CAKES.

MOLASSES CHEESE CAKE.

Contributed by Mrs. Alice Cabell Palmer, Nelson County, Va.

Pastry, 2 ordinary coffee cups of flour, ½ teaspoonful salt sifted together. Work in 1 coffee cup of lard and butter mixed. Lastly add ½ coffee cup ice water. Divide into three after mixing and roll out very thin. This amount of pastry will line three pie plates six inches in diameter. Get all the materials for the filling before you begin the pastry. After rolling out and lining the plates in the stove, which must be at degree of heat suitable to cook biscuit, then as quickly as you can work together in a bowl 1 cup butter, 2 cups brown sugar, 1 teaspoonful extract of vanilla. Beat whites and yellows of eggs separately, mix together in another bowl. Add cup sweet milk with dessert spoonful of cornstarch. Add this to the sugar, butter and molasses. Beat for a few minutes and fill the pie plates in the stove. Cooking the pastry a few minutes before adding the filling prevents the pastry from having a heavy, soggy look. In summer use 2½ cups flour to cup of lard and butter. Cook until well risen and brown on top.

CRULLERS.

Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa.

One half cup butter, 1 lb. of sugar, 8 eggs, ½ tea cup sour cream, a little saleratus in half the milk, flour enough to roll them out, a little nutmeg and mace.

APEAS.

Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa.

One half lb. of butter, ½ lb. of sugar, 2 eggs, 1 lb. of flour, a little water, ¼ teaspoon of soda. Roll very thin and bake in a quick oven.

CORN STARCH CAKE.

Contributed by Mrs. Paul C. Lee, Birmingham, Alabama.

1 lb. of sugar, ¾ lb. of butter, ½ teaspoon of soda, 1 teaspoon of cream tartar level, ½ lb. of flour, ½ lb. of cornstarch, 10 eggs. Cream sugar and butter very light, mix cream tartar in a little water and add it to the 10 eggs one at a time stirring in but not beating. Sift flour and cornstarch thoroughly together and add to batter. Last of all sift in soda very carefully. Flavor with almond or vanilla. Bake in biscuit pan, cut in squares and ice.

GRAND DUKE CAKE.

Mrs. Alex Delgado, New Orleans.

Contributed by Mrs. Robert L. Pollard, Austin, Tex.

(White part) the whites of 3 eggs, 1 cup white sugar, 1 cup butter, ½ cup sweet milk, ½ cup cornstarch, 2 cups of flour, 2 level teaspoons baking powder, flavor with lemon.

(Dark part) yolks of 3 eggs, 1 cup brown sugar, ½ cup milk, ½ cup butter, 2 cups of flour, 1 cup of chopped raisins, 1 tablespoon of molasses, 2 level teaspoons baking powder, 1 teaspoon mixed spices. Bake in jelly cake pans and put boiled icing in between.

GINGER SNAPS.

Contributed by Mrs. M. Kim Miller, New York.

1 pt. molasses, 1 cup of butter, 1 tablespoonful ginger, 1 allspice, 5 cups flour and 1 cup of sugar.

FRENCH DOUGHNUTS.

Contributed by Mrs. M. Kim Miller, New York.

One quarter lb. of sifted flour, 2 oz. butter in pan with a gill of water. When boiling stir in the flour, stir until very thick, then take off and let cool. Then add 4 eggs one at a time, beating well. Drop in deep boiling lard and roll in cinnamon and pulverized sugar.

DOLLY MADISON’S WHIM.

A Very Old Recipe.

This is Mrs. Dolly’s own favorite cake, and was taken from the original book.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

One lb. of flour, 1 lb. of sugar, 1 lb. of butter, 1 lb. of raisins stoned and chopped, 6 eggs and a wineglass of brandy, 1 nutmeg, a tablespoon of mace, 1 dessertspoon of soda dissolved in a wineglass of hot water. Beat the butter to a cream, rub the yolks of the eggs and the sugar together, add the butter, whip the whites to a stiff froth, add alternately with the flour, then the brandy and the nutmeg and lastly the soda. Stir the whole mixture lightly and quickly and bake in a deep pan with the same heat required for pound cake.

SAND TARTS.

Mrs. Washington Hopkins, Lancaster, Pa.

Two lbs. of flour, 2 lbs. of sugar, rubbed together, 1¼ lbs. of butter, wet them with 3 eggs, roll them out, then sprinkle cinnamon and sugar over them and put on tins with a blanched almond put in the middle of each cake. They must be rolled out very thin.

SPONGE CAKE.

Contributed by Mrs. Charles Duggin, New York.

Six eggs, ½ lb. of powdered sugar, ¼ lb. of flour sifted. Beat yolks of eggs together until very light. Beat whites until they stand alone. Add the sugar, then the yolks, stir flour in very lightly.

DOUGHNUTS.

Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa.

2 cups sugar, 1 cup sour cream, 1 teaspoon saleratus, 3 eggs, flour enough to make them stiff; swim in lard.

SOFT GINGER CAKE.

Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa.

One half lb. of butter, 2 teacups of sugar, 6 eggs, one pint of molasses, 6 teacups of flour, 1 of cream, 1 teaspoon of soda dissolved in the cream, ginger, cinnamon and other spices to the taste, 1 wineglass of brandy. Lemon or orange peel grated.

CURRANT DUMPLINGS.

Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa.

A Danish dish brought from the Island of Santa Cruz.

One and a half pints red currants, ½ lb. raspberries. Stew the currants gently until the juice flows freely, add raspberries just before the currants are done, strain, sweeten to taste, add ground rice as for blanc-mange. Put in mould and serve cold with cream.

RAILROAD CAKE.

Three eggs, two thirds cup butter, beat well together, 3 cups of flour, 1 cup of milk, 1½ cups of sugar, 1 teaspoon of baking soda, 1½ teaspoons of cream of tartar.

A FAMOUS RECIPE, LEMON PUFF. A DELICIOUS DESSERT.

Contributed by Mrs. Robert H. Maury, Richmond, Pa.

Three oz. butter, 3 oz. flour, 3 oz. sugar, 8 eggs, 1½ pts. milk. Stir sugar and butter and flour on fire in a nice saucepan until well mixed, then have ready the boiling milk. Stir this in gradually. Put all on fire and cook until you think done, stirring all the time. Set saucepan in a vessel of boiling water, it is less apt to burn, then pour this into bowl. When quite cool stir in seasoning, either acid of 2 lemons or juice of 1, or chocolate, or whatever you like. Then stir in 8 yolks, then the whites beaten very light. Pour into baking dish and bake 25 or 30 minutes. Eaten either cold or hot.

FRUIT CAKE.

Mrs. Dabney H. Maury, Richmond, Va.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Twelve eggs, 1 lb. of brown sugar, 1 lb. of butter, 1 lb. of flour, 1 lb. of raisins, 1 lb. of currants, 1 lb. of citron, 2 nutmegs grated fine, 1 tablespoon of mace and cloves, ½ tumbler of brandy, 1 wineglass of sherry. Flour your fruit before stirring into mixture.

DUTCH CAKE.

Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa.

One and one half cups sugar, 1 cup of milk or cream, 4 eggs, 1 cup of yeast, ¾ cup of butter, enough flour to make a stiff batter, ½ nutmeg, 1 cup of currants or raisins.

GINGER NUTS.

Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa.

One lb. of flour, 1 lb. of brown sugar, 1 lb. of butter, ½ lb. of ginger, 1 qt. of molasses, allspice, nutmeg, cinnamon and cloves. Add flour last, roll thin and bake in small cakes.

CINDERELLA PUFFS.

Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa.

