CAKE.

SOFT GINGERBREAD.

One-half cup butter, two cups molasses, one cup sugar, four cups flour, one cup sour milk, four eggs, one teaspoon saleratus, ginger and cloves.

M. C.

GINGERBREAD.

One cup brown sugar, and one tablespoon butter, stirred to a cream; add one cup New Orleans molasses, and mix well; then add one cup sour milk, one teaspoon soda dissolved in a little of the sour milk. Mix all together, and stir in two and a half cups flour; put in ginger or spice to taste. Bake in one large loaf one hour, or two small loaves one-half hour.

Ellen.

GINGERBREAD.

One cup brown sugar, one cup molasses, three-fourths cup butter, one teaspoon cinnamon, two teaspoons ginger. Stir together and put on the stove and warm, while sifting flour and beating the eggs. Then add one teacup sour milk, two eggs, four and one-half cups flour, one teaspoon soda, dissolved in a little hot water. Put in after the sour milk, one teacup chopped raisins.

Mrs. E. Holmes.

GINGER COOKIES.

One cup molasses, one-half cup lard, one-half cup boiling water, one teaspoon soda, one teaspoon ginger, a little salt, flour to roll out.

SEED COOKIES.

Two small cups of sugar, one cup butter, one-half cup sweet milk, one egg, two teaspoons baking powder, caraway seed. Mix very soft, roll out, cut in shapes; sprinkle sugar over the top and bake.

Mrs. G. Gould.

MOLASSES COOKIES.

One cup butter, one cup brown sugar, one cup New Orleans molasses, three eggs, three even teaspoons soda, two small teaspoons ginger. Stir butter and sugar together; then add the other ingredients, with flour enough to make a soft dough. Roll thick, cut, and bake in a quick oven.

Mrs. George F. Hurd.

GINGER COOKIES.

One-half cup butter, one cup brown sugar, one cup molasses, one cup sour milk, one teaspoon ginger, one-half teaspoon cinnamon, one-half teaspoon nutmeg, one egg, one quart flour, one teaspoon saleratus dissolved in the milk. Bake in cups. Very nice hot for tea.

Mrs. G. Darling.

GINGER SNAPS.

One cup of molasses, one cup of sugar. Put four tablespoons of boiling water into a cup and fill the cup with melted butter. One teaspoon of ginger, one of salt and one of soda. Mix as soft as you can roll out; roll as thin as a knife blade.

COOKIES.

One cup sugar, two-thirds cup butter, two tablespoons sour milk, one large egg or two small ones, a little soda.

RAISED DOUGHNUTS.

One pint sweet milk, one-half pint lard, one pint sugar, three eggs. Mix soft at night, using the milk, one-half the sugar and lard and one-half pint of yeast. In the morning add the rest with the eggs, one nutmeg, two tablespoons whiskey, and a little soda. Knead well, and raise; when light, roll out thin, and after cutting let raise again before frying. One-half beef suet and one-half lard is better to fry them in than all lard.

Mrs. Woodbury.

DOUGHNUTS.

One and one-half coffeecup sugar, one-half coffeecup lard, one and one-half coffeecup milk, three eggs, four teaspoons baking powder, one teaspoon salt, one nutmeg, flour enough to mix soft.

FRIED CAKES.

One cup of sugar, one cup of sweet milk, three tablespoons of butter, three teaspoons of baking powder, two eggs, one quart of flour.

Mrs. W. T. Mills.

CRULLERS.

One cup sour cream, one cup sugar, one egg, small teaspoon soda, a little salt; spice to taste. Mix soft. Fry in boiling lard.

Aunt Jane.

COMFORTS.

One cup milk, one cup sugar, two eggs, a little salt, two and one-half cups of flour, three teaspoons baking powder. Mix thoroughly, and drop from a spoon into boiling lard; fry a light brown.

Mrs. Candee.

PEPPERNUTS.

One pound flour, one pound sugar, four eggs, one teaspoon cloves, one of cinnamon, one-half pound citron, one cup blanched almonds, one-half teaspoon black pepper, one-half teaspoon salt. Rub flour and sugar together; add the other ingredients. Roll out and cut in small square cakes. Bake a light brown.

