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Schlesinger Library
Radcliffe College

Culinary Collection

From the Collection of
Sophie Coe

M. M. Einhorn Maxwell. Books
At The Sign Of The Dancing Bear
80 East 11 St.. N. Y.. N. Y. 10003

'^^^K^mr*

-5;r

V I

365

Cakes and Gx)kies

A Cake or Cooky for every day in
the year

Selected from
MARION HARLAND, MRS. LIN-
COLN, GOOD HOUSEKEEPING,
TABLE TALK, AND OTHERS

Philadelphia
GEORGE W. JACOBS & CO.

Publishers

t " '

I 53>rt

Published August, 1904

K.r ,

^T- -{LxVi

Rules for Cake Making.

Read over the recipe carefully.

Weigh or measure out all the ingredi-
ents to be used.

Have the pans greased and floured or
lined with greased paper.

See that the oven is just right, before
mixing the cake.

Always sift the flour before measur-
ing, and after measuring sift again with
the baking powder.

Beat the yolks of the eggs before mix-
ing the cake, but do not beat the whites
until ready to add them to the batter.

Use fine granulated sugar unless the
recipe specifies pulverized.

Use pastry flour except when yeast is
used.

JANUARY

I. — Fruit Cake No. i.

Take i lb. of brown sugar, 2 cupfuls of
molasses, 6 eggs, and i heaping cupful of
butter. Stir these together, then add
gradually i oz. of cinnamon, i oz. of
cloves, I nutmeg grated, i teaspoonful
of mace, I wineglassful of wine, i of
brandy, i of rose-water, 3 lbs. of seeded
and chopped raisins, 3 lbs. of cleaned
currants, J4 lb. of citron shaved thin, i
lb. of dates (stoned and chopped fine),
2j/$ teaspoonfuls of baking powder, and
flour enough to make a stiff batter. Bake
in a slow oven.

2. — Lemon Layer Cake No. i.

Cake: y^ cupful of butter, i cupful
of sugar, Yt, cupful of milk, 2 eggs, i
pint of flour, 2 level teaspoonfuls of bak-
ing powder, i teaspoonful of lemon ex-
tract. Mix well, and bake in layers.

January

Filling: The juice and grated rind
of I lemon, ^ cupful of sugar, i table-
spoonful of water, i heaping teaspoon-
ful of butter. Beat all together, and let
it boil up once, then spread between the
layers.

3. — New Year's Cookies.

Rub ^ cupful of butter into 6 cupfuls
of flour. Pour }i cupful of boiling water
over i^ cupfuls of sugar and 3^ tea-
spoonful of soda; when sugar is melted
stir into the flour. Roll thin and cut
with a round cutter.

4. — Bread Cake No. i.

Mix well together 4 cupfuls of bread
dough, 2 cupfuls of sugar, i cupful of
butter, I cupful of cream (or milk), 2
eggs, I teaspoonful of baking powder;
add a little flour and spice and fruit to
taste. Work well together and let it rise
once before baking.

5. — Cup Cake.

Mix in the usual way i cupful of but-
ter, 2 cupfuls of sugar, 3 cupfuls of

January

pastry flour, 4 eggs, i cupful of milk.
Bake in a loaf or as a jelly cake.

6. — ^Alexandra Cake.

For a good sized cake use J4 lb. of
butter, y2 lb. of sugar, yi lb. of flour, 3
^&&s, y2 wineglassful of brandy, J4 tea-
spoonful of soda, I dessertspoonful of
hot water, and J^ lb. of seeded and chop-
ped raisins. Bake in a hot oven about
half an hour.

7. — Date Cake.

Cake: i cupful of butter, 2 cupfuls of
sugar, I teaspoonful of vanilla, 3 cup-
fuls of flour, I cupful of milk, 2 teaspoon-
fuls of baking powder, 4 eggs. Bake in
layers.

Filling: Take 2 lbs, of dates, remove
the stones and chop fine ; add cold water
enough to make a smooth paste and
spread between the layers. Ice the top
with plain white icing.

8. — Dixie Cakes.
Beat J4 cupful of butter to a cream;

January

add I cupful of sugar; mix well, then
add the yolks of 5 eggs. When
thoroughly mixed, add 3 teaspoonfuls of
cocoa dissolved in i cupful of water.
Sift together 2j/$ cupfuls of pastry flour,
I teaspoonful of baking powder and 2
tablespoonfuls of com starch. Add this
and the well-beaten whites of the eggs
alternately to the batter ; beat well. Bake
in a moderate oven in gem pans; when
cold, ice with chocolate icing flavored
with vanilla.

9. — Chocolate Cream Layer Cake.

Beat together well 2 cupfuls of sugar
and the yolks of 4 eggs ; add i teaspoon-
ful of vanilla, 2 cupfuls of flour (a little
at a time), J^ cupful of cold water, and
y2 cupful of flour with i heaping tea-
spoonful of baking powder sifted into it.
Cut the well-beaten whites of the eggs
into this mixture and bake in three lay-
ers.

Fill with the cream filling described
under date of May ist, only adding i oz.
of grated chocolate.

January

10. — Old English Wafers.

Melt I teacupful of butter and J^
teacupful of lard. Mix them with i
quart of flour, 2 well-beaten eggs, i tea-
spoonful of salt, and a wineglassful of
wine. Add milk until of the right con-
sistency to roll out. Roll very thin and
cut with a small round cutter. When
baked, sprinkle over with sugar.

II. — Sour Cream Cookies.

Cream % cupful of butter and add
gradually 2 cupfuls of sugar, the beaten
yolks of 2 eggs, i cupful of thick sour
cream, 4 cupfuls of flour, sifted with i
teaspoonful of soda, and lastly the well-
beaten whites of the eggs. Roll out and
cut with a round cutter. If too soft to
roll., add a very little more flour.

12. — Quick Doughnuts.

Cream together i cupful of sugar and
3 well-beaten eggs. Add to this i pint
of sweet milk, a seasoning of nutmeg, J^
teaspoonful of salt and sufficient flour to
make the batter thick enough to hold a

January

spoon upright, when placed in the mid-
dle ; add to the first cupful of flour used,
2 teaspoonfuls of baking powder. Roll
out and cut in the usual way and fry in
smoking fat. A piece of apple paring or
the skin of half a lemon fried with the
doughnuts adds to the flavor. Roll in
powdered sugar while hot.

13. — Cream Loaf Cake.

Beat the yolks of 4 eggs until light;
add I cupful of sugar and alternately in
small quantities i cupful of thick cream
and 2 cupfuls of flour into which has
been sifted 3^ teaspoonful of soda and 2
of cream of tartar. Add a grating of
lemon rind and the well-beaten whites of
the eggs. Bake in a loaf pan for about
40 minutes.

14. — Cocoa Biscuit.

Melt 2 tablespoonfuls of cocoa with
enough hot milk to make a thin paste;
cook until thick, add i tablespoonful of
sugar, spread on unsalted zepherette bis-

Januaty

cuits, and place them in a hot oven for a
few minutes.

15. — Crisp Cookies.

With I qt. of floiir, use i cupful of
butter, I cupful of sugar, 3 eggs,
and I teaspoonful of soda dissolved
in I tablespoonful of hot water and
poured into the sugar and eggs after they
are beaten. Work the butter into the
flour and stir all together. Roll out thin
and bake in a quick oven,

16. — Daisy Cakes.

Cut a sheet of sponge cake into small
rounds. Dip each piece into chocolate
icing, drop a drop of yellow icing in the
middle of each cake and lay split
blanched almonds around it to represent
the petals of a daisy.

17. — Orange Cake.

Cake: Beat J4 pound of butter and
J^ pound of powdered sugar together
until very light. Stir in i gill of milk, and
add the whites of 4 eggs beaten to a stiff

January

froth. Mix Yi pound of flour, l tea-
spoonful of baking powder and 2 even
teaspoonfuls of cornstarch ; sift into the
cake, beating all the while. Add the
grated rind and juice of one orange.
Beat all smooth, and bake in jelly tins.

Filling: Put J4 pound of sugar and
I gill of water over the fire, and stir until
the sugar is dissolved. Then boil, with-
out stirring, until it will form a thread
when pulled between the fingers. Beat
the white of I egg to a stiff froth; add
gradually, beating all the while, the hot
syrup. Beat all cold and thick. Add J4
teaspoonful of cream of tartar, and
enough orange juice to flavor. Spread
between the layers, and ice with orange
icing.

Icing: I cupful of powdered sugar, the
grated rind of i orange, i tablespoonful
of boiling water and enough orange
juice to moisten the sugar. The icing
should be spread immediately.

18. — Sponge Jelly Cake.
Beat the yolks of 5 eggs, i cupful of

Januajy

sugar and the grated rind of a lemon

to a cream. Add the whites of the eggs
beaten to a stiff froth ; then i cupful of
flour and I even teaspoonful of baking
powder. Bake in a dripping pan and
when done spread jelly over it and roll ;
or bake in layer cake tins and spread the
jelly between the layers icing the top one.

ig. — ^Apricot Sqttares.
Cut a square loaf cake into thick slices,
cut these into squares. Cover with apri-
cot jam, put 2 together and cover the
top with whipped cream. Scatter chop-
ped candied cherries over the top if de-
sired.

30.— Arundel Cakes.
Into r pound of flour rub yi pound of
butter, then add J^ pound of powdered
sugar, Yz pound of well washed currants,
and a pinch of powdered mace. Mix
these all together with 4 eggs (well
beaten), roll out, and cut with a dia-
mond-shaped cutter, wash the tops with

January

milk, sprinkle desiccated cocoanut over
them and bake,

21. — Fairy Gingerbread.

Mix together 5^ cupful of butter and
I cupful of powdered sugar ; add J4 cup-
ful of milk, a very little at a time, then
1/4 cupfuls of flour into which i table-
spoonful of ginger has been sifted.
Spread very thin on dripping pans and
mark in squares. Bake about 5 minutes
in a moderate oven. As soon as you
take them from the oven cut the squares
apart and roll into tubular shape.

22.— Whole Wheat Fruit Cake.

Cream J4 cupful of butter with ij4
cupfuls of sugar ; add i cupful of seeded
raisins, then I beaten egg; sift to-
gether, Yz cupful of pastry flour, 2
cupfuls of whole wheat flour, J4 tea-
spoonful of soda, and 1]A teaspoonfuls
of mixed spices ; add these in small quan-
tities alternately with i cupful of sour
milk. Turn the mixture into small

January

pans, sprinkle the tops with granulated
sugar, and bake about 25 minutes.

23. — ^Iroquois Cake.

Mix thoroughly J4 cupful of butter, i
cupful of powdered sugar, i^ cupfuls
of flour, 2 teaspoonfuls of baking pow-
der, ^ cupful of milk, i teaspoonful of
lemon flavoring, the whites of 3 eggs
well beaten. Bake in two layers, spread
with soft icing, and put one on top of
the other.

24. — Cinnamon Cake without Eggs.

Dissolve i^ teaspoonfuls of baking
soda in a little hot water; add it to ^
cupful of molasses, ^ pint of sour cream,
y^ pound of brown sugar, and 4j4 cup-
fuls of flour. Beat well and add 2 table-
spoonfuls of cinnamon, a pinch of all-
spice and i^ pounds of seeded raisins
cut fine. Bake in loaf or gem pans in a
moderate oven.

25. — One-Egg Cake.

Take J^ cupful of butter and i cupful

of sugar creamed, i egg beaten light, i
cupful of milk, 2 cupfuls of flour, i tea-
spoonful of baking powder, and i tea-
spoonful of vanilla. Bake in a shallow
pan in a moderate oven about half an
hour and ice as desired.

a6.— Cold Water Cake.

Beat tc^ether rj^ cupfuls of sugar, Y\
cupful of butter, 2j^ cupfuls of flour, 2
eggs, I cupful of cold water, and 2 tea-
spoonfuls of baking powder. Flavor
with lemon or vanilla.

27. — ^Plain Gingerbread.

Mix together i pint of sifted flour, y»
teaspoonful of salt, i teaspoonful of
soda, I lablespoonful of ginger, i tea-
spoonful of cinnamon. Soften 3 table-
spoonfuls of butter; beat into it J^ cup-
ful of sugar, Yz cupful of molasses, the
flour mixture as above, and J^ cupful of
boiling water. Bake in a dripping pan.
28.— Marble Cake.

Cream l cupful of butter and 2 cup-
fuls of powdered sugar; add 4 well-

Januafy

beaten eggs and i cupful of sweet milk ;
beat well, then add 3 cupfuls of flour
and 1 teaspoonful of baking powder.
Beat again; take out J^ of the batter,
and add to it 2 tablespoonfuls of grated
chocolate mixed with i tablespoonful of
milk. Put into the pans a little of the
yellow batter, then some of the choco-
late, then some of the yellow, and so on.
Bake in a moderate oven.

29. — Sponge Drop Cakes.

Use yi pound of powdered sugar, 4
eggs, whites and yolks beaten separately,
the juice of i lemon, % pound of flour;
beat hard and drop on buttered paper.
Bake in a hot oven.

30. — Niton Cakes.
Cream ^ pound of butter with the
like weight of powdered sugar, then add
tlie yolks of 2 eggs and a few caraway
seeds, then mix in lightly i pound of
flour and sufficient milk to make it into
a stiff paste. Roll out about a quarter
of an inch thick, cut with an oval cutter.
17

January

Bake in a moderate oven. When cold,
ice with water icing, and pipe according
to fancy, put in the centre of each a thin
slice of pink jujubes.

31. — ^A Good Layer Cake.

Beat J4 pound of butter to a cream;
add I cupful of sugar, beating as you
add it, then add the yolks of 5 eggs, then
the whites beaten to a stiff froth, then
1/4 cupfuls of flour, 2 ounces of corn-
starch and I teaspoonful of baking pow-
der. Bake in three layer cake tins and
fill with any filling preferred.

FEBRUARY

I.— Cocoa Sticks.

Cream together 4 tablespoonfuls of
butter, I of lard, and ^ cupful of sugar ;
add I well-beaten tgg, i tablespoonful of
milk and I teaspoonful of vanilla; mix
well. Sift 5 teaspoonfuls of cocoa, %
teaspoonful of baking powder, and a
pinch of salt with about J^ cupful of
flour ; stir this into the mixture first, then
add sufficient flour (about J4 cupful) to
make a firm dough. Set this on the ice
to harden, sprinkle the board with cocoa
and a little sugar, roll out the dough, a
small piece at a time, and cut into sticks
about 3 inches long. Bake in a moderate
oven and watch carefully or they will
burn.

2. — Spice Cake.

Use i^ pounds of flour, % pound of
lard, ground cloves, allspice and ginger to

February

taste, ^ cupful of sugar, ^2 pint of mo-
lasses, I pint of good coffee, and ij^ tea-
spoonfuls of baking soda ; bake in a slow
oven.

This makes a good plain spice cake.

3. — Orange Layer Cake.

Cake: Use recipe for January 2nd.

Filling: Take i cupful of sugar, 4
tablespoonfuls of orange juice, and i
tablespoonful of butter. Simmer gently
until a good syrup is formed, then add 2
well-beaten eggs while still boiling hot;
take it from the stove and stir well.
When cold, spread over the layers, lay
thinly sliced orange over this, put the
layers together, and sprinkle the top with
powdered sugar just before serving.

4. — Bread Cake No. 2.

With 2 cupfuls of light bread dough
mix i^ cupfuls of sugar, i cupful of
butter, ^2 cupful of milk, 2 eggs, i tea-
spoonful of baking powder, and a little
flour if necessarv. Add currants or
sliced citron to taste.

Febmafy

5. — Macaroons.

Crumble together J^ pound of almond
paste and 5^ pound of powdered sugar.
Add the well beaten whites of 3 eggs and
yi teaspoonful of vanilla. Drop on
greased paper and bake in a slow oven.

6. — Almond Cake.

For yi pound of flour take J^ pound
of sugar, 3 ounces of butter, 4 eggs, a
pinch of salt, j/i pound of sweet al-
monds, and yi pound of bitter alomnds,
both of which have been chopped fine.
Mix well and bake quickly.

7. — Economical Cake.

Use J4 cupful of butter, i cupful of
sugar, I tablespoonful of cornstarch
made smooth in i cupful of milk, 2 cup-
fuls of flour, and 3 teaspoonfuls of bak-
ing powder. Bake in layers, and spread
any kind of jam between the layers.

This is a good but cheap cake.

8. — German Cake.
Put I pint of whole wheat bread

February

dough into a bowl ; add to it 2 whole
eggs, 2 tablespoon fills of sugar, i tea-
spoonful of grated nutmeg, and i table-
spoonful of butter. Beat until smooth
and free from strings. Turn into a
greased shallow pan and stand aside un-
til light. Bake in a moderate oven. The
dough to be used must have been raised
twice.

9. — Orange Ginger Cookies.

Place i}i pounds of molasses in a
saucepan with J4 pound of butter and
set it over a slow fire until hot ; beat well
together and mix in }i pound of brown
sugar, I ounce each of ground ginger
and nutmeg, j/i pound of candied orange
peel, chopped fine, and 2j4 pounds of
flour. Work well and set it away over
night. In the morning turn it out on a
floured breadboard, roll thin, cut out
with a cutter, and lay on buttered tins.
Brush the cakes over with yolk of egg
and a little milk beaten together; bake
ill a moderate oven, and when taken from

Febmary

the oven brush them over again with the
milk and egg.

10. — Cocoamit Loaf Cake.

Stir together ^2 pound of butter, i
pound of sugar, 6 eggs, 3^ pound of
pastry flour, and i pound of grated
cocoanut, stirred in lightly the last thing.
Bake at once in a loaf.

II. — ^Bath Buns.

Dissolve I cake of compressed yeast in
yi cupful of lukewarm water, adding
enough flour to make a sponge. When
light add J4 cupful of sugar, ^ cup-
ful of softened butter, J4 teaspoonful of
salt, a little lemon rind grated, 4 eggs,
and just enough flour to make it stiff
enough to knead, about i pound all told.
Knead for half an hour. When risen to
twice its size, shape into balls, brush over
with sugar dissolved in a little milk, and
bake about 25 minutes in a moderate
oven. Brush over again with sugar and
milk and sprinkle with coarse sugar.

9.^

Febmarf

12. — Sand Cakes.

Cream i pound of butter and J/^ pound
of powdered sugar; add 2 beaten eggs,
J4 of a nutmeg grated and i]^ pounds
of sifted flour. Roll as thin as possible
and cut out with a small round cutter.
Brush each cake with a mixture made of
the yolk of i egg beaten up with a table-
spoonful of powdered sugar; sprinkle
over with coarse sugar and bake in a
moderate oven.

13. — Hartford Election Cake No. i.

Rub 2 pounds of butter into 5 pounds
of flour; add i pound of sugar, i yeast
cake dissolved in -a little lukewarm water,
I pint of milk, 4 well-beaten eggs, and
1/2 cupful of wine. Beat well and let
stand over night. In the morning add
y^ cupful of brandy, another pound of
sugar and J^ ounce of grated nutmeg.
Let rise until very light. Then put into
the pans alternately with a sprinkling of
chopped citron, seeded raisins and cur-
rants (i pound of each should be used).

Februdfy

14. — Roses (for St. Valentine* s Day).

Dip small heart-shaped cakes into pink
icing and, while the icing is still soft,
cover the tops with candied rose leaves;
then cut thin strips of Angelica and lay
on one side of the cakes to form the
stems.

15. — ^Almond Macaroons.

Sift twice I pound of pulverized sugar
and 4 ounces of cornstarch; add 12
ounces of shredded almonds, 4 ounces of
ground almonds, the grated rind of 2
oranges and 2 eggs beaten light without
separating. Butter the hands and form
the mixture into small balls ; lay them on
tins covered with oiled paper and bake
in a slow oven.

16. — Butter Sponge Cake.

Use 2 cupfuls of sugar, i cupful of
butter, 6 eggs beaten separately, J4 cup-
ful of milk, yi cupful of water, 2 tea-
spoonfuls of baking powder, and 3 cup-
fuls of flour. Mix the butter and sugar
to a cream ; stir in the yolks, but do not

February

beat much ; add the milk with the whites
and the flour last,

17. — Rich Cocoanut Cake.
Mix I pound of sugar, i pound of
grated cocoanut, J-^ pound of butter, yi
pound of flour, 6 eggs, and a pinch of
mace. Beat the yolks and whites sep-
arately; stir ^2 teaspoonful of baking
powder into the flour ; stir in the cocoa-
nut the last thing.

