cup corn
starch, two cups sifted flour, seven eggs (whites beaten very light),
one teaspoon soda, two teaspoons cream tartar (or two teaspoons
caking powder instead of soda and cream tartar), flavor with lemon.
In putting this together, beat butter and sugar to a light cream,
dissolve corn starch in a cup of sweet milk, leaving enough of the
milk to dissolve the soda if it is used, put cream of tartar or baking
powder in the flour, beat the whites of the eggs separate when the
butter and sugar are ready, put all the ingredients together first,
leaving the eggs and flour to the last.

CREAM CAKE.--Half pint cream, one tablespoon butter rubbed into one
tablespoon flour. Put the cream on the fire. When it boils stir in the
butter and flour mixed, add half a tea cup sugar, two eggs very light,
flavor with vanilla. Spread between cakes, and frost or sugar top of
cake to please fancy.

CINNAMON CAKE.--Take two cups of brown sugar, one cup of butter,
three-quarters cup of milk, half cup of vinegar, four eggs, large
tablespoon of cinnamon, four cups of flour, one teaspoon of soda,
two teaspoons cream tartar, mix all but vinegar and soda, then add
vinegar, then soda, bake in large tin or patty pans.

CURRANT CAKE.--Take two pounds of flour, half a pound of butter rubbed
in the flour, half a pound of moist sugar, a few caraway seeds, three or
four tablespoonfuls of yeast, and a pint of milk made a little warm. Mix
all together, and let it stand an hour or two at the fire to rise; then
beat it up with three eggs and a half pound of currants. Put it into a
tin, and bake two hours in a moderate oven.