Mrs. Winans.

ANGEL FOOD.

One gill flour, one and one-half gills sugar, the whites of eleven eggs, one teaspoon of cream tartar (just even full), one teaspoon of vanilla. Beat the eggs to a stiff froth, then add sugar after sifting twice; sift the flour five times and mix the cream tartar in it well; put a pan in the oven and set your tin on that, or it will bake too fast. Bake in a new tin and do not grease. Time one hour in a slow oven. A very nice and delicate cake.

Mrs. A. Prentice.

LADY FINGERS.

One-half pound pulverized sugar and six yolks of eggs, well stirred; add one-fourth pound flour, whites of six eggs, well beaten. Bake in lady finger tins, or squeeze through a bag of paper in strips two or three inches long. These are nice placed together after baking, with frosting or chocolate icing.

I. M. S.

FRUIT JUMBLES.

One cup butter, two cups sugar, three and one-half cups flour, one-half cup milk, three eggs, one-half nutmeg, grated; three teaspoons baking powder, one cup currants. Bake in a broad shallow tin, and cut in squares while warm.

Mrs. Emma W. Sage.

ECLAIRS A LA CREME.

Three-fourths pound flour, one pint water, ten eggs, one-half cup butter. Put the water on the fire in a stew-pan with the butter; as soon as it boils stir in the sifted flour; stir well until it leaves the bottom and sides of the pan, when taken from the fire; then add the eggs one at a time. Put the batter in a bag of paper, and press out in the shape of fingers on a greased tin. When cold fill with cream.

CREAM.

One and one-half pints milk, two cups sugar, yolks of five eggs, one tablespoon butter, three large tablespoons corn starch, two teaspoons extract vanilla. They are very nice frosted with chocolate.

I. M. S.

SCOTCH SHORT BREAD.

Four pounds flour, two and one-half pounds butter, one and one-fourth pounds sugar, one wine glass rose water, one-half pound caraway comfits, one-half pound citron. Rub the butter and sugar to a cream, add the rose water, then the flour; roll out rather less than one-half an inch in thickness, and strew the comfits and citron on the top; pass the rolling pin over them, and then cut into squares and diamonds with a paste jigger. Good for three months.

Mrs. M. K. W.

BREAD CAKE.

Two coffee cups bread dough, two teacups sugar, two eggs, one teacup butter, two teaspoons essence lemon, one nutmeg, teaspoon each cloves, cinnamon and allspice, wine glass brandy, coffee cup raisins. Let rise before baking.

Mrs. A. S. Lane.

COFFEE CAKE.

One cup brown sugar, one cup molasses, one cup butter, one cup strained coffee, wine glass brandy, one pound raisins, one pound currants, one tablespoon cinnamon, one tablespoon cloves, two nutmegs, one teaspoon soda, four cups flour.

Mrs. L. Winans.

FRUIT CAKE WITHOUT EGGS.

One pound fat pork, chopped fine; pour over it one pint boiling water or coffee, two cups molasses, one cup sugar, one and one-half pound raisins, one-half pound currants, one tablespoon cinnamon, one teaspoon saleratus, eight cups flour.

Mrs. H. Doty.

RAISED LOAF CAKE.

Four cups flour, one cup butter, one-half cup yeast, one cup milk; let it raise over night, then add two cups sugar, two eggs, one-half teaspoon saleratus, one pound raisins; put in tins; let rise again and bake.

Mrs. Flint.

NUT CAKE.

Two eggs, one cup sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups sifted flour, two teaspoons baking powder, one large cup chopped walnuts. Frost when baked, mark in squares and put half a nut on each square.

Mrs. Mattie C. Dayfoot.

NUT CAKE.

Two-thirds cup butter, two cups sugar, one cup milk, three eggs, three cups flour, three teaspoons baking powder, one cup nuts; bake in shallow tins about two inches thick, cut in squares, frost and put walnut meat on each piece.

E. B.

POUND CAKE.

