Part 15
_Contributed by Mrs. C. W. Dailey, Elkins, W. Va._
Six eggs, 1 glass of flour, 1 glass of sugar, juice of ½ lemon. Beat yolks of eggs very light, then beat in sugar 5 minutes, then flour 5 minutes, then lemon juice, and white of egg beaten very stiff. Bake in papered tins.
GINGER SNAPS.
MADAM STEPHEN WARD, EAST CHESTER, N. Y. (1760).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Three lbs. flour, 1 lb. butter, 1 lb. brown sugar, 1 pt. dark molasses, 1 tablespoonful ginger (heaping), 1 tablespoonful cinnamon, ¼ tablespoonful cloves. Roll very thin, and bake in a quick oven.
BLACK CAKE ½ (WEDDING CAKE).
MRS. ALBOR MAN, PLATTSBURG, N. Y. (1806).
_Contributed by Mary Helen Livingston Lloyd, Mrs. Horatio Gates Lloyd, Haverford, Pa._
One lb. of butter, 1 lb. of sugar, 1 lb. of flour, 1 teacup of molasses, 10 eggs, 1 lb. of citron, 2 lbs. of currants, 3 lbs. of raisins, 1 lb. of almonds broken small, 1 teaspoonful of cloves, 2 teaspoonsful of cinnamon, ½ tumbler of brandy, 1 nutmeg grated. Bake 4 hours, keep moist for 3 months, if needed sooner bake three hours.
SPONGE CAKE.
MRS. B. F. HADDUCK, CHICAGO.
Eighteen eggs, 1½ lbs. pulverized sugar, 1 small saltspoon of salt, ½ lb. and a handful of flour, the grated rind and juice of 1 lemon. Beat yolks of eggs 10 minutes more, add salt and lemon, add whites of eggs beaten very stiff, fold flour in very lightly and bake 30 minutes.
ICING FOR CAKE.
MRS. RODNEY, OF GERMANTOWN.
_Contributed by Her Great-Granddaughter, Mrs. Samuel V. Merrick, Germantown, Philadelphia, Pa._
Take whites of 1 egg for 1 lb. of cake, beat very well, then add by degrees 8 teaspoonfuls of the very finest pulverized and sifted sugar. Beat all very well together, then put it on with a feather, whilst the cake is a little warm.
PENNSYLVANIA SAND TARTS.
_Contributed by Mrs. Caroline Rogers Buehler, Philadelphia, Pa._
One lb. of flour, 1 lb. of sugar, ½ lb. of butter, 3 eggs leaving out the whites of 1. Make into stiff dough. Cut them in squares. Brush surface with beaten white of egg. Lay split, blanched almonds on top and sprinkle with sugar and cinnamon. Bake in quick oven.
“BLACK TORTE” (1561).
_Contributed by Mrs. H. Cavalier Smith, Philadelphia, Pa._
From the recipe cook book of Archduchess Philippine, wife of Archduke Ferdinand of Tyrol, in the year 1561. The oldest cook book extant. Eight to 14 pears, roast until soft with 1 quince (the last longer in oven, being harder). Peel and put into ½ pt. of milk. Add 9 eggs, sugar (rather too much than too little), ½ measure of grated almonds, sieve. Add cinnamon, cloves, pepper, ginger and nutmeg to taste. Serve on thin crust, putting frosting on top.
BEST BRIDE’S CAKE. MADE BY MY GREAT-GRANDMOTHER--BORN 1795, DIED 1896.
MRS. ALBOR MAN, PLATTSBURG, N. Y.
_Contributed by Mrs. Mary Helen Livingston Lloyd, Haverford, Pa._
One lb. of sugar, ¼ lb. of butter, 1 lb. of flour, 1 teacupful of milk, 10 eggs, whites only, 1 teaspoonful of soda dissolved in milk, 2 teaspoonfuls cream of tartar sifted into the flour. Stir butter to a cream, add sugar and stir to a snow. Add flour slowly, and lastly gradually the milk and eggs.
MAPLE BISCUIT.
_Contributed by Mrs. M. Kim Miller, New York._
Three lbs. flour, ¾ lb. butter, 2 lbs. brown sugar, 2 tablespoonfuls cinnamon, 4 eggs, ½ glass wine, same of brandy, nutmeg, 2 teaspoonfuls of baking powder and cup of milk. Roll thin.