18. — Rebecca Cake.
Cream J^ cupful of butter and I cup-
ful of sugar ; add i egg beaten light Sift
into I pint of flour, 2 teaspoonfuls of
baking powder and add to the mixture
alternately with i cupful of milk; yi
cupful of sliced citron floured may be
added.

19. — Rice Cake.

Ro^f T "onful of butter to a cream;

y add 2 cupfuls of sugar.

and grated rind of i lemon.

separately and add them;

Fehraafy

then add 2j4 cupfuls of rice flour. Bake
in a shallow pan in a moderate oven for
about half an hour.

20. — Brioche Cakes.
Make a sponge with J4 pound of flour
and yi ounce of pressed or German yeast
dissolved in a little warm water, let it
stand for half an hour. Rub Yz pound
of butter with ^ pound of flour, then
add 8 eggs and work till it becomes a
smooth creamy batter; add the sponge,
mixing well together, and let this
rise gently for three hours. Butter some
oval pans well, put in the brioche and let
stand in a warm place for another hour,
then bake in a moderate oven. When
baked pnt a small portion of any kind of
jam in the centre of each.

ai.^Lemon Cake.
Cream together i cupful of butter and
3 cupfuls of sugar; add *^'' """"' "' ^
eggs well beaten, 4 cupfuls
cupful of milk, adding the
alternately, with i teasp(

Fdbmary

dissolved in a little of the milk. Add the
whites of the eggs and the grated rind
and juice of i lemon. Bake in 2 loaves
and ice with white icing flavored with
lemon.

This cake keeps well for several days.

23. — Martha Washington Jumbles.

Stir to a cream i pound each of butter
and sugar; add 3 well-beaten eggs, i
pound of flour, i wineglassful of rose
water, and i teaspoonful of lemon ex-
tract. Roll out tliin, cut with a ring cut-
ter, dust over with granulated sugar,
and bake.

23. — Kaised Doughnuts.
(Fastnacht Kuchen.)
Take i cupful of sugar, J^ cupful of
butter, 2 eggs, i pint of warm milk, i
cupful of yeast, or 1 yeast cake dissolved
in warm water, l4 teaspoonful each of
soda and salt, a ilavoring of grated nut-
meg and mix with enough flour to make
a soft dough. Let it rise over night, turn
out on a floured board, roll out I inch

JO"

February

thick, cut into rings, let them rise until
light, and fry in hot fat. When cool roll
in powdered sugar.

24.— Lemon Wafers.

Cream % pound of butter and add
gradually J4 pound of powdered sugar.
Beat 6 eggs without separating until
creamy, add them to the butter and
sugar, beat well, then add the juice and
rind of 2 lemons, a grated nutmeg, and
enough flour to make a stiff batter. But-
ter baking sheets, drop the batter on by
spoonfuls, and bake until light brown.

25, — ^Jam Cake.

Mix )4 cupful of butter with i cupful
of sugar ; add the beaten yolks of 2 eggs,
j4 teaspoonful of salt and i teaspoonful
of vanilla. Stir in alternately lyi cup-
fuls of flour and J^ cupful of milk. Beat
hard for 5 minutes; add the whites of
the eggs beaten stiff and i heaping tea-
spoonful of baking powder. Beat well
for a minute ; divide it into 3 layer pans.

'?mi

FebroAfy

and bake in a moderate oven. When
cold spread jam between the layers.
26. — Feather Cake.
Take l cupful of sugar, i tablespoon-

ful of butter, 14 cupful of milk, ij^
cupfiils of flour, '/i teaspoonful of soda,
I tablespoonful of cream of tartar, and i
teaspoonful of lemon extract. Mix in
the usual way, and bake in a Turk's
head or large round pan,

27.— Rich White Loaf Cake.

Cream i cupful of butter, adding
gradually 2 cupfuls of sugar; beat well
and add J4 teaspoonful of ground mace,
J^ cupful of sherry or brandy, then al-
ternately I cupful of milk and 3J^ cup-
fuls of sifted pastry flour. Whip to a
stiff dry froth the whites of 8 eggs and
add to the batter ; sift in 2 teaspoonfuls
of baking powder and beat hard. Bake
in two loaf pans in a moderate oven for
nearly an hour.

28. — Cranberry Layer Cake.

Make 3 good sized layers of any plain

Febmary

cake and spread cranberry jelly between.
Ice with vanilla icing.

Jelly: Wash and pick over i quart of
cranberries and put them into a granite
saucepan with i cupful of water. Stew
them slowly until they are as thick as
marmalade. Then strain and add about
lyi pounds of sugar. Turn into glasses
and when cold and stiff spread on the
cake.

mARCH

I. — Almond Layer Cake.

Cake: i cupful of butter, 2 cupfuls of
sugar, I cupful of milk, 3 eggs, 4 cup-
fuls of flour, 2 teaspoonfuls of baking
powder. Mix carefully and bake in
layers.

Filling: Beat together the whites of
3 eggs and i cupful of powdered sugar ;
add bitter almond flavoring to taste and
I cupful of blanched and chopped . al-
monds. Spread the filling between the
layers. Ice the cake with white icing.

2. — ^Walnut Mocha Cake.

Stir together J/2 cupful of butter, i
cupful of sugar, J4 cupful of coffee in-
fusion, i^ cupfuls of flour, ij^ tea-
spoonfuls of baking powder (level), the
whites of 3 eggs, and J4 cupful of walnut
meats broken in pieces. Make frosting
of confectioner's sugar and cream.

March

3. — Chocolate Raisin Cake.

Cream together yi cupful of butter
and I cupful of sugar ; then add ^ cup-
ful of sweet milk, the yolks of 4 eggs, i
cupful of seeded raisins, 34 cupful of
grated chocolate and Ij4 cupfuls of flour
into which I heaping teaspoonful of bak-
ing powder has been sifted. Bake in a
slow oven.

4. — Coffee Cakes.

Add to 3 cupfuls of bread dough yi
cupful of butter, sugar enough to
sweeten, and i egg. Roll as thin as for
baking powder biscuit, cut out with a
round cutter, sprinkle over with cinna-
mon and sugar, and put a raisin in the
top of each one. Bake the same as bis-
cuit.

5. — Cocoanut Cones.

Beat the whites of 5 eggs, folding in as
you beat i pound of powdered sugar ;
when very stiff beat in J4 potuid of
grated cocoanut and i teaspoonful of
arrowroot flour. Mould with your

March

hands into small cones ; set these on but-
tered paper in a baking pan and bake in a
very moderate oven.

6. — Chocolate Ginger Cake.

Cream together J4 cupful of butter
and I cupful of sugar ; add 3 eggs, one at
a time, beating well ; then add i cupful
of dark molasses into which you have
mixed I teaspoonful each of cinnamon
and ginger and yi teaspoonful of ground
cloves; next add i cupful of black
coffee, in which vou have dissolved i tea-
spoonful of baking soda, and 3 cupfuls
of flour. Bake in small pans, and when
done and cool dip the bottom of each one
in chocolate icing.

7. — Sugar-Cookies No. i.

Stir together 3 cupfuls of sugar and i
cupful of butter. Beat 6 eggs until
light — the yolks and whites separately —
and whip the yolks into the creamed
butter and sugar. Add the whites and
enough flour to make a soft dough, and
make into thin, round cakes. If you roll

March

the dough, handle it as little as possible.
Bake on buttered paper in a quick oven.

8. — Mock Cheese Cakes.

Put into a stewpan J/^ pound of
ground sweet almonds, J4 pound of pow-
dered sugar and a little orange-flower
water, mix well, then add ^ pound of
fresh butter previously creamed, then
beat in 9 eggs and i pint of milk, put
on the fire, stirring all the time, let it
get quite thick, but do not let it boil,
flavor with a little essence of lemon. Put
this curd into patty pans lined with puff
paste. Dust powdered sugar over them,
and bake in a moderate oven.

9. — Honey Ginger Cakes.

Rub together i pound of sifted flour
and ^ pound of butter ; add i teacupful
of brown sugar and 2 tablespoonfuls
each of ground ginger and caraway
seed. Beat 5 eggs and stir them into the
mixture alternately with I pint of
strained honey. Beat well. Turn into a
shallow square pan and bake for an hour

March

in a moderate oven. When cold cut into
squares.

10. — French Jumbles.

Beat to a cream i cupful of butter and
I cupful of sugar; add the white of i
egg beaten stiff and flour enough to
make a rather stiff dough. Then add a
tablespoonful of thick cream and J4 tea-
spoonful of soda. Roll thin and cut out
with a ring cutter; sift sugar over the
cakes before baking.

II. — Othellos.

Mix together 3 eggs, }4 cupful of
powdered sugar, the grated rind of i

lemon, and ^ cupful of flour. Put the
mixture by teaspoonfuls on a baking
sheet covered with greased paper. Dust
with granulated sugar and bake ten min-
utes. Remove and spread the flat sur-
face of the cakes with currant jelly, put-
ting two cakes together. Dip the top
into chocolate icing.

12. — Yellow Loaf Cake.

Cream J4 cupful of butter with i cup-

March

ful of powdered sugar; add alternately
the beaten yolks of 6 eggs, the juice of i
lemon and 2 cupfuls of flour into which
have been sifted i teaspoonful of baking
powder and J4 teaspoonful of salt. Bake
in a loaf pan and ice with lemon icing.

13. — ^Fruit Cookies.

Cream J4 cupful of butter with yi
cupful of sugar; add i egg well beaten,
yz cupful each of chopped nuts and
seeded raisins, and i cupful of flour into
which sift I teaspoonful of baking pow-
der and J4 teaspoonful of salt. Roll thin
and cut out with a fancy cutter. Bake in
a moderate oven.

14. — Cream Cookies.

Use ij4 cupfuls of granulated sugar,
I cupful of cream, i teaspoonful of
vanilla, the yolks of 3 eggs, j/i cupful of
butter and lard mixed, and flour enough
to roll out.

These cakes keep well.

15. — French White Cake.
Stir together J4 cupful of butter and

March

I cupful of sugar, beating it to a cream.
Add alternately, in small quantities, J/^
cupful of milk and i% cupfuls of flour
with 2 teaspoonfuls of baking powder
sifted in. Beat well; then fold in the
whites of 2 eggs whipped to a stiff froth
and flavored with yi teaspoonful of
vanilla. Bake in patty pans and ice with
white icing.

1 6. — Porcupines.

Cut any plain cake into 2 inch squares ;
ice with chocolate icing and stick al-
monds into the top. The almonds should
be blanched and quartered length ways
and made to stand up straight all over
the cake.

17. — Sponge Cake No. i.

Use 10 eggs, I pound of sifted pulver-
ized sugar, J^ pound of dried and twice
sifted flour, and the grated rind and
juice of I lemon. Beat the yolks thor-
oughly before adding the sugar and
lemon. Beat the whites until they are
stiff and will adhere to the dish, and

March

stir them in in small quantities alternate-
ly with the flour. Do not beat after this,
but bake immediately. Use two deep,
fluted earthen pans with chimney in cen-
ter. Bake slowly in a moderate oven for
one hour.

i8. — ^Almond Jumbles.

Cream i^ cupfuls of butter with 2
cupfuls of sugar; add 6 eggs, one at a
time, beating well. Stir in 34 cupful of
canned fruit juice, y^ cupful of corn-
starch, and enough flour to make a soft
dough. Roll thin, cut with a jumble cut-
ter, and lay on greased pans. Brush
over each one with white of egg and
sprinkle with chopped almonds and
granulated sugar. Bake in a moderate
oven.

ig. — ^Federal Cake.

Cream 2 cupfuls of sugar with i]^
cupfuls of butter; add 4 well-beaten
eggs, ^ cupful of milk, i teaspoonful of
cream of tartar, ^ teaspoonful of sala-

March

ratus, fruit and spice to taste. Bake in
deep pans in a moderate oven.

20. — Chelmsford Cakes.

Rub J4 pound of butter into ij4
pounds of flour, then add J^ pound of
pure honey, a little cinnamon, and 2
tablespoon fuls of orange-flower water;
make into a soft batter with 4 or 5 eggs.
Put this mixture into round shallow tins,
well buttered, and bake in a moderate
oven.

21. — Boiled Sponge Cake.

Boil I cupful of sugar and J4 cupful
of water until it threads ; then pour in a
fine stream on the yolks of 5 eggs, beaten
until thick; beat and then set the pan
into cold water and continue beating un-
til the mixture is cold, adding the juice
and grated rind of ^ lemon. Fold in al-
ternately, in small quantities, the well^
beaten whites of the eggs and i cupful
of flour. Bake in a tube pan about 50
minutes and let cool in the inverted pan.

March

22. Bows.

Take cruller batter and, after rolling it
out, cut in thin strips ; tie the strips into
bows, using care in the handling, and fry
in hot fat. When done dust over with
powdered sugar.

23. — Orange Marmalade Cookies.

Cut a good butter and sugar cake into
rounds ; split the rounds into discs, mak-
ing them as thin as possible, and spread
these over with orange marmalade; put
two discs together, adding a third with-
out the marmalade, thus making a three
layer cooky. Ice top and sides with
white icing unflavored.

24. — Scotch Cookies.

Mix I pound of flour with ^ pound
of butter, rubbing together well. Then
add I pound of sugar, 3 well-beaten
eggs, and i tablespoonful of cinnamon.
Mix well, roll out thin, cut with a large
round cutter, and bake in a moderate
oven.

Match

25,^ — Old Fashioned Pound Cake.

Wash I pound of butter and beat to a
cream ; mix with this gradually i pound
of fine sugar, beating it until very
smooth ; add alternately, in small quanti-
ties, I pound of sifted pastry flour and
10 eggs well beaten. Beat for 20 min-
utes; then add 2 tablespoonfuls of
brandy, %. teaspoonful of grated nutmeg
and 2 teaspoonfuls of vanilla extract.
Beat again, adding a little sliced citron
and chopped blanched almonds. Pour
the batter into a pan lined with greased
paper and bake in a moderate oven.

26. — Ribbon Wafers.

Measure out i pound of fine sugar, 2
eggs, %. pound of flour, and the grated
peel of 2 lemons. Beat the whites and
yolks of the eggs separately; then add
them to the sugar and sift in the flour.
Roll the dough very thin, cut in strips,
bake in a quick oven, and while still hot
roll them around a stick to make them
curl.

March

27. — Granny's Cookies.

Take 2 cupfuls of New Orleans mo-
lasses, I cupful of sweet milk, i cupful
of butter, i tablespoonful of ginger, 4
teaspoonfuls of soda. Mix soft with
flour and let it stand over night. In the
morning roll out and bake in a quick
oven.

28. — Ranaque Buns.

Rub to a cream i pound of butter and
I j4 pounds of sugar ; add 6 eggs beaten
light, 2 pounds of flour and 4 tablespoon-
fuls of cinnamon sifted together. With
a spoon put bits of the dough on buttered
tins and bake.

29, — Ring Jumbles.

Cream i pound of butter with i pound
of sugar, beating hard; add the well-
beaten yolks of 4 eggs, then i table-
spoonful of rose water, next J/4 pound of
sifted flour. Mix well and add the well-
beaten whites of the eggs. Now stir in
lightly nearly another j/i pound of flour.

March

Squeeze the dough upon greased paper
through a pastry bag, forming it into
rings. Bake quickly and sift fine sugar
over the cakes as soon as they are baked.

30. — Norwich Cakes.
Rub to a cream i pound of butter and
1 pound of powdered sugar, then add by
degrees 8 eggs. When well mixed, add
I pound of flour and the grated rind of i
lemon. Work this Ijatter well and put it
into small round tins, well buttered ;
sprinkle with powdered sugar and desic-
cated cocoanut. Bake in a moderate
oven.

31. — Lemon Zephyr.
Cut a stale sponge cake in squares ; ice
top and sides of the squares with lemon
icing made of lemon juice and powdered
sugar. When stiff, cover the top of each
one with a meringue and brown slightly
with a redhot iron.

I. — Cocoanut Layer Cake.

Cake: Yz cupful of butter, ij^ cup-
fuls of sugar, J^ cupful of water, the
whites of 6 eggs, J^ cupful of cornstarch,
Ij4 cupfuls of flour, r teaspoonful of
cream of tartar, J^ teaspoonful of soda.
Mix in the usual way and hake in layers.

Filling: Take the whites of 3 eggs
and heat to a stiff froth with 6 table-
spoonfuls of powdered sugar and i cup-
ful of grated cocoanut. Put this between
the layers and on top of the cake.

2. — Imperial Cake.
Mix in the usual way i pound of
sugar, I pound of butter, l pound of
flour, 2 pounds of raisins, i pound of
citron, I pound of sweet almonds, 2
table spoonfuls of wine or brandy, i
grated nutmeg, a pinch of mace and 10
eggs. Bake in a large square loaf.

April

3. — Chocolate Macaroons.

Stir to a paste the whites of 7 eggs, ^
pound of sifted sugar, yi pound of finely
chopped almonds, and 2 ounces of grated
chocolate. Shape round, lay on oiled
paper, put a candied cherry on the top of
each macaroon, and bake in a moderate
oven.

4. — Citron Cake.

Use 6 eggs, 4 cupfuls of flour, 2j4
cupfuls of sugar, 2 cupfuls of citron cut
into small strips, 2 teaspoonfuls of bak-
ing powder, i cupful of milk, i cupful
of butter. Mix and bake in the usual
way.

5. — Lady Cake.

With ^ pound of sifted flour, mix r
pound of sugar, 6 ounces of butter, and
the well-beaten whites of 10 eggs, flavor
with bitter almond. Bake in small pans
and ice with vanilla frosting.

6. — Orange Cakes.

Beat the yolks of 5 eggs with 2 cupfuls

April

of powdered sugar ; add the juice of an
orange and the grated peel of half of it ;
then add 2 cupfuls of flour sifted three
times, with i teaspoonful of baking pow-
der, and yi cupful of water, adding the
flour and water alternately, a little at a
time; lastly add the well-beaten whites
of 3 eggs. Bake in a large pan about an
inch and a half deep. When done, cut
into small cubes and ice with orange
icing made of the juice of an orange and
powdered sugar stirred in to make it
stiff.

7. — Soda Cakes.

Mix I teaspoonful of baking soda with
I pound of flour and rub into it ^ pound
of warmed butter. When quite smooth,
add 3 well-beaten eggs, j/i pound of
cleaned currants, j4 pound of sugar, and
a few caraway seeds. Mix well and bake
in small tins.

8. — Harrison Cake.

Stir together i^ cupfuls of sugar, i^
cupfuls of butter, i cupful of thick mo-

AprU

lasses, I g:ill of milk, i teaspoonful ot
soda, I of cinnamon, i of cloves, 5 well-
beaten eggs, 5 cupfuls of flour, i pint of
stoned and chopped raisins. Dissolve
the soda in the milk and strain it into the
batter the last thing before pouring it
into the pans. Bake in a moderate oven.

9. — New England Doughnuts.
Dry out J^ pound of brown sugar and
mix it with 2 pounds of flour; sift well.
Add 2 tablespoon fuls of yeast and
enough milk to make a soft dough, and
set it to rise. When light, knead in '/i
pound of butter. Make into little cakes,
drop into boiling fat, and fry a light
brown. Drain well ; then roll in sugar
and ground cinnamon.

10. — Dried Apple Cake.

Soak 3 cupfuls of dried apples over
night in a little water. In the morning
cook them in 2 cupfuls of molasses until
tender. When cold, add J4 cupful of
sugar, 14 cupful of butter, i cupful of
sour cream, 3 cupfuls of flour, 3 eggs, i

April

teaspoonful of soda dissolved in a very
little water, and Yz teaspoonful each of
cinnamon, cloves, and nutmeg.

II. — Pistachio Biscuit,
Make a batter with 3 eggs, J^ cupful
of powdered sugar, ]^ cupful of flour
and the grated rind of i lemon. Put the
mixture by teaspoonfuls on the baking
sheet, upon which has been spread a
greased paper. Dust with granulated
sugar, and when baked, cover the tops
with white frosting and sprinkle with
chopped pistachio nuts.

12. — German Wafers.
Beat to a cream i cupful of butter with
z cupfuls of sugar ; add the beaten ^ oiks
of 3 ^g&s and the grated rind and jmcc
of a lemon. Cut in the well-beaten
whites of the eggs and add flour enough
to make a stiff dough. Roll out into a
thin sheet and cut into shapes ; brush
over with beaten white of egg; sprinkle
with coarse sugar, chopped nuts, and
candied fruit. Babe in a slow oven.