One and one-half cups flour, one cup butter, one and one-half cups sugar, one cup eggs, one-half teaspoon baking powder. Beat butter and flour to a cream; beat the eggs and sugar very light; put all together and add the baking powder.

Mrs. M. K. Woodbury.

WHITE CAKE.

One cup butter, two cups sugar, two and one-half cups flour, one-half cup sweet milk, whites eight eggs, two teaspoons baking powder.

Mrs. W.

ALMOND CAKE.

Two cups sugar, three cups flour, one cup butter, one-half cup sour milk, whites of eight eggs, two teaspoons baking powder, one teaspoon bitter almonds, one cup blanched almonds.

Mrs. A. Churchill.

SNOW CAKE.

One cup sugar, one and one-half cups flour, two teaspoons cream tartar. Sift all together through a sieve; add the whites of ten eggs beaten stiff. Bake in a quick oven.

Mrs. E. W. Sage.

LEMON CUP CAKE.

One cup butter, three cups sugar, five cups flour, one cup milk, one teaspoon saleratus, six eggs, peel and juice of one lemon.

Mrs. C.

IMPERIAL CAKE.

One pound sugar, one pound butter, one pound flour, two pounds raisins, one pound citron, one pound sweet almonds, two tablespoons wine or brandy, one nutmeg, mace, ten eggs.

Mrs. C.

CORN STARCH CAKE.

One-half cup butter, one and one-half cups sugar, one and one-half cups flour, one-half cup corn starch, one-half cup milk, whites six eggs, one and one-half teaspoons baking powder, a few blanched and chopped almonds.

CLAY CAKE.

One pound sugar, one pound flour, one-half pound butter, six eggs, one-half pint sweet cream, one and one-half teaspoons baking powder, little nutmeg.

SODA POUND CAKE.

One and one-half coffeecups sugar, three fourths coffeecup butter, two coffeecups flour, one-half coffeecup milk, four eggs, one and one-half teaspoon baking powder. Flavor with lemon.

SPONGE CAKE.

One pint flour, one pint sugar, six eggs, one-half cup water, three teaspoons baking powder. Mix the yolks and sugar, then add the water, then flour, then the whites of eggs on top. Stir as little as possible.

L. B.

SPONGE CAKE.

One pound of sugar, one-half pound flour, a little salt, ten eggs; flavor with lemon or vanilla.

Mrs. W. N. S.

FEATHER SPONGE CAKE.

One and one-half goblets sifted sugar, one goblet sifted flour, two teaspoons cream tartar, one-half teaspoon salt. Sift all through a sieve; add whites of ten eggs well beaten. Bake in two square tins in quick oven, frost, flavoring with bitter almond or rose.

Jennie.

SPONGE CAKE.

One cup of sugar, one cup flour, mix thoroughly; four eggs (beaten separately), mix the whites in first; two teaspoons baking powder, little salt, lemon or vanilla.

Mrs. W. T. Mills.

QUEEN’S CAKE.

One pound sugar, one pound flour, one-half pound butter, four eggs, one and one half gills sour cream, one gill wine or brandy, one nutmeg, small teaspoon soda, one pound raisins, one-half pound citron.

WASHINGTON CAKE.

Three cups sugar, two cups butter, one cup milk or water, four cups flour, five eggs, three teaspoons baking powder, one pound raisins, one-half pound citron, one teaspoon ground cinnamon, one nutmeg.

Mrs. Ambrose Lane.

SPICE CAKE.

One cup butter, two cups brown sugar, three and one-half cups flour, one cup cold water, two teaspoons baking powder, three eggs, two teaspoons cinnamon, one-half teaspoon cloves, one-half nutmeg, one large cup raisins and currants.

Mrs. H. E. Birdseye.

JUMBLE CAKE.

One cup butter, two cups sugar, one cup sour milk, and one-half teaspoon soda, one nutmeg, five eggs, little less than one quart flour, two teaspoons baking powder.

COCOANUT CAKE.

Three-fourths pound butter, one pound sugar, three-fourths pound flour, eight eggs, the grated meat of a cocoanut.

