Beat five eggs light - yolks and whites separately. Into the yolks stir a cupful of powdered sugar, the juice of a lemon and half the grated peel - then the stiffened whites of the eggs. Sift together a heaping cupful of flour and a teaspoonful of bakingpowder, and beat this into the other ingredients. Line a hot buttered pan with thick writing paper, well buttered; drop the batter by the spoonful upon the paper, and bake at once in a quick oven. Sift powdered sugar over them while hot.
Cream one cupful of butter with two of sugar, and stir in a cupful of sour cream, two beaten eggs and three cupfuls of flour sifted twice with a teaspoonful of soda. Flavor with vanilla extract. If your dough is not stiff enough to handle, add more sifted flour until it is of the right consistency. Roll into a sheet about a quarter of an inch thick, cut into rounds and bake.
These cakes, while requiring care in their preparation, amply repay one for the time spent in their making.
Into a cupful of hot water stir a half-cupful of butter and bring to a boil. Then add a cupful and a half of flour, and cook (stirring constantly) for two minutes; take from the fire and pour into a bowl to cool. When the mixture is cold beat into it the whipped yolks of four eggs; lastly, the stiffened whites. Line a baking pan with buttered paper; drop the batter by the large spoonful upon it, and bake in a quick oven. The puffs should be done in fifteen minutes. When they are cold cut off the tops, fill with the following mixture and replace the tops.
Into two cupfuls of thick whipped cream beat a cupful of grated cocoanut, half a cupful of powdered sugar and a teaspoonful of extract of bitter almonds. Whip up hard before putting into the puff shells.
Warm a cupful of molasses slightly and beat to a cream with half a cupful of softened butter. Add the juice of half a lemon, one tablespoonful of ginger and half a teaspoonful of cinnamon.
Now stir in two cupfuls of flour sifted three times with an even teaspoonful of baking-soda, until you have a soft dough. Roll out and cut into shapes. Bake in a good oven.
Into two cupfuls of molasses stir a cupful of melted butter, a teaspoonful of ground cinnamon, a tablespoonful of pulverized ginger, and a half a teaspoonful of baking-soda. Beat well, add enough flour to make a soft dough, form with floured hands into small cakes and bake.
One cupful of sugar, one cupful of butter, one tablespoonful of ginger, one teaspoonful of soda dissolved in a little water, as much flour as can be stirred in with a spoon - not kneaded. Pinch off a bit of the dough the size of a large marble, roll in the hands until round, pat it flat and place in a pan, leaving between each cake space for spreading; bake in a good oven to a moderate brown. Leave in the pan until sufficiently cool to be "snappy."