Take 4 eggs, 1 cup of white flour, 1 cup of white granulated sugar, 1/2 cup of cocoanut cream, juice of 1 small lemon, and a pinch of salt. Put the salt and one half of the lemon-juice into the whites of the eggs, and beat until it has a cooked appearance, and place in a cool room or on ice while beating the yolks. Then add the rest of the lemon-juice to the yolks of the eggs, and beat until quite thick and creamy; then add the sugar and beat again, and lastly add the cream, and beat until it is thick. Then fold it into the white mixture, but do not beat it, and carefully fold in the flour, sifting a little of it, or about one fourth of it, on the top at a time. Work as little as possible after the flour is added, as it will make it tough. Bake in a moderate oven for 1 1/4 hours, being sure that it is done before removing. Cakes can not fall after they are done, if they are turned bottom side up when taken from the oven, but the tins must not be oiled, and the must rest on something, so that the air can circulate under the cake.
Take 1 1/2 cups of white flour, 1 small cup of granulated sugar, one scant half cup of hickory cream (this should be quite thick). Then mix with it the whites of the eggs, which should be beaten with the salt and lemon-juice until it has a cooked appearance. Fold them together carefully, and then fold in the flour, and pour into unoiled tins. Bake in a moderate oven for one hour and fifteen minutes. It takes longer to bake than cakes shortened with nut meal. It is always best to try them with a knitting-needle before removing from the oven. This cake has a strong hickory-nut flavor, and is moist and tender like a cake made of dairy cream. It is very nice for loaf cake or jelly roll.
Take 1/2 cup of thin nut cream, 4 eggs, 1 1/2 cups of whites flour, 1 teaspoonful of vanilla, and a pinch of salt. Beat the whites and yolks separately, adding the salt to the whites before beating and the sugar to the yolks after they are well beaten; then mix them, and add the raw peanut cream, and beat again very thoroughly; then pour over the beaten whites, and fold carefully in; lastly fold in the white flour; have ready some well-oiled tins, and drop on about 1/2 tablespoonful, and spread around in the shape of a cooky. If desired, a raisin may be put in the middle, or some almonds which have been coarsely chopped may be sprinkled over the top. A candied cranberry or cherry may be placed in the center, but it must be put on after baking.
Take I cup of stoned dates, 1 1/2 cups of nut meal made from any kind of nuts, 3 eggs well beaten, 1/2 teaspoonful of vanilla, 1 cup of whole-wheat flour. Grind the dates through the mill or chop them very fine, and mix the nut meal with them. Then add the vanilla, salt, and the eggs, which should be well beaten. Lastly, add the flour. Drop on oiled tins, and bake in a moderate oven for ten or fifteen minutes. If the dates are not fresh, a little water will have to be added to them before adding the butter.