_Loaned by Miss Frances Virginia Baldwin, Orange, N. J._
This is a good recipe of “Georgie’s” for Molasses Cake.
One cup of molasses, 1 cup of brown sugar, 1 cup of milk, 2½ cups flour, 1 egg, 1 teaspoon of soda or 2 teaspoons of baking powder. Cinnamon and ginger to taste.
CRISP GINGERBREAD.
MRS. COLLINS, PHILADELPHIA, PA., 1878.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Three lbs. of flour, 1 lb. of sugar, 1 lb. of butter, 3 tablespoons of best ginger, 1 tablespoonful of powdered cloves, 1 of powdered allspice, 1 of mace. Cut the butter into the flour, rub it through until well mixed, add sugar and spices. Wet it with 1 quart of molasses, roll very thin and bake in a hot oven. To make the cakes shine on top, rub them over with cloth dipped in molasses. Beat light before the dough is cut into cakes.
SOFT GINGERBREAD.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
One cup of molasses, 1 cup of brown sugar, 1 cup of butter cut in small pieces, 3 eggs well beaten, 3 teacups of flour, 2 tablespoons of ground cloves, 2 tablespoons of ground ginger, 2 tablespoons of brandy, 1 teaspoon of dissolved saleratus, ½ cup of milk.
TAYLOR GINGERBREAD.
_Contributed by Virginia Taylor Seiss, Mrs. Ralph W. Seiss, Philadelphia, Pa._
From the Old Homestead at High Bridge, New Jersey. Used for 6 generations by the Taylors within its walls. One cup of molasses, 1 cup of brown sugar, 1 cup of sour milk, 1 cup butter, 3 cups of flour, 2 eggs, 1 tablespoon of ginger, 1 dessertspoon cinnamon, 1 dessertspoon soda, one third of a nutmeg grated.
SCOTCH CAKE.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA. 1875.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Stir to a cream a pound of sugar, ¾ pound of butter, juice and grated rind of 1 lemon, wine glass of brandy. Separate yolks and whites of 9 eggs, beat them to a froth and stir in cake, add 1 lb. of sifted flour; just before putting cake in pan put in 1 lb. of stoned raisins.
CRULLERS.
_Contributed by Aunt Mary Balding, Philadelphia, Pa., 1850._
Four eggs, 9 tablespoons of sugar, 9 tablespoons of melted butter, flour to make a soft dough, ½ cup of milk, ½ teaspoon soda, nutmeg to taste. Beat eggs and sugar together until very light, add butter, spice and flour.
DUTCH APPLE CAKE.
HELEN B. HUTCHISON, GODERICH, LAKE HURON.
_Mrs. William A. Glasgow, Jr._
One pint of flour, ½ teaspoon of salt, ½ teaspoon of soda sifted into the flour, 1 teaspoon of cream of tartar, ¼ cupful of butter, 1 egg, 1 scant cup of milk, 4 sour apples pared and quartered, 2 tablespoons of sugar, mix ingredients in order given. Rub in the butter, beat the egg and mix with the milk, then stir this into the dry mixture. The dough should be soft enough to spread half an inch thick on a shallow baking pan. Pare and cut 4 apples into eighths. Lay in rows on top of dough, the sharp edge down, sprinkle the sugar on the apples. Bake in a hot oven 20 or 30 minutes. To be eaten hot with butter as a tea cake, or with lemon sauce or cream as with a pudding.
DOUGHNUTS.
MRS. JOSEPH PATTERSON, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Two pints of flour, 1 cup of sugar, 1 pint of milk, 2 or 3 eggs, 1 cup of butter, teaspoon soda, 1 teaspoon of cream of tartar.
TO MAKE A LETTIS TART.
From Mrs. Washington’s “Book of Cookery,” owned by the Pennsylvania Historical Society of Philadelphia, Pa., used by Martha Washington and her descendants, from 1706.
_Contributed by Mrs. W. Hinckle Smith, Bryn Mawr, Pa._
When you have raised ye crust lay in all over the bottom some butter and strow in some sugar, cinnamon and a little ginger, then boyle ye cabbage lettis in a little water and salt and when ye water is drayned from it, lay it in ye coffin with some dammask pruens, some marrow and some seasoning as you layd on ye bottom. Ye close it up and ye bake it.
