Pommes De Terre

Mrs. R. H. Hanson

1 pound blanched almonds, 1 pound powdered sugar, Pound the almonds to a paste.

Beat the whites of 2 eggs very light and mix in the almonds and sugar till smooth and flavor with rose and vanilla. Cut the cake in small pieces, shape like an Irish potato, and roll the paste around the cake, then roll in powdered sugar or powdered cinnamon.

Pound Cake (No. 1)

E. D. P

1 pound of flour, 1 pound of butter, 1 pound of sugar, 10 eggs.

Cream butter well, then sugar till very light. Beat eggs till light, velvety, and thick. Add 2 wineglasses of liquor - any kind preferred, then flour and eggs alternately.

Pound Cake (No. 2)

An Old-Time Recipe

12 eggs,

1 pound butter,

1 pound sugar,

1 pound flour.

Cream the butter and add the flour. Beat the yolks, and add to them the sugar, then add to the butter and last the frothed whites. Beat well and flavor with brandy or whisky. Bake in a papered mould in a moderate oven. The old-fashioned way was to bake this recipe in teacups and ice them with white icing, and they were called "Snowballs."

Robert Lee Jelly Cake

Use any recipe for sponge layer cake and fill with the following:

Yolks of 3 eggs,

Juice and grated rind of 1 lemon,

1/4 pound of butter,

1/2 pound of sugar.

Put in a skillet on the stove and stir till cooked; then put in the well-beaten 3 whites. As soon as it comes to a boil, take off and stir till cold. Put between layers of cake.

Simple White Cup Cake

Miss Annie Lyle

5 eggs,

1 cup of butter,

1 cup of milk,

3 cups of flour after sifting,

2 cups of sugar,

2 teaspoons baking-powder.

Spice Cake

Miss Annie White

4 teacups flour,

1 good teacup of butter,

3 teacups sugar,

4 eggs,

1 teaspoon soda in 1 cup of sour milk or cream, 1/2 tablespoon each of nutmeg, allspice, mace, cinnamon, and cloves.

Cream butter and sugar. Break the 4 eggs over it and beat. Add milk and soda, and put in gradually flour and the spices. Drop with spoon in pans and ice with white icing and flavor with lemon.

Tip-Top Cake

2 eggs,

1 1/2 cups sugar,

1 teaspoonful of soda dissolved in 1 cup of sweet milk, 2 1/2 cups flour,

2 teaspoonfuls of cream of tartar,

2 tablespoonfuls of melted butter. Flavor to taste.

Cream sugar and butter, and then add beaten eggs, flour, etc., and bake in layers.

Velvet Sponge Cake

6 eggs,

2 cups sugar,

1 cup of boiling water,

3 cups flour,

1 tablespoon baking-powder.

Separate the eggs and beat the yolks and add to them the sugar and beat till very light. Add the whites, then the hot water, and last, beat the flour in very lightly. Put together with icing and flavor with lemon. This recipe makes a nice cake baked in a big mould or in layers or in muffin rings. Bake in a moderate oven.

Venetian Cake

Mrs. Henry C. Buckner

1/2 cupful of butter, 1/2 cupful of powdered sugar, 1 1/2 cupfuls of flour, 1 teaspoonful of vanilla, 1/2 cupful of almonds, Yolks of 3 eggs.

Cream butter and sugar very light; add yolks well-beaten, the almonds cut; mix and add vanilla and stir in lightly the flour. The dough should be rather soft. Take a small piece at a time, drop into powdered sugar, roll in the hands in a ball an inch in diameter. Put a piece of pistachio nut on the top. Place the balls a little distance apart on a floured pan, and bake in a moderate oven 10 or 15 minutes. They will look like macaroons.

Washington Cake

V. C. G

1 pound of flour,

1 pound of brown sugar,

1/2 pound of butter,

1 cup of sweet milk,

1 teaspoon of soda, sifted with flour,

1 pound of raisins, stoned,

1/2 pound of currants,

1/2 pound of citron,

1 cup of English walnuts, chopped fine,

4 eggs, beaten together,

1 teaspoon of cinnamon,

1 teaspoon of cloves,

1/2 glass of whisky.

Bake in a 4-quart can, and in a slow oven.