Part 14
Half a cup of butter worked to cream with 2 cups of granulated sugar. Pour into it a pint of rum or wine, and boiling water. Boil 10 minutes and keep hot until needed.
CAKES.
MOLASSES CHEESE CAKE.
_Contributed by Mrs. Alice Cabell Palmer, Nelson County, Va._
Pastry, 2 ordinary coffee cups of flour, ½ teaspoonful salt sifted together. Work in 1 coffee cup of lard and butter mixed. Lastly add ½ coffee cup ice water. Divide into three after mixing and roll out very thin. This amount of pastry will line three pie plates six inches in diameter. Get all the materials for the filling before you begin the pastry. After rolling out and lining the plates in the stove, which must be at degree of heat suitable to cook biscuit, then as quickly as you can work together in a bowl 1 cup butter, 2 cups brown sugar, 1 teaspoonful extract of vanilla. Beat whites and yellows of eggs separately, mix together in another bowl. Add cup sweet milk with dessert spoonful of cornstarch. Add this to the sugar, butter and molasses. Beat for a few minutes and fill the pie plates in the stove. Cooking the pastry a few minutes before adding the filling prevents the pastry from having a heavy, soggy look. In summer use 2½ cups flour to cup of lard and butter. Cook until well risen and brown on top.
CRULLERS.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
One half cup butter, 1 lb. of sugar, 8 eggs, ½ tea cup sour cream, a little saleratus in half the milk, flour enough to roll them out, a little nutmeg and mace.
APEAS.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
One half lb. of butter, ½ lb. of sugar, 2 eggs, 1 lb. of flour, a little water, ¼ teaspoon of soda. Roll very thin and bake in a quick oven.
CORN STARCH CAKE.
_Contributed by Mrs. Paul C. Lee, Birmingham, Alabama._
1 lb. of sugar, ¾ lb. of butter, ½ teaspoon of soda, 1 teaspoon of cream tartar level, ½ lb. of flour, ½ lb. of cornstarch, 10 eggs. Cream sugar and butter very light, mix cream tartar in a little water and add it to the 10 eggs one at a time stirring in but not beating. Sift flour and cornstarch thoroughly together and add to batter. Last of all sift in soda very carefully. Flavor with almond or vanilla. Bake in biscuit pan, cut in squares and ice.
GRAND DUKE CAKE.
MRS. ALEX DELGADO, NEW ORLEANS.
_Contributed by Mrs. Robert L. Pollard, Austin, Tex._
(White part) the whites of 3 eggs, 1 cup white sugar, 1 cup butter, ½ cup sweet milk, ½ cup cornstarch, 2 cups of flour, 2 level teaspoons baking powder, flavor with lemon.
(Dark part) yolks of 3 eggs, 1 cup brown sugar, ½ cup milk, ½ cup butter, 2 cups of flour, 1 cup of chopped raisins, 1 tablespoon of molasses, 2 level teaspoons baking powder, 1 teaspoon mixed spices. Bake in jelly cake pans and put boiled icing in between.
GINGER SNAPS.
_Contributed by Mrs. M. Kim Miller, New York._
1 pt. molasses, 1 cup of butter, 1 tablespoonful ginger, 1 allspice, 5 cups flour and 1 cup of sugar.
FRENCH DOUGHNUTS.
_Contributed by Mrs. M. Kim Miller, New York._
One quarter lb. of sifted flour, 2 oz. butter in pan with a gill of water. When boiling stir in the flour, stir until very thick, then take off and let cool. Then add 4 eggs one at a time, beating well. Drop in deep boiling lard and roll in cinnamon and pulverized sugar.
DOLLY MADISON’S WHIM.
A VERY OLD RECIPE.
This is Mrs. Dolly’s own favorite cake, and was taken from the original book.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
One lb. of flour, 1 lb. of sugar, 1 lb. of butter, 1 lb. of raisins stoned and chopped, 6 eggs and a wineglass of brandy, 1 nutmeg, a tablespoon of mace, 1 dessertspoon of soda dissolved in a wineglass of hot water. Beat the butter to a cream, rub the yolks of the eggs and the sugar together, add the butter, whip the whites to a stiff froth, add alternately with the flour, then the brandy and the nutmeg and lastly the soda. Stir the whole mixture lightly and quickly and bake in a deep pan with the same heat required for pound cake.
