Pound Cake

One cupful of butter, Five eggs,

One teaspoonful of baking powder,

One cupful of sugar. Two cupfuls of pastry flour, One teaspoonful of extract - vanilla, lemon and a few drops of mace.

Cream the butter and gradually add the sugar and cream together; add the eggs, unbeaten, one at a time, beating at least three minutes between each egg; add the flour sifted, mixing the baking powder with the last half cupful of the flour; lastly add the extracts, beating the cake thoroughly; bake in a loaf in moderate oven fifty minutes; if baked in a sheet it may be cut in fancy shapes and iced with confectioners' icing.

A white fruit cake is made by adding one cupful of stoned raisins or currants, or one quarter of a pound of citron, to the batter.

Fruit Cake

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 tablespoonful 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.

Gingerbread

Three cupfuls of flour,

One and one-half cupfuls of molasses, One-half cupful of milk,

One-half cupful of lard or butter, One egg,

One-half teaspoonful of soda, One teaspoonful of ginger.

Sift the flour and ginger together; add the molasses, milk, beaten egg, butter or lard softened; dissolve the soda in the milk; bake in a moderate oven; care must be taken not to have the oven too hot; molasses cakes burn more readily than other cakes.

Hot Water Gingerbread

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 cupfuls of flour.

Mix the molasses, ginger, soda, salt, butter and boiling water together; add the flour, sifted; bake in a hot oven twenty minutes.

Cream Puffs

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 thoroughly; 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 fill with whipped cream, sweetened with powdered sugar and flavored with vanilla or with a filling made from "filling for Cream Puffs."