Scotch Shortbread

Four rounding (not heaping) tablespoons of butter, two heaping tablespoons of sugar, ten rounding tablespoons of flour. Cream the butter, add the sugar, then the flour. Roll out; cut in rounds and bake light brown. This will make about fifteen small cakes. (The Scotch rule given was: four ounces of butter, two ounces of sugar, five ounces of flour.)

Swedish Rolls

Scald one pint of milk; when lukewarm, stir into it half a cup of butter creamed with a quarter of a cup of sugar, the stiffly beaten whites of two eggs, and half a yeast-cake dissolved in half a cup of warm water. Add flour enough to knead; let rise as for any bread. Roll out half an inch thick, into rounds, raise again, and sprinkle with sugar just before putting into the oven.

Cheesecake (German)

Bake half a pound of butter, half a pound of cottage cheese, and half a pound of flour; sprinkle on top, before baking, poppy seeds or chopped almonds. When served, cut in two and put jelly between.

Cheese Cakes (English)

Cook in double boiler, till it curds, one cup of sweet milk and one cup of very sour milk; strain and rub through a sieve. Beat with a wooden spoon the yolks of four eggs, one cup of sugar, juice of one lemon and grated rind; then add the curd. Line patty-pans with puff paste, press down to keep the air from between pan and pies, or use pastry shells. Fill these pans or shells with the curd mixture, scatter chopped almonds over the top, and bake in a moderate oven twelve minutes.

Bengal Chutney

Boil together, till tender, seven apples chopped fine, one quarter of a pound each of brown sugar, mustard, and salt; two tablespoonfuls each of chopped garlic, onions, and raisins; one and a half pints of vinegar, and a dash of cayenne pepper.

Pischinger Torte (German Layer Cake)

Mix seven ounces of unsalted butter creamed (one rounded tablespoonful is one ounce), seven ounces of melted sweet chocolate, three ounces of filberts, and three to four table-spoonfuls of powdered sugar. Roast the nuts in the frying-pan till you can rub the skins off. Then roast again with one tablespoon of powdered sugar, and pound fine. Stand on the ice ten minutes. Then take Karlsbad wafers (any thin wafer will do), six for each cake. Spread the mixture, putting one on top of another, leaving the top cake uncovered. Frost the whole with chocolate frosting and serve.

Chocolate Frosting

Dissolve two squares of chocolate and add a small piece of butter, remove from the fire, and while hot stir in one unbeaten egg and one cup of powdered sugar.

English Tea Cake (Bermudas)

One pint of flour sifted with one heaping teaspoon of baking-powder, two eggs, one tablespoon of sugar, butter the size of an egg, one cup of chopped raisins, and milk enough to make a good batter. Bake twenty minutes in a hot oven, split, and butter.

Swedish Cake

Four eggs, one cup of sugar, one half a cup of Swedish flour, one teaspoon of baking-powder. Beat yolks, add sugar, then flour, baking-powder, and last the whites stiffly beaten. Bake in small tins, split, and fill with whipped cream. Serve with chocolate.