SAND TARTS.
_Mrs. Washington Hopkins, Lancaster, Pa._
Two lbs. of flour, 2 lbs. of sugar, rubbed together, 1¼ lbs. of butter, wet them with 3 eggs, roll them out, then sprinkle cinnamon and sugar over them and put on tins with a blanched almond put in the middle of each cake. They must be rolled out very thin.
SPONGE CAKE.
_Contributed by Mrs. Charles Duggin, New York._
Six eggs, ½ lb. of powdered sugar, ¼ lb. of flour sifted. Beat yolks of eggs together until very light. Beat whites until they stand alone. Add the sugar, then the yolks, stir flour in very lightly.
DOUGHNUTS.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
2 cups sugar, 1 cup sour cream, 1 teaspoon saleratus, 3 eggs, flour enough to make them stiff; swim in lard.
SOFT GINGER CAKE.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
One half lb. of butter, 2 teacups of sugar, 6 eggs, one pint of molasses, 6 teacups of flour, 1 of cream, 1 teaspoon of soda dissolved in the cream, ginger, cinnamon and other spices to the taste, 1 wineglass of brandy. Lemon or orange peel grated.
CURRANT DUMPLINGS.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
A Danish dish brought from the Island of Santa Cruz.
One and a half pints red currants, ½ lb. raspberries. Stew the currants gently until the juice flows freely, add raspberries just before the currants are done, strain, sweeten to taste, add ground rice as for blanc-mange. Put in mould and serve cold with cream.
RAILROAD CAKE.
Three eggs, two thirds cup butter, beat well together, 3 cups of flour, 1 cup of milk, 1½ cups of sugar, 1 teaspoon of baking soda, 1½ teaspoons of cream of tartar.
A FAMOUS RECIPE, LEMON PUFF. A DELICIOUS DESSERT.
_Contributed by Mrs. Robert H. Maury, Richmond, Pa._
Three oz. butter, 3 oz. flour, 3 oz. sugar, 8 eggs, 1½ pts. milk. Stir sugar and butter and flour on fire in a nice saucepan until well mixed, then have ready the boiling milk. Stir this in gradually. Put all on fire and cook until you think done, stirring all the time. Set saucepan in a vessel of boiling water, it is less apt to burn, then pour this into bowl. When quite cool stir in seasoning, either acid of 2 lemons or juice of 1, or chocolate, or whatever you like. Then stir in 8 yolks, then the whites beaten very light. Pour into baking dish and bake 25 or 30 minutes. Eaten either cold or hot.
FRUIT CAKE.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Twelve eggs, 1 lb. of brown sugar, 1 lb. of butter, 1 lb. of flour, 1 lb. of raisins, 1 lb. of currants, 1 lb. of citron, 2 nutmegs grated fine, 1 tablespoon of mace and cloves, ½ tumbler of brandy, 1 wineglass of sherry. Flour your fruit before stirring into mixture.
DUTCH CAKE.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
One and one half cups sugar, 1 cup of milk or cream, 4 eggs, 1 cup of yeast, ¾ cup of butter, enough flour to make a stiff batter, ½ nutmeg, 1 cup of currants or raisins.
GINGER NUTS.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
One lb. of flour, 1 lb. of brown sugar, 1 lb. of butter, ½ lb. of ginger, 1 qt. of molasses, allspice, nutmeg, cinnamon and cloves. Add flour last, roll thin and bake in small cakes.
CINDERELLA PUFFS.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
Six eggs beaten until very light, add 6 tablespoons of flour, add 1 qt. of milk. Bake in buttered cups in a quick oven 20 minutes. To be served hot with butter and sugar.
CLOVE CAKE.