April

13.— Fig Layer Cake.

Cake: Beat well 2 eggs and add to
them 2 cupfuls of powdered sugar ; beat
again. for ten minutes. Add alternately
2 cupfuls of flour and i cupful of milk,
with I teaspoonful of baking powder
stirred into the flour. Flavor with i tea-
spoonful of vanilla and bake in layer
pans.

Filling: After removing the stem
ends from i pound of figs, put them
through a meat chopper ; add i cupful of
water and i tablespoonful of sugar and
stew gently until as thick as drop batter.
Take from the fire, add i teaspoonful of
vanilla, and when cold spread on the
cake.

14.— Delicate Cake.

Beat the yolks of 5 eggs until thick
and light colored; stir in i cupful of
granulated sugar and i tablespoonful of
lemon juice. Beat the whites until stiff,
add a few tablespoon fuls of the froth to
the beaten yolks, then i cupful of pastry
floun Fold in the rest of the whites.

April

Bake in a loaf pan in a moderate oven.
If desired, ice with white icing and
sprinkle the top with chopped nuts.

15. — ^Watermelon Cake*

Make a white cake, only using part red
sugar to color it; add raisins well
floured. Bake in a large round pan or a
melon mold, and cover the cake with
green icing. Make the icing by using
Burnett's green color paste, adding just
enough of it to ordinary white icing to
give the desired color.

16. — Orange Quarters.

Take a dripping pan and line it with a
sheet of stiff cardboard which has been
bent lengthwise, like a number of w's;
grease the cardboard and pour a sponge
cake batter upon it. When baked cut
into sections which will look like orange
quarters and ice with orange icing.

17. — ^Molasses Gingerbread.

Use 3 cupfuls of flour, i cupful of mo-
lasses, ^2 cupful of softened butter, 2
eggs, I tablespoonful of ginger, i cupful

Apra

of sour milk, and i teaspoonful of soda.
Beat the whites and yolks of the eggs
separately; mix the butter with the mo-
lasses and pour this upon the beaten
yolks with the milk, adding the ginger
and soda, and lastly stirring in the flour
and whites of the eggs.

1 8.— The Children's Cake.

Mix in a bowl i^ cupfuls of pastry
flour — with I teaspoonful of cream of
tartar and ^4 teaspoonful of soda sifted
with the flour — i cupful of sugar, i tea-
spoonful of lemon juice, 2 eggs and some
cream, the eggs hgiving been dropped
into a cup and the cup filled up with
cream. Mix in this order and beat until
light. Bake 25 minutes in a moderate
oven,

19. — ^Vienna Cakes.

Cut loaf cake into squares ; then cut a
small piece from the center of each
square and fill the space with jelly. Re-
place the piece and ice the top and sides
of each square.

April

20. — ^Isabella Cakes.

Mix I pound of desiccated cocoanut
with I pound of powdered sugar and i
ounce of rice flour, make into a stiflf
paste with the yolk of i egg and a little
orange-flower water; work it well, then
roll out thin with powdered sugar, and
cut with a round cutter. Dampen the
tops with a wet brush and sift some fine
desiccated cocoanut over them. Bake in
a cool oven.

21. — Sponge Cake No. 2.

Beat the whites of 4 eggs with % tea-
spoonful of salt until dry; then beat in
gradually J^ cupful of granulated sugar.
Beat the yolks very light and beat into
them gradually J^ cupful of sugar; add
the grated rind and juice of yi lemon;
then beat the white and yolk mixtures to-
gether, and add ^ cupful of flour,
sprinkling it in and folding it into the
batter. Do not beat after the flour is
added. Bake about 20 minutes.

April

22. — Coffee Gems.

Beat 4 eggs in a granite saucepan ; add
2 teaspoonfuls of coffee extract and i
cupful of granulated sugar. Stand it
over boiling water and beat until it is
warm. Take the pan from the fire and
beat hard for about a quarter of an hour ;
then add slowly i cupful of sifted pastry
flour. Bake in well greased gem pans in
a quick oven for 15 minutes. Serve hot
Dust over with granulated sugar.

23. — Ginger Creams.

When making cup cake, bake one layer
in a square pan. Cut it into squares,
split and spread the inside with y2 cupful
of preserved ginger made into a paste
with a little thick cream. Press two
slices together and ice top and sides with
soft white icing flavored with a little of
the ginger juice.

24. — Sweet Wafers.

Mix together 2 cupfuls of sugar, I
tablespoonful of butter, 2 well-beaten

April

eggs, I quart of flour, and milk enough
to make a batter like rich cream ; flavor
to taste. Use wafer irons or bake upon a
baking sheet, pouring on but a little at a
time, as it will spread. When brown cut
into squares while still very hot. While
hot these can be rolled and filled with
whipped cream if desired.

25. — Silver Cake.

Take i pound of sugar, ^ pound of
sifted flour, 6 ounces of butter, the
whites of 14 eggs, i teaspoonful of mace
extract. Mix and bake in a moderate
oven for about 2 hours.

26. — Dover Cake.

Cream % cupful of butter with J^
cupful of sugar; add the well-beaten
yolks of 2 eggs and beat well, flavoring
with y2 teaspoonful of rose water, i tea-
spoonful of vanilla and i drop of almond
extract. Add alternately, in small quan-
tities, I cupful of flour and 3 tablespoon-
fuls of milk ; beat well. Stir in carefully
the well-beaten whites of the eggs, a

April

pinch of salt, and i scant teaspoonful of
baking powder; beat for i minute and
turn into a well greased pan. Bake in a
moderate oven.

27. — ^Marble Circles.

Make a marble cake and bake it in J^
pound baking powder tins. When cold,
slice it in even rounds and ice each piece
with chocolate icing ; or the cake may be
iced and served whole.

28. — Mock Cocoanut Cakes.

Stir together in the usual way i scant
cupful of butter, i J4 cupfuls of sugar, i
cupful of milk, 3 eggs, whites and yolks
beaten separately, j^ teaspoonful of salt,
I teaspoonful of vanilla, 3 scant cupfuls
of sifted flour, 3 level teaspoonfuls of
baking powder. Beat well and bake in
patty pans.

29. — Sarah's Jumbles.

Cream i cupful of butter with i cupful
of sugar ; add J4 cupful of sour cream, i
well-beaten tgg^ nutmeg to flavor, i tea-

April

spoonful of soda dissolved in a little hot
water, and flour enough to roll out.

30. — Palace Cakes.

Beat together the yolks of 4 and the
whites of 2 eggs, then add 4 teaspoon-
fuls of rose water and 4 of orange-flower
water and i pound of powdered sugar;
mix all well together, then add i pound
of sifted flour and i ounce of dried cher-
ries, chopped very fine. Put this mixture
into well buttered shallow tins, sift pow-
dered sugar over it, and bake in a mod-
erate oven.

mAY

I. — Cream Layer Cake.

Cake: i cupful of sugar, 3 eggs, 3
tablespoonfuls of water, ij-j cupfuls of
flour, 2 small teaspoonfuls of baking
powder. Bake in layers.

Filling: Beat until stiff i cupful of
sweet cream and 2 tablespoonfuls of
powdered sugar; flavor with vanilla.
Put this filling between the layers and
sprinkle the top with powdered sugar.

2.— Walnut Cake.
Take ij^ cupfuls of flour, i cupful of
sugar, Yi cupful of milk, i egg, I cupful
of walnut meats, 34 cupful of butter, J4
teaspoonful of soda, and Yz teaspoonful
of cream of tartar. Mix and bake in the
usual wav.

>Uy Varden Cake.

pful of sugar, i^ cupful of

thy

butter, J^ cupful of cornstarch, J^ cup-
ful of milk, lyi cupfuls of flour, the
whites of 4 eggs, i teaspoonful of bak-
ing powder. Mix well; color }^ with
red coloring fluid and j4 with chocolate.
Bake in three jelly cake pans, making
one cake white, one red, one brown ;
when baked put them together with jelly
or frosting between and ice with yellow
icing made with the yolks of the eggs.

4- — Canadian Cakes.
Cream H pound of butter with }4
pound of powdered sugar, then add by
degrees 7 eggs ; when well mixed add H
pound of wheat flour mixed with %
pound of corn flour well sifted together,
beat the whole to a smooth batter, and
put into shallow diamond-shaped tins
well buttered. Dust powdered sugar
over them and bake in a moderate oven.

5,— Crullers With Eggs.
Cream J^ cupful of butt
fuls of sugar; add 2 well-
cupfuls of sour milk, 1 I
69

soda dissolved in a little boiling water,
and flour enough to roll out. Cut out
and fry in hot fat

6. — Cocoanut Cream Cake.

Cake: Make three layers of cake,
using the recipe for April 6th.

Filling: Mix together i cupful of
milk, I cupful of sugar, yi cupful of
grated cocoanut, and i level teaspoonful
of butter; let come to the boiling point,
then add slowly i heaping tablespoonful
of cornstarch moistened with i table-
spoonful of milk and stir until it thickens.
Take it from the fire and add the beaten
yolk of I egg. When it cools, spread it on
top of two layers of the cake, put all the
layers together, and sprinkle the top ot
the cake with grated cocoanut

7. — Boston Cakes.

Rub 3 tablespoon fuls of butter with r
cupful of sugar until smooth, adding
only a little sugar at a time. Add to
this the yolks of 2 eggs, ^ cupful of milk
or water, i^ cupfuls of flour, with i tea-

0=^

Spoonful of baking powder sifted in the
flour, I teaspoonful of vanilla, and lastly
the well-beaten whites of the eggs. Bake
in small pans ; when cold, ice with choco-
late icing,

8. — My Lady's Cake.
Beat to a cream r pound of butter and
I pound of sugar; add in small quanti-
ties alternately J4 pound of flour and the
whites of 10 eggs beaten to a stiff, dry
froth, mixing well. Flavor with yi tea-
spoonful of bitter almond and i tea-
spoonful of rose water. Pour into a
large square pan and bake an hour in a
moderate oven,

9- — Peanut Cookies.
Take i pint of shelled peanuts and
chop very fine. Cream together 2 table-
spoonfuls of butter and I cupful of
sugar; add 3 eggs, 2 tablespoon fuls of
milk, 14 teaspoonful of salt, the peanuts,
flour enough to make a soft dough. Roll
out and cut in rounds ; bake in a moder-
ate oven.

lo.— Lemon Cream Puffs.

Make the crusts as for cream puffs and
fill with the following mixture: mix to-
gether iJ4 cupfuls of sugar, the yolks of
4 eggs, 4 tablespoon fuls of flour, and the
juice of 2 lemons. Pour over this 3^
cupfuls of boiling water, and let boil for
three minutes. When cool, stir in the
beaten whites of the eggs and fill the
crusts.

II. — Lemonettes.

Cream J^ cupful of butter; add grad-
ually I cupful of sugar, the grated rind
of r lemon and i tablespoonfnl of the
juice, and the beaten yolks of 4 eggs ; to
this add ij4 cupfuls of flour into which
has been sifted J4 teaspoonful of soda
and yl teaspoonful of salt ; finally fold in
the well-beaten whites of the eggs. Bake
in small tins about 20 minutes. Spread
the tops of the cakes with icing made
with confectioner's sugar, boiling water
and lemon juice to taste.

Bay

13. — 'Angel Cookiea.
Sift together J^ cupful of fine granu-
lated sugar, 1/2 cupful of flour and J^ tea-
spoonful of cream of tartar ; fold into
this the well-beaten whites of 5 eggs,
flavor with ^ teaspoonful of vanilla.
Drop from a spoon upon buttered paper
and bake about ten minutes in a slow
oven.

13. — Ginger Fruitlettes.
Cream i cupful of butter with i cupful
of sugar; add J^ teaspoonful of salt, i
scant tablespoonful of ground ginger, i
teaspoonful of cinnamon, J^ teaspoonful
of cloves, and % teaspoonful of allspice.
When well mixed, add i cupful of mo-
lasses, yi cupful each of citron and rais-
ins stoned and chopped fine, and 4 heap-
ing cupfuls of flour. Knead well and
set aside in a covered dish for 24 hours ;
then roll thin, cut out, and bake in a mod-
erate oven. These will keep for a long
time.

May

14. — Chocolate Sticks.

Melt lyi squares of chocolate, add i
tablespoonful of butter melted, i cupful
of sugar. ij4 cupfuls of flour, i cupful of
milk, I teaspoonful of baking powder,
and the yolk of i egg. Bake in a sheet
pan, cut into strips an inch wide and
four inches long; spread with white
frosting, then with plain melted choco-
late.

15. — German Rusk.

Scald and cool ^2 pint of milk, add i
heaping tablespoonful of butter and 2 of
sugar, J4 yeast cake dissolved in a little
warm water, a pinch of salt and flour
enough to make a soft dough. Let it
rise over night; knead it early in the
morning and let it rise in a flat greased
tin. Rub butter over the top, sprinkle
with sugar and cinnamon and bake for
20 or 30 minutes. vVhen cold cut into
squares.

16. — Strawberry Cookies.

Make a good cooky batter and roll it

May

out, not very thin, cut into cookies and
bake a light brown. Make an icing with
confectioner's sugar, strawberry juice
and a squeeze of lemon juice ; when stiff
enough to spread, cover the tops of the
cookies with this and let them harden.

17. — Black Cake.

One pound of butter and i pound of
sugar, beaten to a cream. Stir in 12 eggs
beaten well ; sift in i pound of flour, add
3 pounds of stoned raisins, 3 of cleaned
currants, 5 nutmegs, j/i ounce of cinna-
mon, I teaspoonful of cloves, i pound of
citron cut in small, thin slices ; these must
be well mixed. Also, i small cupful of
black molasses, and brandy to taste.

This makes a large cake which im-
proves by keeping.

18. — ^Pineapple Shortcake.

Mix a 4-egg sponge cake and bake in
& >quare pan about 2 inches deep. When
the cake is cool split it open, and spread
grated pineapple thickly over it, cover
with powdered sugar, let stand until the

May

sugar has melted. Then stand one on
top of the other, and it is ready to serve.

19. — Molasses Pound Cake.

With I quart of molasses mix i pint of
water, 3)^ quarts of flour, i ounce of
soda, I ounce of cream of tartar, i heap-
ing cupful of butter, 6 eggs, i ounce of
cinnamon, and i pound of stoned and
chopped raisins. Bake slowly in a large
loaf pan.

20. — New Marzipanes.

Put into a stewpan J4 pound of ground
sweet almonds and the like weight of
powdered sugar ; mix these well together,
then add i g^ll of water, put on the fire
and let it come to the boil ; then add the
yolks of 3 eggs previously well beaten;
again let it come to the boil, and put on
one side to cool. Whisk i whole tgg
with the 3 whites, add the juice of ^
lemon, then add sufficient flour to make
into a stiff paste ; flavor with essence of
almonds. Roll out thin, cut with a round
cutter, pinch all around the edges, and

May

lay on a baking sheet slightly floured.
Put a spoonful of the almond mixture
into each ; they must be baked in rather
a quick oven. When cold, brush the tops
with clarified sugar.

21. — Cup Angel Cake.

Break enough eggs to fill a cup with
the whites, beat them until foamy; then
add y2 teaspoonful of cream of tartar
and beat again until dry ; next beat in i
cupful of sugar gradually, add i tea-
spoonful of vanilla extract, then fold in
I cupful of flour. Bake in a tube pan in
a good oven about a half hour.

22. — ^Pineapple Layer Cake.

Cake: Cream J4 cupful of butter with
iy2 cupfuls of sugar; sift J4 teaspoonful
of baking soda and }^ teaspoonful
of cream of tartar into 2% cupfuls of
flour; add this in small quantities alter-
nately with y2 cupful of milk. Lastly add
the well-beaten whites of 5 eggs and i
teaspoonful of lemon extract. Bake in
layers.

Filling: Grate a small pineapple; put

May

it into a granite saucepan and let it sim-
mer until soft ; add ^ cupful of sugar to
each cupful of pulp and let it cook to a
marmalade; flavor with i tablespoonful
of lemon juice. When cold spread be-
tween the layers. <

23. — Rice Flour Cookies.

Break 4 eggs, beating the whites and
yolks separately; add to the yolks I
pound of powdered sugar and beat for
ten minutes; add i tablespoonful of
orange-flower water and the juice of ^4
lemon ; then add alternately in small
quantities y^ pound of ground rice, J4
pound of rice flour, and the well-beaten
whites of the eggs. Beat hard and bake
in patty pans. To be eaten the same
day.

24.— Currant Jelly Diamonds.

Make a plain cup cake, baking it in
shallow square pans. When cold, cut it
into small diamonds, split each one open,
and spread with currant jelly.

Hay

25. — Chocolate Loaf Cake No. i.

Cream 1J/2 cupfuls of sugar with 3^
cupful of butter ; add the yolks of 4 eggs,
4 ounces of grated chocolate mixed with
4 tablespoonfuls of boiling water, J/2 cup-
ful of milk and i cupful of flour. Beat
well ; then add the well-beaten whites of
the eggs and lastly i teaspoonful of bak-
ing powder and i additional cup of flour.
Flavor with vanilla. Bake in a loaf pan
in a moderate oven, and ice with white
icing.

26. — Clay Cake.

Rub to a cream y^ pound of butter
with I pound of fine sugar. Mix i
pound of flour with i teaspoonful of
cream of tartar. Dissolve J^^ teaspoon-
ful of soda in ^ pint of milk. To the
butter and sugar add the beaten yolks of
6 eggs; then stir in the flour and the
well-beaten whites of the eggs; lastly
strain in the milk and soda, beat well and
bake in a quick oven.

May

27. — ^White Macaroons.

Mix 10 ounces of granulated sugar, 6
ounces of shredded blanched almonds, 4
ounces of ground almonds and the whites
of 2 eggs. Make this into a paste, drop
by teaspoonfuls on buttered paper, and
bake in a moderate oven.

28. — ^Cocoanut Gems.

Cream y^ cupful of butter, and, after
adding i cupful of sugar, cream again.
To this add the beaten yolks of 5 eggs
and beat until light. Add alternately, in
small quantities, 3 cupfuls of flour and
I cupful of milk, beating well. Then stir
in I teaspoonful of vanilla, %. teaspoon-
ful of salt, 2 cupfuls of freshly grated
cocoanut, 2 teaspoonfuls of baking pow-
der, and the well-beaten whites of the
eggs. Beat hard for a minute and bake
in gem pans. Ice with white icing.

29. — Pineapple Ek:lairs.

Weigh 4 eggs before breaking them.
Take the same weight in sugar and half
as much in flour. Sift with the flour i

May

teaspoonful of baking powder and a
pinch of salt. Beat the yolks of the eggs
until thick, adding alternately the flour
and the sugar. Add the well-beaten
whites of the eggs and a flavoring of va-
nilla the last thing. Put less than a table-
spoonful of the batter into each gem pan
and bake in a steady oven. When nearly
cold spread them with pineapple marma-
lade (see cake filling for May 22d), and
put two together; icing all over with a
thin coating of hard icing flavored with
pineapple juice.

30. — Queen Anne Cakes.

Rub J^ pound of butter and the like
weight in powdered sugar into i pound
of flour; then add i pound of currants,
and make into a paste with i gill of
cream, the yolks of 3 eggs, J^ gill of
sherry, and a little powdered mace.
Work this paste well, then roll out thin,
and cut with a 3-inch cutter. Put on
baking sheets buttered. These cakes
must be docked or pricked with a fork
to prevent their blistering.

May

31. — Citron Pound Cake.

Work to a cream ^ pound of butter
with I pound of sugar. Add the beaten
yolks of 8 eggs; then i pound of flour
mixed with 2 teaspoonfuls of baking
powder, the beaten whites of the eggs,
and lastly ij4 pounds of shredded citron
dredged with flour. Bake for about an
hour and a half.

JUNE

I. — Strawberry Layer Cake.

Cake: Use recipe given for May ist.

Filling: The white of i ^ggy beaten
stiff with ^ cupful of powdered sugar
and ^ cupful of crushed strawberries.

Icing: One-fourth cupful of straw-
berry juice, into which stir enough con-
fectioners' sugar to make it stiff enough
to spread with a knife over the cake.

2.— Jelly Roll.

