Originally Published:
Jubilee Cook Book, 1887
Original Images:

Cream one-half pound of butter with one pound of sugar; add six eggs, ten ounces of flour, one-half teaspoon of baking powder, one half pound of almonds, blanched and cut fine, and one-half pound of pecans.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Take the whites of four eggs, two cups of sugar, one-half cup of butter, one cup of cold water, three cups of sifted flour, two teaspoons of baking powder, and flavoring.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One cup of butter, two cups of sugar, three cups of flour, half a cup of sweet milk, the yolks of six eggs and one whole egg, three teaspoons of baking powder, flavor with lemon.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Three cups of sugar, three-fourths of a cup of butter, five eggs---yolks and whites beaten separately, one cup of milk, four heaping cups of flour, two teaspoons of baking powder. Bake in jelly tins in a quick oven. This makes two loaves and may be used either for cocoanut or chocolate cake.

FOR A COCOANUT CAKE.---Grate two cocoanuts, make frosting and spread between the cakes and sprinkle with a fork a layer of cocoanut on each layer of frosting. Frost the top and pile the cocoanut thickly over it.

To PREPARE CHOCOLATE.---Grate one-half pound of chocolate, moisten with one teacup of milk, add one teacup of brown sugar and one tablespoon of flour. Let it stand on the stove until thoroughly scalded and then get cold before using.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One cup of sugar and three eggs beaten together, one and one-half cups of flour, two teaspoons of baking powder, three tablespoons of water. Bake in two layers.

CREAM.---Nearly one pint of milk, when about to boil add two tablespoons of cornstarch in a little cold milk, two eggs well beaten, and one cup of sugar. When thick spread in the layers of cake, after splitting them in halves.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Whites of seven eggs, two teacups of flour, one cup of cornstarch, two cups of sugar, one cup of butter, one cup of milk, two teaspoons of baking powder, one teaspoon each of lemon and vanilla. Cream the butter and sugar with the hand or a wooden spoon in an earthen dish; stir in gradually alternately
with milk and extracts, well sifted flour, cornstarch, and baking powder; then add the eggs beaten to a stiff froth. Stir thoroughly to a smooth batter and bake in a moderate oven.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Three eggs, one and one-half cups of sugar, one-half cup of butter, one-half cup of sweet milk, two cups of flour, two teaspoons of baking powder. Take one-half of the cake and put in fruit and spices and put together with jelly.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Three eggs, whites and yolks beaten separately, one cup of sugar, one cup of flour, one teaspoon of baking powder, one small teaspoon of salt. Beat well together and bake in two layers.

CREAM---Two and one-half cups of sweet milk, two table spoons of flour, four tablespoons of sugar, one egg, one teaspoon of vanilla. Boil in double boiler, stirring all the time.

FROSTING.---White of one egg beaten very stiff, powdered sugar whipped into it. Spread on top of cake.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Seven pounds of flour, three pounds of sugar, three pounds of butter, three pounds of raisins, thirteen eggs, one pint of yeast, and a pint of milk, to make it a little thicker than pancake batter. Beat the eggs but little, warm the milk and put one-half the sugar in over night and let it sponge; rub the butter and flour together; mix and let rise.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One egg, one teaspoon of butter, two-thirds of a cup of sugar, two-thirds of a cup of sweet milk, one and two-thirds cups of flour, two even teaspoons of baking powder. This makes three small layers.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One cup of butter, two cups of molasses, one cup of sugar, one cup of sweet milk, two teaspoons of soda dissolved in the milk, one small teaspoon of ginger, two teaspoons of cinnamon, half a teaspoon of cloves. Rub the butter and sugar to a cream, stir in the molasses beat the eggs, and mix with the same. Stir in gradually the milk and flour, adding the spices last.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

One cup of sugar, one-half cup of butter, one-half cup of sweet milk, two teaspoons of baking powder. Stir rather thick and season.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Whites of two eggs, frothed, one cup of sweet milk, one cup of sugar, two even teaspoons of baking powder, one cup of cocoanut rolled in flour; mix just thick enough to drop from the spoon.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Whites of four eggs, one cup of sugar, one-half cup of butter, one-half cup of sweet milk, one and one-half cups of flour one and one-half teaspoons baking powder, flavor to taste.

Originally Published:
Jubilee Cook Book, 1887
Original Images:

Two cups of sugar, one cup of butter, three cups of flour, one cup of cold water, four eggs, three teaspoons of baking powder, two cups of kernels of nickory nuts, chopped fine, and added last of all. Bake in shallow pans. Cut in squares and place a white walnut kernel on each square.

ANOTHER.---Break two eggs into a teacup and fill it up with sweet cream, one cup of sugar, two cups of flour, three teaspoons of baking powder. Bake in three layers.

FILLING.---One cup of sour cream, one cup of hickory-nut meats, one cup of sugar. Put all together and boil rapidly fifteen minutes. Then cool and put between the layers and over the top.