Hickory Nut Cake

One and one-half pounds flour.

One pound sugar.

One-half pound hickory nut kernels.

Twelve ounces good butter.

Whites of twelve eggs.

Half pint sweet milk.

Teaspoonful lemon or vanilla.

Cream the butter and sugar, (if you have it use pulverized sugar it works easier), add the milk and mix, add chopped nuts and flavoring and mix, sift the baking powder and flour together at least four times, mix in very lightly, beat the egg whites stiff, mix in lightly but thoroughly, bake in moderate oven.

White Nut Cake

One pound butter.

One pound powdered sugar.

One pound, four ounces flour,

Whites of ten eggs.

One cup of milk (1/2 pint.)

Four ounces finely chopped nuts.

One tablespoonful baking powder.

One teaspoonful lemon extract.

Cream the butter and sugar, add milk and flavoring and mix, add nuts and mix, sift the baking powder and flour together, mix in lightly, beat the whites very stiff, mix in lightly but thoroughly, prepare your mould and fill, bake. When cool ice with a good icing.

Walnut Cake

One pound butter.

One pound powdered sugar.

One pound, four ounces flour.

Four ounces finely chopped walnuts.

Ten eggs.

Two teaspoonful baking powder.

Almond flavoring.

Rub the butter and sugar together until light and white, whip in the eggs adding two at a time,but be sure and whip them light, add the chopped nuts and flavoring and mix, sift the baking powder and flour together, add and mix in lightly but thoroughly, bake in shallow square pan or regular pound cake mould, ice with plain icing.