STIR PAN CAKES.
MRS. G. T. HEWLETT, BROOKLYN, N. Y.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
One quart of milk, 1 pint of flour, 4 eggs and a little salt. Beat the eggs, adding the flour and milk alternately so as to form a thin smooth batter. When ready to cook them, have a frying pan just hot enough to melt butter (about a tablespoonful) then pour in a teacup of this batter, stirring immediately, the same as scrambled eggs, keeping the batter in the centre of the pan, then allow it to remain until it browns lightly on the under side, then turn over. When the other side is brown also, place it on a hot dish, but never allow them to be put on top of each other. To be baked and served at once, as they are too delicate to wait. Excellent for desserts. To be eaten with butter and fine sugar, the same as waffles. From my Grandmother’s Recipe Book.
MORAVIAN SUGAR CAKE.
MISS M. P. CONNELLY, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Three and one fourth lbs. of butter, 1 quart of milk, 2 eggs, 1½ lbs. of flour, 1 tablespoon sugar, 1 teaspoon of salt and yeast. Work the butter in the flour, warm the milk, mix in alternately the milk and eggs, mix in the yeast last and set to rise. When risen sufficiently work the dough with more flour. Put in flat pans set to rise then spread with sugar and cinnamon.
LEMON SAUCE.
Two cups of hot water, 1 cup of sugar, 1 heaping teaspoon of flour, grate the rind of 1 lemon, add juice and 1 tablespoon of butter. Boil water and sugar 5 minutes, add the flour wet with a little cold water. Cook 8 or 10 minutes, add lemon rind, juice and butter, stir until butter is melted and serve at once.
SPONGE CAKE.
MRS. G. T. HEWLETT, BROOKLYN, N. Y.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
Take 9 eggs. The weight of 8 of them in granulated sugar and weight of 4 of them in flour. Grated rind of half a lemon and a tablespoonful of juice. Place the sugar in a deep bowl, breaking the eggs, separating the whites so as to beat them to a stiff froth. As you break the egg, chop each yolk in the sugar, stirring constantly until very fine and light. Add the grated lemon rind and then the juice. Afterwards the whites, beaten to a stiff froth, cutting through and beating lightly, and then add the flour, very lightly also. Having greased two pans, pour in the batter and bake in a moderately hot oven until a double broom whisk can be run through the centre of the cake and removed entirely dry.
KATE WILLCOX’S COOKIES.
NEW YORK CITY, 1878.
_Contributed by Miss Katherine A. Willcox, Westport, Conn._
One and one half cups of sugar, ½ cup of butter, 2 eggs, ½ cup of milk, 3 cups of flour, 1 teaspoon baking powder, or ½ teaspoon of cream of tartar, ¼ teaspoon of soda.
BOILED ICING.
One and one half lbs. of sugar boiled in 1½ pts. of water until it ropes. Put into a bowl and stir and beat until it is milk warm, then add whites of 7 eggs beaten to a stiff froth, beat all well together.
DOUGHNUTS.
AUNT NANCY TROTTER, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Four lbs. of flour, ¾ lb. of butter, 1½ lbs. of sugar, 1 quart of milk, 1 egg, 1 teacup of yeast, cinnamon to taste.
NEW ENGLAND COOKIES.
_Contributed by Mrs. James M. Anders, Philadelphia, Pa._
One cup of sugar, 2 eggs, 3 cups of Quaker oats, 2 level teaspoons of baking powder, salt, a little vanilla may be added. Drop a teaspoonful in the pan so that each cookie will spread. They will harden when cold.
LADY WASHINGTON WEDDING CAKE.
This recipe was taken from an old family recipe book (tattered, but still legible in spite of century old ink). The old-fashioned recipe was intended for baking before an open fire, and contained directions for baking before an open fire, for putting embers under the oven, and letting the batter rise 3 hours, then baking for 3 hours and drawing the oven away from the fire, letting the cake soak at least 2 hours. If it was very large, it was to be left in the chimney corner all night.
