This section is from the book "A Book Of Recipes For The Cooking School", by Carrie Alberta Lyford. Also available from Amazon: A book of recipes for the cooking school.
1/4 cup butter
1/2 cup sugar 1 teaspoon ground cloves 1 teaspoon cinnamon
1 tablespoon ginger
1 cup molasses 1 teaspoon soda Salt 2 1/2 cups flour
1 cup boiling water
Cream the butter, add sugar mixed with spices, then add the well-beaten eggs. Add molasses, then flour (well-sifted with soda and salt) alternately with boiling water.
Pour in gem pans which have been greased and well-dusted with flour.
Bake 20 to 30 minutes in a hot oven. (2 dozen.)
If desired the mixture may be used for cookies. Then use only a small amount of water, keeping the batter stiff enough to retain its shape and put by the teaspoonful on to well-greased baking pans some distance apart and bake 12 to 15 minutes.
3 egg whites 1/3 cup powdered sugar 2 egg yolks
1/3 cup flour
Salt 1/4 teaspoon vanilla
Beat the whites of the eggs until stiff and dry, add the sugar gradually, and continue beating, add the yolks of eggs beaten until thick and lemon-colored, then the vanilla. Fold in the flour which has been sifted with the salt. Put the mixture into a pastry bag, and shape 4 1/2 inches long and 1 inch wide, on a tin sheet covered with unbuttered paper. Sprinkle with powdered sugar and bake 8 minutes in a moderate oven. Remove from the paper with a knife. Brush halves with an egg-white, slightly beaten, and fasten together. (1 1/2 dozen)
The mixture may also be baked in the form of small round cookies.
Cut pound or gold cake in small shapes - hearts, rounds, diamonds and crescents. Fasten cakes securely on a fork and dip tops into melted fondant flavored and colored as desired. Use trimmings of cake in Cabinet Pudding. (See uses for white fondant)
1 dozen wafers
2 egg whites
3/4 cup powdered sugar
2 oz. chopped nuts
(4 tablespoons) 1/4 cup chopped raisins
Beat the eggs until stiff, add 2/3 of the sugar gradually, and continue beating until mixture holds its shape, then fold in remainder of sugar and nuts and raisins chopped together. Spread on salt wafers and bake till a delicate brown, in a modetrate oven. Serves 12.
4 egg whites 1 1/2 cup powdered sugar or 1 cup fine granulated sugar
1/2 teaspoon vanilla
Beat the egg whites with a flat egg beater until stiff adding 2/3 of the sugar gradually, continuing the beating until the mixture will hold its shape. Then fold in the remaining sugar and add the flavoring. Shape in oval or round forms with a tablespoon or pastry bag on a wet board covered with buttered paper. Bake 30 minutes in a slow oven. Remove carefully from the paper. If to be used as cases in which to serve ice cream or other frozen dishes, scrape out the soft part with a spoon and return the case to the oven to dry out. Re-bake the soft portion to use as garnishing for desserts. 12 to 16 cases.