C. U.

COCOANUT CAKE.

One pound sugar, one-half pound flour, two teaspoons baking powder, one-half pound butter, six eggs or whites of twelve, two grated cocoanuts, save enough of it for the frosting, put the rest in the cake. Will make one large cake.

Mrs. Fannie B. Northrop.

WHITE CAKE.

One-half cup butter, two cups sugar, one cup milk, three cups flour, whites four eggs, two teaspoons baking powder.

Mrs. A. A. Morgan.

COMPOSITION CAKE.

One pound of flour, three-fourths pound of sugar, one-half pound of butter, three eggs, one-half pint of sweet milk, one-half teaspoon of soda, one nutmeg, a little cloves, one glass of brandy, one pound of fruit. If you wish the cake rich, add as much more fruit as you like.

LEMON CAKE.

One and one-half cups of sugar, one-half cup of butter, one-half cup of milk, two cups of flour, two eggs, juice and grated rind of one lemon, one-half teaspoon of soda.

WHITE FRUIT CAKE.

Whites of eight eggs, two cups sugar, one cup butter, one cup milk, four cups flour, two teaspoons baking powder, two cups raisins, one-half cup citron, sliced fine.

Mrs. Emma W. Sage.

WEDDING CAKE.

One pound flour, one pound butter, one and one-half pounds brown sugar, twelve eggs, eleven pounds raisins, two pounds citron, one-half ounce cinnamon, three-fourths ounce cloves, one ounce mace, three gills brandy, one teacup milk, two teaspoons baking powder.

WEDDING FRUIT CAKE.

One pound flour, one pound sugar, one pound butter, two pounds currants, one pound raisins, one-half pound citron, one ounce mace, one ounce cinnamon, four nutmegs, one ounce cloves, eight eggs, wineglass brandy, one-half ounce rose water.

Mrs. Alfred S. Lane.

WEDDING FRUIT CAKE.

One pound butter, one pound brown sugar, one pound flour, slightly browned; twelve eggs, six pounds raisins, four pounds currants, one pound citron, four nutmegs, one tablespoon mace, two tablespoons cinnamon, one-half tablespoon cloves, two wineglasses white wine, two wineglasses brandy, one wineglass rose water.

Mrs. H. E. B.

WHITE FROSTING.

To the white of an egg when thoroughly beaten, add five tablespoons sugar, beating all the time. Will frost one medium sized cake.

CHOCOLATE FROSTING.

Whites of three eggs, fifteen tablespoons pulverized sugar, four tablespoons grated chocolate. Beat whites thoroughly; add the sugar and chocolate.

COCOANUT FROSTING.

Whites of three eggs, twelve tablespoons sugar, one grated cocoanut. Beat the sugar and eggs together; spread on the cake, and sprinkle the cocoanut over thickly. This will make a whiter frosting than stirring in the cocoanut.

ORANGE ICING.

Whites of two eggs, twelve tablespoons sugar, two oranges, grated.

LEMON ICING.

Whites of two eggs, two cups sugar, juice and part of the rind of two lemons.

ALMOND ICING.

The whites of three eggs, beaten light; one cup of blanched almonds, chopped fine or pounded; ten tablespoons pulverized sugar. Flavor with little bitter almond.

COOKED FROSTING.

One small teacup of granulated sugar, wet with very little water. Set on the stove and let it boil, without stirring, until it begins to thicken. Take whites of two eggs, beat very light. Strain the boiled sugar into them slowly, beating all the time. Flavor to taste.

MARTHA WASHINGTON CAKE.

One cup sugar, one cup sweet milk, two cups flour, one egg, two teaspoons baking powder, two tablespoons butter. Bake in three layers.

CUSTARD.

One egg, one-half pint milk, one teaspoon corn starch, one tablespoon flour, two tablespoons sugar. Scald the milk; beat the sugar, flour, egg and corn starch together; add the milk, boil until thick. Flavor, and when cold, spread between cake.

Mrs. Candee.

ALMOND CREAM CAKE.

