Victoria Cakes

From Mrs. C. F. Aked

Take 4 eggs, 1/4 pound of powdered sugar, 2 ounces of Vienna flour, 2 ounces of corn flour, 1 teaspoonful of baking powder. For the icing: 1/4 pound of fresh butter, 1/2 pound of icing sugar, some brown almonds chopped, a few drops of almond essence. Beat the yolks of eggs with the powdered sugar, sift the flour and baking powder, beat up the whites to a very stiff froth; then stir the flour into the yolk mixture, add the whites of eggs very lightly but thoroughly stirred in. Butter some little square moulds, pour in the mixture, and bake. Or the mixture can be baked in a square tin and cut into small cakes after it is baked. When cold, cover each little cake with the following icing: Put the icing sugar through a hair sieve into a basin, add the butter and work with a wooden spoon till quite smooth, then add a few drops of almond essence if liked, or can be left plain. Ice each little cake and sprinkle chopped almonds on top.

Yorkshire Parkin

From Mrs. C. F. Aked

Ingredients: 1/2 pound flour, 1/2 pound oatmeal (medium), 1/2 pound syrup (molasses), 1/2 pound soft sugar, 1/4 pound butter or lard, candied peel, pinch of salt, 1 teaspoonful carbonate soda, 1 egg. Method: Put the syrup and butter in a jar on the stove to warm. Mix the beaten egg and the carbonate soda, flour, oatmeal, salt, sugar, and peel together, then stir in the contents of the jar and well mix, adding buttermilk if not thin enough to drop off a spoon. Bake in a square roasting tin well buttered about 1/2 an hour. Done when firm in the center. Try with finger.

Coffee Cake

From Mrs. Franklin A. Zane

Use 1 cupful brown sugar, 1 cupful molasses, 1/2 cupful butter, 1 cupful strong coffee, 1 egg (or yolks of 2), 1 heaping teaspoonful soda in flour, 1 tablespoon-ful cinnamon, 1 teaspoonful cloves, 2 pounds raisins, 1/4 pound citron. Soften the butter, beat with the sugar, add the eggs, spices, molasses, and coffee, then the flour, and lastly the fruit dredged with flour.

German Coffee Cake

From Mrs. Franklin A. Zane

Melt butter, the size of a walnut, in 1/2 cupful of warm milk; pour into a pint of bread sponge; add 1/2 cupful of sugar, 1 whole egg and white of another, beaten well together, a few raisins, flour to stiffen. When nearly baked remove from oven, spreading remaining beaten yolk of egg over the top; sprinkle well with granulated sugar mixed with cinnamon to taste. Put back into oven and bake a little longer until done.

Oatmeal Cookies

From Mrs. Franklin A. Zane

Three-quarters cupful butter, 1 cupful sugar, 2 eggs, 2 cupfuls Quaker Oats, 1 1/2 cupfuls flour, 1/2 teaspoon-ful soda, 2 tablespoonfuls milk (fresh or sour, the latter preferable), 1 cupful raisins. (Sometimes add nuts.) Very stiff mixture. Dot on pan in heaping tea-spoonfuls. It spreads when heated.

Chocolate Icing

From Mrs. Warring Wilkinson

Two ounces chocolate, place where it will melt slowly but not scorch. When melted stir 3 tablespoonfuls of milk or cream and 1 of water into the chocolate. Mix all well together; add a scant teacupful of sugar; boil 5 minutes and while hot (when cake is cold) spread evenly over the surface.

Feather Pilling For Any Layer Cake

From Mrs. H. C. Botsford

One cupful water, 2 large tablespoonfuls flour; mix as for starch and boil till thick like cream. Stand till cold. Cream 1/2 cupful butter and 1 cupful sugar, and beat a little at a time into the flour and water. Flavor with vanilla.

"Fair fingers make fine feasts."

Opera Creams

From Mrs. William Hazlett

One cupful milk, 4 cupfuls sugar, 1/2 teaspoonful salt, chocolate to suit taste, vanilla. Boil till it will form in water. Beat and drop by the spoonful on buttered plate.

Cocoanut Drops

From Mrs. J. H. Barnard

Take a portion of the fondant (see recipe for "Fondant") and place in double boiler. Care must be taken that it does not melt, only soften; then stir in some shredded cocoanut with a little lemon or vanilla flavoring, and when thoroughly mixed drop on wax or buttered paper, saving a small portion to be colored with a few drops of fruit coloring. This is to be dropped in small quantities on top of the plain ones. When cold remove the paper and pack in tin boxes.

Delight

From Mrs. Maginnis

Ingredients: 2 cupfuls brown sugar, 1/2 cupful milk and cream mixed, 1/2 cupful chopped walnuts and almonds. 1/2 cupful cut figs and dates, a large piece of butter, 1/2 tablespoonful vanilla. Method: Boil together sugar, milk and butter till it makes a soft ball. Beat until creamy, then add nuts, figs and dates. Stir in vanilla and pour on buttered plates to cool.