Grand Duke Cake

Cream together 2-3 cup butter and 2 cups sugar. Add 1 cup milk alternately with 31/2 cups Gold Medal Flour sifted with 2 teaspoonfuls baking powder, 1/4 teaspoonful almond, 3/4 teaspoonful vanilla, and beat well. Fold in stiffly beaten whites of 6 eggs. Bake in three square layer-cake tins. Put layers together with raisin frosting. Boil 3 cups sugar with 1 cup water until syrup will spin thread. Pour onto whites of 3 eggs beaten very stiff. Beat until cool, and add 11/4 cups seeded raisins cut fine, 3/4 cup chopped nuts and 1/2 cup chopped candied apricots, plums, pineapple or cherries.

Sour Milk Doughnuts

2 eggs, beaten light,

3 even tablespoonfuls melted butter,

4 cups Gold Medal Flour,

1 cup sugar,

1 cup sour milk,

1/2 teaspoonful soda,

1 saltspoonful each of cinnamon and salt.

Enough more Gold Medal Flour to make just soft enough to roll out. Mix the dough rather soft at first. Have the board well floured, and the fat heating. Roll only a large spoonful at first. Cut into rings with an open cutter. Mix the trimmings with another spoonful. Work it lightly till well floured and roll again. Roll and cut all out before frying. The fat should be hot enough for the dough to rise to the top instantly.

Doughnuts And Crullers

The fat should be in a deep pot (to obviate any danger of boiling over), and should be of sufficient depth to cover the dough, when first dropped in. It should be smoking hot, or the dough will absorb grease and be soggy. Not more than half a dozen should be dropped in at any one time, or the fat will be unduly cooled and some of the cakes submerged during the entire cooking; in which case the cakes when cooked will be greasy and not light. One or two pieces of dough should be cooked first as testers. When done the cakes should be drained on unglazed paper, then rolled in powdered sugar.

Almond Cookies

1/2 cup butter,

1-3 cup almonds blanched and finely chopped,

1/4 teaspoonful cloves,

1/8 teaspoonful salt,

2 tablespoonfuls sherry wine,

1 cup Gold Medal Boiled Oats,

1 cup sugar,

1 egg beaten lightly,

1/2 teaspoonful cinnamon,

1/2 teaspoonful nutmeg,

Grated rind of half a lemon,

1 cup Gold Medal Flour,

2 teaspoonfuls baking powder.

Cream the butter; add the sugar gradually; add egg well beaten without separating; almonds, Gold Medal Flour, oats, spices, baking powder, thoroughly mixed; add lemon rind and sherry. Drop in piles about the size of an English walnut1 - 11/2 inches apart on a buttered sheet. Spread with a spatula and press the half of an almond meat on top of each. Bake in a moderate oven 12 to 15 minutes.