Soft Ginger Cake

One pint of molasses, three eggs, four cupfuls of flour, one cupful of sour cream, one cupful of butter and lard, mixed, one teaspoonful of salseratus, dissolved in the cream, spices according to the taste.

Sugar Cake

Half a pound of butter, half a pound of sugar, one pound of flour, three eggs, milk enough to form a dough. Beat the butter and sugar together, whisk the eggs light, and add them - then stir in the milk and flour alternately, so as to form a dough. Roll it out, cut it in cakes, and bake in a moderate oven.

Sugar Cakes

Take half a pound of flour, the same quantity of fresh butter, and a quarter of a pound of sifted sugar; then mix to gether the flour and sugar, rub in the butter, and add the yolk of an egg beaten with a tablespoonful of cream, and two tablespoonfuls of rosewater. Make it into a paste, roll and cut it into small round cakes, which bake upon a floured tin.

Doughnuts

Boil one quart of new milk, and melt in it half a pound of butter. Beat three eggs with two pounds of sugar and two grated nutmegs. Stir very gradually the boiling milk on the eggs and sugar, beating it all the time. The stream of boiling milk should not be thicker at first than a coarse knitting-needle. When lukewarm, stir in a teacupful of yeast, a little salt, and flour enough to form a very thick batter or a very soft dough. When quite light, add a little more flour. Let it rise the second time, and then boil the doughnuts in lard.

Christmas Jumbles

One pound of flour, three quarters of a pound of sugar, half pound of butter, one egg, one nutmeg, one glass of wine, one of rosewater.

Dutch Loaf

Two pounds of flour, one pound of sugar, half pound of butter, two eggs, one pound of raisins, and half a pound of dried currants; a teaspoonful of soda, dissolved in enough buttermilk to mix the batter to a proper consistency. Beat the batter and sugar together, whisk the eggs, and add them, then stir in the flour and buttermilk. Add the fruit last. Bake slowly, as the fruit will not admit of a hot oven.

Stollen. A Famous German Cake

Ingredients, four pounds of flour, one and three quarter pounds of butter, one pound and a half of sifted loaf sugar, half pound of sweet and quarter of a pound of bitter almonds, six ounces of citron, four eggs, well beaten, one pound of raisins, one pound of currants, one quart of milk, warmed, rosewater and spices to your liking. To be set to rise with good yeast. The butter, and other ingredients, to be worked in afterward.

Luncheon Cake

Make a sponge of a pint of lukewarm water, into which stir. as much flour as will make a thick batter. Add a little salt, and a cupful of home-made yeast. Have a pound of dried currants nicely washed, and a quarter of a pound of raisins stoned. Flour the fruit, and add it to the sponge when light. Stir together half a pound of sugar with three ounces of butter; add this, with one pound of flour, to the other ingredients, and as much milk as will make a soft dough. Knead it well, put it in a pan, let it rise again, and bake it in a moderate oven.