Two cups sugar (pulverized), one-fourth cup butter, one cup sweet milk, three cups flour, three teaspoons baking powder, whites four eggs, beaten very light; one-half teaspoon vanilla. Bake in four layers.

FOR THE CREAM.

Whip one cup of sweet cream to a froth; stir gradually into it one-half cup pulverized sugar, a few drops vanilla, and one pound of almonds, blanched and chopped. Spread quite thickly between the layers of cake, and frost the top and sides.

Mrs. Henry Barnard.

JELLY FRUIT CAKE.

Two cups sugar, three cups flour, three teaspoons baking powder, two-thirds cup butter, one cup milk, three eggs. Flavor with vanilla. To half the cake add one tablespoon molasses, one tablespoon brandy, one tablespoon cinnamon, one teaspoon cloves, one-half teaspoon allspice, one-half nutmeg, one cup chopped raisins, one-half pound citron. Bake in jelly tins, two layers of light and two of fruit cake. Spread jelly between the layers, when slightly cool, putting a light one on top. Over all spread white frosting.

H. A.

CONFECTIONERY CAKE.

One coffeecup sugar, three-fourths coffeecup butter, two coffeecups flour, one coffeecup milk, whites five eggs, three teaspoons baking powder. Flavor with vanilla. Take one tablespoon of this cake, add one-half cup chopped raisins, one-half cup citron, one-half cup flour, one-half cup molasses, two teaspoons cinnamon, one-half teaspoon cloves, one wineglass brandy. Bake in three layers, two light and one dark. Put together with soft frosting.

Mrs. Wm. Hurd.

BLACK CHOCOLATE CAKE.

One cup butter, two cups sugar, two and one-half cups flour, five eggs, one cup sour milk, one teaspoon soda dissolved in a little boiling water; one-half cake “Baker’s” chocolate, grated and put in the cake before stirring in the flour. Bake in jelly tins in four layers.

FILLING.

One pound white sugar wet with a little cold water; add the whites of three eggs, slightly beaten; one-half cake grated chocolate. Cook in boiling water until it thickens. Flavor with vanilla. Spread between the layers, and outside the cake. Sprinkle grated cocoanut over the top.

Mrs. J. A. S.

LEMON COCOANUT CAKE.

One pound sugar, one pound flour, one-half pound butter, six eggs, one-half pint cream, one teaspoon cream tartar, one-half teaspoon soda.

DRESSING BETWEEN LAYERS.

One grated cocoanut, three-fourths cup sugar, two eggs, juice of one lemon. Beat the eggs thoroughly, add sugar and lemon, lastly the cocoanut; put all on the stove and cook enough to cook the egg, being careful not to burn. Frost the cake and strew cocoanut over the top.

Mrs. Gilbert.

JELLY CAKE.

One-half cup butter, two cups sugar, one cup sweet milk, three and one-half cups flour, and three teaspoons baking powder, four eggs. Flavor with lemon or vanilla. Bake in jelly tins.

Mrs. W. T. Mills.

GERMAN CAKE.

One cup sugar, two tablespoons butter, one cup flour, four eggs, one teaspoon baking powder. Bake in two layers.

FILLING.

Whites of five eggs, fifteen tablespoons sugar; add grated cocoanut. Spread between and on top of layers.

Mrs. A. S. Mann.

ORANGE CAKE.

Two cups sugar, one cup butter, one cup sweet milk, three cups flour, five eggs (yolks of two and whites of five); three teaspoons baking powder, two oranges (grated peel and juice of one). Bake in four layers.

FILLING.

Whites of three eggs, juice of one orange, fifteen tablespoons of sugar. Beat together, spread between layers and outside of cake. Pare and pull in small pieces two oranges; put on top of cake.

Belle.

WHITE MOUNTAIN CAKE.

One cup sugar, one-half cup of butter, one half cup sweet milk, one-half cup corn starch, one cup flour, whites of six eggs, a little vanilla, two teaspoons baking powder. Bake in layers.

FROSTING FOR ABOVE.

Whites of five eggs, twenty tablespoons sifted sugar, beaten very light; a little vanilla. Spread between layers and outside of cake.