Make a thin oblong layer of sponge
cake, and while it is still hot trim off
the edges, spread it with jelly, and roll
it together, wrapping a piece of stiff
paper around it until cold. If you want
it ornamented, cover with white icing
and decorate with candied cherries or
walnut meats.

June

3. — Chocolate Roll.

Boil together 2 pounds of sugar, i
cupful of rich milk and 2 tablespoonfuls
of butter. Melt J4 pound of chocolate
over hot water; test the boiling sugar,
and as soon as it creams pour in the
chocolate. Remove from the fire, add i
teaspoonful of vanilla and beat until
cooled. Have the whites of 2 eggs beat-
en very stiflf and into this slowly pour
the syrup and continue to beat. As it
begins to cream and harden, change
beating to kneading motion, rolling the
cream up from the edges toward the cen-
ter, or forming it gradually into loaf
shape. When enough set to retain the
loaf shape, roll in cinnamon and pulver-
ized sugar. Set aside for several hours,
then cut into slices and roll again in
cinnamon and sugar.

4. — Strawbeny Cream Cake.

Cake: Use recipe for Snow Cake, bak-
ing in layer cake tins. Have ready the
following filling to spread on the cake:

June

Filling: Beat i cupful of cream stiff ;
add Yz cupful of powdered sugar, the
well-beaten white of i ^ggy and J^ cup-
ful of crushed strawberries.

5. — Gold Cake.

Use J4 pound of butter, i pound of
sugar, I pound of flour, the well-beaten
yolks of 10 eggs, the grated rind of i
orange, the juice of 2 lemons, i tea-
spoonful of soda dissolved in hot water.
Ice with lemon or orange frosting.

6. — ^Ethiopian Cake.

One pound of butter and i pound of
sugar, beaten to a cream ; stir into this 12
well-beaten eggs; sift in i pound of
flour, adding gradually 3 pounds of
seeded raisins, 3 pounds of cleaned cur-
rants, I pound of citron sliced thin, 5
nutmegs grated, i tablespoonful of cin-
namon, I teaspoonful of cloves, i small
cup of dark molasses, and brandy to
taste if desired. Mix well and bake
slowly. This cake improves by keeping.

June

7. — Promises.

Weigh and measure out i pound of
flour, ^ pound of sugar, i egg, Y2 cup-
ful of butter, and J^ cupful of sherry.
Mix egg, sugar and butter, then add
the flour, mix again, and add the
wine. Put a lump of the dough in a pan
and with the floured hand press it out as
thm as possible, making it not more than
a quarter of an inch thick ; sift powdered
sugar, cinnamon and finely chopped al-
monds over the dough. Bake in a mod-
erate oven until the edges are brown and
the center pafe yellow. On removing
from the oven, take a sharp knife and
cut once through the cake the length of
the pan, then cut across in strips about an
inch wide. Take out carefully and lay on
a platter. They will harden as they grow
cold.

8. — Sugar Cookies No. a.

Mix well J4 pound of butter, J4 pound
of lard, and ij^ cupfuls of sugar; add 2
well-beaten eggs, J4 nutmeg grated, Yt

June

cupful of milk, and 2 ctipfuls of flour, in
which has been mixed i heaping tea-
spoonful of baking powder. Mix well
and add enough additional flour to make
a soft dough that can be rolled out on the
board ; do not roll very thin ; cut out, sift
granulated sugar over and bake in a hot
oven.

9. — Anise Seed Cakes.

Stir 8 eggs and i pound of sugar to-
gether (stirring only one way) for half
an hour ; then add about i pound of flour,
Yz teaspoonful of baking powder, and i
tablespoonful of anise seed. Roll out
thin, cut with a round cutter, and bake
quickly.

10. — Ice Cream Cake No. i.

Mix together 2 cupfuls of sugar, J^
cupful of butter, i cupful of milk, 2 cup-
fuls of flour, I cupful of cornstarch, 2
teaspoonfuls of baking powder, and the
well-beaten whites of 4 eggs. Bake in
three layers and ice with the following:

Put into a saucepan i pound of pow-
dered sugar and stir into it enough water

June

to dissolve it ; boil until it threads. Stir
it into the beaten whites of 3 eggs and
flavor with vanilla. Beat until cool ; then
spread between the layers of the cake.

1 1 . — Madeleines.

Bake a pound cake mixture in a drip-
ping pan; it should be about ij^ inches
in thickness when done. When cold, cut
it in small rounds, diamonds, and tri-
angles, brushing over the cut sides with
the white of i tgg beaten slightly with
2 tablespoonfuls of powdered sugar.
Stand them away for several hours to
dry thoroughly, then dip into icing made
with confectioner's sugar, boiling water,
and whatever coloring is preferred; as,
for instance, chocolate, orange, a little
dissolved currant jelly, pistachio coloring
extract, or the yolk of an tgg.

12. — Chocolate Sponge Cake.

Cream ^ cupful of butter ; sift i cup-
ful of sugar, y^ cupful of cocoa, i tea-
spoonful of cinnamon, and add these to
the butter ; then add the yolks of 3 eggs,

June

yi cupful of cold water, and i teaspoon-
ful of vanilla extract ; next add, in small
quantities, alternately, the well-beaten
whites of the eggs and i heaping cupful
of flour containing 3 teaspoonf uls of bak-
ing powder. Bake in small pans fifteen
minutes.

13.— White Fruit Cake.

Beat together i cupful of butter and 2
cupfuls of powdered sugar, adding a lit-
tle of the sugar at a time; next add, in
small quantities, alternately, 2 cupfuls of
milk and I quart of sifted flour; beat
well, then stir in gradually the stiffly
beaten whites of i dozen eggs, 2 heaping
teaspoonfuls of baking powder, i pound
of seeded raisins, i pound of figs cut into
small pieces, J^ pound of sliced citron, i
pound of blanched almonds shaved into
thin strips, and 2 cupfuls of grated cocoa-
nut. Line deep pahs with several thick-
nesses of paper, pour in the batter and
bake in a moderate oven about 2j4
hours. This makes 2 large cakes.

June

14. — Chocolate Marbles.
Melt a square of chocolate and mix
well with I cupful of powdered sugar
and ]/2 cupful of finely chopped nuts ;
knead to a stiff dough with the unbeaten
white of an egg. Roll into small marbles
and bake in a slow oven.

15. — Devil's Food Cake.
Take 2j^ cupfuls of sifted flour, 2 cup-
fiUs of sugar, J^ cupful of butter, ^ cup-
ful of sour milk, i^ cupful of hot water,
2 eggs, i-j cake of chocolate, i teaspoon-
ful of vanilla, I teaspoonful of soda.
Grate the chocolate and dissolve the soda
in hot water. Mix in the usual way,
bake well and when cold ice with choco-
late icing.

16. — Strawberry Shortcakes.

Cut a sheet of sponge cake into

squares ; when cool, open each one in the

middle and fill with a paste made of
crushed strawberries and powdered
sugar ; put the two pieces together again.

June

cover the cakes, top and sides, with pink
icing made of the berries and confection-
er's sugar. If icing is not desired, the
top of the cakes may be piled with
whipped cream, or stiffly beaten and
sweetened white of egg studded with
whole berries.

17. — Grandmoth^s Gingerbread.
Put into a teacup I rather scant tea-
spoonful of soda, I generous teaspoonful
of ginger, 3 tablespoonfuls of melted but-
ter, 4 tablespoonfuls of boiling water ; fill
the cup to the brim with good molasses,
then pour into the mixing bowl, and add
flour enough to make it about the con-
sistency of any plain cake. Bake in a
moderate oven until minute cracks ap-
pear on the top crust, which will usually
be in from twenty-five to thirty minutes,

18.— Corn-Starch Cake.

Stir together ij^ cupfuls of sugar,

whites of 6 eggs, J^ cupful of milk, 1J-2

cupfuls of flour, Y2 cupful of cornstarch,

June

Yi cupful of butter, 2 teaspoonfuls of
cream of tartar, i teaspoonful of soda,
and lemon to flavor. After it is well
mixed add ^2 cupful of cold water.

ig. — Queen Cakes.

Cream i pound of butter and i pound
of sugar, then add by degrees 8 eggs, J4
pound of flour, and ^ pound of walnut
meal; these last two stir in gently.
Flavor with essence of lemon, and put
into star-shaped tins well buttered.
'Dust some powdered sugar over them,
and bake in a moderate oven.

19. — Velvet Cake.

Whip to a cream J4 cupful of butter,
adding to it gradually ij/^ cupfuls of
sugar; add the well-beaten yolks of 4
eggs and J4 cupful of water ; mix well
and then add 13^ cupfuls of flour, ^
cupful of cornstarch, and4teaspoonfuls
of baking powder sifted together. Last-
ly add the well-beaten whites of the eggs,
mixing as little as possible. Turn intg

June

the pans and cover the top with split al-
monds and powdered sugar. Bake about
40 minutes in a moderate oven.

21. — Hickory-Nut Cake.

Cream i^ cupfuls of sugar with V2
cupful of butter; add ^ cupful of milk
and 2 cupfuls of sifted flour into which 2
teaspoonfuls of baking powder have
been sifted ; fold in the beaten whites of
4 eggs and i cupful of chopped hickory-
nut meats. Bake in a moderate oven ; if
in a large pan bake one hour.

22. — Chocolate Loaf Cake No. 2.

Beat Yx cupful of butter to a cream,
adding gradually i cupful of sugar and
beating until light ; add 2 ounces of choc-
olate which have been melted over hot
water, the yolks of 4 eggs which have
been well beaten, J4 cupful of milk and 2
cupfuls of pastry flour into which has
been sifted i teaspoonful of baking pow-
der ; beat well, adding the milk and flour
in small quantities, alternately. Flavor
with vanilla and last of all fold in th^

June

well-beaten whites of the eggs. Bake in
a moderate oven for 45 minutes.

23. — Strawberry Hearts.

Roll out the trimmings left from puff
paste; dip a heart-shaped cutter into hot
water and cut out the paste ; prick it with
a fork, and with a small round cutter
score each one to about half its depth.
Bake a light brown and when done re-
move the centers and fill with strawber-
ries cut in small pieces ; sprinkle with
sugar and garnish with whipped cream.
This is an excellent way to utilize the
trimmings left from puff paste, and the
hearts are very dainty.

24. — Devon Turnovers.

Mix well 2 pounds of flour, J/$ pound
of ground almonds and i pound of
sugar; work into this i^ pounds of but-
ter or mixed butter and lard. Stir in
enough milk to make a soft dough and
knead well. Roll out thin and cut into
small squares ; spread a layer of jam on

June

half of each square ; bring the other half
over and pinch the edges together, form-
ing a small triangle; prick a hole in the
top of each, dust with sugar and bake.

25. — Maggies.

Cream i cupful of butter with I cupful
of sugar; beat into this the yolks of 3
eggs; add the juice of i large lemon, a
pinch of salt, I teaspoonful of mixed
ground spice, and sufficient flour to make
a soft dough. Roll out very thin and cut
in rounds ; bake in a moderate oven and
when cold put two together with orange
marmalade between and ice with lemon
icing.

26. — Lemon Macaroons.

Take % pound of granulated sugar
into which squeeze the juice and grated
rind of i large lemon ; add 4 well-beaten
eggs and heat all together for a quarter
of an hour; then add 3 heaping table-
spoonfuls of flour, mixing well. The
dough should be thick enough to roll into
small balls; add more flour if necessary.

June

Lay the balls on greased paper, press a
blanched almond into each one, and bake
in a slow oven.

27. — ^Fruit Ginger Cookies.

Rub to a cream i cupful of butter with
I cupful of sugar ; add 3^ teaspoonful of
salt, I scant tablespoonful of ground
ginger, i teaspoonful of cinnamon, and
a pinch of cloves ; mix well and add i
cupful each of seeded raisins and citron,
chopped fine and well floured. Then add
4 heaping cupfuls of flour. Knead well
for 5 minutes; let the dough stand in a
covered dish over night; then roll thin,
cut out, and bake in a moderate oven.
These will keep a long time.

28.— Stuffed Cake.

Take a stale sponge cake and cut out
the center, leaving just the bottom and
sides. Put a layer of raspberries on the
bottom, then sprinkle with powdered
sugar and the crumbs of cake. Then
make another layer af raspberries and

June

sugar and cover the whole with stiffly
whipped cream. The cake crumbs that
are left may be used for a pudding.

29. — ^White House Fruit Cake.

Cream 3 cupfuls of sugar with 2 cup-
fuls of butter; add 5 well-beaten eggs,
and stir vigorously ; then add in small
quantities, alternately, i cupful of milk
and 4 cupfuls of flour, into which have
been sifted i^ teaspoonfuls of baking
powder. While stirring lightly, add
gradually 3^ pound of currants, 34 pound
of raisins, and i cupful of sliced citron.
The raisins should be seeded and chopped
fine, the currants washed and dried, and
all the fruit well floured. Bake thor-
oughly in a moderate oven.

30. — Raspberry Cakes.

Mix I pound of ground sweet almonds
with the like weight in powdered sugar
and I pound of sifted flour, make into a
stiff dough with about ^ pint of yolks of
eggs, work this paste well, then roll out
into thin sheets, cut in strips 45^ inches

June

wide and i8 inches long, spread one with
raspberry jam (or crushed and well sug-
ared fresh raspberries), and then put on
another strip, ice with water icing, and cut
into pieces i^ inches wide. Bake in a
cool oven.

JULY

I.— Rhubarb Layer Cake.

Cake: Use recipe given for January
2d.

Filling: The yolks of 2 well-beaten
c^&s, y2 cupful of sugar, % cupful of
butter, and 3 cupfuls of strained rhu-
barb ; put the mixture in a double boiler
and stir until smooth and thick. Spread
between the layers.

2. — Cocoa Cake.

Mix together J/^ cupful of butter, i
cupful of sugar, 3 eggs, i teaspoonful of
vanilla, ^ cupful of milk, 6 tablespoon-
fuls of cocoa, 2 teaspoonfuls of baking
powder, and ij4 cupfuls of sifted pastry
flour. Cream the butter in a warm dish
until soft; stir in the sugar gradually,
beating well ; then the well beaten yolks

>6>

of the eggs and the vanilla. Sift the bak-
ing powder and the cocoa into i cupful
of the flour, and stir this into the mix-
ture first, then add alternately the milk
and the balance of the flour. Beat well
and fold in the stiffly beaten whites.
Bake in a loaf frtMn thirty-five to forty
minutes.

3. — Chocolate Custard Cake.

Mix 8 tablespoon fuls of grated

chocolate, 5 tablespoonfuls of granulated

sugar, Yi cupful of milk ; boil until it

thickens and let cool. Then take i>^

cupfuls of light brown sugar, J4 cupful

of butter, 3 eggs, Yi cupful of flour, and

2 teaspoonfuk of baking powder ; pour

into the custard and add lYi cupfuls of

flour and }^ cupful of milk ; flavor with

vanilla. Bake in layers.

Filling: 2 cupfuls of sugar, Yi cupful

a piece of butter the size of

until thick and put between

4, — Excelsior or Independence Day
Cookies.

Stir together i cupful of butter, 2 cup-
fiils of sugar, r cupful of milk, 3 eggs, 2
teaspoonfuls of baking powder, and flour
enough to make a soft dough. Roll thin,
sprinkle with granulated sugar, and bake.

5. — Raspberry Layer Cake.

Mix a good layer cake, and bake in

three layers. Cover the layers with the

following :

Beat the whites of 2 eggs lightly and
add gradually 4 tablespoon fu Is of pow-
dered sugar ; then beat until stiff enough
to cut. Put a layer of this over each
piece of cake and cover it with fresh
raspberries. Place one on top of the
other, and serve.

6. — Dominoes.
Cut a layer of sponge cake into dom-
inoes, and ice with cl
When hard, ornament the
icing to imitate dominc

7._White Cake No. i.
Cream 5^ cupful of butter, and add
gradually ij^ cupfuls of sug;ar. Add 2
teaspoonfuls of baking powder to a pint
of flour, stirring in the flour and J4 pint
of water alternately. Beat well and then
fold in carefully the well-beaten whites
of 5 eggs. Bake in three layers, using
any filling preferred,

8.— Walnut Wafers.
Beat 2 eggs light, add gradually i cup-
ful of brown sugar and a pinch of salt,
beating all the white. Mix this with 2
tablespoonfuls of flour and i cupful of
walnuts chopped fine. If not stiff
enough add more flour. Drop upon
greased tins and bake five minutes in a
quick oven.

9. — Kisses.

The whites of 2 eggs, 4 ounces of

sugar, and 1 cupful of chopped nuts.

Beat the whites to a stiff froth, mix in

the sugar and nuts, and flavor with va-

nilla. Drop on a baking sheet by tea-
spoonfuls, and bake in a moderate oven.

10. — ^Jersey Ginger Cakes.
One cupful of molasses, i cupful of
sugar, I cupful of lard, 2 eggs, i table-
spoonful of cooking soda dissolved in Yi
cupful of warm water, i tablespoonful of
ginger, J/i nutmeg, and enough flour to
make it stiff enough to roll out. Cut
with a fancy cutter and bake quickly.

II.— Drop Cookies.

Cream >^ cupful of butter ; add i cup-
ful of sugar, y^ cupful of currants, Yi
cupful of molasses, i egg well beaten, and
alternately i cupful of milk and 3 cup-
fuls of flour, sifted with J^ teaspoonful
each of soda and cloves, and i teaspoon-
ful of cinnamon. Drop from a spoon
upon buttered tins.

12. — Soft Cookies.
Cream i cupful of butter ; add gradual-
ly 2 cupfuls of sugar and 2 unbeaten
eggs; then add alternately i cupful of

milk and 4 cupfiils of flour; 2 teaspoon-
fuls of cream of tartar and J/J teaspoon-
ful of soda should be sifted into the flour.
Take a little at a time upon the board
and pat out lightly. Cut into rounds,
sprinkle with granulated sugar, and bake
in a quick oven.

13, — Lady Fingers.
Beat the yolks of 2 eggs until light ;
beat the whites of 3 eggs to a stiff froth
and add gradually J^ cupful of pow-
dered sugar. Add the grated rind of i
lemon, i teaspoonful of lemon juice, a
pinch of salt, and the yolks of the eggs.
Add Yi ol z. cupful of flour, sifting in a
little at a time. Turn the batter into a
pastry bag and press it out upon buttered
paper in about 3-inch lengths. Dust with
powdered sugar and bake in a moderate
oven for about ten minutes,

14.— Fried Nut Cakes.

Beat 2 eggs and add to them r oz. of

sifted sugar, 2 ozs. of melted butter, Y%

July

yeast cake dissolved in a little lukewarm
water, i teaspoonful of milk, and a pinch
of salt. Beat all well together; then
stir in by degrees r lb. of flour and i
cupful of chopped hickory nuts. Then
set it to rise. When light, cut in small
pieces, mold them into balls, and fry
in hot fat until golden brown; while
still warm, roll in powdered sugar.

15. — Maple Sugar Cakes.
Mix well I cupful of butter, 2 cupfuls
of granulated sugar, i cupful of shaved
maple sugar, 3 eggs beaten separately,
I cupful of sweet milk, 3 cupfuls
of flour, and 3 teaspoonfuls of baking
powder. Bake in small cakes, and ice
with maple frosting,

16. — Lady Locks.

Two cupfuls of pastry flour sifted
with 4 teaspoonfuls of baking powder,
teaspoonful of salt, and i tablespoonful
of sugar. Into this rub 4 tablespoonfuls
of butter ; wet with milk to a soft dough,
turn out on a well floured molding cloth,

July

and gather it lightly into a long roll.
Touch it as little as possible. Pat it out
with the rolling pin as lightly as possible,
and cut it into ribbons. Grease the lady
lock molds and wind the paste around
them, starting at the small end. Bake
a delicate brown, and fill with jam or
whipped cream.

17. — Black Chocolate Cake.

One-half cupful of butter, 2 cupfuls of
dark brown sugar, 2% cupfuls of flour,
y2 cupful of sour milk, i teaspoonful of
vanilla, 2 eggs, Yz cake of chocolate dis-
solved in ^ cupful of boiling water, J/^
teaspoonful of soda. Mix and bake in a
loaf in a slow oven.

18. — Buttercup Cakes.

Stir together ^ cupful of butter, i^
cupfuls of sugar, the yolks of 7 eggs, i
whole egg, J^ cupful of milk, 2 cupfuls
of flour, 1/2 teaspoonful of soda, ij4 tea-
spoonfuls of cream of tartar, and i tea-
spoonful of lemon extract. Bake in little
cake pans, ice with yellow icing, and dec-

9(5

Jub

orate the tops with citron and angelica,
cut thin, to represent the petals and stem
of the buttercup.