Six eggs beaten until very light, add 6 tablespoons of flour, add 1 qt. of milk. Bake in buttered cups in a quick oven 20 minutes. To be served hot with butter and sugar.

CLOVE CAKE.

Contributed by Mrs. B. E. Hadduck, Chicago, Ills.

One lb. of flour, 1 lb. of sugar, ½ lb. of butter, 5 eggs, 1 teaspoon bicarb. of Soda, 1 tablespoon of cloves, 1 tablespoon cinnamon, 1 saucer of chopped raisins, 1 cup of sour milk, pinch of salt.

ALMOND CAKE.

Mrs. Dabney H. Maury, Richmond, Va.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Two eggs, 1 cup of sugar, 2 cups of flour, ½ cup of butter, ½ cup of milk, 1 teaspoon of cream tartar rubbed in the flour, ½ teaspoon of soda dissolved in milk, blanch and slice ¼ lb. of almonds. After putting the cake in a square stove pan in oven spread the almonds over the top of cake and sprinkle also over cake white sugar. When done cut in squares.

QUAKER CAKE.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Three cups of sugar, 1 cup of butter, 5 cups of flour, 6 eggs and 1 teaspoon baking soda. Cream sugar and butter together, then add eggs and flour alternately, last add baking soda.

JUMBLES.

Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa.

One half lb. of butter, ½ lb. of sugar, a little over ½ lb. of flour, the whites of 2 eggs, rasping and juice of a lemon. Drop them in a pan with a spoon.

CREAM CAKE.

Contributed by Mrs. Edwin P Clinton, Philadelphia, Pa.

Four cups of flour, 3 cups of sugar, 1 cup of butter, 1 cup of cream, 5 eggs, 1 teaspoon saleratus. Beat butter and sugar together, then add the rest. Bake a little over an hour.

GINGER POUND CAKE.

One half butter creamed, add ½ lb. of brown sugar, 1 pint of molasses added, alternate with 5 cups of flour, 5 eggs beaten very light, 1 tea cup of sour milk, 1 teaspoon of soda dissolved in milk, 1 tablespoon sugar, 1 of cinnamon.

SPONGE CAKE.

Contributed by Mrs. Earl B. Putnam, Philadelphia, Pa.

One lb. of sugar granulated, 1 pint of flour, 1 lemon, 10 eggs, beat yolks of eggs with sugar to a cream, then add the whites of the eggs, which must be beaten very stiff, then flour gradually, then rind and juice of lemon. Bake in a moderate oven.

HERMITS.

Contributed by Miss Marie L. Minor, New York.

Two cups granulated sugar, 3 eggs, two thirds cup butter, 1 even teaspoon ginger, 1 scant teaspoon cloves, 1 even teaspoon cinnamon, 1 cup sweet milk, 2 cups flour, 2 even teaspoons soda, 2 full teaspoons cream of tartar, 1 package seeded raisins. Mix creamed butter with sugar, add yolks of eggs and scalded soda, then stir in sifted flour with cream of tartar and salt. Wash raisins, dry, chop coarsely and flour. Mix raisins and spices with dough, and last of all fold in beaten whites of eggs. Put 1 teaspoon of dough in pan.

DOUGHNUTS.

Madam Stephen Ward, East Chester, N. Y. (1760).

Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa.

One lb. shortening, half lard and half butter, 1¼ lbs. sugar, 1 pt. milk, 4 eggs, 1 pt. milk sponge made as follows: 1 cup scalded milk, 1 egg, 1 teaspoonful sugar, beaten together, then add 1 saltspoonful of salt, ¼ cup yeast, 2 cups flour, and beat it well. Mix the sponge in the morning, and let it stand until night, when the other ingredients should be added, and the whole left to rise until the next morning. When risen, cut the dough into diamond shaped squares about 1 inch thick, let them rise 20 minutes, and fry in boiling lard, into which a potato, washed clean, has been put to prevent the cakes from burning. The lard must be boiling hot, and deep enough to cover the doughnuts entirely.

CHARLOTTE POLONAISE—A DELICIOUS RECIPE.

Miss Looney, Memphis, Tenn.

Contributed by Mrs. Judge L. L. Lewis, Richmond, Va.

Make a sponge cake batter, 1 pt. of sugar, 1 pt. of flour sifted twice and light measure, 11 eggs beaten separately. Mix the sugar and yolks of eggs then the well beaten whites, last the flour. Bake in layers. Filling, make 1 pt. of rich boiled custard, mix a teacup of seeded raisins, 1 cup of blanched almonds broken into small pieces, ½ cup of citron. Put this into the custard, add a wineglass of wine and flavor with vanilla. Put this between the layers of cake and ice the whole with white boiled icing. The filling should be the consistency of jelly. This is delicious.

WHORTLEBERRY CAKE.

Mrs. Dabney H. Maury, Richmond, Va.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Six eggs, 1 lb. of sugar, ¾ lb. of butter, 1 qt. of flour, ½ pt. sifted meal, 1 wineglass of brandy, 2 tablespoons of allspice, 1 teaspoon of soda. Mix altogether and just before you bake add 1 qt. of berries dusted with flour. Mix the soda with ½ pt. of sweet milk.

NUMBER CAKE.

Contributed by Mrs. Jennie Williams, Orange, N. J.

One cup of butter, 2 cups of sugar, 3 cups of flour, 4 eggs, 1 teaspoon of soda in a cup of milk, 1 teaspoon of cream of tartar sifted in the flour.

MOLASSES POUND CAKE.

Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa.

Three fourths lb. of sugar, ¾ lb. of butter, 2 lbs. of flour, 6 eggs, 1 qt. of molasses, ½ lb. of currants, 1 lb. of raisins, 2 tablespoons ginger, 2 tablespoons cinnamon, 1 tablespoon of saleratus.

A FAMOUS BRIDE’S CAKE MADE FOR MANY YEARS IN RICHMOND, VA.

Contributed by Mrs. Robert H. Maury, Richmond, Va.

Forty-two eggs, whites, 3 lbs. of sugar, 2¼ lbs. of butter, 2¼ lbs. of flour. Cream butter and sugar together. Add other ingredients, also small teaspoon baking powder, season with bitter almond. More brides have used this receipt for wedding cake than can be counted.

SAND TARTS—AN OLD PHILADELPHIA RECIPE.

Contributed by Miss M. M. Halsey, Philadelphia, Pa.

Two lbs. of flour, 2 lbs. of sugar, 1¼ lbs. of butter, 5 eggs. Mix ingredients together leaving out white of egg, ½ lb. of blanched almonds. Roll out cakes, wash them well with white of egg beaten stiff. Stick them full of pieces of almond. Powder them with cinnamon, sugar and bake in hot oven.

SHREWSBURY CAKE.

Good Old Receipt.

Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa.

One lb. of powdered sugar, 12 ounces of butter, gill of cream, 4 eggs, 1 dessertspoon of powdered mace, same of cinnamon, 1 wineglass of brandy. Rub butter and sugar to a cream, then add the eggs, then cream and spice. Knead in just enough flour to roll them thin. Cut in shapes and bake.

CREAM SPONGE CAKE.

Contributed by Miss Frances Virginia Baldwin, Orange, N. J.

Break 2 eggs into a cup, beat the eggs well, then fill the cup with thick sweet cream containing 1 teaspoon of cream of tartar, ½ teaspoon of soda, 1 cup of sugar, 1 cup of flour.

CHEESE CAKE.

Mrs. Lewis Livingston, Grasmere, Rhinebeck, N. Y. (1875).

Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa.

