Almond Wafers

Mrs. Henry C. Buckner

1 tablespoonful of powdered sugar,

1/2 saltspoonful of salt. Stir well together. Beat white of 1 egg just enough to break it; add enough flour to sugar to make it creamy. Flavor with a few drops of bitter almond essence. Grease the pan lightly and flour. Drop 1/2 teaspoonful of the paste on the pan, and with a wet finger spread into a thin round wafer. Bake in a moderate oven till the edges are lightly browned; then before removing from the oven door, lift each wafer and turn round a stick.

Angel's Food Cake

Miss Annie White Whites of 12 eggs, 10 ounces icing sugar,

3 1/2 ounces flour,

1 teaspoon vanilla,

1 teaspoon cream of tartar.

Sift flour 5 times; add cream of tartar and sift again. Sift sugar 3 times. Beat eggs very light; add sugar, vanilla, and flour last, stirred in very lightly. Bake 50 or 60 minutes. When done, do not take out of mould till cold. The mould should be greased only on the bottom. When taken out of the oven it must be turned upside down on something to let the air to it.

Blackberry Cake

Mrs. Mary E. Goddard

3 eggs, 1 cup of sugar, 3/4 cup of butter,

1 1/2 cups of flour,

1 cup of blackberry jam or preserves,

3 tablespoons of sour cream,

1 teaspoon of cinnamon,

1 teaspoon of allspice,

1 teaspoon of soda,

1 nutmeg.

Mix well and bake in layers, and spread white icing betweeen.

Caramel Layer Cake

Whites of 4 eggs, 1 cup of butter, 1 cup of sugar,

1/2 cup of milk,

1/2 pound of flour,

1 teaspoon of baking-powder sifted with the flour.

Mix sugar and butter to a cream; then add milk, eggs, and flour. Flavor with vanilla, and bake in layers. Filling:

2 cups good brown sugar,

1 cup of cream,

1 tablespoon butter.

Put in granite kettle, and when it begins to boil add 1 tablespoonful of caramel (burnt brown sugar). Boil till thick. Take from stove and beat till it thickens. Flavor with vanilla; then spread between layers and on top. Cover the top with English walnuts.

Chocolate Layer Cake

Whites of 3 eggs,

1 cup of cream or rich milk,

3 cups flour, sifted with 2 teaspoons baking-powder,

2 large tablespoons butter.

Cream the butter and sugar; then add flour and cream. Add the eggs last, and flavor with a little vanilla. Bake in jelly-pans, and when nearly cool put a filling between them and on top. Filling:

2 cups brown sugar,

1/2 cake Baker's chocolate.

Cover with milk and add a tablespoon of butter. Cook till thick. Flavor with vanilla, and spread on cakes while warm.

Crullers

E. D. P

1 cup of sugar, 1/2 cup of butter,

1 cup of sweet milk,

2 teaspoons of baking-powder, Nutmeg, cinnamon, or rose water to taste, 3 eggs,

Flour enough to make a stiff dough.

Beat the yolks very light; add sugar, butter; then milk, with flour for stiff dough. Add seasoning and the whites well beaten. At the last, add baking-powder. Roll, cut in shapes, and fry rich brown in hot lard.