Take 5 eggs, 1 cup of fine, granulated sugar, 3/4 cup of gluten No. 3 or 1 cup of granular white flour, 1 cup of coarsely ground nuts (walnuts, hickory-nuts, pecans, hazelnuts, or almonds, or peanut meal), 1 tablespoonful of cold water, 1/2 teaspoonful of vanilla, and 1/2 teaspoonful of salt. Have all things in readiness. Separate the eggs, and beat the yolks until they are thick, then add the sugar a little at a time, beating all the time until it is very stiff. Add the salt to the whites of the eggs, and beat until thick but not very stiff. Add the water and the vanilla, and beat until it has a cooked appearance. Then fold the yolk mixture into the whites, put in the nuts and fold gently but quickly in, and lastly fold in the flour gently but quickly, and just enough to have it even. Too much working after the flour and nuts are added makes it tough and lets the air out. (The Misses Lisk's cake tins are the best. Do not oil them.) Bake in a moderate oven forty-five minutes and turn the tins top side down to cool.
Take 3/4 cup of nut cream made by dissolving 1 heaping teaspoonful of nut butter in 3/4 cup of cold water, 3/4 cup of fine granulated sugar, 3/4 cup of granular flour (spring wheat is best), 1 tablespoonful of corn-starch sifted with the flour, 2 eggs, and salt and flavor to taste.
Put together the same as gems or puffs. Have all the material ready before commencing to put the cake together.
First, oil the gem irons and put them on the stove to warm. Now beat the yolks of the eggs, sugar, salt, and flavoring together until they are all of a foam, then take the hand and add the flour, slowly beating all the time to incorporate as much air as possible. When the flour is all in, add lastly the whites of the eggs which have previously been beaten very stiff. It is best to beat the whites first and place in an ice-chest or in a cool place, while you make the rest of the cake. Fold or stir the whites in just enough to have it well mixed. Fill the gem irons, and bake in a moderately hot oven.
Work together until smooth and creamy 1/2 pound (1 1/4 cups) of sugar, and 1 tablespoonful of nutcoa. Add 5 eggs, the whites and yolks beaten separately; 1/2 pound of almond meal, 1/4 pound of stoned raisins, or seedless, 1/4 pound of finely chopped citron, fresh if you have it, if not, use 1/4 pound of the dried citron ground through a mill, a little grated orange peel or a little nutmeg. Fold well together, but do not stir or beat it, and bake in the Misses Lisk's cake tins in a rather slow oven. When done, remove from the oven and turn bottom side up on the legs.
Take 1 pound of sugar, 1 cup of peanut oil, 1 pint of peanut milk, 1 pint of warm water, flour as required, 1 cup of liquid yeast, 1/2, pound of raisins, 1 teaspoonful of caraway, 1/2 nutmeg grated, and 1 spoonful of vanilla. Cream the oil and sugar together, add the water and milk and enough flour to make a stiff dough, add the yeast and set overnight to rise; in the morning add the fruit well washed and dredged with flour; then add the salt and flavoring. Put in oiled baking tins and let rise. Bake forty-five minutes in a moderate oven.