One lb. almonds blanched and pounded. As you pound them, add rose water to keep them from oiling. The whites of 3 eggs, beaten stiff, 3 tablespoons of sugar, 1 teaspoon extract bitter almonds. Stir all together. Line patty pans with puff paste and fill with the mixture. The oven must be quick, but not too hot, as the mixture is apt to burn. Watch them during baking. Serve cold.

CINNAMON JUMBLES.

Madam Stephen Ward, East Chester, N. Y. (1760).

Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa.

One lb. butter, 1 lb. granulated sugar, 4 eggs well beaten, 1½ lbs. flour, 2 tablespoonfuls cinnamon. To make the cakes roll a small piece of the dough between the hands very lightly, and join the two ends, making a ring. Bake in a quick oven.

OLD FASHIONED MIXTURE FOR MEHITABLE CAKE.

Mrs. Edward Williams, Orange, N. J. (1800).

Contributed by Mrs. Ezra Williams, West Orange, N. J.

Rub together 1 qt. of sifted flour, a bit of butter the size of a small egg, 1 tablespoon of white sugar, 1 small spoonful of salt, 2 teaspoons of cream of tartar. Dissolve 1 teaspoon of soda in a pt. of milk, break 2 eggs into the flour and add the milk and soda. Stir quickly and deftly and pour into square pans and bake in a quick oven.

DOUGHNUTS.

Contributed by Mrs. Morris R. Stroud, Haverford, Pa.

One cup of butter, 2 cups of sugar, 3 cups of milk, 4 eggs, 2 teaspoons of cream of tartar, 1 teaspoon of soda.

SPONGE CAKE.

Madam Stephen Ward, East Chester, N. Y. (1760).

Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa.

Twelve eggs, 1 lb. sugar, 10 oz. flour, juice of 1 lemon. Beat the whites and yolks of the eggs separately and very well, and put the sugar in the yolks. Beat this well, add the lemon and the whites of the eggs beaten stiff. Last of all, add the flour very quickly. Bake for 20 minutes.

GINGER POUND CAKE.

Mrs. Cary, Baltimore (1830).

One cup brown sugar, 5 oz. butter, 1 cup milk, 3 eggs well beaten, one and one third cup dark molasses, one third cup ginger, 9 oz. flour, ½ lb. raisins floured, one third teaspoon cinnamon, one third teaspoon cloves, and 1 teaspoon allspice, 1 heaping teaspoon cream of tartar mixed with the flour, two thirds teaspoon soda dissolved in the milk and put in the last thing.

SODA CAKE.

Contributed by Mrs. Rosalie Beauregard Page, Virginia.

One cup butter, 2 cups sugar, 3 cups flour, 4 eggs, 1 teaspoon soda, 2 spoons cream tartar, two-thirds cup of milk. In warm weather add a little more flour, put all ingredients together and beat with hand.

COFFEE CAKE.

Mrs. S. E. Lyon, Rockwood, N. Y. (1875).

Contributed by Miss Fanny Lyon, Bryn Mawr, Pa.

One cup sugar, ¾ cup butter, 1 cup black molasses, 1 cup coffee very strong, 3 cups flour, 4 eggs, 1 lb. raisins, 1 lb. currants, ½ lb. citron, 1 teaspoon soda dissolved in the coffee, 1 teaspoon cinnamon, 1 teaspoon nutmeg, ¾ teaspoon cloves. Do not beat longer than is necessary, and mix well as beating. Makes the cake light in color.

POUND CAKE.

Madam Stephen Ward, East Chester, N. Y. (1760).

Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa.

One lb. butter, 1 lb. sugar, 1 lb. flour, 9 eggs, juice of 1 lemon, nutmeg to taste. Rub the butter and sugar together until they cream. Beat the eggs well, separately, add the flour last of all, and beat until the dough is light and almost white.

FRENCH LOAF CAKE.

Mrs. Charlotte Cranwell Minor, New London and New York. (1775.)

Contributed by Miss K. A. Wilcox, Westport, Conn.

Five cups powdered sugar 2? cups butter, 2 cups milk, 10 cups flour sifted, 6 eggs, 1 wineglass wine, 1 wineglass brandy, 3 nutmegs, 1 lb. raisins, ½ lb. citron, 1 teaspoon soda and 1 lemon. This makes 4 loaves bread size.

MOLASSES GINGERBREAD.

Mrs. Dabney H. Maury, Richmond, Va.

Contributed by Mrs. James T. Halsey.

One and one half teacup of butter, 3 cups of sugar, 2 cups of molasses, 1 of milk, 5 of flour, 5 eggs, 1 tablespoon of ginger, 1 teaspoon of soda dissolved in milk.

MORAVIAN ORANGE BREAD.

Contributed by Miss M. Schott, Philadelphia, Pa.

Used largely in Bethlehem, where there are many Moravians: One and one half pts. of molasses, ¾ lb. of butter, ¾ lb. of sugar, 1 teacup of jelly, 1 teaspoon of mace, 1 teaspoon of cinnamon, 1½ tablespoon orange peel. Make up the bread stiff with flour, keep cold until the next day, roll out very thin, and then cut in small cakes.

MY GRANDMOTHER’S PLUNKETS.

Contributed by Mrs. Edward I. Cramp, Philadelphia, Pa.

Cream ½ lb. of butter, add gradually ½ lb. of sugar, separate 6 eggs, beat the whites to a stiff froth, add last. The yolks beaten to a foam, stir slowly into butter and sugar. Mix 6 oz. of cornstarch, no more, no less, with 2 oz. of flour, 1 teaspoonful of baking powder, sift 4 times, on this depends the success of the plunkets, add gradually to the other mixture, flavor with 1 teaspoonful of vanilla, bake in a moderate oven until a golden brown. Put in gem cans.

COFFEE CAKE.

Contributed by Mrs. James M. Anders, Philadelphia, Pa.

Two eggs separated, 1 cup of sugar, 1 cup of flour, 2 teaspoonsful of baking powder. Mix together then add a tablespoon of hot water, flavor cake, whipped cream and frosting, with coffee extract. About ½ teaspoon in each, ½ pt. whipped cream (sweetened). Bake in round, rather deep tin. When done cut a circular piece and lay it aside. From remainder of cake dig out little pieces here and there. Fill with whipped cream. Put all the cake in place over cream and frost with boiled frosting.

BURGESS CAKE.

Contributed by Mrs. Joseph Neff, Philadelphia.

Three fourths lb. of butter, 1 lb. of sugar, 1 wineglass of brandy, 1 teaspoon of nutmeg and cinnamon mixed, 4 eggs beaten separately, ½ lb. of currants, about 10 oz. of flour, rub sugar, yolks and butter together, then add yolks of the eggs, brandy and spices. When thoroughly mixed add about half the flour, then the whites of the eggs beaten light. Mix the remaining half of the flour with the currants and stir lightly into the mixture. Bake on tin sheets in a moderate oven. See that you do not get too much flour or the cakes will not be crisp.

BLACK CAKE THAT WILL KEEP ONE YEAR.

Mrs. Roy Mason, “Cleveland,” King George Co., Va.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

One lb. of brown sugar, 1 lb. of butter, 1 lb. of flour, 10 eggs, ½ pt. of French brandy, 2 lbs. of raisins, 2 lbs. of currants, 1 tablespoon mace, 2 nutmegs grated, 1 tablespoon of cloves.

SCHUYLER WEDDING CAKE.

New York (1690).

Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa.

Twelve lbs. of brown sugar, 12 lbs. of butter, 12 lbs. of browned flour, 12 dozen eggs, 48 lbs. of raisins, 24 lbs. of citron, 48 lbs. of currants, 12 lbs. of chopped almonds, 6 cups of molasses, 3 qts. of brandy, 1 qt. of Jamaica rum, 12 oz. each of cloves, allspice, cinnamon and nutmeg, pound fine. Ten teaspoons salt, 12 teaspoons pearl ash. This is mixed in a wash tub and baked 16 hours.