19. — Rocks.

Mix y2 pound of walnut meal with i
pound of powdered sugar and i pound
of blanched walnuts chopped or cut fine,
mix into a paste with the whites of 5
eggs and a little essence of lemon. Form
into small cones and bake on paper in a
moderate oven. This quantity should
make fifty rocks.

20. — Currant Cake.

Cream ^ cupful of butter, and add
gradually i cupful of sugar. Beat 2
whole eggs and i yolk together and add
them to the batter. Then add J4 cupful
of milk, 2 cupfuls of flour, 3 teaspoon-
fuls of baking powder, and i cupful of
floured currants. Bake in a well greased
and floured pan.

21. — Bride's Cake.

Cream together i cupful of butter and

J^b

I cupful of sugar. Beat the whites of 8
eggs until stiff, and add half of them to
the butter and sugar. Sift 2 cupfuls of
flour and 2 level teaspoonfuls of baking
powder, and add them; then add i tea-
spoonful of rose extract, and rest of the
white of eggs. Bake in a round pan with
tube in center.

22. — Cocoanut Drop Cakes.

Beat Yi cupful of butter to a cream,
add Yi cupful of sugar, and beat well;
add, one at a time, the yolks of 3 eggs;
beat the whites to a stiff froth and add
them alternately with i cupful of flour
with I teaspoonful of baking powder
sifted in. Mix i grated cocoanut and i
cupful of powdered sugar well together,
and add this to the batter. Drop from
a spoon upon buttered pans. If the bat-
ter is too thick to drop add a few spoon-
fuls of milk.

23. — Buttermilk Cake.

Beat I cupful of butter to a cream,
then add 3 cupfuls of sugar and the yolks

July

of 4 eggs, beating well ; dissolve J^ tea-
spoonful of soda in a little of the butter-
milk of which use 2 cupfuls; add the
buttermilk alternately with 5 cupfuls of
flour, and beat until smooth; lastly add
the well-beaten whites of the eggs. Bake
in a moderate oven about ^ of an hour.

24. — Parisian Cakes.

Stir to a cream 6 ozs. of butter and i
lb. of sugar; add the beaten yolks of 9
eggs and i tablespoon ful of orange
water. Beat well. Stir in the grated
rind of 2 lemons, and add alternately 14
ozs. of sifted flour, and the whites of the
eggs well beaten. Put this into small
pans, and bake in a moderate oven.

25. — Light Pound Cake.

Cream 6 ozs. of butter and 8 ozs. of
sugar, add the beaten yolks of 4 eggs.
Beat well. Add J4 teaspoonful of
ground mace, the juice and half the
grated rind of a lemon, J4 teaspoonful of
salt, and 7 ozs. of sifted pastry flour.
Beat hard, add the well-beaten whites of

the eggs, and beat again for a about lo
minutes. Bake in layers, and when cold
put together with boiled icing. The more
this cake is beaten the better.

26. — Date Cup Cake.

Take J^ cupful of butter, i cupful of
sugar, I cupful of milk, i tgg, 4 cupfuls
of flour^ J/2 teaspoonful of salt, and 3 tea-
spoonfuls of baking powder. Stir into
this, when well mixed, i^ cupfuls of
stoned and cut dates. Bake in 2 shallow
pans. Butter the cakes while hot and eat
at once.

27. — Lemon Snaps.

The grated rind and juice of i large
lemon; cream i cupful of butter and 2
cupfuls of sugar ; add 3 eggs well beaten ;
add the lemon to this, and 2 cupfuls of
sifted flour, then add Yz teaspoonful of
soda dissolved in i teaspoonful of boil-
ing water, and enough flour to make a
stiff dough. Roll out very thin, cut in
circles, brush each one over with milk,

July

Sprinkle with sugar, and bake in a mod-
erate oven.

28. — Chocolate Nougat Cake.

Cream J4 cupful of butter and ij4
cupfuls of sugar; beat for 5 minutes.
Sift 2^ cupfuls of flour and 2 teaspoon-
fuls of baking powder, and add it alter-
nately with y2 cupful of water and the
well-beaten whites of 5 eggs. Beat hard
and bake in patty pans.

Nougat: Put 2 ozs. of chocolate, i
tablespoonful of butter, J4 cupful of
cream, and J4 cupful of sugar over hot
water to melt. Then boil until you have
a soft ball when dropped in ice water.
Have J4 cupful of nuts chopped, and add
them to the mixture. Cut the cakes open
when cold and spread with the nougat;
put the two pieces together and ice all
over with white icing. This may also be
made as a layer cake.

29. — Railroad Cake.

Rub to a cream 2 cupfuls of butter and
I cupful of sugar, add the yolks of 3 eggs

101

July

beaten light, then add i cupful of sweet
milk, 3 cupfuls of flour to which have
been added 3 level teaspoonfuls of bak-
ing powder, and flavor; add the whites
of the eggs the last thing. Bake in jelly
tins.

30. — St. Catherine's Cakes.

Cream % pound of butter with 6 ozs.
of powdered sugar, then add by degrees
the yolks of 4 eggs, ^ pound of flour, a
little grated lemon peel, and J4 pound of
currants. Work this paste well, roll out
thin, and cut with an oval cutter. Bake
in a moderate oven.

31. — ^Rochester Ginger Snaps.

With I cupful of molasses mix i cup-
ful of sugar, I heaping cupful of butter,
I teaspoonful of cinnamon, i tablespoon-
ful of ginger, and i teaspoonful of soda ;
boil this together about 5 minutes; let it
cool ; then mix with enough flour to roll
out thin. Cut into squares and bake in
a quick oven.

102

c4UGUST

I. — Caramel Layer Cake.

Cake: Use recipe given for May ist.

Filling: Take i cupful of granulated
and brown sugar mixed, 3^ tablespoonful
of butter and ^ cupful of milk ; boil for
7 minutes, add i teaspoonful of vanilla,
and beat well. Spread between the layers
and oh top.

2. — Cocoa Marble Cake.

Use Yz cupful of butter, i cupful of
sugar, I tgg, Yz cupful of milk, I tea-
spoonful of vanilla, 2 cupfuls of flour, 2
teaspoonfuls of baking powder, and 3
tablespoonfuls of cocoa. Cream the but-
ter, add the sugar, vanilla and egg, and
beat thoroughly. Then add alternately in
small quantities the flour, in which is
mixed the baking powder, and the milk.
Add the cocoa to Yz of the mixture,

103

August

and drop the white and brown mixtures
by spoonfuls into small deep pans; bake
40 minutes in a moderate oven.

3. — Chocolate Nut Cake.

Light Part: Beat together until very
light I cupful of sugar and J4 cupful of
butter; add 6 tablespoonfuls of milk, yi
teaspoonful of vanilla, and i heaping
teaspoonful of baking powder sifted with
lyi cupfuls of flour; then add the well-
beaten whites of 4 eggs. Bake in two
layers.

Dark Part: Beat together 3^ cupful
of sugar, 3 ozs. of butter and the yolks
oi 4 eggs ; add i oz. of grated chocolate,
34 cupful of milk, I teaspoonful of bak-
ing powder and i cupful of flour. Mix
well and bake in one layer.

Filling: Melt 3 ozs. of chocolate, add
^2 cupful of cream, 2 tablespoonfuls of
butter and i cupful of sugar. Boil until it
forms a soft ball when tried in water;
then add i cupful of finely chopped nuts.

104

August

Spread between the layers, and ice with
chocolate icing.

4. — Country Cookies.

Stir together i cupful of sugar, i cup-
ful of butter, i cupful of molasses, 2 eggs,
2 teaspoon fuls of soda, 2 teaspoonfuls of
ginger and sufficient flour to roll out.
Roll thin, cut out and bake quickly.

5. — White Cake No. 2.

Mix in the usual way i cupful of but-
ter, 2 cupfuls of sugar, i cupful of sweet
milk, the whites of 5 eggs and 3 cupfuls
of pastry flour. Pour into a loaf pan and
bake rather slowly.

6. — Marguerites.

Take the white of i egg and beat it
stiflf with a pinch of salt and J4 cupful of
powdered sugar. Add the sugar a very lit-
tle at a time, when stiff spread it on round
unsalted crackers, sprinkle with grated
cocoanut or very finely chopped nuts and
bake the meringue in a very cool oven
until it is a golden brown.

105

Aaffast

7. — ^Adelaide's Sponge Cake.

Put into a bowl 4 well-beaten eggs, 2
cupfuls of powdered sugar, 2 cupfuls of
flour containing 2 teaspoonfuls of bak-
ing powder, a pinch of salt and the juice
and rind' of i lemon. Beat thoroughly
and add ^ cupful of boiling water just
before putting into the oven. Bake in a
large dripping pan.

8.— Wine Cake.

Take i lb. of sugar and }^ lb. of butter
and lard mixed ; beat until creamy ; add
5 eggs, one at a time, then yi pint of
milk, y^ wineglassful of wine, and 2
lbs. of pastry flour, sifted with 3 tea-
spoonfuls of baking powder. Frost with
white frosting.

9. — Vanilla Rings.

Six eggs, their weight in butter and
sugar and ij4 lbs. of flour; flavor with
vanilla. Rub butter and yolks of eggs
together ; add gradually the sugar, vanilla
and flour, and lastly the stiffly beaten

106

August

whites of the eggs; form into rings and
bake on sheets in a moderate oven.

lo.^Cocoanut Jumbles.

Cream yi cupful of butter and i cup-
ful of sugar, add i tablespoonful of milk,
2 well-beaten eggs, i cupful of cocoanut
and 2 cupfuls of flour sifted with 2 tea-
spoonfuls of baking powder. If not stiff
enough add a very little more flour. Roll
out thin and cut with ring cutter;
sprinkle with cocoanut and granulated
sugar.

II. — ^Taylor Cakes.

Cream i cupful of butter and i cup-
ful of granulated sugar; add i pint of
molasses mixed with i cupful of sour
milk, then add 5 cupfuls of flour sifted
with 2 teaspoon fuls of soda and 3 tea-
spoonfuls of ground ginger. Beat well
and drop on greased tins. Bake in a slow
oven.

12. — ^Tea Cakes.

Mix together i cupful of butter, 2 cup-

107

August

fuls of sugar, i cupful of sour cream, 2
eggs, I teaspoonful of soda, i teaspoon-
ful of lemon juice, and sufficient flour to
roll out, not rolling very thin,

13. — Cream Puffs.

Put ^ lb. of butter into a saucepan,
with Yi teaspoonful of salt and >2 pint
of water ; bring it to the toiling point
and stir in quickly ij^ cupfuls of sifted
pastry flour ; stir until the mixture leaves
the sides of the pan, then cover and set
aside until cool. Drop into this stiff bat-
ter 4 unbeaten eggs, dropping in one at a
time, and beat well after each one. Cover
and set aside for an hour. Drop by
spoonfuls on a flat buttered tin placing
them 3 inches apart. Bake in a rather
slow oven about 40 minutes. When cold,
split one side open and fill with the fol-
lowing:

Filling: Scald i pt. of cream; add 2
tablespoon fuls of cornstarch, wet to a
paste with a little cold milk ; stir until
thick and cook for 15 minutes in a double

August

boiler; add 3 eggs and ^ cupful of
sugar beaten together and a pinch of
salt. Cook for 5 minutes. Take from
the fire and add i teaspoonful of butter,
flavor with vanilla.

14.— Date Sticks.
Beat the whites of 4 ^^s as stiff as
possible, add 2 scant cupfuls of granu-
lated sugar; then beat in slowly J^ cup-
fid of blanched and chopped almonds,
and 1/2 cupful of dates cut into tiny
pieces. Add i teaspoonful of vanilla ;
turn into a buttered shallow pan and bake
in a moderate oven about 40 minutes.
When nearly cold cut into long narrow
strips.

15. — Maple Sugar Cookies.

Mix together i cupful of sugar, i cup-
fiU of shaved maple sugar, i cupful of
butter, 2 well-beaten eggs, 2 tablespoon-
fuls of water, 2 teaspoonfuls of baking
powder, and sufficient flour to roll out;
do not make the batter too stiff, and bake
in a quick oven.

Augast

1 6. — ^Huckleberry Cake.

Mix together 6 eggs, j/i lb. of butter,
}i lb. of sugar, i lb. of flour, J/2 cupful
of milk, I teaspoonful of yeast powder
and lyi pts. of huckleberries; bake thor-
oughly.

17. — Chocolate Caramel Cake.

Mix together i cupful of sugar, j4
cupful of butter, J4 cupful of milk, 2
cupfuls of flour, 3 eggs (omitting tht
yolk of one), and i even teaspoonful of
soda. Grate 3 squares of Baker's choco-
late; mix with ^ cupful of milk, the
yolk of the i egg omitted before, and i
small cupful of sugar. Boil until thick
in a double boiler or steamer (as it burns
easily), cool and add to the other mix-
ture, flavoring with i teaspoonful of
vanilla. Bake in layers and ice with
ivhite frosting.

18. — Ribbon Cake.

Cream i cupful of butter and 2 cup-
fuls of sugar ; add the yolks of 4 eggs and
alternately i cupful of milk and 3J4 cup-

110

August

fills of pastry flour into which has been
sifted I teaspoonful of baking powder;
add the well-beaten whites the last thing.
Divide the dough into three parts, bake
two of them as above, and to the other
part add 2 teaspoonfuls of molasses, 2 tea-
spoonfuls of wine, i teaspoonful of cin-
namon, I cupful each of raisins and cur-
rants, and j54 cupful of sliced citron.
Flour the fruit before adding. Bake
them in jelly cake tins and put together
with jelly between, putting the fruit mix-
ture layer in the center.

19. — Gravesend Cakes.

Mix I lb. of walnut meal with ^ lb.
of powdered sugar and ij4 ozs. of flour,

make into a soft paste with 8 yolks and

4 whites of eggs previously well beaten,

flavor with essence of lemon^ and put into

small shallow tins, well buttered. Bake

in a moderate oven.

20. — ^Lemon Queen Cake.

Soften J4 Ih. of butter and add to it
gradually J^ lb. of sugar ; beat well. Add

111

h:.^

Augast

2 teaspoonfuls of lemon juice and the
grated rind of a lemon, the yolks of 4
well-beaten eggs, 5 ozs, of flour and J4
teaspoonful of salt and J4 teaspoonful of
soda sifted together. Then add the whites
of the eggs beaten stiff. Bake 20 min-
utes in small tins.

ai. — Plain Layer Cake.
Cream J^ cupful of butter and i cup-
ful of sugar; then add 2 well-beaten
eggs. Sift lYi cupfuls of flour, J^ tea-
spoonful of soda, 2 teaspoonfuls of
cream of tartar, and add alternately
with yi cupful of milk. Bake in layers,
and use zr\^ filling preferred.

23. — Silver Loaf Cake.

Beat together >^ cupful of butter, i
cupful of sugar and i teaspoonful of
cream of tartar; add the well-beaten
whites of 3 eggs^ J^ cupful of water, 3
cupfuls of flour and lastly i teaspoonful
of soda dissolved in a little boiling
water ; flavor with almond extract. Pour
into buttered pans and bake quickly.

August

33.— Crold Loaf Cake.
The yolks of eggs left from the Silver
Cake described above may be used for
this; otherwise the ingredients and di-
rections are the same as for the preceding
recipe.

34. — ^Turkish Biscuits.

Rub V/i lbs. of butter into 2 lbs. of
flour, mix in lyi lbs, of sugar and 12
ozs. of chopped almonds ; stir in 5 beaten
eggs ; add l teaspoonful of vanilla ; turn
out on a floured board and roll out until
•4 inch thick; cut out in rounds, brush
over with white of egg, sprinkle the tops
with chopped pistacio nuts and bake in a
moderate oven until pale brown,

35. — Soft Spice Cake.
Dissolve I teaspoonful of soda in a
cupful of boiling water; add it to i cup-
ful of molasses, 2 tablespoonfuls of
melted butter, i teaspoonful of powdered
cinnamon, J4 teaspoonful each of salt
and mace, and 3 cupfuls of flour. Beat un-

August

til smooth and bake in gem pans in a
moderate oven.

26. — Sponge Meringues.

Cut stale sponge cake into squares
and lay bits of preserved fruit on top.
Cover the top and sides with meringue
and put them into a cool oven to dry out.

27. — Ginger Cakes No, i.

Mix I pint molasses and J4 cupful of
butter (or half butter and half lard).
When the butter is melted add i cupful of
milk, I tablespoonful of ground ginger,
j/i teaspoonful of salt and 2 cupfuls of
flour, mixed with i scant teaspoonful of
soda and j4 teaspoonful of baking pow-
der. Mix well and add enough more flour
to make a rather stiff dough. Roll out,
cut with a scalloped cutter^ and bake on
greased pans in a hot oven.

28. — Molasses Fruit Cake.

Mix together 2 eggs, i cupful of mo-
lasses, }i cupful of butter and lard mix-
ed, I cupful of strong cold coffee, i cup-

114

August

ful of brown sugar, i cupful of currants,

1 cupful of seeded raisins, ^ cupful of
citron, I tablespoonful of ground cloves,

2 even teaspoonfuls of baking soda dis-
solved in hot water and sufficient flour to
make a stiff batter. Bake in a moderate
oven.

29. — Snow Cake.

With I lb. of arrowroot mix J^ lb. of
powdered sugar, j/i lb. of butter, and
the whites of 6 eggs ; flavor with lemon
or almond. Beat the butter to a cream
and stir in the arrowroot and sugar
gradually; beat well, add the whites of
the eggs beaten stiff, and beat well for
20 minutes; add the flavoring. Bake in
a moderate oven for an hour or longer.

30. — Spanish Wine Cakes.

Cream 6 ozs. of butter with J^ lb. of
powdered sugar, then add by degrees 5
eggs and J/2 pint of sherry; when well
mixed, add j4 lb. of self-raising flour and
J4 lb. of corn meal. Put this batter into
square shallow tins and bake in a moder-
ns ^^^

August

ate oven. When cold, ice with water
icing.

31. — Cocoanut Ginger Snaps.

Boil I qt. of molasses for 20 min-
utes ; add i teaspoonful of soda, i cupful
of lard, 2 teaspoonfuls of ginger and
sufficient flour to roll out very thin.
Sprinkle the dough with desiccated co-
coanut, roll again, cut in squares and
bake in a quick oven.

SEPTEMBER

I. — ^Peach Layer Cake.

Cake: Use recipe given for Jan. 2d.

Filling: Put as many peaches as are
required through a vegetable press,
sweeten the pulp and spread thickly be-
tween the layers. Cover the top of cake
with cream beaten stiff and slightly
sweetened.

2. — Cocoa Sponge Cake.

Take 3 eggs, ij4 cupfuls of sugar, J4
cupful of cold water, i teaspoonful of
vanilla extract, i^ cupfuls of flour, J4
cupful of cocoa, 2 teaspoonfuls of baking
powder, and i teaspoonful of ground cin-
namon. Beat the yolks of the eggs light,
add the water, vanilla and sugar; beat
again thoroughly, then add the flour,
with which the baking powder, cocoa and
cinnamon have been sifted; lastly fold

117

Scptctnbtf

in the stiffly beaten whites of the eggs.
Bake in a rather quick oven 25 minutes.

3. — Chocolate Comfits.

The whites of 6 eggs, i J4 cupfuls each
of sugar and grated chocolate, i^ cup-
fuls of flour. Beat the eggs, add the
sugar and chocolate, then the flour
slowly ; drop from a spoon upon buttered
paper and bake in a moderate oven.

4. — ^Princess Cookies.

The whites of 2 eggs, i cupful of milk,
I cupful of sugar, ^ cupful of butter, 2
teaspoonfuls of baking powder, flavor
with vanilla, flour enough for a thick
batter; beat well, drop by teaspoonfuls
into buttered pans and bake quickly.

5. — ^Apple Jelly Cake.

Put together 2 tablespoonfuls of but-
ter and I cupful of sugar; add i well
beaten tgg, 2 cupfuls of flour in which 2
teaspoonfuls of baking powder have been
sifted, and i cupful of milk, adding the

118

Scptctnbcf

flour and milk alternately a little at a
time. Bake in a large, shallow pan.