_Contributed by Mrs. B. E. Hadduck, Chicago, Ills._
One lb. of flour, 1 lb. of sugar, ½ lb. of butter, 5 eggs, 1 teaspoon bicarb. of Soda, 1 tablespoon of cloves, 1 tablespoon cinnamon, 1 saucer of chopped raisins, 1 cup of sour milk, pinch of salt.
ALMOND CAKE.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Two eggs, 1 cup of sugar, 2 cups of flour, ½ cup of butter, ½ cup of milk, 1 teaspoon of cream tartar rubbed in the flour, ½ teaspoon of soda dissolved in milk, blanch and slice ¼ lb. of almonds. After putting the cake in a square stove pan in oven spread the almonds over the top of cake and sprinkle also over cake white sugar. When done cut in squares.
QUAKER CAKE.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Three cups of sugar, 1 cup of butter, 5 cups of flour, 6 eggs and 1 teaspoon baking soda. Cream sugar and butter together, then add eggs and flour alternately, last add baking soda.
JUMBLES.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
One half lb. of butter, ½ lb. of sugar, a little over ½ lb. of flour, the whites of 2 eggs, rasping and juice of a lemon. Drop them in a pan with a spoon.
CREAM CAKE.
_Contributed by Mrs. Edwin P Clinton, Philadelphia, Pa._
Four cups of flour, 3 cups of sugar, 1 cup of butter, 1 cup of cream, 5 eggs, 1 teaspoon saleratus. Beat butter and sugar together, then add the rest. Bake a little over an hour.
GINGER POUND CAKE.
One half butter creamed, add ½ lb. of brown sugar, 1 pint of molasses added, alternate with 5 cups of flour, 5 eggs beaten very light, 1 tea cup of sour milk, 1 teaspoon of soda dissolved in milk, 1 tablespoon sugar, 1 of cinnamon.
SPONGE CAKE.
_Contributed by Mrs. Earl B. Putnam, Philadelphia, Pa._
One lb. of sugar granulated, 1 pint of flour, 1 lemon, 10 eggs, beat yolks of eggs with sugar to a cream, then add the whites of the eggs, which must be beaten very stiff, then flour gradually, then rind and juice of lemon. Bake in a moderate oven.
HERMITS.
_Contributed by Miss Marie L. Minor, New York._
Two cups granulated sugar, 3 eggs, two thirds cup butter, 1 even teaspoon ginger, 1 scant teaspoon cloves, 1 even teaspoon cinnamon, 1 cup sweet milk, 2 cups flour, 2 even teaspoons soda, 2 full teaspoons cream of tartar, 1 package seeded raisins. Mix creamed butter with sugar, add yolks of eggs and scalded soda, then stir in sifted flour with cream of tartar and salt. Wash raisins, dry, chop coarsely and flour. Mix raisins and spices with dough, and last of all fold in beaten whites of eggs. Put 1 teaspoon of dough in pan.
DOUGHNUTS.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One lb. shortening, half lard and half butter, 1¼ lbs. sugar, 1 pt. milk, 4 eggs, 1 pt. milk sponge made as follows: 1 cup scalded milk, 1 egg, 1 teaspoonful sugar, beaten together, then add 1 saltspoonful of salt, ¼ cup yeast, 2 cups flour, and beat it well. Mix the sponge in the morning, and let it stand until night, when the other ingredients should be added, and the whole left to rise until the next morning. When risen, cut the dough into diamond shaped squares about 1 inch thick, let them rise 20 minutes, and fry in boiling lard, into which a potato, washed clean, has been put to prevent the cakes from burning. The lard must be boiling hot, and deep enough to cover the doughnuts entirely.
CHARLOTTE POLONAISE--A DELICIOUS RECIPE.
MISS LOONEY, MEMPHIS, TENN.
_Contributed by Mrs. Judge L. L. Lewis, Richmond, Va._
Make a sponge cake batter, 1 pt. of sugar, 1 pt. of flour sifted twice and light measure, 11 eggs beaten separately. Mix the sugar and yolks of eggs then the well beaten whites, last the flour. Bake in layers. Filling, make 1 pt. of rich boiled custard, mix a teacup of seeded raisins, 1 cup of blanched almonds broken into small pieces, ½ cup of citron. Put this into the custard, add a wineglass of wine and flavor with vanilla. Put this between the layers of cake and ice the whole with white boiled icing. The filling should be the consistency of jelly. This is delicious.