_Contributed by Mrs. Samuel Ewing, Bryn Mawr, Pa._
Two lbs. of raisins, 2 lbs. of currants, 1 lb. of citron, 1 lb. of almonds chopped fine, 1 lb. of sugar, 1 lb. of butter, 1 lb. of flour, 1 doz. eggs, 1 tablespoon of mace, 1 tablespoon of cinnamon, 2 nutmegs grated, 1 teacup of wine and brandy mixed. The raisins and citron are both cut up and rolled in flour. Beat butter and sugar to a cream, add eggs beaten very light, then fruit, then flour, and last the wine.
HOLLOW HEARTS.
LAURA G. BROWER, WILKES-BARRE, PA. (1820).
_Contributed by Mary Helen Livingston Lloyd, Mrs. Horatio Gates Lloyd, Haverford, Pa._
Two eggs, 2 cups of milk, 2 cups of flour, 1 spoonful of butter and a little salt. Bake 20 or 30 minutes in patty pans and serve with wine sauce.
OLD-FASHIONED SPONGE CAKE.
MRS. SAMUEL BETTLE, HAVERFORD, PA.
_Contributed by Helen Biddle Griscom Bettle._
Weight of 8 eggs in sugar, weight of 4 eggs in flour, juice of half a lemon. Beat yolks until very light and add sugar slowly, stir in the flour gradually, and add the lemon juice. Beat whites very stiff and fold them in, stirring as little as possible. Bake in a quick oven.
SPONGE CAKE.
MRS. JOSHUA HARVEY, BALTIMORE.
Ten eggs weight in pulverized sugar, weight of five in sifted flour. Beat yolks and sugar. When light add whites beaten light, grated rinds of 2 lemons and juice of one. Stir in flour and bake in moderate oven.
MOLASSES POUND CAKE.
MRS. MARIE LOUISE JONES, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Two and one half lbs. of flour, 1 lb. of butter, 1 lb. of sugar, 1 pint of molasses, 3 eggs, 1 teaspoon of pearl ash, 1 cup of cream, spices to taste.
DOUGHNUTS.
_Contributed by Miss F. Virginia Baldwin, West Orange, N. J._
Two teacups of sugar, 2 teacups of buttermilk, 2 tablespoons of butter, 2 teaspoons full of saleratus, 2 teaspoons of nutmeg.
MOLASSES CAKE.
MRS. MORRIS R. STROUD, PHILADELPHIA, PA.
_Contributed by Mrs. Meredith Bailey._
One cup butter, 1 cup sugar, 1 cup molasses, 3 cups flour, 3 eggs, 1 teaspoonful sea foam, 1 cup milk, 1 tablespoon ginger.
ALMOND CAKE.
“AUNTY ESTELLE,” GERMANTOWN, PHILADELPHIA.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
One half lb. of butter, 1 lb. of sugar, 1 wineglass wine, 8 eggs, 1 wineglass rose water, cinnamon and nutmeg to taste, flour sufficient to make a stiff dough. Cooked like doughnuts.
SUGAR CAKES.
MRS. LOCKE, FREDERICKSBURG, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
One cup butter, 2 cups sugar, 4 cups flour, 1 teaspoon of soda dissolved in a cup of sour cream, 1 nutmeg grated, flour sufficient to roll it.
ENGLISH DROP CAKES.
_Contributed by Mrs. M. Kim Miller, New York._
One half lb. sugar, ½ lb. butter, ¾ lb. flour, 3 eggs well beaten, ¼ lb. currants, teaspoonful of baking powder. Drop in pan.
SPICE CAKE.
RECIPE OF MRS. FRANCIS SORRELL, “THE BARRENS,” ROANOKE CO., VA., 1867.
_Contributed by Miss Jane Gamble, Roanoke, Va._
Six eggs, ¾ lb. of sugar (light weight), 1 lb. of sugar (pulverized), 1 lb. of flour, 1 teacup sour milk, 2 or 3 nutmegs grated, 2 tablespoonsful cinnamon, 1 heaping tablespoon of ground ginger, ½ teacup of brandy (or wine), 1 teaspoon of soda dissolved in a small quantity of vinegar as will dissolve it. Cream the butter, add the sugar and yolks of eggs, then the well-beaten whites of the eggs, then the flour must be added little by little alternately, then the seasoning, then the sour cream, last the soda. Bake in moulds quickly after it rises. Eat while fresh.
SCRIPTURE CAKE.