Jelly: Cook 2 large apples until soft,
add I cupful of sugar, the well-beaten
yolk of I ^gg, the juice and rind of i
lemon, and cook for about 5 minutes;
spread on the cake while warm.

6. — Molasses Cookies.

Stir together i cupful of butter, 2 cup-
fuls of molasses, i teaspoonful of cloves,
I tablespoon ful of ginger, yi teaspoonful
of soda, flour enough to make a soft
dough; drop by teaspoonfuls on greased
tins and bake in a good oven.

7. — Coffee Cake.

Measure out J^ cupful of lard or but-
ter, iy2 cupfuls of sugar, J^ cupful of
molasses, 4 cupfuls of flour, ij^ cupfuls
of strong coflFee, % cupful of stoned and
chopped raisins, i teaspoonful of soda, J4
teaspoonful of salt and i teaspoonful
each of cloves, cinnamon and grated nut-
meg. Beat the lard and sugar together,

119

Scptcfiibcf

sift the spices and floiir together, put
the soda in the molasses, then mix the
batter in the usual way. Bake in a slow
oven. This cake is better if kept for a
few days before eating.

8. — Almond Cones.

Make a meringue with the whites of 4
eggs and i lb. of powdered sugar; mix
with this I lb. of finely chopped almonds.
Form into small cones^ place on pans,
two inches apart, and bake in a very hot
oven.

9. — Chocolate Cakes.

Use J4 lb. of sugar, J4 lb. of grated
sweet chocolate, yi lb. of flour, 3 eggs,
% lb. of almonds, blanched and cut
lengthwise; mix all together, adding the
beaten eggs last. Knead thoroughly,
dressing with a little flour to prevent
sticking; roll out (not too thin), and
cut with a fancy cutter; bake in a mod-
erate oven oh baking sheets, which have
first been rubbed with sweet oil.

120

September

10. — Marshmallow Cake.

Make three layers of Chocolate Loaf
Cake (see recipe for June 22A) and fill
with the following:

Filling: Boil ij^ cupfuls of sugar
with J^ cupful of boiling water until it
spins a thread; pour it gradually upon
the beaten whites of 2 eggs ; then add J4
lb. of marshmallows cut into tiny pieces
and melted with 2 tablespoonfuls of boil-
ing water over a kettle of hot water ; add
J/2 teaspoonful of vanilla and beat until
cold. Spread oh the layers, and decorate
the top with marsh mallows cut in half.

II. — ^Velvet Sponge Cake.

Beat the yolks of 6 eggs until light;
gradually add 2 cupfuls of sugar beating
constantly, then very slowly i cupful of
boiling water; add 2}^ cupfuls of flour
containing 2 level tablespoonfuls of bak-
ing powder, and last of all the well beaten
whites of 3 eggs and i teaspoonful of
lemon extract. Bake in two loaves.

121

September

la. — Imperial Cookies.
Rub together i quart of sifted flour
and J4 cupful of butter ; then add 2 cup-
fuls of sugar, i cupful of cleaned cur-
rants, a little chopped orange peel, the
grated rind of a lemon and 4 well-beaten
eggs. Put upon a buttered sheet pan by
teaspoonfuls and with a fork pick the
dough to make a rough surface ; bake in
a moderate oven.

13. — ^Walnut Cookies.
Cream I cupful of butter with lyi
cupfuls of sugar; add 3 beaten eggs.
Put 2 cupfuls of chopped walnut meats
into I cupful of flour and add this to the
batter. Sift i teaspoon ful of baking
powder and 15^ cupfuls of flour together
and add the last thing. Drop by spoon-
fuls on buttered tins, dust with granu-
lated sugar and put a whole walnut meat
on each one. Bake in a moderate oven.

. — Mocha Cake.

ler until light the yolks of
ozs. of sugar with a flavor-

September

ing of vanilla. Beat the whites stiff and
add part of them with 5 ozs. of flour to
(he yolks and sugar ; mix well and then
add the rest of the whites. By degrees
pour in 2J/2 ozs. of melted butter and
mix it in lightly. Butter and flour a
deep round cake pan and pour the mix-
ture in. Bake in a moderate oven.

Filling: Bring to a boil ^A pint of
milk and pour part of it over 2 egg yolks
and I ^ ozs. of sugar ; beat well, then add
the rest of the milk and i large cupful of
very strong coffee. Put it on the fire,
stiring constantly until it boils. Remove
it and stir it until it is half cold, then
strain and add 7 ozs. of butter cut into
little bits ; turn with a whip until well
melted. Cut the cake in half when cold
and spread the filling inside and on tc^.

15. — Oatmeal Cookies.

Use 3 cupfuls of flour, 3 cupfuls of
oatmeal, ij4 cupfuls of s
of butter, a pinch of salt,
of baking powder. Mix v

September

having the dough stiff enough to roll
thin, sprinkle with currants if desired ;
cut out and bake quickly.

i6. — Buns.
Dissolve I cake of yeast in I pL of
lukewarm water, add flour to make a
moderately stiff sponge, and let it rise
until it begins to drop (about 2 hours).
Rub together % lb. of butter, % lb. of
sugar, 2 eggs, i cupful of warm milk,
and a little salt, and add this to the
sponge; let it rise an hour, then mold,
put it into pans and let rise again and
bake ; rub the tops over with sugar and
water and sprinkle with chopped al-
monds before the buns arc quite done.

17. — Peach Puffs.
Crush several large, ripe peaches with
a little powdered sugar; cut puff paste
into squares, put some of the peaches in
the center of each, then close the paste
neatly around it. Bake in a quick oven,
and sprinkle with sugar just before serv-
ing.

September

t8. — Chocolate Cookies.

Beat to a cream yi cupful of butter
and I tablespoonful of lard. Gradually
beat into this i cupful of sugar; then add
J4 teaspoonful of salt, i teaspoonful of
cinnamon and 2 ozs, of chocolate melted.
Now add i well-beaten egg, yi teaspoon-
ful of soda dissolved in 2 table spoonfuls
of milk, and stir in about 2j4 cupfuls of
flour. Roll thin and cut into round cakes ;
bake in a quick oven. Use as little flour
as possible.

ig. — Balmoral Cakes.

Mix yi lb. of ground sweet almonds,
}4 lb. of walnut meal, and i>4 pounds of
powdered sugar t<^ether, then add the
whites of 4 eggs by degrees; flavor with
a little essence of vanilla; work this paste
well, then form into small round balls,
which slightly flatten. Bake on greased
baking sheets in a moderate oven.
30. — ^French Cream Layer Cake.

Cake: Cream y^ cupful of butter;
add gradually i cupful of sugar, 2 well-

-=Q

Scpictnbtf

beaten eggs, J/2 cupful of milk and ij^
cupfuls of flour with 2^ teaspoonfuls of
baking powder sifted in. Bake in layer
cake tins.

Filling: Three-fourths cupful of thick
cream, % cupful of milk, J4 cupful of
powdered sugar and the white of i egg ;
flavor with vanilla and beat stti¥ with an
egg beater.

ai. — Ice Cream Cake No. 2.
Cream i cupful of butter and add to
it gradually ij^ cupfuls of sugar. Break
enough eggs into a cup to fill it and add
them, two at a time unbeaten to the but-
ter and sugar, beating well each time;
then add in small quantities, alternately,
I cupful of milk and 4 cupfuls of flour
sifted with i teaspoonful of soda, 3 tea-
spoonfuls of cream of tartar and J4 t^a-

, spoonful of mace ; lastly add i teaspoon-
ful of vanilla. Bake in a round tube pan

I and ice with white icing.

22, — Graham Wafers.
Beat 14 cupful of butter to a cream;

September

add ^adually i cupful of granulated
sugar and the unbeaten white of i egg ;
beat hard for lo minutes. Dissolve J^
teaspooniul of soda in 8 tablespoonfuls
of warm water and add this to the mix-
ture; then stir in gradually i qt. of
graham meal. Knead until smooth, roll
thin and cut into squares or rounds.
Sprinkle the tt^) with chopped peanuts
if desired and bake in a slow oven.

33. — Swiss Cakea,
Mix 3^ lb, of ground sweet almonds
with 3 lbs. of powdered sugar, flavor
with essence of lemon and a little orange-
flower water, make into a stiff paste with
sufficient whites of eggs, work this paste
well and make Into small round balls.
Roll in coarse sugar and bake on paper
in a cool oven.

34. — ^Jam Buns.

Scald 5 cupfuls of milk; when cool,
add I teaspoonful of salt, I yeast cake,
and enough flour to make a drop batter.
Beat well and set aside to rise. Cream

Scptctnbcf

together i lb. of butter and i lb. of sugar
and stir it into the sponge when light ;
add more flour to make a soft dough and
let it rise again. Make up into small
round buns, cut a slit in the bottom of
each, work in a teaspoonful of jam, pinch
the cut together and place the buns on
greased tins, cut side down. When
light, bake in a hot oven, and brush over
with sugar and water or beaten tgg while
still warm.

25. — Spanish Cakes.

Take equal weight in butter, sugar,
eggs and pastry flour; cream the butter,
add the sugar, cream again, add the
beaten eggs, then the flour, flavor with
almond extract, and beat steadily for
half an hour. Grease shallow tins, dust
them with flour, put the mixture on the
tins in little heaps, press a candied cherry
into the center of each and bake in a
moderate oven.

26.— Plain Loaf Cake.

Beat together 3/2 cupful of mixed but-

128

September

ter and lard, i cupful of sugar, the
beaten yolks of 2 eggs (or i entire tgg),
Yi cupful of water, 3 cupfuls of flour, 2
teaspoonfuls of baking powder, and a
flavoring of almond extract. Bake
quickly.

a7.---Ginger Cakes No. 2.

• (Cheap but good.)

Cream Yz cupful of butter with i cup-
ful of brown sugar; add 3 well-beaten
eggs, 2 tablespoonfuls of ground ginger,
Yz cupful of milk, Y^ teaspoonful of
baking powder, and enough flour to make
a stiff dough. Roll out and cut with a
round cutter; lay on greased pans and
bake in a hot oven.

38. — Cake in Large Quantity for Party.

Have a large stone pot washed and
dried; into it put 6 eggs, 2 large table-
spoonfuls of butter and lard mixed, and
4 cupfuls of sugar. Beat well with a
wire potato masher; when foamy, add
alternately, in small quantities, 2 cupfuls

129

Scplenibcf

of cold water and 6 cupfuls of flour into
which have been sifted 2 heaping tea-
spoonfuls of baking powder. Beat well
and turn out into greased pans. If
wanted for little cakes use dripping pans
and when cold cut into squares or dia-
monds and ice with different colors. If
large cakes are wanted divide the batter,
adding chocolate to one portion, cocoanut
to another and using orange filling or
jelly for layer cakes.

29. — Shellbark Kisses.

Use I lb. of powdered sugar, the well-
beaten whites of 5 eggs and i lb. of chop-
ped nuts. Mix as for kisses and bake
slowly.

30. — Sponge Shells.

Whisk the yolks of 10 and the whites
of 4 eggs with I lb. of powdered sugar
to a stiff batter, then add lightly ^ lb.
of sifted flour and i teaspoonful of
orange-flower water. Put this batter into
shell shaped moulds, buttered and dusted
with sugar. Bake in a moderate oven.

130

OCTOBER

I. — Apple Jelly Layer Cake.

Cake: Use 2 tablespoonfuls of butter,
I cupful of sugar, i cupful of sweet milk,
I cggj 2 cupfuls of flour, 2 teaspoonfuls
of baking powder. Bake in layers.

Filling: Cook 2 large apples un-
til soft; then add I cupful of sugar, the
well-beaten yolk of i egg and the juice
and rind of i lemon. Beat smooth and
spread between the layers.

2. — Chocolate Puffs.

Put into a saucepan i cupful of flour,
I cupful of water, and yi cupful of but-
ter ; stir well letting it boil for a few min-
utes; take from the fire and beat into it
I oz. of melted chocolate and 3 eggs,
adding one at a time. Put the batter on
a cake tin in spoonfuls and bake. When
done cut off the tops and fill the cakes
when cold with sweetened whipped
cream.

131

October

3. — ^Mahogany Cake.

Use lyi cupfuls of sugar, ^ cupful of
butter, 3 eggs, i cupful of sweet milk, i
level teaspoonful of soda dissolved in
half of the milk, ^ cupful of grated
chocolate boiled in the balance of the
milk. After the chocolate and milk
have cooled, stir them into the cake, add-
ing 2 cupfuls of flour and flavoring with
I teaspoonful of vanilla. Bake in a mod-
erate oven.

4. — Regina Cookies.

Use J4 cupful of butter, i cupful of
sugar, yi cupful of sour milk, ^2 tea-
spoonful of soda, flour enough to roll.
Roll out, cut in fancy shapes, sprinkle
with cocoanut and bake quickly.

5. — Lemon Jumbles.

Mix together i cupful of sugar, j4
cupful of butter, i eggy 3 teaspoonfuls of
milk, I teaspoonful of baking powder,
the juice of 2 lemons and the grated
rind of i added the last thing. After
mixing well, add flour enough to roll

132

October

out ; cut with a ring cutter and bake in a
quick oven.

6. — Beaten Cream Layer Cake.

Cafe^; Beat together J/^ cupful of but-
ter, I cupful of sugar, 2 cupfuls of flour,
I teaspoonful of vanilla, 2 teaspoonfuls of
baking powder, ^ cupful of milk; then
cut in the well-beaten whites of 3 eggs.
Bake in layers.

Filling: Beat thick cream very
stiflF, adding powdered sugar to taste, a
little at a time. When the cake is cold
put the cream between layers.

7.— Raisin Pin- Wheels.

Sift 2 cupfuls of flour into a bowl ;
add ^ teaspoonful of salt, Ij4 table-
spoonfuls of sugar, and i teaspoonful of
baking powder; rub into this J/2 table-
spoonful of butter or lard, and when well
mixed add J4 cupful of milk. Roll out
into a long, thin sheet, sprinkle with
chopped nuts and raisins, roll up tightly,
slice down into pieces 2 inches thick, and
place them in a baking pan. Put over

133

Octoi>er

the top 34 cupful of sugar and l table-
spoonful of butter cut into bits. Bake in
a quick oven.

8.— Nut Wafers.

Mix together y2 lb. of brown sugar,
}4 lb. of ground English walnuts, 3 even
tablespoonfuls of flour, J4 teaspoonful of
baking powder and a pinch of salt. After
mixing well, drop the batter by teaspoon-
fuls on buttered pans and bake in a slow
oven.

9. — Sweet Pretzels.

Use I lb. of sugar, 5 ozs. of flour, ;
few drops of oil of citron, the whites of 4
eggs. Beat the whites slightly, stir in
the sugar, flour and oil of citron, and mix
well. Form into small pretzels (this
quantity will make about ninety), place
them on greased and floured tin baking
sheets, let them dry near the stove and
bake in a moderate oven. Beat the
whites of 2 eggs and 5 ozs. of sugar to a
froth, dip the warm pretels into this
and let them dry slowly.

184

October

lo. — Soft Chocolate Cake.

Cream yi cupful of butter and add
gradually ij^ cupfuls of sugar, the
beaten yolks of 4 eggs, 4 ozs. of choco-
late melted and mixed with 5 tablespoon-
fuls of hot water, i cupful of milk, and
i}i cupfuls of flour containing 2 tea-
spoonfuls (level) of baking powder and
I teaspoonful of cinnamon ; the last thing
add the well-beaten whites of the eggs,
and I teaspoonful of vanilla. Bake about
40 minutes in a large shallow pan.

1 1. — Springerlen.

Beat 4 eggs separately until light and
then beat together; add in small quanti-
ties I lb. of powdered sugar, beating all
the while; then add gradually i lb. of
flour sifted with 2 teaspoonfuls of baking
powder, and a flavor of lemon. Knead
well and set away for several hours to
rise. Then roll an eighth of an inch thick,
dust with flour, and press down the
wooden mold (made for the purpose)
very hard, so as to leave a good impres-

135

Odobef

sion of the figures. Cut the cakes apart,
sprinkle with anise seed, put them on a
floured board for a day, then bake until
a light brown. These molds can be pur-
chased at all large hardware stores.

12. — English Tea Cakes.

Take 2 cupfuls of flour, 2 teaspoonfuls
of baking powder, sifted with the flour,
I heaping tablespoonful of butter, 2 of
fine sugar, a little candied orange peel
chopped fine, a few currants and chopped
raisins, and mix all together. Beat 2
eggs with 2 tablespoonfuls of milk, add
this to the dough and bake in rings.

13. — Apricot Shortcake.

Bake a 4-egg sponge cake in a large
shallow pan, cut it into pieces about 3
inches square. Take a can of apricots,
heat them, put them through a vegetable
press, and spread this pulp between two
pieces of the cake. Ice with white frost-
ing.

186

October

14. — Sunshine Squares.

Beat 5 eggs and i cupful of sugar to-
gether for fifteen minutes; then add i
cupful of flour, stirring it in carefully,
and I teaspoonful of vanilla. Bake in a
square pan, cut into squares and ice all
over. The white of one of the eggs may
be saved for the icing.

25.— Cheap Fruit Cake.

Mix together i cupful of dark mo-
lasses, J4 cupful of brown sugar, J4 cup-
ful of butter, i cupful of hot water, i
dessertspoonful of soda, 2 cupfuls of
flour, I dessertspoonful of spices, and
add currants, citron and raisins to your
liking; bake in a quick oven.

z6.— -White Layer Cake.

Use J4 cupful of butter, ij^ cupfuls of
granulated sugar, yi cupful of sweet
milk, 2 cupfuls of flour, the whites of 6
^SS^f y^ teaspoonful of vanilla, Yi tea-
spoonful of lemon juice, 6 drops of bitter
almond, i teaspoonful of baking powder.

13T

October

Bake in layers and put together with
white icing.

17. — Dayton Cake.

One cupful of sugar, i cupful of but-
ter, 5 eggs, I cupful of milk, 2 teaspoon-
fuls of extract, 2 teaspoonfuls of baking
powder, 3J/$ cupfuls of flour.

18. — Sugar Gingerbread.

With J4 cupful of butter mix i J4 cup-
fuls of sugar, J4 cupful of cream, 2 tea-
spoonfuls of ginger, i scant teaspoonful
of soda, and enough flour to make a soft
batter. Pour into square pans and bake
in a quick oven.

19. — ^White House Cakes.

Whisk the whites of 9 eggs to a solid
froth, then add ^ lb. of sugar and 5 ozs.
of corn flour into which you have previ-
ously mixed a teaspoonful of cream of
tartar and the like quantity of soda,
flavor with essence of almonds, put into
well buttered shallow tins, and bake in a
moderate oven ; when cold, ice with pink

138

Odoher

water icing, and pipe with stiff white
icing.

20. — Coffee Cream Layer Cake.

Cake: Use recipe given for Sept. 20th.

Filling: Mix together i scant cupful
of sugar, J^ cupful of flour, }i tea-
spoonful of soda; add 2 slightly-beaten
eggs, and 4 teaspoonfuls of strong coffee.
Mix together and gradually pour into this
2 cupfuls of scalded milk, stirring until
it thickens; cool and put between the
layers of cake.

21. — Soft Gingerbread.

Take i cupful of molasses into which
put I teaspoonful of soda ; mix with this
I cupful of lard and i cupful of sugar
beaten together, i tgg, i cupful of sour
milk, 3 cupfuls of flour into which sift
34 teaspoonful of salt and 2 tablespoon-
fuls of ginger. Bake quickly.

22.— Almond Wafers.

Add gradually 2 cupfuls of granulated
sugar to I cupful of almond paste. Dis-

October

solve yi a level teaspoonfiil of soda in
l^ pint of sweet milk; add this and lo
drops of bitter almond flavoring; then
work in i quart of sifted pastry flour.
Turn baking pans upside down, and
wipe well the bottoms ; brush them light-
ly with butter and put the cake mixture
over just as thin as possible. Run them
into a moderate oven and bake until
slightly brown. While still very hot cut
them down through the middle length-
wise and once across ; then loosen quickly
with a thin knife, and roll each square
over a pencil. To be perfect the mixture
must be spread as thin as tissue paper on
the pan, and the rolling quickly done.

33.— Pork Cake.
Dissolve yi teaspoonful of soda in i
tablespoonful of boiling water and add
it to I cupful of molasses ; then add i
cupful of milk, i cupful of fat pork
chopped fine, 4 cupfuls of flour, i cup-
ful of floured seeded raisins, and J/^

Odobee

teaspoonful of salt. Beat well and bake
in 3 moderate oven one hour.