LEMON JUMBLES.

Mrs. Washington Tompkins, White Plains, N. Y. (1800).

Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa.

One lb. butter, 1 lb. sugar, 1½ lbs. flour, 4 eggs well beaten, juice of 4 lemons, and rind of 1 lemon. Roll very thin, and sprinkle with coarse sugar. Bake in a quick oven.

AUNT BETSEY BENNILL’S SOUR CREAM JUMBLES.

Westport, Conn., 1800.

Contributed by Miss Katherine A. Willcox, Westport, Conn.

One cup thick sour cream, 1 cup granulated sugar, ½ cup butter, 1 egg, 3 cups flour, 1 teaspoon baking soda, 1 teaspoonful cream of tartar, pinch of salt and flavor to taste. Pat out as dough is very soft, and cut.

LAUGHING MOLLIES.

Grandma Minor (1800).

Contributed by Miss A. Jacqueline Minor, New York.

Mix in order given below: Bake in 3 deep layers, and fill with boiled icing. One and a half cups powdered sugar, ½ cup butter, yolks of 3 eggs, ½ cake melted Baker’s chocolate, ¾ cup milk, 2 cups flour and 2 teaspoonfuls baking powder in flour, 1 teaspoon vanilla, and beaten whites of 3 eggs.

SPONGE CAKE.

Contributed by Mrs. C. W. Dailey, Elkins, W. Va.

Six eggs, 1 glass of flour, 1 glass of sugar, juice of ½ lemon. Beat yolks of eggs very light, then beat in sugar 5 minutes, then flour 5 minutes, then lemon juice, and white of egg beaten very stiff. Bake in papered tins.

GINGER SNAPS.

Madam Stephen Ward, East Chester, N. Y. (1760).

Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa.

Three lbs. flour, 1 lb. butter, 1 lb. brown sugar, 1 pt. dark molasses, 1 tablespoonful ginger (heaping), 1 tablespoonful cinnamon, ¼ tablespoonful cloves. Roll very thin, and bake in a quick oven.

BLACK CAKE ½ (WEDDING CAKE).

Mrs. Albor Man, Plattsburg, N. Y. (1806).

Contributed by Mary Helen Livingston Lloyd, Mrs. Horatio Gates Lloyd, Haverford, Pa.

One lb. of butter, 1 lb. of sugar, 1 lb. of flour, 1 teacup of molasses, 10 eggs, 1 lb. of citron, 2 lbs. of currants, 3 lbs. of raisins, 1 lb. of almonds broken small, 1 teaspoonful of cloves, 2 teaspoonsful of cinnamon, ½ tumbler of brandy, 1 nutmeg grated. Bake 4 hours, keep moist for 3 months, if needed sooner bake three hours.

SPONGE CAKE.

Mrs. B. F. Hadduck, Chicago.

Eighteen eggs, 1½ lbs. pulverized sugar, 1 small saltspoon of salt, ½ lb. and a handful of flour, the grated rind and juice of 1 lemon. Beat yolks of eggs 10 minutes more, add salt and lemon, add whites of eggs beaten very stiff, fold flour in very lightly and bake 30 minutes.

ICING FOR CAKE.

Mrs. Rodney, of Germantown.

Contributed by Her Great-Granddaughter, Mrs. Samuel V. Merrick, Germantown, Philadelphia, Pa.

Take whites of 1 egg for 1 lb. of cake, beat very well, then add by degrees 8 teaspoonfuls of the very finest pulverized and sifted sugar. Beat all very well together, then put it on with a feather, whilst the cake is a little warm.

PENNSYLVANIA SAND TARTS.

Contributed by Mrs. Caroline Rogers Buehler, Philadelphia, Pa.

One lb. of flour, 1 lb. of sugar, ½ lb. of butter, 3 eggs leaving out the whites of 1. Make into stiff dough. Cut them in squares. Brush surface with beaten white of egg. Lay split, blanched almonds on top and sprinkle with sugar and cinnamon. Bake in quick oven.

“BLACK TORTE” (1561).

Contributed by Mrs. H. Cavalier Smith, Philadelphia, Pa.

From the recipe cook book of Archduchess Philippine, wife of Archduke Ferdinand of Tyrol, in the year 1561. The oldest cook book extant. Eight to 14 pears, roast until soft with 1 quince (the last longer in oven, being harder). Peel and put into ½ pt. of milk. Add 9 eggs, sugar (rather too much than too little), ½ measure of grated almonds, sieve. Add cinnamon, cloves, pepper, ginger and nutmeg to taste. Serve on thin crust, putting frosting on top.

BEST BRIDE’S CAKE. MADE BY MY GREAT-GRANDMOTHER—BORN 1795, DIED 1896.

Mrs. Albor Man, Plattsburg, N. Y.

Contributed by Mrs. Mary Helen Livingston Lloyd, Haverford, Pa.

One lb. of sugar, ¼ lb. of butter, 1 lb. of flour, 1 teacupful of milk, 10 eggs, whites only, 1 teaspoonful of soda dissolved in milk, 2 teaspoonfuls cream of tartar sifted into the flour. Stir butter to a cream, add sugar and stir to a snow. Add flour slowly, and lastly gradually the milk and eggs.

MAPLE BISCUIT.

Contributed by Mrs. M. Kim Miller, New York.

Three lbs. flour, ¾ lb. butter, 2 lbs. brown sugar, 2 tablespoonfuls cinnamon, 4 eggs, ½ glass wine, same of brandy, nutmeg, 2 teaspoonfuls of baking powder and cup of milk. Roll thin.

Loaned by Miss Frances Virginia Baldwin, Orange, N. J.

This is a good recipe of “Georgie’s” for Molasses Cake.

One cup of molasses, 1 cup of brown sugar, 1 cup of milk, 2½ cups flour, 1 egg, 1 teaspoon of soda or 2 teaspoons of baking powder. Cinnamon and ginger to taste.

CRISP GINGERBREAD.

Mrs. Collins, Philadelphia, Pa., 1878.

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

Three lbs. of flour, 1 lb. of sugar, 1 lb. of butter, 3 tablespoons of best ginger, 1 tablespoonful of powdered cloves, 1 of powdered allspice, 1 of mace. Cut the butter into the flour, rub it through until well mixed, add sugar and spices. Wet it with 1 quart of molasses, roll very thin and bake in a hot oven. To make the cakes shine on top, rub them over with cloth dipped in molasses. Beat light before the dough is cut into cakes.

SOFT GINGERBREAD.

Mrs. Morris R. Stroud, Philadelphia, Pa.

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

One cup of molasses, 1 cup of brown sugar, 1 cup of butter cut in small pieces, 3 eggs well beaten, 3 teacups of flour, 2 tablespoons of ground cloves, 2 tablespoons of ground ginger, 2 tablespoons of brandy, 1 teaspoon of dissolved saleratus, ½ cup of milk.

TAYLOR GINGERBREAD.

Contributed by Virginia Taylor Seiss, Mrs. Ralph W. Seiss, Philadelphia, Pa.

From the Old Homestead at High Bridge, New Jersey. Used for 6 generations by the Taylors within its walls. One cup of molasses, 1 cup of brown sugar, 1 cup of sour milk, 1 cup butter, 3 cups of flour, 2 eggs, 1 tablespoon of ginger, 1 dessertspoon cinnamon, 1 dessertspoon soda, one third of a nutmeg grated.

SCOTCH CAKE.

Mrs. Morris R. Stroud, Philadelphia, Pa. 1875.

