One pound sugar (leave a little out for top of cake), one-half pound flour, the grated rind and juice of one lemon, twelve eggs (leaving out the yolks of eight of the eggs). Beat the yolks (four) light, then add sugar and beat very hard. Mix in the flour and part of the whites very slowly. Bake from one and one-half to two hours.

HERMITS.

One and one-half cup sugar, one cup b.u.t.ter, three eggs (whites and yolks beaten separately), one teaspoonful cinnamon, one teaspoonful ginger, one teaspoonful allspice, one teaspoonful cloves, one nutmeg, juice of lemon, one cup raisins (stone and pull in pieces), two teaspoonfuls baking powder, trifle over three cups flour.

HICKORY NUT CAKE.

Stir one cup of b.u.t.ter and two of granulated sugar to a cream. Beat the whites of six eggs to a stiff froth. Sift flour, then measure four cups and add to it two teaspoonfuls baking powder. Sift again, three times.

Now stir in the creamed b.u.t.ter and sugar, one cup sweet milk and most of the flour, a little at a time, alternately. Then balance of flour and egg. Don't beat, only stir well and lightly. Bake in _moderate_ oven.

When you add milk and flour, stir in one cup of hickory nuts, chopped tolerably fine and floured.

Icing.

Whites of five eggs, one and one-fourth pound powdered sugar, teaspoonful vanilla, a tiny bit of citric acid. Put all the sugar except two ounces in a bright tin pan with just enough water to moisten well.

Place on stove to boil. While this is boiling beat eggs to a stiff froth, then add the two ounces of sugar, a little at a time. Now try the boiling syrup in cold water, as for taffy, and when brittle pour in a fine stream into the eggs previously prepared, beating hard all the time. Beat awhile and while cooling add vanilla and citric acid. When nearly cold spread on cake.

JAM CAKE.

One cup blackberry jam, one cup sugar, three cups flour, one-half cup b.u.t.ter, one-half cup sour milk, one teaspoonful soda, four eggs (two will do, if scarce), one teaspoonful of all kinds of spices and nutmeg.

KISMET CAKE.

b.u.t.terless, Eggless and Milkless Cake.

One-half cup brown sugar, one cup water, one-third cup pork drippings, one pound seeded raisins, one-half teaspoonful nutmeg, one teaspoonful cinnamon, three-fourths teaspoonful cloves, one-half teaspoonful salt.

Boil together five minutes. Cool, and then add one teaspoonful baking soda, dissolved in one-half cup hot water; then two cups flour, in which one-half teaspoonful of baking powder has been sifted. Bake in a moderate oven.

LADY BALTIMORE CAKE.

One cup b.u.t.ter, two cups sugar, three and one-half cups flour, one cup sweet milk, whites of six eggs, two level teaspoonfuls baking powder.

Bake in three layers.

Filling.

Three cups granulated sugar dissolved in boiling water. Cook until it threads, then pour slowly over beaten whites of three more eggs, stirring constantly. Add to this frosting one cup chopped raisins, one cup pecans and five figs cut in very thin, small slices. Spread at once over layers, top and sides of cake.

MARSHMALLOW ICING.

Two cups granulated sugar, one cup milk; cook these together until it strings. Melt one-fourth pound (or twenty) marshmallows by steaming them after putting three tablespoonfuls boiling water over them. Add to cream filling and beat until stiff enough to spread.

MRS. AULTMAN'S COOKIES.

Two cups sugar, one cup b.u.t.ter or lard, five eggs, three teaspoonfuls baking powder; mix stiff enough to roll. Bake in moderate oven.

NUT CAKE.

One cup sugar, one-half cup b.u.t.ter, two eggs, one-half cup water, one and one-half cup flour, one-half teaspoonful cream of tartar, one cup chopped hickory nuts. Ice the top, place on large pieces of English walnuts.

OATMEAL COOKIES.

Two cups rolled oats, two cups flour, one cup sugar, one cup raisins, one cup lard and b.u.t.ter mixed, two eggs, one teaspoonful cloves, one teaspoonful cinnamon, three-fourths teaspoonful baking soda dissolved in one-third cup milk, a little salt. Mix thoroughly and drop on greased pans. Bake in moderate oven.

PRESBYTERIAN COOKIES.

Four eggs, one cup of b.u.t.ter (or Crisco), two cups light brown sugar, three rounded teaspoonfuls baking powder, two teaspoonfuls extract lemon or vanilla, flour to make dough of medium consistency. Roll not too thin, bake in hot oven. Makes fifty cookies.

QUICK COFFEE CAKE.

Sift together twice one cup flour, one-half cup cornstarch, one-third cup sugar, three level teaspoonfuls baking powder, a little salt and one-half teaspoonful ground cinnamon. Mix to a soft dough with about one-half cup milk stirred into a well-beaten egg. Add four tablespoonfuls melted b.u.t.ter, spread in a shallow pan, sprinkle with sugar mixed with cinnamon, and bake in a moderate oven.

ROCK COOKIES.

One cup dates, one cup figs, one cup English or common walnuts, one and one-half cup brown sugar, one-half cup b.u.t.ter, one teaspoonful cinnamon, one-half teaspoonful allspice, one tablespoonful baking soda dissolved in one tablespoonful boiling water, two eggs, three cups flour. Mix well and drop from a spoon on to a well-greased pan, and bake in a slow oven.

Cut nuts, figs and dates in small pieces.

SILVER CAKE.

Whites of four eggs, three-fourths cup sugar, one-half cup b.u.t.ter, one and one-half cup flour, one-third cup sweet milk, one teaspoonful baking powder, one-half teaspoonful lemon juice. Cream b.u.t.ter and sugar, then add eggs, then milk. Add flour next, then baking powder and, last, flavoring. Bake in moderate oven.

To make a gold cake use the same recipe as for silver cake, subst.i.tuting yolks for whites of eggs, and vanilla in place of lemon juice.

SHIPMAN'S GINGER BREAD.

One cup sugar, one cup mola.s.ses, one-half cup b.u.t.ter, one cup sour milk, three and one-half cups flour, three eggs, one heaped teaspoonful ginger, one even teaspoonful salt, one tablespoonful cinnamon, one tablespoonful saleratus, stirred in dry. If milk is sweet, stir in one tablespoonful vinegar and set it on the stove until it sours.

SOFT GINGER COOKIES.

One-half cup brown sugar, one cup New Orleans mola.s.ses, one-half cup sour milk, one-half cup b.u.t.ter, one tablespoonful ginger, one tablespoonful cinnamon, one teaspoonful soda, two eggs, enough flour to make a dough stiff enough to roll out, cut with cutter and bake in moderate oven.

SPICE CAKE.

Two cups sugar, one cup b.u.t.ter, one cup milk, five eggs, three cups flour, two teaspoonfuls baking powder, one teaspoonful cinnamon, allspice, cloves and nutmeg, one cup raisins if desired.