_Contributed by Mrs. James Crosby Brown, Rosemont, Pa._
One cup butter Judges, 5:25 Three and a half cups flour I Kings, 4:22 Three cups sugar Jeremiah, 6:20 Two cups raisins I Samuel, 30:12 Two cups of figs I Samuel, 30:12 One cup water Genesis, 24:17 One cup almonds Genesis, 43:11 Six eggs Isaiah, 10:14 Tablespoonful honey Genesis, 43:11 Pinch of salt Leviticus, 16:13 Spices to taste I Kings, 10:10 Two tablespoonfuls baking powder I Corinthians, 5:6
Follow Solomon’s advice for making good boys, and you will have a good cake. Proverbs, 23:14: “Thou shalt beat him with a rod.”
ORANGE CAKE.
The recipe was written by Penelope Jones, the mother of Commodore Jacob Jones, United States Navy.
_Contributed by Mrs. Samuel V. Merrick, Germantown, Phila., from her Great-Grandmother Rodney’s recipe-book, 1700._
Take 15 oz. of flour well dried, a pound of double refined loaf sugar, half a pound of almonds beaten with half a pint of rose water, the yolks of 4 eggs, the whites of 4 beaten separately, rind of 3 oranges, grated. All beaten together with some slices of citron and candied orange peel.
MOLASSES CAKE.
MRS. DOMINICK, CINCINNATI.
One cup New Orleans molasses, 1 cup milk, ½ cup of lard melted, 1½ cups of flour.
TO MAKE A SPONGE CAKE.
MRS. SAMUEL POWEL, PHILADELPHIA, PA. (1800).
(Daughter of Mr. Charles Willing, wife of Mr. Samuel Powel, who was Mayor of the City and held other important positions, and whose home was the resort of the most distinguished people of this country and abroad.)
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
Take ¾ of a pound of fine sugar, put to it a ¼ of a pint of water, let it just boil enough to skim it clean, then take 7 eggs, leave out 4 whites, when they are beat and strained, put to them the peel of a large lemon, cut very fine. Then put to them the sugar and water, which must be very hot, putting in a little at a time, beating the eggs all the time with a whisk. (It must be beat an hour). Then have ready ½ pound of flour sifted and dried and put in a little at a time. It must not be beat after the flour is put in, and that must be stirred with a spoon. Bake 50 minutes.
WHITE MOUNTAIN CAKE.
MADE BY MRS. JOHN BEARDSLEE, 1858, LITTLE FALLS, N. Y.
_Contributed by Mrs. James W. Noyes, Montclair, N. J._
One lb. of powdered sugar, ½ lb. of butter, 6 eggs, 1 teacup of sweet milk, 1 lb. of flour, 1 teaspoon of soda, 2 teaspoons of cream of tartar. Lemon extract or almond extract to taste.
DOUGHNUTS.
MADE BY MRS. M. E. FURMAN, 1865, WESTPORT, CONN.
_Contributed by Mrs. James W. Noyes, Montclair, N. J._
Eight tablespoons of melted lard, 3 cups of white sugar dissolved in milk, 3 cups of milk, 3 eggs beaten together, 1 teaspoon salt, 1½ teaspoons of soda in milk, 3 of cream of tartar in flour, 5 pints of flour. Fry in boiling lard.
BLACK CAKE.
(Wedding cake.)
_Contributed by Elizabeth W. Paul Morris, Mrs. Frederick Wistar Morris, “Dundale,” Villa Nova, Pa._
Given to me by my old aunt, 1820, Mary Paid Lownes; used in our family for all weddings.
One lb. of flour, 1 lb. of butter, 1 lb. of brown sugar (light), 9 or 10 eggs, 2 lbs. of raisins, 2 lbs. of currants, ½ lb. of citron, ¼ orange and lemon peel, 2 oz. cinnamon, ¼ oz. ground cloves, 2 nutmegs, 1½ gills brandy. Send to confectioner to bake.
OLYCOOKS.
(Old Dutch Recipe.)
From the old Dutch book of Elizabeth Van Rensselaer, married September 18th, 1787, to John Bradstreet Schuyler.