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

Stir to a cream a pound of sugar, ¾ pound of butter, juice and grated rind of 1 lemon, wine glass of brandy. Separate yolks and whites of 9 eggs, beat them to a froth and stir in cake, add 1 lb. of sifted flour; just before putting cake in pan put in 1 lb. of stoned raisins.

CRULLERS.

Contributed by Aunt Mary Balding, Philadelphia, Pa., 1850.

Four eggs, 9 tablespoons of sugar, 9 tablespoons of melted butter, flour to make a soft dough, ½ cup of milk, ½ teaspoon soda, nutmeg to taste. Beat eggs and sugar together until very light, add butter, spice and flour.

DUTCH APPLE CAKE.

Helen B. Hutchison, Goderich, Lake Huron.

Mrs. William A. Glasgow, Jr.

One pint of flour, ½ teaspoon of salt, ½ teaspoon of soda sifted into the flour, 1 teaspoon of cream of tartar, ¼ cupful of butter, 1 egg, 1 scant cup of milk, 4 sour apples pared and quartered, 2 tablespoons of sugar, mix ingredients in order given. Rub in the butter, beat the egg and mix with the milk, then stir this into the dry mixture. The dough should be soft enough to spread half an inch thick on a shallow baking pan. Pare and cut 4 apples into eighths. Lay in rows on top of dough, the sharp edge down, sprinkle the sugar on the apples. Bake in a hot oven 20 or 30 minutes. To be eaten hot with butter as a tea cake, or with lemon sauce or cream as with a pudding.

DOUGHNUTS.

Mrs. Joseph Patterson, Philadelphia, Pa.

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

Two pints of flour, 1 cup of sugar, 1 pint of milk, 2 or 3 eggs, 1 cup of butter, teaspoon soda, 1 teaspoon of cream of tartar.

TO MAKE A LETTIS TART.

From Mrs. Washington’s “Book of Cookery,” owned by the Pennsylvania Historical Society of Philadelphia, Pa., used by Martha Washington and her descendants, from 1706.

Contributed by Mrs. W. Hinckle Smith, Bryn Mawr, Pa.

When you have raised ye crust lay in all over the bottom some butter and strow in some sugar, cinnamon and a little ginger, then boyle ye cabbage lettis in a little water and salt and when ye water is drayned from it, lay it in ye coffin with some dammask pruens, some marrow and some seasoning as you layd on ye bottom. Ye close it up and ye bake it.

STIR PAN CAKES.

Mrs. G. T. Hewlett, Brooklyn, N. Y.

Contributed by Mrs. James Crosby Brown, Rosemont, Pa.

One quart of milk, 1 pint of flour, 4 eggs and a little salt. Beat the eggs, adding the flour and milk alternately so as to form a thin smooth batter. When ready to cook them, have a frying pan just hot enough to melt butter (about a tablespoonful) then pour in a teacup of this batter, stirring immediately, the same as scrambled eggs, keeping the batter in the centre of the pan, then allow it to remain until it browns lightly on the under side, then turn over. When the other side is brown also, place it on a hot dish, but never allow them to be put on top of each other. To be baked and served at once, as they are too delicate to wait. Excellent for desserts. To be eaten with butter and fine sugar, the same as waffles. From my Grandmother’s Recipe Book.

MORAVIAN SUGAR CAKE.

Miss M. P. Connelly, Philadelphia, Pa.

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

Three and one fourth lbs. of butter, 1 quart of milk, 2 eggs, 1½ lbs. of flour, 1 tablespoon sugar, 1 teaspoon of salt and yeast. Work the butter in the flour, warm the milk, mix in alternately the milk and eggs, mix in the yeast last and set to rise. When risen sufficiently work the dough with more flour. Put in flat pans set to rise then spread with sugar and cinnamon.

LEMON SAUCE.

Two cups of hot water, 1 cup of sugar, 1 heaping teaspoon of flour, grate the rind of 1 lemon, add juice and 1 tablespoon of butter. Boil water and sugar 5 minutes, add the flour wet with a little cold water. Cook 8 or 10 minutes, add lemon rind, juice and butter, stir until butter is melted and serve at once.

SPONGE CAKE.

Mrs. G. T. Hewlett, Brooklyn, N. Y.

Contributed by Mrs. James Crosby Brown, Rosemont, Pa.

Take 9 eggs. The weight of 8 of them in granulated sugar and weight of 4 of them in flour. Grated rind of half a lemon and a tablespoonful of juice. Place the sugar in a deep bowl, breaking the eggs, separating the whites so as to beat them to a stiff froth. As you break the egg, chop each yolk in the sugar, stirring constantly until very fine and light. Add the grated lemon rind and then the juice. Afterwards the whites, beaten to a stiff froth, cutting through and beating lightly, and then add the flour, very lightly also. Having greased two pans, pour in the batter and bake in a moderately hot oven until a double broom whisk can be run through the centre of the cake and removed entirely dry.

KATE WILLCOX’S COOKIES.

New York City, 1878.

Contributed by Miss Katherine A. Willcox, Westport, Conn.

One and one half cups of sugar, ½ cup of butter, 2 eggs, ½ cup of milk, 3 cups of flour, 1 teaspoon baking powder, or ½ teaspoon of cream of tartar, ¼ teaspoon of soda.

BOILED ICING.

One and one half lbs. of sugar boiled in 1½ pts. of water until it ropes. Put into a bowl and stir and beat until it is milk warm, then add whites of 7 eggs beaten to a stiff froth, beat all well together.

DOUGHNUTS.

Aunt Nancy Trotter, Philadelphia, Pa.

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

Four lbs. of flour, ¾ lb. of butter, 1½ lbs. of sugar, 1 quart of milk, 1 egg, 1 teacup of yeast, cinnamon to taste.

NEW ENGLAND COOKIES.

Contributed by Mrs. James M. Anders, Philadelphia, Pa.

One cup of sugar, 2 eggs, 3 cups of Quaker oats, 2 level teaspoons of baking powder, salt, a little vanilla may be added. Drop a teaspoonful in the pan so that each cookie will spread. They will harden when cold.

LADY WASHINGTON WEDDING CAKE.

This recipe was taken from an old family recipe book (tattered, but still legible in spite of century old ink). The old-fashioned recipe was intended for baking before an open fire, and contained directions for baking before an open fire, for putting embers under the oven, and letting the batter rise 3 hours, then baking for 3 hours and drawing the oven away from the fire, letting the cake soak at least 2 hours. If it was very large, it was to be left in the chimney corner all night.

Contributed by Mrs. Samuel Ewing, Bryn Mawr, Pa.

Two lbs. of raisins, 2 lbs. of currants, 1 lb. of citron, 1 lb. of almonds chopped fine, 1 lb. of sugar, 1 lb. of butter, 1 lb. of flour, 1 doz. eggs, 1 tablespoon of mace, 1 tablespoon of cinnamon, 2 nutmegs grated, 1 teacup of wine and brandy mixed. The raisins and citron are both cut up and rolled in flour. Beat butter and sugar to a cream, add eggs beaten very light, then fruit, then flour, and last the wine.

HOLLOW HEARTS.

Laura G. Brower, Wilkes-Barre, Pa. (1820).

Contributed by Mary Helen Livingston Lloyd, Mrs. Horatio Gates Lloyd, Haverford, Pa.

Two eggs, 2 cups of milk, 2 cups of flour, 1 spoonful of butter and a little salt. Bake 20 or 30 minutes in patty pans and serve with wine sauce.

OLD-FASHIONED SPONGE CAKE.

Mrs. Samuel Bettle, Haverford, Pa.