34. — Alexandra Layer Cake.

Make a layer cake mixture and bake in
three layers; when cool, fill with the fol-
lowing :

FUling: Put i cupful of granulated
sugar and l}4 cupfuls of cream into a
small saucepan. Stir over a slow £re un
til the sugar is dissolved, then boil with-
out stirring for 5 minutes. Take from
the fire, let it stand for 5 minutes, add ]/i
cupful of chopped nuts, and stir until the
mixture thickens. Spread on the cake at
once.

35.— Sunshine Cake.

Beat the yolks of 4 eggs very light ;
add gradually Ij4 cupfuls of powdered
sugar. Beat the whites of 7 eggs to a
stiff dry froth; add ^ of them to the
yolks and sugar. Stir in lightly i cupful
of pastry flour (sift five times before
measuring and add i teaspoonful of

October

\\^'

cream of tartar), then cut in the re-
mainder of the whites of the eggs. Add
I teaspoonful of vanilla, turn into un-
greased molds and bake for 45 minutes
in a moderate oven.

26. — Orange Loaf Cake.

Cream yi cupful of butter with i cup-
ful of sugar ; add the well-beaten yolks of
3 eggs, J4 teaspoonful of salt, and the
grated rind of J^ orange. Beat in alter-
nately yi cupful of strained orange juice
and lyi cupfuls of sifted flour, adding
I heaping teaspoonful of baking powder
and the well-beaten whites of the eggs.
Bake in a loaf and when cold ice with
orange icing.

27. — ^Violets.

Bake a cup cake and when cold cut
into diamonds and ice with violet icing.
On top of each piece place a candied
violet and a thin strip of angelica for a
stem. In making 'the icing color with
Burnett's violet vegetable paste.

142

October

28. — Cinnamon Cookies.

Beat 2 eggs until light ; add a pinch of
salt, I cupful of sug^r (beating until
smooth), and in small quantities, alter-
nately, I cupful of sour cream, 2 small
cupfuls of flour, and Y^ teaspoonful of
soda dissolved in a little boiling water.
Mix soft and roll thin, sprinkling sugar
and cinnamon on top after they are cut
out. Put them on greased pans and bake
in a quick oven.

29. — Romeo Cake.

Rub I tablespoonful of butter with i
cupful of powdered sugar ; add the yolks
of 5 eggs, 4 tablespoonfuls of milk, J4
cupful of 'melted chocolate, and i cupful
of flour to which has been added i tea-
spoonful of baking powder. Bake in
jelly tins and spread with white icing.
This is an excellent way to use the left
over yolks of eggs.

30. — ^Albany Cakes.

Mix I lb. of corn flour with J^ lb. of

143

October

powdered sugar, make into a stiff paste
witli yolk of egg, flavor with essence of
vanilla. Roll out thin, and cut with a
small oval cutter. Bake on greased tins
in a slow oven.

31. — English Ix)af.
Take i cupful of bread dough that has
had the second raising; cream J/^ cupful
of butter, adding i well-beaten egg, and
work them into the dough; add J^ tea-
spoonful of cinnamon, J4 teaspoonful of
nutmeg, J^ teaspoonful of soda dis-
solved in a little milk, and J4 cupful of
seeded and chopped raisins. Knead for
TWO minutes, make into a loaf or rolls. lei
stand for half an hour, and bake in a
moderate oven.

NOVEMBER

I. — ^Jcliy Layer Cake.

Cake: J^ cupful of butter, i cupful of
sugar, 3 eggs, >4 cupful of milk, 2 cup-
fuls of flour, 2 teaspoonfuls of baking
powder, i teaspoonful of vanilla.

Spread currant jelly between the lay-
ers.

2. — Chocolate Crullers.

Beat to a cream J4 cupful of sugar
and 2 tablespoonfuls of butter ; add grad-
ually to this the well-beaten yolks of 3
^ggs, I J4 cupfuls more of sugar, i cupful
of sour milk, i teaspoonful of vanilla, 2
ozs. of chocolate grated and melted over
hot water, ^ teaspoonful of soda dis-
solved in yi teaspoonful of boiling water,
the whites of the eggs whipped to a stiff
froth, and sufficient sifted flour to make

145

November

a soft dough. Roll out and cut in any
shape desired ; fry in hot fat.

3. — Black Bread Cake.

Measure out i cupful of butter, i cup-
ful of sugar, 5 cupfuls of flour, ij4 cup-
fuls of milk, 3 eggs, J/$ teaspoonful each
of nutmeg and cinnamon, % teaspoonful
of ground cloves, ^ lb. of chopped rais-
ins, 34 lb- of sliced citron, ^ teaspoonful
of salt and ^ of a yeast cake. Scald
the milk, pour it over 2 tablespoonfuls of
the sugar and the same quantity of but-
ter; when lukewarm add the yeast, dis-
solved in a little warm water, and enough
of the flour to make a drop batter. Beat
well and set in a pan of warm water until
light. Then add the rest of the butter,
sugar and eggs beaten well together and
let stand until light again. Stir in the
rest of the flour, spices, salt and fruit,
divide into two loaf pans, let rise again,
and bake in a slow oven.

4. — Cocoanut Cake.
Take 2 eggs, 2 tablespoonfuls of but-

140

November

ter, I cupful of sugar, J4 cupful of milk,
2 cupfuls of flour, 2 cupfuls of cocoanut
soaked in the milk, and 2 teaspoonfuls of
baking powder. Mix in the usual way
and bake in a loaf.

5. — Mary's One-Egg Jumbles.

Rub I cupful of sugar with i cupful of
butter; add J4 cupful of sour cream^ i
^^^y I teaspoon ful of soda dissolved in
hot water, grated nutmeg to taste, and
flour enough for a soft dough. Have
ready a pan lined with buttered paper;
with a spoon form rings of the dough,
leaving a hole in the middle, bake quick-
ly, and sift over with powdered sugar
while still hot.

6. — Mock Cream Cake.

Mix together i tablespoonful of but-
ter, I cupful of sugar, i teaspoonful of
flavoring, 2 cupfuls of flour, i cupful of
milk, and i teaspoonful of baking pow-
der. Bake in layers and fill with the fol-
lowing :

Mock cream Ming: Take i large ap-

147

November

pit, peel and grate it fine; add i cupful
of sugar, the beaten white of i egg, and a
flavoring of vanilla, beating all together.
This filling is easily and quickly made.

7. — Hartford Election Cake No. 2.

Cream lyi cupfuls of butter with 2
cupfuls of sugar ; add the yolks of 3 eggs
well beaten; sift 3 cupfuls of flour and
put aside J^ cupful of it to flour the fruit
with ; sift 3 level teaspoonfuls of baking
powder into the balance of the flour and
mix with the batter; then slowly add 2
cupfuls of stoned raisins, i cupful of cur-
rants, lyi cupfuls of shaved citron, J4
cupful of lemon peel chopped fine, J4 cup-
ful of shaved blanched almonds, a small
J/2 teaspoon ful of vanilla, and the same of
bitter almond flavoring. Stir in the well-
beaten whites of the eggs just before
adding the fruit. Bake in 2 bread pans
1J/2 hours.

8. — ^Angelus Cookies.

Take 2 cupfuls of molasses, i cupful
of sweet milk, i cupful of butter„ I table-

148

NovemBer

spoonful of ginger, arid 4 teaspoonfuls
of soda. Mix soft with flour and let
stand over night. In the morning roll
out and bake in a quick oven.

9. — ^Albert Cakes.

The yolks of 6 eggs, the white of i, 5
ozs. of sugar, 5^ ozs. of blanched and
finely chopped almonds, 3 ozs. of flour,
I oz. of chopped orange peel, J^ tea-
spoonful of cinnamon, a pinch of cloves,
and the grated rind of half a lemon.
Beat the yolks until light, stir in the rest
of the ingredients, the beaten white of
egg last, and bake in patties in a moder-
ate oven.

As this recipe requires yolks of eggs,
it can well be made after angels' food or
other cake requiring only the whites.

ID. — Chocolate Cream Puffs.

Put ^2 cupful of butter and i cupful
of hot water on to boil. When boiling,
stir in i cupful of flour, stirring until it
thickens and leaves the sides of the pan.
Take it from the fire, and add 4 unbeaten

149

Na%>ember

^gg% one at a time, beating hard after
each one is added. Drop this mixture
by spoonfuls on a buttered baking sheet.
Bake in a hot oven half an hour. When
cool cut open and fill.

Filling: Beat rich cream until stiff,
flavor with melted chocolate and a little
vanilla, adding a few grains of salt and
a little sugar.

II. — Cocoanut Cakes.

Cream together J4 cupful of butter and
i^ cupfuls of sugar. Sift into 234 cup-
fuls of flour I teaspoon ful of soda and ^
teaspoonful of cream of tartar. Sift again
and add to the butter and sugar alter-
nately with y2 cupful of milk; then add
I teaspoonful of lemon juice and the
well-beaten whites of 5 eggs. Bake in a
square shallow pan. When cold, cut into
small squares, frost with white frosting
and sprinkle thickly with cocoanut.

12. — Yeast Fruit Cake.

Scald I cupful of milk and dissolve in
it I tablespoonful of butter, i tablespoon-

150

November

ful of sugar, and ^ teaspoonful of salt.
When blood warm, add i yeast cake, dis-
solved in a little warm water, and suf-
ficient flour to make a thick batter. Beat
smooth and set aside until light. Beat
together 3 eggs, 2 cupfuls of sugar, and
Yz cupful of butter, add these to the bat-
ter, beat again, and set a second time to
rise. When light, add i cupful of seeded
raisins, J^ cupful of chopped citron, ^
cupful of chopped nuts, i teaspoonful of
vanilla, and enough flour to make a thick
batter. Put into greased loaf pans, let
stand until light, and bake in a moderate
oven.

13. — Breakfast Cakes.

Rub together i scant cupful of butter
and 2 cupfuls of sugar, and add to them
the beaten yolks of 3 eggs, J4 cupful of
milk, I teaspoonful of grated nutmeg,
and the Whites of 3 eggs, beaten stiff, al-
ternately with 3 cupfuls of flour into
which has been sifted 2 teaspoonfuls of
baking powder. At the last put in i cup-

151

November

ful of currants, which have been washed,
dried, and dredged with flour. Bake in
small pans, and sprinkle with fine sugar
while the cakes are still warm.

14. — ^Yankee Fried Cakes.

With i>4 cupfuls of sugar mix a pinch
of salt, I grated nutmeg, 2 cupfuls of
thick milk, 2 even teaspoonfuls of baking
powder, and enough flour to make as
soft a dough as will roll out. Cut into
rounds and fry in hot fat.

15. — Hermit Cookies.

Mix together i cupful of butter, ij^
cupfuls of brown sugar, i cupful of
chopped raisins, i cupful of English wal-
nuts chopped fine, 1]/^ cupfuls of flour,
3 eggs, I teaspoonful each of cinnamon,
cloves, allspice and salt; dissolve i tea-
spoonful of soda in hot water and add
alternately with the flour. Drop the bat-
ter by spoonfuls upon greased sheet pans
and bake in a hot oven.

152

November

1 6. — Ginger Snaps No. i.

Boil together i pint of molasses and i
teacupful of butter. Let it stand until
cool ; then add 2 tablespoonfuls of ginger,

1 of soda, and just enough flour to roll
out. Roll very thin and bake in a quick
oven. If the cakes are desired very thin,
the soda may be omitted.

17. — English Walnut Cake.

With ij4 cupfuls of sugar, mix yi
cupful of butter ; add 2 cupfuls of flour,
^ cupful of milk, the whites of 4 eggs,
J4 teaspoonful of cream of tartar, J4
teaspoonful of soda, and i cupful of Eng-
lish walnut meats chopped very fine.
Bake in a loaf.

18. — Ginger Nuts.

Beat 2 eggs light and add i cupful of
brown sugar, i cupful of heated molasses,

2 teaspoonfuls of ginger, i teaspoonful
of soda, and flour enough to roll out,
but not very thin. Cut out with a very
small round cutter and bake in a quick
oven.

153

November

19. — ^Virginia Cakes.

Rub ^ pound of butter and y2 pound
of sugar into i pound of corn meal ; make
this into a paste with 2 eggs and a little
milk, flavoring with almond extract ; roll
in sheets a quarter of an inch thick and
cut with a diamond shaped cutter about 5
inches long by 3 inches wide, pinch the
edges like shortbread and bake.

20. — Eggless Cake.

Stir together ij4 cupfuls of sugar, J^
cupful of butter, i cupful of milk, 3 cup-
fuls of flour, 2 teaspoonfuls of baking
powder, i cupful of chopped raisins, well
floured, and spices to taste added the last
thing. Bake in a loaf or in gem pans.

21. — Hester's Gingerbread.

Cream ^ cupful of butter with J^
cupful of sugar ; add 2 well-beaten eggs,
I cupful of thick sour milk, i cupful of
molasses, 3 cupfuls of flour, i^ tea-
spoonfuls of soda mixed in the milk, i

154

November

teaspoonful of ginger, i teaspoonful of
cinnamon. Bake in a large shallow pan.

22. — Rose Wafers.

Add gradually 2 cupfuls of granulated
sugar to I cupful of butter. Dissolve J^
teaspoonful of soda in 3^ pint of sweet
milk, adding i teaspoonful of rose water
and a few drops of cochineal ; then add
gradually i quart of sifted pastry flour.
Turn large pans upside down, wipe the
bottoms clean^ brush them over with but-
ter, and put the mixture on as thinly as
possible. Bake in a moderate oven.
While still hot cut them into squares and
lift them off the pan carefully.

23. — ^Almond Cheese Cakes.

Mix 3 ozs. of ground sweet almonds
with y2 lb. of powdered sugar, % oz. of
ground bitter almonds, 2 eggs well-
beaten, and a few drops of essence of al-
monds. Put in patty pans lined with puff
paste, then bake.

155

November

34. — Eggless Spice Cake.
Dissolve I'/z teaspoonftils of baking
soda in a little hot water and add it to ^
cupful of molasses ; add ^ pint of thick
sour cream, ^ lb. of brown sugar, and
4J^ cupfuls of sifted flour. Beat well ;
add I heaping tablespoonful each of cin-
namon and allspice, and a few seeded
raisins if desired. Bake in a loaf in a
moderate oven.

25.— Lemon Layer Cake No. 2.

Cake: Make three layers of cake, using
recipe given under date of November
6th, and fill with the following:

Filling: 4 eggs beaten together, 2 cup-
fuls of sugatj and i small cupful of
water. Boil the sugar and water to-
gether until a syrup is formed ; then add
the grated rind and juice of 2 lemons,
then the eggs. Boil all tc^ether for 20
minutes, stirring well. When partly cool
spread between the layers of cake,

26. — Cocoanut Macaroons.

' ■ 1 of 6 eggs very stiff ;

November

gradually add Y^ lb. of powdered sugar,
beating until stiff enough to cut with a
knife ; then add in small quantities yi lb.
of grated cocoanuL Put the mixture by
small spoonfuls on greased pans, dust
with powdered sugar and bake in a slow

27. — Crullers Without Eggs.
Mix together i cupful of sugar, 6
tablespoonfuls of butter, 2 cupfuls of
sweet milk, 4 teaspoon fuls of baking
powder, and sufficient flour for dough to
roll out ; flavor with vanilla. Roll out, cut
in round rings, and fry in hot fat.

38.— Seed Cake.
Beat together i cupful of sugar, 2 eggs,
and ^ cupful of butter ; add Yi cupful
of milk and 2 cupfuls of flour sifted with
2 teaspoonfuls of baking powder ; stir in
I tablespoonful of caraway seeds and
flavor with nutmeg. Bake in a loaf or in
gem pans.

November

29. — ^Minnehaha Cake.

Cake: Cream i cupful of butter with
Ij4 cupfuls of powdered sugar; add ^
cupful of milk, 2j4 cupfuls of flour, ^
cupful of chopped walnut meats, 2 eggs
and 2 teaspoonfuls of baking powder.
Bake in layer cake tins.

Filling: i cupful of sugar, J^ cupful
of boiling water; boil until it strings.
Have the white of i egg beaten stiff,
pour the boiled sugar over it and beat
until cold ; then add J4 cupful of seeded
raisins. Spread on the cake while warm
and pile the layers one on top of the
other.

30. — Cider Cake.

Beat together i cupful of butter, 2 cup-
fuls of sugar, 3 eggs, whites and yolks
beaten separately, % cupful of sweet
cider, 4 cupfuls of flour, i even teaspoon-
ful of soda, I teaspoonful of spice. Bake
in shallow pans.

158

VECEMBER

I. — Maple Sugar Layer Cake.
Cake: Use recipe given for January

2d.

Filling: I cupful of maple sugar, i
cupful of white sugar, ^4 cupful of water ;
boil until it will form in stiff drops when
dropped into cold water; when cool add
the well-beaten whites of 2 eggs.

2. — Chocolate Gingerbread.

Put into a large bowl i cupful of mo-
lasses, y2 cupful of sour milk or cream,
2 teaspoonfuls of ginger, i teaspoonful of
cinnamon and J4 teaspoonful of salt.
Dissolve I teaspoonful of soda in i tea-
spoonful of hot water; add this and 2
tablespoonfuls of melted butter to the
mixture. Now add 2 cupfuls of sifted
flour and 2 ozs. of grated chocolate and

159

December

I tablespoonful of butter melted to-
gether. Pour the mixture into ivell
greased deep pans and bake in a moder-
ate oven for 20 minutes.

3. — ^Apple Cake.

Cake: i cupful of sugar, i heaping
tablespoonful of butter, i cupful of flour,
r teaspoonful of baking powder ; bake in
four layers. When cool, spread apple
filling between.

Filling : Pare and grate I sour apple,
add I cupful of sugar and the grated
rind and juice of I lemon ; boil tc^ether
for 5 minutes.

4. — Cocoanut Cookies.

Stir together i cupful of butter, 2 cup-
ful s of sugar, 2 cupfuls of shredded
cocoanut, 2 ^gs, flour enough to make a
stiff batter, and I teaspoonful of soda;
drop on buttered paper, press a blanched
almond into the top of each, and bake
quickly.

December

5. — Cheap Sponge Cake.
Mix carefully i cupful of powdered

sugar, 3 eggs, and i cupful of flour into
which has been sifted i teaspoonful of
baking powder; flavor with the juice of
half a lemon. Bake in shallow pans for
20 minutes.

6.— Custard Cake.
Beat together i cupful of sugar, 3
eg&s, whites and yolks beaten separately,
ij^ cupfuls of flour, I teaspoonful of
baking powder, and 2 tablespoonfuls of
cold water added to the beaten whites ;
flavor to taste ; bake in a quick oven.

7.— M

Beat J^ cupful of butter until soft;
heat slightly i cupful of molasses ; add to
it the butter and i cupful of boiling
water ; take from the fire and add J^ tea-
spoonful of soda, I tablespoonful of
ginger, I teaspoonful of cinnamon, ami
enough flour to make a batter that will
drop from a spoon, with r teaspoonful
of baking powder mixed with the flour.

DKemher

Bake in small gem pans in a moderate
oven for 20 minutes.

8. — Chocolate Apeas.
Mix together J4 cupful of butter, ^
cupful of chocolate (grated), 2 cupfuls
of sugar, a pinch of salt, i teaspoonful of
vanilla, i tablespoonful of water con-
taining I teaspoonful of soda, i egg, and
flour to roll out. Mix in the order given.
Roll out quite thin, cut round, and bake
in a quick oven.

9.— Cake Fritters.
Take 3 eggs, i tablespoonful of sugar,
a pinch of mace, 2 tablespoon fids of rum.
butter the size of a walnut, and yi lb. of
flour. Mix together, roll out and cut into
pieces the size of a finger. Let them
dry for two hours, then fry in hot fat,
drain on a paper, and sprinkle with pow-
dered sugar and cinnamon.

10. — Prune Cake.
Cake: Cream yi cupful of butter ; add

Da:ember

gradually 2 cupfuls of sugar, i cupful
of milk, 3 cupfuls of flour, into which
have been sifted 4 level teaspoonfuls of
baking powder, and the yolks of 2 eggs
well beaten. Bake in layers.

Filling: Boil 2 cupfuls of sugar with
yi cupful ot water until the syrup spins
a thread. Pour this gradually upon the
whites of 2 eggs beaten until foamy.
With j4 of this mixture frost one layer;
to the balance add ^ cupful of stoned
and chopped prunes; beat until thick,
spread on the other layers and pile up,
placing the frosted layer on top.

