Spanish Bun No. 1

3 ounces butter pound sugar 2 eggs

6 ounces flour

cup cream

1 teaspoon baking powder

cup currants

Beat the butter and sugar to a cream; add the yolks of the eggs, then the cream alternately with the sifted flour, mixing the baking powder with the last of the flour. Then add the whites of the eggs, beaten very stiff, and last of all the currants, thoroughly washed and dried. Bake in shallow tins and ice with boiled icing.

Spanish Bun No. 2

pound butter pound sugar 2 eggs Dash of nutmeg

3/4 pound flour

1 teaspoon baking powder

3/4 cup milk

6 ounces currants

Beat the butter and sugar to a cream; add the eggs and grated nutmeg, then alternately the milk and sifted flour and baking powder. Last of all add the currants, well washed and drained and dusted with flour.

Cup Cakes

1/2 cup butter

1 cup sugar

2 eggs

3/4 teaspoon baking powder

1 cups flour

10 drops almond extract

Milk (about cup)

Beat the butter and sugar to a cream; add the eggs and beat until light; add sifted flour, baking powder, flavoring and milk to make a smooth batter, medium thick. Bake in well-greased cups or gem pans.

Drop Cakes

cup butter cup sugar 1 egg

3 tablespoons milk

1 cups flour

1 teaspoon baking powder

Beat the butter, sugar and egg together; add the milk, flour and baking powder, well sifted, and flavoring if desired. Drop from a spoon three inches apart on buttered tins and bake quickly in a hot oven.

Chocolate Drop Cakes

Whites of 4 eggs 1 cup sugar

2 ounces grated chocolate 3 ounces flour

Beat the eggs to a stiff froth; add the sugar, then the chocolate, melted, and the flour. Drop from a spoon on buttered tins, allowing room for the mixture to spread. Bake in a quick oven.

Currant Drop Cakes

1 cup powdered sugar

1/3 cup butter

1 egg

1% cups flour

1/3 cup sour cream teaspoon soda 1 teaspoon hot water cup currants

Stir the butter and sugar to a cream; add the egg, beaten until very light, then the sifted flour. Beat all well together; add the cream and the soda dissolved in hot water. Last add the currants, washed and drained and mixed with a teaspoon of flour. Drop the mixture on buttered tins and bake in a hot oven.

Ginger Drop Cakes

cup butter 1 cup molasses cup sugar teaspoon salt

1 tablespoon ginger

2 eggs

tablespoon soda cup hot water

Flour to make stiff batter

Warm the butter slightly; beat it in the molasses; add the ginger, sugar and salt, then a little of the flour, then the beaten eggs, then more flour. Make the batter stiffer than needed to allow for the soda and hot water, which are to be added last. Drop on buttered tins and bake in a quick oven.