Contributed by Helen Biddle Griscom Bettle.

Weight of 8 eggs in sugar, weight of 4 eggs in flour, juice of half a lemon. Beat yolks until very light and add sugar slowly, stir in the flour gradually, and add the lemon juice. Beat whites very stiff and fold them in, stirring as little as possible. Bake in a quick oven.

SPONGE CAKE.

Mrs. Joshua Harvey, Baltimore.

Ten eggs weight in pulverized sugar, weight of five in sifted flour. Beat yolks and sugar. When light add whites beaten light, grated rinds of 2 lemons and juice of one. Stir in flour and bake in moderate oven.

MOLASSES POUND CAKE.

Mrs. Marie Louise Jones, Philadelphia, Pa.

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

Two and one half lbs. of flour, 1 lb. of butter, 1 lb. of sugar, 1 pint of molasses, 3 eggs, 1 teaspoon of pearl ash, 1 cup of cream, spices to taste.

DOUGHNUTS.

Contributed by Miss F. Virginia Baldwin, West Orange, N. J.

Two teacups of sugar, 2 teacups of buttermilk, 2 tablespoons of butter, 2 teaspoons full of saleratus, 2 teaspoons of nutmeg.

MOLASSES CAKE.

Mrs. Morris R. Stroud, Philadelphia, Pa.

Contributed by Mrs. Meredith Bailey.

One cup butter, 1 cup sugar, 1 cup molasses, 3 cups flour, 3 eggs, 1 teaspoonful sea foam, 1 cup milk, 1 tablespoon ginger.

ALMOND CAKE.

“Aunty Estelle,” Germantown, Philadelphia.

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

One half lb. of butter, 1 lb. of sugar, 1 wineglass wine, 8 eggs, 1 wineglass rose water, cinnamon and nutmeg to taste, flour sufficient to make a stiff dough. Cooked like doughnuts.

SUGAR CAKES.

Mrs. Locke, Fredericksburg, Va.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

One cup butter, 2 cups sugar, 4 cups flour, 1 teaspoon of soda dissolved in a cup of sour cream, 1 nutmeg grated, flour sufficient to roll it.

ENGLISH DROP CAKES.

Contributed by Mrs. M. Kim Miller, New York.

One half lb. sugar, ½ lb. butter, ¾ lb. flour, 3 eggs well beaten, ¼ lb. currants, teaspoonful of baking powder. Drop in pan.

SPICE CAKE.

Recipe of Mrs. Francis Sorrell, “The Barrens,” Roanoke Co., Va., 1867.

Contributed by Miss Jane Gamble, Roanoke, Va.

Six eggs, ¾ lb. of sugar (light weight), 1 lb. of sugar (pulverized), 1 lb. of flour, 1 teacup sour milk, 2 or 3 nutmegs grated, 2 tablespoonsful cinnamon, 1 heaping tablespoon of ground ginger, ½ teacup of brandy (or wine), 1 teaspoon of soda dissolved in a small quantity of vinegar as will dissolve it. Cream the butter, add the sugar and yolks of eggs, then the well-beaten whites of the eggs, then the flour must be added little by little alternately, then the seasoning, then the sour cream, last the soda. Bake in moulds quickly after it rises. Eat while fresh.

SCRIPTURE CAKE.

Contributed by Mrs. James Crosby Brown, Rosemont, Pa.

One cup butter Judges, 5:25

Three and a half cups flour I Kings, 4:22

Three cups sugar Jeremiah, 6:20

Two cups raisins I Samuel, 30:12

Two cups of figs I Samuel, 30:12

One cup water Genesis, 24:17

One cup almonds Genesis, 43:11

Six eggs Isaiah, 10:14

Tablespoonful honey Genesis, 43:11

Pinch of salt Leviticus, 16:13

Spices to taste I Kings, 10:10

Two tablespoonfuls baking powder I Corinthians, 5:6

Follow Solomon’s advice for making good boys, and you will have a good cake. Proverbs, 23:14: “Thou shalt beat him with a rod.”

ORANGE CAKE.

The recipe was written by Penelope Jones, the mother of Commodore Jacob Jones, United States Navy.

Contributed by Mrs. Samuel V. Merrick, Germantown, Phila., from her Great-Grandmother Rodney’s recipe-book, 1700.

Take 15 oz. of flour well dried, a pound of double refined loaf sugar, half a pound of almonds beaten with half a pint of rose water, the yolks of 4 eggs, the whites of 4 beaten separately, rind of 3 oranges, grated. All beaten together with some slices of citron and candied orange peel.

MOLASSES CAKE.

Mrs. Dominick, Cincinnati.

One cup New Orleans molasses, 1 cup milk, ½ cup of lard melted, 1½ cups of flour.

TO MAKE A SPONGE CAKE.

Mrs. Samuel Powel, Philadelphia, Pa. (1800).

(Daughter of Mr. Charles Willing, wife of Mr. Samuel Powel, who was Mayor of the City and held other important positions, and whose home was the resort of the most distinguished people of this country and abroad.)

Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa.

Take ¾ of a pound of fine sugar, put to it a ¼ of a pint of water, let it just boil enough to skim it clean, then take 7 eggs, leave out 4 whites, when they are beat and strained, put to them the peel of a large lemon, cut very fine. Then put to them the sugar and water, which must be very hot, putting in a little at a time, beating the eggs all the time with a whisk. (It must be beat an hour). Then have ready ½ pound of flour sifted and dried and put in a little at a time. It must not be beat after the flour is put in, and that must be stirred with a spoon. Bake 50 minutes.

WHITE MOUNTAIN CAKE.

Made by Mrs. John Beardslee, 1858, Little Falls, N. Y.

Contributed by Mrs. James W. Noyes, Montclair, N. J.

One lb. of powdered sugar, ½ lb. of butter, 6 eggs, 1 teacup of sweet milk, 1 lb. of flour, 1 teaspoon of soda, 2 teaspoons of cream of tartar. Lemon extract or almond extract to taste.

DOUGHNUTS.

Made by Mrs. M. E. Furman, 1865, Westport, Conn.

Contributed by Mrs. James W. Noyes, Montclair, N. J.

Eight tablespoons of melted lard, 3 cups of white sugar dissolved in milk, 3 cups of milk, 3 eggs beaten together, 1 teaspoon salt, 1½ teaspoons of soda in milk, 3 of cream of tartar in flour, 5 pints of flour. Fry in boiling lard.

BLACK CAKE.

(Wedding cake.)

Contributed by Elizabeth W. Paul Morris, Mrs. Frederick Wistar Morris, “Dundale,” Villa Nova, Pa.

Given to me by my old aunt, 1820, Mary Paid Lownes; used in our family for all weddings.

One lb. of flour, 1 lb. of butter, 1 lb. of brown sugar (light), 9 or 10 eggs, 2 lbs. of raisins, 2 lbs. of currants, ½ lb. of citron, ¼ orange and lemon peel, 2 oz. cinnamon, ¼ oz. ground cloves, 2 nutmegs, 1½ gills brandy. Send to confectioner to bake.

OLYCOOKS.

(Old Dutch Recipe.)

From the old Dutch book of Elizabeth Van Rensselaer, married September 18th, 1787, to John Bradstreet Schuyler.

Contributed by Mrs. Francis Taylor Chambers, her Great-Granddaughter.

Five lbs. of flour, 1¼ lbs. of butter, 2 lbs. of sugar, 12 eggs, 1 quart of milk, a small quantity of thick yeast. Nutmeg, mace and cinnamon to taste, with a quantity of stoned raisins. The butter sugar and milk must be warmed together. Add the rest, but while it is very hot. Mix in the morning and stand until afternoon.

