Cream one-half teacupful of butter with one cupful of pulverized sugar; add, gradually, two-thirds of a cupful of water and two rounded cupfuls of flour which have been sifted with two teaspoonfuls of baking-powder; then fold in the stiffly-beaten whites of three eggs. Line a square with writing paper, butter it and place on the bottom a layer of rose-geranium leaves. Pour the mixture over the leaves, and bake. The result will be a delightful flavor, similar to the odor of rose petals; the leaves pull off readily. Boil one-third of a teacupful of water and one tea-cupful of sugar till it hairs, then add three tablespoonfuls of sweet cream and beat till cool; pour quickly over. G. O. A.
One egg, one cup of shaved maple sugar, two thirds of a cup of sour cream, one-third of a teaspoonful of soda dissolved in a little hot water, a pinch of salt and one and one-half cups of flour; beat the sugar and egg, add the dissolved soda to the cream, then stir in the flour and bake. To be eaten warm. Vermont Maple Sugar Housewife.
One cup of butter, one cup of sugar, one cup of milk, the whites of three eggs, two teaspoonfuls of baking-powder and flour to make dough. Wash and split one-half pound of figs; put in a deep pan a layer of dough, then one of figs. Alternate till all are used and bake in a moderate oven.
Mrs. J. E. Taintor.
Stir one-half pint of sour cream into a pint of flour. Add one-half teaspoonful of ground ginger, one-quarter of a teaspoonful of powdered cinnamon, two tablespoonfuls of sugar and honey; mix thoroughly and when the cake is ready for the oven, add one-half teaspoonful of soda, dissolved in small quantity of hot water. Beat again for a few minutes, pour the mixture into a buttered mold, and bake in a good oven. This cake may be eaten warm if wished. Mrs. Henrietta Colby.
Take one cup each of raisins, sugar and sour cream; stew raisins till tender and add flour to them; one-half teaspoonful of soda, a pinch of salt, two eggs; stir stiff with sifted graham flour and bake. An excellent cake. M. A. C.
Three pounds of butter, three pounds of flour, three pounds of sugar, six pounds of currants, four pounds of raisins, two pounds of citron, one ounce of cinnamon, one ounce of mace, one nutmeg, thirty eggs, one pint of wine. Mrs. M. Garribrant.
One and one-half cups of sugar, one-half cup of butter, one cup of sweet milk, the whites of three eggs beaten stiff, two and one-half cups of flour, two teaspoonfuls of baking-powder; flavor to suit.
A. V. Holcomb.
One and one-half cups of pulverized sugar, one-half cup of butter, one and one-half cups of flour, one-half cup of corn-starch, one-half cup of sweet milk; two teaspoonfuls of baking-powder; flavor with a few drops of lemon or vanilla extract, whites of six eggs. Mrs. A. P. Lyon.
One cup of granulated sugar, one-half cup of butter (scant), one beaten egg, one cup of sweet milk; then add one pint of flour, two tea-spoonfuls of baking-powder, one teaspoonful each of cinnamon, cloves, allspice; sift three times. Miss M. Rusk.
Two eggs, two cups of sugar, one-half cup of butter, one cup of milk, three cups of flour, two teaspoonfuls of baking-powder.
Mrs. A. Barton.
Two cups of sugar, two cups of sweet cream, four cups of flour, two small teaspoonfuls of soda dissolved in a little milk, currants or chopped raisins. Sour milk or buttermilk can be used, but must not be very sour, small piece of butter may be added, but good without; season to taste.
Mrs. Mary Yates.
One cup fine granulated sugar, one-half cup of sweet milk and cream (more milk than cream) one scant tablespoonful butter, one cup of flour sifted with one teaspoonful baking powder, teaspoonful of vanilla.
Three cups of sugar, two cups of butter, five cups of flour, one pound of fruit, one cup of milk, five eggs, one teaspoonful of soda.
Mrs. E. M. Buchanan.
Four and one-half cups of I Kings 4:28, flour; one and one-half cups of Judges 5:25, butter, L. C; two cups of Jeremiah 6:20, sugar; two cups of I Samuel 30:12, raisins; two cups of Nahum 3:12, figs; one cup of Numbers 17:8, almonds; two tablespoonfuls of I Samuel 14:25, honey; season to taste with 2 Chronicles 9:9, spices; six of Jeremiah 17:11, eggs; a pinch of Leviticus, salt; one and one-half cups of Judges 4:19, milk, L. C; two teaspoonfuls of Amos 4:5, baking-powder. Follow Solomon's prescription for making a good boy by Proverbs 23:14 - "thou shall beat him well with a rod" - and you will have a good cake.
Mrs. Cynthia Pullman.
Two cups of sugar and one-half cup of butter beaten to a cream; to this add one cup of cold water and three cups of flour sifted with three teaspoonfuls of baking-powder five times. Then add the whites of five eggs beaten to a stiff froth and one teaspoonful of lemon.
Mrs. Carrie Vroman.
Whites of six eggs, two cups of sugar, three cups of flour, one cup of sweet milk, three-fourths of a cup of butter and two heaping teaspoonfuls of baking-powder. Use any flavoring desired.
Miss Daisy Thomas.
When making wheat bread, as soon as the dough is light enough for the oven, take off enough for a large loaf, mix with it a teacupful of powdered sugar, the same of butter that has been mixed smooth with a cup of warm milk. Add a beaten egg, knead well, put into a square pan, dust it with flour, cover, and set it to rise again. As soon as it is light, bake in a moderate oven and wrap at once on taking out, in a thick cloth.