This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
1 cup sugar
1 tablespoon melted butter
1 cup ground nuts
1/2 cup flour
1/2 teaspoon vanilla
1 teaspoon baking-powder
1/2 teaspoon salt
Separate the eggs and add sugar to the yolks, beating until creamy. Beat in the butter and add the flour sifted with the baking-powder and salt. Add vanilla. Beat the whites of the eggs, then add the ground nuts, stirring them into the first mixture. Bake in two layers for fifteen minutes in a moderate oven (350° F ).
1/2 pint cream
1 tablespoon essence of coffee
1 tablespoon confectioners' sugar
Beat the cream until it is stiff enough to hold its shape, add the coffee and sugar and put the filling between and on top of the layers. Use a pastry tube to make it decorative.
1 cup sugar
3 tablespoons cold water
1 1/2 tablespoons corn-starch
1 cup flour
1 1/2 teaspoons baking-powder
1/4 teaspoon salt
To the beaten yolks of the eggs, add sugar and cold water. Sift the corn-starch with the flour, baking-powder and salt. Add to first mixture. Beat well and add the stiffly beaten whites of the eggs and any flavoring desired. Bake for one-half hour in a moderate oven (375° F.) in shallow pans. When cool, cut in small circles, split, scoop out a little of the crumb from the center of each and fill cavities with whipped cream, custard, or any preferred filling. Press together in pairs, dip in melted fondant, decorate with nuts, glace fruits, and so forth, and place each little cake in a paper case.
Cover the bottom of individual cake-tins with any good plain cake batter, place a prepared emblem in the center of each and cover with batter, filling tins not more than two-thirds full.
Bake in an oven registering 375° F. till browned and firm to the touch. Remove from tins and, when almost cold, cover with a boiled frosting. Let threads of frosting fall irregularly over the top to suggest "cobwebs in the sky." While the frosting is still soft, stick a tiny orange-colored candle in the top and press a black-cat cut-out against one side.
Sirup of preserved ginger
Marshmallows Maraschino cherries
Cut slices of angel cake into rounds. Moisten the figs with the ginger sirup, and spread the paste over each round of cake. Place a marshmallow in the center of each and bake in a moderate oven (375° F.) until the marshmallows spread. Decorate with maraschino cherries.