MONTGOMERY INN SOFT GINGER CAKE.

Contributed by Mrs. Beverly Roberts, Bryn Mawr, Pa.

One cup dark brown sugar, 1 cup molasses, 1 cup sour milk, ¾ cup lard and butter, 3 eggs, 3½ cups flour, 1 tablespoonful ginger, 1 tablespoonful cinnamon, 1 teaspoonful cloves, 2 teaspoonfuls soda dissolved in vinegar. Bake about 30 minutes. Use your own judgment in regard to flour, as there is a difference in texture and some brands thicken more quickly than others.

AUNT PHEBE’S LEMON CAKE.

Made for the Earl of Hillsborough, whose servant she was.

In the opening of our Southern States the most noble Earl of Hillsborough did not fail to appreciate the lovely and charming Accanecean Hills of Northern Carolina, and then when without the window of his modest state home, “as it could not be called more” the Rhodora rose, blushed and gave the colors of life and party, this most noble Lord took the hint, and entertained in a truly royal manner. So much did they who lived around the Court, love life and good living that they willingly accepted the offices of our Aunt Phebe.

Aunt Phebe, whose pedigree need not alarm us, as we all loved her and ate her cake with the keenest relish after either a fox hunt or, in more remote days, driving away the tear, made this cake never to be forgotten, and still enjoyed by many of the descendants who have never forsaken this Swiss-American Carnival spot. It is still called Aunt Phebe’s Hillsborough Lemon Cake.

Contributed by Miss Caroline E. Brooks, Philadelphia, Pa.

One lb. of flour, ½ lb. of butter, 1 lb. of sugar, 1 cup of milk, 7 eggs, 1 lemon, 2 light spoonfuls of baking powder.

Filling.—Three eggs, 1½ cups sugar, ¾ cup butter, 3 lemons, juice of all—grated rind of one. Beat yellow and whites of eggs separately—beat well and stir over the fire until thick enough to spread. When cold spread between layers of cake.

CREAM CAKE.

Miss M. Biddle, Philadelphia, Pa.

Two cups pulverized sugar, 3 cups flour, 1 cup milk, ¾ cup of butter, 3 teaspoonfuls of baking powder, 4 eggs.

Custard for Filling.—One pt. of milk, 2 eggs, ½ cup sugar, 4 teaspoons of cornstarch. Flavor with vanilla. This batter should make 6 layers, enough for 2 cakes. Put boiled icing on the tops.

WAKEFIELD GINGER COOKIES.

Used by Miss Elizabeth Rodman Fisher, of Wakefield, Germantown, 1860.

Contributed by Miss Hannah Fox, Philadelphia, Pa.

Take 2 lbs. of flour, ½ lb. of butter, ¼ lb. of lard, ½ lb. of brown sugar, 5 tablespoons of spice, 2 of ginger, 2 of cinnamon, ½ allspice, ½ cloves, 1 pint of molasses.

Mix thoroughly with the hands the flour, butter, lard, spices and sugar. Add the molasses, roll thin and bake in a rather slow oven. The cookies will be quite spoiled unless mixed with great care.

MARTHA WASHINGTON’S FRUIT CAKE.

Copied from Old Original Receipt Book.

Mrs. Roberts Lowrie, Bryn Mawr.

One and one half lbs. sugar, ½ lb. butter, 1¾ lb. of flour, 1 lb. currants, 1 lb. raisins, ½ lb. citron, 1 nutmeg, sprinkling of mace, 1 pt. sour cream, juice of 1 lemon and rind of two, 6 eggs, 1 teaspoon of soda. Cream the butter and sugar, add gradually the yolks of the eggs well beaten, then the sour cream (in which the soda has been dissolved), and flour alternately; then the well beaten whites of the eggs. Flavor the fruit and add last of all, bake 2¼ hours, cover with buttered paper while baking.

MRS. OLIVER HASTING’S FRUIT CAKE.

One and a fourth lbs. butter, 1 lb. brown sugar, 10 eggs, 1½ lbs. flour, 5 lbs. currants and seeded raisins, these latter chopped, 2 lbs. of citron cut in thin slices, 1 pt. black molasses, 1 teaspoon soda dissolved in a cup of cream, 3 glasses of brandy, 2 teaspoons of cloves, 2 of mace, 2 of cinnamon. Salt and nutmeg to taste. Mix all together thoroughly. Line a baking pan with greased paper and bake slowly.

SPONGE CAKE.

Mrs. Oliver Hastings, Cambridge, Mass.

Contributed by Mrs. Morris Longstreth, Philadelphia, Pa.

A saltspoon of salt must be added; 5 eggs, a coffee cup of sugar, half the weight of the eggs in flour, the grated rind of 1 lemon, and a large half of the juice. Beat the whites to a stiff froth. Rub with a spoon the yolks and sugar together, the rind of the lemon having been grated into the sugar, before the whites are beaten, as they must not stand after they are brought to a stiff froth. Then add the whites and stir well, then the flour and stir only just enough to mix it in, then the lemon juice which must be ready. Put into a pan and bake 25 minutes.

CROXYNOS.

This Recipe was Used by Mrs. Pierre Surget (nee Catherine Hubbard, of Natchez, Miss., 1749).

Contributed by Miss Louise Puquet du Bellet, Natchez, Miss.

Twelve well beaten eggs, 1 pint brown sugar, 1 tablespoon ground cinnamon, 1 wineglass of brandy or wine, and if desired a little pounded orange peel. Beat these well together, and sufficient flour to make a stiff dough. Roll thin, cut in squares or oblong, and with a sharp knife slit across. Fry in boiling lard.

QUIRE OF PAPER PANCAKES.

Contributed by Mrs. Gulielma Harrison, Brandon, Pa.

Beat sixteen eggs, add to them one quart of milk, ½ lb. flour, one nutmeg, 1 lb. melted butter, 1 lb. sugar, 2 gills of wine. Take care that the flour is not in lumps. Butter the pan for the first pancake. Run them as thin as possible—when colored they are done. Do not turn them, but lay them carefully on a dish, sprinkling powdered sugar between each layer. Serve them hot. This quantity will make 4 dozen pancakes. The half is a good size dish for dessert.

BLACK CAKE.

Made by Mrs. John Somers Smith, Philadelphia, Pa., Formerly Miss Eliza Porterfield of Scotland, (1790).

Contributed by Mrs. D. Leeds Miller, Haverford, Pa.

One lb. butter, 1¼ lb. sugar, 1¼ lb. flour, 2 lbs. raisins, 2 lbs. currants, 1¼ lb. citron, 12 eggs, 1 cup brandy, ½ teaspoon cloves, 2 teaspoonfuls of cinnamon, ½ lb. blanched almonds chopped fine. Cream butter and sugar together, add flour and eggs beaten very light, alternately, flavor your fruit before adding, then the brandy and spices and nuts.

WASHINGTON CAKE.

Emile Victorine Wierman, (1850).

Contributed by Mrs. Theo. N. Ely, Bryn Mawr, Pa.

Four eggs, 1¼ lbs. sugar, ¾ lbs. butter, 1 pint sour cream, 1¾ lbs. fruit-raisins and currants mixed, ¼ lb. citron, 1¾ lbs. flour, 1 wineglass sherry, 1 wineglass brandy, 1 tablespoonful ground cloves, 2 tablespoonfuls ground cinnamon, 1 tablespoonful ground nutmeg. Mix as an ordinary fruit cake. Bake in well greased earthenware Turk’s head, in slow oven, probably 2 hours. This makes one large and one small cake.

IMPERIAL CAKE.

Miss M. Biddle, Philadelphia, Pa.

