Roosevelt Cakes

Cut rich white cake in squares; cut the squares in halves and spread with apricot jam; cover with the other half. Press whipped cream through a pastry bag in fanciful shapes on top, or if the bag is not used, dot with the cream and sprinkle with finely-cut angelica.

Brownies

2 eggs slightly beaten. 1 cup brown sugar. 1 cup chopped pecans or walnuts.

1/2 cup flour.

1/2 teaspoonful baking powder. Pinch of salt.

Beat all together. Bake in small cakes. Moderate oven.

Pound Cake Wafers

1/2 lb. butter (1 cup). 3/4 lb. sugar (1 1/2 cups). 4 eggs.

1/2 teaspoonful of baking powder.

1 tablespoonful caraway seeds. Nutmeg.

Flour enough to roll thin, cut out in rounds, sprinkle with sugar and bake in a quick oven. Cream the butter and sugar, add the eggs well beaten, nutmeg, flour and baking powder sifted together, then caraway seeds.

Venetian Cakes

1/4 cup of butter.

1/2 cup of powdered sugar.

1 cup of flour.

1 cupful of chopped almonds or walnuts. 1 teaspoonful of vanilla. Yolks of 3 eggs.

Cream the butter and sugar till very light, add the well beaten yolks, the almonds, flour and vanilla. Take a small piece, roll it in powdered sugar, then made a ball of it in the hands; put a piece of the nut on the top of each. Place them an inch apart, bake in a moderate oven about fifteen minutes.

Orange Quarters

Make an orange or sponge cake; drop in tins make for these cakes. Bake in a moderate oven; cover with orange icing.

Almond Wafers

Cream half a cup of butter and one cup of powdered sugar together, then beat in, very slowly, half a cup of milk, and lastly two cups of flour and half a teaspoonful of vanilla. Spread very thin on the inverted bottom of a dripping pan, buttered. Mark in squares, sprinkle with blanched almonds chopped fine. Bake in a moderate oven five to eight minutes. Lift from the pan with a knife, roll on the hot pan, putting one corner over the other, or one side over the opposite side.

Almond And Date Macaroons (Mrs. Aldrich)

Whites of four eggs beaten stiff. Then beat in gradually two cups of powdered sugar, one cup almonds that have been blanched and put through a grinder. One cup of dates cut in fourths. Drop a teaspoonful for each cake on a greased tin two inches apart. Bake very slowly about fifteen minutes. Let cool before removing carefully with a spatula.

Peanut Cookies

4 tablespoonfuls of butter.

1 egg.

1/2 cup of sugar.

1 cup of flour.

1 teaspoonful of baking powder. Speck of salt. 1 cup of shelled and chopped peanuts.

Cream the butter and sugar, add the beaten egg, then the flour, salt and baking powder sifted together, the nuts last. Roll into little balls. Place an inch apart. Bake ten to fifteen minutes.

Honey Cakes

Four pounds of strained honey, one and one-half pounds brown sugar, one teaspoonful of soda, cloves and cinnamon to taste, one-half pound citron, cut in strips, one quart hickory nut meats, one pound shelled almonds, flour enough to roll out and cut in little squares. Warm the honey, then add sugar, add soda dissolved in warm water, add the citron, nuts, chopped fine. Warm the flour before adding. Bake slowly in pans, not to touch.