Cup Cake. Recipe No. 2.
Reading edition
Take: Sugar, 3 teacupfuls; butter, 1½ cupfuls; eggs, 3; flour, 6 cupfuls; essence of lemon, or rose-water, to taste; soda, 1 teaspoonful; milk, 1 cupful.
Stir three teacupfuls of sugar and one and a half of butter to a cream; beat three eggs to a froth, and stir them into the sugar and butter, together with three cupfuls of flour; flavor to taste with essence of lemon or rose-water. Dissolve a teaspoonful of soda in a cupful of milk, strain it into the cake, and then add three more cupfuls of flour, with three teaspoonfuls of cream-tartar. Mix well, and bake immediately either in cups or pans.
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