II. — ^Almond Waferettes.
Cream together yi cupful of butter
and I cupful of powdered sugar; add
'/i cupful of milk (a very little at a time),
and 2 cupfuls of pastry flour, flavoring
with yi teaspoonful of vanilla. Spread
the mixture very thin on a baking sheet,
mark off in squares, sprinkle with finely
chopped almonds, and bake for five min-
utes. Cut the squares apart and while

Decemher

hot roll and tie each one with a bit of
baby ribbon,

13. — Cinnamon Jumbles.
Use I lb, of flour, ^ lb. of sugar, 2^
cupfuls of butter, 6 ozs. of almond meal,
I teaspoonful of cinnamon, 2 well-beaten
eggs. Rub the flour and butter tt^ether,
add the sugar, cinnamon, almond meal
and lastly the eggs. Mix to a stiff paste,
roll it out very thin, cut with a round
cutter, put an almond in the center of
each, brush over with milk, and bake in a
moderate oven.

13. — Spice Cookies.

Mix thoroughly 2 cupfuls of brown
sugar, yi cupful of molasses, ^ cup-
ful of drippings, J^ cupful of butter-
milk, 2 eggs, I teaspoonful each of cin-
namon, ginger, allspice and cloves, i
cupful of chopped raisins, flour enough
tor drop batter, and i level teaspoonful
of soda dissolved in a little water. Bake
I shallow pan. When cool, cut out

December

with a cooky cutter and ice with choco-
late frosting.

14. — Three-Egg Sponge Cake.
Use I cupful of granulated sugar, i>4
cupfuls of flour with i scant teaspoonful
of baking powder sifted in, 3 eggs beaten
separately and J^ cupful of cold water.
Pour about half of the water on the
sugar, add the well-beaten yolks, then
the rest of the water and flour in small
quantities, alternately, then the whites of
the eggs ; stir lightly and bake about 40
minutes.

15. — Cocoanut Puffs.
Beat stiff the whites of 3 e^s, add i
cupful of powdered sugar, and beat this
over steam until a crust forms on the
bottom and sides of the dish ; add 1 tea-
spoonful of vanilla, i tablespoonful of

cornstarch, 2 cupfuls of gr-*--' *

mixing all carefully. Drop
titles upon buttered tins an
until a light brown.

December
1 6.— Boston Drop Cakes.
Beat to a cream i cupful of butter with
lyi cupfuls of sugar; add 3 wclUbeaten
eggs, and i teaspoonful of soda dissolved
in lyi tablespoon fuls of hot water. Sift
together 2)4 cupfuls of flour, J^ tea-
spooful of salt and i teaspoonful of cin-
namon ; add half of this to the thin mix-
ture, then I cupful of chopped English
walnuts, J-i cupful of currants, and yi
cupful of chf^ped and seeded raisins ;
now add the rest of the flour and beat
well. Drop by spoonfuls on a buttered
baking sheet and bake in a moderate

ly.'^^inger Snaps No. a.
Mix thoroughly J^ cupful of sugar, yi
cupful of molasses, ^ cupful of short-
ening (mixed butter and lard), 3 table-
spoonfuls of milk, lyi teaspoonfuls of
soda, a little salt, and ginger to taste.
Have the milk hot before dissolving in it
the soda. Add flour enough to roll out.

DaxmBer

cut with a small round cutter, and bake
quickly.

i8. — Hard Gingerbread.
Heat 2 cupfuis of molasses, and add i
cupful of butter. When melted, add i
tablespoonful of ginger, i teaspoonful of
soda, dissolved in a little hot water, and
sufficient flour to mix rather stiff. Spread
thin in a dripping pan and bake in a
quick oven.

19. — ^New Orleans Cakes.
Rub J4 lb, of butter into 1 lb. of corn-
meal, then add J4 lb. of sugar ; mix well
with 6 eggs, then add a little essence of
lemon and a pinch each of grated nut-
meg and cinnamon ; work this paste well ;
now roll out thin, and cut with a 3-inch
cutter ; wash with a little milk or water,
and sprinkle with desiccated cocoanut.
Bake in greased tins in a moHpratc nvm.

30. — Snowflake
Cream J4 cupful of bul

DKember

ful of sugar; add j4 cupful of milk,
1 ^ cupfuls of flour, into which sift zyi
teaspoonfuls of baking powder, the well-
beaten whites of 2 eggSj and % teaspoon-
ful of almond extract. Bake about 45
minutes.

31. — Molasses Drc^ Cakes.

Melt J^ cupful, of butter in J^ cupful
of boiling water ; add i pint of molasses.
Sift I tablespoonful of ginger, i tea-
spoonful of cinnamon, and yi teaspoon-
ful of salt with 3 tablespoonfuls of flour
add this, stirring well, and sufficient flour
to make a drop batter. Drc^ from a
spoon on buttered tins, and bake in a
slow oven.

22. — Ginger Wafers.
Cream i cupful of butter and i cupful
of flour. Add I well-beaten egg, i level
teaspoonful of soda dissolved in 2 table-
spoonfuls of water, i tablespoonful of
ginger, and sufficient flour to make a stiflF
dough. Roll thin, cut out, and bake.

December

23. — ^Lucerne Puffs.

Roll out some puff paste thin, and cut
into squares of about 4 inches; wet the
edges ; then in the center put some mar-
malade or jam ; then close neatly all
round, and trim. Dust with coarse
pounded sugar and ground sweet al-
monds; then bake.

24. — ^Pecan Macaroons.

Beat 4 eggs separately ; mix the yolks
with I pint of sugar and i pint of flour ;
add the whites of the eggs, and i pint of
chopped pecans. Drop from a spoon
upon buttered pans, put a nut on top of
each, and bake in a moderate oven.

25. — ^Fruit Cake No. 2.

(Old-fashioned Christmas Fruit Cake.)

Wash ^ lb. of butter, dry it with a
clean cloth, and cream it with i lb. of
powdered sugar. Add J4 teaspoonful of
ground cloves, i teaspoonful of ground
cinnamon, 3^ teaspoonful of grated nut-

1G9

l^€C€ttl1)€1^

meg, Yi teaspoonful of salt, I wineglass-

y^^^^J^ f ul of brandy ; then add in small quanti-

^\'" ' aA **^^' alternately, lo eggs, whites and

yolks beaten separately, and i lb. of dried
pastry flour. Beat well, then add grad-
ually J4 Ih. of sliced citron, 2 lbs. of
cleaned currants well floured, and i lb.
of seeded and chopped raisins. Line
round pans with buttered paper and
turn in the mixture ; bake in a moderate
oven. When a crust forms, cover over
with buttered paper. Bake 4 or 5 hours.

26. — Lafayette Gingerbread.

Cream ^ lb. of butter and J4 lb. of
sugar; add i teaspoonful of salt, 2 tea-
spoonfuls each of ground cloves and cin-
namon, 4 teaspoonfuls of ginger, the
grated rind of 2 lemons, i heaping tea-
spoonful of soda dissolved in a little boil-
ing water and stirred into i pint of mo-
lasses, 6 well-beaten eggs, the juice of
the lemons, i cupful of sour cream, and 6
cupfuls of sifted flour. Make into small
cakes, and bake in shallow pans.

170

December

27. — Variegated Marble Cake.

Make the batter as for Marble Cake
under date of January 28th, only color
% of the batter instead of J^, hav-
ing then ^ yellow, J^ chocolate and
ys pink. The pink may be colored with
cochineal or a little currant jelly. Put
the colors in alternately. Bake in a mod-
erate oven.

28. — ^Excellent Soft Ginger Cakes.

Stir together i cupful of butter, i cup-
ful of molasses, i cupful of sugar, i
tablespoonful of ginger, and i -teaspoon-
ful of soda, setting the bowl on the range
to slightly warm ; beat 2 eggs light, add
I cupful of sour milk to the mixture,
then the eggs, then i more teaspoonful
of soda dissolved in a little boiling water,
then 4 cupfuls of flour; work this well
together, add sufficient flour to make it as
thick as cup cake batter, and bake at
once in small tins or gem pans.

29. — ^Winter Sponge Cake.

Take i cupful of flour, i cupful of

171

December

sugar, 2 eggs, i teaspoonful of baking
powder, and J4 cupful of water; beat
well and quickly^ and bake at once in a
rather hot oven.

30. — Indian Batter Cakes.

Cream J4 lb. of butter with the like
quantity of powdered sugar, add by de-
grees 4 eggs and a little grated nutmeg;
when well mixed add }^ lb. of Indian
corn meal and a little essence of lemon;
put into well-buttered tins, dust with
powdered sugar, and bake. Half a
blanched almond, a thin slice of orange
peel, or a slip of angelica should be added
to each cake.

31. — Raisin Cookies.

Beat I cupful of butter and 2 of sugar
to a cream; add 3 well-beaten eggs, %.
teaspoonful of soda dissolved in boiling
water, i teaspoonful of grated nutmeg, i
teaspoonful of ground cloves and flour
enough to make a soft dough. Roll out,
cut in rounds, put a raisin in the top of
each, and bake quickly.

172

ICINGS

Maple Sugar Icing.

Scrape the maple sugar fine, put it into
a granite saucepan. When hot add a
tablespoonful of boiling water to each J4
lb. of sugar. When smooth, use.

Delmonico Icing.

Take J4 lb. of XXX sugar ; place this
in a large earthenware bowl. Mix the
whites of 2 eggs into the pulverized
sugar a little at a time until they form a
soft creamy substance. Next stir in the
juice of half a lemon, and if not thin
enough to spread nicely reduce again
with a teaspoonful of cold water.

Orange Icing.

Add the yellow rind of an orange to a
cupful of powdered sugar, add i table-
spoonful of boilng water and enough

173

Icings

orange juice to moisten. Spread this on
the cake.

Angel Cake Icing.

Put I heaping cupful of confectioner's
sugar in a bowl, add the unbeaten whites
of 2 eggs, mixing with the sugar a little
at a time, until it is soft and creamy. Add
a few drops of vanilla and some cold
water, a few drops at a time, until soft
enough to spread. Do not beat.

Milk Icing.

Put over the fire in a saucepan ij^
cupfuls of sugar and J^ cupful of
milk ; do not stir after it begins to boil.
Let it boil for lo minutes, then add i
teaspoon ful of flavoring and stir over
cold water until stiff enough to spread.
Chopped nuts, figs or dates are nice to
add to it before spreading.

Water Frosting.

To 2 tablespoonfuls of boiling water
add enough confectioner's sugar to make
of the right consistency to spread. Beat
well and add flavoring.

INDEX

«
f«

Adelaide's Sponge Cake,

106.
A Good Layer Cake, 18.
Albany Cakes, 143.
Albert Cakes, 149.
Alexandra Cake, 7.
•• Layer Cake,

141.
Almond Cake, 21.

Cheese Cakes,

156.
Cones, 120.
Tumbles, SO.
Layer Cake, 82.
Macaroons, 25.
Wafers, 139.
Waferettes, 168.
Angel Cookies, 63.
Angelus Cookies, 148.
Anise Seed Cakes, 77.
Apple Cake, 160.
" Telly Cake, 118.

" Layer Cake,
l.'Jl.
Apricot Shortcake, 186.

" Squares, 13.
Arundel Cakes, 18.

Balmoral Cakes, 125.

Bath Buns, 23.

Beaten Cream Layer

Cake, 188.
Black Bread Cake, 146.
Cake, 65.

Chocolate Cake. 96.
Boiled Sponge Cake. 40.
Boston Cakes, 60.

" Drop Cakes 166.
Bowls, 41.
Bread Cake No. 1, 6.

Bread Cake No. 8, SO.
Breakfast Cakes. 161.
Bride's Cake, 97.
Brioche Cakes, 27.
Buns, 124.

Buttercup Cakes, 96.
Buttermilk Cake, 98.
Butter Sponge Cake, 25.

Cake Fritters, 162.
Cake in large quantity

for party, 129.
Canadian Cakes, 59.
Caramel Layer Cake, 103.
Cheap Fruit Cake, 137.

" Sponge Cake, 161.
Chelmsford Cakes, 40.
Chocolate Apeas, 162.
*• Cakes, 120.

Caramel Cake,

110.
Comfits, 118.
Cookies, 125.
Cream Layer

Cake, 8.
Cream Puffs,

149.
Crullers, 14S.
Custard Cake,

90.
Gingerbread,

159.
Ginger Cake,

34
Loaf Cake No.

1, 69.
Loaf Cake No.

2, 83.
Macaroons, 46.
Marbles, 80.

«<

««

•*

«
<4

a75

Index

Chocolate Nougat Cake,

101.
Nut Cake, 104.
Puffs, 181.
Raisin Cake.
88.

* Roll, 74.
•• Sponge Cake,
78.
_ •* Sticks, <J4.
Cider Cake, 158.
Cinnamon Cake without
eggs, 15.
" Cookies, 143.

^ Jumbles, 1(>4.

Citron Cake, 46.

Pound Cake, 12.
Clay Cake, 69.
Cocoa Biscuit, 10.
Cake, 89.

Marble Cake, 103.
Sponge Cake, 117.
Sticks, 19.
Cocoanut Cake, 146.
" Cakes, 150.
Cones, 33.
Cookies, 160.
Cream Cake,

60.
Drop Cakes, 98.
Gems, 70.
Ginger Snaps,

116.
Tumbles, 107.
Layer Cake, 45.
Loaf Cake, 23.
Macaroons, 156.
^ ^ ^ ^"ffs, 165.
Coffee Cake, 119.
Cakes, 33.
Cream Layer

Cake, 139.
Gems, 54.
Cold Water Cake, 16.
Cornstarch Cake, 81.
Country Cookies, 105.
Cranberry Layer Cake,
30.

Cream Cookies, 37.

Loaf Cake, 10.
Layer Cake, 58.

«4
M
M

M
•<
<4
<«
<4

4«
«

Cream Puffs, 108.
Crisp Cookies, 11.
Cruflers with eggs, 60.
** without eggs,
157.
Cup Cake, 6.

" Angel Cake, 67.
Currant Cake, 97.

" Jelly Diamonds,
68.
Custard Cake, 161.

Daisy Cakes, 11.
Date Cake, 7.
;; Cup Cake, 100.
Sticks, 109.
Dayton Cake, 138.
Delicate Cake, 50.
Devil's Food Cake, 80.
Devon Turnovers, 84.
Dixie Cakes, 7.
Dolly Varden Cake, 58.
Dominoes, 91.
Dover Cake, 55.
Dried Apple Cake, 48.
Drop Cookies, 93.

Economical Cake, 21.
Eggless Cake, 154.

'* Spice Cake, 156.
English Loaf, 144.

Tea Cakes, 136.
Walnut Cake,
153.

Ethiopian Cake, 75.
Excellent Soft Ginger

Cakes, 171.
Excelsior Cookies, 91.

Fairy Gingerbread, 14.
Feather Cake, 30.
Federal Cake, 39.
Fig Layer Cake, 50.
French Cream Layer
Cake, 125.
Tumbles, 36.
White Cake, 37.
Fried Nut Cakes, 94.
Fruit Cake No. 1, 5.

Cake No. 2, 169.
Cookies, 87.

44
44

h^ex

Fruit Giager Coobici, SO.

German Cake, 21.
Rusk, St.
Wafers. 4B.
Ginger Calift No. 1, 114.
" Cakes No. 2, 1!9.
" Creams. 6*.
" PmitlettH, 93.
" Nuu, 153.
" Snsps No. 1. 15:.

Gold Cake. TB.

■• Loaf Cake, 113.
Graham Wafers, ISa.
Grandmother'! Gfaiaer-

Granny'i Cookie*, 43.
Grsvesend Cakei, 111.

Harrison Cake, 47.
Hartford Election Cake

No. 1. !4.
Hartford Election Cake

No. 3. 143.

Lad; Cake, 4«.

■■ Ex%r

Lafayette Gingerbread,

Lemon Jumbles. 132.
■■ Layer Cake No.
1, S.

" Uyer Cake No.

*■ Snaps, 100.
;; Wafers, S9.

Ligbl Pound dake.'
Lucerne Puflfa, 1S9.

Hickory-nut Cake. 33.
Honey Ginjer Cakes, S5.
Hucklebecry Cake, 110.

X Cream Cake No. 1,

■n.

X Cream Cake No. »,

linjj, 178. 174.
nperial Cake. 43.

Cookies, 128.
idian Batter Cake^ 17S.
'oquols Cake. IB.

Lidex

My Lady's Cake, 61.

New England Doughnuts,

48.
New Marzipancs, 66.

Orleans Cakes, 167.

Year's Cookies, 6.
Niton Cakes, 17.
Norwich Cakes, 44.
Nut Wafers, 134.

Oatmeal Cookies, 123.
Old English Wafers, 9.
*' Fashioned Pound
Cake, 4S.
One-Egg Cake, 16.
Orange Cake, 11.
" Cakes^ 46.

Ginger Cookies,

28.
Layer Cake, 20.
Loaf Cake, 142.
Marmalade Cook-
ies, 41.
Quarters, 61.
Othellos, 86.

<•

Palace Cakes, 67.
Parisian Cakes, 99.
Peach Layer Cake, 117.

" Puffs, 124.
Peanut Cookies, 61.
Pecan Macaroons, 169.
Pineapple Eclairs, 70.

" Layer Cake, 67.
" Shortcake, 65.
Pistachio Biscuit, 49.
Plain Gingerbread, 16.

" Layer Cake, 112.

" Loaf Cake, 129.
Pork Cake, 140.
Porcupines, 38.
Princess Cookies, 118.
Promises, 76.
Prune Cake, 16S.

Queen Cakes, 82.

Anne Cakes, 71.
Quick Doughnuts, 9.

Railroad Cake, 101.

Raised Dou8[hnuts, 28.
Raisin Cookies, 172.

" Pin-Wheels, 138.
Ranaque Buns, 43.
Raspberry Cakes, 87.
** Layer Cake,

91.
Rebecca Cake, 26.
Regina Cookies, 132.
Rhubarb Layer Cake, 89.
Ribbon Cake, 110.

" Wafers, 42.
Rice Cake, 26.

" Flour Cookies, 68.

Rich Cocoanut Cake, 26.

" White Loaf Cake,

80.

Ring Jumbles, 43.

Rochester Ginger Snaps,

102.
Rocks, 97.
Romeo Cake, 148.
Roses, 26.
Rose Wafers, 165.

Saint Catherine's Cakes,

102.
Sand Cakes, 24.
Sarah's Jumbles, 56.
Scotch Cookies, 41 .
Seed Cake, 157.
Shellbark Kisses, 130.
Silver Cake. 66.

" Loaf Cake, 112.
Snow Cake, 116.
Snowflake Cake, 167.
Soda Cakes, 47.
Soft Chocolate Cake, 135.

" Cookies, 98.

" Gingerbread, 139.

" Spice Cake, 113.
Sour Cream Cookies, 9.
Spanish Cakes, 128.

Wine Cakes, 116.
Spice Cake, 19.

" Cookies, 164.
Sponge Cake No. 1, 38.
" •* No. 2, 53.

" Drop Cakes, 17.

" Jelly Cake, 12.
<* Meringue, 114.

ira

Index

StuFFed Cake, S«.
3lrawbtrry Cookies, 81.
Cream Cake.

,.. '■ Spon^ Cake, m.
Vienna Cakes, 62.
Violets, lis.
Virginia Cakes, 151.

Huns. 81.

ShorlcakeB.

Walnut Cake, SS.
" Cookies, laa.

Somr Cookies No. 1, 34.

■* " No. 2. 78.

" Gingerbread, 13S.
Sunshine Cake. 141.

Watermelon Cdke" 51.
White Gike No. 1. BE.

" Fruit cSie. 7B.
" House Cakes, 183.

'"■"'wSv'*"'

Jwias Cakes, 127.'

■■ Fruil Cake.

i; Layer Caki, iS7.

Whole Whe™Fruil Cake.

r«'cafce''J'"]07'"''

rhe ChildKn's Cake. 6«.

165 " '™*' *^^°'
rurkish BiBniilj, 113.

Wini Cske. lOB.
Winter Sponge Cike.

i'at.il1a Rings, 109.
Variegated Marble Cake,

Yankee Fried Cakes, l.iS.
Yeast Fruit Cake. 150.
Yellow Loaf Cake. 38.

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