Imperial Cake

1 lb. (2 cups) butter 1 lb. (2 cups) sugar 10 eggs.

1 1/4 lbs. (5 cups) flour 3 ozs. (3 heaping table-spoonfuls) blanched and halved pistachio nuts.

1/4 lb. (1/2 cup) preserved cherries.

1 gill (1/2 cup) cream.

2 teaspoonfuls baking powder 1 teaspoonful pistachio extract.

Beat the butter and sugar to a cream, then beat in the yolks of the eggs one by one, add the cream, flour, baking powder, the nuts, cherries, extract, and whites of eggs beaten to a stiff froth.

Mix carefully, turn into a buttered and floured casserole, and bake in a moderate oven for one and a half hours.

Mother's Cake

1 1/2 cups (3/4 pint) yellow corn meal.

2 ozs. {1/4 cup) sugar.

3 gills (1 1/2 cups) sour milk 2 ozs. (1/2 cup) flour.

1 teaspoonful baking powder 1/2 teaspoonful salt 1 teaspoonful baking soda 1 tablespoonful melted butter or lard.

Put the sugar into a basin, add the corn meal, flour, baking powder, salt, soda, and the milk. Beat well, then add the melted butter or lard and pour into a buttered and floured shallow earthenware dish.

Bake in a moderate oven for thirty-five minutes.

Potato Cake

6 ozs. (3/4 cup) butter.

1 lb. (2 cups) sugar.

1/2 lb. (2 cups) flour.

1/2 pint (1 cup) hot mashed potatoes 1 gill (1/2 cup) milk 1/3 cupful melted chocolate.

1/2 pint (1 cup) English walnut meats 2 teaspoonfuls baking powder 1 teaspoonful powdered cloves 1 teaspoonful powdered cinnamon 1/2 teaspoonful grated nutmeg 4 eggs.

Beat the butter and sugar to a cream, then add the potatoes, milk, chocolate, yolks of eggs well beaten, flour, baking powder, cloves, nutmeg, cinnamon, and whites of eggs beaten to a stiff froth.

Mix all together, then add the chopped nuts. Turn into a buttered and floured casserole, and bake in a moderate oven for forty-five minutes.

Spice Cake

4 ozs. (1/2 cup) butter 4 ozs. (1/2 cup) sugar 1/2 lb. (2 cups) flour 1 1/2 teaspoonfuls baking powder 1 egg.

1/2 teaspoonful powdered ginger 1/2 teaspoonful powdered cinnamon Some lemon marmalade.

Rub the butter finely into the flour, add the sugar, baking powder, and spices. Beat up the egg, add it gradually, making the dry ingredients into a stiff paste. Knead it a little on a floured baking board, divide it into two pieces, roll them out, and line a greased fireproof plate with one of them, spread over with the marmalade, spread the other piece on the top, and pinch it neatly round the edges.

Bake in a hot oven for half an hour.