One pound of butter, One dozen eggs, Five pounds of raisins, One cupful of molasses, One pint of brandy, One-half pint of wine, One pound of flour,
One pound of sugar, One pound of citron, Three pounds of currants. One tablespoonfnl each of cinnamon, cloves, mace, allspice, and nutmeg. Two level teaspoonfuls of soda.
Cream the butter; add the sugar gradually and cream together; beat the eggs until creamy and add to the butter and sugar, then add the molasses; sift the flour, soda and spices together and add gradually, beating thoroughly; stone and chop the raisins; chop the citron; add the fruit, wine and brandy and mix thoroughly; line a large pan with two thicknesses of heavy brown paper; butter lightly; bake in a moderate oven three hours.
Two cupfuls of sugar, One-half pound of almonds. Three cupfuls of flour, Three teaspoonfuls of baking powder,
Three tablespoonfuls of chocolate, One level teaspoonful each of allspice, and cinnamon. One-half teaspoonful each of cloves and nutmeg.
Blanch and chop the almonds: separate the eggs; beat the yolks until creamy; mix the chocolate and spices with the sugar; sift the flour and baking-powder together; add the sugar to the beaten yolks of the eggs, then the flour and chopped almonds; lastly the whipped whites of the eggs; shape in long narrow strips on a flat pan and bake twenty minutes; while warm cut in slices; will keep a long time.
One cupful of molasses, One teaspoonful of soda,
One-half teaspoonful of salt. One-half cupful of boiling water.
One tablespoonful of ginger,
One tablespoonful of melted butter.
Two and one-half cupfuls of flour.
Mix the molasses, ginger, soda, salt, butter and boiling water together; add the flour, sifted; bake in a hot oven thirty minutes.
One cupful of boiling water, One-half cupful of butter.
One cupful of flour, Four eggs.
Put the water and butter in saucepan and boil slowly until the butter is melted; then add the flour and allow it to cook until it cleans from the sides of the pan, stirring constantly; when cool, add one egg at a time, beating it in throughly; drop, by small spoonfuls, on a buttered papered pan; bake in a moderate oven until puffed and crusty - about thirty minutes; when cold, cut on one side and till with whipped cream, sweetened with powdered sugar and flavored with vanilla or with a filling made from "Filling for Cream Puffs."
Two cupfuls of milk, Three-fourths of a cupful of sugar, One teaspoonful of vanilla.
One-third of a cupful of flour, Two eggs.
Scald the milk; mix the sugar and flour together and beat into the eggs: pour hot milk over the beaten egg; cook in a double boiler until thickened; stirring constantly: when cool flavor with vanilla.
White of one egg-,
One tablespoonful of lemon juice,
One cupful of confectioners' sugar.
Add the sugar gradually to the unbeaten white of the egg; when all the sugar is added beat in the lemon juice and one-half teaspoon-ful of vanilla; beat until it will pile up in the bowl when dropped from the egg-beater.
Three-fourths of a cupful of pastry flour,
One-half of a cupful of powdered sugar.
Separate the eggs; beat the yolks until creamy; add the sugar and beat together; beat the whites until very stiff and dry and add to the yolks; sift in the flour and stir quickly; paper a large shallow pan; bake twenty minutes; while yet warm cut off the edges, spread with any kind of jelly and roll up; pin a towel around it and put in a cool place; cut with a sharp knife.
One-half cupful of butter. One-half cupful of milk,
Two cupfuls of flour,
One cupful of powdered sugar.
Cream the butter and gradually add the sugar and cream together; add the milk and flour alternately and mix thoroughly; spread on a sheet iron or turn baking pans bottom side up and wipe very clean; cut into squares when lightly browned and roll while hot; the wafers must be cut and rolled as soon as they come from the oven.
One cupful of sugar, Six tablespoonfuls of melted butter, Four tablespoonfuls of milk,
Two teaspoonfuls of baking powder, Flour to make a soft dough.
Stir the butter into the sugar; beat the eggs and add to the sugar; add the milk; sift the baking-powder with one cupful of flour and add to the mixture, then enough more flour to make a dough; roll out on well-floured board and cut into shape; bake in quick oven.
Beat until very light two eggs and one cupful Golden C brown sugar; add three tablespoonfuls of flour and one cupful of nuts finely chopped'; drop on buttered tins and bake.