WHORTLEBERRY CAKE.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Six eggs, 1 lb. of sugar, ¾ lb. of butter, 1 qt. of flour, ½ pt. sifted meal, 1 wineglass of brandy, 2 tablespoons of allspice, 1 teaspoon of soda. Mix altogether and just before you bake add 1 qt. of berries dusted with flour. Mix the soda with ½ pt. of sweet milk.
NUMBER CAKE.
_Contributed by Mrs. Jennie Williams, Orange, N. J._
One cup of butter, 2 cups of sugar, 3 cups of flour, 4 eggs, 1 teaspoon of soda in a cup of milk, 1 teaspoon of cream of tartar sifted in the flour.
MOLASSES POUND CAKE.
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
Three fourths lb. of sugar, ¾ lb. of butter, 2 lbs. of flour, 6 eggs, 1 qt. of molasses, ½ lb. of currants, 1 lb. of raisins, 2 tablespoons ginger, 2 tablespoons cinnamon, 1 tablespoon of saleratus.
A FAMOUS BRIDE’S CAKE MADE FOR MANY YEARS IN RICHMOND, VA.
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
Forty-two eggs, whites, 3 lbs. of sugar, 2¼ lbs. of butter, 2¼ lbs. of flour. Cream butter and sugar together. Add other ingredients, also small teaspoon baking powder, season with bitter almond. More brides have used this receipt for wedding cake than can be counted.
SAND TARTS--AN OLD PHILADELPHIA RECIPE.
_Contributed by Miss M. M. Halsey, Philadelphia, Pa._
Two lbs. of flour, 2 lbs. of sugar, 1¼ lbs. of butter, 5 eggs. Mix ingredients together leaving out white of egg, ½ lb. of blanched almonds. Roll out cakes, wash them well with white of egg beaten stiff. Stick them full of pieces of almond. Powder them with cinnamon, sugar and bake in hot oven.
SHREWSBURY CAKE.
GOOD OLD RECEIPT.
_Contributed by Mrs. W. Hinckle Smith, Philadelphia, Pa._
One lb. of powdered sugar, 12 ounces of butter, gill of cream, 4 eggs, 1 dessertspoon of powdered mace, same of cinnamon, 1 wineglass of brandy. Rub butter and sugar to a cream, then add the eggs, then cream and spice. Knead in just enough flour to roll them thin. Cut in shapes and bake.
CREAM SPONGE CAKE.
_Contributed by Miss Frances Virginia Baldwin, Orange, N. J._
Break 2 eggs into a cup, beat the eggs well, then fill the cup with thick sweet cream containing 1 teaspoon of cream of tartar, ½ teaspoon of soda, 1 cup of sugar, 1 cup of flour.
CHEESE CAKE.
MRS. LEWIS LIVINGSTON, GRASMERE, RHINEBECK, N. Y. (1875).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One lb. almonds blanched and pounded. As you pound them, add rose water to keep them from oiling. The whites of 3 eggs, beaten stiff, 3 tablespoons of sugar, 1 teaspoon extract bitter almonds. Stir all together. Line patty pans with puff paste and fill with the mixture. The oven must be quick, but not too hot, as the mixture is apt to burn. Watch them during baking. Serve cold.
CINNAMON JUMBLES.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One lb. butter, 1 lb. granulated sugar, 4 eggs well beaten, 1½ lbs. flour, 2 tablespoonfuls cinnamon. To make the cakes roll a small piece of the dough between the hands very lightly, and join the two ends, making a ring. Bake in a quick oven.
OLD FASHIONED MIXTURE FOR MEHITABLE CAKE.
MRS. EDWARD WILLIAMS, ORANGE, N. J. (1800).