One lb. butter, 1 lb. sugar, 1 lb. flour, 12 eggs, 1 lb. stoned raisins, ¾ lb. citron, 1 lb. blanched almonds, one nutmeg, wineglass of sherry.

LITTLE POUND CAKES.

Miss M. Biddle, Philadelphia, Pa.

One and one fourth cups of flour, 1 cup of sugar, ½ cup of butter, 4 eggs, 1 teaspoonful of baking powder, 2 teaspoonfuls of cream.

MARGUERITES.

Contributed by Mrs. Gulielma Harrison, Brandon, Va.

Rub together 1 lb. 6 oz. sugar, 1 lb. 6 oz. butter till very light. Beat 8 eggs till very thick, leaving out the whites. Sift 2 lbs. flour into the eggs, butter and sugar. Have a teaspoonful of mixed spices—cinnamon, mace and nutmeg—to a half glass of rose water. Stir the whole well, and roll it out about a half an inch thick. Then cut out your cakes, and bake a few minutes. When they are cold, spread each with peach preserves. Beat the whites of 4 eggs very light, and add ½ lb. powdered sugar to make them as thick as icing. Flavor with lemon juice or rose water, and with a spoon spread it on the cakes high in the center. Put the cakes again in the oven, and when they are of a pale brown they are done.

DEWEY CAKE.

Contributed by Mrs. Prescott Adamson, Germantown, Pa.

Three eggs, ½ cup butter, 1½ cups sugar, 2 cups flour and 2 teaspoons baking powder, 1 cup milk. Bake in 3 jelly tins. Mixture for the layers: 2 tablespoons water, ½ cup powdered sugar. Simmer at the back of stove until it becomes stringy. Beat whites of 3 eggs stiff, and then add to syrup and beat until cool, then add 1 cup chopped figs, 1 cup English walnuts, 1 cup seedless raisins. Ice the top with 3 tablespoons powdered sugar mixed with lemon juice to make a soft paste. It should not be hard.

GINGERBREAD.

Dr. Meigs, Philadelphia.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Three lbs. of flour, ½ lb. of butter, 2 tablespoons soda. Rub butter, flour and other ingredients together and mix with as much molasses as will make a dough. Roll into thin sheets, cut in any shape you fancy and bake in moderate oven.

BLUEBERRY CAKE.

Philadelphia, Pa.

For two sheets of cake take a cupful of sugar, a tablespoon of butter, an egg, 3 cupfuls of blueberries, or more if you choose, a cupful of milk, 2 cupfuls and a half of sifted flour, 3 teaspoons of baking powder and a light grating of nutmeg. Rub the butter and sugar together. Break the egg upon this mixture, and beat thoroughly; then add the milk, and next the flour in which nutmeg and baking powder have been mixed. Beat quickly and vigorously, and afterwards stir in the berries very gently. Pour into buttered pans and bake in a rather hot oven for 35 minutes.

SOFT GINGERBREAD.

Contributed by Mrs. E. W. Clark, Germantown, Pa.

One egg beaten light, 1 cup of sugar house molasses, 5 teaspoons of melted butter. Beat them well together. Into 1½ cups of flour mix 1 teaspoon of ginger and two of cinnamon. Sift into mixture and stir well, add ½ cup of hot water into which has been dissolved 1 even teaspoon of soda. Bake on buttered paper.

ENGLISH TEA CAKE.

Contributed by Mrs. Prescott Adamson, Germantown, Pa.

Two tablespoonfuls butter, ½ cup sugar, 2 eggs, 2 cups flour, 2 teaspoonsful of baking powder sifted in with the flour, enough milk to make a cake batter, 1 cup currants, 1 pinch salt. Bake in pie plates (this makes two), cut open and butter hot.

SOFT GINGERBREAD.

Contributed by Miss Mary Lapsley-Pyle, Philadelphia, Pa.

One cup butter, 1 cup brown sugar, 1 cup molasses, 1 cup sour cream, 3½ cups flour, 3 eggs, 1 teaspoonful baking soda dissolved in hot water, 1 tablespoonful cinnamon, 1 tablespoonful ginger.

RICE CAKE.

Miss M. P. Connelly, Philadelphia, Pa.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

One half lb. butter, 1 lb. sugar, 8 eggs, 1 wineglass brandy, 1 nutmeg, ¾ lb. rice flour, whites and yolks of eggs to be beaten separately.

CIDER CAKE.

Contributed by Mrs. Ellen Upton Philler, Philadelphia, Pa.

Three cups flour, 2 cups sugar, 1 cup butter, 1 teaspoonful soda dissolved in a cup of cider, cloves and ginger. Very good when made right.

NEW YEAR CAKE.

Miss Catherine Bishop, Orange, N. J., (1745).

Contributed by Miss F. Virginia Baldwin, West Orange, N. J.

Take ¾ lb. of butter, 1¼ lbs. of sugar, ½ pint of water poured boiling on the sugar, 1 teaspoon of saleratus, carraway seeds to taste; 3½ lbs. of flour.

CUP CAKE.

Madam Stephen Ward, East Chester, N. Y. (1760).

Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa.

One cup butter, 1½ cups sugar, 3 cups flour, 4 eggs well beaten, 1 cup milk, ¾ teaspoonful baking powder, the juice of one lemon, and nutmeg to taste.

JUMBLES.

Mrs. Catherine Leaf Smith, Reading, Pa., (1880).

Contributed by Mrs. J. J. Frailey Smith, Philadelphia, Pa.

One lb. flour, 1 lb. sugar, ½ lb. fresh butter, 2 eggs, 2 tablespoonfuls brandy. Beat together. Roll in sugar and cinnamon and bake in slow oven. Carraway seed may be added if liked.

ENGLISH CAKES.

Mrs. Catherine Leaf Smith, Reading, Pa. (1800).

Contributed by Mrs. J. J. Frailey Smith, Philadelphia, Pa.

One half lb. sugar, ½ lb. butter, 1 lb. flour, ½ lb. currants, 3 eggs. Little nutmeg and water. Mix well and drop from spoon on buttered paper pans. Bake in hot oven.

GINGERBREAD.

Contributed by Mrs. Clara Lee Pollard, Montgomery, Ala.

One coffee cup New Orleans molasses, 1 coffee cup of butter, 1 coffee cup of sour milk, 2½ cups brown sugar, 5 cups of flour, 4 eggs, 2 teaspoons soda, 2 tablespoons ginger, ½ teacup of whiskey. Figs and raisins cut fine and added, are very nice.

MRS. ROOSEVELT’S RECEIPT FOR SPICE CAKE.

Contributed by Mrs. Theodore Roosevelt.

One cup butter, 2 cups sugar, 1 cup milk, 4 eggs, 4 cups flour, 2 teaspoonfuls Royal Baking Powder, 1 teaspoonful ground cinnamon, ½ teaspoonful nutmeg.

SAND TARTS.

Contributed by Mrs. M. Kim Miller, New York.

One and one fourth lbs. flour, ¾ lb. butter, 3 eggs beaten separately, 1 lb. sugar, either nutmeg or cinnamon flavor. Place almonds on top after rolled out thin.

NEW YEAR’S CAKE.

Mrs. Morris R. Stroud, Philadelphia, Pa. 1870.

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

Two lbs. of flour, 1 lb. of sugar, ½ lb. of butter, 1½ tea cups of milk, ½ teaspoon of pearl ash, 1 oz. of caraway seed.

HARD GINGERBREAD.

Mrs. Oliver Hastings, Cambridge, Mass.

One cup of butter, 3 of sugar, 4 of flour, 1 of milk, teaspoonful of soda, 5 eggs, juice and peel of 1 lemon.