_Contributed by Mrs. Francis Taylor Chambers, her Great-Granddaughter._
Five lbs. of flour, 1¼ lbs. of butter, 2 lbs. of sugar, 12 eggs, 1 quart of milk, a small quantity of thick yeast. Nutmeg, mace and cinnamon to taste, with a quantity of stoned raisins. The butter sugar and milk must be warmed together. Add the rest, but while it is very hot. Mix in the morning and stand until afternoon.
MONTGOMERY INN SOFT GINGER CAKE.
_Contributed by Mrs. Beverly Roberts, Bryn Mawr, Pa._
One cup dark brown sugar, 1 cup molasses, 1 cup sour milk, ¾ cup lard and butter, 3 eggs, 3½ cups flour, 1 tablespoonful ginger, 1 tablespoonful cinnamon, 1 teaspoonful cloves, 2 teaspoonfuls soda dissolved in vinegar. Bake about 30 minutes. Use your own judgment in regard to flour, as there is a difference in texture and some brands thicken more quickly than others.
AUNT PHEBE’S LEMON CAKE.
Made for the Earl of Hillsborough, whose servant she was.
In the opening of our Southern States the most noble Earl of Hillsborough did not fail to appreciate the lovely and charming Accanecean Hills of Northern Carolina, and then when without the window of his modest state home, “as it could not be called more” the Rhodora rose, blushed and gave the colors of life and party, this most noble Lord took the hint, and entertained in a truly royal manner. So much did they who lived around the Court, love life and good living that they willingly accepted the offices of our Aunt Phebe.
Aunt Phebe, whose pedigree need not alarm us, as we all loved her and ate her cake with the keenest relish after either a fox hunt or, in more remote days, driving away the tear, made this cake never to be forgotten, and still enjoyed by many of the descendants who have never forsaken this Swiss-American Carnival spot. It is still called Aunt Phebe’s Hillsborough Lemon Cake.
_Contributed by Miss Caroline E. Brooks, Philadelphia, Pa._
One lb. of flour, ½ lb. of butter, 1 lb. of sugar, 1 cup of milk, 7 eggs, 1 lemon, 2 light spoonfuls of baking powder.
FILLING.--Three eggs, 1½ cups sugar, ¾ cup butter, 3 lemons, juice of all--grated rind of one. Beat yellow and whites of eggs separately--beat well and stir over the fire until thick enough to spread. When cold spread between layers of cake.
CREAM CAKE.
MISS M. BIDDLE, PHILADELPHIA, PA.
Two cups pulverized sugar, 3 cups flour, 1 cup milk, ¾ cup of butter, 3 teaspoonfuls of baking powder, 4 eggs.
Custard for Filling.--One pt. of milk, 2 eggs, ½ cup sugar, 4 teaspoons of cornstarch. Flavor with vanilla. This batter should make 6 layers, enough for 2 cakes. Put boiled icing on the tops.
WAKEFIELD GINGER COOKIES.
USED BY MISS ELIZABETH RODMAN FISHER, OF WAKEFIELD, GERMANTOWN, 1860.
_Contributed by Miss Hannah Fox, Philadelphia, Pa._
Take 2 lbs. of flour, ½ lb. of butter, ¼ lb. of lard, ½ lb. of brown sugar, 5 tablespoons of spice, 2 of ginger, 2 of cinnamon, ½ allspice, ½ cloves, 1 pint of molasses.
Mix thoroughly with the hands the flour, butter, lard, spices and sugar. Add the molasses, roll thin and bake in a rather slow oven. The cookies will be quite spoiled unless mixed with great care.
MARTHA WASHINGTON’S FRUIT CAKE.
Copied from Old Original Receipt Book.
MRS. ROBERTS LOWRIE, BRYN MAWR.
One and one half lbs. sugar, ½ lb. butter, 1¾ lb. of flour, 1 lb. currants, 1 lb. raisins, ½ lb. citron, 1 nutmeg, sprinkling of mace, 1 pt. sour cream, juice of 1 lemon and rind of two, 6 eggs, 1 teaspoon of soda. Cream the butter and sugar, add gradually the yolks of the eggs well beaten, then the sour cream (in which the soda has been dissolved), and flour alternately; then the well beaten whites of the eggs. Flavor the fruit and add last of all, bake 2¼ hours, cover with buttered paper while baking.
MRS. OLIVER HASTING’S FRUIT CAKE.