_Contributed by Mrs. Ezra Williams, West Orange, N. J._
Rub together 1 qt. of sifted flour, a bit of butter the size of a small egg, 1 tablespoon of white sugar, 1 small spoonful of salt, 2 teaspoons of cream of tartar. Dissolve 1 teaspoon of soda in a pt. of milk, break 2 eggs into the flour and add the milk and soda. Stir quickly and deftly and pour into square pans and bake in a quick oven.
DOUGHNUTS.
_Contributed by Mrs. Morris R. Stroud, Haverford, Pa._
One cup of butter, 2 cups of sugar, 3 cups of milk, 4 eggs, 2 teaspoons of cream of tartar, 1 teaspoon of soda.
SPONGE CAKE.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Twelve eggs, 1 lb. sugar, 10 oz. flour, juice of 1 lemon. Beat the whites and yolks of the eggs separately and very well, and put the sugar in the yolks. Beat this well, add the lemon and the whites of the eggs beaten stiff. Last of all, add the flour very quickly. Bake for 20 minutes.
GINGER POUND CAKE.
MRS. CARY, BALTIMORE (1830).
One cup brown sugar, 5 oz. butter, 1 cup milk, 3 eggs well beaten, one and one third cup dark molasses, one third cup ginger, 9 oz. flour, ½ lb. raisins floured, one third teaspoon cinnamon, one third teaspoon cloves, and 1 teaspoon allspice, 1 heaping teaspoon cream of tartar mixed with the flour, two thirds teaspoon soda dissolved in the milk and put in the last thing.
SODA CAKE.
_Contributed by Mrs. Rosalie Beauregard Page, Virginia._
One cup butter, 2 cups sugar, 3 cups flour, 4 eggs, 1 teaspoon soda, 2 spoons cream tartar, two-thirds cup of milk. In warm weather add a little more flour, put all ingredients together and beat with hand.
COFFEE CAKE.
MRS. S. E. LYON, ROCKWOOD, N. Y. (1875).
_Contributed by Miss Fanny Lyon, Bryn Mawr, Pa._
One cup sugar, ¾ cup butter, 1 cup black molasses, 1 cup coffee very strong, 3 cups flour, 4 eggs, 1 lb. raisins, 1 lb. currants, ½ lb. citron, 1 teaspoon soda dissolved in the coffee, 1 teaspoon cinnamon, 1 teaspoon nutmeg, ¾ teaspoon cloves. Do not beat longer than is necessary, and mix well as beating. Makes the cake light in color.
POUND CAKE.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One lb. butter, 1 lb. sugar, 1 lb. flour, 9 eggs, juice of 1 lemon, nutmeg to taste. Rub the butter and sugar together until they cream. Beat the eggs well, separately, add the flour last of all, and beat until the dough is light and almost white.
FRENCH LOAF CAKE.
MRS. CHARLOTTE CRANWELL MINOR, NEW LONDON AND NEW YORK. (1775.)
_Contributed by Miss K. A. Wilcox, Westport, Conn._
Five cups powdered sugar 2? cups butter, 2 cups milk, 10 cups flour sifted, 6 eggs, 1 wineglass wine, 1 wineglass brandy, 3 nutmegs, 1 lb. raisins, ½ lb. citron, 1 teaspoon soda and 1 lemon. This makes 4 loaves bread size.
MOLASSES GINGERBREAD.
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey._
One and one half teacup of butter, 3 cups of sugar, 2 cups of molasses, 1 of milk, 5 of flour, 5 eggs, 1 tablespoon of ginger, 1 teaspoon of soda dissolved in milk.
MORAVIAN ORANGE BREAD.
_Contributed by Miss M. Schott, Philadelphia, Pa._
Used largely in Bethlehem, where there are many Moravians: One and one half pts. of molasses, ¾ lb. of butter, ¾ lb. of sugar, 1 teacup of jelly, 1 teaspoon of mace, 1 teaspoon of cinnamon, 1½ tablespoon orange peel. Make up the bread stiff with flour, keep cold until the next day, roll out very thin, and then cut in small cakes.
MY GRANDMOTHER’S PLUNKETS.
_Contributed by Mrs. Edward I. Cramp, Philadelphia, Pa_.
Cream ½ lb. of butter, add gradually ½ lb. of sugar, separate 6 eggs, beat the whites to a stiff froth, add last. The yolks beaten to a foam, stir slowly into butter and sugar. Mix 6 oz. of cornstarch, no more, no less, with 2 oz. of flour, 1 teaspoonful of baking powder, sift 4 times, on this depends the success of the plunkets, add gradually to the other mixture, flavor with 1 teaspoonful of vanilla, bake in a moderate oven until a golden brown. Put in gem cans.
COFFEE CAKE.
_Contributed by Mrs. James M. Anders, Philadelphia, Pa_.
Two eggs separated, 1 cup of sugar, 1 cup of flour, 2 teaspoonsful of baking powder. Mix together then add a tablespoon of hot water, flavor cake, whipped cream and frosting, with coffee extract. About ½ teaspoon in each, ½ pt. whipped cream (sweetened). Bake in round, rather deep tin. When done cut a circular piece and lay it aside. From remainder of cake dig out little pieces here and there. Fill with whipped cream. Put all the cake in place over cream and frost with boiled frosting.
BURGESS CAKE.
_Contributed by Mrs. Joseph Neff, Philadelphia_.
Three fourths lb. of butter, 1 lb. of sugar, 1 wineglass of brandy, 1 teaspoon of nutmeg and cinnamon mixed, 4 eggs beaten separately, ½ lb. of currants, about 10 oz. of flour, rub sugar, yolks and butter together, then add yolks of the eggs, brandy and spices. When thoroughly mixed add about half the flour, then the whites of the eggs beaten light. Mix the remaining half of the flour with the currants and stir lightly into the mixture. Bake on tin sheets in a moderate oven. See that you do not get too much flour or the cakes will not be crisp.
BLACK CAKE THAT WILL KEEP ONE YEAR.
MRS. ROY MASON, “CLEVELAND,” KING GEORGE CO., VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
One lb. of brown sugar, 1 lb. of butter, 1 lb. of flour, 10 eggs, ½ pt. of French brandy, 2 lbs. of raisins, 2 lbs. of currants, 1 tablespoon mace, 2 nutmegs grated, 1 tablespoon of cloves.
SCHUYLER WEDDING CAKE.
NEW YORK (1690).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Twelve lbs. of brown sugar, 12 lbs. of butter, 12 lbs. of browned flour, 12 dozen eggs, 48 lbs. of raisins, 24 lbs. of citron, 48 lbs. of currants, 12 lbs. of chopped almonds, 6 cups of molasses, 3 qts. of brandy, 1 qt. of Jamaica rum, 12 oz. each of cloves, allspice, cinnamon and nutmeg, pound fine. Ten teaspoons salt, 12 teaspoons pearl ash. This is mixed in a wash tub and baked 16 hours.
LEMON JUMBLES.
MRS. WASHINGTON TOMPKINS, WHITE PLAINS, N. Y. (1800).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One lb. butter, 1 lb. sugar, 1½ lbs. flour, 4 eggs well beaten, juice of 4 lemons, and rind of 1 lemon. Roll very thin, and sprinkle with coarse sugar. Bake in a quick oven.
AUNT BETSEY BENNILL’S SOUR CREAM JUMBLES.
WESTPORT, CONN., 1800.
_Contributed by Miss Katherine A. Willcox, Westport, Conn._
One cup thick sour cream, 1 cup granulated sugar, ½ cup butter, 1 egg, 3 cups flour, 1 teaspoon baking soda, 1 teaspoonful cream of tartar, pinch of salt and flavor to taste. Pat out as dough is very soft, and cut.
LAUGHING MOLLIES.
GRANDMA MINOR (1800).
_Contributed by Miss A. Jacqueline Minor, New York._
Mix in order given below: Bake in 3 deep layers, and fill with boiled icing. One and a half cups powdered sugar, ½ cup butter, yolks of 3 eggs, ½ cake melted Baker’s chocolate, ¾ cup milk, 2 cups flour and 2 teaspoonfuls baking powder in flour, 1 teaspoon vanilla, and beaten whites of 3 eggs.
SPONGE CAKE.